Second, the practice of dry pot ribs: 1. Chop a small piece of cold water into the pot, boil the blood foam, drain the water, add salt and thirteen spices, and marinate for one hour with oil consumption. 2. Pat a layer of cassava starch on the pot, stir-fry with slow fire, control oil and replenish water. 3. Leave the bottom of the pot and stir-fry the oil, onion, garlic and pepper. Add the garlic sprout, carrot and millet pepper and stir-fry until soft.
Third, spicy tripe practice: 1. The tripe is cooked in advance and cut into pieces for later use, and the black fungus is soaked in tap water for three hours. 2. Stir-fry Pixian bean paste, chafing dish and pepper in a pot, add auricularia auricula and bean sprouts, stir well and add cold water. 3. Add salt, monosodium glutamate, thirteen spices, soy sauce and chicken essence to the tripe and simmer slowly.
4. Steamed eggplant with garlic-prepare food in advance -3 purple eggplants, 4 cloves of garlic, 1 slice of red bell pepper, 65,438+0 green onions, and appropriate amount of cooking oil. Procedure: 1. Wash the purple eggplant and steam for 8 minutes until cooked. 2. Steam the eggplant, chop the ginger and garlic, cut the green onion into onion segments, and dice the red bell pepper for later use. 3. Add an appropriate amount of green vegetable oil to the wok, add half of garlic paste and stir-fry until fragrant, then add 2 tablespoons of soy sauce, 1 teaspoon of oil consumption, and then pour in diced red bell pepper and the other half of minced garlic and stir well to make a sauce. 4, cooked long eggplant, gently open with chopsticks, put the seasoning juice in the middle of the long eggplant, and finally sprinkle with small fragrant green segments. Soft and refreshing, simple in nutrients, especially salty and fragrant!