Characteristics of steamed mussel larvae with garlic vermicelli: The mussel larvae are delicious, nutritious and fragrant with minced garlic, which is beneficial to absorption and digestion. Raw materials: mussel larvae 10 (with shell weighing about 850g), vermicelli100g (made). Seasoning: minced garlic 25g, onion 3g, pepper 5g, sesame oil 15g. Production: 1. Put mussels in water for 1-2 days, take them out, wash them, insert a knife into mussel shells and tilt them open, then remove mussels with a rotary knife, leaving the shells for later use. 2. Remove the sandbag from the mussel meat, cut it into two pieces, put it in the mussel shell again, then put minced garlic and vermicelli on each mussel meat, steam the pigeons for 2 minutes, and take off the plate. 3. Sprinkle onion and pepper on the clam meat, put sesame oil in the pot, and pour the red-hot oil on the clam meat when it is 90% hot.

Spicy stewed crispy mutton trotters Raw materials: 2 mutton trotters, spicy 10g. Seasoning: marinated bag (namely ginger slices 10g, star anise 3g, cinnamon 3g, fennel 2g, Poria 2g, clove 3g, Amomum villosum 2g, rhizoma Dioscoreae Septemlobae 2g, pepper 5g, thyme 2g, old rock sugar 5g, fried sugar 3g, salt 10g). Practice: 1, wool and cocoon skin of sheep feet are removed and soaked in water for later use; 2. Wrap the marinade with gauze, add 500g of sheep's hoof, broth (bone soup) and 2000mg of cold water, put it in a pot and marinate it with slow fire for one hour; 3. Take out the pickled mutton hoof, cool it in crispy water, and fry it in a pot with a temperature of 60% until golden brown. Just scoop them up, control the oil and replenish water, and sprinkle them with spicy taste. Technical importance: 1. Roughing sheep's hoof to remove wool and cocoon skin; 2. Pay attention to the maturity when preparing the marinated soup, and marinate it with medium fire sauce. 3. Pay attention to the proportion of crispy water.

Vegetable pine and red kidney bean raw materials: main ingredients: canned beer cooked red kidney bean. Accessories: dried starch, green vegetables, dried Chili festival, garlic. Seasoning: salt, chicken essence. Practice: 1. Pour out the red kidney beans cooked with canned beer, drain the water, wrap them with water starch, fry the money in a 50% hot pot until the surface is golden and crisp, then pour out and drain the water for later use. In addition, the leaves of vegetables are shredded and the money is fried in a hot oil pan until golden and soft. 2. Leave the bottom oil in the pot. Stir-fry the dried peppers and garlic first, then add the red kidney beans. Add salt and monosodium glutamate to taste when stirring, and stir-fry the cabbage pine before taking out the pot.