Sinan County delicacies include Wujiang boat fish, spicy tender beef, braised pork ribs, garden pickled pepper chicken, braised pork trotters with wind radish, etc.

1. Wujiang Captain Fish: Remove the scales and internal organs of the fish, chop into 2-3 cm pieces, add appropriate amount of salt, cooking wine, and peppercorns and marinate for 20 minutes.

Heat the mixed oil in a pot until it is 60% hot, add ginger, garlic, and dried chili and stir-fry until fragrant, then pour in appropriate amount of water.

Put the marinated fish into the pot, add accessories and seasonings, bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes.

Sinan County delicacies include Wujiang boat fish, spicy tender beef, braised pork ribs, garden pickled pepper chicken, braised pork trotters with wind radish, etc.

1. Wujiang Captain Fish: Cut open the fish, remove the scales and internal organs, wash it, cut it into 2-3 cm pieces, add appropriate amount of salt, cooking wine, and peppercorns and marinate for 20 minutes.

Heat the mixed oil in a pot until it is 60% hot, add ginger, garlic, and dried chili and stir-fry until fragrant, then pour in appropriate amount of water.

Put the marinated fish into the pot, add accessories and seasonings, bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes.

2. Spicy and tender beef: Wash the beef tube bones and simmer over low heat for 7-8 hours to make soup stock.

Cut the beef into thin slices, put it into a basin and add mixed oil, meat tenderizer powder, food powder, and salt to marinate for 3-4 hours. Place the bottom of the vegetable knots on the bottom and put it into a plate.

Put a small amount of butter in the pot and heat it until it is 60% hot. Add glutinous rice cake, sea pepper, ginger and garlic and stir-fry until fragrant. Pour in the broth and bring to a boil, then put it into a basin.

Then put the dried chili peppers and peppercorns into a basin and add them to the hot pot.

After the hot pot is boiling, add beef and vegetables and blanch until cooked.

3. Stewed pork ribs: Cut the pork ribs into 3 cm long sections, blanch in water for 30 minutes, remove and drain; peel the sweet potatoes (potatoes) and cut into small pieces, mince the ginger and garlic and set aside.

Add bean paste, salt, minced ginger, minced garlic, minced chili pepper, cooking wine, egg liquid, white sugar and cooking oil to the ribs, mix well and marinate for 50 minutes.

Pour in the rice flour and stir evenly so that each rib is evenly coated with a layer of rice flour.

Put it into a bowl, put a layer of cut sweet potato (potato) pieces on the bottom, put the ribs on top, put it in the steamer and steam it for 50 minutes on high heat, then sprinkle it with chopped green onion.

4. Tianyuan Pickled Pepper Chicken: Cut the chicken into pieces, cut the pickled pepper into sections, and slice the garlic cloves.

Put a clean pot on the heat, pour in the prepared vegetable oil and heat it, add the chicken and fry it for a while, then take it out.

Leave oil at the bottom of the pot, add garlic slices, ginger and bean paste and stir-fry until fragrant.

Add the chicken pieces and stir-fry until fragrant, add pickled pepper, refined salt, chicken essence, pepper, cooking wine, add appropriate amount of water and cook until the chicken is deboned.

5. Stewed pork trotters with radish: Wash local white radish, cut into slices or strips, string them together and hang them in a cool and ventilated place to dry naturally to make radish.

Wash the waxed pig's feet and chop them into 5-6 cm pieces.

Boil the bacon trotters in water, add radish, chili peppers, ginger and salt and simmer for 40 minutes.