1 hairy meatballs and 600 grams of pork belly (three fat and seven thin) cut into fine sand. 70 grams of sweet potato vermicelli are soaked in cold water and cut into 6 cm long segments. Water chestnut100g diced. 2. Pork belly, sweet potato vermicelli and horseshoe seeds are put into the pot. Add 20g of Jiang Mo,10g of salt, 4g of spicy fresh dew and 50g of ginger, garlic and Jiang Shui, and stir evenly in the same direction. Then, add a raw egg, 40 grams of water starch and 8 grams of spiced powder and make them into 70 grams of meatballs. 3. Deep-fry the meatballs with 80% boiling oil until they are golden in shape and color, and remove oil to control water supply. 4. Add 5 kg of bone soup to a clean pot, add appropriate amount of salt, chicken essence, star anise, galangal and cinnamon, add fried meatballs, and simmer for 2 hours until the shrimp eye water melts at the entrance. Steps: 1, the bottom of the casserole is hot, add150g shredded onion and stir-fry until fragrant, and add 10 brown-haired meatballs. 2. Take the original soup100g, boil it in a pot, then pour it on the meatballs and serve.

Making fragrant beef tongue potatoes: 1. Blanch the fresh beef ribs in hot water, remove the blood, take them out and wash them with warm water, then boil the money in the old marinade. 2. Cut purple and sweet potatoes into filaments, soak them in water with paper towels, and then fry the money in 60% hot oil. 3. Lai Xiang takes stems and cuts; Slice beef ribs with better sauce; Roll the cooked shredded potatoes and coriander stalks together, put them in a dish with homemade sauce, and season with old marinade to serve. Old gravy: 2kg of bone soup, 20g of onion, ginger, garlic and white sugar, 0/00g of pepper oil and chicken essence, 400g of soy sauce, 80g of Chili powder, 0/50g of fresh fragrant juice, 50g of spiced powder, and simmered for 2 hours. Self-made sauce: soybean sauce 65438+ automobile engine oil 00g, soy sauce 2g, water 5g, Korean hot sauce 5g, boiled with medium and small fire.

Preparation method of spicy crispy tofu: 1, water tofu is cut into pieces with a thickness of 2.5 cm, soul chicken soup is adjusted to a light salty mouth, boiled with strong fire, and soaked in water for about 10 minutes to taste. 2. Mix all the materials, such as glutinous rice flour, into composite powder, scoop up the tofu and drain it, pat a thin layer of powder with a spatula, then put it on the spatula and fry it in 60% to 70% hot oil for about 2-3 minutes until the soybean oil skin is a little hard and golden. Note: jambalaya and garlic salt are Japanese condiments, and jambalaya mainly contains spicy flavor and spice powder, salty flavor; The main ingredients of garlic salt are garlic powder and salt. These condiments are full of flavor when added to the compound powder, and can be eaten without other materials. Water tofu is difficult to fry, but this layer of powder is like a piece of paper, tender outside and fragrant inside, and extremely smooth.