Stir-fried chicken leg food: about 250 grams of chicken (2 pieces); Leek stem150g; 5 Vitex negundo; 8 millet pepper; Appropriate amount of soy sauce, mature vinegar and white pepper; Appropriate amount of water starch, salt and chicken powder oil pepper; 3 garlic. Practice: 1, boneless chicken leg, clean, cut into hard particles and wash with black pepper, rice wine, salt, water starch and appropriate amount of water! 2, clean the leaves of green garlic, cut into small particles! 3. Wash Erjingtiao and Xiaomi pepper separately, cut into sections and set aside! 4, garlic peeled and cut into pieces! 5. Heat in a pan, add proper amount of cooking oil, pour chicken essence, quickly disperse and upgrade, and manipulate vegetable oil! 6. Leave a small amount of oil in the pot, add leek moss and green pepper to stir fry, add chicken breast to stir fry, season with soy sauce, vinegar, salt, white pepper and spicy chicken breast, and turn off the heat instantly!

Braised pork belly with black bean sauce and pepper; Pepper; Fish sauce; Ginger; Rice wine; Original pumping; Raw pumping; Spice girl sauce; Handsome lobster sauce; Vinegar; Garlic yellow 1. Pork belly in cold water, add an octagonal, a few slices of ginger and a little old vinegar, cook until wooden chopsticks are easy to poke, pick it up, let it cool, and cut into pieces for later use. Chop the fish paste, shred the ginger, chop it casually, cut the pepper into long sections with a hob and add garlic. 3. Add some oil to the cold pot (don't use too much), lower the fire, stir-fry pork belly in the pot, stir-fry some oil (don't make lard residue), add a little rice wine, lower the fire, add onion and ginger to this extent, and stir-fry twice with slow fire. 4. Add a little spicy sauce (you can put Pixian bean paste or something), soy sauce, soy sauce, and white sugar (not sweet). 5. Dig two spoonfuls of handsome lobster sauce, keep the pot hot, stir-fry the lobster sauce until the pork belly is near the surface, but don't change the lard residue or tenderness inside, add pepper and stir-fry until it is broken. 6. Add garlic yellow, add a little mature vinegar along the side of the cauldron (strange taste principle can't be eaten, it should be a small half bottle cap) and stir fry twice (no salt, because soy sauce and soy sauce are salty).

Steamed scallops with bean curd brain raw materials: fresh oysters, garlic, bean curd brain, cooking oil, salt, monosodium glutamate, rice wine, shallots and diced peppers. Practice: 1. First, clean the surface of oysters with a brush, and rinse off fine sand and other residues. 2, with a sharp blade, into the oyster shell, close to one side of the shell wall, cut the meat on both sides of the scallop. 3. Remove the internal organs of the oyster, that is, a black mass, as well as its gills and edges. Only the round meat in the middle and its crescent yellow are left. 4. Marinate the finished pearl oyster meat with wine and a little salt for 5 minutes. 5. Cut the garlic into powder, add a little oil to the pot, put the minced garlic into the oil when the oil is 80% hot, fry the minced garlic to yellow with medium and small fire, and take it out with the oil. Add salt and monosodium glutamate and mix well. 6. Put the empty scallops on a flat plate, then put tofu on each scallop, then put the pickled scallop meat on it, and then evenly spread the fried garlic on the scallop meat. 7. After the water in the pot is boiled, put the oysters in and steam for 5-6 minutes. 8. Finally, put the shallots and shredded red pepper into the jellyfish.