Practice: 1, prepare a chicken leg, cut off the chicken bones with scissors, remove the skin, then cut the chicken leg into cubes and put it in a bowl.
2. Add 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp starch and 1 tbsp pepper and mix well.
3. Select the white part of the onion, cut it into wider sections with a knife, cut garlic and ginger into pieces separately for later use, and finally cut some dried pepper sections.
4. Add 1 tablespoon cooking wine, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 3 tablespoons white vinegar and 3 tablespoons sugar into the bowl, and finally add 1 tablespoon starch and mix well to make Kung Pao juice.
5. Pour the oil into the frying pan and heat it slightly. Add peanuts and stir-fry slowly. After the peanuts are fragrant, you can take them out with a colander and let them cool for later use.
6. Then heat the oil, add the diced chicken in turn, fry until the diced chicken changes color and take it out. Don't fry for a long time, the taste will get old.
7. Pour the oil into the wok, add the pepper and pepper segments and stir-fry until the pepper is crisp, add the onion segments and ginger slices and stir-fry until the fragrance is overflowing, add the prepared Kung Pao juice and stir-fry until the juice becomes transparent and sticky, then add the diced chicken and peanuts and stir-fry evenly to get out of the wok.
Practice: 1, buy a snakehead about 2 kg, clean it, and use kitchen paper to absorb water.
2. Cut the fish from the middle, cut the fish into thin slices and cut the fish bones into sections.
3. Put the fish and bones together in a bowl, add 2 tablespoons of cooking wine, 2 tablespoons of salt, 1 tablespoon of white pepper and 2 tablespoons of starch, and stir well by hand.
4. Blanch bean sprouts, cabbage, fungus, bean sprouts and other side dishes with boiling water, and then put them at the bottom of the basin for later use.
5. Pour oil in a wok, add onion, ginger and garlic, stir-fry until fragrant, add 1 piece of red oil chafing dish bottom material, add 2 spoonfuls of Pixian bean paste, stir-fry and add water to boil. First, put fish head and fish bones in boiling water for 2 minutes, then add fish fillets in turn, and pour the cooked fish fillets and soup into a vegetable pan.
6. Stir-fry the dried red pepper and pepper in the pot until crisp, then chop them with a knife, put them on the boiled fish, and then cut some minced garlic.
7. Burn some hot oil on it, saute, and finally sprinkle with coriander powder.
Practice: 1, prepare duck blood, lunch meat, hairy belly, crab stick, fried yuba, pickled fungus, bean sprouts and Chinese cabbage.
2. Prepare some pepper and dried red pepper, stir-fry them in a wok with low fire until they smell like pepper and the surface color of pepper is shiny, then turn off the fire, pour them out to cool, and chop them with a knife.
3. Pour the oil into the pan, add the onion, ginger and garlic slices to stir fry until fragrant, then add a small piece of red oil hot pot and 2 spoonfuls of Pixian bean paste, and add water to boil.
4. After the water is boiled, add duck blood, lunch meat and crab sticks, and then add Chinese cabbage, pickled fungus, bean sprouts and fried yuba. After cooking these ingredients, take them out in turn with chopsticks, spread vegetarian dishes on the bottom of the basin, and put meat dishes on it.
5. Then put the hairy belly in the soup and scald it for 10 second, then take it out and put it on it. Finally, pour the spicy soup into the basin.
6. Add chopped pepper and pepper powder, add some minced garlic, and pour in hot oil to saute.
Practice: 1. Prepare a pork tenderloin, cut it into thin shreds, put it in a bowl, add 1 tablespoon soy sauce, 1 tablespoon pepper powder, 1 tablespoon starch and mix well.
2. Wash carrots and green peppers separately and shred them for later use. Soak auricularia auricula in shredded Kamikiri, and then cut some onions, ginger and garlic for later use.
3. Add 1 tablespoon Pixian bean paste, 1 tablespoon soy sauce, 1 tablespoon sugar and 1 tablespoon starch into the bowl, and add appropriate amount of water and mix well to make juice.
4. Heat oil in the pot, add onion, ginger and garlic and stir-fry until the color of shredded pork turns white, then add shredded carrot, shredded green pepper and shredded fungus and stir-fry until soft.
5. Finally, pour the juice and thicken the juice out of the pot.
Practice: 1, ginger slices, chopped green onion, minced garlic, diced millet pepper, all put into the plate for later use.
2. Stir-fry peanuts in an oven or wok and cut into peanuts.
3. Add water to the pot to boil, add onion and ginger slices, pour cooking wine, add 1 tablespoon salt, and cook the chicken legs in hot water for 15 minutes.
4. After cooking, take it out and put it in ice water. After the chicken legs are completely cooled, cut the chicken legs into pieces with uniform thickness and put them in a plate for later use.
5. Put millet pepper rings, minced garlic, 2 tablespoons of Chili powder, 2 tablespoons of pepper powder and pepper powder into a bowl, and then add 1 tablespoon of white sesame. Heat the oil in the pot to 80% heat, pour it into a bowl and fry until cooked. Stir well.
6. Add 2 tablespoons of soy sauce, 2 tablespoons of mature vinegar, 1 tablespoon of sugar and a little salt to the red oil and mix well.
7. Pour all the mixed juice on the previously cut chicken leg, put some peanuts on it, and finally decorate with chopped green onion and coriander.
Practice: 1. Prepare half a chicken, clean it and cut it into pieces for later use.
2. Put the cut chicken pieces into a large bowl, add 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp pepper and mix well.
3. Cut some onions, garlic and ginger for later use.
4. Heat the oil in the pot, add the marinated chicken pieces, fry them until the surface color becomes darker, and then take them out with a drain net.
5, put a little oil in the wok, add pepper and dried pepper when it is slightly hot, stir-fry until the pepper changes color, and add onion, ginger and garlic when it is fragrant.
6. Add the chicken pieces, stir-fry until the spicy oil is evenly wrapped on the chicken pieces, pour in the right amount of soy sauce to taste, deepen some colors, and then continue to stir-fry, and then serve.
Practice: 1. Prepare a piece of pork belly with skin After processing, put it in cold water, add onion ginger, cooking wine and salt, and cook for about 20 minutes until the color turns white.
2. Slice the cooked pork for later use.
3. Wash and shred green and red peppers, wash and shred garlic seedlings, and then cut some onion and ginger slices for later use.
4. Heat the oil in the pot, add the onion and ginger slices, put the pork slices in the pot, and stir-fry on low heat until the surface color is golden.
5. Add 2 tablespoons Pixian bean paste and stir-fry red oil, then add 1 tablespoon soy sauce and 1 tablespoon cooking wine and stir well. Finally, add shredded green pepper and garlic sprouts, stir-fry until slightly soft, and serve.
Practice: 1, prepare 1 piece of tofu and cut it into small pieces for later use.
2. Pour water into the pot, add tofu and salt, boil the water for 1 min, and take it out for later use.
3. Prepare half a bowl of minced meat, add 1 tbsp of soy sauce, appropriate amount of salt, 1 tbsp of minced garlic, 1 tbsp of Jiang Mo, and mix well for later use.
4. Add 2 tablespoons of soy sauce, 1 tablespoon of pepper powder, 1 tablespoon of starch, 1 tablespoon of pepper and a small amount of water into a bowl and mix well for later use.
5. Pour oil into the pot, add pepper, stir-fry with low fire to get the fragrance, then add the marinated meat, add 2 spoonfuls of Pixian bean paste, stir-fry the red oil, and then add the drained tofu.
6. Pour the juice into a bowl, stir gently, cook the juice until it is slightly thick, add Chili powder, sprinkle with chopped green onion and serve.
Practice: 1, put the vermicelli into a pot and soak it in hot water until soft. Then drain the water for later use.
2. Chop onion and ginger, prepare a bowl of minced meat, add 1 tablespoon soy sauce and 1 tablespoon pepper and mix well.
3. Heat oil in a pan, add onion and ginger to stir fry, then add minced meat to stir fry, add 1 spoon bean paste to stir fry red oil, add 1 spoon cooking wine, 1 spoon soy sauce, 1 spoon white sugar, and add appropriate amount of water to boil.
4. Add the soaked vermicelli, stir fry evenly, and simmer for 3 minutes until the vermicelli is tasty. The specific time should be determined according to the thickness of vermicelli powder, and don't fry it.
5. Sprinkle chopped green onion and pepper rings on the pot.
Practice: 1. Wash the eggplant and cut it into strips about 2 cm wide.
2. Slice green pepper, red pepper and carrot and put them on a plate for later use.
3. Shred ginger and minced garlic, then cut a small amount of chopped green onion and put it on a small plate for later use.
4. Prepare a clean bowl, add 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp white vinegar, 1 tbsp sugar and a little pepper. Then add 1 tbsp starch, add appropriate amount of water, and stir until there is no dry powder.
5. Pour the eggplant segments into a large bowl, add 3 tablespoons of corn starch, stir evenly with chopsticks, and evenly coat the eggplant with a layer of dry powder.
6. Pour the right amount of oil into the pot. When the oil temperature is slightly hot, fry the eggplant in the oil until the color turns yellow. After the eggplant is fried, remove it with a colander and control the oil for later use.
7. Add some oil to the wok. After heating, add onion, ginger and garlic and stir-fry until fragrant. Add 2 tablespoons Pixian bean paste and stir-fry until red oil. Add green pepper and carrot and stir-fry until cooked.
8. Pour in the fried eggplant section, stir fry, and finally pour in the sauce and stir fry until it is thick.