Specific practices:

Raw materials:

Duck breast, pork heart, pork belly, ham sausage, mushrooms, Chinese cabbage, bean sprouts, green onions, pickled peppers, dried peppers, butter, sesame oil, pepper, monosodium glutamate and chicken feed.

Specific practices:

1. Slice duck blood, chicken breast, pork belly, pork heart ham, mushrooms, Chinese cabbage and celery.

2. Put the wok on the fire, add a little oil to stir-fry the cabbage, celery, onion and soybean sprouts, add monosodium glutamate, add a little sesame oil and put it in a bowl as the bottom.

3. Put the wok on the fire, put the chicken breast, pork belly, pork heart and ham sausage into the wok, and add pickled peppers. Stir-fry dried Chili peppers, add a little fresh soup, then add butter, sesame oil, monosodium glutamate and chicken essence, and then put them on the fried accessories to make the bottom.

Qixinggang maoxuewang

Materials:

500g of duck blood, eel slices100g, pork100g, ham sausage150g, fresh yellow flowers 50g, soybean sprouts150g, water-borne fungus 50g and lettuce head100g.

Production method:

1, sliced duck blood, blanched in boiling water and fished out; Cut off the fibrous roots of bean sprouts, cut ham sausage into large pieces, cut pork (half fat and half thin) into pieces, cut lettuce heads into strips, remove stamens from yellow flowers, and cut dried peppers into sections.

2. Boil the chafing dish bottom material with water, and put it in the pot until it tastes delicious. Add salt and monosodium glutamate, add blood curd, eel slices, ham sausage, meat slices, bean sprouts, fungus, green onions and various vegetables to cook. After the bean sprouts are cut, the pot is transferred to the pot.

3. enlarge the wok on the fire, pour in the prepared oil and heat it to 60%. Stir-fry chilies until brown. Stir-fry chilies and pour them into a pot to serve.

Features:

The soup is red and bright, spicy and tender, and full of flavor.