Chicken innardsstir-fryGreen beansThe ingredients:Chili peppers5-6 pieces, 300 grams of green beans, chicken innardsChicken gizzards,Chicken liver,Chicken hearteach one, ginger in slices, cooking wine, saltHow to stir-fry chicken innards with green beans1. Shell and wash the green beans, wash and remove the stems of the chili peppers, cut them into small pieces, slice the chicken innards slightly with some cooking wine and mix well.

2. Heat a wok with oil, then add the green beans and stir-fry for 1-2 minutes until they change color, then remove and set aside.

3. Reheat another wok with oil, add the chicken innards and stir-fry until they change color, then add the green beans and stir-fry a few times, add some water and salt, cover the lid, and cook over high heat for 2-3 minutes. Taste one green bean to check if the seasoning is right before removing from heat and serving.

2. Place the pot on heat and add oil, once heated, add the edamame and stir-fry for 1-2 minutes until it changes color, then remove.

3. Heat another pot with oil, add the chicken organs and stir-fry until they change color, then add the edamame and stir-fry a few times, followed by the chili peppers, stir-fry a few more times, add a little water and salt, cover with a lid, and boil over high heat for 2-3 minutes. Taste a grain of edamame, if the flavor is good, remove from heat and serve.