Lotus seed pork tripe soup raw materials: a handful of pork tripe, a handful of lotus seeds, accessories: 2 pieces of onion, a large piece of ginger, four shallots and a tablespoon of pepper. Practice: 1, wash the pork belly with baking soda. Cut the pork belly into strips, add a tablespoon of pepper and half a slice of chopped ginger in cold water, and boil it with the pork belly over medium heat. Cook for another minute and add a spoonful of rice wine. Boil again. 2. Pick it up and clean it up. Lotus seeds need not be soaked. 3. Slice ginger. Add pork tripe, lotus seeds, ginger and garlic and enough water to the hot pot. 4, boil, simmer until the soup is milky white. Add salt and white pepper and stew for 30 minutes.
Fuel consumption bullfrog food: 5 bullfrogs; 1 green bamboo shoots; 4 peppers; 1 pepper; 2 ~ 3 spoonfuls of corn flour; 2 tablespoons soy sauce; Fuel consumption 1 spoon; 2 tablespoons of white sugar; Garlic petals 5 petals; 5 slices of ginger; Rice wine is suitable; Salt 1 spoon. Practice 1, bullfrog with appropriate amount of rice wine, one spoonful of salt, 2 ~ 3 spoonfuls of corn flour, marinate 15 minutes. 2. Cut into strips. 3. Slice garlic and ginger. 4, green bamboo shoots cut into strips. 5, hot oil pan, pour pepper, ginger, garlic oil and saute. 6. Stir fry for another 30 seconds. 7. Add green bamboo shoots and fry. 8. Hot hype for a minute or two. 9. Add the pickled bullfrog and fry it again. 10, add appropriate amount of boiling water, one spoonful of oil consumption, two spoonfuls of soy sauce and two spoonfuls of sugar, and stir fry again.