Crispy eel, slaughter the eel, cut into sections and then pat the mixed powder (pea flour and corn starch in half), and then fry it in a frying pan that is 70% hot until it is crispy, then drain it. Blanch the diced bamboo shoots in a pot of boiling water and remove them for use. Heat the net pot in salad oil, add the green and red bell pepper rings, dried chili pepper knots and dried green peppercorns and stir-fry, add the fried eel segments and diced bamboo shoots and continue to stir-fry, during which spicy fresh sauce, salt, monosodium glutamate and chicken essence are added, drizzled with pepper oil and sesame oil, sprinkled with sesame seeds and put into the dry pot. After serving, light a candle under the basin and heat it up.
Burdock in honey sauce, peel the fresh burdock and cut it into slices, put it in a pot of boiling water, and drain it. Heat the oil in the net pot, wrap the burdock slices in a crispy paste and put them into the oil pan, fry until the skin is crispy and fished out.
Take another pot on the heat, boil the sugar and the right amount of water into a honey juice, pour in burdock and sprinkle with chopped parsley, minced bell pepper and white sesame seeds, stir well and put on the plate.
Turquoise cabbage, ingredients: 500 grams of Chinese cabbage 50 grams of bitter lettuce 20 grams of millet spicy minced 100 grams of Thai spicy chicken sauce 15 ml of apple cider vinegar 5 grams of salt 2 restraint method:
1. Wash and drain the Chinese cabbage, add salt, millet spicy powder, Thai spicy chicken sauce, monosodium glutamate and apple cider vinegar, mix well and seal and marinate for 12 hours.
2. Take out the pickled Cabbage, roll the bitter lettuce into a roll, put it on the plate and drizzle with the original juice of the pickled Cabbage.
Shu xiang running pheasant, 1. Chop the running pheasant into pieces, peel the sweet potatoes, cut into hob pieces, put them together into the vegetable oil pot, fry until golden brown and pour out the oil.
2. Heat the watercress oil in the net pot, stir-fry the ginger, garlic, watercress and seafood sauce to make the aroma, mix in the fresh soup and boil, add the fried sweet potato nuggets and chicken nuggets, add salt, monosodium glutamate and chicken essence, burn until the chicken is cooked and flavored, and then change the pot into the casserole.
3. Put a little vegetable oil in another pot, stir-fry the bell pepper festival, scoop it on top of the chicken nuggets in the casserole, and garnish with some coriander festivals.