Operation steps 1: Cut the beef against the grain, and pay attention to the selection of beef tenderloin without reinforcement. Then add some salt, soy sauce, pepper and water starch and mix well.

2. Slice the onion and ginger, and slice the green pepper for later use.

3. Pour the oil into the pan, add the onion and ginger slices and stir-fry until fragrant, then add the marinated beef slices and stir-fry until the beef changes color, then add the green and red pepper segments and stir-fry until the peppers are soft.

4. Finally, add some salt, soy sauce and sesame oil to taste.

Prepare chicken, soy sauce, soy sauce, salt, sugar, pepper, cooking wine, onion, ginger, pepper, star anise, fragrant leaves, cinnamon, honey and other ingredients.

Operation steps 1: clean the internal organs of the whole chicken, put them into a basin, sprinkle half a bowl of flour on the chicken and rub them vigorously. Rinse the chicken repeatedly with clear water, and rinse the flour and impurities together.

2. Dry the chicken, add 3 tablespoons cooking wine, 3 tablespoons light soy sauce, 2 tablespoons light soy sauce, 1 tablespoon salt, 1 tablespoon sugar, 2 tablespoons sweet noodle sauce, 2 tablespoons soy sauce and 1 tablespoon pepper, and mix well.

3. Add seasonings such as onion ginger, star anise, fragrant leaves, cinnamon, etc., and massage for a while, so that the seasoning and juice can be evenly applied to the whole body of the chicken.

4. Finally, put the extra seasonings such as onion and ginger into the belly of the chicken, then put them in a fresh-keeping bag and seal them, and put them in the refrigerator for pickling overnight.

5. After the chicken is marinated, put the onion in the pressure cooker, then pour the marinated chicken and juice into the pot, cover the pot and simmer for 30 minutes. If you use an ordinary rice cooker, the time should be extended to 45~50 minutes, so that the chicken can be soft and rotten. It's time. Take out the chicken and brush it with honey. The color will be brighter.

Prepare scallops, vermicelli, steamed fish sauce, oyster sauce, oil, garlic, millet pepper and coriander.

Operation steps 1: soak the vermicelli in boiling water until soft, and take it out for later use.

2, garlic peeled and chopped into garlic paste. Wash the millet pepper and cut it into pepper rings, then cut the coriander into powder and put it on a plate for later use.

3. Pour more oil into the pot, add half of minced garlic, stir-fry slowly until the color of minced garlic is slightly yellow, add millet pepper rings, turn off the heat, add 2 spoonfuls of steamed fish soy sauce, stir well, then add the other half of minced garlic and mix well. At this time, the garlic sauce is ready.

4. Prepare scallops with open shells, dig scallop meat down with a spoon, put it in a bowl, pour in 1 spoon of steamed fish and soy sauce, grab it evenly, and set aside for a while.

5. Add 1 tbsp oyster sauce to the soaked vermicelli and stir well.

6. Take a little vermicelli, wrap it around two exponential circles, then put it on scallops, with 1 scallop meat in the middle gap, and finally put 1 spoon of gold, silver and garlic juice on each scallop.

7. Finally, put the whole dish into a steamer, cover the lid, boil and steam for 10 minutes, and then steam the scallop meat.

Prepare prawns, peas, garlic, oyster sauce, salt and other ingredients.

Operation steps 1: clean prawns, cut off whiskers and thorns, and pick out shrimp lines.

2. Wash the peas and cut the garlic into sections for later use.

3. Put oil in the pot, add prawns, stir-fry over high fire, stir-fry the smell of shrimp oil, then add minced garlic and stir-fry, then add peas, add a little water, cover the pot and simmer the peas.

4. Finally, pour in oyster sauce, add a little salt and mix well.

Prepare meat stuffing, rape, onion, ginger, garlic, salted duck egg yolk, eggs, salt, soy sauce, sugar, pepper, thirteen spices, starch and steamed bread residue.

Operation steps 1: Prepare about 300g pork stuffing with 7 points lean and 3 points fat, and add eggs 1 to the stuffing. Stir in one direction so that the meat can fully absorb the eggs.

2, add the right amount of chopped green onion, Jiang Mo, pepper, thirteen spices, 2 tablespoons of soy sauce, a little salt, soy sauce, stir in one direction, let the meat stir.

3. Add some steamed bread residue to the meat stuffing, and the meatballs with steamed bread residue will be soft and tender.

4. Put a quarter of the meat stuffing in the palm of your hand, gently flatten it, wrap a salted duck egg yolk in the meat stuffing, and then make it into a ball. There are four of them.

5. Put the big balls wrapped with duck egg yolk into a flat plate, then steam them in a steamer for 15 minutes, and steam the balls. Then put the rape on the bottom of the plate, put the balls on the rape, and put the four balls in order.

6. Pour the right amount of oil into the wok, add chopped green onion and garlic to stir-fry the fragrance, pour the right amount of soy sauce, soy sauce and sugar into the wok, and then add some water starch to thicken.

7. After the soup is thick, pour it on the steamed meatballs.

Prepare bass, onion, ginger, carrot, steamed fish sauce, corn oil and other ingredients.

Operating steps 1: Clean the fish and put a flower knife on the fish for steaming cooked food.

2. Wash the onions, ginger and carrots, and cut them into filaments with a knife for later use. Put shredded onion and shredded ginger on the fish.

3. Put it in a steamer and steam for 15 minutes, so that the taste of onion and ginger can penetrate into the fish. Pick out the steamed shredded onion and ginger, pour out the water from the plate, pour in the steamed fish and soy sauce, and steam for another 5 minutes.

4. Take the steamed fish out of the steamer and put in fresh shredded onion and carrot. Burn some hot oil, the oil temperature is higher, and pour it on the shredded onion quickly, and the onion will burst into flames.

Prepare fresh shrimp, peanuts, shallots, ginger, garlic, dried peppers, prickly ash, cooking wine, soy sauce, white vinegar, sugar, starch and salt.

Operation steps 1: prepare a catty of fresh shrimp, remove the head and shell of the shrimp, and keep the shrimp for later use.

2. Put the shrimp on the chopping board and cut the back of the shrimp with a knife.

3. Add 1 teaspoon of salt and 1 teaspoon of starch to the processed shrimp, and stir evenly by hand.

4. Cut the green onion and green onion into wide sections with a knife, cut the garlic and ginger into pieces for later use, and finally cut some dried pepper sections.

5. Add 1 tbsp cooking wine, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 3 tbsp white vinegar and 3 tbsp sugar into the bowl, and finally add 1 tbsp starch and mix well.

6. Pour the oil into the frying pan and heat it slightly. Add peanuts and stir-fry slowly. After frying, peanuts can be taken out with a filter. Put the fried peanuts on a plate and cool them for later use.

7. Then heat the oil, add the marinated shrimps in turn, and fry until the shrimps turn red completely.

8. Pour oil into a wok, add pepper and pepper to stir-fry until fragrant, then add onion and ginger to stir-fry until fragrant, add the prepared Kung Pao juice, stir-fry until the juice becomes transparent and sticky, then add shrimp balls and peanuts, and stir-fry until the shrimp balls are covered with sauce.

Prepare ingredients such as pork, sweet potato starch, cooking wine, soy sauce, soy sauce, sugar and pepper powder.

Operation steps 1: cut pork into pieces with a thickness of about 2mm, put the cut pieces into a bowl, add 1 tablespoon cooking wine, half a spoonful of soy sauce, 1 tablespoon soy sauce, a small amount of sugar and 1 tablespoon pepper powder, grab them evenly by hand and marinate for a while.

2. Prepare half a bowl of sweet potato starch, add appropriate amount of water to make starch paste, then put the marinated meat slices into the starch paste and evenly wrap it with a layer of starch paste.

3. Heat the oil in the frying pan to 60% oil temperature, put the meat slices into the frying pan in turn, fry them on medium heat until they are solidified, then heat the oil to 70% heat, and fry them until the surface turns golden yellow, and then take them out.

Prepare ingredients: Pleurotus eryngii, carrot, garlic, millet pepper, coriander, Chili powder, pepper powder, spiced powder, soy sauce, oyster sauce, aged vinegar, sugar and oil.

Operation steps 1: Choose Pleurotus eryngii with snow-white color, which should be dry and dry, and cannot be squeezed out.

2. Put Pleurotus eryngii on a steamer, steam for 20 minutes after the water is boiled, and steam until Pleurotus eryngii becomes soft.

3. Cut carrots into shreds, then cut a little pepper rings and chopped parsley, and finally cut garlic into minced garlic for later use.

4. After the Pleurotus eryngii is cool, tear it into slender filaments, then squeeze out the water in the shredded Pleurotus eryngii and put it on a clean plate with shredded carrots on it.

5. Put 2 tablespoons of Chili powder, half a spoonful of pepper powder and a small amount of spiced powder in the bowl, then add chopped garlic and burn some hot oil on it. Add 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sugar and 1 tablespoon aged vinegar and mix well.

6. Pour the adjusted red oil on the Pleurotus eryngii, and finally put some millet pepper rings and coriander powder, and mix well to eat. The red oil will tear the Pleurotus eryngii apart.

Prepare lotus root, onion, ginger, garlic, pepper, green pepper, dried pepper, Pixian bean paste, soy sauce, sugar and spiced powder.

Operation steps 1: wash lotus root, remove both ends, peel and cut into thin slices for later use.

2. Cut garlic, onion, ginger and green pepper for later use.

3. Add water to the pot to boil, and blanch the lotus root slices in boiling water for about two minutes.

4. Brush the oil in the pot, put the lotus root slices into the pot in turn, and fry until the surface color turns yellow. Fry one side, turn it over and fry the other side.

5. Pour an appropriate amount of oil into the wok, simmer until it is slightly hot, add Chili granules, stir-fry until the surface becomes discolored and fragrant, and then add onion, ginger, garlic and green pepper.

6. After all the ingredients are almost fried, pour in Pixian bean paste and stir fry. Finally, pour in the lotus root slices fried before, and stir-fry until the surface of the lotus root slices is evenly covered with red oil. Finally, add 1 tbsp soy sauce, 1 tbsp sugar, and appropriate amount of spiced powder. Continue to stir-fry evenly and plate.

Prepare ingredients: chicken breast, green bamboo shoots, carrots, salt, oyster sauce and Orleans bacon.

Operation steps 1: Remove leaves from green bamboo shoots, wash and cut into filaments. Then wash the carrots and cut them into filaments, and then cut some minced garlic for later use. Then cut the chicken breast into filaments, then put it in a bowl and marinate it with salt, oyster sauce, sugar and starch.

2. Heat the oil in the pot, add the minced garlic and stir fry until the color turns white.

3. Put shredded carrots into shredded chicken and stir-fry until carrots are slightly soft. Add shredded green bamboo shoots and stir fry quickly.

4. After all the stir-fry, add appropriate amount of oyster sauce and salt, stir well and serve.

Prepare minced meat, eggs, mushrooms, carrots, onions, ginger, salt, soy sauce, thirteen spices and pepper.

Operation steps 1: first cut some shredded ginger, then cut some chopped green onion, put them together in a bowl, put two star anises, and then pour some hot water aside for soaking.

2. Dice the mushrooms, then cut the carrot powder, try to cut it into pieces, and then put it into the meat.

3. Find a sieve, pour the soaked onion and Jiang Shui into the meat stuffing, and stir in one direction to make the meat stuffing fully absorb water, and stir vigorously.

4. Add 1 tablespoon salt, appropriate amount of soy sauce, add thirteen spices, and finally add some pepper and mix well. Better add some sesame oil. If you don't like the smell of sesame oil, you can add corn oil.

5. Beat 3 eggs in a bowl and stir for later use. Then add 1 tbsp starch into another bowl and mix it with 2 tbsp water to make starch water. Pour the starch water into the beaten egg liquid and stir well.

6. Heat the pan to a slight heat. Fill one third of the egg liquid with a spoon, slowly pour it into the pot, and then gently spread it into an egg roll with the back of the spoon.

7. When the bottom surface is slightly solidified and the egg liquid on it is not solidified, put a spoonful of meat stuffing.

8. Pick up one end with chopsticks, fold it in half with the other end, and then gently press the edge to let the egg liquid inside solidify, so that the seal is sealed.

9. After the egg dumplings are wrapped, put them in a plate, put the plate in a pot, cover and steam for about 15 minutes, and steam the meat stuffing.