The practice of Jinsha banana: 1. First, add an appropriate amount of cooking oil to the pot that is easy to get angry. The temperature is above 160 degrees, which is actually 50-60% of the temperature. Add bread crumbs and fry. Stir-fried chicken powder needs to be constantly stirred, so that the fried chicken powder does not need to precipitate and will not stick to the side of the pot. Pay attention to control the temperature and don't fry the bread crumbs. 2. Cook for 20-25 seconds, scoop up the fried chicken powder, control the oil and replenish water, put the fried chicken powder with detergent into a tray, smooth it with wooden chopsticks, and let it cool (the bottom of the tray can be padded with two pieces of oil-absorbing paper, so as to absorb the excess oil of the fried chicken powder), which is refreshing and not greasy. 3. Peel the oranges below, then cut them into pieces of uniform size, pour a proper amount of salad dressing into the bowl, put the bananas and apples cut into small pieces into the bowl, and dip the salad dressing evenly. 4. Then put it into the fried chicken powder, so that the banana apple is covered with the fried chicken powder, and then gently grasp it by hand (so that the fried chicken powder can be tightly attached to the banana apple and is not easy to fall off), and put the banana apple covered with the fried chicken powder on the plate.

Dried duck intestines: 1, beef tripe soaked in water 15 seconds, cut into 3cm long sections. Cut the green pepper and red pepper into small pieces. 2, the vegetable pot oil is 50% hot, and Pixian bean paste, onion and ginger are delicious. 3, hairy belly for 30 seconds, cook rice wine, add spicy girl sauce, garlic cloves, and use soy sauce to lick. 4. Add salt, chicken essence and bone soup and simmer for 5 minutes.

The practice of sweet and sour pork ribs: 1. Wash ginger and garlic and cut into pieces. 2. Chop a section of ribs about 5 cm and wash the blood. 3. Add water to the pot and bring it to a boil. Add spareribs, ginger and garlic slices, skim off the froth, blanch and drain. 4. When the ribs are cold, wrap them with tapioca starch, and let tapioca starch evenly wrap the ribs for later use. 5, put 30 grams of cooking oil in the pot, boil the oil for 7 minutes, put it in the ribs wrapped with cassava starch, and fry until golden brown. 6. Take 10g oil from a clean pot, heat it for 7 minutes, add 10g tomato sauce, stir-fry until fragrant, add 100g cold water, add 5g salt, 15g white sugar, 5g white pepper and 10g white rice vinegar. 7. When the juice is sticky, add the fried ribs.