Nanchang style spicy and crispy duck gizzard

1. Slice the duck gizzards and marinate with a little salt, cooking wine, pepper, spicy fresh food, ginger powder, and cornstarch for 20 minutes;

2. Cut garlic sprouts and chili peppers well and set aside;

3. Heat up the oil, pour in the duck gizzards and stir fry;

4. Stir fry until the duck gizzards change color, pour in soy sauce, add water. The appropriate amount is just over the duck gizzards, and cook for 2 minutes until the water dries (if you prefer a harder taste, you can skip cooking);

5. Cook until the sauce is thick and set aside in the pot;

6. Wash the wok, pour in a little oil, add garlic sprouts and chili peppers, and stir fry until fragrant;

7. Pour in the roasted duck gizzards, add a little salt (about 1/4 teaspoon) and chicken essence, and stir fry until the garlic sprouts are broken.