Practice: add a spoonful of Korean hot sauce, a spoonful of tomato sauce, a spoonful of starch, a spoonful of minced garlic, half a spoonful of sugar substitute, half a bowl of water, chicken legs and chicken breasts, add milk, marinate them with sea salt and black pepper for half an hour, wrap them with egg liquid, wrap them with a layer of chopped oats, air fry them at 180 degrees for 25-30 minutes, cook the juice on low heat until it is thick, and pour in chicken pieces and stir evenly.

Practice: a spoonful of soy sauce, half a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of starch, a small amount of sugar substitute, a spoonful of Chili noodles, add a proper amount of water, stir well, prepare Flammulina velutipes and tender tofu, fry garlic powder with a little oil, pour in Flammulina velutipes tofu, pour in juice, stir well, stew for 5 minutes, sprinkle with coriander, and take out.

Practice: Cut Basha fish into pieces, add a spoonful of cooking wine, put it in a pot to boil, add minced garlic, millet spicy, white sesame seeds and Chili noodles, pour hot oil, add a spoonful of oyster sauce, soy sauce, aged vinegar and a handful of coriander, and pour Basha fish with sauce.

Practice: Mix the cooked corn kernels, shrimp paste, salt and black pepper with corn and carrot kernels, roll the dumpling skin to half its original size, wrap it with stuffing and steam it for 8 minutes, then take it out of the pot.

Practice: leek 150g, shrimp skin 10g, half a spoonful of oyster sauce, a little white pepper, a little salt, 3 eggs, roll them thin with a rolling pin, put the stuffing in, dip them in water on all sides, fold them in half from left to right, roll them up and down, and steam them in a pot for 13min.

Practice: The ingredients are eggs, sushi radish, crab roe, shredded cucumber, potato chips, steamed/cooked, half a spoonful of salt, a little pepper, 2-3 spoonfuls of milk, pressed into mud and mixed well, covered with mashed potatoes, covered with shredded eggs and crab sticks, covered with shredded cucumber and radish, and rolled tightly.

Practice: Wash chicken feet, chop them into two pieces with a fresh nail clipper, blanch them in cold water, pour in chicken ginger cooking wine, cook for at least eight minutes, take them out and rinse them with ice water, cut garlic and red pepper into powder for later use, add hot oil to the pot, stir fry, salt, sugar, 5 tablespoons soy sauce, 2 tablespoons cooking wine and 1 tablespoon oyster sauce, and stir well.