1. Wash Sanhuang chicken, cut into pieces of about 4cm, add ginger slices, cooking wine, allspice powder, salt (1 teaspoon, 5g), soy sauce and oyster sauce, stir well, and marinate for about 20 minutes.

2.？ Soak dried bamboo shoots in clear water until soft, rinse them, put them in a pot and cook for 15 minutes, then take them out and squeeze them dry for later use.

3. After soaking the fungus in warm water, remove the pedicel, clean it, tear it into pieces of equal size by hand, and drain the water for later use.

4.？ Wash the green garlic and cut it into 4 cm long sections.

5. Wash the dried mushrooms, soak them in warm water, remove the pedicels and drain the water for later use. Don't pour out the water for soaking mushrooms, put it aside for precipitation.

6. Add oil to the wok. When the oil is hot, turn to low heat, add dried Chili and minced garlic, stir-fry to one side of the wok, turn to high heat to heat the oil, then add the marinated chicken pieces, stir-fry until the surface of the chicken is slightly yellow, and take out.

7. Stir-fry the drained dried bamboo shoots, mushrooms and fungus in a pot, then pour in the water soaked with mushrooms, bring to a boil with strong fire, add salt (1 teaspoon, 5g), sugar and soy sauce for coloring, and cook for another 5 minutes.

8. Pour chicken nuggets, then beer, cover the pot, simmer for 15 minutes on medium heat, and sprinkle with green garlic.

Chicken (200g), bamboo shoots (or mushrooms) (65g), yellow wine (6.5g), soy sauce (3g), monosodium glutamate, ginger, wet water chestnut powder (8g), chopped green onion, refined salt, sugar and chicken soup (130g).

Production method:

Cut chicken into 1 inch dices, fry in a warm lard pot for half a minute, add bamboo shoots or mushrooms and seasonings (onion, ginger, yellow wine, soy sauce, wet water chestnut powder, salt, sugar, monosodium glutamate and chicken soup), simmer for 10 minute, and thicken with wet water chestnut powder.

500g of adzuki bean, 200g of sugar, 0/0g of rape leaf powder/kloc-,0/0g of Agrocybe aegerita, 0/5g of cooking wine/kloc-,0/.5g of refined salt/kloc-,0/.5g of monosodium glutamate/kloc-,and 0/.5g of refined powder/kloc.

Ingredients: pepper (dried red tip) 15g, onion 10g, ginger 10g, cooking wine 10g, vinegar 5g, sugar 5g, monosodium glutamate 3g, pepper 3g, peanut oil 30g, sesame oil 10g.

Five cloves of garlic, appropriate amount of starch, dried chili 10, sesame oil 1 tsp, soy sauce 1 2 tsp, cooking wine 1 tsp, balsamic vinegar 1 tsp, refined salt 1 tsp, and sugar.

Exercise 1. Knead the dough, let the air relax 10 minutes, shape it into the desired shape, and list it on the baking tray.

2. Brush a layer of water and preheat the oven at 200 degrees for 4 minutes.

3. Oven 180 degrees 17 minutes. The temperature in my oven is not enough, and the color is not enough when I come out of the oven. I brushed another layer of water, raised it to 200 degrees, baked it for 3 minutes, and put it in the oven to make the bread uniform in color. I ate bread this morning.

4. Chop the noodles into powder, cut carrots, corn and peas into pieces, and keep medium particles. Add a little black pepper and stir to form a filling.

5. Add starch to increase viscosity and stir evenly.

6. In order to stir-fry the noodles, I put the noodles in a fresh-keeping bag, tidy them up and put them in the freezer.

7. Take it out in the morning and cut it into pieces. Sprinkle a layer of monosodium glutamate first.

8. Fry the front, back and left side. Pay attention to oil absorption when cooking. Put your favorite sauce in it so that you can eat it. Because you want to eat bread, you should use more monosodium glutamate. Eating it directly can reduce the amount of seasoning.

9. The bread is half-baked, with bread and a little chutney in the middle. If you have vegetables, you can add them. The color will be very beautiful.