Salt and pepper lotus root slices. Wash and slice the lotus root. Add 3 tablespoons of starch, a little salt and 1 teaspoon of black pepper. Beat in 2 eggs and stir into a paste. Coat the lotus root slices with a layer of batter. Heat the oil and deep-fry until both sides are golden and crispy.

Sprinkle some chili powder, salt and pepper, and chopped parsley and start eating. Cut the chicken wings in half, add a spoonful of light soy sauce, a spoonful of oil, a little salt, minced garlic, and ginger. Marinate it for 20 minutes. Heat the oil and fry it.

, fry until golden brown on both sides, take out, add one spoonful of chili powder, one spoonful of cumin powder, and one spoonful of white sesame seeds, cut them in half and eat. Mix the spicy sauce: add minced garlic, chili powder, white sesame seeds, and pour hot oil.

Add 2 tablespoons of sesame paste, 1 tablespoon of mature vinegar, 2 tablespoons of light soy sauce, 1 tablespoon of oil, 2 tablespoons of water, a little salt and sugar, mix well, open the water, cook and remove the ingredients, pour on the sauce, stir evenly to get crispy hash browns and potatoes.

Cut the skin into thick slices, steam them and press them into puree. Pour in a tablespoon of cornstarch and an appropriate amount of black pepper and knead it into a non-sticky dough. Knead it into a lump. After the dough is pressed, press it out with a submersible. Brush a thin layer of oil with air.

Fry the potato flour at 180 degrees for 25 minutes. Boil the potato flour for two minutes. Drain out the cold water and set aside. Fry the eggs until cooked. Pour oil into the pot. Add garlic and green pepper. Stir-fry the ham until cooked. Add potato flour and eggs.

, add 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon oil consumption, 1 tablespoon Laoganma, stir-fry evenly.