Add salt and monosodium glutamate to crispy chicken bones, cut green and red peppers into small rings, cut dried peppers into small grains, stir-fry peanuts and peel them for later use. Add eggs and corn flour to crispy chicken bones, fry them in 70% hot oil until they are crispy outside and tender inside, and then pour out the oil. Leave the oil in the pot, add green and red pepper rings, salt, monosodium glutamate, chicken crisp bones and dried Chili granules, sprinkle with peeled peanuts, sesame seeds and sesame oil, and serve.

Marinate palm treasure with a little salt, monosodium glutamate and Shaoxing wine, wash cucumber, remove seeds and cut into pieces, peel ginger and slice garlic. Boil the pot and drain the oil. When the oil temperature is 120℃, put the marinated palm treasure in, fry until golden brown, take it out, and pour the oil into the oil box.

Put oil in a wok, add ginger, garlic slices and diced cucumber, sprinkle with salt and stir-fry, then add the fried palm fruit, save Shao wine, stir-fry the remaining monosodium glutamate and pepper to taste, and then pour the sesame oil out of the wok.