Mapo bicolor water tofu raw materials water tofu, goose blood, a small amount of ginger slices, onion, vegetable oil, garlic Pixian bean paste, a small amount of lard residue, meat foam, sugar, a little soy sauce, a little vinegar, salt method 1, oil heat, add a pinch of pepper to stir-fry until fragrant, and the residue is not needed. 2, another pot, a small amount of ginger, onion, garlic paste stir-fry fragrance, into Pixian bean paste, a small amount of lard residue and meat foam stir-fry Chili oil. 3, slightly adjust sugar, a little soy sauce, a little vinegar, stir-fry tofu with two-color water, taste the salinity, add the right amount of salt, and stew slightly.

300g of green pepper and pork belly, 5g of ginger, mashed, pepper 1g, 40mL of vegetable oil and animal oil for banquet (or edible oil), 200g of pepper, 20g of watercress, sweet and spicy sauce 10g, salt 1g, and old rock sugar1g.. 2. Chop the watercress, clean the pepper, remove the seeds and cut into triangles the size of small fresh meat. 3. Put the wok in medium heat, add a little oil, add pepper and a little salt and stir-fry until the pepper is broken. 4. Then put the wok on the medium fire (the wok needs no brush), add a little oil, and boil it to 50%. Stir-fry a little, then add bean paste, stir-fry and color, add sweet and spicy sauce and old rock sugar and stir-fry, then pour in the stir-fried peppers, stir-fry together and serve.

Mushroom rapeseed tofu raw materials tender tofu, Pleurotus ostreatus, rapeseed, vegetable oil, onion, water starch method 1. Cut the beancurd into pieces and put it in salt water15m2. Washing the surface of Pleurotus ostreatus with a cross knife is beneficial to the taste. Boil the water for 30 seconds and wash the rapeseed. 3. put a lot of oil in the milk pot, boil it at 70% heat, and fry the tofu. Stir-fry Pleurotus ostreatus, bean curd and rape, and add soy sauce, oil consumption, salt and chicken powder. 5. Add appropriate amount of cold water and simmer for 2 minutes, thicken with starch and take out.