Spinach mixed with black pepper chicken nuggets Ingredients: spinach, chicken, light soy sauce, garlic, green onions, salt, vinegar, black bean hot sauce Method: 1. Wash the spinach, soak it in water, then rinse it with cold water, and cut it into inch sections.

2. Boil a whole chicken in white water, break it into pieces, and chop the garlic and green onions.

3. Pour the chicken breast and spinach into a plate, add salt, light soy sauce, vinegar, black bean chili sauce, minced garlic and green onions and stir to taste.

Beer chicken nuggets raw materials: 500 grams of chicken wings, 1 can of beer, 2 tablespoons of cooking oil, 4 grams of salt, 1 tablespoon of braised soy sauce, 1 tablespoon of rice wine, appropriate amount of onion and garlic, 1 tablespoon of white sugar, 2 dried chili peppers

, 10 pieces of peppercorns Method: 1. Prepare the food, clean the chicken wing roots, and chop the chicken wing roots into pieces.

2. Cut the green onions into strips, cut the ginger into slices, cut the garlic in half, and cut the dried peppers into strips. No pepper seeds are needed.

3. Pour water into the pot, put the black pepper chicken nuggets into the cold water, bring to a boil, stir up the foam, blanch the black pepper chicken nuggets thoroughly, remove and set aside.

4. Heat the oil in the pan, add onions, garlic, peppercorns, and dried chili peppers and stir-fry until fragrant. Add black pepper chicken pieces and stir-fry for 1-2 minutes.

5. Pour in rice wine and braised soy sauce, stir well, add beer sprinkles, the amount of beer sprinkles is enough to cover the black pepper chicken nuggets, add salt, white sugar, bring to a boil, and bake over medium heat to enhance the flavor.

When there is a small amount of sauce left, reduce the sauce until it becomes thick, then scoop it out and place it on a plate.

Braised mutton food: grilled lamb chops, radish, ginger, garlic, shallots, cooking oil, salt, chicken essence, star anise, pepper, cinnamon, dried chili, light soy sauce, dark soy sauce, white sugar, galangal, fennel

seed.

Method: 1. Clean the beef and blanch it in a pot of boiling water. Drain the water after boiling.

Cut ginger, onion, and garlic into slices.

2. Add oil to the pot, fry the peppercorns until fragrant, then remove the peppercorns.

3. Add onions, ginger, garlic, peppercorns, dried chili peppers, galangal, star anise, cinnamon and fennel into the pot and stir-fry until fragrant.

4. After frying until fragrant, add beef and stir-fry.

5. Stir-fry for 2 minutes, add rice wine, stir-fry well and then add dark soy sauce and light soy sauce.

6. After frying until colored, add boiling water that has not soaked the beef, add dried hawthorn, bring to a boil, then reduce heat and simmer for 1.5 hours.

7. Add white sugar and stir well about 10 minutes before serving.

8. Stew until the meat is crispy and the sauce is thick, add the coriander segments cut into small pieces, add an appropriate amount of salt and MSG according to the taste, stir and serve.

Ingredients for diced cucumber roast duck: chicken breast, rice wine, light soy sauce, tapioca starch, cucumber, oil, pepper, salt, white sugar, light soy sauce Method: 1. Clean and cut the chicken breast, add rice wine,

Stir in light soy sauce and tapioca starch and marinate for 15 minutes. Clean the cucumber and set aside. 2. Heat 70% of the oil in the pot, add peppercorns to a simmer and sauté until fragrant, then pick up the peppercorns and pour in the mushrooms.

Bake the beef in the pot; 3. When the mushrooms and beef turn white in the pot, add in diced cucumbers and stir-fry together; add salt, light soy sauce, a small amount of white sugar, and a spoonful of cold water to reduce the sauce.