1. rice and rice into the pot (without adding a little oil), stir fry slowly over a moderate fire 2. stir fry until the rice yellow, smell the aroma after the fire and let it cool 3. put into a blender, crushed and powdered 4. pour it out, add the right amount of salt and five-spice powder, toss, make a five-spice rice paste, standby 5. five-flake meat cleaning, dry control, cut into a large area of about 0.3cm thick 6. put in soy sauce soy sauce, Soy sauce king, salt, sugar, toss 7. marinate for about 30min to make it into the flavor 8. taro peeled, cleaned, also cut into about 0.3cm thick slice 9. taro slices into the marinated pork, toss, and then slightly marinated for a while 10. will be appropriate prior to the processed rice paste into the pork and taro, tossing (the amount of rice paste used in order to make each piece of pork and taro are wrapped in the most appropriate rice paste) 11. . take a heat-resistant dish, the pork and taro two colors into the dish (that is, put a piece of taro after a piece of pork) 12. pressure cooker into the right amount of water, set into the steam frame, will be steamed pork ribs with taro powder into the pressure cooker, cover tightly, the fire burned to the steam and then turn to medium heat steaming for about 13 minutes to extinguish the fire, to be pressure cooker to unload the pressure to open the lid, sprinkled into the scallion can be.

Method 1. ready fresh sweet potatoes, sugar, white rice vinegar, oil, etc.; 2. sweet potatoes peeled, end milling cutter sliced, soaked in cool water for 3min, fished up and drained; PS: cool water soak soaked tapioca starch crumbles, deep-fried is not stained. 3. cool pot, oil, temperature 160 degrees or more, put in the sweet potato pieces fried to golden yellow light yellow fished up; 4. pot to leave a small amount of oil, put in sugar, stir fry until sugar melted, and then stir fry over moderate heat until sugar melted. The fire must be a fire, not burnt. 5. Add white rice vinegar, boil; 6. Put in the fried sweet potato cubes, quickly burst the pot evenly.

Style 1. chicken wings pick off the bones, gently cut the tendons with the blade of a knife 2. cut into pieces, with a little salt and rice wine marinade, one to remove the fishy, and the second so that the chicken breast meat has a bottom flavor 3. mix a bowl of juice (salt, sugar, soy sauce, soy sauce, oil, rice vinegar, vegetable oil, tapioca and so on) 4. vegetable pot hot, add some oil, Wen hot spicy sesame peppercorns and dried chili pepper segments 5. chicken breast meat sautéed in the pan 6. Chicken breast meat has contraction, add onion and ginger grains fried flavor 7. gradually pour into the bowl juice along the edge of the pan and stir-fry 8. pro up the pan into the boiled peanut rice, stir-fry can be served.