Heat up another pot, add 2000 grams of Chubang grain blended oil, and when the oil is 40% warm, turn down the heat and fry the hairtail fish rolls, fry for 2 minutes, remove and set aside;

Slice onions, ginger and garlic; Add 30 grams of Chubang Grain Blended Oil into the pot, coat the exposed parts of the crab with starch, and when the oil temperature is 40% hot, fry it in the pot.

Clean the yellow croaker, add an appropriate amount of 5 grams of Chubang Banquet cooking wine, green onions, ginger, Sichuan peppercorns, and salt to marinate for preparation;

Add 3 pieces of Angelica dahurica and 3 star anise. Season with 16 grams of mushroom soy sauce, 15 grams of Chubang oyster sauce, 3 grams of Chubang chicken powder, and 5 grams of sugar;

Marinate ingredients A and chayote in the seasoning and marinate for 10 hours.Dishes features: sweet and crispy taste, rich sauce aroma

Kill the abalone and process it with a cross-cut knife. Lightly fry 80 grams of green bell pepper and 80 grams of shallots with 40 grams of Chubang grain blending oil until soft;

Add 50 grams of pumpkin puree, 10 grams of scallion oil, 15 grams of light cream, 1 gram of refined salt, and 1 gram of Chubang chicken powder. Fry the prawns and put them on top;

Use 3g of Chubang oyster sauce, 10g of Chubang soy sauce, 15g of white sugar, 1g of Chubang chicken powder, 5g each of Shaoxing wine and minced coriander to make a cooking sauce;

Mix the cut crescent bones, crushed spicy crispy cake, 2cm pieces of coriander and ingredient A evenly.Dishes Features: Spicy and delicious, oystery and refreshing

After blanching, put the bacon strips and bacon on a plate, pour the sauce, and top with shredded green bamboo shoots.Dishes features: delicious color, aroma, sour and salty taste