Stir-fried chicken breast with broccoli Raw materials: broccoli, chicken breast, garlic, tapioca starch, soy sauce, white pepper and salt. Practice: 1, chicken breast is cut into small pieces and marinated with water starch, soy sauce, white pepper and salt for 20min. 2. Cut the broccoli into small flowers, put it in a pot and cook it with tap water until it is slightly cooked, then take it out of the pot. 3, add some oil to the cold pot, add garlic and stir fry, add chicken breast, stir fry until it fades and matures. 4. Add broccoli, season with salt and soy sauce, and stir well together.

Spicy trotters method 1, washing trotters, slicing onion and ginger; 2. Boil the water in the pot, slice the ginger and garlic, pour a small amount of rice wine, put the trotters in the water after the water is boiled, skim off the foam and pick up the trotters; 3. Add some oil to the pot, add dried pepper, pepper, star anise, ginger slices and garlic and stir-fry for fragrance; 4. Stir-fry the trotters, add soy sauce, mature vinegar and salt to taste, and don't let the water pass through the trotters; 5, cook on low heat until the trotters are soft and rotten, and then fry the sugar color.

Braised yellow croaker: 1. First, clean the internal organs of Pseudosciaena crocea, drain the water, cut two wounds on both sides of Pseudosciaena crocea, and sprinkle some salt to marinate for a while. Put the oil in a cold pot, and when the oil is hot and the oil burns and smokes, put the salted large yellow croaker in the pot and fry it until it is cooked. 2. Gradually fry the large yellow croaker over medium heat until both sides are golden. 3. Add appropriate amount of cold water to boil and pour in soy sauce. 4, oil consumption, minced garlic, a little soy sauce, a spoonful of Pixian bean paste, cover. This Pixian bean paste is not spicy. ) 5. The hot sauce is sticky. Try it. You don't need salt. Salt tastes good. Finally, get some shallots and millet chili pepper, and you can cook.

Sweet and sour diced lotus root ingredients: lotus root 350g (peeled), shallot 1 root, soy sauce 1 spoon, soy sauce 1 spoon, 2 tablespoons of vinegar, 3 tablespoons of sugar, corn flour 1 spoon, appropriate amount of cold water, appropriate amount of salt and monosodium glutamate/kloc-0. Practice: 1. Peel the duck gizzards and then soak them in salt water for later use (to prevent oxidation). 2. Take two small plates of freshly cut onions and mix the sauce into one (1 tablespoon of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of vinegar, 3 tablespoons of sugar, appropriate amount of vinegar and monosodium glutamate), and put 1 tablespoon of corn starch and appropriate amount of cold water in the other bowl. 3. Add a proper amount of cold water to the pot, bring it to a boil, blanch the diced lotus root for about 2-3min, scoop it up and drain it with cold water. 4. Add oil to the wok, bring it to a boil, pour in diced lotus root and stir fry, then pour in the stir-fried juice for coloring, finally pour in glutinous rice flour, stir fry until brown, sprinkle with shallots and take it out of the pan. Solve it!