Ingredients: crispy rice, leek, shredded red pepper, dried pepper, soy sauce and salt.

Practice: break the crispy rice into small pieces; Wash leek and cut into sections; Wash the dried peppers and cut them into small pieces. Heat the oil pan, add the crispy rice, fry until golden brown, and take it out for later use. Heat oil in another pan, add dried chili and shredded red chili, stir-fry until fragrant, then add leek, crispy rice, soy sauce and salt, and add a little water to stir-fry until leek is cooked.

Stir-fried dried chives

Ingredients: leek moss, dried coriander, salt, chicken essence, ginger slices and dried pepper.

Practice: Dry clean the incense, cut it into strips for later use, wash the leek moss and cut it into sections. Heat oil in a pan, pour in dried incense, add soy sauce and salt and fry for 30 seconds. Put base oil and hot oil in the pot, add ginger slices and dried peppers and stir-fry until fragrant. Saute leek moss with salt. Stir-fry for about 2 to 3 minutes, and the leek moss will fade, and pour it into the dry incense. Add chicken essence and you can cook

Leek mixed with vinegar

Ingredients: leek, aged vinegar, red pepper, dried pepper, salt.

Practice: Wash leeks and cut into sections; Wash and shred red pepper; Wash the dried peppers and cut them into small pieces. Add water to the pot and bring to a boil. Add leeks and cook until cooked and soft. Take them out and put them on a plate. Heat an oil pan, add dried chilies and red chilies, pour them on the leeks in the pan, then pour them on the old vinegar, add salt and mix well.