1, northeast roasted cold noodles
Brush a layer of oil on the pot, put a piece of northeast cold noodles, cut the ham in half and fry it in the pot. Beat an egg on the cold noodles, spread it evenly with a shovel, turn it over after solidification, and coat it with Korean hot sauce. Put the ham sausage on the dough, sprinkle with chopped green onion and chopped coriander, roll it up, brush it with a layer of hot sauce and sprinkle with sesame seeds.
2, iron plate tofu
Mix a bowl of juice, salt, sugar, soy sauce, oyster sauce, chicken essence, minced garlic, millet pepper and three spoonfuls of water. Prepare an old tofu and cut it into small pieces, wrap it in egg liquid and dip it in starch. Heat oil from the pan and fry until golden on both sides. Pour in the juice, and then collect the juice with high fire.
3, Mao
Heat oil from the pot, add Pixian bean paste and stir-fry a hot pot bottom material. Add water, salt, chicken essence, oyster sauce and soy sauce to taste. Boil the water, add bean sprouts, fungus and vegetables to boil, take them out and spread them at the bottom of the bowl, continue to add duck blood slices and luncheon meat to blanch, take them out and put them in the bowl, blanch for 20 seconds, take them out and put them in the bowl. Sprinkle with chopped green onion, pepper, dried pepper, sesame and minced garlic, and stir-fry with hot oil.
4, brown sugar Baba
Heat the oil from the pan, and fry the glutinous rice paste in the pan until both sides are brown. Sprinkle with soy flour and brown sugar juice.
Step 5 mix edamame
Wash the edamame, blanch it, add a spoonful of salt to the water to increase the bottom taste, blanch it for 8 minutes, then take it out, rinse it with cold water, control the moisture and put it into a bowl. Cut off the roots on both sides of edamame with scissors, which will make it more tasty. Add a spoonful of salt, chicken essence, sugar, minced garlic, oyster sauce, soy sauce, vinegar, dried pepper and pepper to the bowl and stir well.
6. Spicy fried clams
Prepare a basin of clear water, add clams, add a spoonful of oil and a spoonful of salt, and the clams spit sand for half an hour. Wash in half an hour. Boil the water in the pot, blanch the clams, add cooking wine to remove the fishy smell, blanch the water to the opening, and drain. Heat oil in a pan, add ginger, garlic and dried chili until fragrant, stir-fry two spoonfuls of bean paste into red oil, add clams and stir-fry, add salt, sugar, chicken essence, thirteen spices, oyster sauce and soy sauce, add a little water and half a can of beer, and continue to stir-fry for one minute. Sprinkle some coriander segments and mix well.