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Iron plate dishes were invented by the Spanish in 15 and 16 centuries. At that time, Spain's shipping was developed, and because the crew were always with the sea, they had to take pleasure in fishing. They put the fish they caught on an iron plate made of pig iron and added seasonings until the skin was fragrant and the meat was cooked, hence the name "Teppanyaki". In 1980s, this dish was introduced to China, Guangdong, Shanghai and other places, and its form was constantly renovated, which once swept the country. The characteristics of iron plate dishes are smooth, tender and delicious, and rich in flavor; It's still crispy outside and tender inside. It's delicious. Iron plate dishes are widely welcomed by diners because of their warm serving atmosphere, crisp outside and tender inside, and rich flavor.

Ingredients: 600g fresh goose intestines, 15g tea pepper, 60g onion, 50g celery and 40g coriander festival.

Seasoning: Pu 'er tea juice, pickled pepper, ginger rice, onion, refined salt, soy sauce, white sugar, chicken essence, dried bean powder, tea oil and salad oil.

Making:

1. Wash and shred onion; Wash celery and cut into small strips; After scraping and cleaning the fresh goose intestines, cut them into sections about 6cm long, soak them in Pu 'er tea juice for about 30 minutes, and take them out to dry.

2. Put salad oil in the pot, heat it to 50%, mix a little dry bean powder and goose intestines, slide it into the pot until it is just broken, and drain.

3. Heat the tea oil in another pot, add the soaked red pepper, ginger rice and onion until fragrant, add celery and stir-fry a few times, add salt, chicken essence, sugar and soy sauce and stir-fry quickly, and leave the fire.

4. Quickly put a little salad oil on the hot iron plate, spread shredded onion and coriander festival, pour in the fried goose intestines, sprinkle with tea pepper and spread the table.

Reference drawings of finished products: