Add the sliced duck gizzard to cooking wine, ginger, and garlic for a minimum of 20 minutes.
During the pickling process, the water celery is washed and cut into sections. Cut the peppers and serve a little ginger.
After twenty minutes, you can add oil to the hot pot. Add some pepper to the oil and add the pepper flavor. Add the marinated duck chops and stir fry until the color is removed.
After removing the duck plague, add green pepper, garlic ginger and a little salt to stir fry. Then pour the green pepper and cress together and stir fry.
Stir fry for a while, add a little soy sauce to the pan, and season with raw sauce. Finally add a little chicken essence. You can get out of the pot.