Raw materials of shredded chicken and black fungus: chicken breast 200g, black fungus 80g, black fungus 20g, garlic paste, ginger foam and mushrooms. Egg white, dried starch, soy sauce, salt, white pepper and sesame oil. Exercise 1. Soak the auricularia auricula with water one hour in advance, and the cooked auricularia auricula will emit transparent color; Then add a little wheat flour, wash the fine sand by hand and wash it with clear water several times. 2. Wash the chicken breast, cut into thin slices and cut into pieces; Add an egg white and proper amount of dry starch, mix well and marinate for 15 minutes. 3. Clean the fungus and prepare some garlic, ginger foam and green onions; 4. Put water in the pot for 5 minutes, put boiling water in the fungus for 5 minutes, then pick it up and let it pass through cold water; Auricularia don't have to be cooked first, but I usually cook first to avoid explosion when frying.

5. Soak the auricularia auricula 3min water for 3 minutes, take it out and drain it; 6. Drain the fungus, cut it into filaments and put it in a bowl; 7. Put cold oil in the hot pot, leaving a little more oil. Put it in the marinated shredded chicken and slide it open. Stir-fry until it fades, and serve out; This process should not take more than 5 minutes, otherwise the meat will age. 8. Add a little oil to the pot, add ginger foam and saute garlic; Add shredded auricularia auricula and shredded auricularia auricula into the wok twice, then pour shredded chicken and stir fry together. 9. Add salt, soy sauce and white pepper to taste and color. If you can eat Chili, adding a little Chili will be very appetizing. 10. finally, put it in winter shavings, pour some sesame oil, stir fry for a few times and you can go out of the pot.

Cumin brittle bone raw materials: brittle bone, spiced powder, white pepper, salt, oil and onion. Practice: 1. Cut the crisp bones into 7-8 cm pieces, put them in a bowl and mix in the seasoning. 2. Put the fragile bones on the cake mold with tin foil pad. 3. Brush with oil, bake for about 30 minutes, turn it over in the middle, and remove the onion from the plate.

The production process of fried diced chicken with broad bean petals and bamboo shoots: 1, chicken 200g, boneless, cut into biscuits with the thickness of 1cm, put into a pot, then add 3g of soy sauce, 2g of water starch, 2g of oil consumption and salt, 20g of monosodium glutamate, stir-fry and marinate for 10min, then put into 50% hot oil, smooth and smooth. 2, bamboo shoots100g peeled off the shell, cut off the roots, washed, blanched in a clear water pot to remove bitter taste, fished out too cold, drained, and changed to Fu Xiao, thickness 1 cm. 3. Blanch the diced bamboo shoots, 200g fresh broad bean petals and 5g diced pepper15g in a pot, and drain them for later use. 4. Heat the oil in the pan to 40% heat, add 5g of onion, 3g of ginger foam and 3g of mashed garlic, stir-fry until fragrant, add mushrooms, beef, broad bean petals, diced bamboo shoots and diced peppers that have slipped through the oil, add 3g of salt, 3g of monosodium glutamate and 2g of sugar, stir-fry until hot, and pour in water starch to thicken, and serve.