Ma Po Tofu : 1. Preparation materials: diced tofu, minced beef, soybean paste, salt, wine, dried red pepper, garlic, ginger, pepper, water starch, soy sauce, a little sugar. 2. Add a little vegetable oil in the pot, heat on high heat, when the oil is hot, add bean paste, salt, dried red chili, green garlic, ginger, pepper, ground beef, you can also use the above seasonings to marinate ground beef and add. Stir fry. 3. Add tofu cut into small pieces. Reduce heat and bring to a boil. 4. When the tofu is cooked, change the heat, add by the water starch, sugar, wine, monosodium glutamate, soy sauce thickening sauce. When the gravy evenly adheres, turn off the heat and start the pot. 5. pot, sprinkle pepper, fragrant, Sichuan flavorful Mapo Tofu on the table!

Coke chicken wings: Ingredients: chicken wings 6-8, Coca-Cola a small cup, a little chili powder, a little cumin (into the cumin, do not powder). Steps: put water in the pot, wait for the water to boil under the chicken wings, chicken wings 7 mature can be. Drain the water and set aside. Add more oil, use chopped onion and garlic to explode the pan, then add the chicken wings, cumin and chili powder, and stir-fry over high heat until the skin is slightly charred. Use a spoon to skim out the excess oil, add the cola, add salt and MSG, do not put a little water, when the cola is almost dry, turn off the heat slightly to reduce the juice. When the cola is almost dry, turn down the heat slightly to reduce the sauce. While boiling the cola, you can use a spoon to skim off the minced garlic and green onion. Don't forget to serve the sauce with the coke when you serve the dish. This dish is even better than KFC chicken wings. The wings are spicy and crispy to the bone.

Returning to the pot of meat: raw materials: pork buttocks tip, green garlic. Accessories: bean paste, black beans, green onions, ginger, pepper, spices, cinnamon, yellow wine, boiling water under the meat, cook for about 20 minutes, which put green onions, ginger, pepper, spices, cinnamon, yellow wine, skimming foam, until the chopsticks can be inserted into the meat, turn off the fire, soak for 5 minutes, and then out of the pot Green garlic pat, cut diagonal knife section, cut the meat into a large thin slices, depending on your knife skills, the thinner the better. Put a little oil in the pot, under the white meat, stir-fry, fat meat becomes curly, transparent, the meat shoveled to the side of the pot (this is a lazy person's approach!), the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat and the meat. Oh! In fact, it should be the meat first shoveled out in the fried bean paste), under the bean paste, stirred out the red oil, under the black beans, ginger, green garlic, with fried. This dish fried without adding salt, because the bean paste is already salty enough. The green garlic is slightly soft, pour yellow wine, you can get out of the pot.

Braised pork : 1, frying pan clean, hot, under two tablespoons of oil, put three, four tablespoons of sugar, turn on the heat. Pre-preparation: one piece of pork, cut into one-centimeter-square strips. 2, keep stirring with a frying spoon to dissolve the sugar into a reddish-brown sugar solution, which is also called stir-frying the sugar color. 3, pour in the chopped pork and stir-fry evenly so that each piece of meat is coated with the sugar color. 4, add soy sauce, cooking wine, ginger, rock sugar, salt a little, boil, and then turn to low heat for about two or thirty minutes. When the juice evaporated almost, increase the fire to collect the juice. 5, this is a good look

Sauerkraut :, generally with grass carp or black carp is good. 2, wash the fish, pay attention to wash the black membrane in the abdominal cavity. 2, wash the fish, pay attention to wash the black membrane in the abdominal cavity. 2, wash the black membrane in the abdominal cavity. The fish is not a good choice, but it is a good choice. (After drying to do the shark's fin is also good ...... haha) 4, the fish cut into segments. 5, with the hand pressure on the fish segment, the other hand to take the knife sticking to the fish spine along the upper edge of the push close to the fish bone, feel the position of the fish bone, adjust the direction of the line of knives in a timely manner... If you can't cut well, buy a few more fish to practice first :) 6, remove the fish bone. Fish head to cut, sliced down the fish meat, and the rest of the fish bone ...... If you like to even eat the bones together, you can also ignore this step... 7, the slice down the fish placed horizontally, along the direction of the fish tail to the head of the fish with a knife one by one under the thickness of each slice of about 5-7 mm or so. Note! The direction do not get reversed, or cooked out of the fish will be broken ~ ~ 8, take an egg, left and right hand pour a pour, pour out the egg white spare 9, fish bone cut into segments, and fish fillets fish head together in a basin, add salt and cooking wine mix, and then into the egg white scratched and mixed well, let stand for 20 minutes ~ wait a while. .10, sauerkraut ------ cuihua, on the sauerkraut 。。。。 A packet of two packets can be, like to put more. 11, cut sauerkraut, into sections 12, pot of oil to heat, preferably large oil, but in order to ...... Or use ordinary oil to do it! Pour into the cut sauerkraut stir fry .................. and then add water or stock to boil 13, first into the fish head and fish bones, simmer for 5-7 minutes ~ look not so good, huh! 14, add the other fish fillets, high heat 2-3 minutes ~ if you do not like the fish head, you can not fish head, omitted... 15, put salt, pepper, pepper, MSG and other seasoning, a pot of delicious yeast fish is finished!

Kung Pao Chicken: Ingredients: Chicken breast-400g Fried peanuts-50g Egg-1 Garlic-5cloves Starch-moderate amount of dried chili-10 Note: discretionary ingredients Seasoning :Cooking oil-500g (consume 50g) sesame oil-1tbsp Soy sauce-1tbsp Wine-1tbsp Balsamic vinegar-1tbsp Salt-1tbsp Sugar-1tbsp MSG-tsp Method 1. 2. Cooking oil into the pot to heat, chicken diced into the pot to fry, pull up and drain the oil; 3. Pan left a little oil, burst incense dried chili, garlic, and then into the chicken diced stir-fry; 4. Finally, put soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, cornstarch, sesame oil stir fry and thickening, and finally add the peanuts to stir-fry can be. Peanut rice must be in the dish before the pot, so as not to long in the pot stir fry, affecting the crunchy peanut rice. Boiled Fish: Fillet one piece of grass carp. Fish meat and fish bones separate marinade, (seasoning is the same) fish bones put the seasoning to put a little heavier. Because the meat is thick .... I think so ha:) Add the sliced fish fillets to an egg white, moderate salt, pepper, pepper, chicken essence, starch, cooking wine and marinate for about 30 minutes Put a small amount of oil in a pan, add garlic and ginger. Explode the aroma and discard What is this oil used for~~~? (The oil is used to fry the fish bones, because the fish bones are thick, and the fish meat slices require a different fire Put a large amount of oil, dozens of seconds, then add peppercorns, and fry slowly over low heat . Pepper fried out of the fragrance, add dried chili (these two steps process has been using a small fire) and so the pot of chili color darkened, the marinated fish in the pot sliding (marinated fish is best to use water to wash off the top of the East, because that will make the oil cloudy)

Fish meat: Material: 250 grams of lean meat, 70 grams of fungus, carrots half a carrot, 30 grams of pickled peppers, green onions 2, ginger, 1 small piece, Garlic 5 cloves, starch moderate Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar, chicken essence . Practice: 1, the lean meat washed and cut into coarse silk, served in a bowl, add salt and water starch to mix; 2, green onions, ginger and garlic washed and shredded standby. 3, fungus and carrot shredded spare. 4, the sugar, soy sauce, balsamic vinegar, refined salt, onion, ginger, garlic, broth, chicken essence, water, starch into fish sauce. 5, put oil in the pot, burn to fifty percent hot oil when poured into the shredded meat, stir fry after the next pickled peppers, to be stir-fried when excellent, and then the fungus, carrots and fish sauce poured in, stir fry a few times can be.

Sweet and sour pork ribs: Ingredients: Ribs - 500g Onion - 1 Ginger - 1 Garlic - 2 Cloves Starch - Moderate Seasoning: Cooking Oil - 500g (Consumption: 45g) Soy Sauce - 1/2 tbsp Vinegar - 1 tbsp Salt - 1/2 tsp Sugar - 1 tbsp Monosodium Glutamate - 1/2 tsp. 1. Wash and chop the ribs into small pieces; wash and slice ginger and garlic; wash and mince scallions; 2. Put oil in the pot, and when it is 50 percent hot, deep fry the ribs until the surface is charred yellow and drain the oil; 3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate (MSG), ginger slices, garlic slices, and stir fry with the ribs, pour in the lukewarm water that does not exceed the surface of the ribs, and then boil over a high flame, and then change the flame to low to cook for 30 minutes; 4. When the ribs are tender and flavored, add sugar, vinegar, minced scallions, and use water starch to make them soft. Add sugar, vinegar, chopped scallions, thicken with starch, and collect the juice over high heat. Characteristics: red color, sweet and sour aroma. The last thing you need to do is to put sugar and vinegar in the last place so that the sweet and sour flavors can come out.

Sour and spicy potato silk: a sour and spicy potato silk, is a home-cooked dishes, practice is simple, the raw materials needed is just a potato, a little pepper, a little pepper and garlic cloves Second, the potato peeled and shredded, the finer the better, knife ah ~ ~ and then shredded green and red peppers, garlic cloves cut into grains Third, the potato silk cut, over cold water to go to the starch, so that the fried dishes taste crispy. Four, ready to salt and white vinegar, with white vinegar will be dishes look clean color. Five, open fire, sit frying pan, add oil. Six, when the oil is hot, put the peppercorns in, fry the flavor. Seven, the peppercorns must be fished out do not, or eat when you will know. Eight, when the oil is hot, put the chili pepper and garlic granules into the explosion of flavor. Nine, pawing the pan and stir fry a few times. Ten, put white vinegar. Eleven, put salt, move quickly. Twelve, and then stir fry a few times, so that the salt flavor more uniform. Thirteen, cooked dishes on the plate, shaping, a plate of sour and spicy crunchy shredded potatoes can be on the table.