First, Xinjiang saute spicy chicken food: chicken, potatoes, green peppers, millet peppers, dried peppers, onions, ginger, garlic, cooking oil, salt, oil consumption, soy sauce, chicken essence and rice wine. Practice: Wash and gut the chicken, drain the water and cut it into pieces for later use, cut the onion into onion segments, and cut the pepper into hard particles. Peel the potatoes, cut them into 5 small pieces, put the chicken in the pot, add enough cold water, add the winter jasmine, ginger and rice wine, boil the water, then soak for 5 minutes, take it out and rinse it.
Put oil in the pan, heat it to 60%, add onion, ginger and garlic, stir-fry until fragrant, then add pepper and dried pepper, add chicken breast, add a little cold water, add salt, consume oil, soy sauce and soy sauce, stir well, then pour enough water and stew for 30 minutes. Put the potatoes in and stew for another ten minutes. After cooking, you can set the plate out of the pot.
2. Spicy scallop meat food: scallop meat, onion, garlic, fragrant lai, green pepper, oil consumption, onion, soy sauce, bean paste, dried pepper, rice wine, salt, ginger, chicken essence and edible oil.
Practice: First, shell the oysters, and clean up the remaining internal organs of scallop meat. Pour cold water into the pot, boil it, put it in scallop meat, and drain it for one minute.
Cut dried chili into chili granules, cut Lai Xiang into 2cm pieces, diced shallots, diced chili peppers, garlic and shallots, all cut into hard granules, put oil in the pot, heat to 60% heat, add shallots, garlic and shallots, stir-fry them, and then add dried chilies and stir-fry them for fragrance.
Add bean paste, stir-fry Chili oil, add oil consumption, add scallop meat, add rice wine and soy sauce, and stir-fry for one minute. Add diced green pepper, salt and ginger powder, and finally sprinkle with ginger, vanilla and chicken essence. Stir well and serve.
Fried beef food with leek moss: leek moss, beef and mutton, salt, dried Chili, soy sauce, cooking oil, garlic and chicken essence.
Practice: firstly, clean the beef and mutton, scrub the surface moisture dry, cut into thin strips and put them in a bowl, add salt, soy sauce and a little oil, mix well, then pour in a spoonful of water starch and mix well again 15min. Pour cooking oil into the pot, heat to 60% heat, add shredded beef, stir-fry and set aside.
Clean the leek moss, cut it into pieces of about 2 cm, put it in a 60% temperature oil pan, add garlic and dried Chili to fry until fragrant, then add the leek moss to fry for about 30 seconds, and add the fried beef shreds. Add salt, soy sauce and chicken essence, stir well and serve.
Crispy crucian carp food: grass carp, salt, cooking oil, dried Chili, pepper, garlic, ginger, Chili noodles, spiced powder, chicken essence and onion.
Practice: Wash the crucian carp, remove viscera and scales, drain the surface water after treatment, put oil in the wok, put the fish in cold oil, fry both sides with low fire and sprinkle a little salt. Fry until the surface is golden and crisp, and take it out for other use.
Put oil in a wok, heat it to 60%, add pepper, dried pepper, minced garlic and ginger slices, stir-fry until fragrant, add grass carp, wrap it with seasoning, and finally sprinkle with Dongru and chicken essence, stir well and serve.
Litchi shrimp ball food: shrimp, yam, crispy flower, salt, corn flour, rice wine, white pepper, cooking oil.
Practice: first remove the shrimp line, shell it, clean it up, drain the water and put it in a bowl, add rice wine and white pepper to the room, grab it evenly, and marinate it 10min to taste.
Control the moisture in the preserved fresh shrimp, chop the pork paste, peel the yam and put it into a high-speed blender to make it into a paste, mix the shrimp paste with the yam paste, mix well, add cassava starch, white pepper and salt and stir in the room.
Then find a plate without water and oil, put the crispy flowers in it, scoop out the pork paste with a spoon, put it in the crispy flowers and tie it into a ball. Put the oil in the pot, heat it to 30% heat, put it in with slow fire, fry it with slow fire for 3~4min, drain the surface oil after taking it out of the pot, and serve it on a plate.