1, stir-fried amaranth. Remove the roots and wash and drain. Remove the roots and wash and drain. Cut up the ingredients and set aside. Heat the oil and pop the chili pepper and garlic. Pour in amaranth and stir fry over high heat. Stir fry on high heat until soft, season with a little salt.

2, amaranth stuffed with oil gluten. Amaranth washed and blanched, cut the amaranth small, and pork puree together and chopped well, put into a bowl and add cooking wine, salt, sugar, soy sauce, white pepper, chicken powder, sesame oil, mix well. Prepare the oil gluten, poke a hole in the gluten and stuff the filling into it. Cook the stuffed gluten in a pot until it melts, add the stuffed gluten and add some wine. Add some salt and cook for a while.

3, cold amaranth. Amaranth pick the older roots and leaves, cleaned and ready to use. Millet chili cut into circles, garlic minced, put into a bowl with the right amount of sugar, soy sauce, red oil, salt for seasoning, pour water in the pot to boil, will pick a good amaranth into the boiling water blanch until discolored, fish out and put in iced water to soak for 2-3 minutes to drain, sprinkled with green onions mixed with a good taste of the sauce mix well and can be eaten.