1. Xiangxiang twice-cooked lotus root. Ingredients: 1 celery, 2 millet peppers, 2 cloves of garlic, 1 teaspoon of chili sauce, 1 teaspoon of light soy sauce, 4 tablespoons of oil, appropriate amount of lotus root. Method: Wash and peel the lotus root, cut into thin slices, wash and cut the celery diagonally into sections, mince the millet and pepper, and slice the garlic; boil water in a soup pot, add the lotus root slices and blanch for 3 minutes after the water boils. Remove and drain the water, sprinkle with a little cornstarch and mix well. Heat the oil in the pot until it is 60% hot, add the lotus root slices and fry until the surface is slightly charred; take out the lotus root slices and drain off the excess oil; leave the bottom oil in the pot, heat it again, add the chili sauce, and stir-fry until the red color Oil. Add lotus root slices, add light soy sauce, stir-fry evenly; add millet pepper, garlic slices and celery, continue to stir-fry for two minutes.

2. Phoenix tail waist flower. Ingredients: 3 pork loins about 300 grams, 50 grams of clean winter bamboo shoots, 10 shiitake mushrooms, 25 grams of fresh red pepper, 1 tablespoon of soy sauce, 2 teaspoons of cooking wine, appropriate amounts of sesame oil, pepper, green onions, ginger, cornstarch, and a little soup . Method: Tear off the skin membrane of the pork loin, cut it into two halves, then slice the loin to remove the smell, mix well with salt and cornstarch; first use the oblique knife method to cut the pork loin into a straight line, and then use the straight knife method to cut each piece. Cut 3 knives into strips with flowers about 1 cm wide; cut winter bamboo shoots, mushrooms, and fresh red peppers into small strips, and cut green onions into segments. Pour soy sauce, soup, monosodium glutamate and wet starch into a bowl, mix into juice and set aside; heat the pot, add oil to boil, add kidney and fry until mature, pour out a colander to filter the oil. Leave an appropriate amount of oil in the pot, add red pepper, winter bamboo shoots, shiitake mushrooms, and scallions and stir-fry for a few times; then pour in the prepared juice. When the juice thickens, add the cooked kidneys, stir-fry for a while, and sprinkle with pepper powder. Pour in sesame oil and serve.

3. Fried eggplant. Ingredients: appropriate amount of eggplant, sugar, vinegar, garlic, thirteen spice powder, chili pepper, pickled pepper, soy sauce, salt, MSG, pork slices. Method: Cut the eggplant into thin slices and soak it in water for a while; mince the pepper and garlic, slice the pork, and dice the pepper; stir-fry the pork with a little heat in the pot until it becomes white, then add the chopped pepper and garlic and stir-fry; add the eggplant and stir-fry, Add soy sauce, salt, MSG, sugar, vinegar and thirteen-spice powder and continue to stir-fry; cover the pot and simmer over low heat for a while, add chili and stir-fry until the water starch thickens.

4. Hunan eggs. Ingredients: 3 eggs, 3 small red peppers, 1 large red pepper, 2 green onions, 5 cloves of garlic, 1 small handful of tempeh. Method: Soak the tempeh in water for about ten minutes in advance; chop the onions, garlic, and peppers separately; wash the soaked tempeh and set aside; immerse the boiled eggs in cold water to cool down; peel and slice the cooled white eggs; heat the pot , add oil, when the oil is hot, add chopped garlic and chili pepper and sauté until fragrant; add tempeh when you smell the aroma; then add chopped green onions and stir-fry for half a minute; add white water eggs, shake the pan to evenly coat the eggs with oil; add a little salt , stir-fry evenly.

5. Fish head with chopped pepper. Ingredients: 1 fish head (about 2 pounds), 1 chive, 3 slices of ginger, 230 grams of Haitian Prince chopped pepper, 1/2 teaspoon of salt, 1 teaspoon of cooking wine (10ml), 50ml of vegetable oil, 1 tablespoon of sesame oil (15ml) . Method: After washing, cut the fish body with a knife, cut it in half into two parts where the skin is connected, dry the water on the inner and outer surfaces of the fish head with a kitchen towel; sprinkle a little salt and cooking wine, and apply evenly on the inside and outside of the fish head. surface; add the chopped green onion and ginger slices, marinate for 10 minutes; add vegetable oil to the pot, heat it up and add the green onion and ginger slices; fry until fragrant, filter out the green onion oil and set aside; remove the green onion Arrange the segments and ginger slices on the plate; put the marinated fish head, skin side up, on the plate, spread an even layer of Haitian Prince chopped peppers, put it into a steamer that has been steamed, and steam over high heat for about 10 minutes; Take out the steamed fish head, drain off the excess water in the plate, heat up the scallion oil, pour it over while it's hot; then drizzle a little sesame oil and finally sprinkle with chopped green onion.