500g potato, 80g pork belly, half onion, green garlic 1, coriander 1, 4 dried peppers, shallots 1, ginger 10g, 2 garlic cloves, hot pot bottom material 15g and cooking wine/kloc.

Wash potatoes, peel them, cut them into round slices with a thickness of about 4 mm, slice pork belly, shred onions, cut green garlic and coriander into small pieces, cut dried peppers into small pieces, cut green onions into small pieces, and slice ginger and garlic;

Heat an appropriate amount of oil in the pot, put it in potato chips and fry until both sides are golden and crisp, take out and drain the oil;

Leave the bottom oil in the pot, add pork belly slices and stir-fry to get oil, add onion, ginger and garlic to saute until fragrant, and add hot pot bottom material and stir-fry red oil;

Add onion and coriander, stir-fry until raw, then add fried potato chips, pour in soy sauce and cooking wine, stir-fry evenly, and finally add green garlic, stir-fry a few times, and take out the pan.

2, cold hand-pulled chicken

Ingredients: chicken breast150g, shredded onion 20g, onion 20g, hot pot 50g.

Put a proper amount of water in the pot, add chicken breast and onion and cook. Stick the chicken breast in with chopsticks.

After the cooked chicken breast is cooled, it is shredded by hand.

Pour the hot pot bottom material (special for spicy seasoning) on the shredded chicken, and then sprinkle with shredded onion.

3. Spicy chicken wings

Ingredients: 300g of chicken wings, 50g of green peppers, 30g of red peppers, 20g of dried peppers10g, 20g of garlic, 25g of cooking oil, and 1/2 packets of chafing dish bottom material.

Chop chicken wings from the middle and divide them into two sections, and add water to cook them; Mash garlic for later use, wash green pepper and cut into sections.

Heat the wok, add cooking oil, add garlic and stir-fry until fragrant, then add chicken wings and stir-fry until it changes color.

Add hot pot bottom material and stir well, then add green pepper, red pepper and dried pepper and stir well.