Cantonese shredded chicken. Let one cooked chicken cool.

Take a large plate and mix half a tablespoon of salt, 2/3 tablespoons of MSG powder, about 5 tablespoons of oil, and half a tablespoon of sesame oil.

Tear the chicken open with your hands, separate the bones, meat and skin, put it on a plate, mix well and fish it out, leave it for 5 minutes, place it on the plate according to the bottom of the bones, middle meat and dough.

Stir-fry hot salt, add sand and ginger powder and soak in oil for dipping.

Scrambled eggs with shrimps, 2 ounces of frozen shrimps, 2 ounces of frozen shrimps, and 4 eggs. Beating instructions: Beat the eggs into a bowl, add salt, a pinch of sugar, a dash of MSG, and a dash of pepper.

Just use chopsticks to break up the egg yolks, but don't make them foamy.

Heat the pan and simmer the oil twice, pour it out for the first time, leave about one or two in the pan for the second time, add the shrimps and fry until they turn red, spread the bottom of the pan, and swirl the egg mixture into the pan (high heat is required).

Throw the pan into the pan and stir-fry quickly. Turn off the heat before the egg mixture is completely solidified. Use the residual heat of the pan to stir-fry again.

Salt and pepper sand pointed fish. Wash the sand pointed fish with dry water, add a small amount of salt and pepper and marinate for 5 minutes. Add beaten egg yolks, sprinkle in cornstarch and stir well. Put in hot oil in a wok over medium heat and fry until golden brown. Take it out.

Drain the oil, leave a small amount of oil in the wok, add chopped red pepper, salt, minced garlic, add the sand pointed fish and seasoning powder, stir well and put on a plate. Heat the small wok with enoki mushrooms, fat beef, add oil, and fry the garlic slices.

, add enoki mushrooms and stir-fry until soft, add salt/pepper/sugar/satay sauce/chicken essence/water and bring to a boil, add beef slices and cook until cooked.

Chop the green onion into minced green onion, soak the shrimp in water until soft.

Put the rice noodles into boiling water and cook until soft, rinse with cold water, then put it into the boiling water and bring to a boil, remove and drain. Heat the oil in a wok, add the chopped green onion, fry half of the green onion until it just turns black, then add the shrimp and salt.

Stir-fry for 1 minute, turn off the heat, pour in the rice noodles and stir evenly with chopsticks before serving.

Use a paring knife to cut out the green part of the green melon. Add salt and grab the water with your hands until it softens. Rinse with water and drain. 15 fish green balls. Heat the oil in a wok, add ginger slices, garlic slices, and salt.

Saute until fragrant, add fish green balls and stir-fry for a few times, pour in (Shi Yunsheng's) clear chicken soup, bring to a boil, remove the cold melon and greens, bring to a boil, remove the cold melon, put the fish greens in the bottom of the soup bowl and the soup, add straw mushroom slices and shredded red peppers

, sesame oil into the bowl.

Seafood Pickled Rice Cook hard rice (less water), break it up and put it into a soup bowl and set aside.

Heat oil in a wok, add ginger slices, and fresh white clams and stir-fry for a few times. Add boiling water and bring to a boil. Remove the shells, add shrimps, fresh squid pieces, crab stick slices, and small pieces of rock sugar. Bring to a boil. Season with salt and add celery cubes.

Add the pepper to the rice and serve.

Stewed Duck with Winter Melon and Barley is a famous Laohuo soup in Guangzhou in summer. It has the functions of removing heat, clearing away heat and removing dampness. Peel half of the duck, cut into large pieces, add half a catty of lean meat, put it in boiling water, boil, and boil.

Remove blood stains, wash, rinse and freeze for later use.