Ingredients

　　Fried10g

SnowPear1 piece

20g Rock Sugar

An appropriate amount of purified water

Method for preparing Fried and Pear

1. Ingredients

2. Peel the snow pear, cut into small pieces

3. Clean the fried and put them in

4. Add an appropriate amount of rock sugar to the ingredients

SharpChili Pepper12 pieces

An appropriate amount of oil for preparation

　　Beef stomach400g

　　Chinese cabbage500g

RiceTurnip120g

300g Shiitake mushrooms

　　Pig's stomach400g Meatballs

　　Rice noodles250g

Oysters 200g

An appropriate amount of oil

Sufficient salt

Chicken broth in appropriate quantity

DoubanjiangChili bean pasteIn sufficient quantity

Beef stomachHotpotMethod for preparing Hotpot Beef Stomach

1.BeefBought from the store, cooked beef stomach cut into thin slices.Heat a small amount of oil in the pot, add and stir-fry withGingerslices to bring out the fragrance before adding beef stomach slices and stir-frying

2. AddBlack pepper powderto flavor

3. Continue stir-frying

4. Wash, clean and cut big pieces ofcarrotand Chinese cabbage

5. Place the washed and cut Chinese cabbage and carrot in the pot with beef stomach and continue stir-frying

6. Cook until vegetables are slightly soft, addChicken broth

7. Pour hotpot soup into the pot and place it on an induction cooker, start cooking over high heat until boiling, then switch to low heat for slow simmering

8. While simmering, clean shiitake mushrooms, remove stems

9. Wash rice noodles thoroughly and soak in water

10. Clean oysters with salt

11. Rinse meatballs, prepare chili bean paste dipping sauce, ready to serve

Tips

Various side dishes can be paired according to personal preference.Any resemblance is purely coincidental.

Sufficient salt

　　VinegarAn appropriate amount of oil for preparation

　　Chicken feet350g

Pickled peppers 1 bottle

Sufficient salt

Sichuan pepper in sufficient quantity

　　Pickled Pepper Chicken FeetMethod for preparing Pickled Pepper Chicken Feet

1. Prepare chicken feet and pickled peppers

2. Wash the chicken feet

3. Blanch the chicken feet in water, then remove any dirt after rinsing again

4. Cut open

5. Put them back into the pot to boil

6. Boil until cooked, cool down

7. Add a few pieces of Sichuan pepper to the pickled peppers, then place the chicken feet in for marination

8. Cover with cling film and refrigerate for 10 hours

9. Ready, enjoy, much spicier than store-bought ones

Tips

Taste is very good but can be quite greasy.

　　Sufficient sugarVinegar

　　A little soy sauceA small amount of dark soy sauce

　　SoysauceA little

The method of making tangerine peel stir-fried peppers

1. Wash the chili peppers and set aside for later use.

2. Heat a wok with a little oil, then add the chili peppers and fry until they have a "tiger skin" texture on both sides.

3. Add a little soy sauce.

4. Add a little light soy sauce.

5. Add a little salt.

6. Add a little sugar.

7. Add a small amount of water.

8. Boilthe fire and open the lid to cookuntil it is done.

9. When the chili peppers are cooked, prepare them for plating.

10. Out of the pan, tiger skin peppers!

11. It should be enough today, right? Each time we don't eat enough, hehe.

12. The taste is also quite nice.

Tips

The chili peppers must be fried until they have a "tiger skin" texture on both sides; if not thoroughly fried, they will not absorb the flavor well when eaten.

Purified water

Time set to one hour for ingredients

PorkRib50g

Hotpot meatballs 200g

　　DoubanjiangSauceAdequate amount

Hotpot base sauce adequate amount

　　Shiitake mushroomsAdequate amount

　　Bean curd stripsAdequate amount

　　Bean curd knotsAdequate amount

　　MushroomsAdequate amount

　　PrawnsAdequate amount

Pork bone concentrated soup stock 1 box

Spring onions

Ginger

Garlic

Dry red chili peppers

　　RedDates5 pieces

　　LettuceAdequate amount

　　ShrimpAdequate amount

Spicy hotpot preparation steps

1. Prepare the ingredients: wash the green vegetables, shiitake mushrooms, oyster mushrooms, and other mushrooms.Pork rib, shrimp, wash and thaw.Bean curd strips, bean curd knots, dates, dried chili peppers are ready.Chopped spring onions, ginger, garlic, cut into pieces.Pork rib meat sliceShrimp remove the black lineMarinate pork rib and shrimp with starch, light soy sauce, and spring onion segments.

In a large pan, add oil, then stir-fry one tablespoon of Sichuan jiang and one spoon of hotpot base sauce until red oil is released.

Add chopped spring onions, ginger, and garlic.Pour water into the pot, add dates.

Add pork bone concentrated soup stock.

Add dried chili peppers.

Add shiitake mushrooms.

Add oyster mushrooms.

Add half of the hotpot meatballs.

Stir in the marinated pork rib and shrimp with a spoon, use chopsticks to separate them.

Prepare green vegetables, bean curd strips, bean curd knots, etc., for serving; put them in the pot when boiling, cook as needed, fresh and spicy.

Tips

After adding the pork rib meat, start eating immediately; first eat the meat, then add other ingredients to boil.

Butter

20g granulated sugar

55g low-gluten flour

Hazelnuts

　　25g45g

Cocoa powder 1 small spoon

Powdered sugar as needed

　　Hazelnut cocoa balls preparation steps1. Prepare the ingredients.

2. Mix repeatedly until finely ground.

3. Soften the butter in a large bowl, scrape with a spatula to loosen.

4. Mix cocoa powder and

Prepare the ingredients.

Mix thoroughly to make a fine powder.

Softened butter is placed in a large bowl and scraped with a spatula to loosen it up.

Add cocoa powder andFlourMixed, sifted into the butter

5.Gently mixed

6.Poured in the prepared hazelnut powder

7.Kneaded into a dough

8.Divided into 8-gram pieces each

9.Round and placed on a baking tray

10.Placedin an ovenat 170 degrees, middle rack, top and bottom heat for about 20 minutes. Turn off the oven and let it rest for another 10 minutes.

11.Remove from the oven

12.Sprinkle with powdered sugar on top

Tips

Meng Teacher suggests that if there is no hazelnut powder, you can use almondmealas a substitute, but then it wouldn't be called Hazelnut Cocoa Balls anymore.The dough pieces should not be too large to ensure they are fully cooked.

Meng Teacher also suggested refrigerating the dough for relaxation. We will skip this step.

It seems cold weather makes the dough neither too sticky nor too soft, making it easier to shape.Yam

　　Appropriate amount of oil300g

Salt as appropriate

Rice wine as appropriate

Dark soy sauce as appropriate

Carrot as appropriate

Onion as appropriate

　　Celery as appropriatePork as appropriate

　　Monosodium glutamate as appropriateYam Sausage Rice Recipe Steps

　　First, wash and chop the celery, carrot, onion, pork, and taro into small pieces,Rice

　　Rinse with water, drain the water.In a pan, heat some oil until it's hot, then add the pork pieces and stir-fry until slightly golden.

Add rice wine and dark soy sauce, then add taro, carrot, celery, and onion pieces. Stir-fry over high heat until the vegetables soften.

Continue stirring to ensure the grains are dry.

Transfer into a rice cookerand add an appropriate amount of salt.Add slightly less water than usual for cooking rice.

Press the rice button.

After the program ends, open the lid and season with monosodium glutamate before serving.

Tips

The pork should preferably be fat and lean to prevent sticking when stir-frying and make a richer taste.Pork BellyGarlic sprouts

Black fungusAppropriate amount of oilSalt as appropriate

Spicy Doubanjiang sauce as appropriate

Fragrant Black Fungus Stir-fried Pork Belly Recipe Steps

Place the purchased pork belly with skin in water and cook until a skewer can easily pierce through without any blood water coming out.

Cool down and slice the stir-fried pork belly.

　　Wash and cut the garlic sprouts.150g

　　Heat oil, add the sliced pork belly to stir-fry.400g

　　Add spicy Doubanjiang sauce and stir-fry.50g

Add black fungus and stir-fry.

Finally, add the garlic sprouts.

Lightly stir-fry until completion.

Serve on a plate,

Delicious Garlic Black Fungus Stir-fried Pork Belly is completed.A very tasty and filling famousSichuan dish

.

Tips

The order of cooking should be oil, pork belly, spicy Doubanjiang sauce, black fungus, then garlic sprouts.

Be mindful not to add too much salt because the spicy Doubanjiang already contains salt.

7. Yam Soup

Tips

Fritillary bulb can be pre-soaked if desired.

9. The prepared dish is served on the plate.

10. Remove from the pot and arrange,

11. The delicious garlic-smelling black fungus hotpot meat is completed.A very tasty and satisfying famous Sichuan cuisine..Cooking Tip

First, add oil,

then cook the meat,next stir-fry the (doubanjiang),followed by the black fungus,

and finally stir-fry the garlic sprouts. This order must be mastered.

Note: Add less salt as the already contains salt.

Cooking Tip

Soak the Fritillary Bulb in advance if you are using it.