Jiang Sha 1 stir-fried chicken legs, preparation materials: main ingredients: chicken wings, auxiliary materials: Jiang Sha, onion seasoning: soy sauce, oil consumption, rice wine, cassava starch, salt, rice wine, cassava starch, vegetable oil, cold water 2. Technology: (1) boneless chicken legs are cut into small pieces, and 1 spoon of soy sauce is added. (2) frying in hot oil until the surface of chicken breast is light yellow; (3) Finally, add Alpinia officinarum, 1 tbsp soy sauce, 1 tbsp oil consumption, appropriate amount of cold water, add a little onion tail and stir-fry until the sugar color is even.

Spicy chicken wings food: chicken legs, pepper, pepper, sugar, soy sauce, rice wine. Practice: 1. Wash the chicken wings and marinate them in wine and soy sauce for about 20 minutes. 2. Then add some oil to the pot, boil the chicken legs and stir fry. 3. Pour in the soy sauce and rice wine that just marinated the chicken wings, and then fry them. 4, add pepper and pepper, and then fry. 5. Finally, add appropriate amount of boiling water, add some sugar, cover the lid and simmer on low heat. Finally, add a little salt to taste, and then change the juice.

Stir-fried beef 1, green and red peppers cut into rings, lettuce cut into sections, fresh ginger and garlic chopped for later use. 2, beef and mutton choose the position of beef tenderloin, the meat is tender, cut the beef and mutton into pieces against the texture, wash the blood inside with warm water, and pick it up for filtration. 3. Add 2 tablespoons of soy sauce, a small amount of sweet juice and 1 spoon of rice wine into the beef and mutton bowl and mix well, which can remove the fishy smell of beef and mutton and enhance the bottom taste of beef and mutton. 4. Then add some water to the beef and mutton and grab it evenly. Let the mutton fully absorb nutrients, and the fried beef and mutton will be smoother and tender. Add 2 spoonfuls of cassava starch, and finally add 1 spoonful of oil, and grab well (adding 1 spoonful of oil is to stir-fry beef and mutton quickly after cooking, and it can also seal the moisture in beef and mutton to make the mutton more tender). 5. Smoke in the boiling pot, pour in proper amount of oil, stir-fry beef and mutton in cold oil, and stir-fry beef until it becomes discolored. 6. Leave the bottom oil in the pot, add ginger foam, garlic paste and pepper and stir fry. Then pour in the green and red pepper rings and lettuce segments cut into small pieces and stir well. Pour the fried beef and mutton into the pot, add one teaspoon of salt, two teaspoons of soy sauce and one teaspoon of white sugar seasoning, and stir well to serve.