Accessories: some pickles, celery, pepper, monosodium glutamate, chicken essence, salt and pepper.

The practice of pickled chicken feet:

1. Select a big chicken claw, wash it, chop it from the middle (the whole chicken claw can be used), put it in a boiling water pot, cook it for 10- 15 minutes, then take it out and let it cool.

2, garlic chopped, chopped mountain pepper, spare.

3. Put boiling water in a wide-mouth container, pour chopped garlic and mountain pepper, and cool.

4, take the old altar pickle water (similar to the boiling water), pour it into a boiling water container, and fully mix it with cold boiled water.

5. Add pepper and a small amount of pepper, whole mountain and sea pepper, mountain and sea pepper water, monosodium glutamate and chicken essence to pickle water.

6. Pour the cooked chicken feet into the cooled kimchi water and soak for 30 minutes (generally, it can be placed for a longer time and tastes better).

Tip: Garlic and mountain pepper can be poured into boiling water before the water cools to squeeze out their fragrance. The practice of stewed pig's ears with pepper introduces this dish and its functions in detail: home cooking recipe, beauty recipe and osteoporosis recipe.

Taste: spicy technology: stewed pig's ears with Chili. Material: main ingredient: 400g of pig ear.

Accessories: 40g of Zanthoxylum bungeanum (green and sharp) and 20g of Zanthoxylum bungeanum (red, sharp and dry).

Seasoning: 3g of pepper, 5g of ginger, 5g of scallion, 4g of salt, 20g of lard (refined), 0g of cooking wine10g, 2g of monosodium glutamate and 5g of sesame oil. The characteristics of stewed pig ears with Chili are: alternating green and red, crisp and spicy. Teach you how to cook stewed pig's ears with Chili. How to cook stewed pig's ears with Chili? 1. Wash pig ears, marinate with salt, cooking wine, ginger, onion and pepper for 2 hours, cook in a pot, cool and cut into thin slices.

2. Wash the peppers and cut them into small pieces;

3. Put the pot on fire, add lard to heat it, add dried Chili and onion ginger to saute until fragrant, add pepper to fry until raw, add cut ear pieces to fry until fragrant, add salt and monosodium glutamate, and drop sesame oil into the pot. Serve. Production skills of stewed pig ears with Chili: pig ears should not be cooked too thoroughly; Cut the pig's ears evenly. The practice of mixing pig ears introduces the cuisine and its functions in detail: Sichuan cuisine beauty recipe and children malnutrition recipe

Taste: spicy technology: mixed with pig's ears. Material: main ingredient: pig ear 500g.

Seasoning: 50g of green onion, 40g of soy sauce, 50g of chili oil, 2g of monosodium glutamate10g, 2g of pepper powder and 25g of sesame oil mixed with pig ears. Features: Crispy texture, spicy and delicious. Teach you how to mix pig ears and how to make them delicious. 1. Clip the residual hair of pig ears and scrape it clean;

2. Soak in boiling water first, then scrape and cook in soup;

3. Take it out and rinse it with cold water;

4. Chop the onion;

5. Mix onion, soy sauce, Chili oil, monosodium glutamate, pepper powder and sesame oil into juice;

6. Cut the pig's ears into large pieces and mix them evenly with the juice. The method of spicy pig's ear introduces the cuisine and its function in detail: refreshing cold dishes

Materials for making spicy pig ears: ingredients: cooked pig ears 400g, onion 100g.

Accessories: cooked sesame powder 15g, broth 200g.

Seasoning: 2 grams of monosodium glutamate, 20 grams of sugar, 0/5 grams of red oil/kloc-,30 grams of soy sauce and 2 grams of pepper powder. Characteristics of spicy pig ears: red sauce, spicy and salty, crisp and tough, refreshing and not greasy. Teach you how to make spicy pig ears, how to make spicy pig ears delicious 1) Wash shallots, cut them into 5 cm long filaments and put them at the bottom of the plate. (2) Cut the cooked pig ears into 6 cm long filaments and put them on the onion. Mix soy sauce, monosodium glutamate, sugar, pepper powder, red oil, broth and cooked sesame powder, and pour them on the ears of shredded pork.