Sauté ed sausage and bacon with dried bean curd Raw materials: sausage and bacon, dried bean curd, garlic, pepper, garlic, oil, oil consumption: 1. Put sausage and bacon in a pot, steam for 20 minutes, take them down and cut them into thin slices. 2. Slice the dried bean curd, wash the garlic and cut it into strips, cut the pepper into oblique sections, and slice the garlic. 3. The pan is cool and consumes oil, add dried bean curd, fry for color on low fire, and then take out the pan. 4. Leave the bottom oil in the pot and put the sausage, bacon and garlic in the pot. 5. Add garlic and stir fry for 3 minutes. 6. Add dried tofu, stir-fry in oil until brown.

Dry pot steak ingredients: steak, star anise, cinnamon, galangal, sesame, soy sauce, salt, monosodium glutamate, small red pepper, dried pepper, allspice powder and chopped green onion. Methods: 1. Clean the steak and cook it in a pressure cooker for 30 minutes. Take it off after pressing, drain it and pour it into a plate for later use. 2. Pour the vegetable oil into the pot, wait until the oil is hot, then add the dried pepper, star anise cinnamon and galangal, stir-fry to get the fragrance, and then add the onion and garlic; 3. Pour in the steak and stir fry for 3-5 minutes. Then add edible salt, monosodium glutamate, a small amount of soy sauce and spiced powder, stir well, and you can go out. Sprinkle small red pepper rings, a little sesame seeds and shallots on the packaged beef.

Pickled chicken raw materials: a whole chicken, material A (salt10g, Dongru, ginger slices 20g each), pickled pepper flavored water10g, onion segments10g, pickled pepper juice: Hunan pickled pepper1250g, fresh green pepper. Practice: 1. Wash chicken, put boiling water in the pot, add material A to boil, add chicken, stew for about 15 minutes, pick it up, quickly put it in cold water until it is completely refrigerated, take it down, break it into blocks weighing about 30 grams, and put it in a bowl. 2. pour the sauce and pepper on the chicken leg and serve.