Spicy chicken breast recipe: 1. Cut the chicken breast into strips, add salt, rice wine and egg white and marinate for 15 minutes.

Cut the green onion into strips, cut the ginger into slices, cut the garlic into slices, and cut the green and red pepper into diagonal sections and set aside.

Heat oil in a pan, add chicken breast and fry until medium rare, set aside.

2. Heat the oil in a separate pan, add bean paste and stir-fry until fragrant, then add onions, garlic and other seasonings and stir-fry.

Then add the chicken breast and fry again.

Ingredients for green pepper shredded beef: beef tenderloin; chili peppers; raw eggs; onions and garlic; light soy sauce; white pepper powder; corn flour; vegetable oil; oil consumption. Method: 1. Shred the green pepper and shred the beef.

Cut the onion and ginger into shreds, and cut the green onion into strips.

Add 1/3 of the whole egg liquid, a tablespoon of light soy sauce, and a teaspoon of pepper to the beef and mutton and stir.

2. Pour in a little corn flour and stir. After stirring, add a little vegetable oil and stir to avoid sticking after putting it in the pot.

3. Prepare a bowl of condiments in advance: a little bone broth, a tablespoon of oil, a tablespoon of light soy sauce, a little corn flour, a little white pepper, stir evenly.

4. Boil oil in a pot, heat to above 150-160 degrees, add shredded beef, and quickly peel it with chopsticks.

Take it out quickly after about 8 seconds!

Be sure to hurry!

Otherwise, the beef and mutton will not be tender!

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5. After taking out the beef and mutton, set it aside. Add the green pepper shreds to the pot, use chopsticks to quickly peel it, and take it out after 3 seconds!

Set aside.

6. In another pot, heat a small amount of oil and sauté the onions and garlic until fragrant.

Add the beef and chili, stir-fry for about 10 seconds, add the sauce that was mixed before, and stir-fry for another 10 seconds!

Serve immediately!

Tender green pepper shredded beef is ready.

Braised fish fillet food: 1 carp, 1.5 grams of chicken essence, 5 grams of green onions, 5 grams of ginger, star anise, 30 grams of light soy sauce, 20 grams of dark soy sauce, 30 grams of oil, 20 grams of white sugar, 30 grams of rice wine, oil

Method: 1. Clean and chop the fish into grids, add a little wheat flour + tapioca starch, allspice and salt and mix well.

Add some oil to the pot, put the marinated fried fish into the oil and fry until both sides are golden brown, then pick it up to control the oil and replenish the water.

2. Leave the bottom oil in the pot and add ginger slices and dongru to sauté until fragrant. Pour in rice wine, light soy sauce, dark soy sauce, white sugar, and star anise. Add a large cup of boiling water and bring to a boil.

3. Add the fried fish, salt, and after boiling, use a rice spoon to scoop out the white foam, cover the lid, turn down to low heat and simmer for 20 minutes, remove the star anise, aniseed, winter rut, etc., pour in the oil, and use high heat to thicken the ingredients.

Juice, add chicken essence and it's ready to serve.