1. Wash bitter gourd and cut into thin slices for later use;

2. Put oil in the pot, and add shrimps when the oil is 70% hot;

3. Take out the shrimps after discoloration;

4. Then put the right amount of oil in the pot and cut the bitter gourd;

5. Stir-fry bitter gourd until soft, add the freshly fried shrimp, add chicken essence, and then add salt and soy sauce.

The practice of Cantonese bacon:

1. material selection and cutting: the rib without chest is used as raw material and cut into strips with a width of 1.5cm and a length of 33-38cm. Require uniform tolerance, neat knife work, uniform thickness, hairless skin and no spots. After cutting into strips, on the right side of the hard fat at the top, the oblique knife penetrates into the skin to open a small hole of 0.3 to 0.4 cm, and put on hemp rope to hang it.

2. Pickling: Wash strips in batches in a container with a unit of 25 kg. Soak the hard fat with warm water of 0-50℃ first, then wash off the floating oil on the strip blank, drain it on the filter plate, and then mix it in the west according to the regulations. When preparing ingredients, first put the bacon blank into a container, then mix the ingredients such as sugar, salt, soy sauce, sodium nitrate and white wine evenly, pour them into a jar, stir them evenly by hand, and turn them up and down every 2 hours to make the feed liquid penetrate into the strip blank as much as possible. When curing, grades and specifications must be distinguished to ensure quality. Marinate for 8 to 10 hour and buckle the rope. The rope end should be buckled in the hole and the length should be neat. If it is found that the curing time is insufficient, it can still be put into the curing tank for curing until it is completely taken out of the tank.

3. Baking: After curing the bacon blank from the jar, bamboo can be opened. Each bamboo pole can be hung about 5 kg and sent to the drying room. Bamboo poles should be arranged neatly, and the distance between each bamboo pole should be 2 to 3 cm. After entering the drying room, put down the asbestos curtain immediately. The temperature of the drying chamber is kept at 45-50℃, and the temperature is high at first, and then gradually decreases. Correctly mastering the temperature of drying room is the key to determine the quality of finished products. Operators often check the degree of dryness and wetness of the meat blank. If the temperature is too high and the firepower is too strong, too much oil will drip, which will affect the yield. If the temperature is too low, it is easy to produce sour taste and dark color, which will affect the quality. When baking, distinguish the grades to avoid confusion. After about 14 hours, according to the drying condition of the strips, the cured meat strips can be raised to the second floor to continue baking. When the floor rises, the positions of the internal and external bamboo poles are interchanged, so that the strips are heated evenly and can be out of the house in about 24 hours. When finished products leave the house, we must master the advanced and then leave the house, distinguish the grades and leave the house in batches. And check whether it is dry. If impurities, white spots, burnt spots and mildew spots are found on the surface, they should be removed for other treatment.

4. Storage and custody: (1) When storing bacon, attention should be paid to keeping it clean to prevent pollution, and at the same time, to prevent rats from biting and insects from eating. If hung in a dry, ventilated and cool place, it can be stored for 3 months; If the jar is used, spread a layer of 3cm thick quicklime on the bottom of the jar, spread a layer of plastic cloth and two layers of paper on it, put the bacon strips in, seal the jar mouth and keep it for five months. If you put the bacon strips into plastic food bags, tie the bag tightly and bury them in plant ash, you can keep them for half a year. (2) When the bacon needs to be shipped abroad, it is best to pack it in potato crates and line it with waxed paper to prevent it from getting wet. However, if the cured meat is found to regain its moisture during the packaging process, it must be put into the drying room again for drying, and then packaged after cooling. Otherwise, it is easy to deteriorate in transit.

The practice of crystal sugar snow ear coconut cup;

1. Peel the coconut, scrape it clean, cut about 1/5 from the pedicle to keep it as a cup cover, and pour out the coconut water;

2. Put the crystal sugar into a pottery bowl, add boiling water, steam it in a steamer for about 15 minutes, take it out and filter it with a clean towel, then pour the filtered sugar water back into the coconut cup;

3. Add coconut cup with coconut cup cover, steam in a steamer for about 1 hour, then add tremella, and stew for about 1 hour.

Key points of making crystal sugar snow ear coconut cup;

Materials for making duck feet in oyster sauce:

Material: 800g duck feet.

Accessories: starch (broad bean) 5g.

Seasoning: onion 15g, ginger 5g, dried tangerine peel 3g, star anise 1g, salt 15g, monosodium glutamate 4g, sugar 10g, oyster sauce 15g, sesame oil 2g, soy sauce 20g and yellow wine/kloc-0.

Characteristics of duck feet in oyster sauce;

The meat of this dish is soft, smooth and delicious, the sauce is thick, the oyster is fragrant and bone-piercing, and it goes with wine and rice.

Practice of duck feet in oyster sauce:

1. Remove the fur coat and toenails from duck feet, rub them evenly with refined salt, wash and dry them, and wipe them evenly with soy sauce;

2. Heat a wok over high fire, add oil, add ginger, onion and duck feet and stir fry slightly;

3. Cook the yellow rice wine, add soy sauce, transfer to a pottery jar with bamboo grates at the bottom, add oyster sauce, star anise, dried tangerine peel, soy sauce, refined salt, monosodium glutamate, white sugar and appropriate amount of water, cover it, and cook for about 70 minutes on medium fire until soft and rotten.

4. Pour out the original juice, remove ginger, onion, star anise and dried tangerine peel, put duck feet in a bowl, take them out after steaming in a steamer, and cover them on a plate;

5. Heat a wok in medium heat, put the oil, add the original juice, thicken the remaining soy sauce, sugar and monosodium glutamate with wet starch, then add sesame oil and peanut oil and pour it on the duck feet.

Materials for making Lipu braised pork:

Ingredients: 500g of ribs (pork belly) and 500g of taro.

Seasoning: 2 grams of pepper, 2 grams of star anise, 20 grams of fermented bean curd (red), 30 grams of soy sauce, 3 grams of sugar, 20 grams of rice wine, 0/0 gram of starch (corn)/kloc-,0/00 gram of peanut oil/kloc-and 2 grams of garlic (white skin).

Characteristics of Lipu braised pork;

This dish is delicious and slippery.

Lipu's practice of meat deduction:

1. Cut Lipu taro into rectangular pieces and fry them thoroughly with rolling oil;

2. Cut garlic into pieces;

3. Put the dry starch into a bowl and add a proper amount of water to make wet starch for later use;

4. Burn the pork, scrape it clean, put it in a soup pot, soak it until it is 70% mature, take it out, fry it with strong fire (wrinkle its skin), take it out, wash it with cold water, and cut it into rectangular pieces;

5. Mix minced garlic, milk, pepper, star anise powder, soy sauce, sugar and cut cooked meat, then put a piece of taro and a piece of meat together, put them in a big bowl and steam them in a cage;

6. Pour the steamed braised pork out of the original juice and cover it on the plate;

7. Cook the pot with high fire, add the original juice, add two soups (175g), soy sauce and wet starch, and pour it on the braised pork.

Production materials of pepper chicken:

Ingredients: chicken150g, pilose antler110g.

Seasoning: 20g green onion, 2g pepper, 50g vegetable oil, salt 1g, 4g monosodium glutamate, 4g soy sauce, 2g sesame oil, cooking wine 10g, and 7g starch.

The practice of pepper chicken:

1. Cut chicken into 5cm * 4cm pieces, add 1g salt, 2g monosodium glutamate, 2g soy sauce, 2g sesame oil, 5g wine and 2g corn flour and mix well; Picking leaves from Ceratophyllum; Cut onions.

2. Fry the pickled vegetables and chicken in a hot oil pan, and then take them out for later use.

3. Heat 10g oil in a wok, add pepper powder and chopped green onion and stir fry, then add 2g chicken essence and monosodium glutamate, 2g soy sauce, 2g sesame oil and 5g wine and stir fry quickly. Finally, pour in raw flour and clear water to thicken, stir evenly and plate.

Tips for making pepper chicken:

1. Spread the corner vegetables on the side of the vegetables and decorate them with sliced tomatoes and shredded peppers.

2. This product has a frying process, which requires about 300g of vegetable oil.

Preparation materials of boiled duck:

Ingredients: duck1000g

Accessories: sesame 45g, pepper 50g (red tip).

Seasoning: coriander 25g, ginger 10g, light soy sauce 30g, sesame oil 15g.

The practice of white-cut duck:

1. Shred red pepper;

2. Slice ginger for use;

3. Stir-fry sesame seeds in a dry pot for later use;

4. Wash and chop the parsley;

5. Cut off the duck tail, tear off the fat oil, wash and control the moisture, rub it evenly with 8 grams of wine, and steam the ginger slices 1 hour;

6. After the duck is cold, cut it into pieces and put it on the plate. Sprinkle with seasoning, sprinkle with coriander, sesame and red pepper.

Preparation materials of roast chicken with plum vegetables:

Ingredients: Broiler1500g

Accessories: 75g of dried mushrooms, 75g of pork (fat and thin) and 20g of dried mushrooms.

Seasoning: ginger 10g, shallot 10g, salt 5g, monosodium glutamate 3g, sugar 15g, soy sauce 10g, soy sauce 10g, sesame oil 1g and pepper/kloc-.

Characteristics of roast chicken with plum vegetables;

The skin is smooth and tender, and the plum vegetables are fragrant and delicious.

Practice of roast chicken with plum vegetables:

1. Chickens are slaughtered, eviscerated and washed;

2. Soak the plum pit and wash it;

3. Wash and shred pork;

4. Soak mushrooms, remove pedicels, wash and shred;

5. Wash ginger and onion, shred ginger and cut onion into strips;

6. Cut the plum kernel into thick shreds, add shredded pork, shredded mushroom, shredded ginger, white sugar, refined salt, monosodium glutamate, dried starch and oil and mix well;

7. Fill the mixed material into the abdominal cavity of the chicken, sew the knife edge with a bamboo stick, and tie it firmly with water grass to prevent the stuffing from flowing out;

8. Heat a wok over medium heat, add oil, saute shallots, cook rice wine, add 500 ml of soy sauce, refined salt and soup (or water), add chicken, cover the pot, simmer for about 20 minutes over medium heat and take it out;

9. Pour the plum stuffing in the abdominal cavity of the chicken into a plate, cut the chicken into pieces, put it on the plum, and put it in the shape of a chicken;

10. Heat the wok over medium heat, drain the oil, pour in the original juice, add soy sauce and monosodium glutamate, thicken it with wet starch, drain the sesame oil and oil, and pour it on the shredded chicken noodles.

Tips for making roast chicken with plum vegetables;

When firing, you should master the heat, and you can't add soup in the middle, so as not to affect the quality.