Ten kilograms of white radish (sliced), carrot 1 kg (sliced), 500 grams of white vinegar, 200 grams of sugar and 0/500 grams of salt.

Mixing all the above materials, pickling for four hours, draining,

220g of Zanthoxylum bungeanum, 200g of Zanthoxylum bungeanum water, 600g of white vinegar and 450g of white sugar,

All the above materials are mixed with pickled radish and pickled for four hours.

Universal seasoning powder

330 grams of chicken powder, 5 grams of AAA spice, 350 grams of delicious treasure, 300 grams of salt, 50 grams of king mushroom powder and 40 grams of white pepper.

All the above materials are mixed together and stirred evenly,

verjuice

Two bottles of white vinegar, one bottle of apple vinegar, half a green apple (shredded) and 50g cucumber (shredded).

Mix all the above materials together.

Xiaojiangyu

Ginger oil;

20kg of salad oil, 2,000g of ginger slices, 250g of ginger slices 1 0,000g of onion segments, 300g of onion segments, 500g of pickled ginger slices, 2,000g of pickled pepper powder, pickled millet pepper 1 0,000g of wild pepper powder, 50g of angelica dahurica, etc.

Add salad oil, ginger slices, ginger slices, onion slices and onion slices into the pot and cook until golden and fragrant. Add soaked ginger slices, Fructus Vitex negundo powder, pickled millet powder, pepper powder, Radix Angelicae Dahuricae, geranium and fennel, and cook until fragrant.

Production process;

800g of fish fillet, 200g of ginger oil, salad oil100g, lard100g, 80g of chicken oil, Erjing pickled pepper powder150g, 20g of dried green pepper, 90g of pepper, 50g of green pepper strips, 70g of fresh millet spicy granules and 60g of shredded ginger. Clear soup 1500g or clear water, chicken essence 25g, monosodium glutamate 15g, salt 30g, sugar 3g, pepper 3g, Gan Qing pepper noodles 4g, celery 50g and shallot 50g.

Add chicken oil, lard, salad oil and old oil into the pot, add onion and dried green pepper to saute, add Jiang Mo, pepper, millet spicy, soaked Jiang Mo, shredded ginger and green pepper to saute, add clear soup, add chicken essence, monosodium glutamate, sugar, pepper and salt to taste, add fish fillets to cook until cooked, and take out the pot.

Fish in Sour Soup

Jintangjiang

Ten kilos of yellow pepper (cut into small grains), four kilos of wax gourd (cut into small grains), five gardenias (mashed and boiled in a little hot water for one minute), four bottles of yellow pepper sauce, 3000g of soybean oil, 0/000g of chicken oil/kloc-0, one mustard and 80g of all-purpose seasoning powder.

Add soybean oil to the pot, heat it to 30%, add yellow pepper, cucumber and yellow pepper sauce, cook evenly, add gardenia water, cook for 10 minute, add all-purpose seasoning powder and cook evenly.

Production process;

800g of fish fillets, half a bag of potato flour, sour radish slices150g, pickled cabbage slices 200g, pickled mustard tuber slices100g, yellow pepper sauce100g, golden soup sauce 300g, all-purpose seasoning powder 30g, sour juice 50g, and soup stock/kloc-0.