Rice noodles, sliced meat.

Seasoning: chili sauce, salt, egg white, chicken essence, red wine, soy sauce, curd juice, ginger powder.

Practice:

1, first make rice noodles. Use washed and dried glutinous rice into the oil-free pan fried until light brown, add thirteen spices. Then use a food processor to break it into powder, and you're ready to go;

2. Marinate the meat slices with all the seasonings for 10 minutes. Dredge the meat pieces with rice flour all over and steam them in a pot under water for 20 minutes.?

1 bowl of rice, 1/3 bowl of glutinous rice? 15 dried chili peppers (can be reduced if you can't eat spicy food), 30 peppercorns, 2 star anise, 1 small piece of cinnamon, 3 slices of allspice, 1 piece of allspice, 15 pieces of cumin, 1 piece of cloves

How to do it:

1. Dry the wok over the fire, then pour in the rice and glutinous rice and stir-fry them over the lowest possible heat;

2. While stir-frying the rice, wash the dried chili peppers, cinnamon, allspice, and allspice with water, then use kitchen paper to dry the rice.

2, while stir-frying the rice, rinse the dried chili peppers, cinnamon, incense leaves, and fragrant sand with water, then dry with kitchen paper towels, and then fry them into small pieces and stir-fry them together;

3, pour the rest of the remaining spices into the pan with the same stir-frying until the rice turns light brown to turn off the heat;

4, turn off the heat and wait for it to cool down a little bit, and then pour it into a food processor or blender to grind into a coarser rice flour can be eaten.

Preserved peppers method: chili pepper washed and de-tipped, placed in a pot of boiling water blanch, fished out, dry water, cut into fine particles with a knife, plus glutinous rice flour, rice flour, Sichuan salt, peppercorns, dry wine and mix well, spread out, a little bit of drying that is loaded into the altar, pressed tightly.

Near the mouth of the altar, use clean bamboo shoot shells, straw 1 gabion to plug. The altar is inverted, mouth down, put in a pot of water so that the air can not enter the inside, storage for several months after the use.

2. Want to fire gas enough, steam about 2 hours or so, soft molding for degrees.

1. This dish is one of the three steamed nine buckle dishes, especially popular in the eastern Sichuan folk, the reason is that chili pepper planting is extremely common, every family has a stone mill, glutinous rice, rice can be ground into powder, production is very provincial, almost every family has several altars of preserved sea pepper storage. Usually the family meal, take some preserved sea pepper out, fried in oil, can be under the rice. On New Year's Day, it is used to cook with meat into feast dishes for friends and relatives to enjoy.

2. skin glutinous meat fat, slightly sour and slightly spicy, colorful, fragrant

1, millet washed and soaked, to be used. Steamed meat rice flour with a little water, fully soaked soft. Ribs chopped into knots, and star anise, ginger together into the cool water heated until the water boils, fish out and rinse off the blood foam.

2, the boiled ribs, millet and steamed meat rice flour mix well with vegetables by the refrigerator marinade for two hours,

3, the cage on the pad a lotus leaf, loaded with pork ribs, on the cage steaming for 40 to 60 minutes until cooked, take out, put in the minced garlic, loaded with lettuce plate that is ready to be done