400g of cod, 50g of cooked lotus root slices, 20g of lemon slices10g, 20g of chopped millet pepper, a little of ginger slices, scallions15g and minced garlic.

Seasoning:

Salt, cooking wine, monosodium glutamate, sugar, balsamic vinegar, spicy fresh dew, and pepper oil.

Making:

1. Cut the cod into thick slices, and add ginger slices, onion knots, salt and cooking wine to the pot 10 minute.

2. Mix clear water into the pot, add ginger slices, scallions, cooking wine and salt, bring to a boil, then add cod pieces, soak for 3 minutes until cooked, then take them out and let them cool.

3. First put the cooked lotus root slices on the bottom of the plate, then put the cooked cod pieces on the surface, then pour the fresh and spicy juice mixed with lemon slices, chopped millet pepper, minced garlic, salt, monosodium glutamate, sugar, balsamic vinegar, spicy fresh dew and pepper oil, and sprinkle with coriander and chopped green onion.

02

Ingredients: fresh duck breast100g, salted egg yolk 50g.

Seasoning: black pepper, rapeseed, red pepper powder, baking soda, kazhen powder, monosodium glutamate, chicken powder and sugar.

Making:

1. Clean the fresh duck breast, add black pepper, rapeseed, red pepper powder, baking soda, kazhen powder, monosodium glutamate, chicken powder and white sugar and marinate for one day.

2. Take a hole in the middle of the duck meat with a carving knife (it doesn't penetrate), pour the salted egg yolk into the middle of the duck meat, then bake it with fruit trees until the skin of the duck meat is golden, roll it up with plastic wrap, steam it in a cage for about 15 minutes until it is cooked, take it out and put it in the refrigerator for one night, take it out and slice it, and put it on a plate for a little decoration.

03

Fish jelly in vinegar soup

Making:

1. Clean the pork skin, put it in a pot with appropriate amount of water, ginger, onion and salt, and after boiling it into jelly juice, remove the residue for later use.

2. Slaughter and clean the fish, take it out after steaming in a cage, pick out the bone spurs, put the fish in a tray, pour in the boiled jelly, cool it, and put it in a fresh-keeping refrigerator for cold storage and molding.

3. When serving, take out the fish jelly, cut it into pieces and put it on a plate, pour the vinegar soup and sprinkle some chopped green onion.

04

Raw materials: dried bamboo shoots.

Seasoning:

Dried Chili Festival, sugar, spicy fresh dew, spicy oil, salt, monosodium glutamate, chicken juice, ginger slices, onion, dried Chili, pepper, star anise, cinnamon, fragrant leaves, kaempferia kaempferia, fennel, salad oil and chicken oil.

Making:

1. Soak the dried bamboo shoots in warm water for two days (change the water three times in the middle), and pick up the beveling blade for later use.

2. Heat a proper amount of salad oil and chicken oil in the pot, add ginger slices, onions, dried chili festival, pepper, star anise, cinnamon, fragrant leaves, kaempferia galanga, fennel, etc., stir-fry until fragrant, then add broth to boil, and then remove the spices.

3. Add salt, monosodium glutamate, chicken juice and chicken juice to the soup pot, then put the cut bamboo shoots in and simmer for 30 minutes, take them out and let them cool, and finally wrap them in gauze to dry the water for later use.

4. Add a little salt, chicken juice, a little sugar, spicy fresh dew and spicy oil to the bamboo shoots and mix well, then serve.

05

Cold salad tastes crisp.

Raw materials:

Yellow throat 400g, bracken120g, coriander powder100g, ginger rice 20g, red pepper ring15g.

Seasoning:

200 ml of wild pepper juice, spicy fresh dew, balsamic vinegar, salt, monosodium glutamate and rattan pepper oil.

Making:

1. Gouge the fresh yellow throat with a flower knife, cook it in a boiling water pot and take it out. In addition, after the bracken is cooked and cooled, it is soaked in wild pepper juice, fished out and placed at the bottom of the nest plate.

2. Put the yellow throat into a basin, add spicy fresh dew, balsamic vinegar, salt and monosodium glutamate and mix well, then add bright red pepper rings, coriander powder and rattan pepper oil and mix well. Then serve.

06

Douchi fish skin

Raw materials:

300g of fish skin, scallion festival15g, coriander festival10g, a little minced garlic.

Seasoning:

Laoganma Douchi15g, salt, baoning vinegar, monosodium glutamate, sugar water, red pepper and pepper oil.

Making:

1. Cook the fish skin in a boiling water pot, remove it from an ice basin and let it cool thoroughly, then remove it and drain it. Chop Laoganma Douchi.

2. Add minced garlic, Laoganma Douchi, salt, monosodium glutamate, sugar water, baoning vinegar, pepper oil and red pepper to the processed fish skin, scallion festival and parsley festival, mix well and serve.

07

Raw materials:

400g of Yunnan Plateau yak meat, fresh rattan pepper100g, a little of parsley, chives, lemon slices, carrot pieces, ginger slices and cooked sesame seeds.

Seasoning: spice powder, cooking wine, salt, chicken essence, monosodium glutamate, rattan pepper oil and brine.

Making:

1. Wash yak meat, cut it into strips 6-7 cm long, add salt, chicken essence, monosodium glutamate, coriander, chives, lemon slices, carrot pieces, ginger slices, cooking wine, and marinate10-20 minutes for later use.

2. Blanch the salted yak meat strips in a boiling water pot, take them out and drain them, then put them in a brine pot, marinate them with strong fire for 10 ~12 minutes until cooked, turn off the fire and soak them for10 minutes, then take them out and let them cool.

3. Put the rattan pepper oil and bittern juice (the ratio of them is 1∶2) into the pot, add a little spice powder and fresh rattan pepper, simmer for fragrance, then take the pot and pour it into the basin.

4. Soak the marinated yak meat strips in the grapevine pepper marinade to make the ingredients fully soaked, then take them out and put them on a plate, sprinkle some cooked sesame seeds and decorate them slightly.

Spice powder:

Take appropriate amount of fragrant leaves, star anise, cinnamon, Rhizoma Kaempferiae, Alpinia officinarum, Fructus Amomi, Flos Caryophylli, Fructus Tsaoko, Radix Angelicae Dahuricae, Fructus Amomi Rotundus, Lingcao, Fructus Amomi Rotundus, Pericarpium Citri Tangerinae, Radix Glycyrrhizae, Fructus Crataegi, Fructus Gardeniae, and Longan, and grind into fine powder.

08

Foie gras with pepper, sesame, peach kernel

Making:

1. Put the imported French foie gras in a pot, add the glutinous rice, sake, brandy and fresh milk, simmer for 1 hour, then turn off the heat, let it cool, and soak it in the refrigerator with the juice for later use.

2. When serving, take out the foie gras and cut it into cubes, then put it in a bowl with peeled fresh peach kernels, add pepper paste and mix well. After serving, garnish it with Toona sinensis seedlings.

09

Braised pork belly with pepper

Raw materials:

200g pork tripe, roasted pepper100g, preserved quail eggs150g.

Seasoning:

Ginger slices, onion festival, cooking wine, salt, balsamic vinegar, soy sauce, sugar water, rattan pepper oil and red oil.

Making:

1. Wash the pork belly, put it in a water pot with ginger slices, scallions and cooking wine, take it out, cool it and cut it into shreds.

2. First cut the roasted pepper into shreds, add balsamic vinegar, soy sauce and a little salt to the bowl, put it at the bottom of the plate, then add salt, balsamic vinegar, rattan pepper oil, red oil and a little sugar water to the shredded pork belly, put it on the roasted pepper, and finally surround it with preserved eggs.

10

Leek-scented pig's ear

Raw materials:

350 grams of fresh pig ears, a little of cooked sesame seeds, garlic paste, millet pepper rings and minced leeks.

Seasoning:

Monascus water, monosodium glutamate, sugar, vinegar and red oil, Sichuan brine 1 pot.

Making:

1. Clean fresh pig's ears, put them in a boiling water pot until they stop growing, add a little red yeast to them, take them out and drain them for later use.

2. Put the pig's ears in a Sichuan-style brine pot, marinate them with low fire for about 1 hour until cooked, take them out and change them into pieces for later use.

3. Put the pig's ear slices into a pot, add monosodium glutamate, sugar, vinegar, red oil, cooked sesame seeds, garlic paste and millet pepper rings, mix well, put them into a square container, sprinkle some leek powder, and decorate slightly when placing the plate. Serve.