Materials:

500g of duck blood, eel slices100g, pork100g, ham sausage150g, fresh yellow flowers 50g, soybean sprouts150g, water-borne fungus 50g and lettuce head100g.

Production method:

1. Cut the duck blood into strips, blanch it in boiling water and take it out; Cut off the fibrous roots of bean sprouts, cut ham sausage into large pieces, cut pork (half fat and half thin) into pieces, cut lettuce heads into strips, remove stamens from yellow flowers, and cut dried peppers into sections.

2. Boil the chafing dish with water, put it in a pot and cook until it tastes delicious. Add salt and monosodium glutamate, and add blood curd, eel slices, ham sausage, meat slices, soybean sprouts, water-borne fungus, green onions and various vegetables to cook. After the bean sprouts are cut, the pot is transferred to the pot.

3. enlarge the wok on the fire, pour in the prepared oil and heat it to 60%. Add pepper and fry until brown. Stir-fry the chilies and pour them into a pot.

Features: the soup is red and bright, spicy and tender, and full of flavor.

Pingguo mutton

Prepare:

A catty of fresh leg of lamb, cut into large pieces and marinated with salt and pepper particles for one hour to half an hour. Remove the pepper and cut the pickled mutton into small pieces with a thickness of 1-2 cm. 2. Big onion, cut into long strips and thick shreds for later use. 2 to 4 pieces of coriander, increase or decrease according to your own preferences, and cut into long sections for later use.

Making:

A flat pan (preferably iron) is very hot on the fire. Put the meat pieces directly on the wall of the dry pot one by one, and each piece is next to the pot. Put the fat ones first. If there is no room, the thin can wait until the fat shrinks. Barbecue like this, turn over at the right time until the oil flows out, the meat becomes smaller and all sides turn yellow.

Then sprinkle with cumin and coarse Chili powder, and add or subtract according to your own taste. Wait for the spices to burst into fragrance in the oil.

Add onions, turn over, and decide the stir-frying time according to your preference for raw onions and cooked onions.

Add coriander, turn it over, mix coriander with oil and stir-fry until cooked.

There is generally no need to add salt in the production process, because the meat has been added with salt. You can put the whole pot on the table. It's steaming and the hot oil is still ringing, which definitely adds a lot of color to the family table.

Pork lung new Chili sauce

Raw materials:

Beef, beef offal (tripe, heart tongue, tripe, scalp), salt-fried peanuts, brine, soy sauce, sesame powder, pepper powder, monosodium glutamate, star anise, pepper, cinnamon, Sichuan salt, and white wine Chili oil.

Method:

Clean fresh beef and beef offal, and cut beef into 500g pieces; Boil beef and beef offal in a boiling water pot until the blood is clean, take them out, put them in another pot, add old bittern, spices (including prickly ash, cinnamon and star anise), Sichuan salt and white wine, add clear water, cook them with strong fire for about 30 minutes, then cook them with low fire for 90 minutes, until the beef offal is cooked but not rotten, take them out first and let them cool for later use; Boil the brine with strong fire for about 10 minute, then put monosodium glutamate, Chili oil, soy sauce, pepper powder and brine into a bowl to make juice;

Beat the cooked peanuts for later use, then cut the cooled beef and beef offal into thin slices about 6 cm long and 3 cm wide, mix them together, pour in the sauce and mix well, divide them into several plates, and sprinkle with sesame powder and peanut powder respectively.

Sweet and sour soup

Basic ingredients: tofu 30g, cooked chicken (or ham) 15g, mushrooms, cooked shredded pork, sea cucumber, squid, eggs 1, starch 25g, chopped green onion 3g, soy sauce 10g, lard 30g, monosodium glutamate 1g and pepper.

Cooking method

1. Cut tofu, mushrooms, sea cucumber and squid into filaments respectively, put cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil with high fire, thicken wet starch, and add chopped eggs with low fire;

2. Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the eggs float into the pot, the fire will turn high until the shredded pork is rolled up and rushed into the soup bowl.

Braised Prawns

Ingredients: 10 prawn. 25g of cooking wine, appropriate amount of refined salt, 30g of sugar, 5g of monosodium glutamate, 25g of peanut oil 100g, 25g of sesame oil, 2g of aniseed, 75g of onion, 50g of ginger slices and appropriate amount of clear soup.

Production process: 1. Wash the prawns, cut off the whiskers and legs, cut a small hole from the head of the prawn gun, take out the sandbag, then cut off the prawn's back and extract the sand glands. 2. Stir-fry the spoon on the fire, add peanut oil, heat it, add aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate and pour sesame oil when the juice is slightly thick.