Second, the practice of dry pot ribs: 1. Chop a small piece of cold water into the pot, boil the bleeding foam, drain the water, add salt and thirteen spices, mix well with oil consumption and marinate for one hour. 2. pat a layer of cassava starch on the pot, fry it on low fire, control oil and replenish water. 3. Leave oil in the bottom of the pot, stir-fry onion, garlic and pepper, add garlic sprouts, carrots and millet pepper, stir-fry until soft.
Third, spicy tripe practice: 1. Cook tripe in advance, cut into pieces, and soak auricularia auricula in tap water for three hours. 2. Stir-fry Pixian bean paste, chafing dish and pepper in a pot, add auricularia auricula and bean sprouts, stir well and add cold water. 3. Add salt, monosodium glutamate, thirteen spices, soy sauce, chicken essence and slow fire to the tripe.
4. Steamed eggplant with garlic-prepare food in advance-3 purple eggplants, 4 cloves of garlic, red bell pepper 1 slice, green onion 1 root, and appropriate amount of cooking oil. Process: 1. Wash the purple eggplant and steam for 8 minutes until cooked. 2. Steam the eggplant, chop the ginger and garlic, cut the green onion into onion segments, and dice the red bell pepper for later use. 3. Add an appropriate amount of green vegetable oil to the wok, add half of garlic paste and stir-fry until fragrant, then add 2 tablespoons of light soy sauce, 1 teaspoon of oil consumption, then pour in the diced red bell pepper and the other half of minced garlic and stir well to make a sauce. 4, cooked long eggplant, gently open with chopsticks, put the seasoning juice in the middle of the long eggplant, and finally sprinkle with small fragrant green segments. Soft and refreshing, simple in nutrients, especially salty and fragrant!