Boil the eggs in advance and shell them for later use. Put aniseed into sandbags, put it in a pot, add half a bowl of soy sauce, one spoonful of soy sauce, an old crystal sugar, ginger slices and garlic, and cook in cold water for 5 minutes to get the flavor of spices. Put the ingredients with a lot of water into the pot, simmer for 15 minutes, take out the beef liver and pork tenderloin, cook the other ingredients again for 15 minutes, cool and slice, and pour a little marinade on the plate.
Second, seafood shabu-shabu food: large yellow croaker, sea lobster, squid larvae, cuttlefish, ginger slices, garlic. Free choice of seafood ingredients, there are large yellow croaker, lobster, small cuttlefish and so on. , clean up and set aside.
Wash onion, wax gourd, pepper, dried pepper, ginger and garlic, and cut into small pieces for later use. Heat-resistant dry-fired stone pot, add spices and stir-fry to give a fragrance. And put the fish in the bottom pot and put the very well-cooked seafood in it at one time. Do not drain the water, cover and simmer for 5 minutes. Add appropriate amount of garlic hot sauce and stew together (soy sauce, oil consumption, bean paste, bone soup, mung bean starch mixed juice), stew for 10min, and sprinkle with shallots.
Third, pineapple meat food: tenderloin, jackfruit, green and red pepper. Peel the green jackfruit, wash it, cut into pieces, and soak it in salt water for later use. Wash tenderloin and cut into pieces, add a spoonful of salt, rice wine, white pepper, water starch and egg white, mix well and marinate for 20 minutes. Add an egg yolk and appropriate corn flour and stir until each piece of meat is covered with corn starch slurry.
Heat oil in a pan, add tenderloin and fry until golden and cooked, then fry until both sides are golden and crisp, and take out. Stir-fry the remaining oil in the pan, add the green pepper, add the sauce (one spoonful of sugar, two spoonfuls of tomato sauce, one spoonful of soy sauce, one spoonful of vinegar, one spoonful of water starch and appropriate amount of water) and cook until it becomes thick. Add tenderloin and jackfruit and stir well.
Sauced beef: fresh leg of lamb, carrots, pumpkins, shallots and orange peel. Dice beef, wash it, add water to remove blood, put cold water in the pot, add cooking wine, ginger slices and onions, remove it with clear water and rinse it off.
Cool the oil in a hot pan, add onion, ginger, garlic and pepper and stir-fry until fragrant. Add beef and stir well. Add a small amount of fermented wine to deodorize and refresh, add sauce and stir well. (Sauce-flavor sauce, 1 tablespoon bean paste, a small amount of oil consumption, white sugar, soy sauce, soy sauce and a small amount of cold water and mix well). Add water chestnut and orange peel, stir well, boil in water, transfer to pressure cooker and simmer again. Press the pressure cooker 10- 15 minutes.