Ingredients: Leigong mushroom, sour pepper, ginger, garlic, chives, soy sauce, salt and vegetable oil.

Exercise:

1. Soak Leigong bacteria in clean water first, and then clean them. Because most of Leigong bacteria grow on weeds or rocks, there may be some impurities such as soil and moss hidden inside, so it must be cleaned several times.

2. Cut the sour pepper into small pieces. If there is no red pepper, you can use cyan and add some millet spicy. Chop ginger and garlic, and cut shallots into chopped green onions.

3, add water to the pot to boil, add Leigong bacteria, cook for 1-2 minutes, cook out the impurities hidden in the depths of Leigong bacteria, kill insects and sterilize, and remove some earthy smell, then take out, clean and drain.

4. Heat the pan, put oil in it, add sour pepper, Jiang Mo and minced garlic, stir-fry until fragrant, and then pour in Leigong mushroom and stir-fry.

5, pour a little soy sauce, add the right amount of salt and stir fry. Leigong Auricularia itself has a lot of water, and there will be soup oozing out when frying. Don't add water, collect thick soup on high fire. Finally, sprinkle with chopped green onion and cook it a little.

Dried eel ring

Ingredients: Monopterus albus, ginger, garlic, green pepper, millet pepper, oyster sauce, beer, cooking wine, salt and vegetable oil.

Specific steps:

1, Monopterus albus is bought and raised with clear water for a period of time. Adding a spoonful of white wine or salt to Monopterus albus before eating can not only accelerate the speed of sediment vomiting, but also remove the fishy smell and enhance the fragrance.

2. When the pot is hot, remove the eel from the pot and drain it. Pour it into the hot pot and cover it. When there is little movement in the pot, open the lid and stir for a few times before taking it out, so as to remove some mucus from the eel.

3. Wash the pan, heat it to drain the oil, pour in the eel, cook a little cooking wine, and fry the eel in a circle until the surface of the eel is slightly yellow.

4. Add ginger and garlic and stir-fry until fragrant, then add salt to taste, then put it on one side of the pot, add green pepper, millet pepper and garlic on the other side, stir-fry and add salt to taste, and then stir-fry with Monopterus albus.

5. Add a little oyster sauce, and finally add half a bowl of beer to stew the eel a little. Adding beer can not only remove the fishy smell, improve the taste and enhance the fragrance, but also soften the eel that was fried a little hard before, making it taste better. After the soup is dried, sprinkle with garlic leaves and serve.