Preparation materials of spicy tofu: 500g of south tofu, and 0/00g of beef and mutton/kloc. Specific method: 1 Cut onion and garlic into hard particles, and chop Pixian bean paste for later use. 2 Cut the beef into hard grains for later use. 3. Bake the spicy pot with pepper until it is reddish brown, take it out, roll it into fine noodles for later use, cut the tofu into small pieces with 4 water, blanch it in boiling water with salt until it floats, and take it out to control drying. 5 from the oil pan, heat the oil and fry the beef until crisp and fragrant. 6. Add Pixian bean paste and Chili powder into a small and medium-sized wok until the fragrance and Chili oil come out. 7 Add minced onion and ginger to the hot pot again. Add salt, sugar, soy sauce and rice wine, and add a little boiling water to boil. 9 add water tofu, boil it and stir-fry it with slow fire. 10 hook some thin clams, push them evenly, and sprinkle with garlic (onion) and prepared pepper powder.
Proud as a peacock fish: 1, put vinegar in the water, wash the fish until it is not sticky, and then wipe or dry the fish body and skin. After the oil in the pot is boiled, add the onion, ginger slices and a small amount of pepper to saute until fragrant, and take up the oil filter for later use. 2. Cut the fish into joint heads of about 5mm. Cut the fish with scissors (only to the edge of the skin, don't break it). Cut the small green pepper and red pepper into small rings. 3. Put the cut fish into a plate, put it in the shape of a screen, and decorate it with green and red pepper rings. Put water in the pot into the steamer, put the fish into the plate after the water boils, and turn off the heat after 3 minutes. 4. After opening the watch cover, take out the cooked fish with a frying spoon. Remember not to burn yourself! Pour in the well-mixed fish sauce. The production of proud guppy is in progress, so we can start!