Spicy shredded tripe raw materials: shredded tripe, clean bamboo shoots, fried Pleurotus ostreatus, garlic, cinnamon, dried sweet pepper, onion and garlic, fragrant lai, wine, soy sauce, salt, sesame oil, water starch and chicken essence. Methods: 1, sliced bamboo shoots; Pedicled Pleurotus ostreatus and sliced; Cut garlic into oblique sections; Mashed onion and ginger; Lai Xiang, clean it up. Put a clean pot on a stove fire, add animal oil to boil, add shredded lamb tripe, bamboo shoots and mushrooms into a wok, and add rice wine, soy sauce, salt, cinnamon, dried Chili and bone soup. 3. After boiling, put it in a colored sand bowl and simmer it on medium and small fire. 4. Remove the onion, ginger, cinnamon and dried bell pepper from the sand bowl, pour them into the pot, collect the concentrated juice, add chicken essence, garlic and water starch to thicken, pour sesame oil on it, and sprinkle fragrant lai on the plate.

Method of spicy potato chips: 1. Peel the potatoes, wash them, slice them, then soak them in cold water to remove cassava starch from the potato pieces, and then take them out with clear water for later use. Dry-cut pepper and shredded ginger. Cut the onion into strips. 2. Put the oil in a hot pot and cool it. Add the dried peppers, ginger slices and onion roots and stir-fry until fragrant. Add potato pieces, add a little salt, white pepper and spiced powder and continue to stir fry. Sprinkle monosodium glutamate, onion leaves and sesame seeds when they are nine ripe, and stir well. Stir-fry Daoxiao Noodles 1. Cook the noodles until they are half cooked, and keep them in cold water. 2. Prepare all kinds of vegetables. 3. put cooking oil in the pot and fry onions. 4. Add all kinds of vegetables and stir well. 5. Add a spoonful of sweet noodle sauce and stir well. 6. Add the right amount of soy sauce, edible salt and chicken essence to taste. 7.

Roast duck with beer is 1. Wash and chop the domestic ducks, and the ginger is completely broken. Boil the water in the pot, and cook the duck pieces for about 3 minutes to remove the blood. 2, it is too cold after fishing, and it is controlled for use. 3. Heat the oil in the wok to 70%, stir-fry the duck pieces, and stir-fry the duck pieces continuously in the wok to force out the moisture of the goose. When the duck skin is tight and the duck pieces become smaller, transfer the fried duck pieces to the pressure cooker without washing the pot. 4. Add ginger and dried Chili, pour a whole bottle of beer, then cover the high-pressure pot cover and turn to high heat. 5. Turn the gas to low heat for about 20 minutes, turn off the fire, and of course let the pressure cooker exhaust. 6. Open the high-pressure pot cover, move the cooked duck pieces back to the wok, pour in the old sauce and color, and add the old rock sugar and salt to taste. Open the red lid and collect the juice. 7. There is only a little thick juice left in the end.