Food: chicken (2) about 250 grams; leek moss rod 150 grams; two thorns 5; millet pepper 8; soy sauce, vinegar, white pepper each appropriate; water starch, salt, chicken essence powder oil chili each appropriate; garlic 3. Practical activities: 1, chicken thighs to the bone, cleaning, cut hard grains with black pepper, rice wine, salt, water starch and appropriate amount of water to carry out the wash! 2, green garlic away from the leaves to clean, cut small particles! 3, two thorns and millet peppers are each cleaned and cut circles reserved! 4, garlic peeled the same cut! 5, sit in a pot with warmth, add the appropriate amount of cooking oil, pour in the chicken, quickly dispersed and perfected, and manipulate the vegetable fats and oils! 6, the pot to leave a small amount of oil, crispy fried incense, and then pour into the leek moss and peppers fried, put into the chicken breast stir fry, soy sauce, vinegar, salt, white pepper, oil chili chicken breast seasoning, off the heat!

Food: 150g of classic pork; Golden mushroom 100g; pepper powder 1/2 teaspoon; five spice powder 1 teaspoon; chili powder 1/2 teaspoon; barbecue dipping sauce 1 teaspoon; soy sauce 1/2 teaspoon; rice wine 2 teaspoons. Method: 1, cut pork into thin slices, add barbecue dipping sauce, oil, soy sauce, marinate for about 30min; 2, enoki mushrooms cleaned, cut off the root, and then cut into 2 sections; 3, marinated pork spread on a clean stone plate, put enoki mushrooms neatly; 4, sprinkle pepper, five spice powder and chili powder on the surface, folded up, stabilized with a bamboo skewer; 5, barbecue racks laying greaseproof paper or tinfoil, rolled up a bit of the 6, barbecue rack paved with greaseproof paper or tinfoil, will be rolled a little bit of golden needle mushroom rolls neatly yard on the grill wall.

Food: cuttlefish, scallions, ginger, pepper, red and green bell peppers, hot sauce, soy sauce, sugar, salt. Method: 1. cuttlefish boy in addition to internal organs cleaning; small onions and small pepper cut strips, ginger slices reserved; 2. cuttlefish into the hot water blanch and then fished up to drain the water, nicked water to add pepper grains and a little rice wine to deodorize; 3. pot of oil, under the ginger and small pepper segments stir-frying for bursting incense; 4. poured into the cuttlefish boy to go red stir-frying, add the chili sauce to stir-fry well; 5. add soy sauce, white sugar, cooking salt seasoning Stir fry well; 6. Stir fry again for 2min, put in the winter Ru stir fry well can be out of the pot.