Then add salad oil and mix well. Mango and pitaya are diced. Boil a pot of boiling water for later use. Pour the sugar and milk powder into a large bowl and container. Then pour 3 ml of boiling water and stir well. Put the butter and salt into a non-stick pan and melt slowly. When the butter melts, pour in the cotton candy, and continue to simmer slowly. Stir with a silicone spatula until the cotton candy completely melts and absorbs the butter, then pour in the milk powder and mix. Then turn off the heat. Pour a little oil into the hot pot, then pour in the prepared sauce, simmer on low heat until it is thick, pour in the fried strips of meat, then stir-fry over high heat, then put the meat in the sauce and serve, then sprinkle with cooked sesame seeds.

Wash the cut potatoes with water to remove the excess starch, then take them out to control the water content for later use. 3. Wrap the potatoes with water content control in sweet potato powder and fry them in a pan, then take them out to cool them. Then fry them in a pan for two times, and they still like sweets. Then roll out the dough with a rolling pin to be as thin as possible, and then cut them into willow leaves or triangles with a knife. The oil temperature should not be too high when frying. After frying, let it cool and you can eat it. It's crisp and crisp. I loved it when I was a child. Boil the oil in a pan, then mix in a little oil and a little cornflour. Start frying potatoes when the oil temperature is 8% hot. Be sure to master the size of the heat during the period! If it doesn't feel crisp enough, you can fry it again. Golden crisp can be cooked, and you can sprinkle some salt and pepper that you made in advance. Practice: Peel the potatoes and cut them into long pieces, then soak them in a bowl filled with cold water, take out the potatoes, suck up the tax on the potatoes with paper towels, and add appropriate amount of starch and stir evenly.

Add a spoonful of cooking oil, knead it evenly, cover it with plastic wrap and put it aside for 15 minutes; 3. Take the dough the size of an egg, knead it and flatten it, wrap in a proper amount of red bean stuffing, pinch it tightly, gently knead it and flatten it to make a small round cake. Repeatedly, put all the dough juice, honey, oyster sauce and monascus powder into the meat stuffing. Use chopsticks to stir the meat until it is strong. Then add sugar, salt and black pepper into the meat and stir well. Take a lump of meat and put it in a fresh-keeping bag. Gently flatten the meat stuffing with a rolling pin.