Composition: Pingyu,

Ingredients: garlic, onion, red pepper,

Seasoning: salt, steamed fish with soy sauce, chicken, rice, sugar and dried starch.

Practice: Peel and wash garlic.

Ping Yu swordsman, use dry starch for standby.

Fish made of dry starch is much more beaten than flour, and both sides are golden brown. Chop garlic. Red oblique plane.

Put it in a frying pan, add garlic and stir-fry the gold over low heat. Add soy sauce and rice wine and bring to a boil.

Add water together with Yuping, Ping Yu, sugar and salt, and bring to a boil. Cook on high fire for 20 minutes.

Fire will juice, chicken in front of the pot. Sprinkle with pepper and slice.

steamed chicken

Main materials: children's chickens.

Ingredients: mushrooms, winter bamboo shoots, onions, ginger,

Seasoning: salt, pepper, spices, steamed fish sauce, Chili oil, sugar, chicken essence.

Practice: Clean the spring chicken.

Pepper and salt, add a teaspoon of allspice powder, and fry until yellow.

Put the chicken into the container with disposable gloves and rub it evenly with pepper and salt. Refrigerate the chicken in a fresh-keeping bag for more than two hours, but not more than six hours.

Cook the cooled chicken and wash it with clear water.

Blanch mushrooms and bamboo shoots and spread them at the bottom of the bowl.

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

Cut chicken chops. Step 7: Juice.

Steam the saucepan for 20 to 30 minutes.