First of all, crispy chicken wings:

1. Change both sides of chicken wings into flower knives, and put garlic slices and ginger slices.

2. One spoonful of cooking wine, two spoonfuls of soy sauce, appropriate amount of black pepper and salt.

3. Marinate for one hour, pour off the excess juice, add one egg and two spoonfuls of starch, and catch well.

4. Fry in oil with low fire until both sides are golden.

5. Put chopped parsley on the plate.

Second, pepper fragrant lily:

1. A packet of Flammulina velutipes, two scattered eggs,

2. Add the washed Flammulina velutipes and wrap it with corn starch.

3. Convert 60% heat into oil temperature,

4. Deep-fry until golden and crispy, remove, and add barbecue sauce and Chili powder.

Three, chicken breast tomato box:

1. Chop the chicken breast into mud,

2. Add a spoonful of soy sauce, a spoonful of sugar, a spoonful of oyster sauce, and a proper amount of salt, and mix well.

3. Peel and slice eggplant,

4. Stir three spoonfuls of starch, appropriate amount of black pepper and one spoonful of cooking oil into a paste.

5. Eggplant slices are laid on the bottom and covered with meat sauce.

6. Cover and evenly wrap the batter.

7. The oil temperature is 70% hot, fried, golden and crisp on both sides.

8. It's out of the pot. Let's eat.

Four, Pleurotus eryngii wrapped in shrimp slippery:

1. Shrimp with corn kernels, carrots, beans and half a spoonful of black pepper, and mix well.

2. a spoonful of cumin water, a spoonful of Chili noodles, two spoonfuls of starch, and a proper amount of water are stirred into a paste.

3. Slice Pleurotus eryngii, fold it and wrap it into a paste.

4. Fry in a hot pot until golden and crispy, and fry for a long time.

5. Fry until golden brown.