Ingredients

　　PeanutsRice 100g

　　Cucumber1 piece

Oil as needed

Salt as needed

　　VinegarAs needed

FineWhite SugarAs needed

　　Soy Sauce LightAs needed

　　Old Vinegar PeanutRice preparation steps

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

2. Remove from heat to cool down, sprinkle with a little salt,

3. Dice cucumber, use the ingredients,

　　Chinese Chives200g

　　Pork Liver200g

Oil 100g use ingredients

　　Rib Bones500g

Baijiu 1 spoon

White Sugar 2 spoons

Scented Vinegar 3 spoons

　　Soysauce4 spoons

Water 5 spoons

Strange Flavor Ribs preparation steps

1. One spoon of baijiu

2. Two spoons of white sugar

3. Three spoons of scented vinegar

4. Four spoons of soysauce

5. Five spoons of water

6. One pound of ribs

7. Boil the ribs in boiling water, then remove them,

8. Put the boiled ribs into the pot,

9. Add the seasonings to the pot,

10. Cover and boil over high heat,Fire burnBoil for a while on low heat

11. Boil on high heat, then reduce to low heat, stir occasionally to prevent sticking at the bottom,

Tips

The spoon used for adding seasonings is a small spoon used for daily meals!This dish requires less water, so remember to use low heat after boiling and flip the ribs occasionally to avoid burning on the bottom while undercooked on top!

Salt as needed

　　Monosodium GlutamateAs needed

Glauber's SaltFresh Ginger5g

Garlic 5g

Pickled Pepper 10g

　　Chili SauceSauce 10g

Cornstarch 10g

Chinese Chives Pork Liver preparation steps

1. Cut chives into segments, slice pork liver, add ginger, garlic, and chili sauce,Chili Paste, coat with cornstarch and set aside

2. Heat oil until hot, quickly fry the liver

3. Add chives and stir-fry

4. Add monosodium glutamate and salt as needed, stir-fry again,

5. Done

Tips

Pork liver must be stir-fried quickly!

4. Add cucumber to the peanuts,

5. 2 teaspoons of vinegar, 1 teaspoon of sugar, 1 teaspoon of light soysauce, mix and use the ingredients,

Old Duck 400g

Gastrodia Elata 50g

Adenophora Stricta 50g

Fresh Ginger as needed

Salt as needed

Rice Wine as needed

Gastrodia and Adenophora preparation stepsOld Duck preparation steps1. Prepare ingredients

Ingredients2. Clean the duck, cut into pieces, put it in cold water in a pot,

Duck Meat, bring to a boil and remove from heat, skimming off foam, then simmer for a bit longer to remove surface oil.3. Add some rice wine, add clean gastrodia and adenosaphin with ginger slices together,

4. Simmer on low heat for two hours, season with salt before serving

5. Tips

1. Do not use this soup if you have a cold or internal dampness.

Duck meat is good but there are proper ways to eat it; avoid eating duck when you have a cold as it may worsen your condition.2. Choose older ducks with harder windpipes for better taste.3. North Adenosaphin is better than South Adenosaphin for soup making, no need to soak them before use, just put them in the pot together.4. Do not soak adenosaphin and gastrodia before cooking; if soaked, they will turn into a mess after long hours of boiling, causing the broth to become cloudy.6. Mix well with vinegar then serve.

Ingredients for ingredients

Fatty Intestine 1000g

Chinese Chives

Oil as neededSalt as needed

Rice Wine as needed

　　Soysauce as needed250g

Fresh Ginger as needed

Chili Peppers as needed

Sichuan Pepper as needed

Jiao Loo Fatty Intestine preparation steps

1.

Intestine

　　Clean with water, both inside and out, rub with salt to remove odor and dirt,2. Boil the cleaned intestine in a pot of hot water,

3. Add rice wine and ginger slices, simmer on low heat for an hour until cooked through.

4. Remove from heat, cut into small pieces, keep some ginger ready,5. Clean chives and chili peppers,6. Slice the chives diagonally, chop chili peppers,

7. Heat oil in a pot, add a few Sichuan pepper seeds and ginger slices to release aroma, then stir-fry the intestine pieces,

8. Season with salt as needed,

9. Add rice wine and soysauce, stir-fry until well-coated,

10. Remove cooked intestine from pot.

11. Heat another batch of oil in a new pot, add chili peppers to release aroma,

12. Stir-fry chives, season with salt as needed,

13. Once the chives are done, return the intestine and mix well, add monosodium glutamate if desired, stir-fry evenly then turn off heat and serve.

Tips

Seasoning the intestine with salt first is to remove odor and sterilize.

Cook intestines until soft; if you prefer a chewy texture, reduce cooking time.

Sirloin

PorkChinese CabbageOil as needed

Salt as needed

Monosodium Glutamate as needed

Egg 1

　　Sugar as neededFive-Spice Powder as needed300g

　　Sichuan Pepper as needed600g

Spring Onion

Fresh Ginger

Garlic

　　Dry Chili PeppersChili Powder

Doubanjiang

Starch as needed

Water Cooked Meat Slices preparation steps

1. Cut pork into slices,

2. Marinate the meat with starch, five-spice powder, salt, monosodium glutamate, and one egg for half an hour,

3. Clean cabbage and cut into pieces,

4. Prepare seasonings: spring onions, ginger, garlic, dried chili peppers, Sichuan pepper,

5. Mix Doubanjiang with sugar and water,

6. Stir-fry the cabbage in oil until done,7. Remove the stir-fried cabbage to a side dish.8. Heat oil again, add seasonings and stir-fry until fragrant,9. Add Doubanjiang and stir-fry until aromatic,

10. Add water,

　　11. Bring the broth to a boil, then add cabbage.12. After boiling, add meat slices; cook until tender.

13. Garnish with chopped spring onions and five-spice powder, sprinkle chili powder, pour hot oil over the top before serving.

Tips

Stir-frying cabbage first prevents it from becoming too watery during cooking.

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

5.Sichuan

6.Pour oil into a wok and stir-fry cabbage

7.Stir-fried cabbage is removed to prepare.

8.Add oil to the wok, then stir-fry the meat ingredients

9.Add Sichuan, stir until fragrant

10.Add water

11.When the water boils, add the cabbage

12.Allow it to boil and add the sliced meat.

13.After the meat is cooked, remove and sprinkle with garlic flakes and five-spice powder, chili powder.Pour hot oil from a wok over the top.

Tip

Stir-fry the cabbage first to prevent it from releasing too much water when cooking.

Tip

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