Spicy griddle grilled lamb chops 1. Cut purple onions into large slices and green and red peppers into segments.

2. Chop the grilled lamb chops into sections, clean them and put them into the pressure cooker. Add an appropriate amount of cold water. After the water boils, skim off the foam. Add dongru, ginger slices, rice wine, 1 spoon of salt, 2 spoons of MSG, 1 spoon of MSG, and then pour

Add a small amount of chili pepper, fennel, cover and press for 15 minutes.

3. When the time is up, take out the roasted lamb chops, take out the pot and fire. Put a small amount of cooking oil in the pot, set the temperature to 5 minutes, then add the cooked roasted lamb chops. After frying until the surface is golden brown and hard, take it out and control it.

Dry residual oil.

4. Pour the oil into the pot and boil it, add the chili, Sichuan pepper, onion and garlic and stir-fry, then add the auxiliary ingredients cut into small pieces, stir-fry twice more, and then put the fried roast lamb chops into the pot.

While frying, add 1 tablespoon of salt and chicken essence, 2 tablespoons of five-spice powder, and 1 tablespoon of chili powder. Stir well and add in the flavor, then sprinkle in a small amount of white sesame seeds, and you can put it on the plate.

Food for braised yellow croaker: 1 yellow croaker, 1-2 pieces of ginger, 2-3 green onions, 2 millet peppers, 1 spoon of bean paste, 2 spoons of braised soy sauce, 1 spoon of rice wine, appropriate amount of salt, and a small amount of MSG.

Method: 1. Wash and cut all the food. Pour appropriate amount of oil into the pot and heat it. Put the fish in and fry. Once fried, turn over and fry again on the other side.

2. After frying on both sides, add scallions and ginger slices and sauté until fragrant, then add a spoonful of bean paste and stir-fry until fragrant, then add 2 spoons of braised soy sauce and 1 spoon of rice wine.

3. Pour in half a bowl of water, bring to a boil over high heat, turn to simmer and simmer for 8 minutes. After simmering, place the fish on the plate.

4. Then pour in the millet pepper and cook until raw, add a small amount of MSG to mix evenly, pour the sauce on the fish, and sprinkle with green onions.

Celery and tofu skin mixed with peanuts Ingredients: a handful of peanut kernels, a stick of celery, three tofu skins Condiments: salt, monosodium glutamate, sugar, June fresh, sesame oil Accessories: star anise 1. Cut the celery legs into diagonal sections and soak them in yuba

Cut into oblique sections after they become soft. 2. Boil the peanuts in boiling water for one minute and then take a bath with mineral water. 3. Add water, salt and star anise to the peanut kernels. Cook until crispy and turn into salted peanuts, usually about twenty minutes. 4. All ingredients, add salt, MSG,

Just stir the sugar, fresh milk and sesame oil evenly, and it will taste better after being refrigerated.