Raw materials of fried bean curd roll: 2 pieces of soybean oil skin, more than half of carrots, bamboo shoots 100g, proper auricularia, one cucumber, salt, white pepper, sesame oil, oil consumption and starch. Prepare all the ingredients, boil bamboo shoots in clear water for 3min, and fish them up. 2. Shred cucumbers and soak them in a little salt water for a while, then soak them in water. Cut all the food into shreds. 4. Put the oil in the wok into bamboo shoots, carrots and black fungus, stir-fry them, and finally add cucumber, salt and spiced powder seasoning, stir-fry them evenly, and reserve them on a plate. 5. Take a piece of soybean oil skin and put it into the fried stuffing, and fold it into small strips. 6. Seal it with some flour and water, and do it well in turn. 7. Do not touch the oil in the wok, burn it with oil, and put it in the bean curd roll, and fry it with a small fire.

Method of making jiaoyo meatballs: 1, semi-fat and lean raw pork is cut into small pieces, then it is made into a paste with high-speed blender, and appropriate amount of salt, white pepper, rice wine and water starch are added, and then some onion roots, ginger paste and chopped Pleurotus ostreatus are chopped, and a protein is mixed evenly. 2. After mixing evenly, it is stirred vigorously in one direction with chopsticks, and then it is frozen in the refrigerator for 30 minutes, and the meat paste is kneaded into meatballs. Wrap all the meatballs in good powder. 4. Add a proper amount of vegetable oil to the pot. When the pot is heated to seven layers of heat, put the meatballs in the pot and fry them on medium heat until the surface is golden yellow, and then fish them up and drain the oil. 5. Cut some ginger and onion roots, add a spoonful of rice wine, soy sauce, soy sauce king, two spoons of white sugar, three spoons of white vinegar and two spoons of cold water to the bowl, and mix a bowl of juice. 6.

Prepare stir-fried chicken pieces in advance: 1, slaughter and clean 5 chicks (each weighing about 850g), cut the meat into broad bean-sized pieces, add onion, ginger, salt, rice wine and white pepper, mix and pickle 15min, put them in 80% heat for several times, fry until they are dry and fragrant, and drain the oil; 4,000 karat oil of diced lotus root is reserved. 2. Slip the bottom oil in the wok, add 400g of dried green pepper, onion and ginger slices100g, stir-fry with slow fire, add 200g of green millet pepper (vertically split in two), black pepper chicken nuggets, diced lotus root and 40g of salt, stir-fry the wok until the skin of the pepper turns white and wrinkled, and then take out the wok and put it into a bamboo trench cover. At this time, the aroma of pepper and pepper has all melted into the chicken breast. Practice: Leave the oil at the bottom of the pot and boil it to 60% heat. Add 400 grams of black pepper chicken nuggets and 200 grams of diced lotus root, then add 40 grams of green millet pepper and red millet pepper 10, add 4 grams of salt, 3 grams of chicken essence and 2 grams of white sugar, turn it evenly and put it in a birdcage to serve.