Add oil to the pot, add chili, add garlic, stir-fry until fragrant, then add small green vegetables, celery and leek moss, stir-fry successively with water, salt, chicken essence, chicken essence powder and sugar, stir-fry evenly, pour it into a colander, drain the water slightly, and put it in a plate for reservation. Stir-fry pork with 3 spoonfuls of water in the process pot, boil the pork slices with excellent pulp until they are cut off, fish them up, drain them and set aside. Add 70 grams of oil to the pan, stir-fry pepper with Pixian bean paste, add ginger foam, garlic paste 10 g, Chili powder 10 g, stir-fry until fragrant, put a small spoon on the water, boil and beat the residue, scoop out a spoonful of juice and pour it on the vegetables. Add the drained pork slices, hook the juice, and put the fried raw pork on the vegetables. Sprinkle with Chili noodles, minced garlic and scallion. Add 30 grams of oil to the pan, heat it to 80%, and pour it on the raw pork.

50g of salt-fried flower kernels, 4g of salt, 20g of soy sauce, 20g of white sugar 1 1 g, 3g of dried chili 1 0g, 3g of dried pepper, 6g of rice wine, 0g of vinegar10g of chicken essence1g, 20g of diced onion. Pour into a bowl, add salt, rice wine and water bean powder and mix. Salt, soy sauce, vinegar, white sugar, chicken essence, water bean powder, rice wine and pickled fish hot pot are mixed into a nourishing juice. Put the pot on the stove fire, add some oil, heat the dried Chili and pepper to 60%, and fry them to reddish brown.

Add mushrooms and beef and stir-fry loose seeds; Add ginger, garlic and diced onion to stir-fry the aroma. When the mushroom beef is cut off, cook the juice, stir-fry the sugar and bright oil, add peanuts, stir-fry evenly, and then put it on the plate. Taste: Litchi flavor characteristics: delicious and tender, spicy but not noisy, a little sweet and sour. Reminder: pat the chicken loosely and scratch it, which is beneficial to improve it quickly and taste easily. Put the dried Chili into the pot first, and then put the pepper to ensure that the dish is green and spicy. Put the flower kernel in the fried chicken shreds when they are out of the pot to ensure crispness. Grasp the demand of colored plate seasoning, and the color of fried chicken shreds is bordeaux. Kung pao chicken raw materials: 200 grams of raw pork, 25 grams of fermented black fungus, 8 grams of sweet potato powder, 25 grams of water-grown blue tablets, 3 grams of salt and 30 grams of wild pepper powder.

25 grams of onion, garlic 15 grams, white sugar 10 grams, soy sauce 12 grams, vinegar 12 grams, 40 grams of pickled fish hot pot, chicken essence 1 gram, 80 grams of oil, and 30 grams of water bean powder. Raw pork is cut into two thick filaments with uniform size, about 10 cm long and 0.3 cm wide; Put salt and water bean powder in a bowl and mix. Soy sauce, vinegar, white sugar, chicken essence, water bean powder, pickled fish hot pot, salt1.5g, and mixed into a juice. Put the pot on the stove fire, add some oil and heat it to 60% temperature, add shredded pork and stir-fry the scattered seeds, add pickled pepper, ginger and garlic to stir-fry until fragrant, then add black fungus, shredded broccoli and onion to stir-fry, cook the juice, and put it out of the pot until the fried sugar is bright and oily. Taste: Fish flavor characteristics: fresh and tender meat, strong flavor of ginger, garlic and onion, loud color, salty, sour, sweet and spicy. Reminder: It is necessary to use 30% flabby pork and 70% lean pork. The consumption of garlic is more than that of Jiang Duo, and the nourishing juice is changed to litchi flavor. On this basis, it is appropriate to highlight the aroma of ginger, onion and garlic and the key characteristics of the taste of adult fish.