Cold dishes and hot dishes must appear at the same time in the banquet, which is the formal process of the banquet. And cold dishes mainly refer to some cold dishes that taste cold, and cold dishes are divided into cold vegetarian dishes and cold meat dishes. The proportion of these two types in the banquet is different. When choosing cold meat dishes, we must make a good choice, because it plays a decisive role in the quality of the banquet. So what kinds of cold meat dishes can be made?

First course: cold beef

Prepare ingredients: beef, coriander, garlic, ginger slices, onion, soy sauce, vinegar, monosodium glutamate, pepper, onion and cooking wine.

Steps: 1. First, wash the beef with clear water, then put the whole beef into the pot, and then put two pieces of ginger and a tablespoon of cooking wine.

2. Pour a proper amount of water into the pot, bring it to a boil with high fire, then skim off the floating foam, turn to low heat, stew for about two hours, take it out when the chopsticks can be poked, and let it cool.

3. When eating, slice the meat horizontally. Cut coriander into pieces, rub ginger and garlic into paste, then add appropriate amount of Chili oil, soy sauce, oyster sauce, aged vinegar, sesame oil, salt and sugar to make juice.

4. Finally, add coriander and sauce, add a spoonful of boiled beef soup, stir well and sprinkle with white sesame seeds.

The second way: husband and wife lung slices

Prepare ingredients: tripe, pepper, cinnamon, star anise, salt, white wine, onion, celery, cooked peanuts, ginger, garlic, red pepper oil, pepper powder, soy sauce, monosodium glutamate, vinegar and white sugar.

Steps: 1. First, wash the tripe with clear water, then put it in a boiling water pot, boil the blood and scoop it up.

2. Put the tripe into another pot, then add the pepper, cinnamon, star anise, salt, white wine, onion and ginger slices, and then add a proper amount of water, and boil it with high fire. After about 30 minutes, cook it with low fire for 90 minutes, then take it out and let it cool.

3. Chop the cooked peanuts into pieces, shred the green onions into the bottom of the plate, and cut the tripe into thin slices and set the plate.

4. Dice the celery and sprinkle it on the plate with peanuts.

5. Cut ginger and garlic into powder, and mix shallots, red pepper oil, pepper powder, salt, soy sauce, monosodium glutamate, vinegar and sugar into seasoning juice.

6. pour the prepared seasoning juice on the chopped beef offal and put the shredded onion.

The third way: cold chicken gizzards

Prepare ingredients: chicken gizzards, soy sauce, soy sauce, salt, spices, coriander, onion, garlic, dried peppers, pepper oil, white sesame seeds and sesame oil.

Steps: 1. First, clean the chicken gizzards with water, then blanch them in boiling water, then wash them and drain them for later use.

2. Put cold water in a small pot, then pour in a proper amount of soy sauce and soy sauce, add some salt, and finally put all the spices in the pot, boil over high fire and become a marinade.

3. Put the cooked chicken gizzards into the pot, boil over medium heat for about 15 minutes, turn off the fire and soak for about half an hour.

4. Take out the marinated chicken gizzard, cut it into pieces, wash the coriander and cut it into sections, and cut the onion and garlic into pieces.

5. fry some dried peppers and pepper oil, and pour them on the minced garlic.

6. Finally, sprinkle with white sesame seeds, add a little salt and sesame oil, and mix all the ingredients together.

The fourth way: pigskin jelly

Prepare ingredients: pigskin, pepper, fennel, salt and soy sauce.

Steps: 1. First cut the pigskin into pieces and blanch it with boiling water, so as to scrape off the fat inside. Scrape the fat inside the pigskin and cut it into thin strips.

2. Add water that is about three times less than the pigskin, and then add pepper, fennel, salt and a few drops of soy sauce.

3. Turn on the big fire, then simmer slowly, about 1 hour, and finally put it in a container, cool it, and put it in the refrigerator.

The fifth way: salty liver tip

Prepare ingredients: pork liver 500g, pepper, aniseed, spiced powder, fragrant leaves, onion and ginger.

Steps: 1. Soak the pig liver in clear water for one morning, and change the water several times in the middle.

2. Put pepper, salt and spiced powder in a wok and bake it yellow with low fire. Marinate pork liver with fried pepper and salt for another night.

3. Put a proper amount of water in the wok, then add pepper, green onion, fragrant leaves and ginger to boil.

4. Put the pork liver in the pot, bring it to a boil, and then simmer for about 30 minutes until the pork liver is cooked.

5. Slice the pork liver, then add some minced garlic and coriander, and add some soy sauce when eating.