Refreshing and Spicy Abalone Skewers Ingredients: 10 fresh abalones, 5 quail preserved eggs, 5 mini carrots, 5 auxiliary ingredients, minced garlic, 20g green millet, pepper rings, 5g chopped green onion, 3g fresh pepper, 15g seasoning, chicken essence 10g, fresh spicy fresh dew,

Refreshing and spicy abalone skewers

Main ingredients10 fresh abalone5 pieces Quail preserved eggs pieces Mini carrots pieces

AccessoriesMinced garlic20g green millet pepper rings5g chopped green onion3g fresh pepper15g

Seasonings Chicken Essence 10g Fresh spicy dew 10g green peppercorn spicy sauce 10g steamed fresh soy sauce 10g sugar 2g peppercorn oil 15g vine pepper oil 15g

Cooking steps

. Abalone Clean, cook and cool, Carrots Cook Cool and skewer them together with the quail preserved eggs with bamboo skewers;

. mineral water 50g, add seasonings and auxiliary ingredients, mix evenly, put it into a container, and put it into the skewers.

Hot and sour sea cucumber

Ingredients: 400g of sea cucumber, 6 cabbage cabbage, 320g of sour chili, 20g of mustard rice, 20g of red pepper rice, 20g of minced pork, MSG, oyster sauce, soy sauce, balsamic vinegar, water Appropriate amounts of starch, lard, and salad oil

Preparation method:

. Cut sea cucumbers into thin slices, add MSG, oyster sauce, and soy sauce to marinate to taste, then put it into a 60% hot oil pan and pour the oil, remove and drain.

. Heat the lard in a pan, add the minced pork and quickly spread it, add the sour chili, mustard rice, and red pepper rice and stir-fry until fragrant, then add the sea cucumber slices and stir-fry until fragrant, add MSG, oyster sauce, balsamic vinegar, and add water Starch, remove from the pot and place on a plate lined with cooked cabbage hearts.

Melaleuca tripe with oil, pepper and hemp

Ingredients: Thousand-layered tripe 150g

Accessories: Green bamboo shoot shreds 80g Crispy peas 30g

Small ingredients: Green pepper rings 30g Garlic granules 20g red millet 10g minced chili pepper, white scallions 10g fresh green Sichuan peppercorns 10g

seasonings oil-drenched pepper sesame sauce 20g green Sichuan peppercorns spicy sauce 60g steamed fish soy sauce 12g oyster sauce 5g sesame oil 30g clear oil 20g sugar 5g

Cooking steps

. Boil water for Thousand Layer Belly , squeeze out the water after cooling and set aside;

. Salt the shredded green bamboo shoots until the water comes out, rinse them with water, drain, and put them into a plate;

. Mix the Thousand Layer Tripe with the oily pepper sesame sauce and put it on the plate;

. Saute all the ingredients until fragrant, pour on the dishes, sprinkle with crispy peas and serve.

Sesame crispy chicken

Ingredients: Qingyuan chicken (about 1250 grams of net chicken), sesame , Sichuan peppercorns, ginger slices, green onion sections, cooking wine, skin water, crispy pulp, appropriate amounts of salt, 1 sweet and spicy chicken sauce Dish, 1 plate of dried chili noodles

Preparation method:

. Clean the Qingyuan chicken, add salt, ginger slices, green onion sections, cooking wine and marinate for 12 hours, take out the blanched skin, evenly add the skin water, then add the paste, and put it on the chicken skin Stir in sesame seeds and Sichuan peppercorns and air-dry.

. Bake the air-dried chicken in the oven until the outer skin is golden and the inside is cooked. Take it out and cut it into pieces, place it on a plate and serve it with sweet and spicy chicken sauce and dried chili noodles for dipping.

Home-made pork belly

Ingredients: 300g of pork belly, 20g of soaked ginger rice, 30g of pickled radish, 30g of chopped pickled pepper, 30g of soaked cowpea, 10g of ginger, 10g of garlic, 20 grams of parsley grains, 20 grams of chopped green onion, 2 grams of sugar, 3 ml of Donggu soy sauce, 2 ml of balsamic vinegar, ginger slices, green onion sections, salt, monosodium glutamate, chicken essence, white pepper, water starch, cooking wine, lard, soaked Appropriate amount of pepper oil

Preparation method:

. Add a little salt, white pepper, cooking wine, ginger slices, and green onions to the clean pork belly for 3 minutes, then put it into the steamer and steam for 5 minutes until cooked, take it out and place it on a plate .

. Heat the pot, add lard and pickled pepper oil to heat, add soaked ginger rice, pickled radish cubes, chopped pickled peppers, soaked cowpea cubes in order, stir-fry over low heat until the sour aroma is produced, then add ginger rice and garlic rice. Saute until fragrant and add appropriate amount of water.

. Add MSG, chicken essence, sugar, Donggu soy sauce, and balsamic vinegar, thicken the soup, sprinkle in parsley grains and chopped green onion, mix well, pour it on the steamed rice meat on the plate, and garnish slightly to serve.

Production Key : The heat is the key when frying and pouring the sauce. Just stir-fry the kimchi until fragrant. Don’t fry it too long. Pay attention to the order in which the kimchi is added to the pot, so as not to affect the taste.

Description: Here the home-style cocked mouth is in the upper form. When the whole fish is served, the whole fish is steamed, placed on a custom-made large fish plate, and poured with home-style sauce.

Pepper and sesame salad belly shreds

Main ingredients cooked Pork belly 00 grams

Accessories Fried enoki mushrooms 20 grams shredded kelp 30 grams parsley inch section 30 grams garlic slices 10 grams shredded old ginger 3 grams green onion 10 grams

spicy and spicy sauce 800g steamed fresh soy sauce 500g oyster sauce 100g concentrated chicken juice 100g spicy fresh dew 45g Thai pepper rings 80g rattan pepper oil 23g

Cooking steps

. Shred the cooked pork belly and set aside, shred kelp and boil celery Let the water cool and set aside;

. Mix the sauce (30 grams per portion);

. Mix the main and secondary ingredients, add the sauce, mix well and serve immediately.

Boiling fish

Ingredients: 1 Sancha Lake silver carp, 100 grams of green bamboo shoot slices, 100 grams of loofah strips, 200 grams of dried pepper sections, 50 grams of dried green peppercorns, 10 grams of salt, 2 grams of MSG, 2 grams of chicken essence, 5 grams of natural powder, 5 grams of Panxiang, chopped green onion, cooked sesame seeds, white wine, ginger and green onion water, red potato starch and boiling oil.

Preparation method:

. Slaughter and clean the silver carp, cut the fish into slices and cut the fish bones. Cut into pieces, add appropriate amount of salt, monosodium glutamate, white wine, ginger and scallion water, and red potato starch, mix well and taste.

. Add water to the pot and bring to a boil. Add appropriate amount of salt, monosodium glutamate, chicken essence, cumin powder, and thirteen spices. Add green bamboo shoot slices and loofah strips, cook until raw, and place on the bottom of the plate.

. Boil the fish bones until they are 80% cooked and put them on a plate. Shake them up and add the fish fillets. Cook them until they are 60% cooked and put them on a plate.

. Add boiling oil to a clean pot and heat it to 70% heat. Add dried chili knots and dried green peppercorns to make them fragrant. Pour them onto the fish fillets on the plate. Blanch the fish fillets until cooked. Finally, sprinkle with cooked sesame seeds and chopped green onion. Serve.

Description: The method of making boiling oil is to combine green and red peppercorns, wild pepper , glutinous rice cake peppers, ginger slices, green onion sections, spices ( white cardamom , star anise , cinnamon, bay leaves, grass fruits , etc. ) Use oil to refine the fragrance and remove the residue.

Fresh pepper spicy conch slices

Ingredients Conch slices 100 grams

Accessories celery 50 grams cucumber 20 grams

Seasoning Green peppercorn spicy sauce 15g chicken powder 5g pepper oil 5g

Cooking steps

. Clean the conch and put it into a boiling water pot Boil water, pick out the snail meat, remove the internal organs, wash and soak in ice water, cut into large pieces and set aside.

. celery , peel the cucumber into thin slices, soak in water and chill.

. Mix the seasoning with 10 grams of purified water evenly, put all the ingredients on a plate, and follow with the sauce.

Cooking Points: Be careful about the water temperature when blanching conch slices, and use a hob to slice into large slices.

Country style fried sausage

Ingredients: 3500g of fresh sausage, 50g of diced ginger, 50g of garlic, 200g of green wattle pepper rings, 100g of millet pepper rings, 5g of dried pepper, 1g of pepper, 2 peppers grams, 20 grams of salt, 8 grams of shredded ginger, 8 grams of green onion sections, 5 ml of light soy sauce, 2 ml of sesame oil, 5 ml of cane pepper oil, 2 g of MSG, 50 ml of vegetable oil, appropriate amounts of white wine and fresh soup.

Preparation method:

. Wash the fresh sausage, put it into a pot of boiling water, add white wine to remove the fishy smell, take it out and cut it into small pieces.

. Heat the vegetable oil in a pot, add dried chili peppers and Sichuan peppercorns to make them fragrant, add shredded ginger, green onion sections, and sausage pieces and sauté until fragrant, add fresh soup, add pepper and salt, cook for 40 minutes until soft and waxy, take out Drain.

. Heat a clean pot and add vegetable oil. After it is hot, add the cooked fat intestine pieces and stir-fry until the aroma overflows. Add in diced ginger, garlic, millet pepper rings, and green wattle pepper rings, stir-fry evenly, and add Stir in MSG, light soy sauce, sesame oil, and cane pepper oil and serve.

Blue and white spicy chicken feet

Ingredients Boneless chicken feet 250 grams

Accessories Green pepper 100 grams chives 20 grams garlic 30 grams

Seasonings Green peppercorn spicy sauce 30 grams Concentrated chicken juice 3 grams essence 100g of oil, 2g of salt

Cooking steps

. Rinse the boneless chicken feet, wash and drain.

. Sauté the ginger and green onion in the pot, then add the chicken feet and cooking wine. Boil the water and boil it to remove the fishy smell, then rinse the chicken feet until there is no peculiar smell and set aside.

. Remove the stems and seeds of the green peppers, clean the chives and oil them until they turn green, then soak them in ice water, drain the water and put them in a food processor, add the garlic meat, and blend the seasonings into a green sesame paste and set aside.

. Drain the boneless chicken feet, stir in a little base flavor, then stir in green peppercorn spicy sauce, and serve on a plate garnished with flowers and plants.

Cooking Points: The odor of chicken feet must be removed, otherwise the taste will be affected.

Overlord waist

Preparation method:

. Take 4 pork loins and clean them, cut them in half and cut off the waist, and then use a knife to cut the waist into a phoenix tail shape. After cutting, add appropriate amount of spicy sauce, spicy fresh dew, cooking wine, pepper, chicken juice, 老ganma tempeh, sugar, Sichuan pepper noodles, sea pepper noodles, dried sea pepper, Sichuan peppercorns, ginger and garlic slices, and dry starch. Uniform taste. In addition, cut the green bamboo shoots into shreds and remove the heads from the enoki mushrooms and set aside.

. Heat the salad oil in a clean pot. Add the shredded green bamboo shoots and enoki mushrooms and stir-fry for a few times. Add salt and MSG and stir-fry evenly. Remove from the pot and place on the bottom of a plate.

. Rinse the pot and put oil on the heat. When it is 70% hot, pour in the delicious kidney flowers and stir-fry over high heat for about half a minute. Pour pepper oil and sesame oil into the pot, stir well and serve on a plate. Sprinkle with sesame seeds. Garnish with chopped green onion and serve.

Hot and sour pot chicken

Ingredients Free-range cooked chicken 200g

Accessories Folded ear root 0g Mint leaves 0g Onion 50g Colorful pepper 0g Bitter chrysanthemum 0g Large coriander 20g

Seasoning Concentrated Chicken Sauce 15 grams of hot and sour fresh dew, 25 grams of vine pepper oil, 10 grams of

Cooking steps

. Cook the chicken and chill it for later use; Add seasonings, mix well and serve.

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