The first course: prepare cold lotus root slices in advance: lotus root, garlic, ginger slices, onion segments, millet spicy, salt, monosodium glutamate, sugar, white rice vinegar and so on. Step 1: Wash the crispy lotus root, peel it, cut it into thin slices, rinse it with tap water several times, and wash off the cassava starch on it. Cut the millet into rings, cut the garlic into mashed garlic, and chop the ginger slices. Put it aside. Process 2: Add garlic paste, millet spicy and ginger foam into the bowl, add a spoonful of boiled oil, then add salt, sugar, a little monosodium glutamate and a little white rice vinegar, and mix well. Process 3: Boil the water in the pot, add one tablespoon of white rice vinegar, then put the duck gizzard in the pot, take it out after one minute, put it in a bowl filled with cold water, then pour the fried seasoning juice into the duck gizzard and turn it evenly.

The second course: prepare cold dishes, fungus and cucumber in advance: garlic, millet pepper, cucumber, fragrant lai, black fungus, bean curd skin, soy sauce, aged vinegar, salt and oil consumption. Step 1: Soak the black fungus in advance, soak the bean curd skin slightly, and steam until soft. Break cucumber, chop fragrant incense, cut garlic into mashed garlic, and chop millet pepper for later use. Process 2: Add garlic paste, onion and millet pepper into the bowl, stir-fry with one spoonful of boiling oil to make the fragrance, add two spoonfuls of soy sauce, two spoonfuls of aged vinegar, one spoonful of salt and one spoonful of oil consumption, and mix well. Process 3: Boil the water in the pot, put the auricularia auricula and bean curd skin into the pot, take them out after cooking, put them into a bowl, then pour in cucumber, fragrant lai, peanut kernel and seasoning juice, and mix well to serve.

The third way: prepare mixed Pleurotus eryngii food in advance: Pleurotus eryngii, green pepper, garlic, salt, pepper noodles, white sesame seeds, salt, sugar, soy sauce, aged vinegar, fragrant lai and so on. Step 1: Wash Pleurotus eryngii, slice it with an oblique knife, and then shred it. Shred green and red peppers, cut garlic into mashed garlic, and chop garlic for later use. Process 2: Boil water in the pot, add a spoonful of salt when the water boils, put shredded Pleurotus eryngii into the pot, soak it in water for 30 seconds, pick it up and put it in cold boiled water, then squeeze out the water and put it in a bowl. Process 3: Add shredded green and red pepper, a spoonful of garlic, a little pepper noodles and a little white sesame into shredded Pleurotus eryngii, pour in a spoonful of boiled oil, then add salt, sugar, a spoonful of soy sauce and a spoonful of aged vinegar, and finally add a little chopped fragrant garlic and mix well.