Spicy twice-cooked pig's trotters

Food: cooked pig's trotters, green peppers, spicy millet, light soy sauce, bean paste, onions, ginger, garlic, rice wine Method 1. Purify water pig's trotters Tear one into small pieces, slice green pepper and millet, heat oil in a pot, sauté shallots, ginger and garlic. 2. Add the bean paste, stir-fry into chili oil over low heat, add the pig's feet, stir-fry for a while, add light soy sauce, rice wine, stir-fry twice, add the chili pepper, stir-fry until raw, add a little salt, stir well. It's delicious and satisfying, it satisfies your cravings and looks good, and it's great for hosting Hakka banquets. Cashew Chicken

Ingredients: chicken breast, cashew nuts, cucumber dices, carrot dices, green onions, ginger foam, rice wine, light soy sauce, salt, peppercorns, star anise, dried red chili peppers, monosodium glutamate, sesame oil , appropriate amount of corn starch; Method 1. Clean and drain the chicken breast; cut into small cubes; add rice wine and water starch to the diced chicken and marinate for 5 minutes; 2. Prepare cashew nuts, diced cucumbers, and diced carrots; prepare seasonings ; Mix tapioca starch with appropriate amount of water and set aside; 3. Put cashew kernels in cold oil immediately, fry over low heat until fragrant, remove and set aside; add peppercorns and star anise and fry until fragrant, take them out; 4. After frying Add dry red chili pepper, ginger and garlic to the sesame pepper oil and sauté until fragrant; pour in the marinated diced chicken, quickly fry until it loses color, pour in a little light soy sauce and stir-fry evenly; 5. Pour in the diced cucumber and carrot and stir-fry After a while, add salt and seasoning; finally pour in fried cashew nuts, MSG, a small amount of sesame oil, pour in wet starch to thicken the pot. Spicy griddle cuttlefish

Main ingredients: 750g of fresh cuttlefish. Seasoning: 20g ginger slices, 10g wild pepper, 10g dongru, 20g garlic, 40g bright red chili. Seasoning: dry 80 grams of pot sauce, 50 grams of cooking oil, 5 grams of edible salt, 500 grams of white soup, 5 grams of MSG. Method: 1. Wash the cuttlefish larvae, filter them with boiling water over 80 degrees Celsius, drain and set aside; 2. Pour cooking oil into the pot , ginger slices, dry pot sauce, stir-fry until fragrant; 3. Put the cuttlefish in the pot, add white soup, add salt, MSG, and stir-fry until the sugar color turns white.