Combine the lemon juice, soy sauce and brown sugar with the water.
Thicken this sauce with the flour.
Heat the lard in a skillet over high heat and stir fry the onions and the garlic for one to two minutes.
Add the chopped gizzards and salt and, constantly stirring, fry for five minutes.
Now fry the livers, but only until they change color.
Add the sauce, and stir fry until the sauce is thick.