1. Onion sea cucumber is a famous dish in Shandong Jiaodong (Yantai, Qingdao and other places), belonging to Shandong cuisine and one of the top ten famous dishes in Qingdao. Ingredients: sea cucumber100g, onion 200g. Seasoning: sugar 15g, cooked lard 125g, cooking wine 20g, refined salt 4g, clear soup 250g, wet starch 250g, monosodium glutamate 3g, ginger 20g and soy sauce 20g. Practice: cut the sea cucumber into wide slices and control the moisture after cooking. Roast lard until it is half cooked, add the onion, fry until golden brown, take it out and use onion oil for later use. Add onion, ginger, refined salt, cooking wine, soy sauce, white sugar and sea cucumber into the broth, boil it, simmer for 2 minutes, take it out and control drying; Add the stir-fried onion, sea cucumber and ingredients, boil and simmer for 2-3 minutes, then add monosodium glutamate and starch to thicken, and simmer thoroughly on medium fire to collect juice.
2. Jiuzhuan large intestine, formerly known as braised large intestine, is a traditional famous dish in Jinan City, Shandong Province, belonging to Shandong cuisine; 3 large pig intestines, 500g oil, 5g chopped green onion, 5g minced garlic, 2.5g Jiang Mo, 54g vinegar, 25g soy sauce, sugar100g refined salt, Shaoxing wine10g, a little pepper noodles, cinnamon noodles and Amomum fruit noodles, and pepper oil/kloc. Practice: blanch the pig's large intestine in a boiling water pot, remove it and drain it. Pour oil into the wok. When it is 70% hot, put the pig's large intestine into the wok and fry until it is golden and reddish. Leave some oil in the pot, add chopped green onion, Jiang Mo and minced garlic, stir-fry until fragrant, cook vinegar, and then add soy sauce, white sugar, clear soup, refined salt and Shaoxing wine. Stir-fry in the pig's large intestine, simmer until the soup is collected, add pepper noodles, cinnamon noodles and Amomum villosum noodles, pour pepper oil and stir well, put on a plate and sprinkle with a little coriander powder.
3. Pickled fish is one of the traditional famous dishes in Jinan, Shandong Province, which is located in the traditional Shandong cuisine. Ingredients: mandarin fish (or perch or grass carp) 1, chicken soup1000g, onion10g, Jiang Mo 5g, coriander10g, vinegar 50g, Shaoxing wine10g, monosodium glutamate 2g, monosodium glutamate 2g. Practice: wash the mandarin fish, scald it with boiling water and cut it with a cross knife. Wash coriander and cut into 2 cm long sections; Half of the onion is cut into 3cm filaments and the other half is cut into powder. Pour the oil into a wok, heat it with high fire, add pepper, chopped green onion and Jiang Mo in turn, stir-fry until fragrant, then pour in chicken soup, and add yellow wine, salt and monosodium glutamate. At the same time, put the mandarin fish in another boiling water pot for 4-5 minutes, and turn the knife edge upwards to remove the fishy smell. Pick up the fish, put it in the chicken soup pot, and simmer 15-20 minutes. After the soup is boiled, move to low heat and stew for about 20 minutes. Add shredded onion, coriander and vinegar, and then pour in sesame oil.