1, method 1: Preparation materials: chicken offal, pickled pepper, pickled ginger, onion, oil, soy sauce and cooking wine. Wash and slice the chicken offal and blanch it for later use. Boil 7 layers of oil, pour in chicken offal and cook cooking wine at the same time, stir-fry for 2 minutes, remove and drain the oil. Heat oil in the bottom of the pot, add ginger and pickled peppers until fragrant, then pour in chicken offal, a little soy sauce, stir-fry chicken essence evenly, and finally add some shallots to serve.

2. Practice 2: Cook chicken offal with yellow wine. 3-4 pairs of chicken offal, 3 red dates, 50g white pepper, chopped green onion 10g, salt, sugar, sesame oil, chicken essence and ginger wine. Red dates are pitted for use; Wash the chicken offal, sprinkle salt evenly, rub it by hand for a while, then rinse it with clear water, separate the chicken offal with scissors, divide the chicken gizzard in two, drain the water, and marinate it with salt, sugar, sesame oil and ginger wine 15 minutes. White pepper is slightly crushed for use; Prepare clear water, add chopped white pepper, bring to a boil, add chicken gizzards, season with a little salt and chicken essence, cook for two minutes on high fire, add other chicken offal and red dates, and add a little ginger wine to cook for a while. Prepare a bowl, first pour a proper amount of yellow wine, then pour the cooked chicken offal and soup base together and sprinkle with chopped green onion.

3. Practice 3: braised chicken is miscellaneous. Ingredients: chicken cavity, liver heart, yellow wine, red oil, white banyan, 2 onions, ginger 1 slice, noodles, cinnamon and a little clove. Add the white soup (to submerge the raw materials), soy sauce, onion knots, ginger slices and noodles, cinnamon, cloves, chicken hearts, and then push them into the chicken cavity, liver, heart, etc. (All the above raw materials are washed in advance). Discard the floating foam after rolling to make the soup fresh and tender. Then add yellow wine and cooked rice to boil. Lower the fire (in use), cover the pot and stew for about 25 minutes until the raw materials are purple. First, take out the cooked ones (so as not to be too brittle) and soak them in a proper amount of raw brine. When eating, take out the slices and put them on the plate.