Stir-fry mutton liver, prepare ingredients and seasonings in advance, one chicken liver/appropriate amount of onion/appropriate amount of onion ginger/appropriate amount of pepper/appropriate amount of lettuce/1 spoon of sugar/1 spoon of Pixian bean paste Step 1: Slice chicken liver, wash chicken liver blood with warm water and soak for 20 minutes. Step 2: Add Dongru, ginger slices, rice wine and a small amount of white rice vinegar and marinate for 5 minutes. Step 3: Add some oil to the pot, and when it is 80% hot, put the chicken liver into the pot, soak it in the oil and take it out immediately. Step 4: Leave the bottom oil in the pot, first put the ginger and garlic in the pot, then pour in the bean paste and stir fry, then add the onion, green pepper and lettuce and stir fry evenly. Step 5: Pour chicken liver again, add seasoning, soy sauce, salt and monosodium glutamate, stir well, and then serve on a plate.

Spicy shredded chicken ingredients: 1 chicken breast, a carrot and two fragrant lai. The seasoning juice contains salt 1 g, 2 tablespoons of soy sauce, rice vinegar 1 g and a small amount of sesame oil. 1, chicken breast in cold water, boil, break into fine shredded chicken. 2. Peel carrots, cut them into thin strips and cook them in boiling water; Lai Xiang cleans and cuts strips. Mix shredded chicken, carrot and coriander together. 3. Mix salt, soy sauce, rice vinegar, monosodium glutamate and sesame oil to make seasoning juice. Spicy Chili with red oil. 4. Pour the seasoning juice into the shredded chicken dish and mix well.

Prepare food condiments for braised hairtail in advance, with saury 400g/sugar 3g/corn flour 1 spoon/soy sauce 1 spoon/rice wine 1 0ml/aged vinegar 1 0ml/salt amount/vegetable oil 30ml/star anise 2/bamboo shoots 200mg/onion. Step one. Step 2: Shred ginger, wash the oblique section of saury, add rice wine, ginger, onion and a little salt for pickling 10min. Step 3: Heat the oil in the pan, add star anise, ginger slices and garlic cloves and stir-fry until fragrant. Step 4: Pour the pickled swordfish into the pot and fry it on both sides with low fire until it turns yellow. Add appropriate amount of cold water when swordfish is about to boil. Step 5: Add shallots and bamboo shoots to boil, then stew, and add salt, sugar and soy sauce in the cooking process. Step 6: When one third of the juice is left, pour in glutinous rice flour to collect the juice, and finally put a few onion pieces on the pot to decorate, and then you can eat braised hairtail.