1. 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 and half a bowl of water. Add milk, sea salt and black pepper to chicken legs and breast, marinate for half an hour, coat with egg liquid, coat with a layer of chopped oats, fry in air at 180℃ for 25-30 minutes, simmer until the juice is thick, and pour in chicken.

2. 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, and a proper amount of water are mixed evenly. The ingredients are prepared to fry Flammulina velutipes, tender tofu, less oil and less garlic, pour Flammulina velutipes and tofu, pour in juice, stir well, stew for 5 minutes, sprinkle with coriander, and take out.

3. Cut the Basha fish into pieces, add a spoonful of cooking wine, put it in a pot to boil, add minced garlic, millet, 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 the Basha fish with sauce.

4. Cook the corn kernels (this step can also be omitted), mash the shrimp, add salt and black pepper, and mix with the corn and carrot kernels. Roll the dumpling skin into half the original size, wrap the stuffing and steam it for 8 minutes, then take it out of the pot. Thin skin and big stuffing! That's interesting.

5. Leek 150g, shrimp skin 10g, half a spoonful of oyster sauce, a little white pepper, a little salt, and 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, fold them in half from top to bottom, and steam them in water for 13min.

6. Ingredients: eggs, sushi radish, sliced crab roe, cucumber, diced peas, steamed/cooked, half a spoonful of salt, a little pepper, 2-3 spoonfuls of milk, pressed into mud and mixed well, spread mashed potatoes, spread shredded eggs and crab sticks, spread shredded cucumber and radish, and rolled tightly, without quick drops of rice sushi! !

7. Wash chicken feet, trim nails, chop them into two pieces with an oblique knife, put them in a pot and rinse them with cold water, pour chicken feet and 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, salt, sugar, 5 tablespoons soy sauce, 2 tablespoons cooking wine and 1 tablespoon oyster sauce, stir well, and pour chicken feet.

8. Onion, millet spicy, white sesame, pour a little hot oil, fragrant, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, a little salt to taste, cut tofu and cucumber into pieces, cook tofu for 2 minutes, take out, pour in sauce and mix well.