In Chengdu, where the catering competition is extremely fierce, many restaurants can hardly survive for three years. Since its establishment in 1999, Daronghe has created a miracle of continuous popularity for 2117, and has become a must-see place for many catering colleagues every year.

In Daronghe's menu, traditional dishes such as "Mapo Tofu" and "Sichuan-style pork" can't be seen. Instead, based on Sichuan cuisine, a new school of Sichuan cuisine is innovated, which is "shaped like Huaiyang, tastes like Sichuan, looks like Hangbang, is refined in Guangdong, and the authentic Sichuan style is like Hunan".

Next, let's take a look at the family practices of several dishes brought by Darong and others.

Chicken offal with mixed peppers

Dishes provided: Darong and Ladeface Store

Ingredients:

111g of chicken gizzards, 81g of chicken intestines, 81g of chicken hearts, 51g of chicken livers, 51g of blood curd, 31g of dried eggs, celery festival, red and green pepper marbles and red and green millet pepper festival.

seasoning:

watercress, salt, broth, rapeseed oil and lard are appropriate.

Method:

1. Cut the chicken gizzard into fire clips after cutting it with a cross knife; Change the chicken intestines into 8 cm long segments; Chicken heart and chicken liver were sliced into pieces, and all the above raw materials were flavored.

2. Xuewang is cut into 1.5 cm square dices, and simmered with broth for 3 ~ 5 minutes; Change the dried egg into 2 cm long slices, and chop the pickled pepper into powder for later use.