Cut and marinate chicken, half a spoonful of cooking wine, one spoonful of soy sauce, a little salt, one spoonful of starch, a little pepper and diced carrots for later use.

Juice mixing: oil 1 or so, half a spoonful of soy sauce, half a spoonful of cooking wine, one tablespoon of sugar, and stir the starch dog evenly for use.

Prepare ingredients: Zanthoxylum bungeanum, ginger powder, dried Chili segments and green onions.

Stir-fry diced carrots in a hot oil pan, take out, add marinated diced chicken, stir-fry until it changes color, and serve. Stir-fry pepper, ginger, dried Chili and scallion oil until fragrant. Add carrots and chicken and mix well. Add the prepared sauce and stir well. Sprinkle a little chopped green onion for decoration.

Sausage with peas.

Shred peas on both sides, blanch for one minute, stir-fry garlic slices, add sausage and peas, add appropriate amount of salt and chicken essence, and stir-fry out of the pan.

Braised pork and quail eggs.

Cut pork belly into mahjong tiles, put it in cold water, add onion and ginger cooking wine, and continue to cook for 3-5 minutes after the water boils. Cover the rice cooker with crystal sugar, light soy sauce, garlic, ginger, star anise, cinnamon, fragrant leaves, dried peppers and quail eggs, cook and shell, add boiling water, stew pork belly 1 hour, add quail eggs halfway, and take the juice.