Stir-fried chicken gizzards with chopped pepper Food: Chicken gizzards, chili peppers, red chopped chili peppers, rice wine, onions, ginger, garlic, peppercorns, dark soy sauce, sesame oil Method: 1. Clean the chicken gizzards and cut them into thin slices, add minced ginger, red pepper

Chop the peppers and marinate them in rice wine for 20 minutes; 2. Wash the long peppers, remove the seeds and cut them into strips, and cut the onions and garlic into slices; 3. Heat the oil in a cold pot, and after the oil is burned, add the peppercorns, ginger, onions, and garlic and stir-fry until fragrant; 4.

.Add the marinated chicken slices and stir-fry until they are tender; 5. Add the chili cubes and stir-fry, add a little dark soy sauce, stir-fry until the chilies are tender, add a little salt, and drizzle a small amount of sesame oil.

2. Wash the long eggplants and cut them into small dices about the size of your thumb. 3. Put the diced eggplants into a frying pan, stir-fry the pan over high heat without adding any oil until the diced eggplants soften and shrink, then scoop them out. 4. Add oil to the pot and add ginger slices.

Stir-fry the star anise and diced pork belly until some of the oil comes out of the meat. 5. Add bean paste and stir-fry until the sauce is thick and the diced pork belly is coated with the sauce. 6. Add sugar, pour in the fried eggplant and stir-fry evenly.

Ingredients for tomato fish fillet soup: grass carp meat, tomatoes, one egg white, rice wine, corn starch, winter rut, monosodium glutamate, salt, cooking oil; Method 1. Clean the carp and remove the fishy lines; cut the carp into thin slices with a diagonal knife and put in

In a bowl; marinate with salt and rice wine, add egg whites and corn starch to desize and set aside; wash the tomatoes and cut them into small pieces the same size as the fish and set aside; 2. Heat oil in a pot, add the fish and stir-fry until the fish turns milky white, then take it out

Drain the oil; leave the base oil in the pot, stir-fry the donuts; add tomatoes and stir-fry; add rice wine, season with salt and MSG; add appropriate amount of white soup; pour in fish and stew briefly; thicken with water starch and remove from the pot.

Ingredients for stir-fried shrimp with green onion: fresh shrimp, scallions, minced ginger, minced garlic. Proportion of sauce: salt, sugar, Shaoxing Huadiao/rice wine, tapioca starch, cold water. Method: 1. 300g of fresh shrimp, add 3g of salt and 10g of tapioca starch.

Rub gently to remove the mucus on the surface of the shrimp and rinse immediately with warm water.

Drain the water and then add 1g of salt and 2g of tapioca starch and marinate for 5 minutes; 2. Cut green onions into strips and chop green onions and ginger; 3. Mix 1g of salt, 1g of sugar, 5g of Shaoxing Huadiao, 2g of tapioca starch, and 30g of cold water to make a mixture of ''

Reserve the sauce''; 4. Bring the wok to a boil and add 1 tablespoon of vegetable oil (about 10g).

Spread the marinated shrimps flat in the pan and fry them; 5. Fry the shrimps on both sides over low heat until they lose color, then add minced ginger and half the amount of minced garlic; 6. Fry until the aroma of onion and ginger becomes fragrant; 7. Pour in

Stir-fried ''sauce'', bring to a boil and bring to a boil; 8. After the sauce becomes thick and shiny, pour in the winter squash and the other half of the minced garlic; 9. Stir well and serve.