Food: fat intestines; green onions; ginger; garlic; bone broth; rice wine; monosodium glutamate (MSG); soy sauce; salt; water starch method 1. cold chicken cut into thin slices diagonally, blanch with hot water 2. green onions and garlic choking pot plus wide broth rice wine MSG soy sauce coloring Salt 3. put cold chicken Skimmed off the floating foam with diluted water starch hooked into a stream of thickening.

food: broccoli 1, fresh shrimp 10, garlic 3 cloves, soy sauce 1 spoon, 1 spoon oil, salt, water starch a small amount of method: 1, directly to the garlic cut into the garlic paste; shrimp with a small amount of water starch and salt to grasp the first marinade for 10 minutes. 2, soak the broccoli in salted water, cut into small pieces to clean up, broccoli into the pot, the water boiled again and boiled for 2min! To rotten after draining water. 3, a small amount of oil in the pan, under the garlic for bursting incense, and then put the fresh shrimp into the pan sautéed off color. 4, and then into the sapphire, add 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, a small amount of salt to seasoning, stir-fry well can be put out of the pan.

Food: duck mixed, sauerkraut, wild peppers, ginger, garlic, onion, soy sauce, chicken powder, rice wine, chili oil practice 1. will be cut into segments of sauerkraut and wild peppers, ginger shredded, garlic granules, green onion freshly chopped flowers; duck cleaned and cut into small dices; 2. cool pot with a bit of oil, add the duck, go to the red oil explosion, the duck mixed moisture fried dry fried to the bubbling oil; 3. put into the ginger and garlic stir-fried after the incense Then put two tablespoons of rice wine and stir-fry; 4. Put in the pickled cabbage and wild peppers, stir-fry for about 2min; 5. Add the right amount of salt and chicken powder and stir-fry, put in the green onion, soy sauce, oil and hot pepper stir-fry can be.

matsusaka pig 200g; dry vermicelli 30g; scallion 3g; marinade; ginger foam 2g; garlic 5g; water edamame 5g; soy sauce 5g; oil 5g; rice wine 10g; sesame oil 3g; sugar 2g; tapioca starch 2g; sauce; seafood soy sauce 1 teaspoon; 3 tablespoons of cold water method 1, the vermicelli soak through with cool water, scallion and ginger chopped, water edamame chopped. 2, this is the matsusaka pig, also known as the matsusaka pig, also known as the matsusaka pig, is also called the matsusaka pig. Matsusaka pork, also known as "pork neck meat". The oil beads are evenly distributed, the flavor is crisp and not firewood, a pig is so two pieces (palm size). 3, the Matsusaka pork cut into slices. 4, the Matsusaka pork slices add rice wine, soy sauce, cooking oil, sugar, sesame oil, tapioca starch, ginger foam, garlic, water soybean minced. Mix well with chopsticks and marinate for 15min. 5: Control the vermicelli, cut them off and cover with the bottom of the pot. The marinated Matsusaka pork slices of a piece of flat on the fans, into the pot of boiling water to steam 5 ~ 8 minutes can be removed. 6, 1 teaspoon of seafood soy sauce + 3 tablespoons of water to mix for the sauce poured on the steamed small meat, sprinkle with green onion can be.