Raw materials of bergamot three silk: 500g of bergamot, 5 pickled peppers, and 0/00g of Dutch beans/kloc. Seasoning: salt, chicken essence and sesame oil are appropriate. Production: 1, Chaenomeles is washed with clean water, rinsed with cold water, and cut into even filaments. 2. Pickled peppers are seeded and shredded. Dutch beans are shredded. 3, bergamot silk, Dutch silk, pickled pepper silk into boiling water, blanch with cold boiled water, drain the water. Add salt, monosodium glutamate and chicken essence, mix well, drizzle with sesame oil, and serve in a pot after 30 minutes. The raw materials of bergamot and phoenix willow slices: 200g of bergamot, 50g of chicken breast100g, 50g of square leg meat, 30g of Dutch beans and 0g of carrot15g. Seasoning: salt, monosodium glutamate, XO sauce, egg 1 piece, appropriate amounts of dry and wet starch, sesame oil and refined oil, 5g of garlic. Method: 1, Chaenomeles is washed with clear water, cut into elephant eye pieces, blanched with boiling water and rinsed with cold water for later use. 2. Batch the chicken breast into thin slices, add salt, monosodium glutamate and dried starch and mix well with egg white. 3, square leg meat, peas, carrots are cut into elephant-eye pieces, boiled in boiling water, and cold boiled water is too cold for use. 4. Heat the wok and add the refined oil. When the oil temperature is three or four, pour in the chicken breast slices and scatter them. When the chicken fillet turns white, pour in the bergamot slices, lubricate the square leg slices, the peas slices and the carrot slices together, and drain the oil. 5. Remove the oil from the wok, leaving the remaining oil, stir-fry the garlic until fragrant, add the soup, refined salt, monosodium glutamate and XO sauce until the boiled water is soaked with wet starch, pour all the main and auxiliary materials, stir-fry evenly, and pour the sesame oil into the basin and serve. Raw materials of bergamot beads: 500g of bergamot, 50g of ginkgo, 50g of millet, 0g of white radish 1 00g of carrot100g of cucumber1root, 50g of mushroom and 250g of chicken soup. Seasoning: salt, monosodium glutamate, oil, sugar, wet starch, refined fine powder and sesame oil. Production: 1, bergamot, carrot, white radish and cucumber are washed with clear water, and the raw materials are dug into balls with a ball digging knife. Cut the hob blocks with ginkgo, chestnut and mushrooms and blanch them in boiling water for later use. 2. Heat the wok, add refined oil, and when the oil temperature is about 40% hot, pour all the raw material lubricating oil and pour it into the colander. 3. Pour the oil in the wok, add the chicken soup, add all the seasoning, when the soup boils, add the wet starch, add the main and auxiliary ingredients, stir fry evenly, pour the sesame oil into the basin and serve. Braised abalone slices with bergamot Ingredients: 200g of bergamot, a tin of canned pearl abalone, 25g of ham slices, 25g of chicken fillet, 25g of winter bamboo shoots, 25g of olive stalks and 500g of chicken soup. Seasoning: salt, monosodium glutamate, pepper, sugar, yellow wine, garlic, sesame oil, refined oil and wet starch. Production: 1, wash the bergamot and cut it into pieces, cut the pearl abalone into pieces, add ham slices, chicken fillet slices, winter bamboo shoots slices and olive stalks and cut them into rhombic pieces, then blanch them together in boiling water for later use. 2, stir-fry hot dishes, add refined oil, wait until the oil temperature is about four mature, pour the main and auxiliary materials into the pan, and then put them all into the colander for later use. 3. Leave the remaining oil in the wok, stir-fry garlic and ginger until fragrant, add chicken soup, salt, monosodium glutamate, pepper, sugar and yellow wine, add main and auxiliary materials until the soup boils for 2 minutes, pour wet starch on it, push it evenly with a spoon, pour sesame oil on it, and put it in a abalone bowl. Dried fish and fingered citron materials: two fingered citron, dried rice fish (salty mouth) about two ounces, one onion, two pieces of dried onion and two pieces of ginger. Practice: Peel the fingered citron, half-peel it, wash it and cut it into thick pieces for use. Rinse the dried fish with cold water, then soak it in hot water for a while, drain it and dry it with white wok over slow fire, and it is better to see a slight golden color. Cut the onion into young grains for later use. Divide the dried onion into half and pat slightly. Heat wok with a little oil, saute onion and ginger, add bergamot and stir-fry slightly, and pour a little white wine. Spread dried rice and fish on the melon surface, and add appropriate amount of water (subject to just covering the melon surface). Wait for the water to boil slowly until the melon is soft. If the water dries quickly, add boiling water appropriately. Bury a tablespoon of soy sauce, an eighth teaspoon of salt, a teaspoon of sugar and cornflour, a little pepper and a proper amount of water in a thin layer, and then sprinkle it? Granules can be served on a plate for food.