First, stir-fried chicken breast with Chili:

1, chicken breast with a little salt, a spoonful of soy sauce, a spoonful of starch and a little black pepper, marinate for 10 minute;

2. Pour the chicken breast into hot oil, stir-fry until golden brown, and add onion, ginger and garlic to stir-fry;

3. Add Chili and stir fry, add a spoonful of soy sauce, half a spoonful of soy sauce, and stir fry with a spoonful of oyster sauce.

Second, braised pork and cabbage vermicelli:

1, two spoonfuls of soy sauce, one spoonful of vinegar, one spoonful of oyster sauce, half a spoonful of soy sauce, half a spoonful of sugar, a little salt, chicken essence, thirteen spices and half a bowl of clear water;

2. Add a little oil to the pot and stir-fry the grease;

3. Add onion, ginger and garlic to stir fry until fragrant, add cabbage to stir fry until soft, and add vermicelli;

4. Pour in the sauce and cook for 5 minutes.

Third, onion-flavored crispy meat:

1, cut the tenderloin into strips, blanch the onion with boiling water and chop it into chopped green onion;

2. Add Jiang Mo and chopped green onion, appropriate amount of salt, pepper and pepper powder, grab an egg, appropriate amount of water, grab a packet of crispy meat powder and mix well;

3, the temperature is 70% hot, fried until golden, and then fried, more brittle.

Fourth, braised chicken:

1, cut the chicken leg into pieces, blanch the onion and ginger in cold water, and take out the wine for 5 minutes;

2. Add rock sugar to the oil, cook the sugar color, pour the chicken legs and stir fry evenly;

3, a spoonful of soy sauce, a spoonful of cooking wine, a spoonful of soy sauce into the onion ginger dried pepper;

4. Add potato pieces, pour in water, and simmer for 20 minutes without ingredients;

5. Finally, add green pepper, a little salt, and collect the juice from the pot.

Five, line pepper pork belly:

1. Stir-fry pork with low heat, add minced garlic and stir-fry pepper;

2. Add a spoonful of soy sauce, half a spoonful of soy sauce, a spoonful of oyster sauce and a little salt, and stir the sugar evenly.

Six, griddle fat sausage:

1, add onion and ginger into the fat sausage, take out the cooking wine and blanch it for 5 minutes, then pour the oil into the fat sausage and stir-fry to get the oil;

2. Add onion, ginger and garlic and stir-fry until fragrant, and add a spoonful of bean paste to stir-fry red oil;

3, add a spoonful of soy sauce, a spoonful of oyster sauce, a little sugar, chicken essence, pour in green pepper and stir fry for a while.

Seven, sauerkraut ribs:

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2. Add boiled water without ribs, add onion ginger, star anise cinnamon and fragrant leaves, add two spoonfuls of soy sauce and one spoonful of oyster sauce, and stir well;

3. Cover the lid and turn on the induction cooker for 40 minutes;

4. Add onion, ginger and garlic into the oil, stir-fry the dried peppers, and pour in sauerkraut to stir-fry the fragrance;

5. Pour sauerkraut into the sparerib pot and cook for 20 minutes to collect juice.

Eight, hot pot chicken:

1, pour the chicken pieces into the oil and stir-fry until the color changes, and stir-fry the shallots, ginger and garlic in the oil;

2. Add a piece of hot pot bottom material, stir-fry red oil, add chicken pieces and stir-fry tomatoes;

3. Add two spoonfuls of soy sauce and one spoonful of soy sauce, add one spoonful of oyster sauce, stir well, and add water to boil 15 minutes;

4. Add hot pot balls and cook for another 5 minutes. Add vegetables and cook.

Nine, fried squid:

1, add cooking wine, onion and ginger to squid water for one minute;

2. Add minced garlic Jiang Mo, millet spicy, pepper fragrant, and stir-fry with half a spoonful of bean paste and red oil;

3, add squid and stir fry for a while, add a spoonful of oyster sauce, a spoonful of soy sauce, and half a spoonful of soy sauce;

Add onion and green pepper and stir-fry until raw. Add a little pepper to taste and serve.