Raw materials:

500g pork intestines, 50g pickled ginger slices, 20g dried chili slices, onion strips100g, lotus root slices100g, 20g garlic cloves and 20g cooked sesame seeds.

Seasoning:

Pickled pepper sauce100g, cumin 5g, salt, monosodium glutamate, delicious soy sauce and peanut oil.

Practice:

1, put the pork fat sausage section in the water pot, blanch it first, take it out and fry it in a 60% hot oil pot for 2 minutes.

2. Add a little peanut oil to the pot and heat it. After frying the lotus root slices, put them into the dry pot.

3. Heat the pot with oil. First, stir-fry the pork intestines, then add the soaked ginger slices, dried Chili slices, onion strips and garlic cloves to stir-fry for fragrance. Then, add the dry pot pickled pepper sauce, cumin, refined salt, monosodium glutamate and American soy sauce and stir-fry for 2 minutes. Then, put the pot into the dry pot, sprinkle with cooked sesame seeds and serve.

Pickled pepper griddle sauce:

Raw materials:

200g of pickled pepper powder, 20g of wild pepper150g, 20g of scallion powder, 5g of pickled Jiang Mo15g, and 0g of chopped onion and garlic respectively.

Seasoning:

20g of Pixian bean paste (chopped), 0/5g of fermented grains, 20ml of cooking wine, 0g of monosodium glutamate and sugar, 5g of salt and chicken essence, 200ml of peanut oil and 0/00ml of red oil.

Practice:

Heat peanut oil in a wok, add chopped green onion, soaked Jiang Mo, chopped onion and garlic, stir-fry until fragrant, then add pickled pepper and wild pepper to stir-fry until Pixian bean paste, cooking wine, monosodium glutamate, white sugar, refined salt, chicken essence and fermented grains are added, and then pour in red oil and push evenly.

Griddle eggplant cake

Raw materials:

500g of eggplant, 5g of red pepper rings, 200g of pork stuffing, 50g of shredded onion, 5g of garlic10g, 5g of ginger slices and 5g of garlic slices.

Seasoning:

25g of oyster sauce, 50g of spicy girl sauce10g, 5g of Jingshaxi spicy sauce10g, 5g of fragrant black bean sauce, 5g of monosodium glutamate, 3g of pepper, 20g of dried flour, 5g of fresh soy sauce, 20g of egg paste, and 0g of salad oil1000g.

Practice:

1, peeled eggplant, cut into pieces, sandwiched with pork stuffing, glued with dried raw flour, hung with egg paste, fried in a 50% hot oil pan until crispy outside and tender inside, and fished out for later use.

2. Put10g salad oil in the pot, heat it, add shredded onion, fry it for fragrance, and put it in a dry pot to make the bottom.

3. Stir-fry ginger slices and garlic slices in a pot, add Chili sauce, Chili sauce, dry pot sauce and delicious food, stir-fry the fried eggplant in the pot for 2 minutes, add oyster sauce, monosodium glutamate and pepper to taste, and sprinkle with garlic segments and red pepper rings before taking out.

Stir-fried black bean sauce:

Raw materials: dried douchi150g, Yongchuan douchi 20g, Laoganma douchi 40g, minced onion 50g, garlic 20g, shredded ginger and coriander10g each.

Seasoning: 20 g of Pixian bean paste, chili powder and cumin powder 10 g, 5 g of fennel powder, 2 g of thirteen spices, appropriate amounts of sugar, monosodium glutamate, refined salt, chicken powder and white wine, 50 ml of spicy oil and 50 ml of sesame oil.

Practice:

1. Chop the dried douchi and Yongchuan douchi into coarse grains respectively, and finely chop Pixian bean paste.

2. Heat sesame oil and spicy oil in a clean pot, add garlic and ginger, stir-fry until fragrant, then pour the remaining raw materials into the pot, continue to stir-fry for 2 minutes, then pour it out, and let it cool.

Griddle chilli shrimp

Raw materials:

500g of fresh shrimp, sliced mushrooms and celery in water100g each, 50g of cucumber slices, 50g of fried peanuts (crushed), 20g of cooked sesame seeds and chopped green onion, 5g of river noodles and 5g of garlic.

Seasoning:

50g of spicy griddle sauce, 30g of Laoganma Douchi, 5g of salt, 5g of sugar and 5g of monosodium glutamate, 50g of chicken essence10g, 50ml of red oil and proper amount of peanut oil.

Practice:

1, chop off the heads and feet of the fresh shrimps one by one, and then cut the fresh shrimps from the back with a blade. After removing the shrimp lines one by one, add refined salt and monosodium glutamate for pickling.

2. Put peanut oil into the pot, put the fresh shrimp in when it is 60% hot, fry it until the shell is crisp, and then take it out for use. In addition, put the water-dried mushrooms in the oil pan and fry them until fragrant.

3. Heat red oil in a clean pan, add ginger and garlic until fragrant, add water-soaked mushrooms, celery pieces and cucumber strips and stir-fry them evenly, then pour fresh shrimps, add spicy sauce in the dry pan, Laoganma Douchi, refined salt, monosodium glutamate, chicken essence and white sugar at the same time, finally sprinkle fried peanuts, cooked sesame seeds and chopped green onion, stir-fry them evenly and put them into the dry pan.

Spicy griddle sauce:

Raw materials:

80g of dried chili festival, 20g of pickled pepper festival, 20g of fresh pepper, and15g of millet and dried pepper.

Seasoning:

Pixian bean paste (chopped) 30g, seafood sauce10g, fennel and kaempferia powder 5g each, spiced powder 2g, red oil150ml and sesame oil 50ml.

Practice:

Heat the wok with red oil, stir-fry dried Chili Festival, Pickled Pepper Festival, dried pepper, millet, fresh pepper and Pixian bean paste until fragrant, then add seafood sauce, fennel, Kaempferol powder and spiced powder, and pour sesame oil into it and stir well.

Chai huo Xiang gan

Raw materials:

A number of fragrant dried and bacon, 2g of salt, 2g of monosodium glutamate 1 g, 2g of soy sauce, 5g of Sichuan watercress, 3g of Jiang Mo and garlic, 2g of garlic segment, 5g of bright red pepper segment15g, 5g of dried Chili festival, 20g of tea oil and 300g of stock.

Practice:

1. Wash the dried citron and cut it into thin slices with a length of 4 cm, a width of 6 cm and a thickness of 0.5 cm; Wash the bacon and cut into thin slices with a length of 4 cm, a width of 6 cm and a thickness of 0.2 cm.

2. Add tea oil into the pot, stir-fry Sichuan watercress, soy sauce, Jiang Mo, dried Chili Festival and garlic until fragrant, add smoked bacon and dried garlic, stir well with low fire, add broth and salt, simmer for 5 minutes, sprinkle monosodium glutamate out of the pot and put it into the dry pot, and sprinkle garlic and bright red pepper.

Griddle chicken offal

Raw materials:

Chicken heart 1 50g, chicken gizzard 1 50g, chicken liver 1 50g, ginger 1 piece, onion 1 piece, Dezhuang griddle seasoning1bag,/kloc.

Practice:

1. Wash the chicken heart and cut it in half; Remove the inner membrane of the chicken gizzard, wash it, cut it in half, and then cross the surface with a knife, so that it can be tasted; Wash the chicken liver and cut it into pieces the size of a chicken heart.

2. Cut ginger into slices, onion into onion rings, celery into 3cm segments, cucumber into strips, lettuce head peeled and cut into strips for later use.

3. Set the pan on high heat, pour in the oil and heat it to 50% oil temperature, pour in the dry pan and stir-fry evenly, preferably 10 second, and then pour in the chicken gizzards and stir-fry for about 2 minutes.

4. Add clean water and bring to a boil, and adjust the fire to medium heat. After about 5 minutes, add chicken heart and continue to cook for about 5 minutes. Finally, add chicken liver, onion rings, cucumber strips, lettuce strips and celery pieces, stir-fry evenly in the pan, and then cook for 7-8 minutes. When the soup in the pan is thick and bright, turn off the fire, sprinkle with coriander and serve directly in a wok.

Griddle goose intestines

Raw materials:

500 grams of washed goose intestines, green pepper 15 grams. 3g of bean paste, 3g of salt, 2g of monosodium glutamate, 50g of salad oil, 5g of onion, 8g of ginger10g, 8g of garlic cloves, 6g of cooking wine, 3g of soy sauce, 3g of broth100g, 3g of spicy girl sauce.

Practice:

1. Take out the goose intestines soaked in water 15 seconds, and cut into 3 cm long sections; Cut the green pepper into small pieces.

2. Cook the base oil to 50% heat, stir-fry the bean paste, onion and ginger with strong fire, stir-fry the goose intestines for 30 seconds, cook the cooking wine, add the spicy girl sauce and garlic cloves, spice up with soy sauce, add salt, monosodium glutamate and broth, simmer for 5 minutes on low heat, stir-fry the green pepper pieces, put them out of the pot, put them in a dry pot and serve with fire.

Griddle la pork knuckle

Raw materials: dried pork hands1000g, water-soaked soybeans (soybeans are soaked in clear water12h)100g.

Seasoning: 50g of garlic cloves, 50g of prickly ash 1 g, 5g of dried red pepper, 2g of ginger slices, 2g of green and red pepper slices 1 0g, 2g of chopped green onion, 2g of chicken powder, 8g of pepper1g, 8g of salt, and 30g of clear soup.

Production: 1, the dried pig's hand is cleaned, then it is cut into 2cm square pieces, put in boiling water and simmered for 3 minutes, and then taken out for later use.

2. Add rapeseed oil into the pot, add ginger slices and pepper granules to the pot when it is 70% hot, add soybeans, pork knuckles and carved wine, stir-fry with low fire, add clear soup, salt and chicken powder for seasoning, then simmer with low fire for 30 minutes until the pig is soft and rotten, then add garlic cloves for 5 minutes, add green and red pepper slices for seasoning, and simmer with low fire/kloc.

Dry pot duck four treasures

Ingredients: 300g of duck sausage, 200g of duck gizzard, 0/00g of duck heart100g of duck liver100g, 50g of green pepper and red pepper respectively, 0g of dried pepper, garlic festival and garlic cloves each10g, and a little pickled pepper powder.

Seasoning: dry pot sauce, chicken essence, monosodium glutamate, sugar, balsamic vinegar, salt, pepper, yellow wine, cornstarch and salad oil.

Practice:

1, cut the duck gizzard and chrysanthemum flower knife, cut the duck intestine into 10 cm long sections, and cut the duck heart and duck liver into pieces respectively.

2. Put the duck gizzards, duck intestines, duck hearts and duck livers into the basin, add salt, pepper, yellow wine and cornmeal to taste, then put them into an oil pan with a heat of 60% to lubricate the oil, and take them out to control the oil for later use.

3. Heat the salad oil in the pan, stir-fry the sauce and pickled pepper powder for a few times, then stir-fry the duck intestines, duck gizzards, duck hearts and duck livers for 2 minutes, stir-fry for 2 minutes after adding green peppers, red peppers, dried peppers and garlic cloves, add salt, chicken essence, monosodium glutamate, white sugar and balsamic vinegar, and put them into the dry pan after stir-frying.