Everyone knows that Shandong people are hospitable and particularly good at drinking. There is a saying that goes like this: "What flows in the veins of Shandong big men is not blood, but wine. He can weigh two kilograms without feeling dizzy, and he can hold on to a wall without feeling dizzy." Drink half a pound." These all describe Shandong people as being particularly drinkable. As a native of Shandong, this is indeed the case. In Shandong, every small county has its own liquor brand. Please note that I am not talking about municipal cities here, but the small counties affiliated to each city have their own liquor brands. For example, Jingyanggang in Yanggu, Weihewang in Linqing, Baotu Spring in Jinan, Kongfujia in Qufu, Jingzhi, Lanlingwang...etc., these are some of the more famous wineries in Shandong. , in addition, there are countless small wineries.

If you want to have a great time drinking, it is natural to pair it with some delicious dishes. Above we talked about Shandong people’s drinking capacity and wineries. Now let’s talk about the six most popular dishes that Shandong people like to eat when drinking. I have sorted out their recipes so that everyone can see if they are your favorite. Appetizers.

The first course: boiled peanuts

Ingredients required: 400 grams of peanuts, half a carrot, one celery tree, salt, MSG, appropriate amount of sesame oil, two star anise, A small handful of Sichuan peppercorns, a small handful of Sichuan peppercorns, and a small handful of cooked sesame seeds

Operation steps: 1. Put the peanuts in a basin and wash them twice with water; wash the carrots, peel them, and change them. Cut the celery into dices the size of peanuts with a knife; wash the celery and cut it into dices as well and set aside.

2. Add water to the pot, put peanuts in cold water, add an appropriate amount of salt, two star anise, Sichuan peppercorns, and a small handful each of peppercorns, cover the pot, bring to a boil over high heat, then turn to medium-low heat and cook 20 minutes.

3. After the time is up, open the lid of the pot, put the chopped carrots and celery into the pot, then add two spoons of MSG to add freshness, bring the soup to a boil again over high heat and then turn off the heat. Do not take them out immediately. Let the peanuts soak in the soup for 30 minutes to fully absorb the aroma of the soup and aniseed.

4. Before serving, remove the anise, pepper and other aniseed ingredients, then add a little sesame oil, mix well, sprinkle with a small handful of white sesame seeds and serve.

The second course: cold beef

Ingredients required: a small piece of beef shank, a piece of ginger, two coriander stalks, a head of garlic, an appropriate amount of cooking wine, an appropriate amount of light soy sauce, and a little sugar , appropriate amount of rice vinegar, appropriate amount of chili powder, a small piece of cinnamon, two star anise, two bay leaves

Operation steps: 1. Add water to the pot, put the whole piece of beef in cold water, add a spoonful of cooking wine, Remove the fishy smell from a piece of ginger, boil it over high heat and use a spoon to skim off the impurities and blood foam, then add a piece of cinnamon bark, two star anise, and two bay leaves to remove the fishy smell and increase the fragrance.

2. Cover the pot, turn to medium-low heat and simmer for 60 minutes. When the time is up, turn off the heat and simmer for another hour to allow the beef to fully absorb the aroma of the aniseed.

3. Take the cooked beef out of the pot, let it cool completely, and cut into thin slices against the grain of the meat. If it is difficult to cut, you can put it in the refrigerator for a few hours to make it easier to cut. many.

4. Put minced garlic and chili powder in a bowl, pour a spoonful of hot oil to stimulate the aroma, then add light soy sauce, rice vinegar, white sugar, a little cold boiled water and stir evenly with chopsticks to make a cold sauce.

5. Pour the prepared cold sauce and beef together, add a handful of coriander segments, stir evenly with chopsticks and serve on a plate.

The third course: small fried fish

Ingredients required: small white fish, lemon, flour, salt, cooking wine, ginger, salt and pepper

Operation steps: 1. Clean the small fish and put it into a basin, add a little salt and cooking wine, mix well, put it aside and marinate for ten minutes to remove the fishy smell.

2. Rinse the small fish again, drain the water, squeeze in a little lemon juice to remove the fishy smell, add a small handful of flour, mix well, and evenly coat the surface of the fish with a thin layer of flour.

3. Add an appropriate amount of cooking oil into the pot, heat the oil until it is 50% hot, slowly put the small fish into the pot one by one, dip and fry over low heat, fry until it is set, remove and control the oil, and the oil temperature rises When it is 70% hot, put the fish into the pot and fry again until golden and crispy, then remove and control the oil.

4. Sprinkle a little salt and pepper, stir evenly and serve.

Course 4: Spicy fried clams

Ingredients required: clams, green and red peppers, garlic, ginger, coriander, dried chilies, red bean paste, light soy sauce , oyster sauce

Operation steps: 1. Blanch the clams in a pot under cold water. Boil the clams until they are all open and then remove and control the water.

2. Add a little cooking oil to the pot, heat it up, add dried chili peppers, garlic slices, and ginger slices and stir-fry over low heat until fragrant. Add half a spoonful of red bean paste and stir-fry until the red oil comes out. Blanch it well. Pour the watery clams into the pot, stir-fry a few times, add a little light soy sauce along the edge of the pot, and stir-fry evenly.

3. Add a little sugar and oyster sauce to enhance the freshness, add sliced ??green and red peppers, a handful of coriander segments, stir-fry evenly and serve on a plate.

Course 5: Pork head meat mixed with cucumber

Required ingredients: a piece of pig head meat, a cucumber, a head of garlic, a little chili oil, an appropriate amount of light soy sauce, a little rice vinegar, an appropriate amount of salt , a head of coriander

Operation steps: 1. Wash the cucumber, pat it with a knife, cut it into small pieces and put it in a basin. Cut the pig head meat into thin slices and put it in the basin.

2. Peel the garlic quickly with a knife, put it into a garlic mortar and mash it into minced garlic, take it out with a spoon and put it into a basin. Add salt, light soy sauce, rice vinegar, chili oil, and a handful of coriander segments. , use chopsticks to stir evenly and serve.

Course Six: Spicy Lobster Tail

Ingredients required: lobster tail, ginger, garlic, shallots, Sichuan peppercorns, dried chilies, red bean paste, light soy sauce, cooking wine, White sugar

Steps: 1. Dissolve frozen lobster tails with water, pour into a colander and drain.

2. Prepare the ingredients, wash and cut the shallots into sections, peel and dice the garlic, peel and slice the ginger.

3. Add a spoonful of cooking oil to the pot. After the oil is hot, add half a spoonful of white sugar and stir-fry until the sugar turns red. Add onions, ginger, garlic, dried chili peppers, and Sichuan peppercorns. Stir-fry the red bean paste until fragrant, then pour in the lobster tails, add a little cooking wine to remove the fishy smell, add an appropriate amount of light soy sauce to add freshness, and stir-fry evenly over high heat.

4. Add two spoons of water, simmer for 3 minutes to add flavor, turn to high heat to drain the soup, sprinkle a handful of chives and white sesame seeds before serving, stir-fry evenly and serve. plate.