250g of chicken leg meat, 50g of persimmon pepper, 2g of dried pepper, 2g of salt, 3g of soy sauce, 4g of vinegar, 2g of monosodium glutamate, 3g of seasoning, 0g of starch10g, 20g of egg white, 80g of clear oil and a little sesame oil.

1. The chicken leg is deboned with a flower knife, then diced, and starched with egg white liquid and starch. Dice persimmon pepper. Heat the oil in the pan, put the diced chicken in, and take out the oil control.

2. Leave the bottom oil in the pot, stir-fry the dried peppers, stir-fry the diced chicken and seasoning, and take out the water starch, clear oil and sesame oil.

Sweet and Sour Spare Ribs

Nutrition, dietotherapy, practice, taboo

500g pork chop, 50g flour, 60g Shaoxing wine, 50g soy sauce, 90g sugar, 80g vinegar, onion, corn flour and sesame oil.

① Chop pork chop into small pieces of about 1 inch, mix well with 20g Shaoxing wine and salt, and then mix well with proper amount of raw flour, flour and water.

② Mix soy sauce, sugar, vinegar and

35 grams of Shaoxing wine, add water to raw powder water to make juice for later use.

(3) Heat the pot and oil it. When it is six-ripe, put the pork chops into the pot one by one and fry them until they are crusted, remove the adhesion, and fish up the minced meat. When the oil temperature rises to 70%, then put the pigs into the pot and fry them until the shells are crisp and fish out.

(4) Leave a little oil in the original pot, stir-fry the onion and take it out, that is, put the ribs in the pot, quickly put the prepared sauce in the pot, stir-fry it constantly, and pour in sesame oil.