Food: tender large rooster 1 (about 1000 grams) 20 grams of garlic each, 50 grams of garlic, ginger, dried chili peppers 5, 50 grams of bean nets, salt 3 grams, more than 20 grains of mace, 15 grams of soy sauce, 75 grams of vegetable oil, 400 grams of soup chili powder, 25 grams of rice wine each, 20 grams of sesame oil Method: 1, chicken killed plucked, remove the viscera organs and the head, feet, cleaning, split into pieces. 2, ginger, garlic are cut into slices, cut inch sections, remove the tips and cut into knots. 3, the pot of vegetable oil to boil five. 3, pot of vegetable oil burned fifty percent hot, under the dried chili pepper slightly fried, time period dried chili pepper to cut into sections and then under the black pepper chicken pieces of salt, pepper stir dry steam, set aside to the edge of the pot 4, under the bean net mixed with chili powder, soy sauce, until the oil was bright red when plus wine, ginger, garlic stir fry aroma juice dry when added to the black pepper chicken, stir frying over medium heat, sugar coloring dripping sesame oil from the pot.

Raw materials: 1 small onion, 1 round onion, 500 grams of lamb, 3 slices of ginger, 1 clove of garlic, 10mL of rice wine, soy sauce 10mL, 15mL of oil, tapioca starch 10 grams of method: 1, garlic cloves, scallion root cut into slices, onion julienne, mutton jelly clean, put the rice wine, soy sauce, soy sauce, tapioca starch marinade for 20min2, cool pot with a bit of oil, the mutton cooked to lose color sheng out 3, pot again into the oil, add onions and ginger, small onions and round onions 4, the beef into the pot, and ginger and garlic stir fry well, stir fry over the pot.

food: pig's tail 3, chestnut 10, chili 3, raw garlic 5, 10 grams of oil, salt 2 grams, monosodium glutamate (MSG) 5 grams, 3 grams of chicken essence, 5 grams of oil consumption, a small amount of white pepper, 5 grams of soy sauce, soy sauce appropriate, a small amount of fragrant sesame oil method: 1. Prepare pig's tail in advance. Wash and cut into segments, a cut finger long can be. 2. pot of cool water, put in the pig tail segment nickel water, the water boiled for a while, fished up to control dry. 3. pig tail nickel water, put a small amount of soy sauce, stained black and yellow. 4. another hot pot of hot oil, chestnuts and pig's tail into the pot over the oil once again, a little bit of frying can be fished up. 5. pot to stay in the oil, under the garlic, under the pig's tail chestnuts, boiled, the fire slightly. 6. the oil in the pot, under the garlic, under the pig's tail, chestnuts, boil, the fire micro.