Method of frying chicken gizzards 1. Wash the chicken gizzards, pick them up and put them in a neat basin, pour 2 tablespoons of salt into them and wash them by hand, then rinse them with cold water and pick them up. 2. Slice the chicken gizzard (the thinner the better), shred the green pepper, and cut the ginger and garlic into powder. 3. Put oil in a hot pot, add chopped peppers and stir fry over low heat. 4. Then pour in Jiang Mo and stir-fry. 5. Then keep stirring. 6. Stir fry with soy sauce and pepper noodles. At this time, the chicken can be juiced, so stir fry again. 7. Stir-fry until the juice is almost dry (leave some juice for bibimbap). Add a small amount of salt (chopped pepper is salty, and the salt must be less) and pepper.

Processing method of fried black bean pepper with vegetable stalks 1. Chinese kale leaves off, washed and drained. 2. Cut the stem into hard particles and grab it evenly with proper amount of salt. 3. Wash and cut the washed green pepper and pepper, and chop the garlic and ginger. 4. Put cooking oil in the pot, add onion, ginger and pepper and saute until fragrant. 5. Add water and stir-fry the black beans. 6.

Laoganma cowpea fried diced chicken 1. Ingredients: fresh broad beans, chicken, Laoganma Accessories: cooking oil, salt, ginger, yellow wine, soy sauce, white pepper, tapioca starch 2. Fresh broad beans are shelled and washed 3. Dice chicken wings 4. Marinate evenly with white pepper, rice wine, soy sauce and cassava starch.

Scrambled eggs with fungus 1. Soak the fungus in advance, wash it with salt water, break it into small pieces and drain it. 2. Knock the raw eggs into the dish and sprinkle them for later use. 3. Leave only celery leaves in lettuce and wash them for later use. 4. Heat the green vegetable oil in a hot pot, pour the egg liquid into the pot, stir-fry the egg pieces, and take out the pot for later use. 5. Put the green vegetable oil into a cold pot for later use.