Garlic chicken wings food: chicken legs, soy sauce, salt, ginger, white pepper, rice wine, sugar. Exercise 1. First, clean the chicken legs, put them on a plate to control the moisture, add appropriate amount of soy sauce and put them on a new plate, cut them into small pieces of ginger foam, 2. Salt and white pepper also have a proper amount of rice wine. When ready, mix well and arrange each chicken leg with water control. 3. In order to be more refreshing, put the chicken legs into the mixed materials and gradually marinate them. Time is controlled at one o'clock. For more than an hour, at the moment, we chopped garlic as soon as we saw it, poured a proper amount of vegetable oil into the pot and added it. 5. After heating, put the marinated chicken legs into the pot and fry them gradually. At the same time, adding the right amount of sugar will change the color of both sides of the chicken leg. 6. When it turns golden yellow, pour a certain amount of soy sauce, stir well, add chopped garlic, add appropriate amount of water, and gradually cook.

Ingredients of bean curd brain: one yuan 400g rice bean curd brain, three yuan 100g fat front leg meat (you can buy more for the leader to make meat sauce at a time, and keep the rest in the refrigerator). Seasoning: one tablespoon of Pixian bean paste, one tablespoon of soy sauce, one onion (chopped green onion) and a small piece of ginger (cut into ginger foam). 1, cut the rice tofu into thumb-wide cubes. 2. Heat a tablespoon of green vegetable oil (you don't need to put a lot of oil, because there will be some oil in the pork paste behind), add ginger foam and stir-fry until fragrant, then pour in100g pork paste. Stir-fry the oil, and when the meat is close to scorch, pour it into the rice quilt. 3. Add a tablespoon of Pixian bean paste and a tablespoon of soy sauce, stir fry, cover and simmer for one minute, and finally sprinkle with onions, which one is delicious.

Boiled fish fillet food: carp, bean sprouts, vegetable oil, dried pepper, pepper, salt, rice wine, cassava starch. Exercise 1. First, clean carp, cut into fish, add a little salt, rice wine and cassava starch, and mix well for later use; 2. Keep the bean sprouts for washing; Put about 500 grams of cold water in the pot. After boiling, first blanch the bean sprouts to 8 degrees. Take it down and put it in cold water, dry it, and put it evenly at the bottom of a clean bowl; 4. Blanch the fish with good pulp in water for a while (78% can be perfect) and code it on the bean sprouts; 5. The wok is easy to get angry. Pour in vegetable oil, boil boiling water, stir-fry over high fire, pour in pepper and dried pepper, boil it a little, and immediately pour it into a bowl with fish and bean sprouts.