Spicy shrimp raw materials: shrimp 1 80g, appropriate amount of dried pepper, 3 slices of ginger, 2 cloves of garlic, white pepper 1 spoon, Pixian bean paste1spoon. Prepare raw materials. 2. Remove the head and tail of the shrimp, peel off the head of the shrimp, take out the fresh shrimp, sprinkle with white pepper and marinate for a while. 3. Dry-cut peppers. 4. The oil in the pot is cold, pat the onion and ginger flat, press the pot down with pepper for a while, and get to know the stir-fry. 5. Add a teaspoon of Pixian bean paste and a small bowl of water and stir fry. 6. Pour in the fresh shrimp, stir-fry until the fresh shrimp turns bright red, and add sugar and stir-fry slightly.

Raw materials of black tea chicken wings: chicken leg 1 piece, salt 1 gram, 3 tablespoons of soy sauce, 3 tablespoons of rice wine, pure honey 1 tablespoon, oil consumption 1 tablespoon, appropriate amount of corn flour, vegetable oil and onion and garlic. Wash and slice chicken wings. 2. Put the chicken pieces 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 stick to the chicken pieces evenly. 3. adjust the sauce. Add 1g salt, 3 tablespoons soy sauce, 3 tablespoons rice wine, 1 spoonful pure honey, and consume 1 spoonful oil. 4. Add a little oil to the pot, don't touch the pot, then add the black pepper chicken and fry until it is slightly golden yellow. There is not so much oil, because the chicken breast needs oiling, and it is easy to overflow if there is too much oil. 5. Turn over halfway, and fry the chicken pieces with black pepper over low heat until they are all golden. 6. Pour in the fried sauce. Cover the pot and simmer for about 10 minutes. When the juice is thick, stir-fry the sugar color with slow fire.

Sausage, bacon and tomato pot are all made of Haitian oyster sauce; Long eggplant; Sausage and bacon; Original pumping; Onions; Garlic; Pepper practice Wash the bacon and cut it into pieces. Peel the eggplant and cut it into strips. Cut 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 bacon in a pan to let the oil in sausage bacon be fully released. Then put the onion, ginger, garlic and pepper into the back cover and stew until the long eggplant becomes loose. Pour in a small amount of light soy sauce, then put it in a small oil-consuming cover and cook for a few minutes. Sprinkle onion slices before turning off the heat.