Crispy hand-torn chicken raw materials: a whole Sanhuang chicken (500g), 4 lettuce, 5 shallots, 1 onion, fresh pepper 1 piece, pepper 1 piece, 4 cloves of garlic, 4 tablespoons of salt 10, and monosodium glutamate/kloc-0. 1. Put cold water, rice wine 1 1 teaspoon, pepper 10, 3 slices of ginger in a deep pot, put half a chicken, cover it with a lid and steam it until it is red. When the water boils, turn off the fire and cover it for 20 minutes. 2. In the process of braised chicken, lettuce and shallot are cut into sections, onion is shredded, pepper is shredded, garlic and ginger are sliced; A well-stewed chicken takes chopsticks and inserts them into a part of the thigh root. If it can be easily inserted, it indicates that it is cooked. 3. At this time, take down the chicken and rinse it with cold water. After cooling, break it into strips by hand; Put the oil in the wok, add the garlic and stir-fry the ginger slices; Put the shredded chicken in a wok 1min, add salt, monosodium glutamate, white sugar, soy sauce, soy sauce and rice wine and stir fry; 4. Add onion and shredded red pepper and stir-fry until soft; Pour lettuce and shallots before taking out the pot; Finally, a small amount of sesame oil can be poured into the pot.

Spicy dry pot organic cauliflower material organic cauliflower; A small amount of pork belly; A small amount of dried chilli; Five garlic seeds; Small amount of sugar; A small amount of soy sauce is used. Broccoli is washed and broken, and it doesn't have to be too small, so it is fried and broken and has no taste. Slice pork belly, dry-cut Chili, and slice garlic seeds for later use. Add oil to the cold pot, stir-fry the sliced meat, add garlic and dried Chili, stir-fry the fragrance, add cauliflower, put the pot in which the green beans are wrapped in oil, cover it, turn it on at intervals, and see if the cauliflower becomes loose, and stir well. Stir-fry well, sprinkle some water slightly to make Caicai moist and delicious. You can eat it when some water is lost.

Tomato fish fillet food: 2 tomatoes/fish 100g/ tofu 1 box, 3 slices of ginger/garlic/onion/2 teaspoons of rice wine/cassava starch 1 teaspoon, a little white pepper/proper amount of salt/2 tablespoons of oil/tomato sauce 1. Heat the vegetable pot, put about 2 tablespoons (30ml) of oil, add ginger and garlic paste to stir-fry until fragrant, add tomato pieces to stir-fry until fragrant, and add tomato sauce to stir-fry together. 3. Add a proper amount of boiled tofu, cut it into thin slices, put it in boiling, put it in fish and cook until discolored, and add salt seasoning.