Ingredients: 650g pig's trotters, 30g Meiren pepper rings, millet pepper rings 10g, ginger slices and onion segments.

Seasoning: 30g of chopped pepper sauce, oyster sauce, spicy fresh dew, chicken powder, monosodium glutamate, sesame oil and salad oil.

Exercise:

1. Wash pig's trotters, remove the big bones, put them in a boiling water pot, cook them thoroughly, take them out and rinse them, and then put them in a pressure cooker for later use.

2. Heat the salad oil in the pot, add the ginger slices and onion segments, stir-fry until fragrant, stir-fry the chopped Chili sauce evenly, mix it with water and boil it, then pour it into the pressure cooker. Steam in the pressure cooker is heated and pressed for 5 minutes, and the pig's foot skin is taken out after natural cooling, and cut into pieces for later use.

3. Heat salad oil in the pot, stir-fry the beauty pepper ring and millet pepper ring first, then stir-fry the pig's feet skin, add oyster sauce, spicy fresh dew, chicken powder and monosodium glutamate to taste, and pour sesame oil when taking out the pot.

Boiled tender beef

Ingredients: 400g beef tenderloin, 50g bamboo shoots, 50g lotus root slices and 50g fungus.

Seasoning: 2 grams of edible powder, 4 grams of salt, 5 grams of monosodium glutamate, 20 grams of chicken essence, 20 grams of dried green pepper, 2 kilograms of pepper 100 grams, and star anise powder 1 gram.

Production steps

1, bamboo shoots, lotus root slices and fungus fly together. Add base oil to wok, stir-fry pepper and pepper, stir-fry bamboo shoots, lotus root slices and auricularia auricula, add seasoning, and put them in the bottom of wok.

2. Put the tenderloin into a salt basin, add about 50g of water and beat it in the same direction with your hands until all the water is consumed. Add powder, salt, monosodium glutamate and chicken essence and stir well. Finally, add the raw flour, seal the salad oil, and put it in the refrigerator for pulping. When picking vegetables, take out the beef tenderloin, marinate it with special watercress 10 minutes or so, then pour it into water at 80-90 degrees (don't boil it) until it is 80% cooked, so that the fragrance of watercress completely adheres to the beef, and put it on the underlying vegetarian material after taking it out.

3. Take about 300g of special soup (see remarks) and boil it. Add star anise powder, salt, monosodium glutamate, etc. Then pour it directly into the basin. Then sprinkle pepper and pepper on the noodle soup and pour 50 grams of sesame oil (see remarks).

4. Take about 500 grams of special paste spicy oil (see remarks), heat it to 70% oil temperature, pour it into a stainless steel soup pot, and serve it with the oil in the pot. The waiter will pour the oil into the soup on the spot, and the oil will be stirred into the soup, making a "before" sound. The atmosphere is warm.

Production key

1, beef is tenderloin, which is tender in itself. Try to put as little food powder as possible when curing. How much water is added to beef depends on the texture. Beef is old, so you can add more water instead of putting it. The fiber of the injected meat itself is relatively loose and does not need to be added.

2. Don't add too much soup, or it won't boil when you pour oil.