Ingredient
150g cashew nuts
5 giblets
1 teaspoon chopped garlic
1 each of green and red pepper
4 scallion whites
1/2 tablespoon wine
1 tablespoon oil
Seasoning
Marinade:
1/4 teaspoon each of salt and sugar
1 teaspoon each of ginger juice and wine
1/2 teaspoon cornstarch
a dash each of sesame oil and pepper powder
Sauce
1/2 teaspoon each of sugar and cornstarch
1 teaspoon oyster sauce
1 1/2 tablespoons water
a dash each of sesame oil and pepper powder
Method
Clean the giblets and pad dry, cut up unto pieces, mix well with the marinade and let stand still for 30 minutes, scald in warm oil.
Cook the cashew nuts in boiling water for 3 minutes, scoop out and let wind-dry.
Seed both the green and red pepper, cut up into pieces; cut up the scallion into lengths.
Heating in work, pur 2 cups of oil in, immediately place the cashew nuts in, deep-fry over low heat till slightly yellow, scoop out, place them onto grease absorbing paper.
Heating 1 tablespoon of oil, Saute the chopped garlic, green and red pepper, put the giblets back to the wok, sprinkle with wine, stir-fry quickly, stir-in the well mixed thickenings, place the cashew nuts in, mix all the ingredients well and transfer to a plate.
