First, the small crispy meat:

1. Slice chicken breast, add a spoonful of soy sauce, a spoonful of cooking wine, a proper amount of pepper, a proper amount of salt and pepper, and marinate for 15 minutes;

2. Put100g flour into a bowl, beat in two eggs and mix well;

3. The chicken breast is wrapped in batter, and when the oil temperature is seven, it is fried in a pan until it is slightly yellow;

4. Stir-fry when the oil temperature rises and sprinkle with pepper.

Second, garlic chicken fillet:

1. Slice chicken breast, add minced garlic, appropriate amount of black pepper, a little salt, a spoonful of fuel consumption and a spoonful of starch;

2. Grab and marinate for 20 minutes;

3. When the oil temperature reaches 70%, put it in a pot and fry until golden brown, then take it out. When the temperature rises, fry it in the pot and you can get out of the pot.

Third, stir-fried chicken breast:

1. Slice chicken breast, marinate with baking soda 10 minute, wash, one spoon of cooking wine, one spoon of oyster sauce, one spoon of Orlean gravy, one spoon of sugar, a little black pepper spiced powder and one spoon of starch;

2. Fry at 70% oil temperature until golden brown, remove and sprinkle with favorite ingredients.

Four, beef fried potatoes:

1. Prepare ingredients, add a spoonful of cooking wine, a spoonful of light soy sauce, half a spoonful of pepper, a spoonful of cooking oil and a spoonful of starch, and marinate evenly for 10 minute;

2. Add salt to the potatoes and fry them in the pot. Stir-fry beef, pour in potatoes, sprinkle with chopped black pepper, and then sprinkle with a spoonful of oyster sauce and chopped coriander;

3. Stir fry a few times and put it in the pot.

Five, pepper pepper chicken:

1. Boneless chicken leg, cut into pieces, add one spoonful of soy sauce, half a spoonful of cooking wine, half a spoonful of oyster sauce, one spoonful of starch and a little black pepper, stir well, and marinate to taste;

2. Ginger, garlic, green pepper, ginger and garlic with less oil;

3. Stir-fry the chicken legs, pour in the green peppers, and add a spoonful of soy sauce, half a spoonful of salt and a little pepper powder to stir fry;

4. Sprinkle sesame seeds in the pot.

Six, sweet and sour chicken:

1. Cut the chicken breast into large pieces, add a spoonful of salt, soy sauce, cooking wine, pepper, starch and an egg, and marinate for 20 minutes;

2. Three spoonfuls of tomato sauce, one spoonful of starch, one spoonful of white vinegar, one spoonful of white sugar, and half a bowl of water, and stir evenly for later use;

3. Fry the cooked chicken breast until golden on both sides, boil the sauce, pour in the chicken breast, sprinkle with sesame seeds, and take out the pot.

Seven, fragrant fried tofu:

1. Cut the tofu into thick slices, coat it with corn starch, then coat it with egg liquid, and fry it in the oil pan until both sides are golden;

2. Hot oil of chopped green onion, minced garlic, sesame and pepper;

3. Stir a spoonful of soy sauce, a spoonful of mature vinegar, a spoonful of sugar and a little salt evenly;

4. Pour the prepared sauce on the tofu and stir well.

Eight, cold clam:

1. Put Chili noodles, cooked sesame seeds, minced garlic and millet into a bowl, pour 2 tablespoons of hot oil and stir-fry until fragrant, then add 2 tablespoons of soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of oyster sauce and half a bowl of clear water and stir evenly for later use;

2. Soak the oil clam in salt water to spit sand, rinse it, blanch it in boiling water until the opening is fished out and cleaned, and then fish out the empty shell on the other side.

Nine, fried flowers:

1.2 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of soy sauce, half a tbsp of sugar, 1 tbsp of starch, and a proper amount of scalded nail polish water, and stir them evenly for later use;

2. Soak the flower nail in oil and salt for 30 minutes, boil it in cold water with Keke wine, and precipitate water for later use;

3. Stir-fry less oil, onion, garlic, millet and onion;

4. Add 1 small bean paste and stir-fry red oil, pour in the flower nail and sauce and stir well;

5. Collect juice over high fire and sprinkle with chopped green onion.