Jin Garlic Pingyu Ingredients: Pingyu, Ingredients: garlic, onion, red pepper, seasonings: salt, soy sauce steamed fish, chicken, rice, sugar, dry starch Method: Peel and wash the garlic.

Pingyu Daoke, use dry starch and set aside.

Fish made with dry starch is beaten more than flour, and both sides are golden brown when fried.

Chop the garlic.

Red oblique section.

Put the oil in the pan, add the garlic and fry over low heat until golden.

Add soy sauce, rice wine and bring to a boil.

Add water to Qi Ping Yu, Ping Yu, sugar, salt and bring to a boil.

Cook in the middle of the fire for 20 minutes.

The heat will be the juices before adding the chicken to the pan.

Sprinkle pepper into slices.

Steamed Chicken Main Materials: Children's Chicken Ingredients: letinous mushrooms, winter bamboo shoots, green onions, ginger, Seasonings: salt, pepper, five-spice powder, steamed fish soy sauce, chili oil, sugar, chicken essence.

Method: Select clean spring chicken.

Chili and salt, add a teaspoon of five spice powder and fry until yellow.

Use disposable gloves to place the chicken in a container and rub it evenly with pepper and salt.

Place the chicken in a plastic bag and refrigerate for at least two hours, but no longer than six hours.

Cool the chicken and wash it in boiling water.

Blanch the letinous mushrooms and bamboo shoots, take them out and spread them on the bottom of the bowl.

Soy sauce, chili oil, sugar, steamed fish in chicken bowl.

Chop the chicken chops into small pieces.

Juice in step 7.

Steam the saucepan for 20 to 30 minutes.