Stir-fried minced meat with glutinous rice Raw materials: 2 pieces of glutinous rice, more than half of tomatoes to one (whatever), thick meat and little meat. Garlic is cooked a little more than usual, onion, 2 tablespoons of soy sauce, salt is cooked a little more than usual, and chicken essence can be placed and not put; Practice 1. corn: waxy corn is best, that is, the kind that is milky white and not sweet; Meat foam: the meat is fat and thin, and it is best to have five flowers. 2. Tomatoes: garlic with more juice: half cut into pieces, one chopped, onion: suitable for long sections; 3. Ginger: Let it go at will; Broken corn, sliced tomatoes, minced meat; 4. Cool the oil in a hot pot and stir-fry the minced meat until it fades. Take out the meat, then stir-fry the corn kernels until they are fragrant and some of them fade.

Chuanxiang fresh shrimp raw materials: fresh shrimp, rice wine, soy sauce, sugar, rice vinegar, cold water, salt, monosodium glutamate, garlic, and dried pepper: 1, and juice: rice wine, soy sauce, sugar, rice vinegar, cold water, salt and monosodium glutamate. Just mix well. 2. Put the oil into the pan and fry the garlic until golden brown; Add fresh shrimps and stir-fry until the shrimps turn red. Add dried peppers and stir-fry. 3. Add the fried juice, collect the juice and stir well.

Pagoda meat 1, pork belly of Xiang pig is burnt to a gray-black skin on fire, soaked in clear water for 20min and scraped clean, then put into a pot and mixed with a small amount of cold water, add ginger slices10g, Ma 'er onion festival10g, rice wine, pepper, dried Chili and dried pepper, boil over slow fire, and then wipe out the pot. Then put it in hot oil boiling 70% until the golden skin bubbles, take a bath with cold water, cut it into thin, symmetrical and continuous pieces, and put it into a pagoda panel grinder for setting. 2. Rinse the salted vegetable water, chop it up, put it into a hot oil pan, stir-fry the remaining ginger slices, green onion, wild pepper, air-dried black beans and a small amount of dried pepper together, put it out of the pan into a grinder equipped with pork slices, pour in the juice fried beforehand, and steam pigeons for 2 hours. 3. When eating, turn the steamed pork slices over on the plate, surround them with cooked broccoli flowers, then put the steamed pork soup into the pot, hook it and pour it on the surface of the dish. The results show that the juice used for steaming pagoda meat is to mix bone soup 100mL, Deyang red soy sauce 10mL and appropriate white pepper, monosodium glutamate, chicken essence, white sugar and soy sauce evenly.