Raw materials of fried tofu roll: 2 pieces of soybean oil skin, more than half of carrot, bamboo shoot 100g, proper amount of auricularia auricula, a cucumber, salt, white pepper, sesame oil, oil consumption and starch. Prepare all the materials, boil the bamboo shoots 3min clear water for 3 minutes, and then take them out. 2. shred the cucumber, soak it in a little salt water for a while, and then juice the cucumber. Cut all the food into silk. 4. Add oil to the wok, add bamboo shoots, carrots and black fungus to stir fry, and finally add cucumber, salt and spiced powder to taste, stir fry evenly and serve. 5. Take a piece of soybean oil skin and put it into the fried stuffing and fold it into small strips. 6. Seal it with some flour and water and make it in turn. 7. Don't touch the oil in the wok, burn it with oil, put it in the bean curd roll and fry it on low heat.

Method of making pepper-like meatballs: 1. Cut the semi-fat and semi-lean raw pork into small pieces, beat it into paste with a high-speed blender, add a proper amount of salt, white pepper, rice wine and water starch, then chop some onion roots, ginger paste and chopped Pleurotus ostreatus, and add a protein to mix well. 2. After mixing evenly, stir vigorously in one direction with chopsticks, then freeze in the refrigerator for 30 minutes, and knead the meat sauce into meatballs. Wrap all the meatballs with high-quality powder. 4. Add a proper amount of vegetable oil to the pot. When the pot is heated to seven degrees, put the meatballs in the pot and fry them until the surface is golden, and drain the oil. 5. Cut some ginger and onion roots, add a spoonful of rice wine, soy sauce, soy sauce king, two spoonfuls of white sugar, three spoonfuls of white vinegar and two spoonfuls of cold water to a bowl and mix a bowl of juice. 6.

Prepare the fried chicken pieces in advance: 1, 5 chickens (each weighing about 850g), cut the meat into pieces the size of broad beans, add onion, ginger, salt, rice wine and white pepper, mix and marinate 15min, add 80% heat and stir-fry until dry, and drain the oil; Lotus root diced oil 4000 carats. 2. Slip the bottom oil in the wok, add 400g of dried green pepper, onion and ginger slices 100g, stir-fry with low fire, add 200g of green millet pepper (vertically split in two), add 40g of black pepper, diced lotus root and salt to stir-fry the chicken pieces until the pepper skin turns white and wrinkled, and then take out the wok and put it into a bamboo ditch cover. At this time, the aroma of pepper and pepper has all melted in the chicken breast. Practice: leave oil at the bottom of the pot and burn it to 60% heat. Add 400 grams of black pepper chicken and 200 grams of diced lotus root, then add 40 grams of green millet pepper and 10 gram of red millet pepper, add 4 grams of salt, 3 grams of chicken essence and 2 grams of white sugar, stir well, and put them into a bird cage to eat.