Home-cooked haggis
1. Handle the green onion, coriander and carrots cleanly, cut the green onions and carrots into strips, cut the coriander into sections; wash the haggis and set aside.
2. Pour water into the wok over high heat, add a little salt, add haggis and cook until ripe, let cool and cut into strips, set aside. Add haggis, green onions, coriander and carrots to the container, add salt, monosodium glutamate, pepper, rice vinegar, chili oil and sesame oil, mix well and serve.
Mix with haggis
Ingredients: sheep intestines, lamb liver, sheep lung, sheep head, tripe, ginger, green onion, allspice powder, sea pepper noodles, garlic paste, green peppercorns, chives festival, coriander festival, a little salt, MSG to taste.
1. Lamb intestines, lamb tripe washed, add salt to rub and wash, sheep head with fire skin to simmer, scrape clean, sheep lung rinse with water to set aside.
2. Add water to the pot, pour all the head and hooves offal, boil to remove the bubbles, fish out the water and rinse and set aside.
3. Add water to another pot, add chopped head and hooves, add ginger, green onion, five-spice powder and cook for about 2 hours until the meat, fish out and let it cool, remove the bones of the sheep's head, cut it into thin slices with lamb tripe, sheep intestine, and lamb lung, add green peppercorns, simmered sea pepper noodles, green onion knots, coriander festivals, monosodium glutamate, salt and garlic water in the basin and mix well on the plate.
Fragrant bamboo shoots mixed with pig arch mouth
Ingredients: pork arch, smoked bamboo shoots, minced garlic, soy sauce, balsamic vinegar, spicy fresh sauce, sesame oil, spicy oil, red oil, brine, broth, green onion.
1. Clean the pig arch mouth, put it into the five-spiced brine pot and cook it, fish it out and roll it into a roll, let it cool and slice it.
2. After the smoked shoots are sliced, put them into a salty and umami soup pot, and then fish out and set aside.
3. Put the pork arch mouth slices and the smoked bamboo shoot slices in a pot, add minced garlic, soy sauce, balsamic vinegar, fresh sauce, sesame oil, spicy oil and red oil, mix well and sprinkle some green onions.
Spicy tripe
Ingredients: Brine brine slices, coriander, shredded shallots, coriander, red millet pepper ring, lime juice, monosodium glutamate, chicken essence, sugar, salt, pepper oil, mint leaves, haitian white rice vinegar.
1. Cut the cooled tripe into 1 cm wide slices with an oblique knife.
2. Add the cut tripe slices to all the spices and stir well, then plate and serve.
Spicy beef tendon
1. Wash the beef tendons, add ginger slices, green onions, cooking wine in boiling water, then put into a pot of water to cook, fish out and let cool, use a knife to cut 2 cm long segments and plate.
2. Mix slices of ginger, green onion and all the spices into a spicy sauce, drizzle on the beef tendon on the plate, sprinkle with green pepper segments and red pepper segments.
Spicy chicken
Ingredients: Marinated chicken, green onion knots, crispy peanut rice, green onion, minced garlic, minced ginger, monosodium glutamate, chicken essence, powdered sugar, oyster sauce, a poinsettia soy sauce, dawang soy sauce, balsamic vinegar, peppercorn powder, red oil, rattan pepper oil, oil spicy seeds, a little cooked sesame seeds
1. Put minced garlic, ginger, monosodium glutamate, chicken essence, powdered sugar and oyster sauce into the mixing pot, mix well and add a poinsettia of fresh soy sauce, dawang soy sauce, balsamic vinegar, oil chili seeds and peppercorn powder, and finally add vine pepper oil, red oil and sprinkle cooked sesame seeds, stir well to form a spicy sauce.
2. Chop the marinated chicken into strips, put it in a mixing pot with spicy sauce, add some shallots and crispy peanuts and rice and mix well, put on the plate and sprinkle a little green onion as a garnish, and serve.
Spicy shredded chicken
Ingredients: chicken breast, pepper, salt, monosodium glutamate, sichuan pepper, chicken essence, sugar, peppercorn powder, rice wine, sesame oil.
1. Wash the chicken breast, wash the peppers, remove the seeds and cut into strips, set aside.
2. Heat the wok into the water, add salt, add the chicken breast and cook it, remove it and let it cool, tear it into thin wires and set aside.
3. Pour shredded chicken and pepper into the container, add MSG, chopped Sichuan pepper, chicken essence, sugar, pepper powder, rice wine and sesame oil and mix well.
Chicken slice fungus
Ingredients: chicken breast, fungus, salt, monosodium glutamate, soy sauce, sesame oil.
1. Wash and slice the chicken breast, wash and tear the fungus into small pieces and set aside.
2. Heat the wok and pour in the water, add the chicken breast until ripe, then add the fungus blanched in water, remove the cool, control the water and set aside.
3. Pour the chicken slices and fungus into the container, add salt and MSG. Mix soy sauce and sesame oil well.
Country mixed with silverfish
Ingredients: Dried silver carp, cabbage, salad oil, salt, monosodium glutamate, soy sauce, sesame oil, aged vinegar.
1. Soak the dried silver fish in water, fish out the water control; wash the cabbage, cut into segments, rinse with boiling water to cool, control the water, and set aside.
2. Heat the pan, pour in salad oil and cook until eight ripe, add the dried silver fish and fry until crispy, remove the oil control and let it cool for later.
3. Add aged vinegar, soy sauce, salt, monosodium glutamate and sesame oil to the container, pour in the silver fish and cabbage and mix well.
Sour and spicy fish skin shreds
1. Wash the fish skin, cut into strips, cook and fish out; wash the red pepper, remove the stem, remove the seeds, and cut into strips.
2. Take a large plate, add fish skin, red pepper shreds, add salt, monosodium glutamate, vinegar, chili oil, mix well.