Ingredients: 500g of dried peanuts, a handful of Chinese prickly ash, a handful of dried peppers, and a proper amount of salt.

Practice steps:

1. Wash the dried peanuts, put them in a pot and soak them in water for about an hour, then peel off the red skin of the peanuts and drain the water.

2. Put the oil in the wok, add peanuts when the oil is 50% hot, and slowly heat the oil on low heat. Stir the peanuts with a colander when frying until the peanuts are slightly red, and then take them out.

3. Shred dried peppers, leave a little base oil in the pot, add pepper, fry dried red peppers, add fried peanuts, stir well and add salt.

4. Turn it over and turn off the fire. Peanuts will be brittle when they are cooled.

02. cold pig ears

Ingredients: pig ear 1 root, 2 cucumbers, 3 spoons of balsamic vinegar, Chili oil 1 spoon, soy sauce 1 spoon, sugar 10g, 2 parsley, onion 1 root, 5g of salt, a little peanut and 5 fungus.

Practice steps:

1. Slice mature pig ears (it is better to heat them in a microwave oven for 2 minutes, which is easier to taste), shred cucumbers, mince garlic, and soak fungus.

2. Mix the juice with minced garlic, vinegar, sesame oil, white sugar and uncooked rice, pour the mixed juice on the cut vegetables and mix well. Stir-fried peanuts are also delicious.

03. cold yuba

Ingredients: 5g of yuba, auricularia auricula 10g, 3 cloves of garlic, appropriate amount of onion, appropriate amount of cooked white sesame, 2g of pepper, 3 tablespoons of soy sauce, 2 tablespoons of aged vinegar, half a spoonful of white sugar, pepper noodles 1 spoon, and appropriate amount of edible oil;

Practice steps:

1. The yuba is soaked in cold water in advance, the fungus is soaked in advance, the garlic is minced, and the onion is chopped into chopped green onion.

2. Cut the soaked yuba into inches, wash the fungus and tear it into small flowers.

3. Boil water in the pot, add yuba and black fungus for 2 minutes, and remove cold water.

4. Take out and drain the water, put it in a container, and add minced garlic, chopped green onion, cooked white sesame seeds and Chili noodles.

5. Pour a proper amount of cooking oil into the pot and heat it, add pepper and stir-fry until fragrant, then pour the hot oil directly on the pepper noodles with minced garlic, add vinegar, sugar and soy sauce and mix well.

04. Yueshengzhai version of sauce beef

Ingredients: 3 kg of beef tendon, a few slices of ginger, 2 cloves of garlic, 2 tablespoons of soy sauce, yellow sauce 1 tablespoon, thirteen spices 1 tablespoon, 2 chunks of old rock sugar, 3 slices of star anise, 3 slices of fragrant leaves, 2 slices of cinnamon 1 slice, vinegar 1 tablespoon (dip)

Practice steps:

1. Wash the beef tendon and cut it into large pieces, then poke many small holes in the meat with a toothpick;

2. Spread the ginger, slice the ginger into a pot filled with beef, then sprinkle thirteen spices, pour in soy sauce, spread yellow sauce, evenly grab all seasonings and beef pieces, evenly coat the beef pieces with seasonings, cover with plastic wrap, and let stand for 1-2 hours.

3. Pour all the ingredients in the pot, beef and basin into cold water, cover the pot and cook until the water is about to boil, remove the blood foam on the surface, then add the old rock sugar and simmer for 40 minutes until the juice is about to be collected.

4. After the sauce beef is cooled, slice and plate it, and dip it in the sauce made of vinegar, garlic and sesame oil.

05. Pat the cucumber

Ingredients: two cucumbers, three cloves of garlic and five millet peppers.

Practice steps:

1. Sauce: Chop garlic and millet, put them in a bowl, add a little salt, a spoonful of soy sauce, a spoonful of vinegar, three spoonfuls of Chili oil, half a spoonful of sugar and a little sesame oil and stir well.

2. Wash the cucumber, mash it with a knife and cut it into small pieces; Pour the prepared juice into the cucumber and mix well.

06. Cucumber preserved eggs

Ingredients: cucumber 1 root, 2 preserved eggs, dried Chili noodles 1 spoon, 2 dried peppers, 6 cloves of garlic, and appropriate amount of coriander;

Practice steps:

1. Cut the preserved egg into 4 parts, shred the cucumber and set the plate.

2. Cut garlic into powder, dice dried peppers, add some pepper noodles, burn 2 spoonfuls of vegetable oil and pour it on.

3. Add 3 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of oyster sauce (3:2: 1 classic ratio), a little sugar and salt, and adjust according to personal taste!

4. It is best to refrigerate 15 minutes before eating, which is crisp and appetizing!

07. Hot and sour chicken gizzard

Ingredients: 250g chicken gizzard, 30g pickled pepper, ginger slices 10g, 5g minced garlic, chicken powder 1g, one and a half spoons of cooking wine, half a spoonful of Chili oil, half a spoonful of soy sauce and half a spoonful of sesame oil;

Practice steps:

1. Prepare the chicken gizzards and pay attention to the color when you buy them. Dark red with black is definitely not fresh, so you should clean it after buying it.

2. Pour a proper amount of water into the pot, add chicken gizzards and ginger slices, or add star anise, then add a little cooking wine, add a little salt and cover the pot. After the water is boiled, simmer for about eight minutes, remove the chicken gizzard and let it cool.

3. Cut ginger and garlic into foam, cut cold chicken gizzards into thin slices, and cut wild pickled peppers in half.

4. Slice chicken gizzards into a slightly larger bowl, and add minced garlic, Jiang Mo and chopped green onion. Add some soy sauce, salt and chicken powder. I also add Chili oil, Chili oil and sesame oil myself and mix well with chopsticks.

08. Spicy fried clams

Ingredients: clam 800g, edible oil, bean paste, soy sauce, lobster sauce and cooking wine.

Practice steps:

1. After washing Meretrix meretrix several times, soak it in clear water (put 2 spoonfuls of salt) for 2 hours and spit out sand.

2. Cut the dried pepper into pieces, mince the onion, ginger and garlic, mince the coriander and chop the leek for later use.

3. Boil a pot of boiling water, then put the clams in the pot and cook for 30 seconds until the clams are slightly open, then take them out and rinse them twice.

4. Pour the right amount of oil into the pot. When the oil is hot, stir-fry the red pepper in the pot, then add 1 spoon Pixian bean paste and 1 spoon lobster sauce to stir-fry the red oil. Stir-fry the onion, ginger and garlic in the pot to make them fragrant. Stir-fry the clams in the pan.

5. Put 1 tablespoon of soy sauce, 2 tablespoons of cooking wine and 1 tablespoon of sugar into the pot and stir evenly, then cover the pot and stew for about 2 minutes until the clams are all open. Stir-fry the minced coriander and chives evenly in the pot, and then turn off the heat.

09. Spicy toothpick beef

Ingredients: beef 350g, oil, salt, soy sauce, seasoning, pepper, sugar, ginger, raw powder, Chili powder.

Practice steps:

1. Beef is frozen in the refrigerator in advance. Sliced beef, softened with clear water and soaked in blood.

2. Control the water content of beef and add shredded ginger, oil, salt, sugar, soy sauce, pepper, cooking wine and corn flour. Picking and pickling 10 minute.

3. Put on the beef with a toothpick and pour the sauce of the bacon on the toothpick beef.

4. Brush the preheated electric baking pan with thin oil and put the beef into the pot. Turn it half way so that the beef is cooked evenly. Finally, sprinkle a spoonful of Chili powder and stir fry for half a minute.

10. Spicy dry pot ribs

Ingredients: 250g of ribs, 20g of lotus root 1 00g, 40g of red 99 chafing dish, 5g of pepper, 7g of green pepper1,7g of red pepper, 7g of onion, 5g of ginger and 5g of garlic.

Practice steps:

1. Blanch the ribs and drain. Cut the lotus root into small pieces. Wash the ingredients and cut into pieces for later use.

2. Use rapeseed oil, hot oil in a hot pot, and ribs to be slightly hot, and fry until golden brown. Stir-fry all the ingredients in the pot until the bottom of the hot pot melts. Turn off the heat and continue to stir fry for about 15 minutes.

3. Add lotus root slices to prevent lotus root slices from sticking to the pot. Stir-fry every 1-2 minutes, and you can get out of the pot in about ten minutes.