Yulong hotpot

Making and eating process

1. Wash the streaky pork with skin with clear water and scrape off the fine hair. Wash coriander with clear water, cut off the roots and cut into 2-minute segments. Cut Pleurotus nebrodensis and Pleurotus nebrodensis into pieces with a length of 1 inch 5 minutes, a width of 6 minutes and a thickness of 1 minute. Put the vermicelli into the pot, pour boiling water, soak for 10 minute, take it out after expansion, and cut it into 4-inch shreds. Wash pickled cabbage with clear water, cut off the roots, and cut into pieces with a length of 1 inch and a width of 8 minutes. Put the rice in a bowl and soak it in boiling water for 20 minutes.

2. Put clean water in the pot, add pork, boil over high fire, skim off the floating foam, take it out when the fire is 60% rotten, control the clean water, cool it a little, and cut it into 2-inch thick slices 1 minute.

3. First, put the vermicelli and pickled cabbage slices into a hot pot, then code pork slices, scallops, dried rice slices, yellow mushroom slices, ham slices and mushroom slices on the pickled cabbage vermicelli at intervals, inject clear soup, add cooking wine and refined salt to taste, boil with charcoal fire and burn for 10 minute.

4. Put the tofu in a small bowl and grind it into a halogen shape with cold water. Put the coriander powder into a small dish. Put shallots, marinated shrimp oil, sesame oil and Chili oil into a small bowl and serve with white meat hot pot.

Huohuo kebab

Making and eating process

1, lamb hind leg meat is cut into rectangular pieces, ten pieces of silver brazing are taken, and one person wears seven pieces of mutton.

2. Add seasoning to soy sauce and stir well.

3. Roast mutton horizontally with a small torch. Brush soy sauce on the barbecue and sprinkle with salt and pepper. After 3 minutes, the inside of the belt is sauce red. Baked on the back and brushed with sesame oil on both sides.

Features: red sauce, fresh and tender meat, spicy and delicious.

Money spinning silk

Making and eating process

1. Remove the head, tail, shell, sand line and wash with clean water; Smash horseshoe and chop it into powder with a knife; Mash fresh shrimp meat and pig fat meat into velvet with the back of a knife; Cut the bread into round pieces with a diameter of 1 inch and a thickness of 1 inch, and chop the rest into bread flour.

2. Put the minced shrimp and pork fat into a bowl, add refined salt, cooking wine and corn flour, stir well, then add chopped water chestnut and egg white, stir into paste, knead into balls with the diameter of 1 inch by hand, put them on the bread slices, and wipe them around with a knife. Rotate the cut Nostoc flagelliforme on the shrimp ball. Smash the bread flour, then sprinkle the beaten bread flour on the shrimp plate and compact it by hand.

3. Put in a wok, inject 1 kg peanut oil, heat it to 60%, put it in a shrimp dish, fry it until golden brown, take it out, control the oil, put it in a dish, and add pepper and salt to serve.

Shuanglong Zhu Xi

Ingredients: Dalian abalone or rare abalone and sea cucumber.

Ingredients: potato, salt, monosodium glutamate, vegetable oil.

Practice: grind potatoes into mud, then roast abalone and sea cucumber in soup and put them in a small casserole.

Nutritional value: rich in protein and high in protein.

Look at it again from the quoted address.