1, salted crispy chicken. Ingredients: chicken breast 500g, salt, soy sauce, cooking wine, sesame oil, oyster sauce, minced garlic, basil, thirteen spices powder, edible oil and sweet potato powder. Practice: pick leaves from the nine-story tower and soak them in edible oil for later use. Cut the chicken breast into pieces, and pour the salt, soy sauce, oyster sauce, soy sauce, sesame oil, minced garlic and cooking wine into the chicken pieces and stir well. Marinate for an hour. Wrap the chicken pieces with sweet potato powder, compact them by hand and spread them evenly in the pot. Put the former nine-story tower on it. Book an air fryer, fry at 180℃ for eight minutes, then turn the chicken pieces over and close the pan for three minutes.

2. Roast the whole chicken. Ingredients: a whole chicken, appropriate amount of potatoes, half of red sweet pepper, soy sauce, oyster sauce, cooking wine 15g, pepper, fragrant leaves, star anise, fresh ginger, honey, sugar 15g, salt 3g and black pepper 3g. Practice: Clean the whole chicken from the inside out, remove internal organs and miscellaneous hairs, and then marinate it with soy sauce, oyster sauce, cooking wine, pepper, fragrant leaves, star anise, fresh ginger, sugar, salt and black pepper for 8 hours. Cut the potatoes and sweet peppers, mix the remaining juice of the pickled chicken and stuff it into the chicken's stomach. Put the whole chicken into the frying basket of an air frying pan and bake at 200℃ for 20 minutes. After 20 minutes, pull out the frying basket, turn the chicken over, brush a layer of honey and put it back in the air frying pan, and bake at 180℃ 15 minutes.

3. Grilled pomfret. Ingredients: 500g silver pomfret, 5g teaspoon of salt, half root of chives, 3-4 slices of ginger, 5g lemon juice, barbecue powder10g, a little chopped green onion, 5g cooking wine, and soy sauce10g. Practice: Wash the fresh pomfret, remove intestines and gills, and bake the pomfret on both sides to facilitate pickling. Put the fish in a large bowl, add the onion and garlic slices to remove the fishy smell, pour the cooking wine, add a spoonful of soy sauce and a little salt and mix well. Finally, add a little lemon juice and mix well, marinate for more than an hour to taste. Put the pickled pomfret into the frying basket, and spread the freshly pickled onion and garlic slices on the fish. Sprinkle a little barbecue powder seasoning on the surface Preheat the wok 180℃ and take it out after running 12 minutes.