500g of bezoar throat, 30g of pepper water1000g, 250g of hot and sour brine, 0/0g of spice bag, 0/0g of liquor10g of fermented glutinous rice juice10g of cooking wine, 30g of brown sugar, 20g of onion and 30g of ginger.

① Wash bezoar throat, cut it into flower knives, boil it in boiling water until it is half cooked, rinse it with clear water and drain it for later use.

② Put the bezoar throat into a pickle basin, cover it with a bamboo basket, press on a seasoning bag, pour in seasoning such as salt water, and soak for 2 hours.

50g of vegetable oil, 3g of refined salt, 5g of monosodium glutamate, 5g of chicken essence, 5g of fresh soy sauce, 5g of cooking wine, 5g of oyster sauce 10g, 5g of bean paste, 5g of Yongfeng hot sauce 10g, 5g of ginger, 5g of garlic 10g, and 30g of fresh soup.

1. Remove the oil film from the yellow throat, scrape it clean, and cut it into 2 cm wide inclined pieces; Red pepper is pedicled and cut into diamond-shaped slices, and onion slices; Slice ginger and garlic.

2. Blanch the yellow throat in a boiling water pot, remove it and let it cool, and remove the alkaline smell for later use.

3. Put a clean pot on a strong fire, add vegetable oil, heat it to 60%, add ginger slices and garlic slices, stir fry, add yellow throat, cook wine, stir fry until dry, and add refined salt, monosodium glutamate, chicken essence, oyster sauce, Yongfeng hot sauce, bean paste, fresh soy sauce, red pepper slices, stir fry.