Laoganma stir-fried chicken gizzards

Raw materials: chicken gizzards; Dried fungus; Fresh pepper; Onion; Ginger; Garlic; Laoganma Chili sauce; Vegetable oil; Rice wine; Sugar; Cassava starch; Salt; Practice: 1. Take a piece of washed chicken Jane with a knife, and put ginger slices, rice wine, dried starch and salt in the chicken Jane film for more than ten minutes. 2 when pickling chicken, you can choose black fungus, break it into a small piece with your hand, and cut it into circles with pepper. Mix a bowl of juice with rice wine, tapioca starch, salt and sugar before cooking, which can save cooking time and make the chicken more tender. 4. After the pot is hot, pour in the vegetable oil. When the water temperature rises above 6 degrees, put the marinated chicken in the pot and slide it. The chicken will slide open for six or seven times, and then take it out for reservation. 5 Cook the oil again, burn the oil, then add onion, ginger and garlic until fragrant, and pour in a spoonful of Laoganma Chili sauce to cook until fragrant. The amount of Chili sauce can be adjusted according to your own taste. 6 Put in the oiled chicken and black fungus and stir-fry for a minute. 7 pour in fresh peppers. 8 Cook the bowl of seasoning juice fried beforehand and collect the soup. Pork foam sherry red

Raw materials: semi-fat and semi-lean raw pork; Fresh sherry red; Chop peppers (not put); Ginger slices; Garlic; Fuel consumption; Onion segment; Practice: 1. Materials: 1 grams of semi-fat and semi-lean raw pork and 3 grams of fresh sherry red; Chop pepper (not put), ginger slices (shredded), garlic (sliced), oil consumption and onion segments are appropriate; 2. Clean and chop fresh pork into minced meat, add proper amount of salt and mix with oil consumption; Washing snow red, and cutting into small pieces about .5cm long; 3. Put a proper amount of water into the clean pot, boil it, drop a small amount of oil, add snow red, blanch it for about 3 seconds, scoop it up with a colander, and drain the water after cooling; 4. Add some oil to the cold pot, add minced pork, stir-fry until the meat foam turns yellow and oily, add chopped pepper, ginger slices and garlic, and stir-fry; Add the prepared sherry red and stir well; Add the right amount of salt and oil, stir well, then add the onion, stir well again, and then you can go out. Tomato, Flammulina velutipes and Egg Soup

Raw materials: 2 tomatoes with medium horizontal size; 1 small handful of Flammulina velutipes; 1 shallot; Garlic 3 petals; 1 egg (or 2 eggs); Appropriate amount of salt; The powder is appropriate; Vegetable oil 1 spoon; Sesame oil is small; Boiling water is appropriate; Practice: 1. Wash the Flammulina velutipes early and soak them in cold water for 3 to 4 hours; Time-consuming fishing, squeezing water, and cutting into 2 or 3 sections; Chop shallots with chopped green onion; Chop garlic; The eggs are scattered until a layer of small bubbles occurs on the surface; Prepare the powder; Cleaning tomatoes, and cutting into small dices; Remove the wok, add 1 spoon of cooking oil, and stir-fry the shallots; Add diced tomatoes and stir-fry until a red juice appears; Add a proper amount of boiling water (like more white soup and less broth); 2. After boiling, add Flammulina velutipes; After boiling again, add water starch to thicken, eat a little more, and release the consistency of thick mortar you like; Add a proper amount of salt seasoning; After boiling again, add the raw eggs and release the egg soup in the same direction; Add garlic paste, push evenly and turn off the fire; Just add a little sesame oil.