A basket of braised beef offal soup 700g radish, 500g onion, 4 ginger, 15g garlic, 20g small red pepper, 3 oils, 3 teaspoons of salt, 2g salt, 1 teaspoon of soy sauce, 1 teaspoon of Le Jia stewed thick soup treasure, 1 slice of soy sauce,/kloc-. Tie the green onion, cut off the head and tail of the garlic, slice the ginger, and cut the small red pepper into two holes to release the sweetness. If you don't like spicy food, don't put it. 2. Put the beef tendon in cold water, pat it dry, blanch it to remove blood stains, and then remove it for later use. 3. Heat the stone pot with low fire, add some oil, and gradually stir-fry shallots and garlic. 4. Stir-fry the ingredients in beef offal soup. 5. Add boiling water. 6. Pour in the right amount of salt, sugar, soy sauce, soy sauce and small red pepper. After boiling, turn to medium heat and stew for more than 30 minutes. 7. Then pour in the radish and stew for another 30 minutes. 8. You can enjoy the juice when it thickens.

Stir-fried broad beans with leek and shrimp skin: main ingredient: cowpea 280 g amaranth 100 g shrimp skin 40 g auxiliary oil 1 spoon salt 1 spoon ginger slices, 2 garlic slices and 3 dried peppers 1 spoon method 1. After peeling cowpea, wash it for use; 2. After amaranth is soaked in salt water, it is washed and disconnected; 3. Wash and chop ginger and garlic; Dry-cut peppers; 4. Add water to the pot and bring it to a boil. Put the cowpea in the pot, soak it for 3 minutes, pick it up and drain it; 5. After the wok is boiled, oil it properly; Stir-fry shallots, Jiang Mo and peppers, then add shrimps and stir-fry; 6. Stir-fry cowpeas in a pot; 7. Add appropriate soy sauce and salt, pour appropriate cold water and cook slightly; 8. After the cowpea is cooked and tasted, put the amaranth section into the pot and stir fry; 9. After all the food is fried, turn off the fire; Out of the pot, set the plate.

Pickled cucumber salad main ingredient cucumber 2500 g garlic 1 ginger 6 slices pepper 2 auxiliary ingredient soy sauce 700 g vinegar 100 g sugar 200 g chicken essence 30 g pure grain wine 50 g method 1. First, wash the cucumber and dry the surface moisture, then cut the cucumber into thin strips. 2. Sprinkle salt and marinate for 5 hours (container for cucumber). Put the cucumber on the cover plate of the trench and dry it until it is slightly dry. 4. Make marinade when drying cucumber: soy sauce and boil. 5. Add sugar and vinegar to boil. 6. Turn off the fire, add chicken essence and pure grain wine, stir and leave. 7. Slice the garlic. 8. Shred ginger. 9. Slice the pepper diagonally. 10. Join the dried cucumbers together and add garlic, ginger slices and pepper.