Ingredients

　　Dried Fritillary Bulb10g

SnowPeaches1 piece

20g Rock Sugar

Appropriate amount of purified water

Preparation steps for Pears Steamed with Dried Fritillary Bulb

1. Ingredients

2. Peel the snow pear and cut it into small pieces

3. Wash the dried fritillary bulb and put it in

4. Add appropriate amount of rock sugar to the ingredients

SharpChili12 pieces

Appropriate amount of oil for ingredients

　　Beef Tripes400g

　　AppleOne piece

Appropriate amount of water

Steps for Apple Flowers

1. 1. Wash the apple thoroughly with specialized fruit washing agent, preferably cut off one third part on both sides of the upper half of the apple using a specialized knife.

2. 2. Save the large pieces to make another type of apple flower; I will share more methods later.

3. 3. Cut out one third of the apple.

4. 4. Continue cutting the remaining part of the apple diagonally.

5. 5. This is a picture after the third diagonal cut.

6. 6. Slice according to your skill, ensuring uniform thickness.

7. 7. Finally, the apple flower should be visually appealing and add elegance to your meals, enhancing the fun of cooking.

8. Tip

Use a sharp knife but be careful not to cut yourself.

Chinese cabbage

　　Sichuan pepper500g

RadishWood Ear Fungus 300g120g

Beef Tripes

　　Mutton Balls 400gFried

　　Oysters 200g250g

Appropriate amount of oil

Salt to taste

Appropriate amount of broth

Old Dry Bean Paste

Chili SauceTo tasteBeef Tripes

Hot PotSteps for Beef Tripe Hot Pot1.

BeefBuy pre-cooked beef tripe and slice it thinly.Heat a small amount of oil in the pan, addHeat a small amount of oil in the wok, then addand stir-fry until fragrant, then add sliced beef tripe and stir-fry.Pepper Powder

Season with2. Continue stir-frying3. Add

continue stir-frying.

Wash the Chinese cabbage and carrot, cut them into large pieces.5. Place the washed and chopped vegetables in the pan with the beef tripe and continue stir-frying.6. Cook until the vegetables are slightly soft, then add

Place the sliced cabbage and carrots in the pot with the tripe and stir-fry together.

7. Pour in hot pot broth and cook on a, first at high heat until boiling, then switch to medium-low heat for slow cooking.8. Meanwhile, wash the shiitake mushrooms and remove their stems.

9. Rinse the wide and soak it in water.

10. Clean the oysters with salt.

11. Prepare various meatballs; have ready the old dry bean paste sauce, and you're good to go.

Tip

Various side dishes can be adjusted according to your preference.

Salt to taste

vinegarAppropriate amount of oil for ingredients

Chicken Claws

　　Pickled Peppers 1 bottleSalt to taste

　　Sichuan Pepper350g

Steps for Pickled Chicken Feet

1. Prepare the chicken feet and pickled peppers.

2. Wash the chicken feet thoroughly.

　　3. Boil them in water, then remove any dirt that comes off during boiling and wash again.4. Cut the chicken feet open.

5. Put the chicken feet back into the pot for another boil until cooked.

6. Once cooked, let them cool down.

7. Add a few pieces of fresh Sichuan pepper to the pickled peppers and soak the chicken feet in this mixture.

cut open.

then put them back into the pot to cook.

Cook until done, then cool down.

put a few pieces of Sichuan pepper in the pickled chili water, then place the chicken claws in to soak.

Peel and set aside the peppers for later.

Slice the bell peppers, fry them until they have a "tiger skin" texture on both sides.

Tips

The flavor is quite rich.

　　Add sugarAdequate amount

　　Add a small amount of soy sauceA little bit of soy sauce

　　Add a small amount of cooking soy sauceA little bit of cooking soy sauce

Steps for making Tiger Skin Fried Bell Peppers

1. Wash the peppers and prepare them.

2. Heat a small amount of oil in a wok, then add the peppers and fry until they have "tiger skin".

3. Add a little soy sauce.

4. Add a small amount of light soy sauce.

5. Add a little salt.

6. Add a little sugar.

7. Add a small amount of water.

8. Boilthe peppers until done.Start serving

9. Prepare to remove the fried peppers and serve them on a plate.

10. The tiger skin peppers are ready.

11. This should be enough for today, it's hard not to finish all of these, hahaha.

12. Very good taste.

Tips

Make sure the peppers are well-fried on both sides; otherwise, they may not be fully flavored and will lack flavor.

Pure water

Adjust time to one hour ingredients ingredients ingredients

Porkloin50g

Hotpot meatballs 200g

　　DoubanjiangSauceAdequate amount

Hotpot base sauce adequate amount

　　Mushrooms shiitakeAdequate amount

　　Bean curd sheetsStrips appropriate amount

　　Bean curd pocketsAppropriate amount

　　Shiitake mushroomsAppropriate amount

　　Kelp mushroomsAppropriate amount

Pork bone concentrated broth 1 box

Chives appropriate amount

Ginger appropriate amount

Garlic appropriate amount

Dried chili peppers appropriate amount

　　RedRaisins5 pieces

　　Leaf lettuceAppropriate amount

　　Shrimpappropriate amount

Spicy Hotpot Soup Making Steps

1. Prepare the ingredients: wash the baby spinach, shiitake mushrooms, kelp mushrooms, and kelp mushrooms;Pork loin, shrimp, clean and thaw.Prepare the tofu sheets, bean curd pockets, raisins, dried chili peppers.2. Chop the onions, ginger, garlic into slices.3. Slice the pork loin.Remove the black thread from the shrimp.4. Mix the pork loin and shrimp with starch, light soy sauce, and onion segments.

5. Heat a wok with oil, then add one tablespoon of Sichuan sauce, one spoon of hotpot base sauce, stir-fry until red oil is produced.

6. Add onions, ginger, garlic.7. Pour water into the wok, add raisins.

8. Add pork bone concentrated broth 1 box.

9. Add dried chili peppers.

10. Add shiitake mushrooms.

11. Add kelp mushrooms.

12. Add half of the hotpot meatballs.

13. Put in the marinated pork loin and shrimp, stir with a fork to separate them.

14. Prepare baby spinach, leaf lettuce, etc., for boiling at any time until fresh, spicy, and fragrant.

Tips

Once the pork loin is added, start eating immediately; otherwise, it will become tough. Eat the meat first, then add other ingredients to cook.

Butter

20g granulated sugar

55g low-gluten flour

Hazelnuts

　　25g45g

Cocoa powder 1 teaspoon

Powdered sugar appropriate amount

　　HazelnutsRibbons 25g

Cocoa powder 1 teaspoon

Powdered sugar as needed

Hazelnut Chocolate Balls Recipe Steps

1. Prepare the ingredients.

2. Grind repeatedly into fine powder.

3. Soften the butter and place in a large bowl, stir with a spatula to loosen.

4. Mix cocoa powder andflourinto it.

5. Gently mix.

6. Add prepared hazelnut powder.

7. Knead into a dough.

8. Divide the dough into 8-gram pieces.

9. Roll them into balls and place on a baking tray.

10. Place inthe ovenat 170°C, middle rack, with bottom heat for about 20 minutes; turn off the oven and let it sit for another 10 minutes.

11. Remove from the oven.

12. Dust with sugar powder on top.

Tips

Meng Teacher suggests usingalmondflourif hazelnut flour is unavailable, but that would change the name to Almond Chocolate Balls.

The dough pieces should not be too large; otherwise, they may not cook through easily.

Meng Teacher also recommended chilling the dough in the refrigerator before shaping, which we can skip here.It feels cold outside, so the dough is unlikely to become too wet and sticky for shaping.

　　Yam300g

oil as needed

salt as needed

rice wine as needed

soy sauce as needed

potato as needed

　　onion as neededcelery as needed

　　pork as neededMSG as needed

　　Yam Rice Recipe Steps1. Clean and cut celery, potato, onion, pork, and taro into small cubes.

　　2.rice

rinse and drain well.

3. Heat oil in a pan, add pork cubes and fry until slightly golden.

4. Add rice wine and soy sauce, then add taro, potato, celery, onion, and fry until the vegetables soften.5. Add rice and stir-fry until the grains are dry.6. Transfer to a rice cooker.

7. Add slightly less water than usual for rice cooking.

8. Press the rice cook button.

9. Once the program is finished, add MSG and season to taste.

10. Serve.TipsThe pork should be a mix of fat and lean meat; this makes it less likely to stick while cooking and gives better flavor.

Pork bellygarlic sproutblack fungus

oil as needed

salt as needed

Sichuan fermented bean paste as needed

Stir-fried Sichuan Garlic Chives with Black Fungus Recipe Steps

　　1. Boil the skin-on pork belly until a skewer can easily pierce through without any blood running out.150g

　　2. Cool and slice the boiled pork belly.400g

　　3. Wash and chop the garlic sprouts.50g

4. Heat oil, then stir-fry the sliced pork belly.

5. Add Sichuan fermented bean paste and stir-fry.

6. Add black fungus and stir-fry.

7. Finally add the chopped garlic sprouts.

8. Stir gently until cooked through.9. Serve on a plate, garnished if desired.10. It's a delicious and satisfying Sichuan dish.

Tips

Always start with oil, then pork belly, followed by fermented bean paste and black fungus, and end with garlic sprouts; this order should be followed closely.

Be careful not to add too much salt as the fermented bean paste already contains some salt.

The last 7 steps detail the cooking process of the Snow Lily Soup

Snow Lily Soup Tips

Sichuan Fritillary Bulb can be soaked beforehand.

Gently stir-fry.

Stir-fry completed, serve on a plate.

Remove from wok and arrange,

Delicious garlic-smoked black fungus hotpot meat is done.A very delicious and filling famous dish.Sichuan cuisine..

Tip

Add oil first,stir-fry the meat,stir-fry the (fermented bean paste) and black fungus, then stir-fry the garlic sprouts. This order must be followed.

Note to use less salt, as there is already salt in the (fermented bean paste).

Boiled pear soup is ready.

Tip

Szechuan fritillary bulb can be soaked beforehand.