Spicy beef offal incense pot practice: 1, beef offal soup washed, put in a pressure cooker for 30min2, potato sliced, cauliflower cut into small pieces, ginger sliced, garlic chopped, onion cut into strips, Lai Xiang washed, Chili dried cut into sections; Blanch potatoes and cauliflower until they are 6 ripe, and take them out for later use. 3. Cool beef offal soup, cut into strips, and boil the sauce of beef offal for later use. 4. Heat the pan, add vegetable oil, onion ginger, pepper, clear oil chafing dish and dried chili, stir-fry until fragrant, and then enter beef offal soup. 5, seasoning: soy sauce, soy sauce, chicken powder, sugar, white pepper. Add beef offal soup, cover and simmer slowly, so that the spicy taste can penetrate into the beef offal soup.

Ingredients for diced cashew chicken: chicken breast, raw eggs, carrots, green peppers, ginger and garlic, oil, rice wine, soy sauce, white sugar, cassava starch, aged vinegar, edible salt, cashew kernel method: 1, chicken breast washed and diced, and evenly grasped with egg white for later use; Cashew kernel is blown into bright colors for use; 2. Wash and peel the carrot hob block; Clean the hob block with green pepper; Sliced onion and ginger; 3. Boil the water, put the carrots in the water, then pick them up and put them in cold water to make them crispy; 4, and put the mushroom beef into boiling water to remove and drain.

Ingredients of sweet and sour pork ribs: 500g of lamb chops, 0g of onion10g of ginger10g of cooked sesame10g of salt, 3g of monosodium glutamate, 3g of chicken essence, 5g of white pepper, 0g of tomato sauce10g of sugar. Practice: 1. Wash ginger and garlic and cut into pieces. 2. Chop the pork ribs into a section of about 5 cm and wash the blood. 3. Add water to the pot and boil it. Add spareribs, ginger and garlic slices, skim the foam, blanch the blood and drain the water for later use. 4. When the ribs are cold, wrap them with cassava starch, and let cassava starch evenly wrap the ribs for later use. 5, put 30 grams of cooking oil in the pot, boil the oil for 7 minutes, put it in the ribs wrapped with cassava starch, and fry until golden brown. 6. Take10g of oil from a clean pot, heat it for 7 minutes, add10g of tomato sauce, stir-fry the fragrance, add100g of cold water, add 5g of salt,15g of white sugar, 5g of white pepper and10g of white rice vinegar. 7. When the juice is sticky, add the fried ribs.