1 hairy meatballs and 600g pork belly (three fat and seven thin) are cut into fine sand. Soak 70 grams of sweet potato vermicelli in cold water and cut into 6 cm long segments. Water chestnut100g. 2. Pork belly, sweet potato vermicelli and horseshoe seeds are put into the pot. Add 20g Jiang Mo, 10g salt, 4g spicy fresh dew and 50g ginger, garlic and Jiang Shui, and stir evenly in the same direction. Then add a raw egg, 40g water starch and 8g allspice powder to make 70g meatballs. 3. Put the meatballs with better meatballs into 80% boiling oil and fry them until they are golden in shape and color, and then take out oil control and replenish water. 4. Add 5 kilograms of bone soup to a clean pot, add appropriate amount of salt, chicken essence, star anise, galangal and cinnamon, add fried meatballs, and simmer for 2 hours to keep the shrimp eye water melt at the entrance. Step: 1, heat the bottom of the casserole, add 150g shredded onion and stir-fry until fragrant, and add 10 brown hair balls. 2. Take the original soup 100g, boil it in a pot and pour it on the meatballs.

Making fragrant beef tongue potatoes: 1. Blanch the fresh beef ribs in hot water, remove the blood, take them out and wash them with warm water, then boil the money in the old marinade. 2. Cut purple and sweet potatoes into filaments, soak them in water with paper towels, and then fry the money in 60% hot oil. 3. Lai Xiang takes stems and cuts; Slice beef ribs with better sauce; Roll the cooked shredded potatoes and coriander stalks together, put them in a dish with homemade sauce, and serve with old gravy. Old gravy: 2 kg of bone soup, 200g of onion, ginger and garlic sugar, 0/00g of pepper oil chicken essence, 400g of soy sauce, 80g of Chili powder, 0/50g of fresh spicy juice, 50g of spiced powder, and simmered for 2 hours. Self-made sauce: soy sauce 10g automobile engine oil, 2g soy sauce, 5g water, 5g Korean hot sauce, and the sauce is cooked with medium and low fire.

Preparation method of spicy crispy tofu: 1, water tofu is cut into 2.5 cm thick slices, soul chicken soup is adjusted to a light salty mouth, boiled with strong fire, and tofu is soaked in water for about 10min to taste. 2. Mix all the materials such as glutinous rice flour into composite powder, scoop up the tofu and drain it, pat a thin layer of powder with a spatula, then put it on the spatula and fry it in 60% to 70% hot oil for about 2-3 minutes until the soybean oil skin is a little hard and golden yellow. Note: Qilixiang and garlic salt are both Japanese condiments, Qilixiang is mainly spicy and spicy powder, salty and fragrant; The main components of garlic salt are garlic powder and salt. These condiments are added to the compound powder, which has a full taste and can be eaten without other materials. Water tofu is difficult to fry, but this layer of powder, like a piece of paper, is tender outside and fragrant inside, but slippery inside.