Green pepper and chicken wings with fermented soybean root as main material chicken wings root 500g green pepper 1 20g auxiliary material oil 30mL fermented soybean10g salt 3g rice wine 15mL ginger slices10g garlic 5g shallots and 5g white sugar1 Unfreeze the chicken wing roots. 2. After washing, cut each chicken wing root with a knife for 2 times. 3. Wash the green pepper and slice it. 4. Prepare water and fermented beans. 5. Add oil to the onion and garlic in a cold pan. 6. Stir-fry the green pepper at 7: 00 until the skin fades. 7. Stir-fry the douchi and onion, ginger and garlic until the skin fades. 8. Then put the chicken wings in the pan and fry the skin over low heat. 9. Put the salt in the pan evenly 10. Add rice wine1.Add boiling water and onion segments/kloc-0.

Roasted lamb chops 1 200g radish 500g auxiliary onion 1 0g white pepper 5g ginger15g pepper granules 20 powder cooking wine1tablespoon edible salt 1/2 teaspoons method1.Food:. Radish 2. Slice the roast lamb chops 3. Cut the roast lamb chops into small pieces and rinse them in flowing water 4. Pour a certain amount of water into the boiling pot, add a small handful of pepper and a teaspoon of rice wine to braise and boil 5. After boiling, skim off the blood. 6. Pick up the stewed lamb chops 7. Put them into the boiling pot 8. Add a certain amount of water. Then pour in Dongru and ginger slices. 9. After braising, cover and simmer slowly 10. After stewing for about 30 minutes, add appropriate amount of edible salt, cover and cook again 1 1. When stewing lamb chops, peel the radish and cut it into large slices 12. Stew until the roast lamb chops are crisp and rotten, and put the radish again.

Main material for stir-frying sausage with bitter gourd Eggplant 280g sausage 1 50g auxiliary oil 30mL salt 4g garlic 6g ginger slices 5g rice wine 10mL monosodium glutamate 2g white sugar 3g practice 1. Prepare food in advance. 2. Wash sausage with clear water, then put it in a basin, and steam it with rice wine cover1 5 minutes or so. 3. After the eggplant is cleaned, remove the seeds and the milky white film inside. 4. Cut into thin slices. 5. Prepare ginger and garlic slices in advance. 6. Boil the water in the pot, pour it into the eggplant, add 2 grams of salt to soak the water, and then take it out for cleaning. 7. Cut the steamed sausage into thin slices. 8. Cool the oil in the pot and add onion ginger to saute. 9. Pour it into the eggplant and saute for flavor 10.