Steps

1. Prepare 1 clove of garlic and mince it.
   🕒 03:03
2. Lightly rinse 100g of garlic chives, squeeze out excess water, and cut into 3-4cm lengths. Trim off the roots and any overly long parts.
   🕒 03:31
3. Prepare 100g of bean sprouts without any pre-treatment.
   🕒 04:06
4. Score the silver skin of 220g of gizzards deeply both lengthwise and crosswise (diamond cut), then cut them in half. [Chef's Tip!] Scoring the tough silver skin allows the flavor to penetrate easily and makes the gizzards easier to eat while retaining their crunchy texture. If you want to save time, simply score them lengthwise and cut them in half.
   🕒 04:15
5. Place the cut gizzards into a bag, add 1 tsp soy sauce, 1 tsp sake, 1 pinch salt, black pepper to taste, and 1½ tbsp potato starch, then massage well to coat. [Chef's Tip!] Coating with potato starch helps the sauce cling better later on.
   🕒 06:19
6. In a bowl, combine [A] ½ tbsp soy sauce, [A] ½ tbsp oyster sauce, [A] 1 tsp chicken stock powder, [A] 2 dashes MSG(Ajinomoto) (MSG), and [A] black pepper to taste, then mix well to create the combined seasoning sauce.
   🕒 07:48
7. Heat 1 tbsp oil in a frying pan, add the gizzards, and stir-fry until crispy, ensuring the potato starch coating separates. [Chef's Tip!] Don't skimp on oil; use a generous amount to achieve a restaurant-quality flavor.
   🕒 13:19
8. Once the gizzards are cooked through, remove them from the pan.
   🕒 16:27
9. Heat 1 tbsp oil in the same frying pan and stir-fry the minced garlic.
   🕒 16:45
10. Before the garlic burns, add the bean sprouts and garlic chives, and stir-fry briefly.
    🕒 16:59
11. Add the combined seasoning sauce and coat everything evenly.
    🕒 17:06
12. Return the removed gizzards to the pan and lightly stir-fry for a moment to combine.
    🕒 17:29
13. Finish by drizzling with chili oil to taste, then it's ready.
    🕒 17:43