Raw materials: saury, salt, pepper, pure grain wine and starch. Practice: 1. Scale the fish, rinse it, cut it into prismatic sections, and add salt, pepper and pure grain wine; 2. Marinate in the refrigerator for 1 hour; 3. Give the oil in the pot and wrap the fish with dry starch; 4. Sauté ed swordfish, gently turn it over and fry it until it turns yellow on both sides. Sauced duck tongue

raw materials: 25g of marinated duck tongue, 3 peppers, 4 sweet peppers, 1 tablespoon of soybean sauce, 1 small ginger, shredded, 2 tablespoons of cooking oil and 1/2 teaspoon of chicken essence (optional). 1. Cored the peppers and peppers, cleaned and cut them into strips with the same length as the duck tongue and a width of about .5cm.. 2. Put the pan on a slow fire, when the oil is brought to a boiling temperature of 5%, pour the soybean sauce into the pot, and when it bubbles, add the pepper, sweet pepper strips and ginger slices to fry for about 4-5min. 3. Stir-fry the braised duck tongue twice in the pot to make it tasty, about 1min, sprinkle chicken essence when taking out the pot, and stir well. Chopped Chili chicken

Raw materials: chicken wings, diced green onion, ginger, chopped Chili, salt, chicken essence, gorgon powder and edible oil. 1. Chop chicken wings into small pieces and marinate them with cassava starch, salt and chicken essence to taste; 2, the oil in the pot is hot, and the black pepper chicken pieces are slippery and fished up; 3. Leave the bottom oil in the pot and stir-fry the pepper, ginger, diced green onion and black pepper chicken. Add salt, chicken essence seasoning and stir-fry the sugar color with water starch. Chicken rolls with lotus root sauce

Raw materials: chicken breast, lotus root, wheat flour, salt, soy sauce, soy sauce, tomato sauce, garlic paste, and oil consumption: 1. Wash lotus root, peel and cut into small strips. 2. Cut the chicken breast into small pieces. 3. Add salt, soy sauce and soy sauce to the chicken breast and marinate for 15min. 4. Roll the marinated chicken breast slices with lotus root strips. 5. Wrap the wrapped lotus root chicken breast evenly with a layer of wheat flour. 6. Add some oil to the pot, boil the oil to 6% heat, put it in a wrapped lotus root strip, fry it with slow fire until it is golden on both sides, and fish it up to control oil and replenish water. 7. Sauce mixing: add oil consumption and garlic paste to the tomato sauce and mix. 8. Take another pot, pour a small amount of oil into the pot, boil the oil for 5 minutes, add the garlic paste and saute until fragrant, and add the fried juice to stir well. 9. Wrap the fried lotus root strips evenly and serve.