Stir-fry chilli shrimp

Raw materials: 18g of shrimp, appropriate dried Chili, 3 slices of ginger, 2 cloves of garlic, 1 spoon of white pepper, 1 stir-fry spoon of Pixian bean paste. 1. Prepare raw materials. 2. Remove the head and tail of the shrimp, peel off the head of the shrimp, remove the fresh shrimp, and sprinkle with white pepper for pickling for a while. 3. Dry cut the Chili. 4. Cool the oil in the pan, pat the onion and ginger flat, and press the pot down with the pepper for a while to understand the stir-fry. 5. Add a teaspoon of Pixian bean paste, a small bowl of water and stir fry. 6. Pour in the fresh shrimp, stir-fry until the fresh shrimp turns bright red, and stir-fry it slightly in sugar. Black tea chicken wings

Raw materials: 1 chicken leg, 1g salt, 3 tablespoons soy sauce, 3 tablespoons rice wine, 1 tablespoon pure honey, 1 tablespoon oil consumption, appropriate corn flour, appropriate vegetable oil, and appropriate onion and garlic powder: 1. Wash and slice chicken wings. 2. Put the chicken nuggets with black pepper into a film bag, add a proper amount of corn flour, and then shake the film bag back and forth to make cassava starch evenly stick to the chicken nuggets. 3. adjust the sauce. Add 1 gram of salt, 3 tablespoons of soy sauce, 3 tablespoons of rice wine, 1 tablespoon of pure honey and 1 tablespoon of oil consumption to the bowl. 4. Add a little oil to the pan without touching it, then add the chicken with black pepper and fry it until it is slightly golden yellow. There is not so much oil, because the chicken breast still needs to be oiled, and it is very easy to spill too much oil. 5. Turn it over halfway and fry the chicken pieces with black pepper over low heat for all golden colors. 6. Pour in the fried sauce. Cover the lid and simmer for about 1 minutes. When the juice is thick, stir-fry the sugar color with slow fire. Sausage, bacon and eggplant pot

Material Haitian oyster sauce; Long eggplant; Sausage and bacon; Raw pumping; Onion; Garlic; Pepper practice Wash the bacon and cut it into pieces. Peel the eggplant and cut it into strips. Cut the onion, ginger and garlic pepper into small pieces. After cutting the reserved stone pot, pour a small amount of vegetable oil into the sausage bacon. Fry the bacon in a pan and let the oil in the sausage bacon be fully released. Then put the onion, ginger and garlic pepper in the back cover and stew until the long eggplant becomes loose. Pour a small amount of raw extract, and then put it in a small oil-consuming cover to cook for a few minutes. Sprinkle the onion segments before turning off the fire.