Food prepared in advance: fans, spinach, carrots, mixing sauce sauce: roasted peanuts, oil chili spoon, ginger small pieces, soy sauce 3 spoons, vinegar 4 spoons, thirteen spices appropriate, sesame oil, each raw material mixed and mixing practice: 1. fans early with a clear small water soak to soft, the water boiled to the fans blanch, fish out of the cold water to set aside. Spinach and shredded carrots blanched raw. 2. fans and spinach, shredded carrots, squeeze out the water into a large pot. Stir fry the sauce and peanut kernels together into the pot, take chopsticks to turn and mix well can.

Method: 1. Cut 5kg of beef tendon with ribs into prongs, rinse in tap water and set aside. Mix garlic chili sauce, bikkie soy sauce and sweet noodle sauce in the ratio of 1:1:1 in the beef tendon sauce. 2. Put the oil in the bottom pan, add 500g of beef tendon sauce, 50g of green onion, ginger and garlic to increase the aroma, cook 100g of Shaoxing Huadiao, add about 5kg of water, plus 500g of boiled eggs peeled, add 100g of red currant rice to boil, pour into the pressure cooker, steam car and then press for 40min, until the beef tendon become loose, it can be. Note: 100 grams of more tofu skin cut strips into the casserole, put 750 grams of stewed a little tendon, 5 eggs, pour 100 grams of more juice, boiling in the casserole, sprinkled with chopped green onions, you can eat.

Raw materials: pine eggs, red bell pepper, garlic, sesame seeds, green onions, soy sauce, rice vinegar, sugar. Procedure: 1. clean the pine eggs, peel off the shells, dip the knife into some water and cut into pieces, add 1 tablespoon of soy sauce, 1/2 tablespoon of rice vinegar, sprinkle a small amount of sugar. 2. then cut the green onions, red bell peppers and garlic into small pieces, heat the oil in the wok, and then successively stir fry the garlic, red bell peppers and green onions. 3. and then poured it into the pine eggs and sprinkle a small amount of sesame seeds.

Manufacture:1. Slaughter and clean grass carp, marinate for 15min, clean and absorb nutrients.2. Heat oil in a pan until 6 minutes, fry grass carp until the outside is crispy and the internal structure becomes loose, the surface is golden brown and fish up to control oil and rehydrate.3. In another clean pan, add chili oil, stir-fry Ingredient A for aroma, put water on the boil, and then use Ingredient B seasoning to make the sauce. 4. Season with Ingredient B to make the sauce. 4. Put the fried fish into the prepared sauce and cook until delicious (about 2-3min). 5. Put the chopped green onions on the baked quartz sandstone cushion, put the grass carp, pour the dry ingredients into the sauce for the grass carp and sprinkle with chanterelles and chopped green onions.