Stir-fried shrimp food: shrimp, carrot, lentil, corn, ginger, soy sauce, onion, white pepper, starch, chicken essence powder, rice wine. Practice: 1. Wash the shrimp with warm water, pour a small amount of cold water into the pot, bring it to a boil, pour the shrimp in, soak it in water, remove it after it fades, pick out the shrimp line from all the bags, and cut all the fresh shrimps into pieces. 2. Dice carrots, corn and lentils, clean them, cut shallots into rings, and cut sweet potato powder with ginger. 3. Put the oil into the pot. When it is 60% hot, add ginger and onion, saute until fragrant, saute shallots and ginger, pour in corn, diced carrots, lentils and stir-fry for 2 minutes.

Pickled chicken gizzards Ingredients: 300g of chicken gizzards, wild peppers, pickled peppers, green onions, cooking oil, salt, ginger slices, green peppers, cooking wine, white peppers, chicken essence and soy sauce. Practice 1, clean the chicken gizzards, slice the chicken gizzards and cross them with a knife, then marinate them with cooking wine and white pepper for a while, then cook them in boiling water until they change color, and then take them out immediately for use. 2, wild pepper, pickled pepper, green onion cut into small pieces, ginger cut into ginger slices, and green pepper cut into small pieces for use. 3. Put an appropriate amount of cooking oil into the hot pot. When the hot oil is hot, add green onions, wild peppers, pickled peppers and ginger slices and stir-fry them over high fire. Try to stir-fry them for a while and stir-fry the flavor inside the pickled peppers. 4. Add the green pepper into the pot and stir-fry for 30 seconds, then add the cooked chicken gizzards and stir-fry over high fire. It must be stir-fried over high fire to be crisp, then add the chicken essence, light soy sauce and stir-fry evenly, and then go out of the pot.

Sesame chicken food: 2 chicken wings, appropriate salt oil, sesame oil 1 spoon, 2 slices of ginger, 2 cloves of garlic, onion 1 segment, rice wine 1 spoon, 2 tablespoons of soy sauce, appropriate pepper, star anise 1 piece, and minced pepper/kloc-0. 2. Put water into the pot, add cold water into the chicken breast, add Dongru, ginger slices and rice wine, boil, skim the floating foam, cover and cook for 10 for several minutes. 3. Pick it up, put it in cold water to cool it, let the chicken cool thoroughly, cut the chicken wings into small pieces and put them on the plate. 4. Chop garlic and ginger, put them in a bowl, add white sesame seeds, put the pepper powder on top, heat the pan, pour the boiling oil in the bowl, then pour in soy sauce, salt, white sugar and sesame oil, mix well and adjust to seasoning juice.