材料：鸡胗7、8个，卤鸡胗的调料（酱油20克，料酒20克，花椒5克，大料1朵，姜片5片，大葱段5段，清水适量，盐少许），黄飞红花生里剩余的辣椒、花椒和麻椒10克，蒜薹5、6根，蒜1头，酱油8克，料酒5克，糖3克，盐少许。做法：1．鸡胗洗干净后，用上述的卤鸡胗的调料将鸡胗放在锅里煮半个小时。煮好后取出来晾凉。2．待鸡胗放凉后，用刀将每个鸡胗纵向切成5、6片薄片。3．蒜薹洗干净，切成4厘米长的段。4．蒜去皮后也切成薄片。5．欣和黄飞红里的花生吃完以后，将剩余的辣椒、花椒和麻椒取出来放在小碗里。6．炒锅里放少许的食用油，油微热以后就下入一半的黄飞红里剩余的调料，快速煸出香味。7．加入蒜片，炒至变成金黄色后倒入切成薄片的鸡胗，迅速爆炒。8．加入蒜薹，猛火急炒。9．倒入酱油，不要太多，7、8克就够了。10．继续倒入料酒，快速翻炒，加少许的盐。11．加入另外一半黄飞红里的调料，简单地翻2、3下，即可关火。12．炒好后立刻盛盘，椒麻香辣、急火爆炒的香气就出来了。小贴士：1．如果做菜时想使用吃黄飞红花生剩余的辣椒、花椒和麻椒，那么花生吃完以后要找个夹子将袋口封紧，否则夏天多雨潮湿的气候容易使里面的调料受潮。2．因为卤鸡胗的时候在调料里已经加过盐了，所以再和蒜薹一起爆炒的时候只需要加一点点盐就够了（步骤10里），酱油也少加一点，调料里的辣椒、花椒和麻椒味道已经很香了。3．这道菜最好使用猛火急炒的方法做，才最大程度地保留了调料的椒麻香气，炒出来的鸡胗表面也有焦酥的口感。Material:Chickengizzard,seven,eight,potstewedchickengizzardseasoning(20grams,20gramsofsoysauce,cookingwine,Chinesepricklyash5grams,aniseed,15slicesginger,springonion,5paragraphswaterrightamount,somesalt),HuangFeigongpeanutsintherestofthehotpepper,Chinesepricklyashandpepper10grams,http://www.maka7.com/,younggarlicshoot5,6,1headofgarlic,8gramsofsoysauce,cookingwine,5g,3gsugar,salt,alittle.Practice:1.Washthechicken'sgizzard,usethepotstewedchickengizzardseasoningthechicken'sgizzardonpotforhalfanhour.Aftercookacoolout.2.Afterbeingputcoldchickengizzard,useaknifetoeachchickengizzardlongitudinalcutinto5,and6pieces.3.Theyounggarlicshootwashclean,cutinto4cmlongparagraph.4.Thegarlic,peeledandcutintothinslices.5.AfterhinandHuangFeigongeatpeanuts,removetherestofthechili,Chinesepricklyashandhemppepperinasmallbowl.6.Putalittlecookingoilinthefrypan,oilafterslightfeverisdowntohalfoftheHuangFeigongremainingseasoning,quicklyfannedoutfragrance.7.Addgarlicandsauteuntilgoldenbrownandpourintoslicesofchicken'sgizzard,stir-friedquickly.8.Tojointheyounggarlicshoot,firelikefire.9.Pourinsauce,nottoomuch,7,8gramsisenough.Continuetopourintocookingwine,stirquickly,addalittlesalt.11.AddintheotherhalfHuangFeigongdressings,simplyturn2,3,youcanturnofftheheat.12.Stirwellservedimmediatel