First, put the pig's trotters in a Sichuan-style spicy pot, marinate them until they have just been boned, take them out and air them for a while, boned them, cut them into pieces and stick corn flour on them, then put them in an oil pan and stir-fry them, then return to the pot and add green pepper, millet pepper, onion and green pepper. When the pot comes up, put some alcohol peanuts and mix well. This dish is spicy and exciting, especially suitable for drinking.

Fried shrimp with horseshoe

Ingredients: water chestnut (water chestnut), fresh shrimp, fungus.

Seasoning: sugar (a little), salt.

Exercise:

1. Fresh shrimps are shelled and decapitated, washed and dried (the tail can be reserved), evenly grabbed with a little cooking wine, salt and dried starch, and marinated for 15 minutes;

2. Wash the horseshoe, peel it, cut it into cubes with a square of 1 and 5cm, soak it in clear water, take it out and drain it before use; Wash cucumber, cut into pieces, marinate with a little salt, then wash and drain;

3. Add oil to the pot, pour in the shrimp when it is 50% hot, stir fry until the shrimp turns red, and serve immediately;

4. Start the pot again and refuel. After a little heat, pour in the horseshoe and stir fry for a while;

5. Pour in shrimps and cucumbers, stir fry for a while, then add a little sugar and salt, and turn off the heat immediately after stir fry.

tripe of of a cow

Raw materials:

Cut 600 grams of prime beef brisket into large pieces.

Exercise:

1, beef brisket into the pot, blanch thoroughly, rinse with clear water.

2. Add 1kg mineral water, 2g beef brisket, 2g star anise, 8g salt, and ox bone 100g to stew until it is 80% cooked. Take out the brisket, cut it into small strips and stew it in a stew pot. Before picking vegetables, add 5g chopped pepper and 65,438+0g chopped pepper.

Fried duck feet with black beans

Raw materials:

500 grams of fresh duck feet, 60 grams of Douchi in East Sichuan, 40 grams of diced green and red peppers, and 0/0 gram of millet pepper rings.

Seasoning:

Meijia fresh soy sauce, chicken essence, monosodium glutamate, sugar, fresh dew, pickled pepper oil, pepper oil, salad oil, 1 pot white brine.

Exercise:

1. After the fresh duck feet are boned, blanch them in a boiling water pot, then take them out and put them in a white salt water pot until they are soft and waxy.

2. Put salad oil in the pot and heat it to 40% heat. Stir-fry lobster sauce in water first, then add braised boneless duck feet, diced green peppers and millet pepper rings and stir-fry. In the meantime, add delicious soy sauce, chicken essence, monosodium glutamate, sugar and fresh dew to taste. When the pickled pepper oil and pepper oil are poured in, it will be fine. Take out the pot and put it on the plate.

Steamed catfish with black bean sauce

Raw materials: catfish about 500g, coriander 1, Yongchuan lobster sauce 20g, ginger 10g, salt 5g, garlic 3 cloves, soy sauce 30ml, coriander 1, oil 15ml and Shaoxing wine 30ml.

Exercise:

1, small catfish viscera, rinse with clean water, and then chop into pieces with a width of 2cm.

2. Wash and chop the peppers. Peel ginger and chop it with garlic. Wash parsley, remove leaves and chop.

3. Add Jiang Mo, Yongchuan Douchi, salt, minced garlic, soy sauce, oil, Shaoxing wine and shredded pepper to the catfish, mix well and marinate for15min.

4. Put the pickled catfish segments into a steamer, cover with fire and steam for 8 minutes.

5. Finally, take the steamed lobster sauce catfish out of the steamer and sprinkle with chopped coriander.

Hot and sour squid flower

Ingredients: fresh squid 200g, pickled radish 30g, garlic moss 20g, millet spicy ring10g, ginger rice 5g and garlic rice 5g.

Seasoning: spicy fresh sauce, delicious fresh soy sauce, soy sauce, fresh sauce, fresh soy sauce, aged vinegar, sesame oil and salad oil.

Exercise:

1. Clean the fresh squid, gouge it out with a cross knife and cut it into small pieces, then soak it in a boiling water pot, and then take it out and drain it for later use.

2. Heat salad oil in the pot, add ginger rice, garlic, millet spicy rings, sour radish and garlic sprouts, stir fry, add spicy fresh dew, fresh soy sauce, soy sauce, fresh dew, a portion of fresh soy sauce and aged vinegar to taste, and finally pour a little sesame oil to serve as a dish.

Salted goose

Ingredients: goose 1 bird (about 1 kg), 200 grams of pickles.

Seasoning: fried salt 100g.

Stir-fry salt: stir-fry 2800g of pickles with 50g of ginger slices and onion segments, 10 of star anise, 5g of fennel, 35-40g of pepper, 10 of cardamom, 5 slices of angelica dahurica, 3 slices of fragrant leaves and 1 piece of cinnamon.

Exercise:

1. Wash the goose and soak it for about 4 hours to remove blood and water.

2. Dry-fry kimchi until it is fragrant, smear salt on it, and marinate it in the goose's stomach (also in its mouth) for 24 hours.

3. Rinse the salted goose with water, and put 1 onion, 2 star anise and 5-6 slices of ginger into the stomach.

4. Add ginger, onion and salt into a clean bucket and bring to a boil. Add monosodium glutamate, chicken essence and boiled goose oil (ginger, onion and star anise residue are added when the boiled goose oil is put into the barrel), and put it into the old goose to boil. Simmer for 5- 10 minutes until the leg bones are exposed (stick the leg chest with a bamboo stick without bleeding).

Crouching pig hand

Exercise:

1. After the pig's hand is cut into pieces, stir-fry the water in a hot oil pan and put it in a pressure cooker for later use.

2. Stir-fry the dried chili festival and pepper in a hot oil pan, then add watercress, chili sauce, ginger rice, garlic rice, onion festival, carrot slices, onion slices and spices, stir-fry until the fresh soup boils, then add salt, monosodium glutamate and pepper to taste, then pour the soup filter residue into the pressure cooker, cover it with fire and press it for 8 minutes to drown the raw materials.

3. Cook the lotus root slices in a boiling water pot, remove them and put them in the bottom of the pot.

4. Add hot oil to another pot. Add ginger slices, garlic slices and green pepper and stir-fry until fragrant. Then pour in the pressed pig's hand and add the seasoning to thicken it. Put it into the pot with lotus root slices, pour in dried peppers and prickly ash with hot oil (peppers should be reused), and decorate with some coriander.

Shredded pork tenderloin with leek.

Practice: 1, the pan is hot, add 10g salad oil and evenly spread it into the pan with a pan brush, add 300g egg liquid (250g egg liquid and 50g wet starch), evenly rotate the pan so that the egg liquid is evenly hung in the pan, fry the egg skin with fire, spread it into an egg skin with a diameter of 40cm, and take out the egg skin.

2.250g spring leek is cut into 4cm long segments; 1 25g fresh pork tenderloin is cut into 8 8- 10/0cm filaments, blanched, added with100g spring leek, shredded carrot and mung bean sprouts, mixed well, and seasoned with 4g salt, 3g oyster sauce, 2g sesame oil,1g chicken powder and chicken juice. 3. Spread the egg skin on the chopping block, put in the mixed stuffing, and press it into a roll with uniform thickness (when it is halfway rolled, fold it in half at both ends and then roll it). After rolling, stick the mouth with egg liquid, then evenly wrap the egg liquid and wrap it with a layer of bread crumbs. 4. When serving, put the tenderloin roll into salad oil that is heated to 40%, fry it with low fire until the color is golden, remove the oil control, cut into pieces and put it on the plate. Key: 1 Adding proper amount of wet starch to the egg liquid will make the fried egg skin elastic, otherwise the egg skin will be easily damaged. 2. Press the leek, shredded pork and shredded carrot evenly when rolling. The amount of leek should not be too much, because once heated, it is easy to come out, and the bread crumbs are easy to fall off after the leek comes out of the water, which affects the shape. 3, raw tenderloin rolls must be sold on the same day to avoid long-term storage, leek flavor.

Flammulina velutipes with beef sauce

Ingredients: Flammulina velutipes 200g. Seasoning: 40 grams of homemade beef sauce, 25 grams of soy sauce, 8 grams of chopped pepper slices and 5 grams of chopped green onion. Practice: 1. Wash the Flammulina velutipes and put them in a plate. Sprinkle soy sauce and homemade beef sauce on the surface, then sprinkle with chopped pepper slices, steam in a steamer for about 5-7 minutes, take out the surface and sprinkle with chopped green onion, sprinkle with a little hot oil and stir fry.

Self-made beef sauce: 1,1500g beef offal, blanched, cut into small pieces, add spices such as star anise, cinnamon, geranium, etc., cook at home until it is 80% cooked, and take it out for later use. 2. Heat the cooked rapeseed oil to 50% heat, add 300 grams of Pixian bean paste to stir-fry red oil, add 300 grams of soy sauce and 400 grams of Centennial brand fresh spicy sauce to stir-fry, add the pre-cooked beef granules and stir-fry evenly, pour 400 grams of roast beef stock, add appropriate amount of chicken powder, sugar and cooking wine to taste, and then take out the pot.

Braised fish bladder with brain flower

Raw materials: 240 grams of swim bladder, 200 grams of pig brain flower, 0/50 grams of soybean sprouts/kloc-,80 grams of shredded ginger, 50 grams of green pepper and 30 grams of pickled pepper. Seasoning: bean paste 15g, ginger rice, garlic rice, chopped fresh millet pepper, chopped green onion, chopped coriander, salt, soy sauce, monosodium glutamate and vegetable oil. Practice: 1, wash the swim bladder and the pig brain flower separately, put them in the boiling water pot together, and take them out after hatching; Put the soybean sprouts in the boiling water pot until they are broken, and take out the enlarged nest bottom (Figure 1, Figure 2).

2. Heat the vegetable oil in a clean pot. Add 40g of ginger rice, garlic, pickled pepper, bean paste, fresh millet pepper and shredded ginger, stir-fry until fragrant, add appropriate amount of water to boil, add salt, soy sauce and monosodium glutamate to taste, sprinkle with green pepper and the remaining shredded ginger and cook for 1 min (Figure 3 ~ 5). 3. Put the swim bladder and pig brain flower into the pot and cook it on low heat until it tastes good. Pour the soup and ingredients into the nest with bean sprouts, and finally sprinkle with chopped green onion and coriander to serve (Figure 6 ~ 9). Description: To cook this dish, you need to put the shredded ginger into the pot twice. The first time to make shredded ginger, it is mainly to combine the fresh and spicy taste of ginger with oil-to make the oil have ginger flavor; The second time, it is to let the fresh and spicy taste of ginger melt into the soup, so that the spicy taste of ginger is more intense.

Perch with scallion and pepper

Raw materials:

Live sea bass 1 (about 600g), shallots 100g, ginger slices, shallots, green peppers, salt, chilled soup and edible oil.

Exercise:

1. Slaughter the sea bass, clean it, put it in a plate, steam it in a cage, and take it out.

2. Take half of the shallots and cut them into sections 15cm long; The other half is chopped into minced meat, mixed with cold soup, and filtered to get onion juice.

3. Season with onion juice, pour it on steamed sea bass, add onion and green pepper, and pour hot oil.

Woniu stewed sparerib

Free-range black-haired piglets are used to put vegetables, and ribs are delicious and nutritious. Cooked with Dalian conch meat, the nutrition is complementary, the tender steak fully absorbs the conch broth, and the compound taste is delicious.

Ingredients: pork chop 400g, Dalian conch100g, garlic 50g and dried onion 50g.

Seasoning: 60g of salad oil, sliced onion and ginger 10g, 3g of star anise, 20g of miso, 50g of onion oil in stock and 2g of chives.

Exercise:

1, pork chops are changed into 3 cm long segments; Dalian conch is divided into two parts: brain removal, shell removal and internal organs removal. Boil hot water in the pot, discharge the pigs into the fire, and remove the blood stains and odor of the pork chops. Pour the snail meat into the pot and blanch it. After blanching, drain the water from the pan.

2, another clean pot, add salad oil to heat, add onion, ginger, star anise, stir fry over high fire. Take the pot out of the fire, add miso sauce and stir-fry until fragrant, add pork chops and snail meat and stir-fry quickly, so that the pork chops are evenly covered with sauce, take the pot out of the fire, add broth, heat it with high fire, put it in an autoclave, boil it with high fire and press it for 8 minutes.

3. Take another clean pot, add onion oil to heat it, add garlic seeds to stir fry, stir fry the fragrance of garlic seeds, take the pot out of the fire, add dried onions, stir fry over high fire, and put it on a plate for later use.

4. Take the pressed spareribs out of the pressure cooker, put them into a wok, collect the juice with strong fire, add the fried garlic and dried onion, stir fry evenly, take them out of the pan and put them on a plate, and decorate them with chives.

Production key:

1, this dish chooses Dalian seafood and combines local ingredients. Pork chops are free-range black-haired pork chops, and the meat is particularly fragrant.

2. Don't add too much soup after frying the sauce, because you need to collect the juice, and the soup should not exceed 50 grams, because the soup should be dry and the taste should be collected in the ribs and conch, so that the pork chop can be more fragrant.

Don't press the ribs in the pressure cooker for too long, so as not to affect the taste of the ribs.