Hot and sour lotus root slice food: lotus root 1 section; Dried peppers; Sugar 1 frying spoon15g; Vinegar; A few drops of sesame oil. Practice: 1, first cut the lotus root into pieces, the thinner the better. The duck gizzard cut into small pieces must be soaked in water, and two drops of vinegar should be dropped in the water to prevent oxidation and blackening. Cut the dried Chili into pieces, pour in 2 spoonfuls of boiling water, stir fry, steam until soft, and the sweetness will easily leak out. If you are afraid of spicy food, you can put less pepper. 2. Boil a pot of hot water, and blanch the chopped duck gizzard in the boiling water pot 1-2 minutes, not too long, because the crispy taste of lotus root should be preserved. If it is cut too thick, it will take a long time to blanch.

Cold dish mixed with garlic and eggplant dish: 500g long eggplant, appropriate amount of oil, salt, sugar, soy sauce and garlic. Practice: 1, long eggplant washed and pedicled, garlic paste. 2. Wash pigeons with long eggplant and steam for 15 minutes. 3./kloc-take it off in 0/5 minutes, put it on a plate and cut it into small strips with a knife. 4. Take a small plate and adjust the sauce. Put salt, sugar, soy sauce, soy sauce and a little bone soup or water in the bowl. 5. Pour the juice on the long eggplant. 6. Sprinkle with minced garlic and small garlic sprouts.

Spicy trotters food: trotters (1500g), dried red pepper (30g), edible oil (30g), salt (1 teaspoon), pepper (2 teaspoons), Pixian bean paste (30g), ginger slices (30g), cinnamon (5 small pieces), and so on. Practice: 1, scrape the pig's feet clean with a knife, put them flat on the chopping board, and cut them from the toes with a fruit knife. Stand the pig's feet upright and cut them in two along the bone seam with a knife. Buy this kind of beef tendon trotters. 2. Cut the pig's foot from the bone seam with a knife and cut it into a large section. Put the chopped pig's trotters into a boiling pot, pour in cold water that has not touched the pig's trotters, and pick them up after braising. Pick up the cooked pig's trotters, wash away the foam and pour them into the stone pot. Cut the dried red peppers into strips and prepare a handful of peppers. 3. Put the oil in the wok, dig in two spoonfuls of Pixian bean paste, and fry it into Chili oil with slow fire. Add pepper, pepper, cinnamon and star anise, and stir-fry ginger with slow fire for fragrance. Pour in cold water, bring to a boil, and pour the steamed Sichuan flavor juice into the stone pot.