Selected delicacies are recommended, the soup is fresh and delicious, and the family eats with relish

Red oil duck intestines

Ingredients: 5 pairs of fresh duck intestines, 2 green onions, 3 tablespoons red oil, 1/2 tablespoon sesame oil, sesame oil, soy sauce, vinegar, Sichuan pepper powder, ginger and garlic foam, salt, chicken essence, chopped green onion

Method:

1. Cut the duck intestines and clean them, scrub them several times with vinegar and salt and cooking wine, add a small amount of liquor for the last time, clean them, and shred 1 section of green onion for later use;

2. Add an appropriate amount of water to the pot, add cooking wine, ginger slices, and green onions to boil, put the duck intestines into the pot and blanch them slightly, and immediately pick up the edge of the duck intestines;

3. Take a plate with a deep bottom, put the shredded green onion on the bottom of the plate, and put the scalded duck intestines on top;

4. Take a bowl and mix with sesame oil, soy sauce, vinegar, Sichuan pepper powder, ginger and garlic foam, salt, chicken essence, sesame oil and broth, pour it on the duck intestines, and sprinkle with chopped green onions.

Pearl incense mango scallop roll

Ingredients: mango, Australian belt, shrimp, cucumber shreds, fresh and spicy juice, salt, monosodium glutamate

Method: 1. Cut the mango into slices for later use. Seafood leftovers such as Australian ribbon and shrimp, after sizing and flavoring, slide until freshly cooked and minced, then mix well with 200 grams of cucumber shreds, add 5 grams of fresh spicy sauce, 2 grams of salt, and 2 grams of monosodium glutamate to make the filling. Spread the mango slices flat and sprinkle with a flavorful filling.

2. Roll it up and trim it with a knife and insert the mint leaves into the plate.

Stir-fried lotus root with beef

Ingredients: Tenderloin, lotus root, red pepper, green pepper, pickled pepper, starch, salt, sesame oil, soy sauce, oil, garlic, light soy sauce, oyster sauce

Method:

1. Wash and cut the tenderloin into thin slices, put it in a bowl, add soy sauce, sesame oil, cooking wine and starch, mix well and marinate for 10 minutes;

2. Wash and peel the lotus root and cut it into small pieces, cut the green and red peppers into small rings, and chop the garlic into minced pieces;

3. Heat the pot, pour in an appropriate amount of oil, put in the marinated beef, stir-fry over medium-high heat, fry until 8 mature, put out of the pot and put on a plate for later use;

4. Pour a little oil into the pot, then add garlic, green and red peppers, small lotus roots, and pickled peppers to stir-fry together, add salt, light soy sauce, and oyster sauce to taste, fry until the small lotus root is broken, put in the beef and stir-fry for a while, hook a thin layer of thickener, stir-fry evenly, and put it on a plate.

Roasted pepper eggplant

Ingredients: 8 green peppers, 2 millet peppers, 2 eggplants, 2 garlic (finely chopped), balsamic vinegar, sesame oil, light soy sauce, rattan pepper oil, salt, monosodium glutamate.

Method:

1. Wash the eggplant, cut it into strips, and put it on the steamer to steam. Green peppers and millet peppers are roasted over the fire (in a pot) and cut into fine pieces.

2. Put the eggplant on a plate and cover the green pepper and millet pepper granules on the eggplant.

3. Add garlic, salt, balsamic vinegar, sesame oil, light soy sauce, rattan pepper oil and monosodium glutamate.

4. Drizzle with hot oil

Hot and sour chicken offal

Ingredients: 6 chicken livers, 150 grams of chicken intestines, 3 chicken hearts, 3 chicken gizzards, 200 grams of white radish

Seasoning: 3 slices of ginger, 4 cloves of garlic, 3 millet peppers, 2 tablespoons of light soy sauce, 1 tablespoon of rice wine, 1 tablespoon of white vinegar, 1 tablespoon of sugar, 1 tablespoon of chopped pepper, 1 tablespoon of pickled pepper, appropriate amount of vegetable oil

Method:

1. Cut the white radish into small slices in the shape of a fan and add a spoonful of white vinegar (no aged vinegar)

2. Add another spoonful of sugar, mix well, and leave it for about two or three hours

3. Then cut the chicken gizzards, slice the chicken liver and chicken heart, cut the chicken intestines into sections, cut the millet spicy, and prepare the ginger and garlic

4. Pour an appropriate amount of oil into a non-stick frying pan, stir-fry ginger slices and garlic slices, add chicken gizzards, heart, and liver in turn, and finally stir-fry chicken intestines, and then pour in rice wine to remove the smell

5. Pour in the light soy sauce, continue to stir-fry, and add the green pickled pepper and chopped pepper

6. Turn on the high heat at this time, and pour the marinated white radish into the pot together with the juice

7. After stir-frying, simmer slightly for 3 minutes, when the juice is about to be reduced, turn off the low heat, quickly add the red pepper flakes and minced garlic, and stir-fry for one minute until the fragrance comes out

Steamed enoki mushrooms with garlic

Ingredients: enoki mushroom, garlic, salad oil, salt, umami light soy sauce, sesame oil, chopped green onion, sugar;

method

1. Cut off the old roots of enoki mushrooms, wash them, drizzle them with water and place them directly on a plate;

2. Garlic sauce: Peel garlic, peel more, one head, I am a pack of enoki mushrooms with a head of garlic~ After peeling, cut into minced garlic, don't be too broken, thick, have a taste ~ more fragrant

3. Add the same oil of minced garlic to the wok, turn off the heat after heating, add the minced garlic, fry evenly, and fry the minced garlic at the residual temperature of the pot to avoid overheating~ Then season directly in the pot, add salt and sugar, mainly salty, and only add a little bit of sugar to enhance freshness~ The garlic sauce is completed;

4. Pour the garlic sauce directly on the washed enoki mushrooms and steam them for 6-8 minutes and then take them out, the enoki mushrooms will naturally steam out the water, and the steamed juice is very sweet, don't waste it~ Pour out the juice, add umami light soy sauce and sugar, sesame oil to the juice, adjust the taste, it doesn't have to be too salty, then pour it back into the enoki mushroom plate, and finally sprinkle with chopped green onions, and it's done;

Shredded eggplant

Method 1: Wash the eggplant and remove both ends and cut it into even long sections

2. Put the eggplant in a steamer and steam over high heat for 10 minutes

3. Pound the garlic paste

4. Finely chop the green onion and ginger, and cut the millet pepper into rings

5. Light soy sauce, vinegar, salt and sugar to make the sauce

6. After the steamed eggplant has cooled slightly, tear it into long strips by hand and place them on a plate

7. Pour the prepared juice on the eggplant, and put chopped green onion, minced ginger, garlic and millet pepper on top of the eggplant

Garlic burns fat intestines

Ingredients: 250 grams of fat sausage, 2 green and red peppers, small ingredients, green onion, ginger, garlic, spices, star anise, cinnamon, dried chili, seasoning, salt, sugar, monosodium glutamate, rice wine, oyster sauce, Pixian bean paste, sesame oil, light soy sauce, aged vinegar

Method 1: Clean the large intestine and rinse

2. Add water to boil the large intestine with spices, small ingredients and rice wine, and press it in a pressure cooker for 30 minutes after boiling

3. Change the large intestine into strips, cut the green and red peppers into strips, and blanch the large intestine

4. Stir-fry the fragrant Pixian bean paste, add water, and remove the chili shells

5. Stir-fry the ingredients, spices, put in the large intestine, rice wine, light soy sauce and oil to season and thicken the juice, add green and red peppers, and drizzle with oil

Stir-fried meat with cucumbers

Ingredients: 200g tenderloin and half a cucumber

Ingredients: green and red peppers, garlic, corn starch, cooking wine, soy sauce, oil and salt

Method:

1. Cut the cucumber into slices and add an appropriate amount of salt to marinate;

2. Add salt, cornstarch, cooking wine and soy sauce to the tenderloin slices, mix well, marinate for a while;

3. Squeeze out the water from the pickled cucumber slices, then put them in a pot to further remove the water, and put them out for later use after the water is fried;

4. Heat the pan, add an appropriate amount of oil, add the marinated meat slices and stir-fry;

5. After the meat slices change color, add the garlic slices and red pepper and stir-fry together;

6. Stir-fry a few times, then add green peppers for stir-frying;

7. Add cucumber slices after the green pepper changes color and stir-fry;

8. After stir-frying a few times, add an appropriate amount of salt and stir-fry evenly;

9. Put it on a plate.

Stir-fried pork belly with cauliflower

Ingredients: 500 grams of sauerkraut flowers, 100 grams of pork

Ingredients: 2 grams of salt, 10 grams of light soy sauce, 5 grams of sugar, appropriate amount of green onion and garlic, and a few dried chili peppers

Method:

1. Divide the cauliflower into small pieces and cut the meat into thicker slices for later use

2. Heat the wok, put an appropriate amount of oil, first stir-fry the meat slices until half-cooked, then put the dried chili peppers together to stir-fry the aroma, put the onion and garlic and then stir-fry

3. Pour in the cauliflower, add salt, and slowly fry over medium-low heat, about six or seven minutes, until the cauliflower is a little soft, and then add sugar

4. Pour in the light soy sauce and stir well, and it is ready to go

Pineapple sweet and sour pork ribs

Ingredients: 300 grams of crispy bone ribs, 1 pineapple, 1/2 green and red bell pepper, green onion, ginger, garlic, a small piece of cinnamon, 1 star anise, cooking wine, 1 spoon light soy sauce, 2 tablespoons of tomato paste, salt, rock sugar;

method

1. Boil water, pour a spoonful of cooking wine, put in the pork ribs, blanch and change color, remove the supercooled water, drain and set aside; Cut the pineapple into cubes, soak in lightly salted water for 20 minutes, remove and drain for later use; Sliced green and red peppers;

2. Prepare green onions, ginger, garlic, star anise, cinnamon, rock sugar; 2 tablespoons of tomato paste, 1 tablespoon of light soy sauce, a pinch of salt and 2 tablespoons of water, mix well and set aside; Remove from the oil pan, add green onions, ginger, garlic, star anise, and cinnamon and stir-fry slightly; Add the pork ribs and fry for one minute;

3. Add a spoonful of cooking wine and a spoonful of light soy sauce and continue to stir-fry for one minute; Pour boiling water over the pork ribs, add rock sugar, turn to medium-low heat and cook for about 1 hour; After the soup thickens, use chopsticks to pick out onions, ginger, garlic, star anise, cinnamon and other seasonings;

4. Pour in the previously prepared tomato sauce; The soup thickens again; Pour in pineapple, green and red peppers; Stir well, and it is ready to remove from the pan;

Minced eggplant

Ingredients: eggplant, minced pork, minced ginger, minced green onion, minced garlic, light soy sauce, cooking wine, sugar, salt, a little starch, 1 tablespoon of bean paste

Method:

1. Cut the eggplant into cubes and marinate them with a little salt for a while, pour out the pickled water, rinse them with clean water and drain the water;

2. Mix the pork filling with cooking wine, sugar and light soy sauce for later use; Put oil in the wok and fry the eggplant until soft, and set aside;

3. Add some oil to the pot, add bean paste, ginger, shallots, and minced garlic and stir-fry until fragrant, pour in the minced meat and stir-fry, add some cooking wine and fry until the minced meat changes color, then pour in the eggplant;

4. Stir-fry well, add sugar, light soy sauce and salt, and hook the sauce with starch before cooking.