2, fried snails. Pour the snail into the basin, add a little sesame oil and let it stand. Change the water several times to remove the sediment, then remove the tail, and wash it for later use. Add oil to the pot, heat it, add pepper and star anise, fry for a while with low fire, and then take it out after it is rich in flavor, then pour in dried Chili and onion and stir fry. Stir-fry until fragrant, add garlic and spicy mushroom sauce, stir-fry for a few times and pour in snail. Stir-fry repeatedly, pour in a little white wine, cover the pot and simmer for five minutes. When the time is up, add salt, sugar and rice wine, stir-fry and add a little soy sauce. Finally, stew for a few minutes. After about five minutes, add pepper and chicken essence and stir fry. Stir-fried snails are ready.
3. Baked eggplant with garlic. Wash the eggplant for later use. Put some peeled garlic into the cooking machine, then add a proper amount of millet pepper, smash it and pour it out. Put cooking oil in the pot, put garlic and millet garlic in the pot, fry for a while on low heat, add a spoonful of soy sauce, a spoonful of oyster sauce and a spoonful of sugar after frying until the color is slightly yellow, and stir evenly. Brush the surface of eggplant with oil, wrap it in tin foil, put it in the oven, bake it at 230 degrees for 20 minutes, and cut it in half when the time is up. Then add the garlic sauce, put it in a steamer, bake it at 200 degrees for ten minutes, and finally sprinkle a little chopped green onion. The eggplant baked with garlic is ready, which is very delicious.
4. Spicy crayfish. Prepare some crayfish, add salt and water to the pot, stir and melt, then pour the crayfish in and soak for half an hour. After soaking, brush the belly clean with a brush, then grab the middle part of the crayfish tail, rotate it and pull it out to remove the shrimp line. Add oil to the pot, pour crayfish when it is slightly smoky, and fry until it bends and turns red to control oil. Take out crayfish, leave the bottom oil, add ginger slices, garlic and onion segments, stir-fry until fragrant, then add hot pot bottom material and bean paste, stir-fry red oil, then add star anise, fragrant leaves, cinnamon, pepper and dried pepper, and continue to stir-fry. Then pour in crayfish and stir-fry for two minutes, then add salt, sugar, soy sauce, oyster sauce, thirteen spices and chicken essence and stir-fry. Finally, pour in a bottle of beer, boil it and simmer for 15 minutes on medium heat. When the time is up, collect the juice on high fire, then pour in the side dishes such as green pepper and stir fry, add coriander to decorate, and the spicy crayfish will be ready.
5. shoot cucumbers. Wash the cucumber, pat the cucumber several times with a knife, split it as well, and then cut it into small pieces. Cut some Chili rings, minced garlic and chopped green onion, put these three on the surface of cucumber, and add some dried Chili and white sesame seeds. Add oil to the pot, heat it and pour it on the ingredients just put, which will stimulate the fragrance. Then add salt, sugar, soy sauce, mature vinegar and sesame oil and mix well, and pat the cucumber.