"Alas, in the end it was still a bed. Zhong Tianzheng looked very helpless.

"Now there is a super reward task, the host will get a lot of attribute improvement by completing the challenge, and at the same time set off the designated task, do you accept it?"

"Accept!" how could Zhong Tianzheng miss it.

Zhong Tianzheng entered the cooking space.

The system said: "It is worth mentioning that the production method of this meat, the meat slice is hung and then cooked, which can keep the meat tender and easy to digest, and the whole process is not fried at high temperature for a long time, avoid dry peppers and peppercorns Remember to fry until brown red, and the oil can also fry vegetables after frying." Remember to stir-fry the red oil in the bean paste, and the final oil should be particularly hot, so as to force out the aroma of minced garlic. ”

Zhong Tianzheng thought to himself: "Slice the pork loin, mix egg white, starch, salt, monosodium glutamate, and cooking wine into a paste, and spread it on the meat slices; wash and slice the cabbage leaves and ginger, and cut the green onion into sections; put 35 grams of vegetable oil into the pot, heat it, pour in the peppercorns and dried peppers and fry them over slow heat, and remove them until the peppers are golden brown; then, cut the peppers and peppercorns into fine pieces; stir-fry the bean paste with oil in the pot, and then fry the cabbage leaves, green onions, ginger, broth, soy sauce, pepper, cooking wine, Put in the chicken essence and other seasonings, stir a few times to make it mix evenly, then put in the meat slices, and then stew, after the meat slices are cooked, the meat slices are put up, and the minced dried chili peppers and peppercorns are sprinkled on top; Boil with the remaining vegetable oil, pour it on the meat slices, and fry the dried chili peppers, pepper powder, and meat slices in hot oil to make the numb, spicy, and fragrant again.

The system says: "A piece of pork tenderloin, garlic sprouts, greens, kelp, celery, coriander." Bean paste, dried chili, Sichuan pepper, ginger, garlic, green onion, salt, monosodium glutamate, cooking wine, dry starch, tenderloin cut into large slices, with cooking wine, egg white, dry starch, a small amount of salt to grasp evenly; garlic sprouts, celery, cut into sections, kelp slices, garlic and ginger slices, green onion mincing; heat the wok, put in the chili pepper, pepper to dry, crush with a rolling pin; start the oil pan, when the oil temperature rises to 7 into the heat, add the green onion, ginger and garlic slices and stir-fry, put in the Pixian bean paste and fry until fragrant, add water and an appropriate amount of salt to boil; Blanch the celery in a pot for a while, remove it and put it on a plate; put the tenderloin into the pot one by one until cooked, put it on a plate, add MSG to taste the soup in the pot and pour it into the plate; sprinkle the pepper and chili powder in the bowl; pour hot oil on it. ”

Zhong Tianzheng thought to himself: "Celery, lettuce leaves, (lettuce tips and celery stalks (no leaves)), you can add leek leaves." Ginger, green onion, garlic, bean paste hot sauce, soy sauce, starch, salt, monosodium glutamate, Sichuan peppercorns, dried red pepper, chili noodles (to be thicker), edible oil pork loin cut into slices with a little soy sauce (light soy sauce) and water starch slurry, add some cooking wine and salt into celery wash and cut into sections, lettuce leaves wash and cut into segments; green onions, ginger shredded, garlic puree; hot pan cold oil into dry red pepper, pepper, low heat until oil red, put in green onions, ginger, Stir-fry the garlic a few times; shovel out the seasoning and put it on one side, leave some oil to put the auxiliary vegetables into the high heat and fry them crispy, and put the auxiliary vegetables to the bottom of the bowl and spread them flat; the bean paste is fried with oil, put a small amount of water together with the fried seasoning, put a little salt, light soy sauce, monosodium glutamate, and sugar into the pot in the boiling pot, slide the pulp meat into the pot one by one, and put it into the bowl with the soup after the meat is cooked; Sprinkle the chili noodles evenly in a bowl (if you like garlic, you can put minced garlic), wash the pot and heat it, heat the oil to a high temperature and pour it evenly on the meat slices. ”

Zhong Tianzheng thought to himself: "The bean paste uses Pixian bean paste, and it is best to fry it alone rather than with the seasoning." As soon as the meat is cooked, turn off the heat and serve, and cut "avoid cooking old." The sprinkled peppercorns and chili noodles do not need to be fried, and after frying, they will be spicy and not fragrant after pouring hot oil. The hot oil poured on at the end must be at a high temperature, the temperature is not spicy enough, and the high temperature is fragrant but not too spicy. Cut the lean meat into large slices about 5 cm long, 2.5 cm wide and 0.3 cm thick (just approximately, no need to strictly measure, in short, thinner will be better), if you feel that it is not easy to cut, you can put the meat in the freezer to freeze it slightly, slice it when the meat is a little hard, and use starch, cooking wine, salt and a small amount of water to grasp the meat and marinate it for later use. Wash the cabbage, tear the leaves into large slices by hand, cut the cabbage into thin slices obliquely with a knife, wash the green onion and cut it into green onion segments, cut the dried chili pepper into sections with scissors and set aside, chop the Pixian watercress and set aside. ”

The system said: "Pour 30 grams of oil into the wok, add dried chili peppers and Sichuan peppercorns and fry them over medium heat until brown-red, remove and set aside." Turn the heat to high, put the green onion in the wok and stir-fry until fragrant, then add the cabbage and stir-fry the raw cabbage, spread it in a large bowl and set aside. Heat the pot, pour in 30 grams of oil, add Pixian bean paste and minced ginger and stir-fry until the red oil is fried. Add the broth and bring to a boil. Put the marinated meat slices into the pot, use chopsticks to disperse, and when the meat slices are cooked until they spread out and change color, add soy sauce, chicken essence, and sugar to taste. Pour the slices of meat and the broth into a large bowl lined with cabbage. Chop the dried chili peppers and peppercorns that have been fried in advance, sprinkle them on the meat slices, and sprinkle the minced garlic evenly on the meat slices. Wash and wipe the pot dry, put in 40 grams of oil, burn until 9 hot (smoking), and then pour the hot oil evenly on the meat slices. ”

Zhong Tianzheng thought to himself: "Tenderloin, lettuce, mushrooms, garlic sprouts, green onions, garlic, ginger in an appropriate amount." Cut the tenderloin into thin slices, marinate in starch, wash and tear the mushrooms, wash and tear the lettuce, cut the green onion diagonally, cut the ginger into thick slices, slice half of the garlic, and chop half of the minced minced meat. Pour oil into the pot, after the oil is hot, add Pixian bean paste and fry to make it fragrant, add green onions, garlic, ginger, dried chili peppers, stir-fry and add an appropriate amount of water. When the water is boiling, put the meat slices into the pot one by one, remove the meat slices when they change color, and put them in a bowl where the lettuce has been padded. Wash the pot clean, heat the oil, put the minced garlic and chili powder and pepper in the bowl, after the oil is hot, pour it on the chili powder and peppercorns, sprinkle the chopped garlic seedlings, and serve. Mix the egg whites and starch seasoning into a paste and spread on the meat slices. Fry the peppercorns and dried chili peppers over low heat, and remove them until the chili peppers are golden brown and cut into fine pieces. Stir-fry the bean paste in the oil in a pan, then add the cabbage leaves and seasonings. Then put in the meat slices, simmer for a few minutes, after the meat slices are cooked, put the meat slices up, and sprinkle the chili peppers and peppercorns. Boil with vegetable oil and pour it on the meat slices to make it numb, spicy and fragrant. ”

The system said: "300 grams of tenderloin, 100 grams of cabbage, 2 tablespoons of bean paste, 5 grams of dried red pepper, more than a dozen Sichuan peppercorns, 3 grams of sugar, 5 grams of salt, 2-3 drops of fresh chicken juice, 20 grams of garlic, 1 tablespoon of light soy sauce, 10 grams of dry starch, appropriate amount of black pepper, appropriate amount of chives." Prepare the desired ingredients and cut the tenderloin into thin slices. The tenderloin is starched with light soy sauce, dry starch and pepper. Wash the cabbage and tear it into large pieces. Remove the chives and wash them and cut them into sections. Soak the dried red peppers in water until soft and cut into shreds. Heat the pan with cold oil, add the peppercorns, and stir-fry over low heat. Stir-fry the chili peppers until fragrant and set aside. Put Pixian bean paste in the oil of fried chili peppers and stir-fry over low heat. Stir-fry until fragrant, add half of the garlic paste and stir-fry. Add sugar. Pour in an appropriate amount of stock or water, bring to a boil, and add salt to taste. Blanch the cabbage leaves until soft. After the cabbage is tender, remove it and place it on the bottom of the container. The soup in the pot is brought to a boil again, and the pulped meat slices are added. Add the fresh meat slices and pour them into a container with the soup after they change color. Top with fried chili, garlic and chives. Put oil in a sauté pan and heat it. Pour over the slices of meat with garlic and chives. Pork, seasonal vegetables such as: bean sprouts, cabbage, lettuce, potatoes, mushroom fungus, oyster mushrooms, enoki mushrooms, bean paste, dried chili noodles, Sichuan pepper, ginger, egg whites"

Zhong Tianzheng thought to himself: "Divide the ginger into two halves and half slice, and cut half into minced pieces for later use." Cut the pork into thin slices, add salt, pepper oil, minced ginger, starch and egg white, mix well, marinate and set aside. Set aside a basin (for vegetables). Other vegetables should be taken according to the nature of the dish, for example, the bean sprouts are cooked as soon as they are blanched, and they can be directly spread on the bottom of the pot. Roots such as lettuce and potatoes are sliced and set aside, while mushrooms, vegetables and leaves are torn into pieces by hand for later use. Heat a small amount of oil in the pot, add salt, and lightly fry dishes that are easier to cook (e.g., cabbage, lettuce leaves) and spread them in the pot. Heat the oil in the pot, add the bean cress, ginger slices and stir-fry slowly over low heat until the oil is red and fragrant, and the amount of water is estimated to cover all the ingredients. Turn to high heat and boil, then put in the dishes that need to be cooked, cook until the vegetables are ripe and the water boils, put the meat slices into the boil, turn off the heat decisively, put the pot and sprinkle dried pepper noodles and peppercorns. Put oil in the pot, turn off the heat on high heat, and pour the oil in the pot evenly on the vegetable pot. ”

Zhong Tianzheng thought to himself: "200 grams of lean meat, 1 egg, 1 lettuce, 3 chives, 1 small piece of ginger, 5 cloves of garlic, 1/2 teaspoon of Sichuan pepper, appropriate amount of starch, 15 dried chilies." 50 grams of cooking oil, 1 teaspoon of bean paste, 1 teaspoon of refined salt, 1/2 teaspoon of monosodium glutamate, wash the lean meat and cut it into thin slices, wash the lettuce, wash and slice ginger and garlic, cut the green onion into flowers, chop the dried chili pepper for later use, heat the oil in the pot, put in the ginger slices and garlic slices and stir-fry until fragrant, add a little salt and monosodium glutamate, fry the lettuce until it is broken and put it in a bowl, beat the eggs into the bowl, leave the egg white, add starch and beat well, put the meat slices into the egg liquid and mix well, leave a little oil in the pot, stir-fry the dried chili peppers, peppercorns, Bean paste, then add water and a little starch to thicken, then put in the meat slices and cook thoroughly, pour it on the lettuce, sprinkle with chopped green onions. ”

The system says: "Slice the pork tenderloin, mix the egg white, starch, salt, monosodium glutamate, and cooking wine into a paste and spread it on the meat slices. Wash the cabbage, take the leaves, wash and slice the ginger, and cut the green onion into sections. Put 35 grams of vegetable oil into the pot, heat it, pour in the peppercorns and dried peppers and fry them over low heat, and remove them until the peppers are golden brown. Then, finely chop the peppers and peppercorns. Stir-fry the bean paste with oil in the pot, put in the cabbage young leaves, green onions, ginger, inner soup, soy sauce, pepper, cooking wine, monosodium glutamate and other seasonings, stir a few times to mix evenly, then put in the meat slices, stew for a few minutes, after the meat slices are cooked, the meat slices are served, and the minced dried chili peppers and peppercorns are sprinkled. Boil the remaining vegetable oil, pour it on the meat slices, and fry the dried chili peppers, pepper powder, and meat slices in hot oil to make the numb, spicy, and fragrant overflowing. ”

Zhong Tianzheng thought to himself: "300 grams of cooked gluten, 25 grams of bean paste, 100 grams of vegetables, 3 grams of refined salt, 75 grams of pea sprouts, 20 grams of soy sauce, 5 dried chili peppers, 1 gram of monosodium glutamate, 1 gram of Sichuan pepper, 400 grams of vegetarian soup, 50 grams of water starch, 150 grams of peanut oil." Cut the gluten into large slices, add 0.5 grams of refined salt, 0.5 grams of monosodium glutamate, and 5 grams of water starch, grasp and mix evenly to make "meat slices". Chop the watercress with a knife. Wash the pea sprouts, garlic sprouts and celery and cut them into inch pieces. Place the pot on the heat and heat the oil. Fry the peppercorns and chili peppers until they are browned and take them out, chop them into minced pieces and set aside. Wash the original pot and put it on the fire, add 40 grams of oil to heat, add garlic sprouts and celery, stir-fry until it is broken, and then remove it. Add 50 grams of oil to the pot, when it is hot, stir-fry the bean paste and stir-fry, after the red oil is fried, add vegetarian soup, soy sauce, refined salt, and put in the "meat slices" after boiling, after the meat slices are flavored, put in pea seedlings, garlic seedlings, celery, and then season evenly with monosodium glutamate, put them in the soup bowl, sprinkle with pepper and chili pepper. ”

The system said: "Wash the original pot and put it on the fire, add 50 grams of oil to boil, and pour it on the soup bowl pepper and chili powder." When frying peppercorns and chili peppers, the heat should not be too large, so as not to affect the color of the finished dish. Celery, garlic sprouts, peas can be replaced by Yuan Zi vegetable leaves, tear the Yuan cabbage into large pieces, and burn them together in the pot until they are flavorful, and the flavor is especially good on top of the meat slices. 350 grams of tenderloin, 100 grams of Chinese cabbage, 150 grams of lettuce stems, 80 grams of perfumed celery, 20 grams of chives, 1 teaspoon minced garlic, 1 teaspoon minced ginger, 2 tablespoons of bean paste, 1 teaspoon sugar, appropriate amount of dried red pepper, appropriate amount of Sichuan peppercorns, marinade: 2 tablespoons light soy sauce, 1 tablespoon cooking wine, 1 tablespoon water, 1 egg white. ”

Zhong Tianzheng thought to himself: "The tenderloin is sliced thinly first. Use a meat hammer to break up the tissue and make the meat thinner and larger. Cut into small pieces. Marinate the slices of meat with the marinade for about 20 minutes. Chinese cabbage, celery, chives wash and cut into sections, garlic and ginger grind into puree. In a dry pot, put the dried red pepper and Sichuan pepper in the pot and fry until fragrant, and then cut the red pepper into small pieces after cooling. In the pot with cold oil, first add dried red pepper and Sichuan pepper and stir-fry until fragrant, then add minced garlic and minced ginger and stir-fry until fragrant. Add 2 tablespoons of bean paste and stir-fry until red oil is out. Add stock or water, 1 teaspoon sugar and chives. After boiling until boiling, add the marinated meat slices, do not turn them when cooking, until the soup is boiling and then remove the cooked meat slices. The meat is thinly cut and cooked quickly. Put the cabbage stalks in the remaining soup pot and cook slightly. Add cabbage leaves and celery and cook until raw. Prepare a large bowl with boiled vegetables at the bottom of the bowl. Spread the boiled slices of meat on top. Heat 2 tbsp oil and 2 tbsp red pepper oil. Pour hot over the meat slices. ”

Zhong Tianzheng thought to himself: "Wash the vegetables (you can choose bean sprouts, cabbage, greens, etc.)." Fresh chili peppers, remove the stems, remove the seeds, wash and slice. Prepare all the materials. Slice the pork tenderloin (not too thin, otherwise the taste will not be enjoyable), add eggs, cooking wine, salt, starch and marinate for 10 minutes. Blanch the vegetables in a pot of boiling water, then scoop them up and put them in the bottom of the bowl. ”

The system said: "Hot oil pan (more oil), into the meat slices to scatter, white and broken after the pick-up, the rest of the oil pan to add chili oil, into the dried chili peppers, garlic cloves to fry fragrant, into the bean paste, soak the chili peppers to fry the red oil. Add fresh chili flakes and stir-fry evenly, add water, salt, a small amount of dark soy sauce and bring to a boil. Divide the meat slices into the boiling water soup with chopsticks, and then boil them again and pour the meat slices into a bowl lined with vegetables along with the soup. In another frying pan, fry the peppercorns until they change color, then pour hot oil over the meat slices. 1 pork loin and cabbage"

The system said: "10 dried red peppers, Pixian bean paste g, Sichuan pepper and sesame pepper, 4 garlic cloves, soy sauce, cooking wine, appropriate amount of green onion, appropriate amount of ginger, 1 egg white, 1 starch 5g round lettuce, clean it." The tenderloin is cleaned in one piece and boiled meat, the tenderloin is preferred, and the meat is tender. Slice the tenderloin, add cooking wine, starch and egg white, mix evenly, and marinate for about 10 minutes. Prepare dried red peppers, peppercorns and peppers. Then boil water in a pot and blanch the round lettuce. Place the blanched lettuce in a large bowl and place it on the bottom. Heat oil in a wok, add garlic and ginger and stir-fry until fragrant, then add bean paste and stir-fry the red oil. Add water to boil, then put the meat slices in and cook for three minutes, and forget to take a picture after putting the meat. Pour the cooked meat slices into a large bowl lined with cabbage. Heat the oil again and add the dried red pepper and Sichuan pepper, and cut the pepper into sections with scissors in advance. Pour the sautéed chili pepper and pepper oil into a large bowl and boil the pork slices very well with rice. ”

The system says: "Spleen and stomach discomfort, poor appetite, body heat and sweating, weakness and emaciation. Yin deficiency and fire, skin diseases, inflammation and ulcers, chronic diseases, people with high blood lipids, hemorrhoids, etc. are not suitable. Pork tenderloin: pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; Egg white: egg white is rich in protein and 8 kinds of amino acids essential for the human body and a small amount of acetic acid, which can enhance the lubrication of the skin, protect the slightly acidic skin to prevent bacterial infection; Chinese cabbage is an indispensable home-cooked food on the table today, Chinese cabbage has high nutritional value, rich in a variety of vitamins and minerals, especially vitamin C, calcium, dietary fiber content is very rich. It has great effects on skin care, beauty, prevention of female breast cancer, intestinal detoxification, and promotion of the body's absorption of animal protein. ”

The system said: "250 grams of fish, 150 grams of green garlic, 100 grams of celery heart, 15 grams of dried chili peppers, 40 grams of Pixian bean paste, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of monosodium glutamate, 10 grams of ginger, 15 grams of garlic slices, appropriate amount of bean flour and clear soup." Kill and wash the fish, chop off the head and tail, slice into fillets, and chop the rest of the fish steak into several pieces. Marinate the fillets with a pinch of salt, cooking wine, cornstarch and a egg white for 15 minutes (the head, tail and steak are served on a separate plate and marinated in the same way). Boil a small pot of water, blanch the washed bean sprouts in boiling water, put them into a large basin, sprinkle a little salt according to personal taste, and set aside. ”

Add three times the usual oil to the wok, after the oil is hot, add three tablespoons of bean paste (or chopped pepper) and stir-fry until fragrant, add ginger, garlic, green onions, Sichuan peppercorns, chili powder and dried red pepper and stir-fry over medium-low heat. After the flavor, add the head and tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper, sugar, continue to stir-fry for a while, add some hot water, and add salt and monosodium glutamate to taste. Wait for the water to boil, keep the fire, put the fish fillets one by one, disperse with chopsticks, and turn off the heat for 3~5 minutes. Pour the boiled fish and all the soup into the large pot where the bean sprouts were held. Take another pot and pour in half a catty of oil (the oil is subject to submerging all the fish and bean sprouts when pouring it into a large basin). When the oil is hot, turn off the heat and let it dry. Then add Sichuan pepper and dried chili pepper, and slowly stir-fry the pepper and chili pepper over low heat to bring out the aroma of Sichuan pepper and chili pepper. Be careful not to make too much fire to avoid frying. ”

The system said: "When the color of the chili pepper is about to change, immediately turn off the heat and pour the oil in the pot and the pepper pepper into the large bowl containing the fish. Fish, eggs, salt, dry starch, cooking wine, salad oil, Sichuan pepper, chili, garlic, ginger, chicken essence, white pepper, soybean sprouts. Chop off the head of the fish and divide it in half, lay the fish flat with a sharp knife to separate the two large pieces of fish meat and the fish steak, continue to slice the two large pieces of fish into an appropriate amount of fillet, divide the fish steak into three or four sections and put it together with the fish head for later use. Fill the fillet with an egg white, a pinch of salt, dry starch and cooking wine and mix well. Pour a small bowl of salad oil, all the peppercorns and peppers into the pan and fry them slowly over low heat, and after the peppers change color, use a spatula to remove half of the oil and peppercorns and set aside. Turn on the heat high, put in the garlic cloves and ginger slices that have been patted, after the fragrance comes out, drain the fish head into the pot; stir-fry twice, pour in about a small bowl of cooking wine, salt and half a spoon, add three or four bowls of boiling water; wait for the fish head soup to boil and taste, put the fish fillets one by one into the soup that boils out of the water; the fish fillets will cook quickly, put in an appropriate amount of chicken essence, white pepper and salt and pepper powder before coming out of the pot. ”

Blanched soybean sprouts are placed in a basin, a series of soup and water are poured into the basin, and the half bowl of chili peppers and oil is poured over it. Grass carp, soybean sprouts, dried chili peppers, Sichuan pepper, Pixian bean paste, ginger, garlic, pepper, soy sauce, cooking wine, salt, chicken essence, sugar. Bring hot water to a pot, add 1 teaspoon of salt, add soybean sprouts and cook, remove and spread on the bottom of a deep basin and set aside.

The system said: "Heat the wok, then add the chopped Pixian bean paste and stir-fry until fragrant." Then add dried chili peppers, Sichuan pepper, minced garlic, and ginger slices to stir-fry together to bring out the fragrance. Slice the fish into slices, add the head and steak and stir-fry well. Add soy sauce, cooking wine, sugar, and pepper and stir-fry together. Add the broth (or boiling water) and cover the fish. Once the soup is boiling, put in the fish fillets one by one, spread them with chopsticks, and turn off the heat when the fish fillets have changed color. Pour the fillets and broth into a deep basin with the sprouts laid out in advance. Pour hot oil over the fillets. ”

Zhong Tianzheng thought to himself: "500 grams of fish, 50-70 grams of lard, 150-180 grams of vegetable oil, 100-120 grams of chili pepper, 80-100 grams of Sichuan pepper, 50-60 grams of watercress, 12-15 grams of salt, 20-30 grams of ginger, 10-15 grams of garlic." ”

The system said: "Scrape and wash the fresh (grass) fish, divide the fish into two pieces from the back of the tail of the fish, and then use the oblique blade to form 1.5-2 cm slices; lard and vegetable oil, heat in a pot in a ratio of 1:2, and when the oil temperature rises to six or seven hot, put it in a container for later use; cut the chili pepper into sections and remove the seeds and stems, and remove the seeds and branches of Sichuan peppercorns; cut the bean paste finely; peel and wash the old ginger and cut it into shreds or grains; peel and wash the garlic, slice or grains; melt the starch and water into a paste and set aside. Remove the roots of the soybean sprouts and wash them, add water to the pot and boil until they boil, then put them in the pot and cook for 2-3 minutes. Mix an appropriate amount of mixed oil in the pot, stir-fry the ginger, garlic and watercress until fragrant, then pour the soybean sprouts into the stir-fry to taste, and put them in a pot (bowl) for later use. Add cooking wine, salt and starch to the fish fillet and stir evenly; boil the water in the pot, first put the fish head and fish ribs into the water and boil for 3-5 minutes, then boil the fish fillet for 2-3 minutes, pick up and put it in the soybean sprout pot (bowl); add the mixed oil in another pot, when the oil pan rises to 5-7 mature, add the chili pepper successively, wait for the chili pepper to become reddish-brown, and when the spicy aroma is strong, pour it on the fish fillet together with boiling oil. ”

Zhong Tianzheng thought to himself: "Grass carp, soybean sprouts, 2 egg whites, 2 tablespoons of bean paste, Sichuan pepper, sesame pepper, dried red pepper, 2 green onions, 1 small piece of ginger, half a garlic, salt, starch, rapeseed oil, 4 anise, cooking wine." A grass carp, remove the scales, remove the internal organs, clean and set aside, remove the head, tail and middle fins. Stand the fish upright, use a knife to cut the back to facilitate the fish, separate the fish meat from the fish bones, use a knife to slice the fish into thin fillets, cut the fish bones into pieces, and split the fish head for later use. Prepare garlic, pepper, pepper, anime and all kinds of dried red peppers, knot green onions for later use, and wash soybean sprouts for later use. Add a little cooking wine, salt, an egg white and a little starch to the fish fillet, mix well and marinate for later use, and add cooking wine, egg white and starch to the fish bones and fish head and mix well for later use.

Zhong Tianzheng thought to himself: "Put oil in the wok, fry the soybean sprouts until they are broken, add a little salt, and put the fried soybean sprouts in a container for later use." Put oil in a wok, add anise, Sichuan pepper and sesame pepper and fry until fragrant, and remove most of the fried Sichuan pepper and sesame pepper for later use. Add the dried red pepper and fry until fragrant, add the bean paste, stir-fry the red oil, add the broth or water, and at the same time put in the beaten green onion knots, put in the fish head and fish bones to boil. At this time, the garlic will be chopped and set aside, and the freshly fried peppercorns will be rolled out. After the water boils, use chopsticks to put the fish fillets into the pot one by one, pour the boiled fish fillets into a container with soybean sprouts, and sprinkle with minced garlic and peppercorns on top. Take another pot, add cooking oil, add dried red peppers, fry the peppers until they are fragrant, turn off the heat, pour the hot oil and peppers into the crushed garlic and peppercorns, and serve.

The system says: "The amount of water used to cook the fish should not be too much, and the fish should be filled with fillets, which have just been flooded." After boiling and pouring into a bowl, some of the fish fillets will be exposed. Before boiling the fish, part of the peppercorns and chili peppers are fried first, and when cooking, the red pigment in the chili peppers can be fully leached out, so that the oil color is red and bright. The flavor of the fish is marinated in the front, and it should be marinated thoroughly. You can put a little bit of chicken essence. Don't stir peppercorns, burnt ones will affect appetite and are not good for health. After the fish is eaten, you can pour the soup back into the pot and add tofu or noodles or konjac, etc., which is the boiled fish hot pot. Or simply put the boiled fish in the electric hot pot at the beginning, and after eating the fish, just turn on the fire. Boiled fish, the meat is smooth and tender, oily but not greasy, full of chili red and bright eyes, spicy but not dry, numb but not bitter. "Hemp on the head, spicy and enjoyable" is its biggest feature. ”

"It is rich in unsaturated fatty acids, which is good for blood circulation and is a good food for cardiovascular patients," the system said. Rich in selenium, regular consumption has anti-aging, beauty effects, and also has a certain prevention and treatment effect on tumors. In addition, grass carp has the effect of warming the stomach and neutralizing and flattening the liver to dispel wind, cure paralysis, intercept malaria, benefit the intestines and brighten the eyes, and mainly treat fatigue, wind deficiency headache, hyperactivity of liver yang, high blood pressure, headache, and long-term malaria. Rich in vitamins,. The vitamin E contained in it can protect the skin and capillaries, prevent arteriosclerosis, and prevent hypertension in the elderly. Vitamin C is a beauty food. Eating soybean sprouts can nourish the hair, keep the hair black and shiny, have a good lightening effect on facial freckles, have a good effect on the growth and development of teenagers, prevent anemia, etc., and have the effects of brain strengthening, anti-fatigue, anti-cancer, prevent gum bleeding, cardiovascular hardening and low cholesterol. ”

The system said: "Preserved meat, peanuts." Green onions, ginger. Dried chili pepper, Sichuan pepper, salad oil, salt, cooking wine, monosodium glutamate, soy sauce, sugar, vinegar, water starch. Pat the chicken breast with the back of a knife, cut it into small cubes, add a tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt, and a teaspoon of starch to marinate for 10 minutes, then mix well with water starch to wash and cut the green onions into sections, wash the dried chili peppers, cut off the two ends to remove the pepper seeds, and cut the cucumbers into cubes. In a small bowl, add soy sauce, balsamic vinegar, salt, ginger ale, sugar and cooking wine, mix well to make a sauce. Leave the bottom oil in the pot, add the peppercorns and dried chili peppers after heating, stir-fry over low heat to bring out the fragrance, and then add the green onions. Add the diced chicken, put 1 tablespoon of cooking wine, stir-fry the diced chicken to change color, and then pour in the water starch. Finally, add the sauce, then put in the cooked peanuts, stir-fry evenly, and thicken with water starch. Brew peanuts with boiling water, peel off the skin, fry the peanuts in cold oil in a cold pan (not easy to fry), fry until light browned yellow over medium heat, and then put it on a large plate to dissipate and set aside. After the entrance of Kung Pao Chicken, the tip of the tongue first feels slightly numb, light spicy, and then impacts the taste buds is a sweetness, and there will be a little "sour" feeling when chewing, numb, spicy, sour, sweet wrapped in chicken, green onions, peanuts make people want to stop. ”

Zhong Tianzheng thought to himself: "The name of Kung Pao Chicken is the same everywhere, the Sichuan version of Kung Pao Chicken uses chicken breast, because the chicken breast is not easy to taste, and the fried chicken is easy to be tender and insufficient, you need to beat the chicken a few times with the back of a knife before starching it, or put in a protein, so that the chicken will be more tender." The Sichuan version of Kung Pao Chicken must be made of crispy peanuts and dried chili peppers, and the flavor must be spicy lychee. The chili pepper festival is fried fragrant, highlighting the spicy flavor of the paste.

Zhong Tianzheng thought to himself: "Kung Pao Chicken is more made of chicken thighs. In order to better highlight the taste of Kung Pao chicken, Lu cuisine also adds diced bamboo shoots or water chestnuts. The recipe for Kung Pao Chicken is much the same as in Sichuan cuisine, but more emphasis is placed on stir-frying on a rapid fire to preserve the tenderness of the chicken. Kung Pao Chicken is made of glutinous chili peppers, which is different from the Sichuan and Lu versions. The Guizhou version of Kung Pao Chicken is salty and spicy and slightly sweet and sour, please pay attention to the word "sour", sour and hot is one of the important symbols of Guizhou cuisine to distinguish Sichuan cuisine.

The system said: "Kung Pao Chicken is rich in protein, calcium, phosphorus, iron, vitamins and carbohydrates and other nutrients, which has the effect of warming and nourishing qi, nourishing the five organs, strengthening the spleen and stomach, and strengthening muscles and bones. Food can nourish the body, increase appetite, promote human health, and enhance the body's immunity. The chicken is sweet and warm, and the carp is flat. Chicken tonifies the middle and helps the yang, the carp is good for the water, and the same food is not the opposite but the function is multiplied. Chicken and mustard are two foods that can hurt your vitality if you eat them together. Because mustard is a hot thing, chicken is a warm and tonic product, which may help the heat and is not beneficial to health.

Zhong Tianzheng thought to himself: "Peanut kernels (i.e. peeled white fruits) have a lot of oil, and generally speaking, if a cold thing meets the oil, it will increase its smoothness, so eating the two together can easily lead to diarrhea." Crabs and peanut kernels are compatible. From the perspective of food medicinal properties, peanut kernels taste sweet and flat, and the fat content is as high as 45%, greasy things are easy to cause diarrhea when cold and profitable, so crabs and peanut kernels should not be eaten at the same time, for people with weak stomach, more attention should be paid to. ”

The system says: "Pork loin and green bamboo shoots, Shuifa black wood salt, chicken essence, monosodium glutamate, sugar, aged vinegar, (sweet and sour 1:1) light soy sauce, dark soy sauce, fresh soup (water), water starch (mixed into a bowl of juice) soaked red pepper (chopped mushroom), ginger rice, garlic, fish eye onion." Fish aroma, characteristics: salty, fresh and sweet and sour, green onion, ginger and garlic are prominent, pork loin is cut into two thick shreds, add salt and cooking wine to stir until strong, then put water and starch to stir well, seal the oil and set aside. Cut green bamboo shoots and fungus into thin strips. And the green shoots are salted with a small amount of salt. Heat the oil, warm the medium oil, smooth the shredded meat, turn white, remove and drain the oil for later use. Rinse the salted shoots and drain. Leave the bottom oil in the pot, soak the pepper minced pepper, ginger and garlic at medium oil temperature, fry the fragrance and red oil, then put the green bamboo shoots and fungus to stir-fry and put in the shredded meat that slides through the oil. Stir-fry evenly, pour in the pre-mixed bowl juice, and add the fish eye green onion. Stir-fry the sauce evenly, and after the green onion is fragrant, remove from the pot and put it on a plate. Tenderloin, green bamboo shoots, black fungus, pepper, cooking wine, garlic, ginger, green onions, watercress, light soy sauce, starch, eggs, Sichuan peppercorns, dried chilies, water, salt, sugar. Cut the pork into shreds, marinate with salt, cooking wine, egg white, and starch; cut the green bamboo shoots into strips, and use the ginger and garlic to make the foam for later use; Cut the ginger and garlic foam, chopped green onions, dried chili peppers, and dried peppercorns separately for later use;"

Zhong Tianzheng thought to himself: "Add rice vinegar, sugar, light soy sauce, starch and salt to the ginger and garlic foam; use the green onions, ginger, garlic, dried chili peppers, and dried peppercorns prepared in the pot in the boiling pot, pour in the bean paste over low heat after the fragrance is fragrant, and fry the red oil; add the shredded meat and stir-fry until the shredded meat is completely discolored; after the shredded meat is all discolored, add the green bamboo shoots and fungus, and stir-fry slightly to make the seasoning even; pour in the fish sauce, reduce the juice over high heat and quickly turn the pot, so that the fish flavor juice will be stained on each dish; add a little sesame oil after the juice is collected and you can start the pot. Lean pork, winter bamboo shoots, black fungus, shredded carrots, green onions, garlic, ginger, homemade chopped peppers, broth (or water), salt, sugar, vinegar, light soy sauce, starch. Shred the soaked black fungus, shred the magnolia slices, shred the lean pork, mince the green onion, ginger and garlic, marinate the shredded meat with a little salt, cooking wine and starch, and mix the starch, salt, sugar, vinegar, light soy sauce and broth (or water) into a sauce;

The system said: "Hot pan with cold oil, after the oil is warm, the shredded meat is quickly stir-fried and spread; fry until the meat turns white, then use a spatula to pluck the shredded meat on the side of the pot, add homemade chopped pepper, minced garlic and minced ginger to the bottom oil and fry until fragrant, stir-fry the shredded meat evenly; add the shredded carrots after blanching in advance and stir-fry for about a minute; then add the magnolia silk and black fungus shreds and stir-fry for a while, pour in the sauce, add chopped green onion and stir-fry evenly when the soup is sticky. Fatty and lean pork, fungus, bamboo shoots, green peppers, carrots, pickled peppers, green onions, ginger, garlic, sugar, vinegar, salt, dark soy sauce, light soy sauce, starch. Cut the pork into thin strips, add salt, sugar, starch and oil and mix well, and shred bamboo shoots, fungus, green peppers and carrots. Green peppers and carrots are used for color matching, as long as a little is enough, green onions, ginger, garlic, and red pickled peppers are chopped, and the amount of ginger should be larger; half a bowl of fish sauce is set aside, and salt, sugar, vinegar, dark soy sauce, light soy sauce, starch and broth are also prepared; the meat is silky and raw under hot oil in a hot pan. Put more oil, put enough at one time, pull the shredded meat to the side, add green onions, ginger, garlic, red pickled peppers, and bake until fragrant. Stir-fry with shredded meat and set aside; fry bamboo shoots, fungus, green peppers and carrots with the original pot bottom oil; stir-fry until the fungus fryer adds salt to adjust the taste; then pour the shredded meat back into the pot; mix and fry all add the fish fragrant sauce, quickly turn it evenly and get out of the pot. ”

The system says: "Lettuce, pork, edible salt, starch, dried chili, pepper, green onion, sugar, vinegar, pepper powder, bean paste, dark soy lettuce peel and shred; put salt to marinate the water, shred the pork, put a little starch and mix well; cut the peppercorns and dried chili peppers into sections; rinse the pickled lettuce with water, and squeeze out the excess water with your hands slightly; adjust the sweet and sour sauce bowl in advance and put starch, pepper powder, sugar, vinegar, Mix the green onion and a little water thoroughly, heat the oil in the pot, pour the shredded meat into the pan and fry until it turns white, add the bean paste and dark soy sauce, stir-fry evenly, pour in the shredded lettuce and stir-fry quickly over high heat, pour in the sauce and stir-fry well over high heat. Lean pork, watery fungus, king oyster mushroom, carrot, green onion, ginger, wild pepper, garlic paste, sweet noodle sauce, chicken essence, starch, cooking oil, vinegar. Use your hands to grasp and pinch the shredded meat until it feels slippery and sticky. Add 1 tablespoon of water, continue to grasp and pinch until the water absorbs the hair stem, and then repeat the process of adding water, grasping and pinching until you feel that the water is no longer absorbed, pour out the excess water, add the starch, grasp and knead evenly and set aside;

Zhong Tianzheng thought to himself: "Ginger and wild pepper are finely chopped and put in a bowl with garlic, sweet noodle sauce and chicken essence; Put the shredded oyster mushrooms, shredded fungus, and carrots in the dish and stir-fry them for about 2 minutes, and put them into the dish for later use after they become soft and broken; Put oil in the wok, burn to 60% heat (150 °C), pour in the shredded meat, quickly break up and fry for about 1 minute, and filter the oil out of the pot when it changes color and turns white; Shredded fungus and shredded meat are placed on top; Leave the remaining oil in the pot, pour in the seasoning in the seasoning bowl, stir-fry over low heat for about 2 minutes; Turn to high heat, fry the chopped green onion in the pot until translucent, about half a minute; pour in the shredded meat and side dishes in the vegetable plate, stir-fry until bright oil, about 2 minutes; add 10ml of vinegar, stir-fry evenly and then remove from the pot. Pork, pickled pepper, fungus, bamboo shoots, green onions, ginger, garlic, dry starch, salt, oil, soy sauce, balsamic vinegar, cooking wine, sugar, water starch. ”

The system says: "Cut the pork horizontally into slices, then cut into matchstick-sized shredded meat, add half a teaspoon of salt and a teaspoon of starch to the shredded meat, stir well, shred winter bamboo shoots and black fungus, chop pickled peppers, mince ginger and garlic, chop green onions, one tablespoon of soy sauce, one tablespoon of balsamic vinegar, one tablespoon of cooking wine, one and a half tablespoons of sugar, two tablespoons of water starch, and mix into fish sauce; Shredded bamboo shoots, Heat the pot over high heat, put a little more oil than usual to stir-fry, and fry the meat until it is 60% hot; stir-fry until the shredded meat turns white, add pickled pepper and ginger and garlic, stir-fry for about two minutes, and fry the red oil; put the shredded bamboo shoots and fungus into the stir-fry a few times, pour in the fish sauce and minced green onions, stir-fry evenly and then get out of the pot. Lean pork, slices of magnolia, fungus, green onion, garlic, ginger, pickled red pepper, salt, sugar, vinegar, soy sauce, broth (or water), wet starch, cooking oil. ”

Soak the fungus in warm water and cut into shreds, shred the magnolia slices, shred the lean pork, cut the green onion into chopped green onions, mince the garlic and mince the ginger; marinate the shredded meat with a little salt and 10 grams of wet starch; stomp the soaked red pepper into minced pieces; mix 15 grams of wet starch, salt, sugar, vinegar, soy sauce and broth into juice; heat the pot, add oil, pour in the shredded meat and stir-fry; add the soaked red pepper, minced garlic and ginger and stir-fry until fragrant; add shredded fungus and magnolia and stir-fry a few times; pour in the sauce and chopped green onion and stir-fry well. Pork loin, chili pepper, winter bamboo shoots, carrots, fungus, red pickled pepper, vinegar, light soy sauce, cooking wine, sugar, salt, pepper, egg white, water starch, green onion, minced garlic, ginger. ”

The system said: "Cut the soaked fungus, peppers, carrots, and winter bamboo shoots into shreds, and mince the green onions, ginger, and garlic; cut the tenderloin into shreds, marinate them in advance with cooking wine, pepper, a little salt, water starch, and egg whites, and add oil to grasp the ginger evenly; heat the pot, put a small amount of oil, and then the meat will be smoothed and loose, and the color change will be served; then the side dishes will be fried and put out for later use; leave a little base oil in the pot, stir-fry the chives, ginger, and minced garlic, and add the red pickled peppers to fry the fragrance and red oil." ”

The system said: "Stir-fry the shredded meat quickly, immediately add the rest of the side dishes, stir-fry a few times, cook into the prepared bowl juice, quickly stir-fry evenly, and you can start the pot." Half a pound of shredded tenderloin, 1 gram of salt, 15 grams of sugar, 5 grams of vinegar, half a bowl of water, an appropriate amount of cornstarch, 1 gram of soy sauce, an appropriate amount of bean paste, 3 shiitake mushrooms, green onions, half a green pepper, half a red pepper, half a white callus, carrots, ginger, garlic. Take 1 bowl, add half a bowl of water, add salt, sugar, vinegar, corn starch and soy sauce in turn, mix well and set aside; other ingredients are shredded or minced; shred the tenderloin, add salt, chicken powder, pepper, cornstarch and a little water; grasp until sticky and marinate for 10 minutes; put oil in the pot and heat it, put in the shredded meat and quickly disperse, until the color turns white, then turn off the heat and put it out for later use; leave the bottom oil in the pot to fry the minced garlic and ginger, then add the appropriate amount of bean paste and fry until fragrant; add carrots and white shreds in turn and stir-fry until soft, then add shiitake mushrooms, green peppers, and finally add green onions and shredded meat; pour in the fish sauce and stir well。 ”

The system said: "250 grams of lean meat, 70 grams of water fungus, half a carrot, 30 grams of pickled pepper, 2 green onions, 1 small piece of ginger, 5 cloves of garlic, appropriate amount of starch, cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar, chicken essence Wash and cut the lean meat into thick shreds, put it in a bowl, add salt and water starch and mix thoroughly. Wash the green onions, ginger and garlic, and cut into shreds for later use. Shred the fungus and carrots and set aside. Mix sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, minced ginger, minced garlic, broth, chicken essence, water, and starch into a fish sauce. Put oil in the pot, pour in the shredded meat when the oil is boiled to fifty percent of the hot oil, fry it and then add the pickled pepper, when the fry is excellent, then pour in the fungus, carrot shreds and fish flavor, and fry a few times. Lean meat, black fungus, carrots, green peppers. ”

The system said: "Appropriate amount of bean paste, appropriate amount of green onion, appropriate amount of minced ginger, appropriate amount of minced garlic, appropriate amount of sugar, appropriate amount of balsamic vinegar, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of water starch, shredded carrots, wash and shred green peppers, and tear the fungus into small pieces for later use." Wash and shred the lean meat and marinate with salt, pepper, cooking wine, egg whites, and starch for 10 minutes. A spoonful of bean paste, mince the green onion, ginger and garlic. Take a small bowl and mix it with sugar, balsamic vinegar, cooking wine, salt, soy sauce, a small amount of water, and water starch to form a sauce. Because the bean paste is very salty, don't put salt if the mouth is not heavy. ”

The system said: "Put the pulped meat in the pan and fry until the shredded meat turns white, move it to the plate and set aside." Put a little oil in the original pot, and the carrot is not easy to fry twice, then pull it aside, and fry it in the bean paste until fragrant with red oil. Stir-fry the shallot, ginger and garlic with other ingredients, and stir-fry the shredded meat together. The last step is to pour in the mixed juice in a small bowl and stir-fry evenly. Tenderloin is preferred and is more tender to eat. Chop the pickled peppers carefully before putting them in the pan so that they can be fried in bright red oil. Stir-fried fish and shredded pork should be fried quickly, the fire should be big enough, and the pot gas should be sufficient, so that the fried dishes will naturally taste good. Fish-flavored shredded meat pays attention to "seeing oil but not soup", and the proportion of seasoning of fish-flavored sauce should be well controlled. Ginger and garlic should be chopped, and fried in the pot with pickled peppers until crispy, stir-fried to produce a spicy fragrance, and at the same time make people feel spicy after eating in their mouths. The fish-flavored shredded meat is finely selected, the color of the finished dish is ruddy, rich in fish fragrance, and it has the characteristics of salty, sweet, sour and spicy, and the texture of the shredded meat is smooth and tender. ”

Zhong Tianzheng thought to himself: "Pork is rich in protein and a variety of fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; Bamboo shoots are rich in nutrients such as B vitamins and niacin, and have the characteristics of low fat, low sugar and high dietary fiber, which can absorb a large amount of oil to increase the taste. Black fungus is rich in iron, which has the effect of nourishing blood and rejuvenating the skin, making the skin rosy, and can prevent and treat iron deficiency anemia; Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, mutton liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork. Bamboo shoots should not be eaten with lamb liver. Fungus should not be eaten with snails, pheasants, and wild ducks. Eggs should not be boiled with sugar. Avoid undercooked or boiled eggs. ”

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"Congratulations to the host for the super reward. The system said in an excited voice.