Put oil in the pot, add pepper, add garlic, stir-fry until fragrant, then add Chinese cabbage, celery and leek moss, add water, salt, chicken essence, chicken essence powder and sugar in turn, stir-fry evenly, pour into a colander, drain slightly, and put on a plate for later use. Stir-fry pork with 3 tablespoons of water in a craft pot, cook pork slices with good pulp until they are cut, and drain them for later use. Add 70g of oil to the pot, stir-fry pepper with Pixian bean paste, add ginger foam10g, garlic paste10g, Chili powder10g, stir-fry, add a small spoon of water, boil and slag, and pour a spoonful of juice on the dish. Add the drained pork slices, hook the juice and put the fried raw pork on the dish. Sprinkle with Chili noodles, minced garlic and chopped green onion. Add 30 grams of oil to the pot, heat it to 80% heat and pour it on the raw pork.

Salt-fried flower kernel 50g, salt 4g, soy sauce 20g, sugar 1 1g, dried pepper 10g, dried pepper 3g, rice wine 6g, vinegar 10g, chicken essence 1g, chopped green onion 20g, garlic 5g and ginger 5g. Pour into a bowl, add salt, rice wine and water bean powder and mix well. Salt, soy sauce, vinegar, sugar, chicken essence, water bean powder, rice wine and pickled fish hot pot are mixed to form nourishing juice. Put the pot on the stove fire, add some oil, heat the dried pepper and pepper to 60%, and fry until reddish brown.

Add mushrooms and beef and stir-fry the seeds; Add ginger, garlic and chopped green onion and stir-fry until fragrant. After cutting the beef with mushrooms, cook the juice, stir-fry with sugar and bright oil, add peanuts, stir-fry evenly, and then serve. Taste: Litchi flavor characteristics: delicious and tender, spicy but not noisy, a little sweet and sour. Reminder: pat the chicken loosely and scratch it, which is conducive to rapid improvement and easy to taste. First put the dried peppers into the pot, then put the peppers to ensure that the dishes are green and spicy. Stir-fried shredded chicken is put into the flower kernel after it is out of the pot to ensure crispness. Grasp the demand of color plate seasoning, the color of fried chicken shreds is jujube red. Kung pao chicken raw materials: 200 grams of raw pork, 25 grams of fermented black fungus, 8 grams of sweet potato powder, 25 grams of water-blue tablets, 3 grams of salt and 30 grams of pepper powder.

25g of onion, garlic 15g, sugar 10g, soy sauce 12g, vinegar 12g, pickled fish hot pot 40g, chicken essence 1g, partial oil 80g and water bean powder 30g. Production process: Wash the auricularia auricula and blue chips and cut them into two pieces. Raw pork is cut into two filaments with uniform thickness, about 10 cm long and about 0.3cm； wide; Mix salt and water bean powder in a bowl. Soy sauce, vinegar, sugar, chicken essence, water bean powder, pickled fish hot pot and salt 1.5g are mixed to form nourishing juice. Put the pot on the stove fire, add some oil and heat it to 60% temperature. Add shredded pork and stir-fry the scattered seeds, add pickled pepper, ginger and garlic to stir-fry, then add black fungus, shredded broccoli and onion to stir-fry, cook the juice, and take it out of the pot after frying until the sugar is bright and oily. Taste: Fish flavor features: fresh and tender meat, strong ginger, garlic and onion flavor, bright color, salty, sour, sweet and spicy. Reminder: Be sure to use 30% loose pork and 70% lean pork. The consumption of garlic is more than that of ginger, and the nourishing juice is changed to litchi flavor. On this basis, the aroma of ginger, onion and garlic and the key characteristics of the taste of adult fish are highlighted appropriately.