First, the mushroom meat clip:

1, add a teaspoon of salt, blanch the mushrooms, cut off the stems of the mushrooms, trim the edges and draw a grid;

2. Chop the chicken breast, diced mushrooms, chopped green onion, a little salt, minced onion and ginger, pepper, 1 spoon soy sauce, cooking wine and oyster sauce and stir well;

3, kitchen paper, absorb the moisture of mushrooms, and the surface of mushrooms is stained with corn starch;

4. Put in the meat stuffing, fold it in half and press it flat, and then dip the starch in the meat stuffing; Pan-fry both sides in hot oil;

5, minced garlic, stir-fry millet pepper, pour in mushrooms, add half a spoonful of soy sauce, oyster sauce, a little salt, stir fry evenly and sprinkle with chopped green onion.

Second, pineapple ribs:

1, pork ribs soaked in white vinegar and water to bleed, washed with water and drained;

2. Stir-fry ginger slices under oil heat, pour in ribs and add a spoonful of cooking wine, stir-fry and change color;

3, put less oil in rock sugar, simmer the jujube red, pour in the ribs, stir fry and color, add boiling water and cook the ribs for 40 minutes;

4, add garlic, a spoonful of balsamic vinegar, a little salt, white sugar stir fry, pour pineapple, sprinkle with sesame and chopped green onion and stir fry.

Three, chopped green onion shrimp:

1, shrimp shell, back and shrimp line;

2. Add a proper amount of salt, Jiang Mo, onion, pepper powder, and a spoonful of cooking wine to marinate evenly 15 minutes;

3, the onion is cooked with boiling water and chopped into onion;

4. Beat an egg, chopped green onion, a spoonful of water, a spoonful of cooking oil and 5 spoonfuls of crispy meat powder into the bowl and mix well;

5, shrimp wrapped in batter, the oil temperature is 70% hot, fry in the pot until golden and crisp.

Four, Pleurotus eryngii fried meat:

1, stir-fry pork belly slices, add onion, ginger and garlic and saute until fragrant;

2. Pour in Pleurotus eryngii and stir-fry for steam;

3, add two spoonfuls of soy sauce, one spoonful of oyster sauce and green pepper, stir fry and break.

5. Stir-fry chives and dry them:

1, stir-fry garlic slices in hot oil, and stir-fry millet spicy and fragrant;

2. Pour in leek, add a spoonful of soy sauce, a spoonful of oyster sauce, a little salt, and stir-fry chicken essence evenly.

Six, onion roast chicken:

1, wash the chicken legs and cut into pieces;

2. Add a spoonful of cooking wine and salt, stir a spoonful of starch and a little pepper evenly, and marinate for 20 minutes;

3. Pour the chicken pieces in hot oil and fry until golden on both sides;

4, a spoonful of soy sauce, a spoonful of oyster sauce and a proper amount of sugar stir fry evenly;

5. Pour in the green onions and stir well for one minute.

Seven, stir-fry tofu:

1, break the old tofu into pieces by hand, add salt to the pot and remove it;

2, add onion and garlic, Chili powder, green and red peppers, sesame seeds;

3, pour hot oil, add a spoonful of soy sauce, and mix well.

Eight, moss fried squid:

1, boil the squid in water, add onion and ginger to cook wine for one minute, and take it out;

2. Saute ginger and garlic in hot oil, stir-fry garlic moss under dried Chili until it is broken;

3, add squid and a spoonful of bean paste, a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of soy sauce, a little chicken essence, stir well.

Nine, garlic shrimp tail:

1, lobster tail cold water into the pot, add cooking wine and ginger slices to blanch;

2, the water is boiled for ten seconds, and the cold water is immediately fished out;

3. Stir-fry minced garlic in oil, stir-fry crayfish, and soy sauce in two spoonfuls.