1. Chicken Breast

Highly recommended method: Chop the braised chicken with mushrooms into small pieces and put it in a basin, soak in the bleeding water; cut the ginger slices into thin slices and cut into large pieces. Cut a green scallion into segments and use them on the black pepper chicken pieces. Add 2 star anise, 2 grams of dried chili peppers, 2 grams of peppercorns, 5 grams of rice wine, and 2 grams of edible salt and stir. Cut one slice of ginger into thin slices; cut one white green onion into a large section; cut off three garlic heads and put them into a basin together; 10 grams of green pepper and 5 grams of red pepper, cut into rings; make a cross between seven or eight oyster mushrooms. Flower knife. Add oil to the pot, add onions and garlic and stir-fry, add 2 star anise, 2 grams of green peppercorns, and 1 gram of galangal, stir-fry until fragrant, add black pepper chicken pieces and stir-fry evenly, add 2 grams of dark soy sauce, raw ginger Stir-fry 3 grams of soy sauce for 1 minute, then add 8 grams of rice wine, 5 grams of spicy fresh dew, 3 grams of light soy sauce, 3 grams of chicken essence, 2 grams of white pepper, and 8 grams of rock sugar, stir-fry to melt the condiments. Then add the cold water that has not soaked the black pepper chicken pieces, cover the lid and simmer for 8 minutes, then add the oyster mushrooms and stir, then cover the lid and simmer again over medium heat for about 5 minutes, until the sauce becomes red and the sauce is thick. When it thickens, add the chili rings and stir-fry evenly. Remove from the pan and place on a plate. Sprinkle cooked sesame seeds and chives on top. 2. Broccoli

Recommended method: Prepare a handful of broccoli for egg spinach rolls, wash them and drain them and set aside; beat 2 eggs into a bowl and beat them well, then add a little corn starch and mix well; Flatten three heads of garlic and break into crumbs. Boil water in a pot, add salt and cooking oil. After boiling, be sure to boil the water for more than 30 seconds before picking it up. After picking up the broccoli, rinse it with cold boiled water. Heat oil in a pot, pour the eggs into the pot, rotate the pot to distribute the eggs on the bottom of the pot, fry the eggs over low heat until they solidify, pour in cooking oil from the edge of the pot, shake the pot to cook the eggs Remove the eggs from the bottom pan, then flip to the other side and fry again. After frying, spread on the cutting board, place the broccoli on the egg skin and roll it into a roll, cut the corners into thicker water chestnut rolls and then put them on the plate. Prepare the dipping sauce: Pour the minced garlic into a small dish, then add salt, a small amount of chicken essence, rice vinegar, light soy sauce, and chili oil, mix well and place in the middle. 3. Fish

Recommended method: After the steamed fish and bass are slaughtered, cut off the head of the pepper fish, cut the fish open to highlight the backbone, and then cut along the back every 1cm, and cut Form the fried fish into pieces, then add salt, pepper and rice wine, stir and marinate for 5 minutes. After marinating, place on the plate and set aside. After the water in the pot boils, put the seabass in it, sprinkle winter squash and ginger slices on top to remove the fishy smell, calculate the time after shortness of breath, and steam over high heat for 7 minutes. After 3.7 minutes, take out the seabass, remove the ginger and garlic, throw away the juice on the bottom of the basin, then pour in seafood soy sauce, sprinkle with green and red pepper shreds and coriander, and then pour more than 200 degrees of boiling oil to stimulate the aroma, and finally decorate. Add the spicy millet rings and it's delicious. 4. Shrimp

Recommended method: Mix lettuce with shrimp. Prepare a celery knife and cut it into sections; prepare an appropriate amount of shrimp, cut the back of the shrimp, remove the shrimp lines inside, and clean them; Put the sliced ??onions and scallions together and use them for frying the scallions in oil later. Add an appropriate amount of edible salt, chicken powder, and rice wine to the basin, mix well, then pour in a little corn starch to enhance the smooth and tender taste, and set aside to marinate for 5 minutes to reduce the taste of the fresh shrimps. Boil water in a pot, add a small amount of edible salt and cooking oil, pour in the lettuce segments and blanch them quickly, about 20 seconds. When the lettuce turns green, pick it up and quickly rinse it twice with cold water to maintain a crisp texture. Boil the water again and cook the shrimps. When the shrimps are tender, blanch them slightly until they lose color and set their shape. Pick them up and wash them with warm water, so that the texture of the meat will be firmer and more tender.

Burn some more oil in the pot. Add the onions and green onions in the cold oil. It is easier to fry the green onions with cold oil into the pot until they become fragrant. Turn on the fire and fry slowly. After the onions are fragrant, pour in a little high-strength wine. In order to fully release the aroma of the onions, fry until the golden material turns slightly yellow. Pour out the fried onions, pick out the green onions and Beijing onions, and set them aside to cool slightly. Put the lettuce into a basin, add a little salt, chicken powder, and sugar to freshen it up, stir well, then add two tablespoons of shallots, stir again, and serve. This aromatic and nutritious lettuce with shallots mixed with shrimps That's it.