Chop chili taro

Method: 1. Wash the surface of the potato, put it into the pot with the skin and cook; 2. Wait for the steamed potato to cool, peel off the skin, and cut into rolls Knife pieces; 3. Heat a small amount of oil in a vegetable pot, add chili sauce and stir-fry until fragrant, add the potatoes and stir-fry together; 4. Add light soy sauce and water to simmer and heat to taste; 5. Sprinkle a small amount after placing on the plate for decoration Garnish with chopped celery. Spicy red wine chicken wings

Food: 400g chicken wings, appropriate amount of light soy sauce, appropriate amount of barbecue ingredients, appropriate amount of red wine, appropriate amount of black pepper, appropriate amount of allspice. Method: 1. Prepare chicken wings, condiments, light soy sauce Pour into chicken wings and toss. 2. Put five-spice powder, barbecue powder and black pepper into a bowl, add red wine and mix well. 3. Pour the fried marinade into a bowl, fully knead the chicken wings, put them into a film bag, and marinate in the refrigerator for 24 hours for flavor. 4. Place the marinated chicken wings into a microwave-heated baking pan. 5. Put the baking tray into the microwave oven for heating; adjust to the microwave heating setting, bake for 5 minutes, remove and turn over; bake for another 5 minutes, brush with a layer of seasonings, and bake for another 5 minutes until cooked. Fried pig snout in oil

Instructions: 1. Braised pig snout. Prepare chili peppers, hot peppers, ginger and garlic in advance. 2. Cut the pig nose into shreds, cut the green and red peppers into shreds, and cut the onion and ginger into shreds. Set aside. 3. Heat oil in a pan, add peppercorns, ginger slices, and dried peppers and sauté until fragrant. 4. Pour in the pig nose and stir-fry. Then add green and red pepper shreds and stir-fry quickly. 5. Sprinkle some salt, add soy sauce, green onions and pepper and stir-fry evenly. Lamb tendons with tomato sauce and Poria cocos

Food: Lamb tendons, tomatoes, salt, light soy sauce, dark soy sauce, rice wine, Amomum villosum, Poria cocos, ginger slices Method: 1. Cut the mutton tendons into strips and soak them to remove the blood Wash the tomatoes and slice them into slices. Use a breaker to blend the tomatoes into fine tomato juice. 2. Pour the cold water of the mutton tendons into the pot and take them out. Pour warm oil into the pot and add ginger slices to sauté until fragrant. Then pour the mutton tendons into the pot and stir-fry until fragrant. Add rice wine. 3. Add light soy sauce and old soy sauce and stir-fry evenly, then add tomato juice, add poria cocos and amomum villosum. 4. Pour all the food into the electric cooker and select legumes and beef tendons for 30 minutes. 5. Wait until the exhaust pipe is turned on, then simmer for a few minutes without pressure and fry the sugar color before taking it out of the pot.