Method of spicy eggplant dumplings: 1. Long eggplant is pedicled, cleaned and peeled, cut into two sections in cross section, and then cut into cutter heads. Cut the pepper into strips. 2. Add salt, chicken essence, onion, ginger foam and more than half of raw eggs to the dumpling stuffing and stir well. Put it in the eggplant folder and dip it in the noodles. 3. Use the remaining raw eggs, beat them into a bowl and stir them into egg liquid, and then pour in wheat flour to stir the egg yolk liquid. Mix salt, chicken essence, pepper noodles, soup and cassava starch into juice in a bowl. 4. Add some oil to the spoon and heat it to 50% to 60%. Drag the eggplant clip with the whole egg yolk liquid into the spoon and fry it. After it is golden, pour it out and drain the oil. 5. Put oil on the spoon. After boiling, use the onion and ginger foam in the wok, put it in the pepper section and stir-fry. After adding the mixed juice, add the fried eggplant dumplings, turn them evenly, add Chili oil, and set the plate.

Wash the fried spicy beans 1 soybeans, boil them, take a big pot, add wheat flour, pepper noodles, pepper noodles, salt and water, mix them into flour paste, put them into soybean-wrapped noodles, heat them with green vegetable oil in a wok, and fry them in soybeans.

Raw materials of spicy chicken shreds: chicken breast, green pepper, salt, chicken essence, chopped Sichuan pepper, monosodium glutamate, white sugar, pepper noodles, Shaoxing wine and sesame oil. 1. Wash the chicken breast, clean the green pepper, remove the seeds and cut into shreds, and set aside. 2. The wok is easy to get angry and get water. Add salt, add chicken breast and cook it, remove it and let it cool, tear it into filaments and reserve it. 3. Pour shredded chicken and green pepper into the container, add chicken essence, chopped Sichuan pepper, monosodium glutamate, white sugar, pepper noodles, Shaoxing wine and sesame oil and mix well.

Rough machining of spicy beef offal in spicy pot beef offal soup: beef tripe, beef intestines and beef heart are put into a pot, and then washed by hand with wheat flour and aged vinegar, washed clean, then put into a pressure cooker, poured with cold water and soaked in raw materials, and added with Dongru, ginger slices and fermented mash juice, and then pressed by SAIC Motor for 15min, then taken off and cooled, and punched with a flower knife. Steps: 1, put the big bone soup into the pot, add the white radish slices and cook for 2 minutes. When the basket is transparent, scoop it up and put it into the bottom of the spicy dry pot, and keep the big bone soup. 2. Add 30 grams of cooking oil to the pot, bring it to a boiling point of 50%, add 20 grams of mashed garlic to stir fry, then add black pepper beef sauce to stir fry until fragrant, add the big bone soup with radish slices to boil, put it in beef offal soup and simmer 1min, take it out of the pot, put it into a spicy dry pot full of bamboo sticks, pour in 80% hot spicy oil to stir fry, and decorate with chopped fragrant lai, diced pickles and green peppers.