The food of the unique incense pot:100g of cancer, 50g of chicken breast, 50g of raw pork, Pleurotus ostreatus, shiitake mushrooms,100g of potatoes, beans, carrots, lotus roots, salt and oil, onions and garlic, cinnamon, pepper, star anise, dried Chili, Chili noodles, garlic hot sauce and spicy beef sauce. Output: 1. Wash all vegetables, then slice potatoes, mushrooms, Pleurotus eryngii, carrots and lotus roots, and crush beans; 2. Cut the chicken and pork into pieces, then add starch and soy sauce, add salt and marinate for a while, wash the crab and shred it. 3, half a pot of oil in the pot, add pork and chicken to fry until cooked, and then fry all vegetables in the pot until the golden beans fade; 4. Leave a little oil in the pot, add onion ginger, cinnamon, star anise, dried green pepper and pepper, stir-fry with cancer for 2min5, then add Chili noodles, garlic hot sauce and spicy beef sauce, stir well, then pour in small meat and fruit, add salt, monosodium glutamate, white pepper and soy sauce and stir well. Tip: The burning gas field in the incense pot can make eating more enthusiastic in winter.

Raw materials of tenderloin: pork tenderloin 350g, mung bean 10g, salt 2g, Shaoxing wine 10g, egg white 1g, chicken essence 1g, onion 5g, Jiang Shui 3g, water starch 15g and cooked white animal oil 50g. Production method: 1. Peel off the film from the tenderloin, put it into Yezhong Liu in batches, soak it in clear water, and control drying. Put salt (1g) and wine (5g) into a bowl and gently stir, then add egg white and water starch (7.5g) for desizing. 2. Mix soup, wine, salt, chicken essence and water starch together to make milky sauce. 3. Put the clean pot on the fire, slide the pot with cooked white animal oil, and then oil it properly. When it boils to 40% heat, Pirelling will be scattered. When it turns white, pour it into the filter spoon to drain the oil. 4. Leave the bottom oil in the original pot, pour the juice, boil the pork tenderloin slices, stir well, pour a small amount of sesame oil, and sprinkle mung beans into the pot.

Sauté ed Sausage with Kimchi Ingredients: 720g sausage, 120g kimchi, 6 peppers, 1 teaspoon old rock sugar 1, 60g ginger slices, 90g barbecued pork sauce, 1 and 1 2 teaspoons fresh chicken essence powder,1salt. Practice: 1. Soak the intestines in old rock sugar, ginger slices and water for 40 minutes, take them out and rinse them with cold water, and cut them into two sections. Set aside a 3 cm section. 2. Mix the seasoning (2) evenly, and then put the sausage segment completed by the method (1) into stirring. 3. Cut the kimchi into pieces, blanch it with boiling water to remove the salty taste, take it out, rinse it with cold water, and then drain it for later use. 4. Mix the kimchi evenly (2), put it in a small dish, and then steam it in a steamer for 5 minutes.