Food: shredded pork, green awn, water bamboo, pepper, carrot, raw eggs, salt, monosodium glutamate, oil consumption, soy sauce, rice wine and sugar. Practice: prepare an empty bowl in advance, add shredded pork, add salt, rice wine and soy sauce, mix well, beat an egg white and mix well (see how many pieces of meat there are, beat the egg white appropriately); Shred green awn, pepper and carrot, and cut water bamboo into strips for later use; There is oil in the pot. Put the meat slices in the pot until cooked, and leave a little oil in the pot. Stir-fry pepper, carrot, water bamboo, yellow wine and soy sauce, then stir-fry shredded pork, salt, monosodium glutamate and oil-consuming sugar, and finally put green awn out of the pot.

Jackfruit crispy shrimp balls

Food: sea white shrimp 12, peeled jackfruit 180g, ginger 10g, 50g of tomato sauce, 7g of sugar, 2g of salt, 5g of black pepper, 50g of rice wine, 50g of water, 40g of crispy pulp, 25g of medium gluten flour, 5g of water starch, 5g of cooking oil, and 5g of baking powder/kl.

Practice: stir the medium-gluten flour, water starch, allspice powder and salt evenly, add water and stir into a uniform batter, then pour oil and mix into a fine and uniform batter, seal the fresh-keeping bag and put it in the refrigerator for about 20 minutes; Adding water and sea shrimp, removing shell and shrimp line, cutting shrimp back, and washing; Melt a small hole near the shrimp brain and stuff the lobster tail into the shrimp ball; Add salt 1g, sugar 2g, rice wine 5g, ginger slices and black pepper, mix well and marinate 15min. Peel jackfruit, remove the hard core in the middle, and cut into pieces for later use;

Mix tomato sauce, sugar 5g, salt 1g and water 50g evenly; Pickled shrimp balls absorb external moisture with oil-absorbing paper; Take out the prepared batter, add baking powder and mix well, put shrimp balls into the batter, and stick the shrimp body on the batter; Heat the oil in the pot to 30% heat, put the shrimp balls on your face, fry them until golden and fluffy, and then turn them over and cook them. After the two sides are golden, pick up the oil control and replenish water for later use; Leave a little oil in the pot, add tomato sauce mixed juice, add diced pineapple after boiling, stir-fry over medium heat until the juice is thick, add crispy shrimp balls that are well cooked, stir-fry quickly until the tomato sauce is covered, and take out the pot.

Pork belly with vegetables

Food: cauliflower, pork belly, cooking oil, salt, soy sauce, ginger and garlic. Practice: 1, wash the green cauliflower for later use, blanch the pork belly for later use, slice the ginger and chop the garlic for later use; 2. Put the onion and ginger into the pot, then pour it into the pork belly and stir fry. When frying a lot of oil (but don't fry it dry), stir it in soy sauce twice. 3. Pour the remaining oil in the pot into the green stalk vegetables and stir fry. When it is almost cooked, stir-fry it in the previously fried braised pork. When the leaves are ripe, turn off the fire, add salt and stir fry, and put the pot on the plate for decoration.

Pisa sauce chicken wings

Ingredients: drumsticks 10 shallots 1 ginger 1 beer sprinkling 1 canned chilli, 3 octagonal peppers, 20 pieces of galangal, 3 pieces of soy sauce, 3 tablespoons (45ml) soy sauce 1 tablespoon (15ml) sugar/kloc.

Practice: 1. Pour cold water into the pot to boil, and then add the washed chicken legs. After the water is boiled again, take a spoon to skim off the floating foam, cook for another 2 minutes, remove and control drying. 2. Cut the onion into 5 cm long segments. Cut the ginger into large pieces. Put star anise, pepper and galangal into a packaging or seasoning box (if not, put it into the pot immediately in the third step); 3. Put the oil in the pot. When the oil is boiled for 7 minutes and it starts to smoke a little, add the chicken legs, fry both sides with low fire, and then pour in the beer powder, shallots, ginger slices and small packets. Add light soy sauce and dark soy sauce, and cover with boiling10 min; 4. Open the lid, add sugar to make it popular, and drain the juice. Sprinkle a small amount of sesame seeds on the pot after serving.

Braised fish pieces

Raw materials: fish, onion, shallot, ginger, garlic, dried Chili, salt, chicken essence powder, sugar, rice wine, soy sauce, dried starch, sesame oil and vegetable oil. Practice: 1. Cut both sides of the fish with a knife and pat it down to dry the starch. 2. Cut the onion into inches and set aside. 3. Cut the onion, ginger and garlic into a whole piece, and shred the dried pepper for later use. 4. Add some oil to the pot. In 70% hot weather, fry the fish in the pot until golden, and take it out for later use. 5. Stir-fry Chili peppers in the pot, add shallots, ginger slices and garlic until fragrant, then cook yellow wine and light soy sauce. 6. Put the fried fish into the pot and add warm water, and the water will be distributed to two-thirds of the fish. 7. Add salt, chicken powder, sugar and seasoning cover, bake until the juice is sticky, and pour the sesame oil out of the pot.

Spicy sparerib

Practice: cut the pork bones into sections, marinate them with salt, onion ginger and rice wine, then fry them in a 60% to 70% hot pot until the surface is golden and crisp, and drain the oil. Leave the bottom oil in the pot, add dried Chili, pepper, ginger, onion, spice and douban net and stir-fry until the flavor is excellent, add fried ribs and stir-fry, add cooking wine and bone soup to boil, then put them in a big casserole again, add potato chips, add salt, chicken essence, monosodium glutamate, white sugar and stir-fry sugar, and simmer for later use.

After the customer orders, he scoops out a spicy sparerib from the big casserole and puts it in the small casserole. When it is easy to get angry, roll it with an iron clip to make it taste even. Turn off the heat when the juice is thick and sprinkle with onions. Sprinkle some shallots on the box to decorate it, and you can eat it.