Ingredients: 6-8 chicken wings, a small cup of Coca-Cola. Seasoning: a little Chili powder, a little cumin (cumin granules, not powder).

Practice: put water in the pot, wait for the water to boil, then add the chicken wings, and the chicken wings will be ripe. Drain the water for later use. Put more oil, stir-fry with chopped green onion and garlic, add chicken wings, add cumin and Chili powder, stir-fry over high fire until the skin is slightly burnt. Skim off the excess oil with a spoon, add the coke, add salt and monosodium glutamate, and don't put any water. When the coke is almost dry, turn down the fire and collect the juice. You can skim the minced garlic and scallion with a spoon while burning coke. Don't forget to put the juice in the last dish.

2. Fish-flavored shredded pork

Ingredients: 250g lean meat, 70g agaric, half carrot, 30g pickled pepper powder, 2 shallots, 5 cloves of ginger/kloc-0, and appropriate amount of starch. Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence.

Practice: Wash the lean meat and cut it into thick shreds, put it in a bowl, add salt and water starch and mix well; Wash onion, ginger and garlic and shred them for later use. Shred auricularia auricula and carrot for use. Mix white sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice. Put the oil in the pan, pour the shredded pork when the oil is heated to 50% hot oil, stir-fry and add the pickled pepper powder. When the stir-fry is excellent, pour the fungus, shredded carrot and fish sauce and stir-fry for a few times.

3. Stir-fried lotus root slices with pepper oil

Raw materials: lotus root 500g, ginger10g, salt 3g, linseed oil 20g, vinegar10g, monosodium glutamate 3g.

Cooking method: wash ginger, peel and cut into powder; Wash fresh lotus root, peel off the black skin, cut into thin slices, and put it in cold water for a little washing; Put a proper amount of water in the pot, boil it, pour it into the lotus root and cook it, fish it into cold boiled water, let it cool and drain it; Add salt, soy sauce, vinegar and monosodium glutamate to lotus root slices, mix well, put them into a plate and put Jiang Mo on it; ⑤ Finally, blanch the lotus root slices with pepper oil.