Raw materials: 600g bullfrog, green bamboo shoots100g, Coprinus comatus100g.

Seasoning: old oil 100g, gluttonous sauce 30-50g, minced onion and garlic 10g, fresh soup 500g, fresh pepper 5g and pepper segment 5g.

Marinade: 3 grams of tender meat powder, 2 grams of salt, 1 egg white and 30 grams of starch.

Production: 1, the bullfrog is slaughtered, peeled, cut into small pieces, and then pickled and sized. Green bamboo shoots and Coprinus comatus are fried in water at the bottom. 2, salad oil under the pot, 40% hot, bullfrog oil for standby. 3, 50 grams of old oil under the pot, when 60% is hot, add onion, minced garlic and gluttonous sauce to stir fry, add fresh soup, put it in the bullfrog to boil, add appropriate amount of salt and monosodium glutamate, hook the second stream and put it in the basin. 4. Add 50 grams of old oil to another pot, add flowers and peppers, and pour the oil into the bullfrog basin after it runs.

Taste: spicy and slightly sour.

Piaoxiang pepper giblet

Cost: 19.5 yuan

Materials: belly100g, tongue100g, heart100g, intestine100g.

Accessories: 20g green and red pepper rings, Flammulina velutipes 100g, 65,438 green bamboo shoots.

Seasoning: 5g of salt, 5g of monosodium glutamate, 5g of chicken essence, 5g of sesame oil, 20g of pepper oil 10g, 20g of old oil, 50g of salad oil, 50g of pickled pepper powder, 80g of Pixian bean paste, sliced ginger and onion 10g, millet spicy 10g, etc.

Production: 1, put the main ingredients in a boiling water pot for about 20 minutes, and then take them out for a bath; Rooted Flammulina velutipes, shredded green bamboo shoots, boiled in boiling water for 1 min, then taken out and put into tableware; Cut onions and radishes, and cut celery for later use.

2. Add salad oil into the pot, add pickled pepper powder, Pixian bean paste, ginger slices, onion slices, millet spicy, garlic powder and coriander root when heating to 40%, stir-fry over medium heat, then pour in broth and simmer for 10 minute, then add onion, radish and celery segments and simmer over low heat.

3. When cooking, pour red soup1000g, the main ingredient of the pressure cooker, into the pot to boil, put the changed knife into the main ingredient and cook for 30 seconds, add salt, monosodium glutamate and chicken essence to taste, pour sesame oil and pepper oil on the shredded green bamboo shoots and Flammulina velutipes.

4. Add the old oil to the clean pot, heat it to 80% heat, stir-fry the green and red pepper rings slightly, and pour them on the main ingredients.

Yang Jianhua's comments: This dish uses the raw materials of husband and wife's lung slices, and applies the raw materials of cold dishes to hot dishes, which is a popular innovative method of side dishes.

Delicious peach kernel fish rice

Cost: 19 yuan

Ingredients: 200 grams of white fish rice (bagged products can also be made by yourself).

Accessories: 50 g of walnut kernel, 0/0 g of carrot/kloc-,0/0 g of green beans/kloc-,0/0 g of salad oil/kloc-,30 g of stock, and a little of water bean powder.

Seasoning: 5g of salt, 5g of monosodium glutamate, 8g of chicken powder and 3g of sugar.

Production: 1, put the bagged white fish rice in boiling water, take it out for later use, cut carrots into cubes, and put it in boiling water with walnuts and mung beans for later use. 2. Add salad oil to the pot and heat it to 40%. Add white fish rice, walnuts, carrots, green beans, stir-fry with low fire, then pour in broth, add salt, monosodium glutamate, chicken powder and white sugar to taste evenly, add water bean powder, and put into tableware.

Faye Wong's comments: This dish is refreshing, simple to make and popular.

Bean soaked sausage

Cost 16 yuan

Ingredients:150g edamame, 200g bacon, 500g eggs, 50g dried bamboo shoots, 50g fresh mushrooms and 30g salad oil.

Seasoning: 5g salt, 3g monosodium glutamate.

Output: 1. Fry the eggs with low fire into 10 egg skins, each with a diameter of about 15 cm. 2. Add 250 grams of water to the edamame and beat it with a beater until it is thick, that is, bean foam. Put the beans in the pot, add some boiling water and cook for 5 minutes until cooked. Add salt and bring to the pot. 3. Cut the dried bamboo shoots into dices. Wash the bacon and steam it in a steamer 10 minute. Take out the diced meat, put it in an oil pan with diced mushrooms, stir-fry for about 2 minutes on medium heat, add seasoning such as salt and monosodium glutamate, and stir well. 4. Use the egg skin to make the fried bacon and other materials into pomegranate bags, and put them in a steamer for about 5 minutes to eat.

Features: eat one dish and two dishes, or you can eat them with bacon wrapped in beans.

Production key: 1, the bean bubble should be thick and cooked in the pot. When cooking, add boiling water according to the thickness of bean bubbles to prevent the pot from being burnt. The concentration is thicker than soybean milk. 2. The bacon needs to be steamed so that the taste of the dish will not be hard.

Luo Wei's experience: Tofu brain and soybean paste are very common, but they are relatively fresh together, and the combination of meat and vegetables is reasonable, or they can be served separately.

Wuwei hairtail

Highlight: Hairtail is made into five flavors: sour, sweet, bitter, spicy and salty, and the dishes are as the name suggests.

Ingredients: 250g hairtail, 5g garlic, 5g dried pepper.

Seasoning: 8g of salt, 5g of monosodium glutamate, 5g of onion Jiang Shui15g, 30g of raw flour, 20g of red vinegar, 30g of sugar and 50g of stock.

Output: 1. Wash hairtail, trim the thorns on both sides, cut flowers on both sides, add 3 grams of salt, monosodium glutamate and onion Jiang Shui for pickling, pat the raw flour into a 60% hot oil pan and fry until golden brown. 2. Cut the bitter gourd into strips, marinate it with light salt water to squeeze out the water, pat the raw flour into a 40% hot oil pan and fry it into golden brown for later use. 3, leave the bottom oil in the pot, add dried Chili and garlic to stir fry, hairtail, add broth, add 5 grams of sugar and salt, collect juice on high fire, and cook red vinegar out of the pot.

Fried goose web with pepper

Highlights: Boneless goose web+oyster sauce+diced mushrooms, minced meat and other ingredients look like Cantonese food, but the taste is spicy.

Ingredients: 300g boneless goose web, 50g minced meat, 50g diced bamboo shoots, 50g mushrooms and 80g pepper.

Seasoning: 5 grams of monosodium glutamate, 5 grams of oyster sauce, 5 grams of kim possible Chili sauce, 3 grams of chef Bao Si Rouwang, 50 grams of homemade millet pepper water, and 0/0 gram of pepper oil/kloc.

Output: 1. Blanch the boneless goose web in water, marinate it in red salt water for 30 minutes until soft, then simmer it for 20 minutes, then take it out and let it cool. 2. Leave 20g of base oil in the pot, add minced meat, diced bamboo shoots and diced mushrooms, stir-fry until fragrant, add pickled goose web and stir-fry evenly, add diced pepper, add all seasonings, collect juice over high fire, and add 10g pepper oil to take out the pot.

Flavor: Spicy, with the smell of brine and pepper.