1. Cut the small white turnip into small pieces of fan shape, and mix in a spoonful of white vinegar
2. Add a spoonful of sugar. After homogenization, place for about two or three hours.
3. Then cut the chicken gizzard, cut the chicken liver and heart into sections, and then cut the Chicken Intestines into sections. Cut the millet, ginger and garlic.
4. Pour oil into a non stick pan, stir fry ginger slices, garlic slices, add chicken gizzards, heart, liver, finally stir fry chicken intestines.
5. Then pour in a spoonful of yellow rice wine.
6. Pour in another spoonful of soy sauce and stir fry.
7. Add the green millet.
8. Add the chopped red pepper.
9. At this time, turn on the fire, and pour the pickled radish into the pot together with the juice.
10. Stir fry and simmer for 3 minutes.
11. When collecting the juice quickly, turn off the heat, quickly add red pepper, garlic powder, stir fry for one minute, and then turn off the heat when the flavor comes out.