Method of making spicy cowhide bean jelly: 1. First, wash the skins of cattle and sheep, cut them into small pieces with a thickness of 2 cm, boil them in hot water for 5 minutes, pick them up, wash them, and put them in a pressure cooker for 20 minutes (20 minutes after steaming). Stir it into a paste with a blender. 2. Heat the oil in the pot to 50% heat, stir-fry the onion and ginger, add fennel, galangal and Laoganma spicy beef sauce, then put the money into the minced beef skin, add salt and chicken essence, pour it into a square plate after boiling, pick out fennel and galangal, refrigerate, then put it in the refrigerator for 30 minutes, and put it into the pot with a flower knife.

Raw materials for farmer's steamed three delicacies: well-made Sanlintang skin and shrimp 150g, clean black herring pieces and oil cabbage 100g, 4 shrimp balls, Pleurotus ostreatus 1 piece, 5 homemade egg dumplings and 50g bacon. Seasoning: Material A (3 g of salt, 5 g of chicken essence and monosodium glutamate, spicy fresh dew 10 g, 250 g of soul chicken soup and 50 g of pork plate oil), Material B (5 g of Dongru and ginger slices, 2 g of rice wine 10 g of pepper and salt) and 500 g of edible oil. Production: 1, the pigskin is cut into 9 pieces with uniform size; Cut the bacon into 6 pieces. 2. Marinate the big herring pieces with material B for 5 minutes, put them into 60% hot cooking oil, soak them and fry them with slow fire until the color is attractive, and then take out the oil to control and replenish water. 3. Cut the lettuce into shreds the size of wooden chopsticks, put them into a container to spread the bottom, then put the remaining raw materials into the container respectively, pour the evenly stirred material A, put them into an electric steamer to steam for 15 minutes, take them out and sprinkle with chopped green onion.

Soak turnip hoof 1, wash pig's front hoof, burn it with a musket until the surface is close to coke foam, scrape it in water, then chop it into pieces and blanch it in cold water. 2. Boil 150g cooked cooking oil in a pot, add 150g red lantern wild pepper and 100g yellow pepper, put 2kg radish in the old jar into the pot to make it sour and fragrant, add 3kg pig's feet and 80g ginger slices, stir-fry thoroughly with slow fire, add bone soup until it is 8cm below the pig's feet, and supplement a small amount of chicken. Boil the casserole, pour in a portion of pickled radish trotters, and serve.