Stir-fried chicken leg food: about 250 grams of chicken (2 pieces); Leek stem150g; 5 Vitex negundo; 8 millet pepper; Appropriate amount of soy sauce, mature vinegar and white pepper; Appropriate amount of water starch, salt and chicken powder oil pepper; 3 garlic method: 1, boneless chicken legs, washed, cut into hard particles, washed with black pepper, rice wine, salt, water starch and appropriate amount of water! 2, green garlic leaves, vegetable leaves washed and diced! 3. Wash Erjingtiao and Xiaomi pepper separately, cut into sections and set aside! 4, garlic peeled and cut into pieces! 5. Heat in a pan, add proper amount of cooking oil, pour chicken essence, quickly disperse and upgrade, and manipulate vegetable oil!

Amaranth scrambled eggs Ingredients: 1 Put amaranth, 4 raw eggs, a proper amount of salt, and a spoonful of oil. Practice: ① Chop the amaranth, break up the eggs, pour the amaranth into the raw eggs, add salt and stir with oil consumption. ② Pour in amaranth eggs, stir-fry for a while, then stir-fry until the bottom is a little solidified, so that most of the fried eggs are pieces, and all the cooked eggs are fried. Try not to eat salt, or it will be hard if it is salty.

The materials of crispy bean curd: 500g of bean curd, vinegar 15ml, 30ml of tomato sauce, soy sauce 10ml, 2g of salt, sugar10g-0/5g, glutinous rice flour 15ml, appropriate amount of onion and white sesame. 2. Cut the tofu into small pieces the size of mahjong; 3. Carefully absorb the moisture on the surface with kitchen paper; 4. After the oil in the pot burns to 80% high heat, generally put the quilt in one by one and fry it until it is golden on both sides; 5. If there is a lot of oil in the pot at this time, there is no need to pour out a part and pour the prepared seasoning juice into the pot; 6. After the juice thickens, sprinkle with onions and white sesame seeds and turn off the heat.

Spicy chicken feet food: chicken feet 400g soy sauce 15ml, soy sauce 5g sugar 5g pepper 1g, yellow wine 30g bean paste, ginger 1 garlic 3-4 petals, millet pepper 500ml boiled water according to personal preference 1. Chicken feet cut off fingernails and cut them in two. Add cold water, pour appropriate amount of rice wine, bring the chicken feet to the boil. 2. Put oil in the pan about 10ml, add onion, ginger and pepper and stir-fry until the surface is slightly golden yellow. 3. Add bean paste, stir-fry with low fire into Chili oil, pour in sugar, soy sauce, soy sauce and boiling water, cover the pot and stew chicken feet until soft and waxy (about 30 minutes), open the lid to collect juice, and add millet pepper into the pot.