(1) Ingredients: shrimp chicken wings fat beef roll, sausage or lunch meat, potatoes, lotus root, lettuce corn, broccoli greens, cilantro, enoki mushrooms, fungus, mushrooms, fish balls, crab rods, beef meatballs, bean curd, rice cakes, wide noodles, green onions, ginger, garlic in moderation, dry chili pepper, flowers in moderation, salt, chicken broth in moderation

(2) Practice: lotus root slices, potato slices do not cut too thick. Not easy to cook first, cook pills, shrimp, squid, rice cakes, wide noodles. Meat dishes can also be fried in oil, add a little salt to the water, cooking greens mushrooms, mushrooms, fungus, corn and other greens cooked to 9 minutes. Bean curd, potato flakes are more easy to rot ingredients, cooking time control. All things are boiled and fished out to control the water. Start the pan hot oil under the pepper, dry chili pepper stir fry flavor, and then under the onion, ginger and garlic continue to stir fry, under the spicy hot pot seasoning, or spicy hot pot base can also be. Stir fry the sauce into the cooked meat and vegetables, stir fry over high heat, add salt, chicken seasoning. Let the seasoning flavor evenly coated in the top of each ingredient. Finally, add the cilantro and cook.

2, stewed prawns

(1) Ingredients: 500 grams of prawns, 2 green onions, 2 slices of ginger, 4 cloves of garlic

(2) practice: shrimp to remove the shrimp line shrimp gun shrimp whiskers clean, green onions, ginger and garlic chopped, small onions cut into pieces. Mix a sauce: 2 spoons of soy sauce plus half a spoon of dark soy sauce, add a spoon of oyster sauce, 1 spoon of cooking wine, half a spoon of balsamic vinegar, half a spoon of sugar, ketchup 1 spoon and mix well. Pan into a little more than once in the oil, sautéed onions, ginger and garlic, add prawns, stir fry until brown, add the sauce stir fry 1 minute, then cover and simmer for 2 minutes (can add 3 tablespoons of hot water) and then stir fry juice, before leaving the pan under the green onion and stir fry evenly can be.

3, roasted bamboo

(1) Ingredients: 120 grams of dry bamboo, dry fungus 8-10, half a carrot, half a green pepper

(2) sauce: a spoon of oil, soy sauce a spoon, a pinch of salt, a pinch of sugar, corn starch 8 grams, a small amount of water

(3) practice: dry bamboo, black fungus soaked well ahead of time, the bamboo must be soaked in cold water, hot water will rot. Soak will rot, generally soak 4-6 hours on the line, black fungus do not soak overnight. Drain the water and set aside. Peppers, carrots cut into julienne strips. Seasoning sauce. Start a pot of oil, green pepper and carrot shredded fried until snapped. Put in the blanched bamboo and fungus, casually stir fry a few times, to quickly pour in the sauce, because bamboo is particularly easy to stick to the pan. Be sure to stir fry quickly, all the vegetables evenly hanging sauce, you can turn off the fire out of the pot.