1. Prepare the ingredients: the sausage, salt, ginger, Pixian watercress, soy sauce, rhizoma Dioscoreae Septemlobae, star anise, pepper granules, monosodium glutamate, cooking wine, sugar, chopped green onion, coriander, flour, soaked soybeans, tsaoko and vinegar

2. Clean the sausage. Turn the other side over and wash it

5. Tear off the excess oil, wash it, then pour about 1g of vinegar and knead it for a few minutes, and then clean it.

6. Put the fat sausage in the pot with cold water, boil it for about five minutes, and then take it out of the pot to cool

7. Cut the fat sausage into small pieces after cooling, then pour the fat sausage into the pot and fry it, and take it out

8. Add ginger, Pixian watercress, peppercorns, soy sauce, Amomum tsaoko, Rhizoma Dioscoreae Septemlobae, star anise and white sugar and stir-fry until fragrant

9. Stir-fry the ingredients, pour in the fat sausage and stir-fry over high heat

1. Pour in cooking wine, stir-fry for two or three minutes, and then pour in hot water to boil

11. Add monosodium glutamate

13. Add chopped green onion and sprinkle some coriander when taking out of the pot

2. Spicy and fragrant sesame seeds

Ingredients: a catty of spiced sesame seeds, oyster sauce, oil pepper, garlic, chicken essence, soy sauce, salt, sesame oil, white sugar, sesame seeds and cumin;

Practice

1. Go to the vegetable market to buy dried fragrant incense (this dried fragrant incense is smoked, and we call it marinated fragrant incense).

2. Dry clean incense and slice it. Pour clear water into the pot and boil it until it is dry.

3. drain the fragrant dried fruit, pour the fragrant dried fruit oil when the oil temperature is 7% hot, and wait until the surface of fragrant dried fruit is slightly burnt. (In this step, the fragrant dried fruit can be cooked several times. Never fry it for too long, or it will be hard.) Drain the oily fragrant dried fruit for later use.

4. Heat on low heat, leave a little oil in the pot, pour in minced garlic and saute until fragrant (I used a head of garlic, and I like the strong smell of garlic), and add oil pepper, oyster sauce, soy sauce, chicken essence, sesame oil and white sugar at one time (the amount should be adjusted according to your own taste and fragrant dryness, because oyster sauce and soy sauce are salty, so no salt is added), and then pour in after all the seasonings are mixed well.

3. Fried saury with eggs

Ingredients: one egg, salt;

Practice:

1. Wash the swordfish and marinate it with appropriate amount of salt for half an hour;

2. Add one egg and stir well, then add the salted saury;

3. Add peanut oil to the pot, heat it, put the saury wrapped with egg liquid and fry it;

4. Sauté ed saury until one side is golden, then turn it over and fry it to the other side;

5. dish the fried saury;

Fourth, stir-fry chicken gizzards with chopped peppers

Practice:

1. Clean the chicken gizzards, cut them into thin slices, add Jiang Mo and red chopped peppers, and marinate them in cooking wine for about 2 minutes;

2. Wash the long green pepper, remove the seeds and cut into sections, and slice the onion, ginger and garlic;

3. Put oil in a hot pan. When the oil is hot, add pepper, ginger, onion and garlic in turn and stir-fry until fragrant;

4. Stir-fry the marinated chicken gizzards over high fire until they are cut off;

5. add green pepper pieces and stir fry, add a little soy sauce, stir fry until the green pepper is cut off, add a little salt and sprinkle with a little sesame oil.