Spicy chicken bone-crisp food: chicken bone-crisp 600g, dried pepper 20g, pepper 5g, cooked white sesame 10g, 2 tablespoons of soy sauce, 0 tablespoon of soy sauce, salt 1 spoon, sugar 1 spoon, ginger 1 piece, 3 cloves of garlic, pure grain wine (rice wine. Chop half of ginger, mix and marinate for one hour. 2. Prepare the seasoning in advance, dry-cut the pepper, throw away the extra pepper seeds in the porcelain bowl, slice the remaining ginger and pat the garlic loosely. 3. Marinate the chicken crispy bones, cook them without touching the pot, pour them into the chicken crispy bones to share, and then cook the vegetable oil when the dishes are hot. 4. Add onion and ginger as soon as the chicken crispy bones are oily, and stir fry. 5.6. Put the pot back on the kitchen stove, add dried chili and pepper and stir fry slightly. 7. Add two spoonfuls of soy sauce and one spoonful of soy sauce, stir-fry until the surface of chicken crispy bones turns yellow. 8. Add the cooked white sesame seeds and stir well.
Tofu stew: water tofu, dumpling stuffing, Pixian bean paste, shallots, red peppers, oil consumption, starch method: 1, tofu shredded, Chinese cabbage sliced, onion cut, ginger cut, garlic leaf cut, sweet potato skin prepared, poured in cold water, soaked for more than 3 hours, and put into the pot. 2. Then put the Chinese cabbage in the pot, stir-fry until it becomes loose, add appropriate amount of rice wine, 1 tablespoon salt, and pour appropriate amount of cold water, which is less than two thirds of the Chinese cabbage. 3. After the water is boiled, add the tofu, cover and stew for 5min, then put the sweet potato skin into the pot, cover and stew for 3min again, add the garlic flower and pour a little sesame oil to taste.