Which meat and vegetables dishes can you never get tired of eating? No one in your family will ever have to worry about running out of good dishes, and all of them are popular?

The first step: blanch tripe in water.

Spicy and delicious, especially with meals.

Food: 600g tripe, 200g bean sprouts, 2 lettuce, 50g bean sprouts, 2 oyster mushrooms, 1 pepper, 20g wild pepper, 5g pickled ginger, 60g hot pot ingredients, 20g garlic, dried red pepper

10 grams of chili pepper, appropriate amount of green onions, appropriate amount of Pixian bean paste, and a small amount of cooked sesame seeds.

Step 1: Clean the tripe and cut it into evenly sized pieces.

Step 2: Wash the prepared bean sprouts and garlic, cut the garlic into strips, clean and cut the lettuce into strips, clean and cut the oyster mushrooms into slices.

Step 3: Chop the pickled ginger and wild pepper and set aside. Chop the hot pot base ingredients. Crush the garlic and fry the lamb liver. Slice the dried red pepper and chili pepper and set aside.

Step 4: Pour oil into the pot, stir-fry the dried red chilies and chili peppers over low heat until fragrant and crispy.

Step 5: Pour an appropriate amount of oil into the pot again, set the temperature to 60%, add a few dried chili peppers and stir-fry until fragrant, add the prepared hot pot side dishes, bean sprouts, and lettuce into the pot and stir-fry until cooked through, sprinkle with some salt

Stir-fry and spread on the bottom of a plate.

Step 6: Pour oil into the pot and set the temperature to 50% heat. Pour in the chopped pickled cabbage and pickled ginger and stir-fry twice. Then add 1 tablespoon of Pixian bean paste and the chopped hot pot base and stir-fry until the chili oil is released.

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Then pour in water, bring to a boil, add mushroom slices, then season with a little salt.

Step 7: Finally pour in the tripe, remove the tripe after boiling.

Step 8: Sprinkle minced garlic, dried chili segments, and cooked sesame seeds.

Consumption of oil in the pot, after the oil is burned, pour the hot oil on it, get some green onions, and this special delicacy is ready.

The second course: Stir-fried kidneys.

It has a delicate taste, is smooth and not greasy, and is rich in nutrients.

Food: 2 pork kidneys, 1 chili pepper, 1 sharp pepper, appropriate amount of dry red pepper, appropriate amount of ginger slices, appropriate amount of rice wine, appropriate amount of tapioca starch, appropriate amount of salt and oil.

Step 1: Clean two pork kidneys, use a knife to cut them from the middle, and remove all the white tendons and red parts in the middle. Then use the knife to cut the waist pieces horizontally and vertically to make a good knife.

The flowers are then cut into pork kidney slices, which will look like flowers when fried.

Step 2: Cut the pork loin and place it in a vessel.

Add an appropriate amount of rice wine, ginger slices, salt, and starch to the glass container for pickling. The best pickling time is about half an hour.

Step 3: After the pickling time is up, wash the pork loin in water, then put it into a pot and blanch it in boiling water. The blanch time should not be too long, it is best to ensure it is about 5 minutes.

Step 4: Add an appropriate amount of oil to the pot, bring to a boil, add ginger slices and dried chili peppers to stir-fry until fragrant, pour pork loin into the pot, stir-fry until about 3 minutes and remove.

Step 5: Pour oil into the pot, add green and red peppers, stir-fry until raw, add the fried pork loin, pour in the corn starch, stir evenly and serve.

The third course: spicy sixty.

Fragrant and spicy, it’s so delicious that you can’t stop eating it!

Food: 400 grams of flower armor, appropriate amount of onion and garlic, appropriate amount of hot sauce, appropriate amount of Pixian bean paste, a small amount of rice wine, a small amount of light soy sauce, a small amount of oil consumption, a small amount of dried chili pepper, and an appropriate amount of salt and oil.

The first step: clean the purchased scallops, then soak them in salt water for a few hours to let them spit out gravel and dirt.

Step 2: Chop the onion and garlic and set aside. The amount of onion and garlic must be indispensable. While improving the freshness, it also needs to suppress the fishy smell of the sixty-year-old.

Step 3: Put cold water into the pot, put a few slices of ginger and green onions, pour in the washed scallops, cook until you open your mouth, pick it up, then put the cooked scallops into clean warm water and clean them to remove the sand.

It will be tidier and at the same time, you can also clean the foam after cooking.

Step 4: Heat oil and sauté shallots and ginger slices, add 1 spoonful of Pixian bean paste and 1 spoonful of hot sauce, stir-fry the chili oil, pour in minced garlic and dried chili peppers, finally pour in the flower armor and stir-fry evenly, add a small amount

Rice wine, a little salt, a tablespoon of light soy sauce, a tablespoon of oil, half a bowl of water, bring to a boil and then scoop it up.

That's the end of a delicious and spicy dish!

Course 4: Saliva Chicken.

The skin is crispy, the meat is smooth, the spicy and tender taste is unique, and it is loved by everyone.

Food: 1 three-yellow chicken, 8 slices of ginger, 1 bag of spicy beef sauce, 16 peppercorns, 2 green onions, appropriate amount of cooked peanuts, 1 frying spoon of cooking oil, appropriate amount of edible salt, appropriate amount of aged vinegar, and appropriate amount of rice wine.

Step 1: Wash the chicken and drain it.

Wash the ginger, garlic and pepper, cut the green onions into minced pieces, and cut the ginger into slices and set aside.

Step 2: Put half a pot of water into the pot, add 2 slices of ginger, scallions and rice wine and bring to a boil. After the water boils, put in the whole chicken and blanch it for about 3 seconds, then pick it up and continue this action 3 times. The purpose of this method is

In order to allow the chicken to be heated evenly, it is very easy to burn the skin if it is put into the pot immediately.

This is the extra step we add. This step is to heat the chicken 3 times.

Step 3: Then put the whole chicken into boiling water and blanch it for 15 minutes, making sure that the water in the pot does not cover the whole chicken.

If the water does not cover the chicken, roll the chicken body during the scalding period and never cover the pot.

Blanch the chicken for 15 minutes, then turn off the heat. At this time, cover the pot and let the chicken bake for 10 minutes, so that the chicken is cooked through.

Step 4: Take a clean bowl and pour spicy beef sauce and aged vinegar.

Step 5: Heat oil in another pot, add peppercorns, green onions and ginger and sauté until fragrant.

Then filter the ginger, garlic and pepper, and you only need the spicy oil.

Step 6: Let the chicken cool, cut into pieces, and put on a plate.