Braised pork intestines 1 Clean the cold chicken with warm water several times, then put a spoonful of salt and wash it twice by hand; 2. Then turn the intestine upside down to remove most of the oil and oil tendons, and then put a spoonful of salt to wash it by hand (a little oil will make the cold chicken taste better), clean it inside and turn it over to clean it again; 3. Boil the cleaned cold chicken 5min tap water for 5 minutes, turn it over with a shovel halfway, and clean 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 water15 ~ 20min, and then drain the water for reservation; 5. Cut the ginger in half and the garlic in half.
6. Start the oil pan again. When consuming oil, put the pepper, Pixian bean paste, bean paste, single crystal rock sugar and onion ginger on the frying spoon, and put the oil into it to fry the onion ginger; 7. Add the fat sausage and fry1min; 8. Re-cold water, (put more cold water to cook for about 40min minutes), rice wine, a small amount of soy sauce (soy sauce can't let go too much, too much color is too much), cover the lid and bring to a boil over a large fire, and turn to medium heat for 20 minutes; 9. Add radish and cook15 ~ 20min (see that the size of the basket is cut properly) 10. When the juice is thick, add a little salt to the juice (a little is enough, the soy bean paste in Pixian County is salted), chicken essence and coriander stalks.
Roasted beef brisket with Chinese yam 1 Cut beef tendon into pieces, cut it raw in a boiling water pot, clean it, 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 boiled in a boiling water pot. 2. When eating, fish a proper amount of beef tendon into the pot, add yam, carrots, red dates and medlar and cook for a while, then add salt and monosodium glutamate seasoning, and put the pot into the pot to eat.