1. Clean chives, dry them, put them in a cooking machine, add apples and Jiang Mo, and break them. Add salt and red pepper rings to the broken leek flowers, mix well and put them in a sterile anhydrous bottle. Seal the bottle with plastic wrap and cover it. You can eat it in five days. If you can't finish it, you can put it in the refrigerator.

2. Stir-fry leek flowers, slice pork, wash leek flowers, remove flowers, cut off the rest, shred ginger and garlic, finely cut, put oil in the pot, stir-fry ginger and garlic to make it fragrant, and don't burn too much. Stir-fry the leek flowers on high fire, put the meat slices when they are half cooked, and when the leek flowers are cooked, add salt and stir-fry evenly.

3. Stir-fry chicken gizzards with leeks, shred ginger, slice garlic, cut leeks into small pieces, wash chicken gizzards, cut them into small pieces with knives, then put them into a soup bowl, add a little salt, 1 tablespoon soy sauce, a little shredded ginger, 1 tablespoon oyster sauce, and/kloc-0. Heat the wok with oil, add shredded ginger and garlic slices, stir-fry until fragrant, then put the chicken gizzard in the wok, stir-fry until it is 80% cooked, then add chives, add a little salt, stir-fry evenly over high fire and serve!