Griddle pork ribs:

Ingredients:

2 pounds of short ribs

Ingredients:

Peel the skin Half a pound of garlic, 3 tablespoons of Axiangpo beef sauce, (or spareribs sauce!) appropriate amount of salt, and a little MSG.

Method:

1. Cut the ribs into pieces, put them in the pressure cooker, and press for about 20 minutes! fish out!

2. Add oil to the wok, add the ribs and stir-fry over high heat. At this time, add 3 tablespoons of Axiangpo beef sauce, (or ribs sauce!) and a little refined salt, and stir-fry until the ribs are dry and colored. Just add MSG! [Food China]

3. Take a dry pot, cover the bottom with garlic, light the fire under the pot, and put the ribs on it!

The aroma of garlic is tangy, fragrant, spicy, crispy and refreshing!

(If you don’t have a dry pot, add the garlic in step 2 and stir-fry it with the ribs!)

Sansho dry pot duck

Ingredients:

One roast duck or braised duck, 20 grams of wild pepper, 10 grams of dried Sichuan peppercorns, 20 grams of dried chili peppers, 2 red and green peppers, 5 cloves of garlic, sesame seeds, salt, MSG, coriander, and appropriate amount of pepper.

Preparation method:

1. Cut the roast duck into small pieces and set aside. Because the roast duck itself has fragrance, it does not need to be marinated;

2. Fresh red and green Cut the pepper into small rings and cut the garlic into slices;

3. Heat 70% of the oil in the pot, add the roast duck pieces and sauté until fragrant (the whole process takes about 3-5 minutes), remove and drain the oil; < /p>

4. Heat 70% of the oil in the pot, add garlic slices, wild mountain pepper, dried Sichuan peppercorns and dried chili peppers to stir-fry until fragrant, then add duck cubes and red and green peppers and stir-fry, add appropriate amount of salt, MSG, and pepper , sprinkle with coriander after serving.

Griddle pot rabbit:

Griddle pot rabbit

Generally, the dry pot rabbit is seasoned with cumin and spicy flavor. The dried rabbit meat is fragrant and moist, and the potatoes? NFDA1? Soft, spicy and fragrant, with a strong cumin flavor. The preparation method is: peel the potatoes and cut them into pieces, fry them in a 40% hot oil pan until they are mature and the skin is slightly hard, then take them out; chop the rabbit meat into small pieces and season it with refined salt, ginger and green onion juice, and cooking wine. After marinating, put it in a hot oil pan and fry until it is crispy on the outside and tender on the inside, then take it out. Put the wok on the fire, add salad oil to heat, add dried chili knots, Sichuan peppercorns, ginger slices, garlic slices and green onion knots until fragrant, add Pixian bean paste and stir-fry until fragrant, add rabbit meat cubes and potato cubes, cook Cooking wine, add a small amount of fresh soup, add refined salt, sugar, monosodium glutamate, chicken essence, and cumin powder, stir-fry until the water is almost dry and the flavor is fragrant, then sprinkle in cooked sesame seeds and cooked chopped flower kernels, and put it into a cast iron pot. Serve.