Method of making spicy cowhide jelly: 1. First, clean the skins of cattle and sheep, cut them into small pieces with a thickness of 2 cm, boil them in hot water for 5 minutes, clean them up, and put them in an autoclave for 20 minutes (after steaming for 20 minutes). Stir it into a paste with a blender. 2. Heat the oil in the pot to 50% heat, stir-fry onion and ginger, add fennel, galangal and Laoganma spicy beef sauce, then put the money into the ground beef skin, add salt and chicken essence, boil it, pour it into a square plate, pick out fennel and galangal and refrigerate it, then put it in the refrigerator for 30 minutes and put it into the pot with a flower knife.

Raw materials for steaming the three fresh vegetables in the farmhouse: well-made Sanlintang skin and shrimp 1 50g, clean black herring pieces and oil cabbage100g, 4 shrimp balls, Pleurotus ostreatus1piece, 5 homemade egg dumplings and 50g bacon. Seasoning: Material A (3 grams of salt, 5 grams of chicken essence and monosodium glutamate, spicy fresh dew 10 gram, 250 grams of chicken soup for the soul, 50 grams of pork plate oil), Material B (5 grams of Dongru and ginger slices, 2 grams of rice wine 10 gram of pepper and salt), and 500 grams of edible oil (about 30 grams). Production: 1, the pigskin is cut into 9 pieces with uniform size; Cut the bacon into 6 pieces. 2. Marinate the big herring pieces with material B for 5 minutes, put them into 60% hot cooking oil, soak them and fry them with slow fire until the color is attractive, and then take out the oil to control and replenish water. 3. Cut the lettuce into shreds the size of wooden chopsticks, put them in a container to spread the bottom, then put the remaining raw materials in the container respectively, pour in the evenly mixed material A, steam it in an electric steamer for 15 minutes, take it out and sprinkle with chopped green onion.

Soak the trotters with radish hooves 1, wash the pig's front hoofs, burn them with a flame gun until the surface is close to coke foam, put them in water and scrape them clean, then chop them into pieces and blanch them with cold water. 2. Boil150g of cooked cooking oil in a pot, add150g of red lantern wild pepper and100g of yellow pepper, put 2kg of radish in the old jar into the pot to make it sour and fragrant, add 3kg of trotters and 80g of ginger slices, stir-fry thoroughly with slow fire, add bone soup until the trotters are 8cm, and add a small amount. Bring the casserole to a boil, pour in a portion of pickled radish trotters and boil. Serve.