Cold pig ears.
Sprinkle 2 tablespoons soy sauce, 2 tablespoons vinegar, 1 tablespoon oyster sauce, a little salt and sugar on onion, minced garlic, millet Chili powder and sesame. 1 tbsp water in the pot, that is, dried pepper, ginger, pepper, star anise, cooking wine and soy sauce. Add the pig's ear, take out the slices, pour in the coriander sauce and mix well.
Sichuan style pork.
Side dishes: green pepper, onion, garlic sprout, ginger and garlic. Cold water pork belly, 1 tablespoon cooking wine, ginger, onion, blanched water. Slice pork belly and fry it. Saute ginger and garlic until fragrant. Stir-fry a spoonful of cooking wine, 1 spoonful of red bean paste, 1 spoonful of soy sauce, and half a spoonful of oyster sauce for coloring. Green pepper, onion and garlic stalks, fried raw sugar and chicken essence are all out of the pot.
Braised beef.
Star anise, fennel, dried pepper, cinnamon, fragrant leaves, pepper, ginger slices, millet pepper. Put the pot in cold water, add onion to ginger slices, 2 tablespoons cooking wine, and cook for 30 minutes on medium heat. Transfer the tendon to the rice cooker, pour the marinade prepared in advance into the pot, and then add 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of oil consumption, half a spoonful of salt and a little rock sugar. Add soup without blood foam, or without tendons. Press the cooking button to cook until it jumps, turn over halfway and keep the temperature for more than 2 hours.
Kung pao chicken.
Dice chicken breast+soy sauce, salt, pepper and starch. 2 tablespoons soy sauce, 1 tablespoon vinegar, 2 tablespoons cooking wine, half a tablespoon soy sauce, sugar 1 tablespoon starch and a little water. Pour less oil into diced meat, stir fry, take out, saute shallots, garlic, ginger and dried peppers, pour carrots and cucumbers and stir fry until soft. Pour in the sauce, stir well and collect the juice.
Spicy duck gall.
Wash and slice duck gizzards, add garlic ginger, 2 tbsp of soy sauce, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of cooking wine, a little salt and black pepper, and marinate evenly for 30 minutes. When the oil temperature is 70% hot, slow fry for 5 minutes, then continue to raise the oil temperature and fry for about 2 minutes. Sprinkle the barbecue material, Chili powder and cumin powder on the pot and serve.
Fried peanuts.
Prepare the materials and soak them in clear water. Cold pot cold oil, enough oil to drown peanuts. Heat slowly over low heat, remove the oil, sprinkle with salt while it is hot, turn it over and let it cool.
Cold bean skin.
Add Chili noodles, garlic paste and white sesame seeds into the bowl, pour a little hot oil, add two spoonfuls of soy sauce, two spoonfuls of vinegar, one spoonful of oyster sauce and one spoonful of sugar, stir well, cut the bean skin into shreds and cook for 1 min. Put the bean skin, cucumber and coriander into a plate and pour in the sauce. Mix and eat! ! !
Cold edamame
Wash the edamame, take it out, and cut off two tips. Add two spoonfuls of salt, two spoonfuls of star anise and one spoonful of cooking oil to the water in the pot, and cook for 8 minutes (add water after the edamame is boiled). Quick removal, cooling water, removing and controlling dry water. Prepare chili, chili peppers, minced garlic, millet peppers, chili noodles and white sesame seeds and pour them into hot oil. Pour the prepared juice into the edamame and mix well.
Fried green beans.
Add a spoonful of soy sauce, a spoonful of soy sauce, half a spoonful of soy sauce, a little salt, sugar, half a spoonful of starch and a bowl of water, and stir well. Shred string beans, stir-fry garlic slices until fragrant, stir-fry string beans until soft, pour in the juice, sprinkle with dried peppers and stir-fry.