1. Wash the bitter melon and cut it into thin slices;

2. Put oil in the wok and add the shrimp when the oil is 70% hot;

3. Take out the shrimp after it changes color;

4. Then put in a proper amount of oil in the wok and put in the chopped bitter melon;

5. Stir-fry the bitter melon until it becomes soft and put in the shrimp, add salt and soy sauce, and put in chicken essence before leaving the pan. When the bitter melon becomes soft, put in the freshly fried shrimp, put in the salt and soy sauce and put in the chicken essence before leaving the pan.

Guangzhou style bacon practice:

1. Selection and cutting: raw materials used without milk breast rib meat, cut into 1.5 cm wide, 33 to 38 cm long strip. Requirements of the strip of tolerance uniform, neat knife work, thickness consistent, hairless skin, no injury spot. Cut into strip blanks, at the top of the hard fat right, oblique knife through the skin into 0.3 to 0.4 centimeters of small eyes wearing twine to facilitate hanging.

2. Pickling: strip blanks to 25 kg as a unit, placed in a container and washed in batches. First use the cattle 0 to 50 ℃ of warm water to soften the hard fat, and then wash the floating oil on the strip blanks, placed on the filter disk to drain, and then according to the provisions of the Western mix. Mixing should first bacon billet in the container, and then sugar, salt, soy sauce, sodium nitrate and white wine and other ingredients are mixed well, poured into the tank, hand mixing, and every 2 hours up and down turn once, as far as possible to make the liquid material seepage to the inside of the billet. Marinating must be divided into grades and specifications to ensure quality. Marinate 8 to 10 hours to buckle the rope. Rope buckle in the eye of the hole, the length should be neat, such as found in the marinade time is not enough can still be put into the marinade tank to marinate until through and then out of the tank.

3. Baking: bacon billet cured out of the tank, you can open the bamboo. Each bamboo pole can hang about 5 kilograms, sent to the baking room. Bamboo poles should be neatly arranged, each pole distance between 2 to 3 centimeters, into the baking room should be immediately after the asbestos curtain down. The temperature of the drying room is maintained at 45 to 50 ℃, the temperature began to be high, and then gradually reduced, the correct mastery of the temperature of the drying room is to determine the quality of the finished product is the key. Operators often check the degree of dryness of the meat billet, if the temperature is too high, the fire is too strong, the oil dripping too much, affecting the yield. If the temperature is too low, it is easy to sour taste, and dark color, affecting the quality. Baking should be divided into levels to prevent confusion. Bacon billet into the baking room after 14 hours or so, depending on the dryness of the billet can be raised to the second level to continue baking. Ascending layer of bamboo poles inside and outside each other to change the position, so that the billet by the temperature uniformity, and then after 24 hours or so can be out of the room. Finished products out of the room must master the first and then out, divided into levels, out of the room in batches. And check whether it is dry, such as the appearance of impurities, white spots, scorched spots and mold and other phenomena, should be picked out another treatment.

4. Storage and custody: (1) bacon storage should pay attention to keep clean, to prevent pollution, at the same time to prevent rodents and insects. Such as hanging dry, ventilated and cool place, can be saved for 3 months; such as altar, the bottom of the altar put a layer of 3 cm thick quicklime, covered with a layer of plastic sheeting and two layers of paper, into the bacon strips, sealing the altar mouth, can be saved for 5 months, such as bacon strips loaded into a plastic grocery bag, tighten the mouth of the bag is buried in the ash, can be saved for half a year. (2) bacon needs to be transported preferably loaded potato crates, lined with waxed paper around to prevent moisture, but in the box if you find the bacon back to the moisture, but also must be re-entered into the drying room drying, to be cooled and then boxed. Otherwise, it is easy to deteriorate in transit.

Icing sugar snow fungus coconut cup practice:

1. coconut peeling, scraping clean, in the tip of the horizontal saw down about 1/5 to stay for the lid, pour out the coconut water;

2. icing sugar into the bowl, add water, into the cage drawer with a high-fire steaming for about 15 minutes, take out the filter with a clean towel, and then the filtered sugar water poured back into the coconut cup;

3. coconut cup, add coconut lid, into the cage drawer with a high-fire steam about 15 minutes, remove the filtered sugar water;

3. coconut cup Add the cover of the coconut cup, into the cage drawer with fire steam about 1 hour, put the snow fungus (silver ear) and then stew about 1 hour will be completed.

Ice Sugar Snow Fungus Coconut Cup preparation tips:

Oyster Sauce Duck Feet Preparation Materials:

Main Ingredients: Duck Palm 800 grams

Auxiliary Ingredients: starch (fava beans) 5 grams

Seasonings: 15 grams of green onion, 5 grams of ginger, 3 grams of Chenpi, aniseed 1 grams of salt 15 grams of monosodium glutamate (MSG) 4 grams of sugar 10 grams of oyster sauce 15 grams of sesame oil 2 grams of soy sauce 20 grams of soybean paste, 2 grams of sesame oil. 20 grams of soy sauce, 15 grams of yellow wine, 20 grams of vegetable oil

Oyster sauce duck feet features:

This dish is soft and smooth meat, gravy flavor, oyster aroma through the bone, wine and rice are suitable.

Oyster sauce duck feet practice:

1. duck feet to the skin coat and toenails, rubbed with refined salt, washed and dried, coated with soy sauce;

2. wang fire hot frying pan, the oil, put ginger, green onions, duck feet slightly stir-fried;

3. cooking yellow wine, add soy sauce, transferred to the bottom of the bamboo grates tile pot, add oyster sauce, star anise, chenpi, soy sauce, refined salt, monosodium glutamate (MSG), Add oyster sauce, star anise, orange peel, soy sauce, refined salt, monosodium glutamate, sugar and an appropriate amount of water, cover and cook over medium heat for about 70 minutes until soft and rotten and take out;

4. Pour out the original juice, remove ginger, green onion, star anise, orange peel, put the duck feet rows in a bowl, into the steamer basket and take out, overlay buckle in the dish;

5. Heat the sauté pan over medium heat and put down the oil, add the original juice, the rest of the soy sauce, sugar and monosodium glutamate, thicken the gravy with wet cornstarch and add sesame oil and peanut oil to push evenly, pour over the duck feet. Push well, pour on the duck feet will become.

Li Pu button meat ingredients:

Main ingredients: pork ribs (pork) 500 grams, taro 500 grams

Seasonings: pepper 2 grams, star anise 2 grams, curd (red) 20 grams, 30 grams of dark soy sauce, 3 grams of sugar, 20 grams of wine, starch (corn) 10 grams of peanut oil 100 grams of garlic (white skin) 2 grams

Li Pu Characteristics of buckled pork:

This dish is fresh, fragrant and smooth.

Li Pu buckle meat practice:

1. Lipu taro cut into rectangular slices, deep-fried in boiling oil;

2. garlic minced;

3. dry starch in a bowl with the right amount of water to modulate into a wet starch standby;

4. pork burned to remove the hair, scraped clean, placed in a soup pot, immersed in the seven ripe, take out, on the old soya sauce color, with the martial arts fire rolling Deep-fried (so that it wrinkled skin), take up, wash grease with cold water, cut into rectangular slices;

5. will be garlic, milk, pepper, aniseed, soy sauce, sugar and has cut the cooked meat mix, and then a piece of taro, a piece of meat and clamp up, discharge in a large bowl, and then into the cage steamed;

6. will be steamed buckwheat poured out of the original juice, covered with a plate;

7 . . burn a pot over a high flame, put in the original juice, add two soups (175 grams), dark soy sauce, wet starch thickening, and pour it over the buckled meat.

Pepper chicken ingredients:

Main ingredients: 150 grams of chicken, deer antler 110 grams

Seasoning: 20 grams of green onions, 2 grams of pepper, 50 grams of vegetable oil, salt 1 grams of monosodium glutamate 4 grams of soy sauce 4 grams of sesame oil 2 grams of wine 10 grams of thickening powder 7 grams of powdered gravy

Pepper chicken practices:

1. Chicken meat cut into 5 cm * 4 cm thin slices, add 1 gram of salt, 2 grams of monosodium glutamate, 2 grams of soy sauce, 2 grams of sesame oil, 5 grams of wine, 2 grams of cornstarch and mix well; angle vegetables to pick the leaves; green onions cut flowers.

2. Cornichons, chicken were put into the hot frying pan fried, fish out and spare.

3. 10 grams of oil in the frying pan to heat, add pepper and scallions stir-fried, add chicken and MSG 2 grams, 2 grams of soy sauce, 2 grams of sesame oil, 5 grams of wine and stir-fry quickly, and finally poured down the cornstarch, thickened with water, stir-fry can be served on the plate.

Pepper chicken production tips:

1. plate side of the pavement on the corner of the other can add tomato slices and silk pepper slices decorative.

2. This product has a deep-frying process, you need to prepare about 300 grams of vegetable oil.

White Cut Duck Ingredients:

Main Ingredients: Duck 1000g

Accessories: Sesame Seeds 45g, Chili Peppers (red, sharp) 50g

Seasoning: 25g of coriander, 10g of ginger, 30g of light soy sauce, 15g of sesame oil

White Cut Duck Directions:

1. Red chili pepper julienne;

2. Ginger slices spare;

3. Sesame in a dry pan and stir-fry for use;

4. parsley washed and chopped;

5. cut off the duck tail, torn off the fat, washed and drained of water, with 8 grams of wine, put 8 grams of wine, put ginger slices steamed for 1 hour;

6. duck cold cut pieces of the dish, dripping with seasoning, sprinkle parsley, sesame seeds, red chili pepper can be.

Making materials for roasted chicken with preserved vegetables:

Main ingredient: 1500 grams of chicken

Supplementary ingredients: 75 grams of moldy dried vegetables, 75 grams of pork (fat and lean), 20 grams of mushrooms (dried)

Seasoning: 10 grams of ginger, 10 grams of green onions, 5 grams of salt, 3 grams of monosodium glutamate, 15 grams of sugar, 15 grams of dark soy sauce, 10 grams of soy sauce, 1 gram of sesame oil, 1 gram of pepper, 15 grams of yellow wine, 15 grams of soy sauce. 15g of yellow wine, 10g of starch (fava bean), 50g of vegetable oil

Features of roasted chicken with preserved mustard greens:

Smooth skin and tender meat, preserved mustard greens are fragrant and flavorful.

The practice of roasted chicken with preserved mustard greens:

1. tender chicken slaughtered and cleaned;

2. preserved mustard greens dipped and washed;

3. pork washed and cut into julienne strips;

4. soaked shiitake mushrooms stemmed, cleaned and cut into julienne strips;

5. ginger and green onion washed, ginger julienne strips, green onion cut into strips;

6. preserved mustard greens cut into thick shreds, added to the meat, add to the mushrooms, and cut into julienne strips. thick wire, add shredded meat, mushroom, ginger, sugar, salt, monosodium glutamate, dry starch, oil and mix well;

7. will be mixed into the chicken abdominal cavity, with a bamboo skewer sewing the knife mouth, and with the watercress firmly, in order to prevent stuffing out;

8. medium heat hot frying pan, oil, put onion strips, incense, cooking wine, under the old soy sauce, salt and soup (or water) 500 ml, will be put into the chicken, cover with a medium heat about 20 minutes to take out;

9. Medium heat about 20 minutes to remove;

9. Pour out the chicken abdominal cavity of the plum stuffing in a dish, cut the chicken into pieces, placed on the plum, arranged in the shape of chicken;

10. medium heat hot frying pan, oil, pour in the original sauce, add soy sauce, monosodium glutamate, thickening with wet cornstarch, put sesame oil and oil pushed evenly, drizzled in the chicken on the surface of it into the.

The production of roasted chicken with preserved vegetables:

Burning to master the fire, can not add soup in the middle, so as not to affect the quality.