Ingredients

　　PeanutsRice 100g

　　Cucumber1 piece

Oil as needed

Salt as needed

　　VinegarAs needed

Soybean pasteSugarAs needed

　　Dark soy sauceAs needed

　　Sichuan Peanuts in Vinegar and Soy SauceRice cooking steps

1. Heat oil in a pot over low heat, add peanuts and fry until ，

2. Remove from heat and let cool, sprinkle with a little salt,

3. Dice cucumber, use the ingredients

　　Chinese leek200g

　　Pork liver200g

Oil 100g

Salt as needed

　　MSGAs needed

FennelGinger5g

Garlic 5g

Chopped pepper

　　Sauce 10gCornstarch 10g

Chinese leek and pork liver cooking steps

1. Cut Chinese leek into segments, slice pork liver, add ginger, garlic, chopped pepper sauce,

32. Marinate with cornstarch and set aside.3. Heat oil, quickly stir-fry the pork liver.4. Add Chinese leeks and stir fry.

5. Add MSG and salt to taste, stir fry.

6. Finished.

Tips

Pork liver must be stir-fried quickly.

Tips

Pork liver should not be eaten when you have a cold or damp phlegm condition.

4. Add cucumber to the peanuts,

5. 2 teaspoons vinegar, 1 teaspoon sugar, and 1 tablespoon dark soy sauce, mix well with the ingredients

Duck400g

Chinese yam 50g

North Sand 50g

Ginger as needed

Salt as needed

Rice wine as needed

Yiyu and sandSlow-cookingDuck cooking steps

1. PrepareIngredients

2. Clean the duck, cut into pieces, put in a pot with cold water.Duck meat3. Boil until it comes to a boil, turn down heat, remove foam and continue cooking for a while, skim off the surface oil.

4. Add some rice wine, add cleaned yiyu and sand and ginger slices together into the pot.

5. Slow cook for two hours, season with salt before serving.

Tips

1. People suffering from a cold or excess phlegm should avoid this soup.Rice duck is delicious but there are some dietary restrictions, especially when you have a cold.Eating duck when you have a cold might worsen the condition, so it's better to choose chicken soup instead.2. Choose older ducks with hard esophagus for better flavor.3. North and South Sand are both suitable but north sand is preferred in soups.

4. Yiyu and sand do not need soaking, add them directly into the pot when cooking to avoid becoming mushy due to long cooking time.

6. Mix with vinegar and stir well.

Ingredients

Intestines1000gChinese scallion

Oil as needed

　　Salt as needed250g

Rice wine as needed

Soy sauce

As needed

　　Ginger as neededChili peppers

Sichuan pepper

As needed

　　Toast intestine cooking steps1.

Intestine

First wash with clean water, both inside and out, then use salt to rub vigorously, this cleans it thoroughly and removes the smell.2. Put the washed intestines in a pot of hot water.3. Add rice wine and ginger slices, cook on low heat for about an hour until the intestine can be pierced with a toothpick, remove from heat.

4. Cut the intestine into pieces and prepare some ginger slices.

5. Clean Chinese scallions and chili peppers.

6. Slice the Chinese scallions diagonally and cut the chili peppers into strips.

7. Heat oil in a pan, add Sichuan pepper and ginger slices to release fragrance, then stir-fry the intestine.

8. Season with salt.

9. Add rice wine and soy sauce, stir-fry until well colored.

10. Remove from heat after coloring, set aside.

11. Heat oil in another pan, add chili peppers to release their flavor.

12. Add the Chinese scallions and stir-fry with salt.

13. Once the scallions are cooked, add the intestine and mix well, then add

Chicken essence

, stir thoroughly, turn off heat and serve.TipsAdding salt to wash the intestine helps remove odors and bacteria.

Cook the intestine until soft and tender, if you prefer a chewy texture, shorten cooking time.

Top rib

Mutton

　　Chinese cabbageOil as needed300g

　　Salt as needed600g

Chicken essence as needed

Egg 1

Sugar as needed

　　Five spice powder as neededSichuan pepper

As needed

Spring onion

Ginger

Garlic

Chili peppers

Rice vinegar

Doubanjiang sauce

Starch as needed

WaterCooking steps1. Slice the mutton2. Marinate with starch, five spice powder, salt, chicken essence, and one egg for half an hour.

3. Clean and slice the Chinese cabbage.

　　4. Prepare seasonings: spring onion, ginger, garlic, dried chili peppers, Sichuan pepper5. Mix doubanjiang sauce with sugar and water.

6. Stir-fry the Chinese cabbage in a pan.

7. Remove the stir-fried cabbage to set aside.

8. Heat oil in a pan, add seasonings and stir-fry.

9. Add doubanjiang sauce and stir-fry until fragrant.

10. Pour water into the pot.

11. Bring to a boil, add Chinese cabbage.

12. Boil again, then add mutton slices.

13. Once the meat is cooked, remove and garnish with garlic and five spice powder, dried chili peppers powder.

Pour hot oil over it.

Tips

Stir-frying Chinese cabbage first prevents too much water in the soup later.

Tips

The vinegar-to-sugar ratio can be adjusted according to personal preference.Heat oil in a wok, pour over it.

Tips

Blanch the cabbage first to prevent too much water from coming out during cooking.

Tips

The ratio of sugar to vinegar can be adjusted according to personal preference.