Spicy shrimp raw materials: shrimp 180g, appropriate amount of dried pepper, 3 slices of ginger, 2 cloves of garlic, white pepper 1 spoon, Pixian bean paste 1 spoon. Prepare raw materials. 2. Remove the head and tail of the shrimp, peel 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, and press the pot with pepper for a while to understand the cooking. 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 stir-fry in sugar.

Raw materials of black tea chicken wings: chicken legs 1, salt 1 g, 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 nuggets 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 nuggets evenly. 3. adjust the sauce. Add 1g salt, 3 tablespoons soy sauce, 3 tablespoons rice wine, 1 tablespoon pure honey, and consume 1 tablespoon oil. 4. add a little oil to the pot, don't touch it, then add the diced black pepper chicken and fry until it is slightly golden yellow. There is not so much oil, because the chicken breast still needs to be oiled, and it is very easy to spill too much oil. 5. Turn over halfway and fry the chicken pieces with black pepper until they are golden. 6. Pour in the fried sauce. Cover the pot and simmer 10 minutes. When the juice is thick, stir-fry the sugar color with low heat.

Sausage, bacon and eggplant pots are made of Haitian oyster sauce; Long eggplant; Sausage and bacon; Original pumping; Onions; Garlic; Chili practice will wash the bacon and cut it into pieces. Peel the eggplant and cut it into strips. Cut the 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 the bacon in a pot to let the oil in the sausage 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.