Shrimp with garlic vermicelli: Beat garlic and millet pepper into garlic, put the garlic and hot oil +2 tablespoons light salt matsutake soy sauce, 1 tablespoon oyster sauce, 1 teaspoon salt and 1 teaspoon sugar into a bowl, and stir well. Soak the vermicelli in advance to form a circle, set the plate, remove the shrimp line, shell and leave a small tail, and cut a small mouth in the middle of the shrimp back.

Garlic-flavored chicken wings: Add a spoonful of soy sauce, a spoonful of cooking wine, a spoonful of oil consumption, a little black pepper and salt to both sides of the chicken wings, marinate them evenly for half an hour, pour out the extra sauce, add two spoonfuls of starch and an egg, stir-fry the chicken wings in oil until they are golden on both sides (be sure to stir-fry them for 4-5 times), stir-fry the minced garlic in oil, add a spoonful of soy sauce and a spoonful of honey, and stir-fry the chicken wings evenly. I take back my words.

Plum ribs: put the ribs in a pot with cold water, add cooking wine, prepare plum octagonal cinnamon onion ginger garlic, boil the bleeding foam and remove the fragrant leaves, rock sugar, ginger and onion. Two spoonfuls of soy sauce, one spoonful of oyster sauce, half a spoonful of soy sauce and a little chicken essence. Add oil and rock sugar and fry until brown. Pour in ribs, stir-fry and color. Pour in the juice and stir-fry to taste. Add spices, then plums and water will not make ribs. Simmer for 40 minutes on low fire, remove the ingredients, collect the juice on high fire and sprinkle with sesame seeds.

Boiled prawns: Wash prawns, remove shrimps and whiskers, put shallots and ginger slices in the pot, add half a bowl of water and a little cooking wine, cover the pot and simmer for 3-5 minutes, then add prawns until they turn completely red. Soak green pepper, millet spicy and minced garlic in hot oil to stimulate fragrance, add appropriate amount of boiled juice and stir well.

Braised pork with dried plum: Slice pork belly evenly, add one spoonful of light soy sauce, two tablespoons of dark soy sauce, one spoonful of oyster sauce, a little sugar, chicken essence, salt and white pepper, mix well, put pork belly in a cold water pot, cook with onion, ginger and pepper, skim the dirty foam and turn to low heat for 40 minutes, remove the residue and leave a little broth for later use. After cooling, stick a hole with a toothpick, coat the skin with soy sauce, and use paper in the kitchen.

Stir-fry minced garlic with less oil, stir-fry minced millet, add soaked dried plums, stir-fry steam, add soy sauce and chicken essence, put pork belly skin in a bowl, cover with a layer of fried dried plums, pour two spoonfuls of soup stock with plastic wrap, make holes, steam with water for one and a half hours, then use a plate to reverse the buckle after steaming, transfer the avoided soup into a pot, add a little starch water to thicken it, and then it will be slightly sticky.

Steamed perch: cut the perch into pieces, marinate with half a spoonful of shredded ginger and half a spoonful of oyster sauce and cooking wine for15min, take out shredded ginger, arrange it, spread ginger slices, steam for15min, take out ginger slices, spread shredded onion and pepper, pour in hot oil, and steam the fish with two spoons of soy sauce.

Stir-fry the flower shell: cook the flower shell until it opens, stir-fry the minced garlic, ginger slices and onion segments, pour them into the flower shell, add 1 tablespoon cooking wine, soy sauce, oyster sauce, a little salt and chicken essence, stir-fry evenly, pour in millet spicy, and finally add some onion segments, stir-fry evenly and serve.

Mushroom chicken nuggets: seasoning: marinate the chicken legs with soy sauce, salt starch and a little black pepper for 20 minutes, marinate the chicken legs with seasoning, dice the mushrooms, saute the chives, ginger and garlic until fragrant, stir-fry the chicken legs until soft, add 1 tablespoon of soy sauce, oyster sauce and white sugar, and sprinkle some white sesame seeds after stir-frying!