Small fried chicken with double peppers

Requirements: raw materials: chicken wings, 1 kg, 1 Hangzhou peppers, 1 handful of rattan peppers, proper cooking oil, 5g of edible salt, 1 tablespoon of soy sauce, 1 section of onion, 3 slices of ginger, 3 cloves of garlic, 1 tablespoon of rice wine, 1 tablespoon of oil consumption, and proper practices of water: 1. Cut chicken wings into small pieces that are not particularly large, clean them with cold water, and bring them to a boil. 2. Pour a little more oil into the pot than usual, stir-fry the ginger slices and add the chicken legs. 3. Stir-fry the chicken pieces with black pepper in oil quickly, and then add rice wine. 4. A part of the vegetable oil of the chicken breast is released, and then the onion, garlic, onion and rattan pepper are added. 5. Add soy sauce and oil-consuming seasoning successively, and finally add a proper amount of salt depending on soy sauce and extremely fresh salinity. 6. Add the pepper and stir well until it is slightly broken. Green pepper with tiger skin

Food: 1 kg of pepper, appropriate ginger and garlic, 1 serving of juice (1 teaspoon of soy sauce, 1 teaspoon of aged vinegar, 1 teaspoon of white sugar, 2 teaspoons of soy sauce), and a small bowl of starch. 1. Mix the sauce evenly: 1 teaspoon of soy sauce +1 teaspoon of aged vinegar +1 teaspoon of white sugar+1 teaspoon of soy sauce. 2. Clean the pepper and remove the seeds for reservation. I don't like the seeds to be removed. Cut the garlic and ginger, put the oil in the pot, put it in the pepper frying pan, and gradually fry the pot until the pepper becomes loose and the outside is yellow. 3. Put the pepper aside, add the ginger and garlic foam to stir-fry the fragrance, pour in the stir-fried juice and stir-fry for 2 minutes, and finally pour in the glutinous rice powder (a spoonful of cassava starch+half a bowl of water) and add the salt chicken essence. Garlic beef liver

Raw material: beef liver (appropriate); Seasonings: ginger (several pieces), dried Chili (2 pieces), pepper (2 pieces), star anise (2 pieces), cinnamon (1 piece), aroma (5 pieces), pure grain wine (appropriate), garlic paste (appropriate), ginger foam (appropriate), chopped shallot (appropriate), pepper oil (appropriate) 2. Put the cooked beef liver into the pot, add enough cold water, and then pour in the seasoning; Put in the right amount of pure grain wine. 3, popular to boil, simmer for 3 minutes, turn off the fire, if you don't eat at this time, soak in water. 4. Do a good job in condiments; Chop the onion, ginger and shallots; Add some oil to the pot, burn it, and then add chopped ginger, onion and garlic to stir-fry until fragrant. 5, cut the beef liver, pour the prepared seasoning, then spread the ginger, onion and garlic on the wall and add the fragrant lai.