Roasted bullfrog with chestnuts: 2 hetian chickens, 5 chestnuts 1 root, onion 1 root, ginger 1 root, 12 garlic, 3 green peppers, 3 red peppers, salt 1 teaspoon and black pepper 1 teaspoon. Practice: 1. Slice the frog, mix well with half a teaspoon of salt, half a teaspoon of vegetable oil, half a teaspoon of black pepper and two teaspoons of dry starch, and marinate for ten minutes. Blanch chestnuts 10-20min, take out and cool, cut green and red peppers, and slice ginger. 2. Add some oil to the pot and cook for 8 minutes. Put the frog in and fry it. Throw them in one by one, gradually stop rolling, shake the pot until the frogs can disperse, and then peel them off with chopsticks. Chestnuts are also fried in the pot, and the skin is slightly crispy. Fried frogs and chestnuts are reserved. 3. Throw away all the fried bullfrog oil, and the oil in the pot will do. Stir-fry onion and garlic until fragrant. Convert to cigarettes, old smokers, rice wine, old rock sugar, a bowl of big bone soup. Boil. Pour in frogs and chestnuts.

Braised pork with dried bamboo shoots: raw pork, dried bamboo shoots, beer sprinkling, light soy sauce, sugar, salt, spiced powder, star anise, galangal, onion, ginger and garlic; Exercise 1. Boil in a pot, add meat, cook without cover 10min, remove the cleaning foam and wipe it clean with kitchen paper. Steam dried bamboo shoots, wash them and cut them into strips. 2, the dish pot is hot, pour pork belly and stir-fry to get oil, pour the oil, add onion, ginger, garlic and meat and stir-fry to get fragrance, pour in dried bamboo shoots cut into small pieces, add soy sauce, old rock sugar, salt, allspice powder, star anise and galangal, and pour in beer sprinkles after stirring.

Chili fried chicken leg meat food: chicken wings, Chili, dried Chili, pepper, ginger, garlic, onion, Pixian bean paste, soy sauce, rice wine, salt, sugar, tapioca starch. Exercise 1. Wash the chicken wings, take out the bones and slice the meat. Wash Zanthoxylum bungeanum, cut into sections, slice ginger and garlic, and obliquely cut onion into sections. 2. Add soy sauce king, half rice wine, soy sauce and cassava starch to the chicken and marinate for more than one hour. 3. Cook the oil in the pan for 7 minutes, stir-fry the ginger slices of13, pour the chicken, stir-fry until it is 80% ripe, and take it out. If there is not enough oil in the pot, you can put more. After boiling for 7 minutes on high fire, add Pixian bean paste and fry it in medium fire into Chili oil. 5. At this time, add all ginger slices, garlic, dried peppers, prickly ash, and winter shavings and stir-fry for fragrance. 6. Then pour in the chicken and stir fry together, and cook the other half of the rice wine and stir fry.