First, pepper chicken:

1 .3 drumsticks, boneless and washed, then boiled with onion, ginger and cooking wine 10 minutes.

2. soak the soup cooked in front of the chicken leg in cold water and leave a small bowl for later use;

3. Pour minced garlic, millet pepper, pepper noodles, pepper, sesame seeds and hot oil into a bowl, and then let it stand for 2 or 3 minutes to better produce red oil;

4. Then add two spoonfuls of soy sauce, one spoonful of soy sauce, one spoonful of oyster sauce, two spoonfuls of vinegar, a proper amount of salt, sugar and chicken essence, and mix well with the two spoonfuls of chicken soup cooked before;

5. Sliced chicken legs can also be cooked at the bottom of the side dishes;

6. Pour the prepared juice into the refrigerator and refrigerate for 2 hours to taste.

Second, hot and sour lemon chicken feet:

1. Cut chicken feet and nails, add onion and ginger cooking wine and cook in cold water 10 minute;

2. Take out the ice water and wash it;

3. Cut from the line position;

4. Twist joints to remove bones;

5. Garlic and pepper noodles and white sesame seeds are drenched with hot oil to stimulate the fragrance;

6. 8 tablespoons of soy sauce and 3 tablespoons of aged vinegar;

7.2 tablespoons sugar and mix well;

8. Sauced chicken feet;

9. Add lemon, coriander and millet pepper, mix well and put in the refrigerator for pickling 1 hour.

Third, Korean bean sprouts:

1. Put minced garlic and 2 spoonfuls of Korean hot sauce into the basin;

2. 1 tablespoon soy sauce, 1 tablespoon Chili noodles;

3. 1 spoonful of sugar and half a spoonful of salt;

4. 1 tablespoon sesame oil, and it is evenly distributed;

5. Cook the bean sprouts, take them out, drain them in cold water and put them in a sauce basin;

6. Put some shallots and mix well to serve.

Fourth, iron squid;

1. Put the squid in cold water in the pot, blanch the ginger slices in cooking wine and take them out;

2. Stir-fry onions with a little oil;

3. Pour in the millet pepper and garlic slices, and stir-fry the red oil with a tablespoon of bean paste;

4. Pour in squid and stir fry evenly;

5. Finally, pour in a spoonful of soy sauce, half a spoonful of soy sauce, a spoonful of oyster sauce, and a spoonful of cumin powder, and mix well to serve.