Main ingredient: 1000 grams of pancetta. Accessories: 30 grams of pepper, red currant powder 10 grams, 10 grams of salt, 10 grams of sugar, 15 grams of monosodium glutamate (MSG), 20 grams of soy sauce, 20 grams of rice wine, green onions, ginger appropriate method: 1, scrape the skin and meat in order to safeguard the skin and meat after steaming red and bright. 2, will be the frying pan boiled, without the need to add a little bit of oil, the skin and meat down to the pan, and constantly branding fading. 3, 1000 grams of meat grains into the pot, add 30 grams of pepper; 10 grams of Red currant rice; add cool water not more than 2cm of meat grains. 1h. 4, after cooking the skin red and bright. 5, after cooking the meat grains, cut into a grid, yards into a bowl. 6, will be boiled in the pot of sesame peppercorns, into 1-2 large tea bags. 7, the pot with a bit of oil, popping the small onion ginger slices, adding light soy sauce, salt, monosodium glutamate, sugar, rice wine, rushing into the grains of meat not more than the cold water, boil can be turned off. 8, the sauce poured into the meat grains of cold water, can be put off the heat. 8, pour the sauce into the bowl containing the meat grain, and put in the bag of pepper. 9, put the bowl into the pot, cooking over moderate heat for 2 bells, and then pick out the pepper, ginger and garlic, pour out the sauce. 10, turn the meat grain in the dish.

Raw materials: 150 grams of beef ribs, 60 grams of fresh bullock, gonzo, lettuce **** 80 grams of sugar (small amount), dry lemon slices, ginger, scallion knots, salt, chicken broth, pepper, sugar (small amount), yellow gonzo pepper water, rice wine, purified water, handmade chili oil, coriander leaves each appropriate. Production method: 1, the bullock washed clean, put into the addition of yellow pepper water, sugar (a small amount), dry lemon slices and pure water pickle altar, soak for a week before you can use. 2, the tribute to the vegetables and lettuce in a pot of broad water blanch off the raw, fished into the pan to lay the bottom. The other is to put the beef ribs into a pot of water with ginger, green onion and rice wine, and then fish them up and cut them into slices, then cover them with vegetables and fruits in the plate.3. Put salt, chicken essence, pepper and sugar (a small amount) in the plate, and then ladle in the soup in which the beef ribs were boiled and the handmade chili oil, and mix it as a flavorful sauce and pour it on the beef ribs in the plate. Place the cooked bullock on top and garnish with some cilantro leaves.

Making: 1, the small yellowtail treatment clean pot, add ginger, scallion section, scent of the section, carrot slices, salt, rice wine and white pepper, tossing marinade into the flavor. 2, the net pot with a little oil, boiling sixty percent heat, the small yellowtail will be patted a layer of dry water starch into the pot, immersion frying until the fish crispy fish will be poured out of the oil, after playing the knife dish. 3, the pot to clean the heat again easily, put red wine, lemon and water, and then put a little red wine. Put in red wine, lime, rice vinegar, sugar and salt, until the stir-fried mellow sweet and sour sauce, out of the pan on the plate of small yellowtail on the edge, sprinkle fried garlic and scallions into both.