1, thaw the chilled cuttlefish larvae100g, trim them evenly, put them in a water pot with ginger and scallions, blanch them, take them out and ice them with ice water for later use.

2. Fry Erjing pepper100g in an oil pan, tear it into strips by hand, and then cut it into 6 cm long sections; Another 50 pieces of Vitex negundo pepper were restrained to burn pepper, and then the knife was changed into a circle; Dice 25 grams of Red Beauty Pepper and pickle it with scallion oil and salt; 20g of sea cabbage is washed and blanched to remove the salty taste; Bud garlic15g broken; All are ready for use.

3. Mix 5 grams of salt, 2 grams of Weidamei soy sauce 1 5ml, Mijixian10ml, 5 grams of sugar, mature vinegar10ml, monosodium glutamate1g and chicken powder into juice. Put cuttlefish roe, roasted pepper ring, garlic pat, Chinese cabbage and fried Erjing pepper strips in juice and mix well, then put them in a plate, pour in 20 ml of raw clear oil, and finally sprinkle with pickled red beauty pepper.

Materials required for burning potato chips with garlic moss: garlic moss 1 teaspoon, 2 potatoes, 3-4 millet peppers, proper amount of oil and salt, 2 slices of ginger, oyster sauce 1 spoon, soy sauce 1 spoon, a little soy sauce, half a tablespoon of starch, chicken essence 1 teaspoon,

Practice steps:

1. Remove the head and tail of garlic moss, wash it, and then cut it into sections. Cut Xiaomi spicy in half, and shred ginger.

2. Peel and wash the potatoes, and then cut them into chips with a thickness of about 1 cm. Don't cut the chips too finely. If the chips are cut too finely and fried before burning, the chips will be easily broken.

3. Add half a bowl of water to the bowl, then add oyster sauce, soy sauce, soy sauce, a little salt and starch, and mix well to make the juice for thickening.

4. Add oil to the pan and heat it to about 60% heat. Shake the potato chips and fry them in the oil pan. Don't turn them over first. After frying the potato chips until they are set, turn them over with a spoon from time to time to make them evenly heated. Fry them until they look golden. Take them out and drain the oil for later use.

5. Put the garlic shoots into the oil pan for a while, immediately take out the garlic shoots and drain the oil for later use.

6. Pour out the oil in the pot, leave a little base oil in the pot, add ginger and millet and saute until fragrant.

7. Pour in the prepared thicken juice, stir in the pot with a spoon, and heat the soup until it is thick and transparent.

8. Add the fried garlic moss and potato chips, stir fry a few times quickly, evenly wrap the sauce on the ingredients, turn off the fire, and serve out. A dish with all colors and flavors is ready.