Taste fried chicken

Food: 1 peasant chicken, dried lobster sauce, dried chili, chili, onion, ginger, oil-guzzling, soy sauce king, rice wine, cassava starch, white sugar, salt and vegetable oil. 1. Wash the chicken breast and cut it into small pieces, then put it into one teaspoon of salt, two teaspoons of rice wine, two teaspoons of soy sauce king and several pieces of onion. Then take down the marinated chicken breast, and it is unnecessary to pick up the onion and ginger segments. Add a proper amount of cassava starch to the meat and grab it evenly for emergency. 2. Add a little more oil to the wok than usual, heat it, add ginger, a tablespoon of water, lobster sauce and dried Chili to stir-fry with warm fire. 3. After the douchi gradually smells, pour in the previously marinated chicken breast, turn to medium heat, and gradually cook until the chicken breast fades and the water is dried; Halfway through, add two frying spoons to consume oil and one spoonful of sugar to mix. 4. Cook the chicken breast until the water is completely dried. After sufficient coloring, add a small bowl of boiling water, which is not over half of the chicken breast. Then boil it with medium heat until it is gradually dried. The learning process takes about 1-15min, and the middle should be slightly seasoned according to your own taste. 5. Finally, put the pepper pieces cut into small pieces, stir-fry them twice, and then serve. Hot and sour Chinese cabbage

Raw materials: Chinese cabbage (about 4g), processed ginger (about 3g), 8 dried red peppers, 1 small handful of pepper (about 3 grains), 2 tablespoons of rice vinegar, 2 teaspoons of soy sauce, 1 tablespoon of white sugar (15ml), 1 teaspoon of monosodium glutamate (5g), 1 teaspoon of salt (5g) and 1 soup of oil. Practice: 1. Scrape the ginger and cut it into silk, so it is not necessary to peel off the yellow leaves on both sides of the cabbage. Put the whole cabbage leaf into the boiling water pot. Boil for 1-2 min to 8%. Remove the drained water. And then cut into strip with a width of 2cm and a length of 5cm. 2. Put rice vinegar, soy sauce, salt, sugar and monosodium glutamate into a small plate and mix them into a sauce. Stir with Chinese cabbage strips in a slightly larger container, and put the Chinese cabbage strips encapsulated with sauce into a plate with ginger slices on the surface. 3. Heat the wok, put in cold oil, put the dried red pepper and pepper into the wok, and fry slowly until the pepper is light yellow. Pepper turns gray and black before it turns black. Pour the oil directly on the vegetables placed on the plate. Mix three kinds of curry sauce

Raw materials: 2g black fungus, 2 raw eggs, 1 fingered citron, a small amount of oil, a proper amount of salt, 1 piece of curry sauce, a small amount of soy sauce, and 1 piece of fragrant incense. Practice: 1. Soak the fungus. 2. Cut into strips and boil with water. 3. raw eggs and fried egg skins, cut into 6cm strips. 4. Peel and seed the bergamot. 5. Cut the bergamot into strips. 6. Put together the fingered citron, raw egg strips, black fungus strips and Xianglai segments. 7. At the same time, put a little oil in the pot, add appropriate salt and curry powder, and cook. 8. Boil the curry sauce into a sticky state, add light soy sauce, pour in all the ingredients and stir with a shovel (not stir-fry). 9. Bring the pot to the table.