Making method of copper chafing dish peasant dog meat

1. Slightly burn a whole small local dog with wheat straw, slaughter and clean it to remove internal organs, cut it into 4cm long and 4 cm wide squares for later use, cut garlic into strips for later use, and cut black-skinned sugarcane into 5cm long sections. 2. Steam and shell the eggs, and slightly cut the wound on the protein. 3. Add rapeseed oil, ginger and orange peel into the pot. After boiling, add mutton oil until the skin is rolled up, then add soy sauce, special wine and sweet grass, then pour 2kg of cold water, add salt, round pepper and eggs when boiling for seven times, stir fry the pot slightly, add garlic pieces with a better flower knife, and pour in Chili oil to get out of the pot. Crab fillet with jade tofu

Making: 1. Soak 6 pieces of jade tofu in bone soup for 3 minutes, scoop it up and dry it, fry it in 6% hot oil for 2 minutes until the casing is crisp and yellow, and then scoop it up and put it on oil-absorbing paper. 2. Put wide water into the pot, wash 4 broccoli flowers and scald them for a while, then fish them up and control them to dry; Clean 6 grams of sliced Pleurotus ostreatus, add 4 grams of crab meat, pour 2 grams of bone soup and soak for 5min minutes. 3. Heat the bottom oil in the pan, add a little bit of broccoli, add appropriate salt, white sugar and chicken essence, fry until the steam is dry, then take it out of the pan and put it on the plate together with the jadeite jade tofu that has absorbed the oil. 4. Put 3 grams of bone soup into a clean pot, add salt, white sugar and chicken essence appropriately, thicken the powder, add 6 grams of egg clear liquid, gently mix into egg soup, put the cooked crab roe and oyster mushroom slices into the pot, collect the concentrated juice with slow fire, pour 5 grams of edible oil, and pour it on the tofu in the plate. Production process of Toona sinensis shrimp balls

: 1. Blanch 5 grams of Toona sinensis buds in boiling water for 1min, fish them too cold and chop them up; 2 grams of onion and ginger are chopped and reserved. 2. Take 5 grams of prawn, pick out the sand line, chop it into paste, add 5 grams of ginger water (25 grams of onion and ginger each, 1 grams of pepper, 15 grams of cold water, and grab it by hand for about 5 times), 15 grams of monosodium glutamate, 5 grams of white pepper, 5 grams of salt and 2 egg whites, stir it clockwise, and then put in animal oil. 3. Add wide oil into the pan and boil for 4% heat. Knead the shrimp paste into meatballs by hand and put them in the pan. Deep fry them until the meatballs float. You can feel the obvious elasticity by rubbing them with your hands, and then you can get out of the pan and set the plate.