1. All ingredients are ready.
2. Wash the chicken offal, cut into small pieces, use half a spoon of cooking wine, half a spoon of rice wine, egg white, half a spoon of light soy sauce, 1/3 spoon of vinegar, pepper, starch, and a small amount of cooking oil to marinate for more than 30 minutes.
3. Cut the capers into small cubes, soak them in water several times, and drain the water for later use.
4. Heat the wok and pour the oil, add the onion, ginger, garlic, green and red pepper until fragrant.
5. Put the marinated chicken giblets in the pan and fry quickly.
6. Stir-fry for about 2 minutes. The chicken offal becomes hard and shrinks. Add 1 tablespoon of sugar.
7. Pour in capers and stir fry quickly.
8. Stir-fry for about 2 minutes, pour water and starch to thicken the juice. After the juice becomes transparent and thick, turn off the heat and serve.
Tips:1. I personally think that the chicken gizzards in the chicken gizzards are very hard, and my cheeks are very sour. You can discard them when you buy them, except if you are a chicken gizzard control.
2. The capers are very salty and need to be soaked and washed several times.
3. I used two kinds of wine to marinate the chicken offal. In order to remove the fishy smell, if there is a high number of white wine in the house, add 1/3 of a spoon, and the cooking wine and rice wine do not need to be added. You can also put only cooking wine or rice wine.
4. It tastes better after adding sugar, don't save this step.
