Raw materials: 500 grams of pork ribs (center), 30 grams of dried plums, 5 grams of minced green onions, garlic slices, 2 grams of green and red pepper rings.

Seasonings: 20 grams each of Ajinomoto soy sauce, dark soy sauce, 5 grams each of oyster sauce, rock sugar, 10 grams of Donggu Soy Sauce, 100 grams of fresh broth, 1 kilogram of salad oil (about 30 grams).

Production:

1, the pork rib cut long section, and then into the red marinade, brine to nine mature fish out, and then into the burning to sixty percent of the hot oil pan frying for a few moments, fish out.

2, the pot to stay in the bottom of the oil is hot, sautéed minced green onions, garlic, cooked in Flavouride, oyster sauce, soy sauce, rock sugar, Donggu Soy Sauce, add fresh broth to boil, down into the spare ribs and soak the good dried plums and boil for 5 minutes, take out the microwave oven after the baked 4 minutes, dish sprinkled with green and red pepper rings can be.

Red brine (raw materials 4 kg amount):

500 grams of red currant rice, 13 grams of star anise, 15 grams of peppercorns, cinnamon, sesame seeds, cooking wine, Ajisai 20 grams, green onions, ginger 30 grams, water over the raw materials can be boiled.

Shredded radish boiled shrimp slip

Ingredients:

Shrimp, white radish, green radish, straw mushrooms, parsley, fungus, sugar, chicken powder, scallions, ginger, salt, broth.

Preparation:

Shrimp clean, drain the water, chopped into puree, add salt, chicken powder seasoning, made of shrimp gelatin spare;

white radish, green radish peeled, cut into thin shreds spare;

pot into the oil hot, onion, ginger chili pot, sautéed shredded white radish, shredded carrots, straw mushrooms, parsley, fungus, add broth to cook, under the shrimp gelatin, salt, chicken powder, sugar, seasoning can be. Seasoning can be.

The reason for the popularity:

The finished dish is tender shrimp, the soup is rich in flavor, and the shredded radish is very tasty.

Cumin Spiced Stick Bone

Main ingredients: inch bone 8.

Seasoning: 15 grams of soy sauce, 6 grams of sugar, 6 grams of monosodium glutamate (MSG), wine

Flavor: cumin spicy

Production Methods:

1, inch bone first with a little soy sauce, sugar, MSG, wine taste two hours;

2, steamed inch bone, filtered steam juice to be cooled, the steaming juice to be retained;

3, the oil is eighty percent of the hot, inch bone fried until the surface golden brown. Bone deep-fried until the surface of the golden brown drain oil;

4, popping garlic, red pepper and bone, add with the right amount of steam juice, cumin powder, soy sauce, sugar, monosodium glutamate sauce, stir fry until the juice is thick sprinkled with green onions can be.

Note:

inch bone is also commonly referred to as the toothpick bone, usually not readily available to buy, you can buy pig hind legs. The show (also known as bone show) back to their own processing, cut off the excess meat can be organized marinade code spare.

Hand-torn homemade sauce board fish

Main ingredients: Wuchang fish 1 (about 750 grams)

Accessories: shredded onion, shredded scallion 20 grams each, millet pepper section, coriander section 10 grams each, pepper 5 grams of dried chili pepper section

Seasoning: Salt, cooking wine, ginger and onion juice, pepper, a pinch of fresh soy sauce, fresh dew, chicken broth, monosodium glutamate (MSG), seafood sauce, sweet noodle sauce, ribs sauce, Pepper oil, sesame oil, each appropriate amount

Preparation:

2. Tear the prepared fish blanks into small pieces, and then add shredded onions, shredded scallions, millet pepper section, dried chili pepper section, coriander section and fresh pepper, and seasoned with a product of fresh soy sauce, fresh dew, chicken essence, monosodium glutamate, pepper oil and sesame oil, and mix it well, then plate it into.

Characteristics: the fish is dry and fragrant, moderately spicy, smoky flavor.

Piu Xiang Hand-torn Lamb Chops

Main ingredients: lamb chops, potatoes

Accessories: Sichuan-style marinade, ginger rice, garlic rice, small green pepper rings, millet chili circles, spicy sauce, Lao Gan Ma black beans

Seasonings: pepper, cumin powder, chicken essence, monosodium glutamate, sugar

Practice:

1, cut the lamb chopped into knots, put in a pot of water to bleach clean the blood. The next boiling water pot to fly a water, and then into the savory flavor of the Sichuan-style brine pot brined, fished out and drained to be used. The other will be potato cut strips to be used.

2, the drained lamb chops into the boiling to 70% of the frying pan deep-fried until golden brown, fishing out of the oil. The other potato strips also under the frying pan slippery oil, fishing out to be used.

3, the pan left the bottom oil, under the ginger rice, garlic rice, small green pepper circles, millet chili circles, spicy sauce and Lao Gan Ma tempeh stir-fried. In the fried lamb chops and potato strips stir-fried, seasoned chicken, MSG, sugar, sprinkle pepper and cumin powder together and stir-fried well. Before starting to cook, drizzle with sesame oil and sprinkle some chopped green onions on the plate.

Old Tofu with Peppers

Main Ingredients: Old Tofu

Side Ingredients: Green and Red Pepper Sections, Garlic Sapling Sections

Seasoning: Salt, MSG, Sugar

Directions:

Take the old tofu and cut it into slices that are 3 centimeters long, 2 centimeters wide, and 1 centimeter thick, then saute it in a frying pan until it is golden brown on both sides, and then add the red and green pepper sections and garlic sapling sections and fry them until they are fragrant. Add salt, monosodium glutamate (MSG), sugar and other seasonings before leaving the pan, and plate it up.

Ground pot beef

Ingredients: beef brisket (choose the part with tendon skin), carrots 400 grams each, ground pot cake 10.

Seasonings: star anise, ginger, PI County bean paste 3 grams each, soy sauce, pepper, green onion 2 grams each, 5 grams of cinnamon, 100 grams of salad oil, 1500 grams of broth, 4 grams of scallion.

Preparation:

1. beef brisket washed, cut into large pieces weighing about 20 grams, rinsed and bleached with water for 1 hour to remove blood.

2. frying pan on the fire, put 50 grams of salad oil, burned to seventy percent heat, put onions, ginger sautéed, add the brisket, stir-fry until the meat began to whiten, add star anise, peppercorns, cinnamon, soybean paste, continue to stir-frying incense on a small fire, add broth and soy sauce, large fire boil, change to the fire simmering for 90 minutes, remove from the fire and standby.

3. carrots cut into about 10 grams of the weight of the hobnail block, cooked in the pot, fish out and put into the ground pot.

4. Put the remaining salad oil in a pan, heat to 50-60%, add the pan cakes, fry on low heat for 3-5 minutes, until one side of the color is golden brown, take out and arrange around the pan, pour the processed beef brisket into the pan, sprinkle scallions on top, and then ignite the alcohol under the pan after serving.

The practice of ground pot cake: like steamed buns and noodles, the noodles add a little condensed milk, can enhance the flavor of the cake. When the dough is ready, cut it into long strips and steam them.

The key: seasoning, add a little more cinnamon, can play the role of odor.

Slippery lamb

Materials: lamb back meat, sweet pota starch, salt, monosodium glutamate

Practice: the lamb back meat, it will be sent to the freezer to freeze a little bit, and then cut into a size of a uniform slice of thick and thin, it will be put into a water basin to bleach away the blood water, fished out of the drain, nabang to add sweet pota starch, salt and monosodium glutamate, mixed well and then into the pot of boiling water, cook until it floats in the water and is a lamps nest-like, then it is a lamps nest-like. When the lamp lamp nest shape, it will be fished out into the soup pot, sprinkle some green onions will be good.

Characteristics:

The cooked slices of pork are crystal clear and tender, smooth and fragrant.

Tea tree mushrooms burst intestine head

Practice:

1, take the treatment of clean fat intestines put in a pressure cooker, mixed with a variety of spices made of brine, on the fire pressure until soft and cooked out, cooled and cut into strips.

2, the net pot on the fire put the oil hot, first under the water hair wild tea tree mushrooms fried incense out, and then under the head of the fat intestines burst incense, pour out the oil.

3, the pot to stay in the bottom of the oil, first under the dried chili pepper section, black beans, green pepper pieces, ginger and garlic fried incense.

4, and then pour into the tea tree mushrooms and fat intestines, add salt, sugar, soy sauce and monosodium glutamate stir fry, and then sprinkle garlic cloves, a little fried can be served.

Characteristics:

This dish highlights the flavor of spicy and black bean fusion.

Crispy bamboo fat intestines

Practice:

1, the pot of oil, first under the minced ginger, minced garlic, green onion and millet pepper knots stir-fry incense.

2, and then pour into the marinated fat intestines continue to stir-fry, between the addition of green pepper sections and marinated diced bamboo shoots.

Characteristics:

This dish selects the thicker meat head and crispy bamboo shoots as the auxiliary materials, into the five spices brine pot brine until flavorful, take out and cut into dices, and then into the pot with brined fat intestines into the dish together with the fried.

Chopped fatty sausage

Practice:

1, chopped pork chop into small sections, the treatment of clean fatty sausage cut into small pieces, together with the pot, plus ginger, water black beans, crispy soybean paste, salt, sugar, monosodium glutamate and steamed meat and rice flour mix, set into the bowl of buckle.

2, and then put on the mixing flavor after the potato blocks, into the cage steamed, removed from the buckle plate, sprinkled with parsley section into

Grandma Fried Chicken

Raw materials: 750 grams of chicken, chicken (gizzard, chicken liver, chicken intestines 70 grams each), chicken waist 2.

Seasoning:A material (star anise, pepper, sesame leaves 3 grams each, 5 grams of nutmeg, 15 grams of cinnamon), dried red chili pepper knots, scallions, Haitian old soya sauce 5 grams each, green onion segments, ginger slices, garlic 15 grams each, Dongguyi Pinch of Fresh Soya Sauce, 4 grams of pepper each, 8 grams of cooking wine, sesame oil, 6 grams of refined salt each, 2 grams of monosodium glutamate (MSG), 700 grams of boiling water, 25 grams of vegetable oil.

Practice:

1. Slaughter the chicken system clean, chopped into pieces, soaked in water for 5 minutes, remove the blood and drain.

2. Net pot on the fire, hot dripping vegetable oil, put onion, ginger, garlic, chili pepper section, A material burst incense, and then poured into the chicken, chicken, chicken stir fry 5 minutes, pour soy sauce, soy sauce, salt stir fry, until the chicken skin tightening, cooking wine, add hot water to the boil, turn the heat to small, put pepper, cover the pot, simmering on a small fire for 30 minutes after the monosodium glutamate, dripping sesame oil, sprinkle scallions sheng into the blue ceramic pots. You can do it.

pot roll sea cucumber

Ingredients:

sea cucumber 100 grams, 100 grams of mushrooms, 100 grams of asparagus, 50 grams of fresh meat, 50 grams of soy sauce, 10 grams of cilantro, 10 grams of chives, 10 grams of scallion, 10 grams of millet chili circles, ginger, garlic 5 grams each, oyster sauce, salt, pepper, sugar, vinegar, monosodium glutamate, chicken juice, soup, salad oil each.

2, the net pot put a little oil heat, under the ginger, garlic, soy sauce meat and fresh meat grains first stir-fried, then add mushrooms and asparagus grains, put oyster sauce, salt, pepper, sugar and monosodium glutamate stir-fried together, such as pouring into the sea cucumber slices and sprinkled with parsley, chives, small onion pops and millet chili pepper ring stir-fried, dripping a little balsamic vinegar and sesame oil, pan pan and pan side of the pan on the pan, that is done.

Tips:

To make a pot roast, combine flour, egg, green onion and water, stir well to form a paste, then fry in a pan to form flakes, then press them into a round shape with a round mold.