Ingredients: chicken wings 10 shallots 1 ginger 1 beer 1 canned dried peppers, 3 octagonal peppers, 20 fragrant leaves and 3 pieces of soy sauce, 3 tablespoons (45 ml) soy sauce 1 tablespoon (15 ml) sugar/kloc-.

Exercise:

1) After the pot is boiled, add the washed chicken wings. After the water boils again, skim off the floating foam with a spoon, continue to cook for 2 minutes, then remove and drain; 2) Cut the green onions into 5cm long sections. Peel ginger and cut into large pieces. Put star anise, pepper and fragrant leaves into a material bag or seasoning box (if not, you can also put them directly into the pot in step 3); 3) Pour the oil into the pot. When the oil is 70% hot and starts to smoke a little, add the chicken wings, fry both sides on medium heat, and then pour the beer, onion, ginger slices and bread buns. Add soy sauce and soy sauce, cover and cook for 10 minute; 4) Open the lid, add sugar, turn to high heat, and drain the soup. Sprinkle a little white sesame seeds after serving.

Lotus root bone soup (three raw materials, one pot soup)

Ingredients: 2 lotus roots (about 500g), 500g of ginger, 6 pieces of water, 2000ml.

Seasoning: 2 teaspoons of salt (10g).

Exercise:

1) cut the cavity and wash it. Peel lotus root and cut into pieces. Wash and slice ginger. 2) Pour clean water into the pot, heat it to boiling with high fire, blanch it in the cavity for 3 minutes, remove it and wash the floating foam on the surface with clean water. 3) Put the cavity bone into the soup pot, add enough water at one time, cover it, open the cover when it is heated to boiling, and skim off the floating foam with a spoon. Add ginger slices, cover and simmer for 30 minutes. 4) Add lotus root blocks, cover and continue to cook on low heat 1.5 hours. Add salt before eating.

Fried shredded pork with sweet and sour sauce

Ingredients: Pork tenderloin 300g of auricularia auricula 10 bamboo shoots 200g of chopped green onion 1 tablespoon (1 5g) Jiang Mo 1 tablespoon (15g) minced garlic1tablespoon (1tablespoon).

Seasoning: soy sauce 1 tbsp (1 5ml) vinegar 2 tbsp (60ml) cooking wine 1 tsp (5ml) sugar1tbsp (15ml) salt1/2tsp (3

Exercise:

1) Shred pork tenderloin. Soak auricularia auricula in warm water at 40℃, then wash and shred. Shred bamboo shoots. Chop onion, ginger and garlic. 2) Put the shredded pork into a bowl, add water starch and marinate for 5 minutes. Put chopped green onion in a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, and stir well for later use. 3) Heat the pan, pour in the oil, when the oil is 70% hot, pour in the shredded pork and stir fry until the shredded pork becomes discolored and undercooked, shovel it to one side of the pan with a shovel, pour in the minced garlic Jiang Mo and chopped pepper, stir fry and mix with the shredded pork. 4) Add shredded bamboo shoots and shredded auricularia, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry for 20 seconds from bottom to top, and serve when the soup is slightly sticky.

Yu-eggplant pot

Raw materials:

Eggplant two meat stuffing 200g cooking wine 1 teaspoon (5ml).

Onion, ginger, Chili sauce powder, chopped pepper, sweet noodle sauce, vinegar, sugar, salt and chicken essence (a little each)

Exercise:

1) Eggplant is washed and cut into strips, soaked in salt water and drained. Add cooking wine to the meat stuffing and stir well for later use. 2) Pour the oil into the pot. When it is 60% hot, add eggplant strips, fry for one minute, and then remove the oil for later use. 3) Leave a little oil in the pot, heat it, stir-fry the meat until it is not cooked, and shovel it aside with a shovel. Add minced onion and ginger, stir-fry until fragrant, and then add hot sauce. 4) Add eggplant, chopped pepper, sweet noodle sauce, vinegar, sugar and salt in turn, add a little water or chicken soup, cover and stew for 2 minutes, and add a little chicken essence.

Fish head tofu soup

Ingredients: fish head 1 piece (about 500g) tender tofu 1 box of mushrooms, 8 onions, 3 slices of ginger, 3 slices of salt 1 teaspoon (5g).

Exercise:

1) Wash the fish head, split it from the middle, and dip the water on the surface of the fish head with a paper towel. Cut tender tofu into chunks with a thickness of 1cm. Soak mushrooms in warm water for 5 minutes, then remove the pedicels and wash them. 2) Pour the oil into the wok. When the heat reaches 70%, add the fish head and fry on both sides (about 3 minutes on each side) over medium heat. Put the fish head on one side of the pot, saute the shallot slices and ginger slices with the oil in the pot, and pour enough boiling water into the fish head. 3) Add mushrooms, cover and stew for 50 minutes. 4) Add salt, add tofu and continue to cook for 3 minutes.

stir-fried shrimps

Raw materials:

500g shrimp, 2 ginger shallots 1 garlic, 3 red peppers 1.

Cooking wine 1 tbsp (1 5ml), 2 tbsp (30ml) of soy sauce, 2 tbsp (30ml) of sugar1tbsp (15g) of vinegar.

Exercise:

1) Cut the shrimps, wash them and drain them for later use. Wash shallots and cut into 3 cm long sections. Peel, wash and chop garlic. Wash and shred ginger. Wash the red pepper and cut it into small pieces. 2) Pour oil into the pot, and when it is 70% hot, add onion, minced garlic, shredded ginger and red pepper slices and stir-fry until fragrant. Add shrimp and stir-fry twice, add cooking wine, soy sauce, vinegar and sugar, stir-fry until the shrimp turns red, and continue to stir-fry for half a minute.

Garlic and carrots-Sichuan 2 yuan home-cooked dish.

Ingredients: carrots, 2 green garlic (also called garlic seedlings), 4 garlic, about 10 petals.

Seasoning: salt 1/2 tsp (3g) pepper 1/4 tsp (1g) pepper powder 1/2 tsp (1g) soy sauce 1/2 tsp (3ml) monosodium glutamate.

Exercise:

1) Peel carrots and cut them into diamond-shaped pieces. Wash the green garlic and cut it into small pieces obliquely. Peel garlic and chop it with a knife. Don't use the garlic press, otherwise it will be easy to paste the pot when frying, and the garlic will not taste good. 2) Heat the pan and pour in the oil. When the oil is 50% hot, add minced garlic and stir-fry until fragrant. When the minced garlic turns golden brown, add carrot slices, stir-fry until the carrot slices are soft, add salt, pepper, pepper powder, soy sauce and monosodium glutamate, and stir well. 3) Pour in the green garlic and stir fry for about 15 seconds.

Thick, soft and waxy braised pork —— Another new cooking method of braised pork was discovered.

Ingredients: 500g pork belly, 65438 pieces of cinnamon+0 pieces of star anise (also called aniseed), 3 pieces of ginger, 5 pieces of ginger and 6 pieces of red dates (optional).

Seasoning: 2 tablespoons (30ml) of salt +0 teaspoon (5g) of sugar and 3 teaspoons (15g) of sugar.

Exercise:

1) Pork belly is cut into 2cm pieces, and ginger is peeled and sliced. Pour oil into the pan, while the oil is cool, add cinnamon and star anise and stir-fry until fragrant, then turn to high heat, pour pork belly and stir-fry until it becomes discolored, and continue to stir-fry for 2 minutes until the oil comes out. 2) Pour in soy sauce, sugar and salt, stir-fry all seasonings evenly, and continue to stir-fry for 5 minutes to color and taste. Then pour in boiling water (it must be boiling water), the amount of water should not exceed the meat noodles, and skim off the floating foam after boiling. 3) Add red dates and ginger slices, cover and stew for 40 minutes. In the meantime, pay attention to the amount of water in the pot, and add some boiling water when it is not enough. After 40 minutes, open the lid and turn to high fire to collect the soup, so that each piece of braised pork will be wrapped in thick soup.

Fried hairtail

Ingredients: 300g hairtail, 2 tablespoons (30ml) of high-alcohol liquor, 10 pepper granules, 2 tablespoons (6g) of salt; Exercise:

1. The knife is slightly inclined, and the scales are scraped and washed; 2. Cut the fish body slightly obliquely into diamond-shaped pieces, add salt, pepper and white wine and mix well; 3. Cover with plastic wrap, marinate in the refrigerator for 1 hour, and stir twice in the middle; 4. Add a little oil to the pot, heat it to 50%, dry the water on the hairtail with a kitchen paper towel, wrap it with a layer of dry starch, and then shake off the excess starch and put it in the oil pan; 5. Fried hairtail smells good. After the bottom turns yellow, gently turn over and fry the other side; 6. Fry until both sides turn yellow.

Wuhan ciba fish

Pickling raw materials: grass carp 1 strip (about 2kg), 2 tbsps (30g) of pepper, salt 1 teaspoon (5g), dried red pepper 10 Jiang Mo, 2 tbsps (30g) of minced garlic, and a handful of cooking wine 1 tablespoon.

Stir-fried ingredients: soy sauce 1 tablespoon (1 5ml) vinegar 1 tablespoon (15ml) sugar1teaspoon (5g).

Practice: 1) Grass carp is washed after scaling and viscera removal. Cut off the fish head, then cut the fish evenly into small pieces about 6 cm and put them in a big bowl. 2) Add shredded onion, Jiang Mo and minced garlic. Cut the dried chili into sections with scissors, then pour in chili, cooking wine and salt, and gently stir well with your hands (be careful not to let fishbone prick your hand). 3) Put the caught fish together with seasoning into a sealed bag, seal the mouth, and marinate in the freezer for 7 days. After 7 days ~ ~ ~ ~ ~ 4) After 7 days, take out the salted fish pieces and thaw them (if the temperature is low, they can be thawed in the sun, and if the temperature is high, they can be thawed every day). When the fish is thawed to half-dry, peel the seasoning from the fish and put it in a small bowl for later use. 5) Put a little oil in the pot, and when the fire is 70% hot, put the fish in the kang fish. Kang is a saying in Wuhan. I think the translation of Mandarin should be close to frying. After the fish kang is golden on both sides, take it out. 6) Pour the marinated fish pieces into the pot and add soy sauce, sugar and a little cold water. After 20 seconds of fire, pour the fish back into the pot, cover the pot and cook for 2 minutes, open the lid to collect the juice, and cook a few drops of vinegar before taking out the pot to enhance the freshness of the fish pieces. Sprinkle some sesame seeds after serving.

Sweet and sour yellow croaker

Ingredients: Yellow croaker 1 carrot and half pea 50g shallot 1 slice ginger 1 slice garlic 4 petals 2 tablespoons cooking wine (30ml) 2 tablespoons salt (10g) 2 tablespoons dry starch (30g) 4 tablespoons tomato sauce (60ml) water/kloc.

Exercise:

1) Remove the scales, fins and internal organs of yellow croaker. After washing, cut several knives on both sides of the fish and marinate with 1 teaspoon salt and cooking wine for 30 minutes. 2) Wash peas, peel and dice carrots, and chop shallots, ginger and garlic for later use. 3) pat dry starch on both sides of the salted fish, pour wide oil into the pot, put it into the pot when the oil is 80% hot, fry until both sides are golden, remove and drain the oil, and then put it on a plate. 4) Pour a little oil into the pot, weave minced onion, ginger and garlic into fragrance, pour diced carrots and peas and stir-fry for 2 minutes, add tomato sauce, another 1 teaspoon salt, sugar and water, pour white vinegar, boil and add water starch to thicken. 5) Pour the fried sweet and sour juice on the fish.

Hot and sour shredded potatoes

Ingredients: potatoes, 2 peppers, 1 pepper, a little dried red pepper, 8 chopped green onion and 3 tablespoons vinegar.

Soy sauce 1 tbsp sugar 2 tbsp salt 1/2 tsp.

In order to improve the taste, chicken essence and a little sesame oil can be optionally added.

Practice: 1) Wash potatoes, first cut a knife at the bottom, then lay it flat on the cutting board, first cut into thin slices, and then shred. Prepare a basin of clear water, drip a little vinegar, soak the shredded potatoes for a while, then rinse with clear water and drain. 2) Heat the oil in the pot, add the pepper, and when you smell the fragrance of the pepper (don't fry the pepper), turn off the fire and pick out the pepper. 3) Start a big fire again. When the oil temperature is 70% hot, add dried red pepper, add chopped green onion and stir-fry for 2 minutes after smelling the spicy taste. Then add vinegar, soy sauce, sugar and salt in turn and stir-fry for 1 min, then add shredded green pepper and stir-fry for about 1 min.

Fried mushrooms

Ingredients: Pleurotus ostreatus 750g cucumber 1 root onion, ginger and minced garlic 1 teaspoon (5g× 3 = 15g), dried red pepper 6 root salt 1 teaspoon 5g (used for soaking Pleurotus ostreatus), salt 1/2 teaspoon 3g (3 g).

Exercise:

1) Select Pleurotus ostreatus, soak it in light salt water for 20 minutes, and then wash it one by one. 2) Pour clear water into the pot, heat it to boiling with high fire, then add the oyster mushroom slices, cook until white powder emerges from the pot, continue cooking for 2 minutes, then take it out, rinse it with cold water and drain the water. 3) Brush the cucumber and cut it into diamond-shaped blocks (see figure). Cut the mushrooms into strips by hand and squeeze out the water slightly. Chop onion, ginger and garlic for later use. Wipe dry red peppers with paper towels, and don't wash them with water. 4) Pour oil into the wok. When the fire is heated to 50% heat, pour in onion, ginger, minced garlic and dried red pepper. After stir-frying, pour in Pleurotus ostreatus strips and stir-fry 1 min, add soy sauce, salt and sugar and stir-fry for 2 minutes. Add cucumber slices and stir fry for 20 seconds. Pour in a little sesame oil before cooking.

Private snacks cabbage

Ingredients: cabbage, half a tomato, 2 pieces of dried bean curd, 5 pieces of ham, 1 piece of minced onion and ginger, each piece 1 teaspoon (5g).

Seasoning: soy sauce 1 tbsp (15ml), allspice powder1/2tsp (3g), salt1/2tsp (3g), sugar1/2tsp (3g).

Exercise:

1) Pick the cabbage into pieces, wash it, drain the water, and tear it into small pieces by hand. Wash tomatoes and cut into pieces. Slice ham. Cut the dried tofu into pieces. Chop ginger and onion. 2) Add oil to the pot. When the oil is 70% hot, add chopped green onion and ginger and stir-fry until fragrant. Then add the dried bean curd. Don't turn it with a shovel. About half a minute, after hearing the sizzling sound of dried tofu, turn over with a shovel and fry the other side with oil. The dried bean curd made in this way is more fragrant and not fragile. 3) After the dried tofu is fried and puffed, add soy sauce and spiced powder, then add Chinese cabbage, stir-fry until it is slightly soft, and add salt and sugar. Pour in tomatoes and ham slices, stir-fry until the tomatoes turn slightly soup, and then turn off the heat. If there is too much soup, you can add a little starch.

Shenggun fish porridge

Ingredients: rice 65438+ fresh grass carp 65438+ dried mushrooms 000g celery 3 shredded ginger 50g.

Salt 1 teaspoon (5g) sesame oil 1 teaspoon (5ml).

Exercise:

1) Soak the dried mushrooms in warm water, then wash them, and cut the stalks into filaments. Remove leaves from celery, wash and chop. Grass carp cut into thin slices. Ginger peeled, washed and shredded. 2) The rice is washed clean. Add 1500ml water to the pot, bring to a boil with high fire, pour in rice, and simmer for 45 minutes. Then turn to high heat, add fish fillets, shredded mushrooms and shredded ginger and cook for 4 minutes, then turn off the heat. 3) Add chopped celery, salt and sesame oil to taste.

Fool version of xinjiang hand pilaf

Ingredients: 500g lamb chop, 2 onions, half a hawthorn, 10 ginger, 3 peppers, 15 rice, 1 bowl.

Seasoning: cumin powder 1 teaspoon (5g) salt 1 teaspoon (5g) soy sauce 1 spoon (15ml).

Exercise:

1) Wash the rice and soak it in water for 30 minutes. Peel carrots and cut them into small cubes of 1cm. Onions are also diced into the same size. 2) Pour water into the pot, add lamb chops and ginger slices, skim off the floating foam after the fire boils (be sure to skim it clean, because this soup will be used later), and then continue to cook for 2 minutes to remove and drain. 3) Heat the wok and pour in the oil. When the oil is 70% hot, add half of diced onion and stir-fry until fragrant (the other half is reserved for later use). Add lamb chops and stir-fry for 2 minutes until the surface turns golden yellow. Add the lamb chop soup just now. Add soy sauce and salt, add buns (cumin powder+pepper+hawthorn slices), cover and simmer for 20 minutes. 4) Open the lid, take out the package, pour the diced carrot and the remaining diced onion into the pot and cook for 1 min, then pour the soup into the rice cooker. The soup should not be too much, subject to the fact that all the ingredients have just been used. Drain the soaked rice and spread it flat on the lamb chops (at this time, the soup will not exceed the rice, if it is too much, spoon out some). Cover the rice cooker, press the cooking button, and it will pop up automatically. Open the lid and stir the rice several times from the bottom with a spoon.

steamed carp

Ingredients: carp 1 strip steamed fish, 2 tablespoons (30ml) soy sauce, salt 1/2 teaspoons (3g) cooking wine 1 teaspoon (5ml) water-borne mushrooms, 3 winter bamboo shoots, 50g shallots and 3g ginger10g.

Exercise:

1) Remove scales and viscera from carp. After the carp is washed, it is tilted 45 degrees with a knife, and several cuts are made on the fish, the depth is about 2 cm, and the interval between each cut is 5 cm. 2) Sprinkle salt and cooking wine on the raw back of the fish, and wipe off the marinating by hand 10 minute. Soak mushrooms and slice them. Wash the winter bamboo shoots and cut them into thin slices for use. Slice onion and ginger. 3) Spread the onion on the plate, put the fish, put half the sliced mushrooms, bamboo shoots and ginger into the incision of the fish, and put the other half into the belly of the fish. 4) Sprinkle soy sauce on the steamed fish, then cut a little onion and shredded ginger and sprinkle on the surface of the fish. 5) Add water to the steamer, add the fish pieces, cover them, steam them to SAIC on high fire, and continue steaming for 8 minutes. 6) Take out and sprinkle with shredded red pepper.

Green beans with vegetables and peppers

Ingredients: minced pork, green beans, olives, chopped peppers, minced onions and garlic, cooking wine, soy sauce, salt and sugar, and chicken essence.

Exercise:

1) Pour a little cooking wine into the meat stuffing and mix well for later use. 2) Remove gluten from green beans, wash and cut into small grains. 3) Pour the oil into the pot, heat it to 7 minutes with high fire, pour in the green beans, stir fry until cooked, and then take it out for later use. 4) Pour the oil into the pot. After the chopped green onion and garlic are fragrant, add the minced meat and stir fry until it is not cooked. 5) Pour the spare green beans back into the pot, add olive, chopped pepper, soy sauce, salt and sugar in turn, stir-fry for 2 minutes, and add a little chicken essence before taking out.

Braised tofu with bacon

Ingredients: bacon 1 tofu 1 box of shallots, 2 pieces of oyster sauce, 2 tablespoons (30ml), sugar 1 teaspoon (5g), salt 1/4 teaspoons (1 g), and white pepper/kloc.

Exercise:

1) Put the bacon in a cold water pot, cook it on high fire for 10 minutes, take it out, cool it slightly and slice it for later use. Cut the tofu into 2 cm pieces, put it in a frying pan and fry it on both sides over medium heat until golden brown. Wash shallots and cut into sections. 2) Pour a little oil into the wok. When the fire is heated to 70%, add shallots and stir-fry until fragrant. Then pour in bacon and tofu, add oyster sauce, sugar, salt and pepper and stir well, then pour in water (not more than half of the ingredients), cover and stew for 5 minutes on medium heat, open the cover and pour in water starch and stir well.

Fried shredded pork with sweet noodle sauce

Ingredients: pork tenderloin 300g, onion 2 eggs 1 (actual dosage: half egg white) 2 tablespoons (30ml) cooking wine.

Dry starch 1 teaspoon (5g) tomato sauce 2 tablespoons (30g) oyster sauce 1 teaspoon (1 .5g) sweet noodle sauce 2 tablespoons (30ml) sesame oil 1/4 teaspoons (1ml).

Exercise:

1) Cut the tenderloin into pieces with a thickness of 3mm, and then cut into filaments with a width of 3mm. Put it in a bowl, add cooking wine, add half an egg white and stir well, then add dry starch and stir well, and marinate for 10 minute. 2) Remove the green part of the onion, only take the onion section, wash it and cut it into 4 cm long sections, then cut it in half, cut it into filaments and put it in a plate. 3) Pour the oil into the pot. When the fire is 80% hot, pour the shredded pork and spread it out quickly with a shovel. Stir-fry shredded pork until it becomes discolored, and then remove it for later use. 4) Leave a little low oil in the pot, turn to low heat, first pour tomato sauce, then oyster sauce, and finally pour sweet noodle sauce. After stirring, pour the fried shredded pork back into the pot, stir quickly with high fire, so that each shredded pork is covered with sauce, and then pour a little sesame oil before taking out the pot.

omelette

Ingredients: 1 egg, 1 omelet or onion rings, 1/4 teaspoons of salt (1 g).

Exercise:

1. Coat the pan with a thin layer of oil. When it is heated to 70% heat, put down the fried eggs (or chopped onion rings). 2. Pour the broken egg liquid into the fried egg (or onion rings), adjust it to low fire and fry it slowly until the bottom is solidified, and sprinkle some salt evenly until the color turns golden yellow and the egg liquid is solidified.

Wei Jia Bao cock

Ingredients: 250g chicken breast, 4 fried peanuts, 50g onion, 2 teaspoons (1 0g) Jiang Mo, 1 teaspoon (5g) minced garlic,1teaspoon (5g) pepper and 6 dried red peppers.

Seasoning: salt 1 teaspoon (5g) cooking wine 1/2 teaspoons (3g) dry starch, 2 teaspoons (1 0g) rice vinegar, 2 tablespoons (30ml) soy sauce1teaspoon (15ml) white sugar.

Exercise:

1) Cut the chicken breast into dices with the size of 1cm, add salt (1/2 teaspoons), stir the cooking wine and dry starch evenly, and marinate for 5 minutes. Cut the onion into small pieces slightly smaller than the diced chicken, and cut the onion and ginger into powder. Dice the green pepper. 2) Put garlic, onion and ginger in a bowl, and add salt (1/2 teaspoons), sugar, rice vinegar, soy sauce, water and water starch to make juice. 3) Heat the pan, pour in the oil, add a little sesame oil, add pepper when the oil is cold, and add dried pepper until the pepper becomes fragrant and slightly darker. 4) Add diced chicken, stir-fry until the color changes, add green pepper, stir-fry for 10 second, pour in the prepared juice, stir-fry over high fire for 1 minute, and then pour in the fried peanuts.

Home-cooked meat fried cake

Ingredients: pancake 300g cabbage 300g tenderloin 200g red pepper 1 half root onion.

Seasoning: cooking wine 1 tablespoon (1 5ml) starch 1 tablespoon (1 5g) soy sauce1tablespoon (15ml) rice vinegar1teaspoon (5ml).

Exercise:

1) Slice pancakes, wash Chinese cabbage and cut them into filaments, and wash red peppers, remove pedicels and slice them obliquely. Shred tenderloin along the texture of the meat, add cooking wine, soy sauce and starch and marinate for 5 minutes. 2) Pour the oil into the pot. When the oil is 70% hot, add the onion and saute until fragrant, then pour in the tenderloin, stir-fry until the shredded pork becomes discolored, and then remove it for later use. 3) Add oil to the pot, heat it to 70%, add red pepper slices, pour in shredded pancakes, stir-fry for 2 minutes, then pour in soy sauce, then pour in shredded cabbage and stir-fry until the shredded vegetables are soft, then pour in a little rice vinegar, add salt and sugar, stir-fry shredded pork, and sprinkle a little monosodium glutamate after stir-frying.

Noodles with shredded chicken and noodles with gravy.

Ingredients: 1 chicken leg, 2 eggs, 3 auricularia, 5 mushrooms, 1 g day lily, 2 tablespoons soy sauce (30ml), 6 tablespoons water starch (90ml), 2 teaspoons salt (1 0g),1teaspoon sugar (5

Exercise:

1) Boil water in a pot, add ginger slices, add boneless chicken leg meat, skim the floating powder, slowly cook the chicken over medium heat until it is completely cooked (it can be penetrated by chopsticks), then take it out and let it cool, and tear it into shreds by hand for later use. 2) Soak dried auricularia, day lily and dried shiitake mushrooms in cold water for later use. After the fungus is soaked, gently rub off the sediment attached to it and cut off the hard part at the bottom. Auricularia auricula is cut into shreds as thick as shredded chicken. After the mushrooms are soaked, gently squeeze out some water and cut into cubes for later use. The yellow flowers are cut into small pieces 4 cm long. 3) Break the eggs into egg liquid with chopsticks. Pour the right amount of oil into the pot, heat it to 70%, stir-fry the shredded auricularia, diced mushrooms and day lily, then pour in hot water, cover and cook for 10 minute. 4) Add salt, soy sauce and sugar. Change it to high fire thicken (slowly pour the starch along the edge of the pot with one hand, and slowly push it evenly while pouring the starch with the spatula in the other hand. When the marinade in the pot becomes thick, slowly pour the egg liquid into a circle and push it evenly from the bottom with a spatula to prevent the marinade from sticking to the bottom of the pot. 5) Sprinkle a proper amount of chopped green onion out of the pot and pour it on the cooked noodles.