Fried chicken gizzards with leeks Raw materials: amaranth, soda, chicken, salt, sugar, cassava starch, cooking oil, rice wine and soy sauce. Practice: 1. Pick out the amaranth, wash it with tap water, and then soak it in baking soda for ten minutes. 2. Wash the chicken with salt several times, then wash and cut into pieces. 3. Grab the chicken with a little salt, sugar and white pepper, then pour in cassava starch and cooking oil and let it stand for ten minutes. 4. Wash amaranth, cut into strips and drain. 5. Take the oil pan and stir-fry the marinated chicken for a while. 6. Add appropriate amount of rice wine before eating and mix well. 7. Wash the wok, start the wok again, and add the amaranth to stir fry quickly for a while. 8. Add the right amount of salt to taste. 9. Add the chicken and stir fry for a while. 10. Finally, add a proper amount of soy sauce and mix well.

Raw materials for barbecue in oil bean sauce: 400g of raw pork, 250g of oil bean sauce, 4 cloves of garlic, a small piece of ginger, 1 garlic yellow, a small amount of white sugar, a small amount of soy sauce, salt and rice wine. The method is: 1, marinate with soy sauce after cutting 10min, and keep ginger and garlic slices. Add garlic and ginger slices and stir-fry until fragrant. 3. Add the beans and stir fry. Add rice wine, submerge the meat with water and cook for 50 minutes. When cooking for 30 minutes, add some salt and stir-fry until it is brown.

Raw materials of Agrocybe aegerita bean curd: 200g of water bean curd, 300g of Agrocybe aegerita, oil consumption 1 tablet, salt, ginger, pepper and carrot 1 tablet; Exercise 1. Soak Agrocybe aegerita in salt water, wash for later use, and cut pepper into rhombic slices; Carrot slices; Tofu slices; 2. Heat the oil in the pot, then pour in the tofu slices and fry until both sides are golden, and serve out; 3. Stir-fry ginger and put it in Agrocybe aegerita; Then add pepper, carrots and tofu and stir well; 4. Add oil consumption and appropriate amount of water, stir well together, then gradually boil with low fire to taste, and then pour in a small amount of salt to taste.