1. Remove the white fascia on the chicken gizzard, soak it in water to remove blood. Fresh chicken gizzards are full of elasticity and luster, and the appearance is red or purple. The stale chicken gizzards are black-red, inelastic and shiny, and the flesh is soft. I don't recommend buying.

2. Cut the chicken gizzards into thin slices, place them in a bowl, add 1 spoon of cooking wine and marinate for 10 minutes to remove fishy smell.

3. Cut green peppers and chili peppers into chili rings, and prepare green onions, garlic, and ginger.

4. Bring the water to a boil, add the peppercorns and cook for 2-3 minutes. Remove the peppercorns and throw them away. Then boil the chicken gizzards for about 1 minute, take them out of the pot, put them in cold water to cool, and get the chicken gizzards of dry moisture.

5. Heat up the pan with oil, add Sichuan bean paste and stir-fry for a while. Add green onion, minced ginger and garlic slices.

6. Add chicken gizzards and stir-fry for about 1 minute on high heat. Pour in light soy sauce and the remaining 1 tablespoon of cooking wine, stir-fry evenly.

7. Finally, add the chili rings and salt, stir quickly and evenly over high heat.