Raw materials:

250g peeled rabbit, 0/50g small green pepper/kloc-,0/00g millet pepper/kloc-,0/00g green pepper/kloc-,50g Flammulina velutipes, salt, cooking wine, monosodium glutamate, raw flour, fresh soup, rattan pepper oil and salad oil.

Method:

1. Dice the peeled rabbit and add salt, cooking wine and a little raw flour to taste. In addition, Flammulina velutipes is cooked in a boiling water pot, fished out and placed at the bottom of the nest plate.

2. When the oil in the pot is heated to 30%, break up the diced rabbits and pour out the drained oil. Leave the bottom oil in the pot, add appropriate amount of green pepper, small green pepper festival and millet pepper festival and stir-fry until fragrant, then add diced rabbit and stir-fry. Boil fresh soup, add salt and monosodium glutamate to taste, take out the pot and put it in a plate filled with Flammulina velutipes.

3. Put the oil in the net pot, stir-fry the green pepper, pour in the appropriate amount of rattan pepper oil and spoon it on the rabbit meat.

Roasted tendon with asparagus

Raw materials:

400g fresh asparagus 120g pickled pepper festival 10g millet pepper 10g Jiang Mo, 3g minced garlic, appropriate amount of salt, spicy fresh dew, monosodium glutamate and salad oil.

Method:

1. Soak fresh pig's trotters in water and cut into 2 cm long segments. Wash asparagus and cut into sections for later use.

2. Put the oil in the pan, add Jiang Mo, minced garlic and pickled pepper, stir-fry until fragrant, add 1 000ml of water, add salt and monosodium glutamate to taste, pour into an autoclave for 12min, and deflate to remove tendons for later use. Asparagus can be used after saving oil.

3. Heat the oil in the pan, add the millet pepper and stir fry until fragrant, pour in the tendon and asparagus festival, add salt and spicy fresh dew and stir fry evenly, then take the pan and plate.

Description: This dish can also be made salty and delicious.

Zanthoxylum sparerib

Raw materials:

Pork ribs 400g dried red pepper 50g garlic 50g egg liquid, salt and pepper, salt, sugar, peanut butter, sesame paste, milk, garlic powder, eagle corn powder, glutinous rice powder and salad oil.

Method:

1. Chop the ribs into small squares, put them in a basin, and wash the blood with running water. In addition, garlic is crushed to make garlic water. Add salt and sugar to the pot and soak the ribs for 3 hours. After taking out and draining, sesame paste, peanut butter, southern milk, garlic powder, corn flour, glutinous rice flour and egg liquid are added and mixed to form a semi-finished product.

2. Put the salad oil in a clean pot, heat it to 70% heat, then add the ribs, fry until the color is golden and cooked, take out the oil drain, and put the dried red pepper in the pot and fry it and take out the oil drain.

3. Leave the bottom oil in the pot. Stir-fry the fried peppers and ribs in the pot for a few times, then sprinkle with salt and pepper, and then stir well.

Zanthoxylum pettitoes

Raw materials:

Pig's trotters 1.5, shredded green bamboo shoots 150g, millet pepper rings 30g, chopped Chinese chives 25g, ginger slices and pepper a little each.

Seasoning:

Salt, fresh dew, aged vinegar, monosodium glutamate, chicken essence and rattan pepper oil.

Making:

1. Wash pig's trotters, chop them up, soak them in boiling water, take them out and wash them, then put them in a pressure cooker and mix them with water, and add ginger slices and pepper. And press it on fire until it is soft and cooked, then take it out, and wash the grease attached to the surface with water for later use.

2. Sliced green bamboo shoots fly into the water and put them at the bottom of the pottery bowl.

3. Light the clean pot and add the right amount of water. After the pig's trotters are boiled, add salt, fresh dew, aged vinegar, monosodium glutamate and chicken essence, sprinkle with millet pepper rings and leek powder, and pour in a little rattan pepper oil. It can be put in a pottery bowl with shredded green bamboo shoots.

Qian Ceng braised pork

Raw materials:

750g of pork belly, 50g of dried mustard, 3g of red pepper powder, red pepper rice 1 g, chopped green onion 1 g and star anise 1 g..

Seasoning:

1 ml soy sauce, 8 ml oyster sauce, 30 g laodopted mother, and proper amount of salt.

Making:

1. Pork belly is processed into braised pork embryo by traditional method.

2. Soak the mustard dry, wring out the water, chop it up, add half of red pepper powder and a little salt and stir-fry until fragrant.

3. Cut the meat embryo into pieces with a width of about 4 cm and a thickness of about 2 cm, and cut into thin slices.

4. Add salt, soy sauce, oyster sauce, minced red pepper and Laoganma to the sliced meat and mix well.

5. Place the marinated meat slices upward along the bottom of the meat buckle bowl, put the remaining meat slices into the bowl, spread the fried dried mustard and compact.

6. Add star anise, seal with plastic wrap and steam for one and a half hours.

7. Take it out and buckle it into a plate. Sprinkle with chopped green onion and red pepper rice.

Oil splash kidney flower

Raw materials:

300 grams of kidney flower, 20 grams of fresh green pepper, 50 grams of pickled ginger, 20 grams of ginger, 40 grams of garlic cloves, 20 grams of onion segments, 0/00 grams of green and red pepper festival/kloc-,50 grams of homemade fresh Chili sauce, 5 grams of monosodium glutamate, 5 grams of white sugar, 5 ml of spicy fresh dew, starch, cooking wine, cooked white sesame seeds and salad oil.

Method:

1. Wash the kidney flower, cut it with a knife, add cooking wine and starch to the pot to taste, then blanch it in a boiling water pot until it is broken, and then take it out. Soak ginger and slice ginger for later use.

2. Heat the oil in a clean pot, add homemade fresh Chili sauce, soaked ginger, ginger slices and garlic cloves, stir-fry until fragrant, then add cooked kidney flower, fresh green pepper, green and red millet pepper section and onion section, add monosodium glutamate, sugar and spicy fresh dew, stir-fry and finally sprinkle with cooked white sesame seeds to serve as a dish.

Features: the taste is fresh and smooth, and the fresh pepper is rich.

Production key: when treating kidney, it is not advisable to put too much starch. Pay attention to the temperature during retting and master the time accurately.

Braised catfish with pickled pepper and radish.

This dish is based on the traditional sour radish old duck soup.

Raw materials:

10 catfish (about 500g), Coprinus comatus 100g, pickled Erjing pepper 50g, pickled radish slices 100g, pickled wild pepper 50g, pickled ginger 50g, fresh ginger slices 50g, garlic slices 50g, fresh green pepper 30g, chopped green onion 5g, catfish sauce 50g, sugar 5g, white vinegar.

Making:

1. Slaughter and wash catfish larvae and slice Coprinus comatus for later use.

2. Clean the pan, add chicken oil and lard, heat it, add ginger slices, garlic slices, pickled peppers, pickled radish slices, pickled peppers and soaked ginger, stir-fry until fragrant, and then add appropriate amount of broth and purified water 1000ml.

3. Add fresh green pepper, catfish sauce, white sugar, chicken essence and monosodium glutamate to taste, add catfish and cook for 10 minute, then add Coprinus comatus slices, cook until the raw materials are cooked, pour in white vinegar, and sprinkle with chopped green onion after serving.

Description: Catfish sauce is fried with pickled ginger, pickled pepper powder, pepper and pickled radish. When cooking fish, add catfish sauce, which is more delicious and fragrant.