Spicy ribs food: ribs, garlic, garlic, shallots, ginger slices, tapioca starch, pepper oil, pepper, dried red pepper, soy sauce, sugar, salt, chicken essence, Pixian bean paste (soy sauce), rice wine, onion segments and white sesame seeds; Practice: 1. Wash the lamb chops and marinate them with rice wine, soy sauce and ginger slices for more than 3 hours. 2. Pat the ribs with a little cassava starch until they are cooked to 7 or 8 minutes, paying special attention to rolling during the process to prevent sticking to the pot. It was all the rage after frying. 3. Slice ginger and garlic, garlic yellow, big and lush, cut into sections, stir-fry in a pot, add oil pepper, dried pepper, a little pepper and stir-fry, then add ribs and stir-fry. 4. Then add a teaspoon of Pixian bean paste to make it fresh (you can add a little soy sauce instead), add salt, soy sauce, chicken essence, rice wine, a little sugar and a little soy sauce (coloring), and stir fry again. 5. Then add a proper amount of water to boil until the water is dry, and then stir fry.

Beef liver food: 250 grams of beef liver; Onion 100g (or pepper, smoked bamboo shoots, etc. ); Pepper (or red pepper) 20g ginger 5g; Garlic10g; Pickled pepper10g; Appropriate amount of salt; Rice wine 1 teaspoon (5m); Cassava starch 1 tablespoon (15ml); 3 tablespoons of oil (45 ml); Bone soup or water 1.5 tbsp (25ml); Soy sauce 1 teaspoon (5ml); Sugar 1/2 teaspoons (3ml) Method: 1, the onion is shredded and washed, the small pepper is pedicled, seeded and shredded, the ginger is shredded, and the garlic is cut into garlic, soaked in red and cut into thin strips. 2. Slice the beef liver, marinate it with 2 teaspoons (10ml) of flour, light soy sauce and rice wine 10min, and mix 1 teaspoon (5ml) of cassava starch, salt, sugar and bone soup into juice for later use.

Ingredients of beer duck: 700g goose, 1 pepper, 600ml beer sprinkling, appropriate amount of ginger slices, appropriate amount of Dongru, 3ml salt, 15ml soy sauce, 15g dried pepper, 15ml rice wine, 10g pepper and 20ml soy sauce. Put the goose in a dish, add rice wine, salt, soy sauce, ginger slices and wax gourd slices, and marinate for 20 minutes. 2. Put the fat on the fat duck skin into the pot. Gently press the slow fire with a shovel and gradually force out the duck oil. 3. When both sides of the duck skin turned golden yellow, a lot of duck oil flowed out and the duck skin was served. Pour the dried chillies into the duck oil, and stir-fry the chillies to give a fragrance.