2, cold lettuce. Ingredients: lettuce 500g, onion, pepper, vinegar, soy sauce, chicken essence and sesame oil. Lettuce is sliced, or filaments are placed in a plate; Fry cooked Zanthoxylum bungeanum and peanut together until fragrant; Chop pepper and onion into fine powder, mix well with other seasonings and pour on lettuce.
3, oyster sauce tofu. Ingredients: tofu 1, green pepper 1, red pepper 1, appropriate amount of oil, salt, soy sauce and oyster sauce. Practice: cut the tofu into even small pieces, and wash the green pepper and cut it into small pieces; Hot oil, pour in green and red peppers, stir-fry until fragrant, and serve for later use; Leave a little base oil and pour in tofu; Add appropriate amount of cold water, fry tofu with slow fire for eight minutes, pour appropriate amount of oyster sauce, and stir with soy sauce to make the color of tofu uniform; Finally, pour in the green and red pepper and mix well, then serve.
4, dried beans. Wash the beans and pick them into small pieces of about 4 cm; Put it in a microwave oven and heat it with high fire; Until the surface of the beans is tiger skin-like; Add oil to the pot; Add garlic cloves, dried peppers and prickly ash and stir-fry until fragrant; Put minced meat into a pot to separate out oil juice; Add beans and stir-fry until the beans are soft; Add soy sauce and stir fry; Add salt and chicken powder and serve.
5, moo Shu meat. Practice: soak dried auricularia in cold water, wash and cut into sections for later use; Wash cucumber and cut it into diamond slices for later use; Slice tenderloin, marinate with a little salt and cooking wine 10 minute; 2 eggs, after breaking up, add a spoonful of cooking wine and a spoonful of water, so that the fried eggs are more smooth and tender; Put oil in a hot pan, add eggs, stir fry and remove for later use; Put oil in the pan, add shredded ginger and saute until fragrant, and add tenderloin and stir fry. When the sliced meat turns white, add fungus and soy sauce and continue to stir fry. Then add the cucumber, add the right amount of salt and eggs and stir fry for a while.
6, Shimen fat intestines. 3000 grams of large intestine head, washed inside and outside with raw powder and white vinegar, and cleaned with mucus; Then put it in boiling water and cook for 1.5 hours with low fire until cooked; Take it out, cut a 2 cm long section with an oblique knife, add 50% hot oil to pull the oil for 2 minutes until the skin is tight, and take out the oil control; Peel 250 grams of potatoes, cut them into 2 cm square dices, fry them in 60% hot oil for 5 minutes without losing powder, and take out the oil control; Leave the bottom oil in the pan, stir fry the onion, ginger, garlic and Chili noodles, add the large intestine and diced potatoes, add soy sauce, salt and chicken powder, stir fry with a shovel for 2 minutes, turn off the heat and put in a hot casserole.
7, walnut chicken breast diced. Dice chicken breast, add a little salt, a spoonful of starch, black pepper and green pepper, cut into small pieces, mince garlic and ginger, put oil in the pot, heat it slightly, and pour in walnuts; Stir-fry until golden brown and serve; Pour out some of the fried walnut oil, leave a little base oil, and fry until the fat cubes shrink; Stir-fry lard, pour it into Jiang Mo, saute minced garlic until fragrant, and stir-fry pickled diced chicken; After the chicken changes color, add green pepper and stir-fry with a little soy sauce; Pour in walnuts, add salt, and add some Chili sauce if you like spicy food; Stir-fry until it tastes good, pour a little vinegar on it and sprinkle with chopped green onion.