Remove the membrane from gizzards and
livers, then slice into pieces. put in a bowl, add wine, cornstarch,
salt, black pepper. Soak about 10 minutes and set aside.
Peel and boil whole bamboo shoot about 15
minutes. After cool cut into slices. Soak wood ear in warm water, remove
stem.
Prepare seasoning sauce in small bowl.
Deep fry gizzards and liver in very hot
oil for five seconds, remove and drain off oil from frying pan.
Heat 2 tablespoons oil, add green onion,
ginger and garlic. Stir fry briskly, add bamboo shoot slices and garlic.
Stir well, add cooked giblets, seasoning sauce. Stir briskly again.
Place on plate and sprinkle with brown
peppercorn powder and serve.
