Garlic is cut into minced garlic, and millet pepper is cut into sections. Heat oil in a wok, add minced garlic and millet pepper and stir-fry until fragrant, and add chicken gizzards and stir-fry until fragrant. Because it has been marinated, there is no need to put seasoning. Stir-fry the chicken gizzards until they are done, and serve!
Sauté ed pork food: 200 grams of braised pork, 0/50 grams of shallot/kloc-,dried Chili festival, garlic, pepper, soy sauce, chicken essence, sesame oil and rapeseed oil, respectively: cut the braised pork into pieces, and cut the shallot into 3cm long sections. Add hot oil to a clean pot. Stir-fry dried Chili, garlic and a little pepper first, then pour in sliced meat and stir-fry evenly. Add soy sauce and chicken essence while frying shallots, and pour a little sesame oil before cooking.
Spicy squid ring materials: chilled squid tube, Laoganma lobster sauce with salt, white pepper, cassava starch, onion ginger, wild pepper soaked in pepper, green pepper and red onion; Wash the inside and outside of the chilled squid tube, tear off the red skin on the surface and the black mucosa inside, cut into rings, soak in boiling water for about ten seconds, take it out and take a bath, then soak in cold water for a few minutes to control the intervention;
Laoganma Douchi, soy sauce, white pepper, salt, a small amount of cassava starch and a proper amount of cold water are mixed into flavor juice; Stir-fry onion and ginger slices in boiling oil, then stir-fry them quickly in squid rings, and at the same time pour in wild pepper slices soaked in ginger and boil them into flavor juice; When the squid rings are wrapped with flavor juice, pour in green pepper and red pepper slices, stir-fry until raw (onion slices can also be added), and adjust the salty taste.
Home-cooked small fried meat food: tremella 1, half a handful of dried auricularia, half a handful of dried day lily, pork belly 100g, onion 1 segment, ginger 1 small piece, soy sauce 1 spoon, vinegar 1 spoon.
Slice pork belly; Slice the onion, shred the ginger, reserve hot oil in the hot pot, put it in the pork belly wok, stir-fry the onion and ginger, add soy sauce and vinegar, and remember to put vinegar! Stir fry until fragrant. Put it in the soaked vegetables. Stir fry again for 2 minutes. Add salt up and down. Stir well and turn off the fire.