Dry flat sausage food: sausage, dried pepper, pepper, garlic, ginger garlic, pepper, soy sauce 2-3 tablespoons, salt, rice wine and sugar. Practice: 1. Clean the intestines and cut them into pieces. Wash onion and garlic and cut them into shreds. Dried peppers can be put as much as you like, and sliced horizontally. 2. Put oil in the pot, put 70% heat into the intestines, add salt, fry until the water fades slightly (not too dry, it tastes bad), filter the oil, and remove the intestines for later use. Stir-fry the remaining shallots and garlic in oil, then pour in pepper and dried pepper, stir-fry until the dried pepper fades slightly, stir-fry pepper and intestines for a while, finally pour in rice wine, soy sauce and sugar, and stir-fry out of the pan.

Celery fried bacon food: celery with a carrot and a piece of sausage bacon (can be steamed in advance 15min, so it is easy to cut. Practice: 1, celery is preserved by removing roots and leaves; Carrots are cut into thin strips, about the size of lettuce; Sliced sausage and bacon; Cut garlic into pieces. 2. Heat the oil in the pan, then pour in the garlic, stir-fry the sausage and bacon together, let the sausage and bacon get some oil, and finally pour in the carrot sticks. Stir-fry and simmer in water 1 min.

Wash the cold beans with long beans, prepare the seasoning, and add appropriate amount of water to the pot to heat. Peel garlic, cut three or four slices of ginger and mash them together. Slice the bell pepper and put it in a bowl. Pour in 15g vinegar, 10g soy sauce, 10g sesame oil, a tablespoon of Laoganma, a proper amount of salt, a little sugar, and garlic and ginger to make a sauce. (Oil Chili Pepper, please click on my picture to see the formula of spicy red oil. ) Boil the water in the pot, add a little salt and a spoonful of sesame oil, and blanch the cowpea in the pot for two to three minutes. Cooked long beans, scooped up in cold water twice, scooped up and drained, cut into sections and put on a plate.

Cooked roe food: live fish roe, red pepper, ginger, onion, garlic, onion, sugar, salt, rice wine, soy sauce, vinegar, broth. Wash and drain the roe, mix well with appropriate amount of rice wine and a little salt and marinate for 3~5min. 2. Slice ginger, chop onion, slice garlic and chop onion. Make it slightly coagulate and harden. 4. Heat oil in a wok, saute ginger slices, onion slices and garlic slices, add pepper and slightly better fish eggs, add soy sauce and a little sugar, and soak fish eggs in bone soup. 5. Pour it into a casserole or other pot-like utensils and simmer until the soup is exhausted.