The first is the meat part.
1. Cut the chicken breast, mix well with a spoonful of cooking wine, a spoonful of black pepper and starch, and a proper amount of salt, and marinate for 20 minutes. Prepare starch 1 spoon, 2 tablespoons of white vinegar, 2 tablespoons of white sugar, 2 tablespoons of soy sauce, half a tablespoon of soy sauce, a little salt, oyster sauce 1 spoon, and half a bowl of clear water, and mix well for later use. After the chicken breast is marinated, add an egg and three spoonfuls of corn starch, stir well, put it in a pot and fry for about 2-3 minutes at 70% fire, then take it out and fry for another 2-3 minutes. Leave the oil in the pan, pour in the green pepper and carrot slices, stir-fry, pour in the fried chicken pieces, pour in the prepared sauce, stir-fry evenly, collect the juice and plate.
Second, pot meat
1. Pour potato starch into clear water, let it stand for half an hour, add shredded ginger, a spoonful of cooking wine and salt into the tenderloin until it is marinated evenly for 20 minutes, pour off the water on the surface of potato starch, put the tenderloin into the hanging paste, fry it in oil until golden, take it out, cook the seasoning juice until it bubbles, pour in the side dishes, and stir-fry the tenderloin evenly.
Third, the ground is three fresh.
1. Prepare ingredients, potatoes, eggplant, pepper, garlic, eggplant and starch, and mix well. Mix the sauce with two spoonfuls of soy sauce, two spoonfuls of vinegar, half a spoonful of soy sauce, one spoonful of oyster sauce, half a spoonful of sugar, a little salt, one spoonful of starch and half a bowl of water. Stir-fry eggplant in hot oil, potato in hot oil, minced garlic and pepper until fragrant, pour the juice to boil, and pour the juice of potato and eggplant into the fire.
Fourth, stewed beans with ribs and potatoes.
1. Mix 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of sugar and a little thirteen spices evenly for later use. Stir-fry the blanched spareribs for a few times, put them in the head and stir-fry until fragrant, pour in the juice and stir-fry until the color is even, add appropriate amount of boiling water and cover them for 30 minutes, then add potatoes and beans and stew for 20 minutes.