Ingredients for boiled meat Beef tenderloin 200g bean sprouts 30g leek moss 2 shallots 2cm small pieces of garlic 2 cloves ginger 2 cloves dried chili pepper 5g pepper 2g water 350g egg white a small amount of condiments Pixian bean paste 20g rice wine 12g braised soy sauce 10g sugar 3g salt 3g cassava

Prepare all foods using 15g of starch method.

Cut beef and mutton into slices against the grain.

Corned beef 1: Cut the beef and mutton into small pieces, add 1g of salt, 5g of light soy sauce, and 5g of rice wine and knead evenly.

Corned beef 2: Add a little tapioca starch to solidify, add small amounts at frequent meals, rub the beef and mutton until the corn starch is absorbed into the meat.

Corned beef 3: Finally add about 5g of egg white, and rub the beef until the egg white is absorbed.

Beef marinating in progress!

Cut the leek moss into sections with a diagonal knife, and chop the onion and garlic into small pieces.

Finely chop the Pixian bean paste.

Pour a small amount of oil into the pot, add peppercorns and cook until brown, then add chili peppers and stir-fry until brownish red.

While the fried Sichuan peppercorns are hot, chop the chives and bean sprouts into pieces and cook them in a pot until they are tender, then cover them in a porcelain bowl.

Pour about 20g of oil into the pot, heat it up and then add Pixian bean paste and stir-fry over low heat until it becomes chili oil.

Add onion and ginger and stir-fry until fragrant.

Add sugar and remaining salt, light soy sauce, and rice wine.

Add water and simmer until boiling.

Turn the boiling water to medium heat, keep the fried noodles at a slight boil, and cook the beef, mutton, and mutton slices one by one until they turn pale in color, indicating they are cooked, remove from the pot and pour into a bowl.

Spread the chili pepper and garlic paste one after another, and pour boiling oil on top.

Mouth-watering boiled meat is served.

Ingredients for chicken legs and prawns stew Chicken legs 200g shrimps 200g green pepper 80g small pepper 20g garlic 30g onion 1 Pixian bean paste 20g light soy sauce 30g rice wine appropriate amount of black pepper appropriate amount of sesame seeds appropriate amount of salt Method 2 chicken legs

Cut the noodles with a knife, add rice wine, black pepper and salt, mix well and marinate for 10 minutes. Open the back of the shrimp, remove the shrimp lines, rinse well, add rice wine, black pepper and salt, mix well and marinate for 10 minutes. Cut the green pepper into strips. Cut the small pepper into strips. Peel and round the garlic.

Add a small amount of oil to the pan with sliced ??green onions, then add the chicken legs and fry slowly over low heat. Pay special attention. Turn over when the chicken legs are fried until brown.

Slowly fry the other side again until browned. Remove and set aside. Saute the onions and garlic until fragrant. Add the shrimps and stir-fry the shrimps until they lose color. Add the chicken legs, Pixian bean paste and light soy sauce. Add Chaotian pepper and stir-fry evenly.

Remove from the pot and place on the plate. Sprinkle sesame seeds, cabbage meatballs, stewed vermicelli. Ingredients: 300g Chinese cabbage vermicelli, appropriate amount of meatballs, appropriate amount of onions, appropriate amount of ginger, 1 dark soy sauce, 3g light soy sauce, 8g salt, appropriate amount of salt. Method: Fry onion, ginger and star anise until fragrant.

Add cabbage and stir-fry until soft.

After frying until soft, add the meatballs, cooked sweet potato vermicelli, light soy sauce, dark soy sauce, and water.

Bring to a boil, simmer over medium-low heat for 5 minutes, and add salt seasoning before serving.

The fragrant and hot cabbage meatballs stewed with vermicelli are served.

Ingredients for taro chicken, chicken pipa legs, 4 10 potatoes, 4 cloves of ginger, 4 slices of galangal, 2 slices of pepper, 20 pieces of Pixian bean paste, 25g rice wine, 5g light soy sauce, 6g sugar, 2g salt, appropriate amount of scallions or chives, appropriate method to peel the potato.

Make tea and set aside.

Cut the ginger into slices and finely chop the Pixian bean paste.

Pour the black pepper chicken pieces into a pot with cold water, cook and remove the oozing foam.

Add oil to the pot, add Pixian bean paste when it is hot, and stir-fry the chili oil over medium heat.

Add ginger, garlic and spices and stir-fry until fragrant.

Add black pepper chicken pieces, rice wine, and light soy sauce and stir-fry until fragrant.

Add the potato, add boiling water to cover the food, bring to a boil, then reduce to medium heat and simmer for 20 minutes.

Add sugar and salt to taste before serving.