1. Salted shrimp:

1. Peel the shrimps, add a spoonful of onion and ginger cooking wine, a spoonful of soy sauce, a spoonful of oyster sauce, a proper amount of salt and black pepper, and marinate for 30 minutes. Stir corn starch, eggs and appropriate amount of black pepper into paste, and wrap shrimp with egg liquid;

2. Fry the wrapped shrimp in oil until it is slightly yellow, then fry it again in hot oil until it is golden yellow, sprinkle some salt and pepper and crush the coriander.

Second, crispy tofu:

1, cut tofu into pieces, fry in oil pan until golden on six sides, take out and dry;

2. Add 2 spoonfuls of sesame seeds, appropriate amount of sugar, 1 spoon of Chili noodles, half a spoonful of cumin powder, 3 tablespoons of soy sauce, 3 tablespoons of Chili oil and 1 spoon of balsamic vinegar.

Third, pepper fried meat:

1, pork belly 300g sliced, pepper150g, garlic;

2. Do not pour oil into the pot, pour pork belly and stir-fry to get oil, pour out excess oil, add minced garlic and stir-fry to get fragrance, pour pepper and stir-fry to get fragrance, stir-fry evenly with a spoonful of soy sauce, half a spoonful of soy sauce and a little salt, and finally add a little sugar to refresh.

Four, boiled vegetables:

1. Cut garlic into foam, pour minced garlic into oil and stir-fry until fragrant, pour the prepared sauce, burn until it bubbles, and take it out for later use;

2. After the water is boiled, pour the vegetables into the water and cook 1~2 minutes. Take out the vegetables, put them on a plate and pour in the sauce.

Five, spicy octopus:

1, processed octopus and ginger onion cooking wine, boiled octopus for ten seconds, and fished out cold water;

2. Add ginger, onion, garlic, chilli, dried chilli, bean paste, garlic hot sauce and beer to the hot oil, and then add salt, sugar, soy sauce, soy sauce, oyster sauce, water starch and octopus;

3, add ice cubes, stuffy for three minutes to speed up the evaporation and reflux of ingredients, tender and juicy, add green and red peppers, sprinkle with white sesame seeds, and stir well.

Six, garlic flower:

1, two spoonfuls of soy sauce, one spoonful of oyster sauce, half a spoonful of soy sauce, half a spoonful of sugar, and one spoonful of starch, and add a proper amount of water to stir evenly;

2. Add cooking wine to the flower shell in cold water, cook and remove, stir-fry shallots, garlic, onions and millet with less oil, add a spoonful of bean paste to stir-fry red oil, pour in the flower shell and sauce, stir-fry evenly, collect the juice on high fire and sprinkle with chopped green onion.

Seven, pepper chicken:

1, boneless chicken legs, add onion knots, ginger slices and cooking wine, and take out cold water after cooking;

2. Put oil in the bottom of the pot, stir-fry rattan pepper and pepper, add two spoonfuls of soy sauce, one spoonful of oyster sauce, a little salt, chicken essence, sugar, two spoonfuls of pepper oil and two cups of chicken soup, then add green pepper and millet pepper and mix well;

3. Cut the chicken leg into pieces and put it in a bowl. Pour in the prepared rattan pepper juice and soak for two hours. Let's eat.

Eight, hot and sour potatoes:

1. Wash the starch with shredded potatoes and drain the water;

2. Add minced garlic and dried chili to stir fry, add shredded potatoes and stir fry for a while, add a spoonful of soy sauce, a spoonful of vinegar, a spoonful of oyster sauce, a little salt and chicken essence, stir fry evenly, and add onion to stir fry.

Nine, spicy chicken feet:

1, chicken feet in cold water, add onion, ginger, cooking wine and pepper, blanch and wash;

2. Add minced garlic and stir-fry until fragrant, add millet spicy and stir-fry evenly, and add chicken feet and stir-fry evenly;

3. Add two spoonfuls of soy sauce, one spoonful of soy sauce, half a spoonful of allspice powder, a little sugar, salt and chicken essence, stir well, add a can of beer and appropriate amount of water, simmer for 40 minutes on low and medium fire, and finally sprinkle with chopped green onion to collect juice.