The method of mala Tang fish skin: 1. Blanch the fish skin in a boiling water pot until it breaks, and drain the water for later use; 2. Heat hot oil in a hot pot, add dried green pepper granules and pepper segments and stir fry, then add hot pot bottom material (spicy type) and stir fry for fragrance; 3. Add garlic cloves, shallots, green peppers, steamed buns and shallots into the pot, stir-fry until fragrant, and then add fish skin and stir-fry together. Add oil consumption, monosodium glutamate, chicken essence and salt before taking out, and stir well.

The practice of pig's foot chicken pot: 1. Wash the pork and chop the meat, then chop the onion and garlic and mix well. Add spiced powder, rice wine, salt, chicken essence, rice wine and soy sauce. 2. Beat the eggs into the dish and add proper amount of dry starch. Wipe a proper amount of oil with a cloth, and then wipe the wok evenly. 3. Take a proper amount of egg liquid with a spoon and pour it into the wok. Circle it and pour it into the stuffed pig. 4. When the raw egg loses its color and solid, it will roll in half and wrap itself in the shape of jiaozi. 5. Put the ginger and garlic into the stomach of the chicken, put the whole chicken into the basin, then put the ginger and garlic nearby, pour the rice wine and marinate for half an hour.

6. Put the prepared Fructus Amomi, Cortex Cinnamomi Japonici, dried Chili, Zanthoxylum bungeanum and star anise into a small cloth bag to ensure no leakage. 7. Put the chicken in the pot, the pig's trotters, the small cloth bag with seasoning, a small amount of water, and some rice wine and salt. 8. Steam in a large pot for 20 minutes and then simmer for 3 hours. During cooking, the ingredients mentioned above can be cut into thin slices or hob blocks. 9. When the chicken is almost steamed, prepare jiaozi and fruit in advance, and don't forget to add some water during cooking to avoid the dry pot. 10, steam for another ten minutes, and you can go out. Moderate seasoning with monosodium glutamate or chicken essence.

The method of black pepper multicolored diced chicken: 1, onion, carrot and cucumber washed and cut into small pieces; 2. After cleaning the hob block, marinate it with cooking wine, black pepper sauce and dry starch for 20 minutes; ; 3. Turn on medium heat, put oil in the pot, add the marinated diced chicken, stir-fry the color, and start the pot; 4. Add oil to the pot again, put diced onions and carrots into the pot, and add chopped black pepper to taste; 5. After frying twice, add the fried diced chicken and soy sauce; 6. Finally, put the diced cucumber and stir fry twice to get out of the pot.