Raw materials: chicken gizzard 5, lettuce 2, pepper half, salt 3 grams, 3 tablespoons of rice wine, soy sauce 2 tablespoons, 10 grams of sugar, a small amount of ginger, a small amount of white pepper, a small amount of shrimp powder Method: 1. chicken gizzard cleaned and cut into slices, add a little salt, rice wine and white pepper marinade for five minutes. 2. lettuce sliced and set aside, the pot of boiling oil into the ginger slices fried flavor, put in the chicken gizzard sauté, pot add red oil blast with sugar for 2min. Into the ginger slices for popping incense. 6. Then put in the pork go red stir-fry until slightly golden. 7. Into the Lee Kum Kee garlic chili sauce 8. Into the Lee Kum Kee delicious spicy soy sauce and Lee Kum Kee Tian Zao Fresh Soy Sauce oil explosion into the flavor. 9. Into the garlic part of the thick stalks of stir-frying until seven ripe. 10. And then pour into the garlic leaves stir-frying until broken.

Main ingredient: pork tenderloin 200 grams of auxiliary materials: 50 grams of raw eggs, 30 grams of whole-wheat flour, seasonings: tapioca starch (bracts) 10 grams of salt 2 grams of monosodium glutamate (MSG) 2 grams of spicy 15 grams of cooking oil 50 grams of cooking oil Methods: 1. Raw egg beaten; 2. tenderloin cut into small thumb-sized strips of thin strips, put into the egg mixture; 3. egg mixture and then put a little salt and chicken cassava starch, tossing on the batter; 4. Turn on the slurry; 4. pan in a small half pot of oil, boil seven hot; 5. the very good slurry of meat into the wheat flour dipped in (no wheat flour with dry starch can also be), so that the wheat flour proportional bag capsule rows of strips; 6. will be dipped in wheat flour meat into the pot of deep-fried; (pay attention to the rows of strips to be put into one by one to prevent sticking;) 7. the meat is fried to both sides of the golden brown on it, fished up and drained of oil.