1. Stir-fried chicken liver with loofah.

Ingredients: 200 grams of loofah; 200 grams of chicken liver; 50 grams of carrots.

Seasoning: 25 grams of cooking oil; 1 teaspoon of sesame oil (3 grams); 1 teaspoon of cooking wine (3 grams); a pinch of pepper; 1 teaspoon of refined salt (3 grams); 1/2 teaspoon of sugar (1.5 grams); MSG

1/2 tsp (1.5g); 1 small piece of ginger; appropriate amount of starch.

Method: wash, peel, seed and slice the loofah; wash and slice the chicken liver, wash and slice the carrots, wash, peel and slice the ginger; marinate the chicken liver with a little salt, cooking wine, water and starch for 5 minutes;

Put it into boiling water and scald until it is eighty-ripe. Remove and drain; put oil in the pot, heat it up, add ginger, loofah, and carrot slices and stir-fry for a while. Add chicken liver, pepper, salt, sugar, and MSG and stir-fry thoroughly. Add water.

Thicken with starch, pour in sesame oil, and serve.

2. Fish-flavored shredded pork.

Ingredients: 250 grams of lean meat, 70 grams of water-cooked fungus, half a carrot, 30 grams of minced pickled peppers, 2 green onions, 1 small piece of ginger, 5 cloves of garlic, and appropriate amount of starch.

Seasonings: cooking oil, soy sauce, stock, balsamic vinegar, salt, sugar, chicken essence.

Method: Wash the lean meat and cut into thick shreds, put it in a bowl, add salt and water starch and mix thoroughly; wash the onion, ginger and garlic and cut into shreds and set aside.

Cut the fungus and carrot into shreds and set aside.

Mix sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, minced ginger, minced garlic, stock, chicken essence, water and starch to make fish flavored sauce.

Put oil in the pot and when the oil is 50% hot, add the shredded pork, stir-fry and add the minced pickled peppers. When the stir-fry is done, add the fungus, shredded carrots and fish-flavored sauce, and stir-fry for a few times.

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3. Fried eggs with leeks.

Ingredients: 200 grams of leeks, 200 grams of eggs, 3 grams of salt, 20 grams of vegetable oil.

Method: Wash the leeks, drain them and cut them into 3 cm long sections; break the eggs into a bowl and mix well and set aside; heat the wok, add oil and heat until 50% to 60% hot, pour in the egg whites and stir-fry

Pour it out when it becomes small lumps; heat the vegetable oil with a frying spoon, add the leeks, stir-fry over high heat, add salt, when it is almost cooked, pour in the eggs, turn over twice, and then take it out of the pan and put it on a plate.