Braised pork intestines (1) Buy cold chicken and wash it with warm water for several times, then put a spoonful of salt and wash it twice by hand. 2. Then turn the intestines upside down to remove most of the oil and oil tendons, then put a spoonful of salt to wash them by hand (a little oil will make the cold chicken taste better), wash them inside and then turn them over and wash them again; 3. Boil the washed cold chicken 5min tap water for 5 minutes, turn it over with a shovel halfway, and wash the steamed cold chicken with clear water; 4. Cut the carrot into the size you like, then cut the cold chicken into sections and soak them in rice washing water 15 ~ 20min, and then drain the water for later use; 5. Cut ginger in half and garlic in half.
6. Start the oil pan again. When consuming oil, put pepper, Pixian bean paste, bean paste, single crystal rock sugar and onion ginger on the frying spoon, and put oil in it to fry onion ginger; 7. Add fat sausage and fry1min; 8. Re-cold water, (add more cold water to cook for about 40min minutes), rice wine, a small amount of soy sauce (soy sauce can't be put too much, too many colors), cover the lid and bring to a boil, and turn to medium heat for 20 minutes; 9. Add radish to boil 15 ~ 20min (depending on the size of the basket) 10. When the juice is thick, add a little salt (a little is enough, Pixian bean paste and bean paste are both salted), chicken essence and coriander stalks.
Roast beef brisket 1 beef tendon with yam, cut into pieces, cut raw in a boiling water pot, wash, add ginger slices and onions into a pot of water, and cook until soft and refreshing. In addition, the peeled yam and carrot are cut into pieces and then blanched in a boiling water pot. 2. When eating, take out a proper amount of beef tendon and put it in the pot, add yam, carrot, red dates and medlar and cook for a while, then add salt and monosodium glutamate to taste, and put it in the pot to eat.