Main and auxiliary materials: 500g chicken feet and 50g white beans.

Production process: soak the white beans in a cage, steam them until they are raw, replace the chicken feet with knives, add wine and salted fat, then put oil in the pot, fry the chicken feet until they are half cooked, then take them out of the pot, then add the home-cooked juice into the chicken feet, eat them, burn them with a rake, and put the white beans into the pot.

Taste type: home-cooked taste.

Features: salty and slightly spicy, bright red color, waxy and broken bones.

2. Chongqing spicy cabbage

Main and auxiliary materials: 200 grams of baby cabbage, 20 grams of garlic, 20 grams of millet spicy, onions and so on.

Production process: firstly, change the washed baby cabbage into four pieces and marinate them with white sugar, salt and white vinegar for later use; Secondly, Thai chicken juice, minced garlic and delicious food are made into juice for later use; Third, change the cabbage blank into a knife, put it on a plate, pour the juice and sprinkle with shredded onion.

Taste type: salty, sweet, sour and spicy.

Features: bright red color, sweet and sour, slightly spicy and delicious.

3. Seasoned sauce duck

Main and auxiliary materials: 500 grams of local duck, a little chopped green onion.

Production technology: wash the ducklings and marinate them with white salt water until they are 80% mature. Add a little oil to the pot, add sweet noodle sauce, seafood sauce and ribs sauce and stir-fry until fragrant. Add soup to the ducklings, collect the juice, and shine the oil out of the pot. Change the knife after cooling and put it on the plate. Pour the sauce and add chopped green onion.

Flavor: Maotai flavor.

Features: Strong sauce flavor and unique flavor.

4. Braised lion head raw materials:

The pig's front leg is stuffed with half a catty of meat and chopped. Tender lotus root segment. An egg. Eight cabbages. A small piece of ginger. Three onions. Three tablespoons soy sauce. One tablespoon of dry starch, another tablespoon of starch and the right amount of water are mixed to make a thick juice. Salt and monosodium glutamate are appropriate.

Exercise:

1. Chop the lotus root into fine particles, cut the onion into sections, beat the ginger with a knife, beat the eggs into dry starch and stir them clockwise to form a whole egg paste. [Gourmet China]

2. Pour the egg paste into the meat stuffing and lotus root starch, add some salt and two spoonfuls of soy sauce, and stir clockwise.

3. Knead the meat into a flat ball.

4. Heat the oil in the pot to 70% heat, fry the meatballs for about two minutes, and fry them into the skin to seal the inside of the meatballs.

5. Take out the drained oil and put it on a plate for later use.

6. After the oil in the pot is filled, put it into the meatballs, add about two kilograms of soup or water, three tablespoons of soy sauce, ginger and onion, and then simmer for more than an hour.

7. After cooking, take out the meatballs and put them on a plate for later use.

8. Put the cabbage into the soup in the pot and cook for about a minute until it is cooked.

9. Take out the cabbage and put it in the meatball plate, thicken it in the pot and pour it into the plate.