This one will make you burst your belly. This dish needs to be stir fried quickly in a big fire. If you stir fry it for a long time, the duck gizzard will become very chewy. Make sure that the next day when you wash the animal's internal organs, you can add a little salt to wash it to effectively remove the strange smell and sterilize it. The duck gizzard is bigger than the chicken gizzard, but it is recommended to remove the white tendons on the surface before making. If you have good teeth, you don't need it.
Practice:
1. Wash the gizzard with salt, tear off the Yellow membrane and white tendon on the surface, drain the water and cut into pieces.
2. Put the sliced duck gizzards into a bowl, mix in Huadiao wine, 1 / 2 ginger slices, soy sauce, white sugar, pepper powder, pepper powder, salt and starch, and marinate for 10 minutes.
3. Wash the green pepper and red pepper and cut them into 1 cm sections.
4. Heat and pour oil into the frying pan. Add pepper, dried pepper, ginger and garlic to stir fry.
5. Pour in the duck gizzard and stir fry quickly until it changes color. Then pour in the hot pepper and stir fry for about 1 minute. Stir in some soy sauce and monosodium glutamate and stir well, then turn off the fire. After turning off the fire, put in the onion and stir well.