Ingredients: Half a chicken weighs about 800g, onion and tomato each about 100g, carrot about 50g, 2 onions, dried onion paste 1 teaspoon, appropriate amount of ginger paste and 6 canned peaches. Ingredients: Marinade: 2/3 teaspoons of salt, sugar and ginger juice, raw flour 1 teaspoon, and appropriate amount of pepper water. Fruit juice powder: salt and sugar 1/2 teaspoons, tomato juice and raw powder 1 teaspoon, proper amount of fruit juice and pepper, and 3 tablespoons of clear water. Practice: 1. Wash the chicken, boneless and cut into pieces, marinate with marinade for more than half an hour, drain, fry in hot oil until slightly yellow, and drain the oil. 2. Peel and slice onions; Wash and slice tomatoes; Cut peaches into pieces; Slice carrots. 3. Heat a tablespoon of oil, saute dried onion, onion and tomato pieces, add the sauce to boil, then add carrot and peach pieces and mix well. Serve. Ingredients: half a chicken, half a mushroom, six ounces of dried onion, several slices of ginger, five ounces of spinach, several slices of carrots, one and a half tablespoons of oyster sauce. Soy sauce 1 tbsp, sugar 1/2 tbsp, cornflour 1/2 tbsp, oil 1 tbsp, and salt. Practice: ① Wash the spinach, cut it into small pieces and put it in the pot. Tear off the red color of dried onion, wash and drip dry. Soak mushrooms until soft, remove feet and dry water. Wash chicken, dry it, cut into pieces, marinate it with marinade 10 minute, and soak it in oil; (2) Add 2 tablespoons of oil, stir-fry dried onion and ginger, add chicken, mushrooms and oyster sauce, stir-fry for a while, add wine, seasoning and carrots, stir-fry until the chicken is cooked, scoop it up and put it on spinach, and boil it.

It is said that Chongqing is the most authentic.

Haha, it is said that their ingredients have technology transfer fees.

Technical ingredients: a broiler; Accessories: one onion, one green pepper and two celery. Seasoning: soy sauce, sugar, monosodium glutamate.

Practice: Wash the broiler and cut it into 3 cm square, first scald it with boiling water, skim off the floating foam and pour water for later use; Onions, green peppers and celery are also cut into 3 cm sizes; Add 50g refined oil to the wok and heat it to 50% heat. Add onion, green pepper and celery, stir fry quickly, and then take out the pot. Then, add the scalded chicken and stir-fry until it is medium-cooked. Then, add onion, green pepper and celery, add soy sauce and sugar, pour hot water until the dish is just covered, cook slowly, turn it frequently, add monosodium glutamate and mix well to serve.