Garlic pork tripe Ingredients: 500g pork tripe. Onion, ginger, rice wine, salt, chicken essence, nutmeg, galangal, clove, star anise and fennel. 5 grams of salt, 3 grams of chicken essence, 5 grams of rice wine, 5 grams of onion, 5 grams of ginger, soy sauce, minced garlic, tofu and oil pepper. Practice: 1, wash pork belly, soak it for a long time to remove blood, change cold water for 2-3 times in the middle, pick it up and put it in a boiling water pot, boil it again and pick it up; 2. Put the pork belly in another pot and put it on the fire. Add cold water to drown the pork belly. Put onion, ginger, rice wine, salt, chicken essence, nutmeg, galangal, clove, star anise and fennel in a pot, boil with boiling water, skim off floating foam, and cook with slow fire until pork belly is inserted into wooden chopsticks. 3. Pick up the cooked meat, drain the water, put it on the slate, slice it with a knife and dip it in the sauce, or roll the thin strips of cucumber and onion on a plate, pour the seasoning juice on it and sprinkle the color of shallots. This is a high-value and delicious dish. The seasoning juice is a mixture of the above seasoning juice foods.

Sauté ed duck intestines with ginger sauce Ingredients: fresh duck intestines, ginger slices, green pepper festival, dried Chili festival, rice wine, salt, monosodium glutamate, chicken essence, soy sauce, soy sauce king and pepper oil. Methods: 1. Clean the fresh duck intestines, cut them into pieces, put them in a hot pot filled with rice wine, quickly blanch them, pick them up and filter them for later use. 2. Heat the vegetable oil in a clean pot, put the money into ginger slices, green two-wattle Chili Festival and dried Chili Festival, stir-fry until salt, monosodium glutamate, chicken essence, soy sauce and soy sauce are added, then pour it into the hairy belly for a while, pour pepper oil before taking out the pot, and serve on a plate.

Ingredients of beef liver potato block: beef liver, potato, green pepper, red pepper, garlic, soy sauce and soy sauce, rice wine, tapioca starch, white pepper, sugar, sesame oil and salt. 1. Wash and slice beef liver, grab it with rice wine and cassava starch and marinate it for 10 minutes. 2. Slice potatoes, peppers and peppers. 3. Heat the oil from the pan, pour in the pork liver and fry it until it is 80% mature, then remove it. Add potato pieces, stir fry, and serve. 4. seasoning: soy sauce+soy sauce+soy sauce+rice wine+cassava starch+white pepper+salt+sugar+sesame oil. 5. Take out the pan again, pour in the fried juice, then pour in the beef liver and potato green pepper slices, and stir fry slightly. 6. Finally, sprinkle with mashed garlic, stir fry a little, and serve.