Walnut and chicken breast material: raw walnut 40-60g, yellow pepper, red pepper and green pepper each 1g, shredded, onion 1g, cut into 3 slices of chopped green onion, cooked chicken breast each 150g, cut into thin slices or strips, and fresh basil leaves 15g. 2. Put half the oil in the pot, put all the green peppers and stir-fry until the green peppers become loose. 3. Push the green pepper to one side of the pot, add the remaining half of the oil, stir-fry the onion until it turns yellow and fragrant, add it into the chicken breast and onion, and stir-fry the chicken breast with the green pepper after it fades. 4. Add soy sauce, lemonade (or white rice vinegar) and pure honey to taste, and finally add roasted walnuts and basil leaves. After frying, taste it. If it is not salty enough, add salt to taste and take it out of the pot.

Chopped pepper crispy konjac tofu material: 200g taro, 2 onions, 30g chopped pepper, 2g salt, 2g monosodium glutamate, 3g sugar, 3g soy sauce and 25g oil. Prepare a piece of konjac tofu. If you have difficulty buying konjac tofu, you can buy refined konjac powder. 2. Wash and shred taro, prepare chopped peppers in advance, wash green onions and cut them into one-inch long sections; 3. Add the right amount of oil to the pot and pour in the chopped Chili oil until fragrant. 4. Stir-fry the chopped taro, add appropriate amount of salt (don't put too much salt because the chopped pepper itself is salty enough), monosodium glutamate, sugar and a little; 5. Finally, put it in the winter and stir fry for a few times. Features: delicious, not worried about fat.

Three cups of bamboo shoots chicken ingredients: 10 chicken wings, 2 bamboo shoots, 6 tablespoons of fermented wine, 1 tablespoon of soy sauce, 2 tablespoons of sesame oil, 10 old rock sugar (about 15g), a handful of nine-layer leaves, a tablespoon of vegetable oil and ginger slices. 2. Pour 6 tablespoons of fermented wine, 3 tablespoons of soy sauce (1 tablespoons of soy sauce, 2 tablespoons of soy sauce) and 2 tablespoons of sesame oil into three cups for later use; 3. Cut off the fat on both sides of the chicken leg, cut it in half, and cut the bamboo shoots into hob blocks; 4. Boil the water in the pot, pour in the bamboo shoots, cook for a few minutes, then drain and set aside; 5. When the vegetable pot is hot, pour in one tablespoon of vegetable oil and one tablespoon of sesame oil. When the oil is hot and humid, add ginger slices and stir-fry until fragrant. When it turns red, pour it into the chicken leg and stir-fry until the skin is tight and the edge is yellow. Pour bamboo shoots into water and fry thoroughly; Pour a glass of wine; 6. Pour in a cup of soy sauce; Add old rock sugar; After boiling, simmer for 10 minute, open the lid and turn red to collect concentrated juice; 7. Pour the remaining tablespoon of sesame oil into the sesame oil cup along the edge of the pot; Put the nine-story tower into the pot, stir-fry, cover it for 30 seconds, turn off the fire, open the watch cover and take off the pot.