1. Steamed chicken wings with chopped peppers

1, cut chicken wings and wash them in half, blanch them in cold water, add ginger slices, onions and cooking wine to remove the fishy smell, and blanch them and take them out.

2. Add two spoonfuls of chopped pepper to minced onion and garlic in Jiang Mo, pour hot oil to stimulate fragrance, add one spoonful of white sugar, soy sauce, oyster sauce and salt, stir well, stir chicken wings and ingredients evenly, put Flammulina velutipes on the bottom of the plate, spread chicken wings, pour sauce on it, and steam with water for 20 minutes.

2. Braised crispy tofu

1, 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of sugar and 1 tablespoon of starch, and mix well.

2. Cut the tofu into pieces, wrap it with starch, fry it in oil until both sides are golden, and then take it out. Leave the oil in the pan, saute the minced garlic, pour in the sauce and cook until it bubbles. Stir the fried tofu evenly, sprinkle some sesame seeds and chopped green onion evenly, and collect the juice to eat.

3. Crispy pork belly

1, diced pork belly, add minced onion and ginger, a spoonful of soy sauce, a spoonful of cooking wine, half a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of cumin powder, a spoonful of black pepper, a spoonful of Chili powder, a little chicken essence, salt, a spoonful of white sesame seeds, mix well, and add an egg, a spoonful of starch and a spoonful of cooking oil.

2. Fry in a hot pot until it is slightly yellow, take it out, then fry until it is golden and crisp, and take it out of the pot.

Step 4 fire the squid

1, ingredients: 250g squid.

2. Bring the water to a boil, pour in squid, blanch for one minute, remove and wash, stir-fry dried Chili, onion, ginger and garlic in oil, pour in squid and stir-fry for two minutes, add a spoonful of soy sauce, add a spoonful of oyster sauce, and stir-fry green pepper and onion for a while.