Raw materials connected with flesh and blood: beef fan bone with meat 1 block, crispy pepper100g, and a little chopped green onion. Seasoning: cumin powder, salt, monosodium glutamate, sesame oil and salad oil, spiced brine 1 pot. Method of preparation: 1, rinse the beef fan bones with blood, soak them in a boiling water pot, then fish them into a spiced brine pot for marinating, take them out and let them cool, then pick out the clean meat and slice them; Chop the crispy pepper into fine powder. 2. When the oil in the clean pot is burned to 70% heat, put in the beef fan and fry it until it is crispy, and pour it out to drain the oil.

3. Leave a little base oil in the pot, pour in the beef fan bone and crispy pepper, stir fry, add cumin powder, salt, monosodium glutamate, sesame oil and appropriate amount of chopped green onion while frying, and then take out the pot and put it on the slate tableware with beef fan bone. Serve.

Raw materials of horseshoe turtle pot: turtle 1 piece, horseshoe block 80g, water-soaked mushroom block 60g, dried onion block 50g, green and red pepper festival, ginger slice, garlic and pickled pepper powder a little each.

Seasoning: bean paste, salt, cooking wine, sugar, monosodium glutamate, fresh soup, raw flour and vegetable oil. Method: 1. Slaughter the turtle, soak it in boiling water, take it out and cut it into pieces.

2, the pot is on fire and put oil, first stir-fry the dried onion pieces, and take the pot to fill the bottom of the sand pot.

3. Then put oil in the pot, stir-fry ginger slices, garlic and turtle pieces together, add bean paste and pickled pepper powder until the color is red, add a proper amount of fresh soup, add salt, cooking wine, white sugar and monosodium glutamate, and when the turtle is soft and cooked, add horseshoe pieces, mushroom pieces and green and red pepper knots, stir-fry until the taste is good, then scoop out the pot and serve.

Xiangyi kumquat sparerib

Ingredients: 500g pork ribs, 30g kumquat, onion and ginger slices10g each.

Seasoning: 200 grams of red wine, water 130 grams, 30 grams of braised soy sauce, 0/2 grams of sugar/kloc-0, and 6 grams of chicken essence.

Production: 1, pork ribs washed away with blood, cut into sections for later use; Wash kumquat and put a few knives on the skin to make it taste good.

2. Heat the bottom oil in the pan to 40% heat, add the onion and ginger slices to saute, add the ribs and stir-fry until the color changes, add kumquat10g, cook in red wine, clear water, braised soy sauce, white sugar and chicken essence, simmer for 30min after the fire boils, pick out the crispy kumquat, and then pour in the remaining 20g kumquat, after the juice is collected by the fire.