Pepper-flavored diced chicken food: chicken breast, tapioca starch, soy sauce, rice wine, green pepper, onion, ginger, soy sauce, oil consumption, oil, salt and monosodium glutamate. Practice: 1. Dice chicken, add cassava starch, soy sauce and rice wine and marinate for 20 minutes; 2, green pepper, pepper hob; Slice onion and shred ginger; 3, add some oil to the cold pot, fry the marinated chicken breast until golden and cooked, and pick up the oil to replenish water.

Spicy lobster 1. When buying lobsters in the market, it is best to use green-shelled meat shrimp. If the shell is red, the shell is hard and not easy to fall off, and the net meat rate is low. Generally, when you buy it, the boss will help you peel off the shell of the shrimp brain, pinch the middle tail at the end and pull out the internal organs. When you take it home, gently brush the abdominal cavity of crayfish with a small toothbrush, and be careful not to make tea all the time (the meat will turn into powder after a long time of making tea) 2. Cut shallots into long sections, shallots into slices, pickles into slices, wild peppers, dried peppers, garlic slices or minced. 3. Heat the oil in the pot. I like to use my own fried pure rapeseed oil, which is very fragrant and has a good sterilization effect. Turn off the fire when the oil smokes (for fear that the oil temperature is too high to splash on yourself), and add wild peppers, pickles and star anise one after another.

Chicken wings in dry pot: chicken legs, onions, peppers, dried peppers, onions and garlic, salt, sugar, rice wine, soy sauce and vinegar. Practice: 1. After washing and drying the chicken legs, add salt, yellow wine, soy sauce, soy sauce, vinegar, onion and ginger, mix well and marinate for more than 3 hours. 2, chicken legs into the pot, adjust the small fire to fry. 3, another oil pan, add garlic and stir fry, then add beef Chili sauce, onion, sugar and green pepper and stir fry evenly.

Pineapple ribs food: small ribs, egg white, cucumber, red and yellow pepper, canned jackfruit, tomato sauce, garlic, onion slices, sugar, vinegar, salt, fermented grains and chicken essence. Practice: 1. Cut small ribs into pieces and marinate them with sugar, salt, chicken essence, egg white and water starch for 30 minutes; 2. Slice cucumber and red and yellow pepper, and cut garlic and onion; 3. Put the ribs in a hot oil pan, fry for about five minutes (frying), take them out, let them cool, and cut them into small pieces; 4. When the pan is booming, the oil is burned back to fried crispy meat (crispy yellow skin) and picked up for use; 5. Stir-fry garlic, cucumber and red and yellow pepper in a wok for a while; 6. Add jackfruit and stir fry quickly, and stir fry with sweet and sour juice; 7. Return the fried crispy meat to the pot, stir fry quickly with popularity, add wine to the pot, and stir fry for 2 minutes.