Food: 300 grams of veal tendon meat, 100 grams of two thorns pepper, 20 grams of cooked sesame seeds, onion and ginger, millet chili circles, salt, chicken essence, rice wine, sesame oil Method: 1, will be cleaned veal tendon meat, pot with onion and ginger, salt and rice wine, cooked and fished out and cooled, cut into slices; 2, take two thorns chili pepper cut circles, half of the pepper circles to add a small amount of cooking oil hanging in a pot to stir-fry out of the fragrance; 3, take the original soup to cook in a bowl, put salt, chicken essence and sesame oil, blended into salty and fresh flavor, and more than restaurant-bought. Take the original soup of boiled beef in a bowl, put salt, chicken essence and sesame oil, blended into savory sauce; 4, put the tender beef into the gazpacho ladle, add the sauce water mix, then pour into the fried flavor of green pepper rings, raw green pepper rings and a small amount of millet chili pepper ring, sprinkled into the cooked sesame seeds, mix, set the plate both into the.

Food: a large piece of 400 grams, 15 grams of water tempeh, 5 grams of garlic, 5 grams of ginger, 1 tablespoon of rice wine, 1/2 teaspoon of salt, 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1 tablespoon of oil, 1/2 teaspoon of white pepper, water starch 1/2 tablespoon of water starch, 1 tablespoon of cooking oil. Method: 1. chop a small piece of pork ribs, wash until no blood, soak in warm water for 15 minutes, fish up and drain. 2. dried black beans chopped, chopped green onions and ginger into a bowl, plus cooking wine, salt, soy sauce, soy sauce, oil, sugar and white pepper to make a water black bean sauce evenly mixed. 3. stir-fried water black bean sauce poured into the pork ribs, tossed, dripping 1 tablespoon vegetable oil tossed 4. add water starch tossed into a pot of hot water. Go red steam for 15 minutes until pork ribs are soft and can be.

Food: phoenix claws, chili sauce, ginger foam, dried chili peppers, soy sauce king Method: 1, phoenix claws cleaning, cut off the "fingernails", put into a pot of cool water in the open, rinse white foam. 2, the pan heat a small amount of oil, put a teaspoon of chili sauce, some ginger foam. Pour into the phoenix claw stir-fry, put a handful of dried chili peppers. 3, stir-fry into the phoenix claw coloring, add a little soy sauce, more sugar, put the water is not more than the phoenix claw, go to the red boil open. 4, slow simmering cooked, out of the pan, juice, plate.

chicken Jane, ginger foam, red chopped chili, long chili, rice wine, oil, green onions, garlic, mace, king of dark soy sauce, salt, sesame oil. Method: 1. will be cleaned and cut into slices of chicken Jane, plus ginger foam, red chopped chili, rice wine marinade for 20 minutes. 2. will be cleaned and deseeded long chili pepper and cut into strips, onion and garlic cut into slices. 3. cool pot of oil hot, oil burning, successively put into the pepper, ginger, green onion, garlic stir-fried. 4. put marinated chicken Jane slices to go red sautéed until snapped, add chili pepper block sautéed, put a little soy sauce king, sautéed to the chili pepper snapped, plus a little salt (due to the chopped chili pepper itself is more salty, add salt when you add salt) Chili itself is more salty, add salt when you taste plus oh) and finally dripping a small amount of sesame oil can be out of the pan on the plate.