Wash the duck mites, remove the ribs, cut into thin slices, put in a fresh-keeping bag, add 2 tablespoons of cooking wine and a little dried chili pepper, and then knead and massage to make it taste. Put it in the refrigerator for about 20 minutes. Cucumber and carrot slices are ready for use.
Put a little oil in the pot, add the marinated duck gizzard and the bag of wine, pepper, dried chili, stir fry over high heat. Stir fry, add cucumber and carrot slices, and continue to stir fry.
Stir fry until the duck gizzard begins to mature, add 2 tablespoons soy sauce, 1 tablespoon sugar to taste. When the duck gizzard is fully mature and discolored, it can be cooked.
Pepper and dried peppers can leave the spicy flavor in the duck gizzard during the pickling process, which is more relishing than the later. For those who like hemp more than spicy, you can adjust the proportion of pepper and dried chili. If the vegetables are cut thin, they can be put later. If they are cut thick, the carrots can be placed earlier. Ducks should be cut as thin as possible, or cut into waists.