Raw materials:

Fresh pork tripe 1 (weighing about 500g), fresh yellow pepper 200g, bottled alkaline water 100g, ginger slices, garlic slices and onion slices 5g each.

Seasoning:

3 grams of salt, 5 grams of soy sauce, 2 grams of sesame oil, peanut oil 1 kg (50 grams actually eaten).

Making:

1. Wash the pork belly and cut it into filaments with the length of 10 cm.

2. Put clear water (it is advisable not to have shredded pork belly) and alkaline water into the pot to boil, put shredded pork belly while it is hot, leave the pot end out of the fire, soak for about 2 hours, remove and wash off the alkaline smell with clear water; Dice fresh yellow pepper for later use.

3. Set the pot on fire, put peanut oil to 50% heat, simmer for 15 seconds, and take out the oil control.

4. Leave the bottom oil in the pot. When it is 70% hot, add ginger slices, garlic slices, onion slices and yellow pepper to stir fry, stir fry pork tripe over high fire, and season with soy sauce, salt and sesame oil to serve.

Xiangcong crackling pork knuckle

Add green millet, fragrant rice, salted chicken powder and clear water into the hands of pigs and put them in a pot to cook, which is fresh, spicy and fragrant; After being fished out, it is quickly too cold, and the skin is crispy and the meat is glutinous; Then soak in the homemade green pepper soy sauce to eat enough flavor; Adding fried leeks to the dishes is novel and unique, attracting diners' attention.

Making:

1, 5000 grams of pig's hand, burn off excess hair, scrape it clean, cut the epidermis, put it in a pressure cooker, soak it in clear water, then add 100 grams of green millet spicy section, 60 grams of salted chicken powder, 80 grams of onion section and ginger slice, and take it out after 10 minutes.

2. Heat the bottom oil in the pot to 50% heat, add 5g of pepper, 7g of dried chili and 20g of leek, stir-fry them on high fire, put them in a plate, add 300g of treated pork knuckles, add10g of green pepper soy sauce and 6g of minced garlic (heat the oil in advance to make them fragrant) and mix well.

Production of green pepper and soy sauce;

1, put 5000 grams of clean water in the pot, add 2000 grams of green Vitex negundo pepper (Sichuanese like spicy food, so add more pepper in soy sauce, or reduce the amount of pepper according to the taste of local diners), onion 1200 grams, onion 1000 grams, celery 800 grams, carrot 60 grams.

2. Add 500 grams of white sugar, 400 grams of steamed fish sauce, 400 grams of spicy fresh sauce, 300 grams of delicious fish sauce, 200 grams of soy sauce, chicken essence, monosodium glutamate 100 grams, and 20 grams of soy sauce into the onion water, stir well, turn off the fire after the fire boils, and put it in a container for natural cooling. This black bean juice can soak 15kg trotters at a time.

Hong Fei Zhangzhongbao

Raw materials;

100g spicy peanuts, 250g palm treasure (crispy chicken bones), 8g millet pepper rings.

Seasoning;

Fresh soy sauce 10g, pepper fish head diced fresh soybean oil 10g, south milk 20g, cooking wine 5g and raw flour 15g.

Making:

1. Wash the blood in your palm and drain it. Add Weidamei, south milk, cooking wine and cornflour and mix well for later use.

2. Add water to the wok to boil and take it out in the palm of your hand.

3. Fry the palm treasure in 70% hot oil until it is crispy, and take it out for later use.

4. Leave the base oil in the frying spoon, add the millet and spicy rice, cook the delicious soy sauce with chopped pepper and fish head, then add the palm treasure and spicy peanuts, stir well, and take out the pot and plate.

Moonlight in Jiaotang

Yellow sugar Bulei raw materials:

50g of brown sugar, 250g of whipped cream, 50g of egg yolk and 2g of gelatin.

Making:

1. Boil whipped cream and brown sugar, pour egg yolk to 82, add gelatin and mix well, pour into a bowl, and refrigerate for 6 hours until it condenses.

Dark beer gel

Raw materials:

250g stout and 2g gelatin.

Making:

1. Dissolve the gelatin in dark beer completely, pour a thin layer on the surface of the yellow sugar bud, and put it in the refrigerator until it condenses.

Vanilla Ice Cream

Raw materials:

250g of milk, 250g of whipped cream, vanilla pod 1 branch, 25g of glucose, invert syrup 12g, egg yolk 1 10g, and a little salt.

Making:

1. Mix milk, whipped cream, vanilla pods and glucose evenly, boil, pour egg yolk to 82, cool, filter, and put it in an ice cream refrigerator to make ice cream.

Other raw materials

Dark chocolate chips, diced green apples, chocolate petal chips.

combine

1. Dig the ice cream into an olive shape and put it on the stout gel;

2. Slice the dark chocolate and sprinkle it on the surface. Stir-fry diced green apples until they change color. Put them next to the ice cream and decorate them with chocolate petals.

Raw materials:

Agrocybe aegerita, glutinous rice, pepper, fresh soy sauce, cooking wine, etc.

Making:

1. After the razor clam is boiled in the pot, the shell is removed and the internal organs are torn for later use;

2. After the Agrocybe aegerita and the razor clam are fried, take them out and control the oil for later use;

3. Stir-fry onion and pepper in wok, add Agrocybe aegerita and razor clam, add chicken essence, monosodium glutamate, cooking wine and white sugar and stir-fry evenly.

Raw materials:

Pig's trotters, tomatoes, kidney beans and soybean sprouts

Seasoning:

Pepper, aniseed, yellow lantern Chili sauce, pepper, litsea cubeba oil, white vinegar, etc.

Making:

1. Cut pig's trotters into small pieces, blanch them in cold water until water boils, skim off blood foam, take them out and put them in an autoclave, add onion, ginger, cooking wine, pepper and aniseed, and turn to medium fire pressure 15 minutes;

2. Cool the oil in a hot pot, pour in the persimmon pepper sauce and pepper from Huang Chengcheng, stir-fry and rush into the freshly cooked pig's trotters soup to open the fire, and remove it for later use.

3. Take the pot again, stir-fry the onion and ginger, add diced tomatoes and ketchup, and pour into the soup. After boiling, put the trotters pressed in a pressure cooker, add kidney beans and bean sprouts, add salt, chicken powder and white vinegar to taste, and pour a little litsea oil before taking out.

Raw materials:

Pork belly, eggs, mushrooms, white radish, fresh bamboo shoots, peas, salt and pepper.

Making:

1. Pork belly peeled and sliced for later use;

2. Mix starch, flour, eggs and water into a crisp paste, wrap the meat slices evenly, fry them in a pot and prepare the ingredients.

3. Add hot water to the onion and garlic pot, add ingredients and boil with crispy meat. Simmer 15 minutes, and season with salt and pepper before taking out.

stir-fried kidney

Raw materials;

500g of Pleurotus eryngii, 0/2 garlic/kloc-,6 green peppers, 4 red peppers and 30g of green garlic.

Seasoning;

Cooking wine 15g, rice vinegar 20g, fresh soy sauce 15g, rock sugar soy sauce 8g, salt 1g, danwei 2g, chicken essence 3g, pepper 1g, sugar 10g, and appropriate amount of wet starch.

Making:

1. Select Pleurotus eryngii with moderate size, put it in boiling water for 30 minutes, and then rinse it with clear water.

2. Split the washed Pleurotus eryngii from the middle and split it in two.

3. Punch a flower knife on the arc surface split by Pleurotus eryngii, and then change the inclined knife into a wide strip with a width of 2CM and a length of 6CM for later use.

4. All auxiliary materials shall be processed by cutting tools as required for later use.

5. Mix all the seasonings into a bowl and stir well in the same container.

6. Pour the right amount of oil into the pot and heat it to 70%. Pour the changed Pleurotus eryngii into the oil, fry the noodles slightly and pour them out.

7. Leave the bottom oil in the pot, put the garlic slices in the pot, pour all the main ingredients and auxiliary materials, then pour the prepared bowl into the fire, stir it quickly and evenly, heat the Ming oil out of the pot and put it on the plate.