Low-oil version of three cups of chicken

Practice 1. Free-range whole chicken, chop up a small piece. 2. Pour the free-range chicken pieces into a cold water pot for scalding. 3. Slice the fat while boiling water, and prepare it with beer sprinkling and soy sauce. 4. Boil the water, scoop up the white foam, scoop up the black pepper chicken pieces, supercool them, and intervene to keep the pig fat. Stir-fry until the skin is tight. 7. Pour in beer and stir-fry twice. 8. Cover. 9. Simmer until the water is slightly dried. 1. Add soy sauce. 11. Pour in soy sauce and stir-fry until the color is brown. 12. Sprinkle in leek moss to serve. Scrambled eggs with chopped peppers and shallots

Practice 1. Chop the shallots into chopped shallots, beat the raw eggs into a plate, add a little warm water, sprinkle them thoroughly, put cooking oil in the pot, boil them, pour the disassembled raw eggs into the pot and fry them to golden brown on both sides, and cut them into small pieces with a spoon. 2. Add a proper amount of chopped peppers and stir well. 3. Put the shallots into the pot, mix them together and set the plate. The egg whites are fragrant and spicy. Spicy oxtail

Practice 1. Put oxtail in boiling water and blanch the bleeding water, scoop it up and control it to dry. 2. Cut the onion root into chopped green onion, and plan to reserve a section of onion root. 3. Cut the pepper into rings. 4. Pat the garlic with a knife and cut the ginger slices. 5. Prepare all the seasonings. 6. Add a proper amount of oil to the pot. Stir-fry garlic, shallots, ginger, dried Chili and pepper. 7. Add oxtail, star anise, star anise, fennel, galangal, cinnamon powder, soy sauce (soy sauce, soy sauce king), sugar, oil consumption, rice wine and red wine. 8. Add appropriate amount of cold water, change the pressure cooker and cook for 25 to 3min9. Spicy fish larvae

Practice 1. Prepare the larvae in advance. 2. After eliminating the internal organs one by one, wash and filter the water for later use. 3. Prepare all kinds of spices in advance. 4. Chop garlic, millet and ginger slices, wash lettuce and cut into fine powder, and the leaves and stems are open to the public. 5. Pour vegetable oil into the pot, sprinkle with a thin layer of salt, and boil for 7 minutes to cook the larvae. 6. Turn the cauldron over medium heat, and pour rice wine into it to remove the smell when it is golden. 7. Add ginger, garlic and millet, stir-fry until sweet and fragrant. 8. Pour a proper amount of cold water along the edge of the pot. 9. Add Zhuhou sauce and spiced powder and stew for about 3min. 1. Put the stem of lettuce and stir-fry it quickly. After the lettuce is cut off, it is drenched with rice vinegar to remove the fishy smell and improve the taste. 11. Sprinkle the leaves of lettuce in the end, stir-fry twice and turn off the fire.