Raw materials: 300g of bullwhip, 0g of radish100g, 0g of jujube10g of ginger slice10g of onion10g of cooking oil10g of salt, 2g of chicken essence, 2g of sesame oil and soy sauce king.

Exercise:

1. Wash and cut the bullwhip, peel and cut the radish, wash the jujube, peel and cut the ginger and cut the onion.

2. Put the water in the pot. After the water boils, add the bullwhip, radish and Shaoxing wine, simmer thoroughly, and pour into the shabu-shabu.

3. Put oil in another rice cooker, add ginger slices, bullwhip slices and radish slices, stir-fry until fragrant, add white soup, add jujube, simmer until soft and rotten, add onion, salt, chicken essence, sesame oil, soy sauce king and white pepper, simmer until tasty, and thicken with wet starch.

Second, spicy griddle Huang Juhua bullwhip

Ingredients: 500 grams of bullwhip, 30 grams of chicken gizzard, 30 grams of Pixian bean paste, 3 grams of star anise, 2 grams of star anise, 3 grams of dried chili, 3 grams of salt, 2 grams of chicken essence, 50 grams of cooking oil, 5 grams of soy sauce, 3 grams of ginger, 3 grams of garlic cloves and 200 grams of bone soup.

Exercise:

1. Wash the bullwhip, boil it in cold water for 15 minutes, then take it out, remove the urinary tendons and cut the chrysanthemum knife. Chicken gizzards, chicken gizzards and yellow chrysanthemums.

2. Put the base oil in the wok, add star anise, star anise, dried whole pepper, garlic cloves and Pixian bean paste, stir fry, add the cut flowers of bullwhip, chicken gizzard and bone soup, and simmer for 8 minutes on low heat until it tastes delicious. Add salt and chicken essence to taste, and put it into a spicy dry pot.

Third, the ox whip gouqi porridge.

Ingredients: Bullwhip, Lycium barbarum, sorghum rice, thyme, onion, ginger, raw eggs.

Exercise:

1. First, wash the sorghum rice and put it in the pot, and cook the porridge with slow fire until it boils;

2. Take the bullwhip out of the hob block, cut the onion and fragrant lai into pieces, cut the ginger into strips, and beat the raw eggs into a bowl and stir evenly;

3. After the porridge is boiled, turn to slow fire until it is thick, and then spray the mixed raw eggs evenly on the porridge;

4. Put the bullwhip and medlar together in the pot, and add seasonings such as soy sauce, salt, chicken essence and monosodium glutamate;

5. Finally, put the onion segments, fragrant lai and ginger slices together, add a small amount of sesame oil, and take out the pot.