Stewed chicken with scallion oil: boneless and diced chicken legs, one spoonful of cooking wine, one spoonful of oyster sauce, one spoonful of soy sauce, half a spoonful of soy sauce and half a spoonful of pepper. Pick it up and marinate it for 20 minutes. Stir-fry onion and ginger until golden brown. Take it out, add the chicken legs and stir-fry until it changes color. Add a spoonful of sugar, sprinkle with chopped green onion and stir fry. It's delicious! Please enjoy yourself.

Beef with pineapple and black pepper: Dice beef (the seasoning is marinated in the copy), pick it up and marinate it for 20 minutes, soak the diced pineapple in salt for 5 minutes, fry the beef in oil until it changes color, add pineapple and stir fry for a while, and take out the pot! Sweet wow!

Spicy fish fillets: prepare the marinated fish fillets (see the copy), fry them in oil until golden and crisp, take out the fish fillets for later use, stir-fry dried peppers, minced garlic and pepper until fragrant, add a spoonful of soy sauce, add a little salt and sugar, stir-fry and add onions.

Salt and pepper shrimp: shell the shrimp, remove the shrimp line, add onion and garlic, 1 tbsp oyster sauce, 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp black pepper and 1 tbsp salt, stir evenly and marinate for 30 minutes, 3 tbsp starch and salt. Evenly wrap it into a paste, fry the shrimp in hot oil until it is slightly yellow, take it out, fry it until it is golden and crisp, sprinkle with a little salt and pepper, and serve.

Orleans chicken wings: Use a meat cleaver to chicken wings, add onion slices, ginger slices, 1 tbsp soy sauce, 1 tbsp cooking wine and 1 tbsp Orleans powder, grab them evenly, marinate them for 30 minutes, fry them in hot oil until both sides are golden and crisp, and take them out.

Cumin ham slices: sliced ham sausage, 65,438+0 spoonfuls of Chili powder and white sesame seeds, half spoonfuls of cumin powder and cumin each. Deep-fry ham slices in hot oil until slightly yellow (low heat), then pour in ingredients and stir well.

Stir-fried quail eggs: prepare the ingredients, stir-fry the meat in oil at the bottom of the pot to change color, add 1 tablespoon of soy sauce, stir-fry quail eggs until the skin is slightly burnt, add onion and garlic, add green pepper, then pour quail eggs, add 1 tablespoon of soy sauce, half a spoonful of soy sauce, a little salt and sugar, stir-fry evenly with low fire, and take out of the pot.

Sweet and sour potatoes: 3 tablespoons of tomato sauce, 3 tablespoons of vinegar 1 tablespoon of sugar 1 tablespoon of water, stir well, dice potatoes, soak in water, wash them with proper amount of salt and a little vinegar, remove and drain, 2 tablespoons of starch, evenly coat them with starch, fry them in an oil pan until golden brown, take them out, pour in mixed juice, and cook them until they are sticky and bubbling.

Shredded pork of Pleurotus eryngii: Shredded pork, 1 teaspoon black pepper, half teaspoon salt, 1 teaspoon soy sauce, 1 teaspoon cooking oil, and grab well. Shred Pleurotus eryngii, boil water, add Pleurotus eryngii, cook for two minutes, stir-fry shredded pork in hot oil until it changes color, add ginger and garlic, stir-fry chili until fragrant, add Pleurotus eryngii, add 1 tablespoon of soy sauce, half a spoonful of soy sauce, 1 tablespoon of oyster sauce, and stir-fry evenly over high fire to serve.