Fried chicken production: 1, chopped free-range chicken, minced ginger for later use. 2. The wok is easy to get angry. Add 400g of soybean oil to boil, add100g of ginger slices, cinnamon bark, star anise, fennel, 20g of pepper, white peony root and wax gourd peel and stir-fry until fragrant. Add the black pepper chicken pieces and fry for 10 minute until the black pepper chicken pieces lose unnecessary moisture. Stir-fry with soy sauce, add soy sauce and bone soup. 3. Put the wide oil into another pot and cook until it is 80% hot. Fry the chicken breast for 30 seconds until the surface of the black pepper chicken nuggets bubbles slightly. Pick up the chicken breast, add ginger slices and stir-fry until golden, dry and golden in color. 4, the pot is easy to enter the oil, add the pepper and the remaining pepper to stir-fry the fragrance, pour in the black pepper chicken pieces and ginger slices that are fried in advance until golden on both sides, sprinkle with white sugar and chicken essence, and turn evenly out of the pot.

Make noodle rolls of soup grouper: 1, and slightly marinate the grouper meat with material A; Pre-cooking fresh noodles, cooling, and draining. 2. Noodles are rolled with fish and tied with amaranth; Peel the yam and cook it to make two pieces of olives. 3. Boil the fish bone soup in a pot, add pumpkin sauce and mix well. Season with salt and white pepper, add fish rolls and cook, thicken with wet starch, take out of the pot and put them in a container with yam slices on the side.

Method of making braised whole duck with fragrant lotus root: 1. Cook the duck in a pot with clear water, put it in the rustic duck, pick it up when the skin is tight, and then rub the duck skin with soy sauce. After the lotus seeds swell, poke the lotus hearts one by one with a wooden sign, put them in a bowl and gather pigeons to cook for later use. 2. Fill the cooked lotus seeds into the duck belly and seal the loan with a bamboo stick (or needle and thread). Add cooking oil to the wok, boil 40%, fry the duck until the golden skin is burgundy, and drain.

3. Leave the oil at the bottom in the pot. First loosen the ginger slices and stir-fry, then pour in the sauce and stir-fry. Then pour in fresh Jiang Shui, Shaoxing carved flowers, double steamed wine and soy sauce, and then add galangal, salt, sugar and domestic duck. Add cold water to drown the duck and boil it. Then pour the duck and juice into an iron basin, seal it with plastic wrap, poke holes with wooden sticks, and steam it in a discharging steamer. 4. Carefully move the steamed domestic duck into the strip tray (the duck belly must face down), and then take out the bamboo stick from the duck belly. In addition, pour the juice from the steamed duck dish into a clean pot, boil it, then wet the starch, hook it in the laminated glass, spoon it on the duck's hand, and finally decorate the lotus petals.