Accessories: mushroom (fresh) 25g, shrimp 25g.
Seasoning: cooking wine 15g salt 1g pepper 1g starch (pea) 2g lard (refined) 15g onion 5g ginger 5g each.
The practice of hodgepodge in northern Shaanxi;
1. Chicken gizzards, peeled and sliced, put into a bowl with shrimps, add 5g cooking wine, salt, pepper and dried starch, and mix well.
2. Mung beans are stripped and broken. White radish, carrot and potato are peeled and washed, and cut into strips with a length of 5cm and a square width of 1 cm together with other raw materials.
3. Blanch the sea cucumber, fish maw and mushroom in boiling water respectively, and then pick them up. Potatoes, green beans and winter bamboo shoots are put into the oil pan respectively, and the oil is produced.
4. Put the wok in medium heat, add cooked lard, heat it, add ginger and onion, stir-fry until it turns yellow, and cook 10g cooking wine.