Food: 3g of Flammulina velutipes, 2 tablespoons of chopped peppers, 1g of dumpling stuffing, 2 tablespoons of soy sauce, 1g of salt. Practice: 1. Remove the roots and clean the Flammulina velutipes. Let go of the water for 1 minute. It's too cold to put it in cold water, and then it's ok to pick it up and squeeze out the water for reservation. 2. Put chopped peppers in the bowl, soy sauce and stir with salt. Add some oil to the pan, and add ginger and garlic until fragrant. Add the dumpling stuffing and stir well until the meat is discolored and white. 3. Pour in the stir-fried bowl juice, stir well, pour in the fried golden mushroom, stir well, and then take it out of the pot. Laoganma stir-fried chicken gizzards

Food: chicken gizzards; Dried fungus; Fresh pepper; Onion; Ginger; Garlic; Laoganma Chili sauce; Vegetable oil; Rice wine; Sugar; Cassava starch; Salt; Practice: 1. Wash the chicken with a knife, and put ginger slices, rice wine, dried starch and salt in the chicken film for more than ten minutes. 2. When pickling chicken, you can choose black fungus, break it into a small piece, and cut it into a circle. 3. Mix a bowl of juice with rice wine, tapioca starch, salt and sugar before cooking, which can save cooking time and make the chicken more tender. 4. After the pot is hot, pour in the vegetable oil. When the water temperature rises to above 6 degrees, put the salted chicken in the pot and slide it out of the oil. The chicken will slide open for six or seven times and be reserved. 5. Cook the oil again, burn the oil, then add onion, ginger and garlic to saute, and pour in a spoonful of Laoganma hot sauce to cook. The amount of Chili sauce can be adjusted according to your own taste. 6, put in the finished oil chicken and black fungus and stir-fry for a minute. 7. Pour in fresh peppers. 8. Cook the bowl of seasoning juice fried beforehand and collect the soup. Beer duck

Food: half a slice of duck, 1 can of beer, pepper, salt, onion, ginger, garlic, pepper, soy sauce, pepper; Practice 1. Freezing and cleaning the frozen ducks; 2. Chop the domestic duck into pieces and scoop it up with water; 3. Add some oil to the wok to saute the pepper, onion and garlic, stir-fry the duck pieces, and weave the duck oil, for fear that the oily feeling will pour out the oil; 4. Pour in the duck pieces that have not been sprinkled with beer, add salt, soy sauce and soy sauce, and bring them to a boil, simmer slowly, and sprinkle the beer into the taste and stir-fry the sugar color; 5. Before frying the sugar, put the diced peppers in, stir-fry the dried juice and start the pot.