Crispy pork 1 Marinate the pig neck with fruit and vegetable juice 12 hours, then wash it and cut it into 5×5×0.2 cm pieces. 2. Mix the south milk, garlic powder, half a bag of crispy fried powder, corn flour, salt, chicken essence, white sugar and white sesame tap water evenly, and put them into better pork neck slices for stirring and pickling. 3. Clean the pot with cooking oil, and when the temperature rises to 50% heat, change it to slow fire, fry the small fresh meat piece by piece until both sides are golden, pick it up, control the oil and replenish water, put it in a plate with a good lace pad paper, and dip it in. Fruit and vegetable juice: celery, onion, garlic, carrot, ginger and vanilla can be crushed and filtered. Dip: sweet and sour garlic, garlic, millet pepper, green lemon, white soy sauce, salt, chicken essence, sugar and mineral water can be crushed and stirred together.

Raw materials of water-slippery meat: fresh ribs, water-soaked yellow flowers, raw eggs, sweet potato vermicelli, shredded eggs, onions, salt, chicken essence, monosodium glutamate, white pepper powder and soy sauce. 1. Slice fresh ribs, marinate them with salt, chicken essence, monosodium glutamate, white pepper, sweet potato vermicelli and eggs, and marinate them with paddles. 2. Boil in boiling water and set aside. 3. Put kelp, safflower and slippery meat into the pot to widen the soup. Boil the seasoning with slow fire for about 10 minute, put it in a container and sprinkle with shredded eggs and onion. 1. Cut the green bamboo shoots into cubes with a thickness of 1 cm, kill the water with salt, cut the raw pork into cubes with a thickness of about 1.4 cm, and mix well with salt, rice wine and water bean powder. 2. Mix soy sauce, chicken essence, water bean powder, vinegar and bone soup into juice. 3. Put the pan on the stove fire, put the oil to 60% heat, add the meat and stir-fry the scattered seeds, add the pickled pepper powder and stir-fry until the oil is bright red, add the ginger slices, garlic, chopped green onion and diced green bamboo shoots, stir-fry and spray juice. After the sugar is bright, take the pan and set the plate.

Spicy killing pig dish 1. Wash pig blood and tofu separately and cut into small pieces the size of soda bottles. Cut beef liver into 0.3 cm thick slices. Pig lungs wash away blood by moving. 2. Add wheat flour and white rice vinegar to the intestines and pig's belly and knead it constantly. Put cold water into the pot, add material A, intestines, pig's belly and pig's lungs, bring to a boil and simmer until it is perfect. After fishing, cut the intestines into 3 cm segments, the pig's belly into thick strips, and the pig's lungs into small pieces of 10. 3. Pour the cooking oil into the pot, burn it to the boiling point of 60% to 70%, then add the ingredients to stir fry until fragrant, add Laoganma Chili sauce and bean paste to stir fry Chili oil, then pour the second soup, that is, the raw materials except the green garlic sprouts, burn it to the boiling point, bake it over medium fire for 6min, season it with salt, chicken powder and light soy sauce, put it in a container after taking out of the pot, and sprinkle the green garlic sprouts; Add Chili oil and pepper oil into the pot, take out the pot when it is 70% hot, and pour it on the green garlic seedlings.