Materials:

Two chicken legs, two shallots, four slices of ginger, two tablespoons of pepper 1/,one teaspoon of salt 1, one tablespoon of cooking wine 1 (the material put into the cooking pot), seasoning A: pepper powder 1/2 teaspoons, two tablespoons of light soy sauce or soy sauce, and sugar. 2 tbsps sesame oil1/,2 tbsps chili red oil, and seasoning b: stir-fried white sesame seeds, stir-fried peanuts and coriander, each 1/2 tbsps.

Practice:

1. Pour clean water into the pot, add ginger slices, chives, pepper and salt, and boil over high fire.

2. Add chicken legs, turn to low heat and cook slowly for 20 minutes until cooked.

3. Wash the cooked chicken legs and soak them in cold water or ice water for ten minutes.

4. Hammer the chicken tissue with a wooden hammer or a meat hammer.

5. separate the bone and meat by hand and tear the chicken into strips.

6. put seasoning a in the bowl and mix it evenly with chopsticks for later use.

7. Put the peanuts in the microwave oven with high fire 1 min, and let them cool and peel.

8. Pack it in a plastic bag and break it with a rolling pin.

9. finally, pour the seasoning on the shredded chicken and sprinkle with fried white sesame seeds, chopped peanuts and chopped coriander.

Couples' lung slices and cold dishes

Materials:

Ingredients: beef, beef offal (tripe, heart tongue, dry tripe, scalp), salt-fried peanuts, brine, soy sauce, sesame powder, pepper powder, monosodium glutamate, star anise, pepper, cinnamon, Sichuan salt, white wine Chili oil.

Practice:

1, clean the fresh beef and beef offal, and cut the beef into 500g pieces;

2. Boil beef and beef offal in a boiling water pot until the blood is clean, fish them out, put them in another pot, add old bittern, spices (including pepper, cinnamon and star anise), Sichuan salt and white wine, add clean water, boil them with high fire for about 30 minutes, then cook them with low fire for 90 minutes, until the beef offal is cooked but not rotten, take them out first, and let them cool for later use;

3. Boil the brine with high fire for about 10 minutes, then put monosodium glutamate, Chili oil, soy sauce, pepper powder and brine into a bowl to make juice;

4. Smash the cooked peanuts for later use, then cut the cooled beef and beef offal into slices about 6 cm long and 3 cm wide, mix them together, pour the flavor juice and mix well, divide them into several plates, and sprinkle sesame powder and peanut powder respectively.

Sichuan style spicy cold noodles with sesame sauce

Cooked cold noodles 1 80g, shredded cucumber 30g, shredded carrot 1 5g, chopped green onion 1 teaspoon, peanut powder 1 tablespoon, balsamic vinegar 1 tablespoon, and pepper powder 1/.

Practice:

1. Add all seasonings into cold boiled water and mix well.

2. Put the cooked cold noodles into a plate, add shredded cucumber, shredded carrot, chopped green onion and peanut powder, and pour the sauce made in the way of 1.

* * * and cold dish rolls

Materials:

Ingredients: celery 1 20g, carrot 1 20g, mung bean sprouts180g, Shandong cabbage (pedicled)180g, Lentinus edodes120g, vermicelli1again/kloc.

Practice:

1, celery, carrot and Shandong cabbage stalks are washed and shredded; Wash mung bean sprouts and remove the head and tail; Soak mushrooms until soft, and shred them; Soak the vermicelli until soft, and cut into 6 cm pieces for later use.

2. 1/2 Boil the pot with high fire, add the materials in step 1 and fly-scald for 40 seconds, remove and drain, then add mustard sauce and seasoning and mix well. 3. Spread the skin of the spring rolls, put the materials from step 2, coat the edges with egg yolk, roll them, and cut them into sections and put them on the plate.