Manufacturing raw materials:

Niubaiye 300g. Ingredients: dried pepper 10g, 4 slices of ginger, 2 cloves of garlic, and spicy radish 10g. Seasoning: 1 tbsp cooking wine, 1 tbsp Chili sauce, 1 tsp white vinegar, a little salt, 1 tsp sugar, a little chicken powder.

Exercise:

1, beef venetian blinds is washed and shredded;

2. Chop two slices of ginger and garlic;

3. Add water to the pot, add two pieces of ginger and bring to a boil;

4. After the water boils, blanch the cut beef venetian;

5. Add cooking wine after about one minute;

6. Continue to cook for half a minute, turn off the fire and take out the beef louver;

7. Put the fished beef louver into cold water immediately, pick it up later, and drain it for later use;

8, another pot, put two spoonfuls of oil, heat on high fire;

9. Heat the oil to 60% heat and add dried chili;

10, put a tablespoon of Chili sauce;

1 1, stir-fry for one minute, turn off the fire and pour into a clean bowl;

12, pour the red oil into the cowleaves soaked in cold water;

13, adding minced ginger and garlic;

14, with a little refined salt;

15, add a teaspoon of fine sugar;

16, add a little chicken powder;

17, add a teaspoon of white vinegar;

18, add chopped spicy radish and stir well.

Method for making Sichuan cuisine husband and wife lung slices

Raw materials: fresh beef, beef offal (belly, heart, tongue, scalp, etc. ), 2500g of old brine, chilli oil, crispy peanuts, soy sauce 150g, sesame noodles 100g, 25g of pepper noodles, 4g of star anise, monosodium glutamate, pepper, 5g of cinnamon and 654300g of refined salt.

Exercise:

1. Wash beef and internal organs. Cut the beef into chunks weighing about 500g, put them in the pot together with the beef offal, add water (depending on the degree of drowning the beef), boil over high fire, skim off the floating foam until the meat turns white and red, decant the soup, put the beef and beef offal in the pot, pour in the old bittern, and put in the seasoning package (15 slices) needed for making the husband and wife lung slices.

2. Boil the marinade with high fire. After about 10 minutes, take a bowl, scoop in 250g of brine, and add monosodium glutamate, Chili oil, soy sauce and pepper noodles to make a sauce;

3. Cut the cooled beef and beef offal into pieces with a length of 4 cm, a width of 2 cm and a thickness of 0.2 cm, mix them together, pour the marinade and mix well, divide them into several plates, and sprinkle with crispy peanuts and sesame noodles.

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Whether it is postoperative, early recovery from serious illness, gastrointestinal problems, or chronic diseases such as hypertension and hyperlipidemia, doctors will tell patients to eat lightly.