Ingredients for leek-fried eggs include amaranth, raw eggs, salt, rice wine, light soy sauce, monosodium glutamate, and ginger slices. The specific method is as follows: 1. Crack the raw eggs into a bowl, add cooking wine, and edible salt and beat evenly.

2. Wash the amaranth, drain the water and cut into 3cm long sections for later use.

3. Cut the ginger into shreds.

4. Heat oil in a pan, add eggs and fry until cooked.

5. Leave the oil in the pot and sauté the ginger slices until fragrant.

6. Pour in the amaranth and stir fry until the amaranth is broken.

7. Add light soy sauce and stir-fry evenly.

8. Pour in the fried raw eggs.

9. Stir well quickly and add MSG seasoning.

Ingredients for home-cooked South American ginseng: South American ginseng (5 heads of salted ginseng in a jar), 20 grams each of red and green pepper, and 5 grams each of ginger and garlic.

Condiments: 15 grams of Mei Xiao Chao Sauce, 5 grams of spicy fresh dew, 3 grams of chicken essence, 5 grams of Shaoxing Huadiao, 3 grams of white sugar, 4 grams of salt, 15 grams of edible oil, 5 grams of water starch, and 50 grams of bone broth.

Preparation: 1. Cut South American ginseng into strips 3 cm wide and 6 cm long, add 2 grams of Shaoxing Huadiao, and marinate for 5 minutes to remove the fishy smell.

2. The clean pot is easy to get angry. Add 4 grams of salt and blanch the water in a pot with over 80 degrees water for later use.

3. Heat the cold oil in the pan, add 15 grams of cooking oil, stir-fry the ginger and garlic until fragrant, pour in the South American ginseng strips, add all the condiments such as bone soup and bring to a boil. Cut the red and green pepper into rings and add water.

Sometimes used as decoration.

Braised Dried Bamboo Shoots with Beer Duck Ingredients: old duck, dried bamboo shoots, beer sprinkles, ginger slices, winter rut, grass buckle, pepper, orange peel, dried chili pepper, white peony root, barbecued pork sauce, pork ribs sauce, soy sauce Method: 1. Duck

Wash, chop into pieces, put in cold water into a pot, boil until the scum is bleeding, pick up and wash, drain and reserve the water.

Soak the dried bamboo shoots, put them into a pot of boiling water and cook for 1 minute, pick them up and cut them into small pieces.

2. Heat oil in a cold pan, add ginger slices and sauté until fragrant, add duck cubes and sauté until the skin is golden brown, add bamboo shoot cubes, add pork ribs sauce and barbecued pork sauce and stir-fry evenly.

3. Add beer sprinkles, strawberries, peppercorns, orange peels, dried chili peppers and white peony roots into the pressure cooker, increase the pressure for 20 minutes, and simmer until soft.

4. Sprinkle the stewed duck and bamboo shoots into the wok, add light soy sauce and stir-fry until it turns into sugar color.