condiments

2 hairtail, appropriate amount of oil, appropriate amount of salt, appropriate amount of onion, 6 cloves of garlic, 30ml of cooking wine, 5g of sugar, 20ml of soy sauce, soy sauce 10ml, 25g of Laoganma hot sauce, appropriate amount of water starch, a little sesame oil and appropriate amount of ginger.

working methods

1. Wash hairtail and fry until cooked.

2. Pour in the oil and stir-fry the onion, ginger and garlic.

3. Add Laoganma Chili sauce and stir fry.

4. Add a proper amount of water and add old soybeans and soybeans.

5. Add sugar, add the aroma of cooking wine and cooking.

6. Add the fried hairtail.

7. Cook at high temperature 15 minutes and season with semi-dry soup and salt.

8. Add a little chicken essence, pour water starch to thicken, and pour a little sesame oil to put out the fire.

Dry elbow

Ingredients: 1 elbow (about 500g), green and red sweet pepper 20g, onion, ginger rice 10g, garlic, angelica, medlar, hot sauce, bean paste, boneless vinegar, chicken essence, monosodium glutamate, sugar, sesame oil, pepper oil, fresh soup and salad oil.

Production method:

1. After cleaning the pig's elbow, first pour the water into the basin, wait for 3 hours, then soak it in the cold water basin, and then take it out for use.

2. Put the salad oil into the pot and cook until it is 70% hot. When simmering the oil pan, fry the oil pan until golden brown and take it out for later use.

3. Leave the bottom oil in the pot, add ginger rice and garlic and stir fry, then add angelica, medlar, hot sauce and bean paste, mix 100 ml fresh soup, and add chicken essence, monosodium glutamate, sugar and vinegar.

Cook the fried elbow for a while, then heat it until the soup in the pot is dry. Pour Chili oil and sesame oil into the pot, sprinkle with green pepper and mix well. Sprinkle some chopped onions when you start the pot.

Cold pig liver

Ingredients: 200g pork liver, wine, white powder, shredded ginger, onion, garlic, red pepper and sesame oil.

Practice: 1. Slice the drained pork liver, put it in a pot, add white powder and wine and mix well.

2. Boil a pot of water, put it into a net spoon after boiling water, put two or three tablets at a time, and the surface becomes discolored without bloodshot, and then pick it up.

3. Put it into drinking water with ice cubes for cooling, drain the water vapor, mix with seasonings, and put it in the refrigerator for about an hour to eat.

tiger's paw

Ingredients: chicken feet

Spices: onion, ginger, star anise, cinnamon, bay leaf, fennel.

Seasoning: Tujia Chicken Soup King, a little chicken soup powder, 5 kg stock, a little soy sauce, half a bottle soy sauce, new hot sauce.