The recipe of beef malatang is introduced in detail, the cuisine and its functions: Private dishes for strengthening the spleen and appetizing, recipes for cold limbs and chills, and anemia recipes

Taste: Spicy Flavor Process: Making of Boiled Beef Malatang Ingredients: Main ingredient: 250g beef (fat and lean)

Accessories: 75g cabbage, 75g celery, 50g green garlic, 50g watercress

Seasoning: 25g green onion, rapeseed 100 grams of oil, 50 grams of starch (corn), 20 grams of pepper (red, sharp, dry), 10 grams of pepper, 2 grams of salt, 30 grams of soy sauce, 2 grams of vinegar, 1 gram of MSG. Features of Beef Malatang: Malatang. Teach you how to make beef spicy hotpot, how to make beef spicy hotpot delicious 1. Remove the tendons from the beef, wash it, cut it into slices, put it in a bowl, mix it with salt, soy sauce, vinegar and wet starch;

2. Wash the cabbage, celery, garlic sprouts (green garlic), and green onions, and cut them into sections about 6 cm long;

3. Put a little oil in a hot pan, remove the stems and dry them Chili peppers and Sichuan peppercorns are crisped in the pot and chopped finely on the cutting board;

4. Put the wok on the fire, add a little vegetable oil, add the cabbage, celery, garlic sprouts, green onions, etc. and stir-fry for a few times , shovel on the side of the pot;

5. Add vegetable oil to the pot, heat it to 60% heat, add the watercress and fry until the oil turns red, push the vegetables on the side of the pot into the pot, and stir-fry for a few times , add water and bring to a boil, then add the mixed beef slices to the pot, spread them gently with chopsticks, then add MSG and stir well, put the pot into a bowl, sprinkle finely chopped dried chili peppers and Sichuan peppercorns on the beef;

6. Wash the pot and add a little vegetable oil. When it is 70% hot, pour it on the beef fillet sprinkled with dried chili pepper. Serve. How to make Spicy Hot Pot Pork Detailed introduction to the cuisine and functions: Hot Pot Recipe

Taste: Spicy Process: Hot Pot Spicy Hot Pork Ingredients: Ingredients: 1 black snake (about 1000 grams) , 300 grams of snails, 500 grams of beef louver, 150 grams of beef shank, 150 grams of pork backbone, and 150 grams of fresh chicken breast.

Accessories: 150g lettuce leaves, 150g fresh phoenix mushrooms, 150g northern tofu, 150g water-fried vermicelli, 150g white scallions, 150g green garlic segments, 50g bright red pepper shreds, coriander 20 grams of leaves. (Prepare 50 grams of "dry ice" and edible alkali)

Seasoning: 100 grams of spicy oil (with burnt chili pepper, 50 grams of pepper shells), 125 grams of Pixian Doubian sauce, 25 grams of red oil chili ( (See Spicy Flavor Type), 40 grams of fried black bean sauce (see Spicy Flavor Type), 30 grams of soy sauce, 100 grams of fermented glutinous rice juice, 15 grams of Shaoxing Wine, 2500 grams of top soup, 5 grams of MSG, 1 block of butter (butter) 100 grams , 35 grams of wet starch, 5 grams of food powder (baking soda), 20 grams of white wine. Features of Spicy Hot Pot Pork: Spicy and fragrant, fresh and salty. The soup is red and bright. Teach you how to make spicy hot-pot meat. How to make spicy hot-pot meat so delicious. 1. Cut off the head of the black snake, lift the tail, put the snake's blood into a wine cup and mix well with 10 grams of white wine. Open the belly and peel off the skin, remove the internal organs, rinse the gallbladder of the snake, put it into another wine cup and add white wine (tear off the scales from the snake skin, soak it in alkaline water for 2 hours until soft, rinse it thoroughly, remove the alkaline smell, and chop it Cut the snake meat into 4 cm sections, place the snake's head and tail on the top of the wooden "arch bridge", wrap the haired snake skin around the head and tail, and place the snake meat sections on both ends of the arch bridge. On the wooden ladder. Brush the snails with salt water, put them into a plate, drain the water, and cut the beef shank and pork ribs into 6 cm long and 3 cm wide. , put 0.3 cm thick slices into the plate, and put the fresh chicken breast slices into large pieces. Mix the wet starch and food powder thoroughly, and brush the surface of the beef, pork, and chicken. Sprinkle the lettuce leaves on each plate. 2. Wash the phoenix mushrooms, drain all the water and put them on a plate. Cut the tofu into 6 cm long, 3 cm wide and 0.5 cm thick slices. Separate them into two plates with the water-fried vermicelli. Cut the scallions into 6 cm long slices. Put the slices into a plate, cut the green garlic diagonally into 5 cm slices and put them into the plate, surround them with bright red pepper shreds.

2. Put the spicy oil, Pixian bean paste, red oil chili, crispy black bean paste, soy sauce, fermented glutinous rice juice, Shaoxing wine, top soup, monosodium glutamate, and butter into the pot and bring to a boil. Cook until fragrant. Use a fine grate to filter into individual pieces. Edible 10 alcohol stove pots. 3. Put the coded snake "arch bridge" into a large silver plate, take the prepared dry ice out of the sealed bucket in the freezer, place it under the bridge arch, and cover it with two lettuce leaves. Serve in center. Surround it with six dishes, and place the poultry and meat dishes in the gap between every two dishes. Light the 10 single-serve alcohol stoves on the table, put the pot on the stove, boil the soup in the pot, and eat while rinsing. There is white mist coming out from under the arch bridge on the table, and the mist is like entering a fairyland. Tip: The main ingredients can be changed according to conditions and dining level. For example: rabbit meat, dog meat, etc. can be used as game; gizzards, liver, intestines, etc. of chicken, duck, goose, etc. can be used as poultry; heart, liver, loin, tripe, and oily pig can be used as livestock. Ring skin, pig ring throat, pig ladder (upper palate), beef spinal cord, etc.; among eggs and their products, pigeon eggs, quail eggs, eggs, steamed cakes, etc. can be used. Question from the questioner 2010-07-14 13:48 Recipes for Sichuan cuisine, Maoxuewang, etc. . . . . . Supplement from the team 2010-07-14 13:54 The recipe of Chongqing Maoxuewang introduces the cuisine and its functions in detail: Sichuan cuisine

Materials for making Chongqing Maoxuewang: Main ingredients: duck breast, pig heart, pig Tripe, ham sausage, mushrooms, sea cabbage, soybean sprouts, green onions, pickled chili peppers, dried chili peppers, butter, sesame oil, Sichuan peppercorns, MSG, chicken stock. The characteristics of Chongqing Maoxuewang: numb, spicy, hot, fresh and fragrant. Teach you how to make Chongqing Maoxuewang and how to make Chongqing Maoxuewang so that it is delicious. 1. Cut the duck blood into strips and cut the chicken breast. Cut pork belly, pork heart and ham into slices, cut mushrooms into slices, cut sea cabbage and celery into sections and set aside. 2. Place the wok on a high fire, add a little oil and fry the cabbage, celery, scallions and soybean sprouts until cooked. Add MSG, add a little sesame oil, put the pot into a bowl and use it as a base. 3. Place the wok on a high fire, put the chicken breast, pork tripe, pork heart, and ham into the wok, add pickled chili peppers, stir-fry the dried chili peppers until fragrant, add a little fresh soup, then add butter and sesame oil, After the MSG and chicken essence are taken out of the pot, add the stir-fried auxiliary ingredients for the base and serve.