Raw materials:

Beef offal (heart, intestines, tripe, etc.). ) * * * 150g, tofu 500g, potato flour 1 bag, green and red pepper ring 20g, green and red pepper 5g, lotus root slices, sour radish slices, pepper, ginger and onion knots.

Seasoning:

Salt, chicken powder, white vinegar, beef bone soup, butter, salad oil.

Method:

1. Blanch the beef offal in a boiling pot, then put it in a boiling pot and cook it with ginger and onion knots, then take it out and slice it for later use.

2. Heat the butter in the pot, add the sour radish slices and wild peppers and stir-fry until fragrant, then pour in the beef bone soup and cook for 10 minute, and remove the residue for later use.

3. Put the tofu in the boiling water pot, add salt and cook until the tofu is slightly hot, then take it out of the pot and put it in a container. In addition, put potato flour and lotus root slices in a water pot and cook them, then take them out and put them in a container for later use.

4. Spoon the previously prepared sour radish soup into a clean pot, put it in the beef offal for a while (add salt, chicken powder and white vinegar during the period), then take it out of the pot and put it in a tofu container.

5. Pour salad oil into a clean pot, heat it, add green and red pepper rings and stir fry, and spoon it on the beef offal.

Niuchacha

Raw materials:

Cattle hoof 150g, bullfrog 100g, ginger slice 150g, millet spicy ring 50g, wattle pepper ring 100g, diced lotus root 100g, ginger slice, pickled pepper and pickled ginger.

Seasoning:

Salt, pepper, cornmeal, chicken essence, monosodium glutamate, fermented grains, cooking wine and vegetable oil are all acceptable.

Method:

1. Cook the trotters in a water pot with ginger, onion, cooking wine, salt and pepper, then take them out and cut them into small pieces.

2. Cut the bullfrog into pieces and put it in a pot. Add salt, pepper, cooking wine, and cornflour to taste evenly.

3. Spoon the vegetable oil into the pot and heat it. First, stir-fry ginger slices, pickled peppers, dried green peppers and white peppers. After scooping in the original soup for boiling the trotters, add the trotters and the bullfrog and cook for a while (add chicken essence, monosodium glutamate and fermented grains), then add the diced lotus root, ginger slices, green pepper rings and millet spicy rings and cook until the bullfrog is cooked.

Mama mupen sparerib

Making:

1, put a proper amount of oil in the pot, add hot sauce and stir fry, add fresh soup, put it in ribs, simmer on low heat until it tastes good, and take it out to dry for later use.

2. Heat oil in the pan, add hot sauce, dried Chili festival, pepper, ginger slices and garlic slices and stir fry, then add dried fragrant slices, pepper slices and ribs and stir fry. Pour sesame oil on it, sprinkle with cooked sesame seeds, put it in a wooden basin and serve.

Farmer Guo Qiang fish

Making:

1. Slaughter and clean the fish, chop it into large pieces, add salt, monosodium glutamate, ginger and onion water and cooking wine, mix well and marinate for 10 minute, then hang a thin paste, fry it in a 60% hot oil pan until the surface is hard and crisp, and then pour it out and drain it for later use.

2. Leave the bottom oil in the pan, stir-fry the chopped lobster sauce, sea pepper, ginger slices and garlic slices, cook a lot of cooking wine and put it into the fish pieces, stir-fry until the materials are wrapped on the surface of the fish pieces, sprinkle chopped green onion on the pan, and finally scoop in the fragrant dried Chili festival and pepper.

Crispy Xiaohe fish

Making:

1. Slaughter and clean the wild river fish, put them in a basin, add salt, pepper, ginger slices, scallion and cooking wine for 20 minutes, pat them dry and fry them.

2. Put the vegetable oil in the pot, heat it to 70%, then fry it until it is crispy outside and tender inside, take it out, drain it, and plate it.

3. Take another small bowl, add pepper noodles, soy sauce, monosodium glutamate, vinegar, red pepper, chopped green onion, celery flower, coriander flower and minced garlic, mix well and pour on the fish in the plate. Serve.

Cowpea fried eel

Making:

1. Slaughter the eel, clean it, cut it into sections, put it in an 80% hot oil pan, fry it until the skin is crispy and tender, take it out and drain it.

2. Leave the oil at the bottom in the pot. First, add Jiang Mo, onion, minced garlic, bean paste and Chili sauce, and then put chopped pickled peppers, pickled peppers, peppers and dried peppers into the pot. Stir-fry the eel for a while, add monosodium glutamate, chicken essence, sugar, Chili powder and pepper, and sprinkle pepper when taking out.

Qin Xiang beef

Making:

1, put the beef pieces into the water pot, add a proper amount of spices to cook, take them out, cool them and cut them into pieces.

2. Heat the vegetable oil in a clean pot, first soak a little chopped millet pepper, ginger rice and garlic rice, stir-fry until the original beef soup is boiled, add beef slices and cook for a while, then add salt, monosodium glutamate and chicken essence, take the pot and pour it into a soup bowl filled with celery knots and kelp (cooked in advance), and sprinkle with pepper, pepper noodles, chopped green onion and coriander.

Po Ma Zi Lao bacon

Making:

1, Sichuan bacon cooked, cooled and sliced; In addition, cut bracken into thick slices, fry in oil pan until both sides are slightly Huang Shi, and take out the pan for later use.

2. Leave the bottom oil in the pot, fry the bacon slices first, then put the bracken slices, add a little salt and monosodium glutamate when stirring, and then fry the garlic seedlings to serve.

Fried duck intestines with ginger

Making:

1. Clean the fresh duck intestines, cut them into sections, put them in a boiling pot with cooking wine, quickly blanch them, and then take them out and drain them for later use.

2. Heat the vegetable oil in a clean pot, add ginger slices, green two-tile Chili Festival and dried Chili Festival, stir-fry until fragrant, add salt, chicken essence, monosodium glutamate, soy sauce and soy sauce, then stir-fry the duck intestines for a while, and pour pepper oil on the pot before serving.

Snacks beef

Making:

1. Cut the beef leg into small pieces, add oyster sauce, soy sauce and dried raw flour and mix well.

2. Burn vegetable oil in the pot, stir-fry the small green pepper festival, the beauty pepper festival, the celery festival and the millet pepper festival, and then add the beef slices and stir-fry. In the meantime, monosodium glutamate, soy sauce and Chili sauce are added. When the meat is cooked, sprinkle some parsley and serve.

Fresh pepper rabbit

Making:

1. Slaughter fresh rabbits, cut them into dinner pots, add salt, pepper, cooking wine, chicken essence and dry flour, mix well and marinate for a few minutes.

2. Add oil to the pot, heat it to 50%, then lubricate the rabbit diced oil, then pour it out and drain it.

3. Leave the bottom oil in the pot, stir fry a little bean paste, ginger rice, garlic rice, fresh green pepper and spice powder, add a little fresh soup, add ginger slices and millet pepper, cook for a while, then put the oiled diced rabbit into the pot, add a little chicken essence, monosodium glutamate, soy sauce and sun-dried vinegar, sprinkle with green pepper rings, and sprinkle with a proper amount of red oil before taking out of the pot.