Stir-fried tofu stir-fried Chili raw materials: stir-fried tofu; Zanthoxylum bungeanum, pepper (putting some pepper is more beautiful); Oil; Salt; Monosodium glutamate; Practice: 1. Wash the fried tofu with boiling water and cut it into small pieces. 2. Green peppers and red peppers are also washed and sliced for later use. 3. Put an appropriate amount of oil into the pot, burn the oil, then add the minced onion and ginger and stir fry, and then add the green pepper and red pepper into the pot for 2min. Then pour in the spare fried tofu and stir fry. 4. Add salt and stir-fry twice, then add a little water to stew 1 to 2 minutes.

Raw materials of bacon foam tofu soup: sausage bacon 100g, tofu 400g, ginger, onion and garlic 20g, chopped pepper 20g, Laoganma 30g, soy sauce 20mL and salt 2g. Practice: 1. Sausage and bacon, cut fat and thin into cubes for later use, and chop ginger, onion and garlic. 2. Cut the tofu into small pieces, then blanch it with clear water and pick it up. 3. Fat is oily. 4. Add ginger and garlic and saute until fragrant, then add diced meat. 5. Chop pepper, cold water, two spoonfuls of Laoganma Douchi and soy sauce successively. 6. After boiling, add water tofu, add salt and cook for fifteen minutes. 8. Add onion segments before cooking.

Raw materials for cooking green bamboo shoots in dry pot duck: a sauced duck, sliced green bamboo shoots 500g, dried chili 10g, salt 2g, chicken essence 2g, soy sauce 2g, Sichuan bean sauce 5g, bone soup 300g, ginger foam 5g, camellia oil 15g. Practice: 1. Put the sauced duck in a cage and steam 1h until it is completely soaked. Take it out, cool it, cut it into strips with a length of 5cm and a width of 3cm, blanch it in hot water 1min, and drain it. 2. Peel and wash the green bamboo shoots, and cut them into 0.2 cm pieces with an oblique knife. 3. Add camellia oil to the pot. When it is 70% hot, add dried pepper festival, Sichuan bean paste and ginger foam, stir-fry with low fire, add lettuce slices and sauced duck, stir-fry for 2 minutes, and simmer in bone soup for 5 minutes. Add salt, chicken essence, soy sauce and seafood sauce to the pot, and pour into the spicy dry pot to serve.