01. Drunk peanut ingredients: 500 grams of dried peanuts, a handful of peppercorns, a handful of dried chili peppers, and an appropriate amount of salt. Steps: 1. Wash the dried peanuts, soak them in water for about an hour, and then peel off the peanuts.

2. Put oil in the wok. When the oil is 50% hot, add the peanuts. Heat the oil slowly over low heat. Use a slotted spoon to stir the peanuts until they are evenly fried until the peanuts turn slightly red.

Remove the peanuts 3. Shred the dried chili peppers, leave a little oil in the pot, add Sichuan peppercorns and dried red chili pepper segments and stir-fry until fragrant. Add the fried peanuts, stir evenly, add salt 4. Stir well and close

Just turn on the fire, the peanuts will be very crispy after cooling. 02. Ingredients for cold pig ears: 1 pig ear, 2 cucumbers, 3 spoons of balsamic vinegar, 1 spoon of chili oil, 1 spoon of light soy sauce, 10 grams of sugar, 2 coriander,

1 green onion, 5 grams of salt, some peanuts, 5 fungus steps: 1. Cut the cooked pig ears into strips (it is best to heat them in the microwave for 2 minutes to make them more flavorful), shred the cucumber, mince the garlic, and soak the fungus.

2. Use minced garlic, vinegar, sesame oil, sugar, and light soy sauce to make a sauce. Pour the prepared juice over the cut vegetables and mix thoroughly. Add fried peanuts and it will also be very fragrant. 03. Ingredients for cold yuba: 5 grams of yuba, 10 grams of fungus.

, 3 cloves of garlic, appropriate amount of green onions, appropriate amount of cooked white sesame seeds, 2 grams of Sichuan peppercorns, 3 spoons of light soy sauce, 2 spoons of mature vinegar, half a spoon of sugar, 1 spoon of chili powder, appropriate amount of cooking oil; steps: 1. Soak the yuba in cold water in advance

Soak the fungus in advance, mince the garlic, and chop the green onion. 2. Cut the soaked yuba into inch-long sections, wash the fungus and tear it into small florets. 3. Boil water in a pot, add the yuba and fungus, blanch for 2 minutes, and drain.

4. Remove and drain the water and put it into a container. Add minced garlic, chopped green onion, cooked white sesame seeds, and chili powder. 5. Pour an appropriate amount of cooking oil into the pan and heat it, add Sichuan peppercorns and saute until fragrant.

Then pour the hot oil directly on the minced garlic and chili noodles, add vinegar, sugar, light soy sauce, and mix well.

04. Ingredients for Yueshengzhai version of soy sauce beef: 3 pounds of beef shank, a few slices of ginger, 2 cloves of garlic, 2 tablespoons of soy sauce, 1 large piece of yellow sauce, 1 small spoon of thirteen spices, 2 large pieces of rock sugar, and 3 star anise

, 3 bay leaves, 1 piece of cinnamon, 1 tablespoon vinegar (dip), 3 cloves minced garlic (dip), a few drops of sesame oil (dip); steps: 1. Wash the beef shank and cut into large pieces.

Then poke many small holes in the meat with a toothpick; 2. Scatter the ginger, slice the ginger and put it into the basin with the beef, then sprinkle with thirteen spices, pour in soy sauce, spread with yellow sauce, and combine all the ingredients with

Grip the beef pieces evenly, evenly coat the beef pieces with the seasonings, cover with plastic wrap, and let stand for 1-2 hours.

3. Pour the water, beef and ingredients in the pot into cold water, cover the pot and cook over high heat until the water is about to boil. Remove the blood foam on the surface, then add rock sugar and simmer for 40 minutes until almost boiling.

When the juice is reduced, remove from the pot.

4. Let the sauced beef cool down, then slice it onto a plate, and serve with the dipping sauce made of vinegar, minced garlic and sesame oil.