[Ingredients] 8 bullfrogs [Accessories] 12 pickled peppers, 1-2 pickled ginger, 1 green onion [Seasoning] An appropriate amount of salt, 2 tsp MSG, 3 tsp cooking wine, 2 tsp Huadiao wine, 2 tsp Sichuan pickled pepper bullfrogs. Step 1: Chop the bullfrog i
200-250 grams of pork belly 2 green peppers 2 green onions 2 bean paste A small amount of light soy sauce 2 tsp salt appropriate amount of sugar 5 grams of green garlic/color pepper/onion/leek/pot helmet 5 choose one cooking wine appropriate amount of Sic
Pork belly 300g Potatoes 350g Lotus root 200g Pleurotus eryngii 100g Celery 100g Red pepper and half a green onion 20g Ginger 20g Dried chili pepper 20g Sichuan pepper 5g Light soy sauce 5g hot pot ingredients 20g spices 10g Salt 6g cooking wine (or rice
100g local chicken, 50g green onions, appropriate amount of ginger/scallions/Sichuan peppercorns/cooking wine to season: 1g salt, 10g sugar, 5g MSG, 10g balsamic vinegar, 5g soy sauce, 2g pepper noodles, 5g sesame paste, 30g red oil. Steps for making stra
Mold dried edible watercress 1.5kg Erjingtiao fresh red pepper 3.5kg fresh garlic 1kg fresh ginger 1kg fermented glutinous rice 1kg thirteen spices 1 pack of high-strength white wine 0.5kg light soy sauce 1 bottle of dried green peppercorns 0.5kg rapeseed
400 grams of tender tofu, pork stuffing, 150 grams of minced onion, minced ginger, appropriate amount of minced garlic, bean paste, 1 tablespoon of Sichuan peppercorns, appropriate amount of water starch, a small amount of minced chives, a little Haidilao
500g rabbit meat, 200g green bamboo shoots, 100g Erjingtiao peppers, 100g young ginger, appropriate amount of sauerkraut, appropriate amount of bean paste (Pixian Douban), appropriate amount of pickled pepper, appropriate amount of millet, chili, appropri
500 grams of pork belly, green garlic, 1 millet, spicy 4-5 green onions and ginger, appropriate amount of black bean paste, 1 spoon of bean paste, 1 spoon of cooking wine, 1 spoon of peppercorns, 2 grams of sugar, 1 spoon of sweet noodle sauce, 1 spoon of
2 pounds of fat intestine, 250 grams of soybeans, a large piece of garlic, 6 cloves of pickled ginger, pickled pepper, a piece of ginger, eight pickled peppers, bean paste, 2 tablespoons of hot pot base, 10 salt, dark soy sauce, appropriate amount of MSG,
"Totole" chicken essence seasoning (three fresh foods) 5g "Totole" sesame oil 30ml half chicken sugar 10g sesame paste 10g minced garlic 10g minced ginger 10g chopped green onion 10g cooking wine 10ml red oil 20ml crushed peanuts 20 10 grams of vinega
1 piece of tenderloin, an appropriate amount of green pepper, half a winter bamboo shoot (since I didn’t have any, I used half an onion instead) 1 piece of black fungus (soaked) 5 or 6 onions, minced ginger and garlic, an appropriate amount of chopped pep
A piece of seabass Cooking wine Appropriate amount of ginger Appropriate amount of green onion Appropriate amount of oil and spicy pepper Appropriate amount of salt Appropriate amount of minced garlic, minced ginger and minced green onion Appropriate amou
Hu'er fish, pickled pepper, pickled ginger, bean sprouts, a little ginger, some garlic, any green vegetables [celery or broccoli are OK], Sichuan peppercorn cooking wine or white wine. Step 1 of how to make Hu'er fish. This is the finished product. I do
2 eggplants, chopped peppers, 1.5 tbsp minced meat, 150g cooking wine, 1.5 tbsp dark soy sauce, 1.5 tbsp vinegar, 3 tbsp sugar, 2 tbsp Pixian bean paste, 1 tbsp minced ginger, minced garlic, green onion, a little water, starch, half a bowl of fish-flavore
500g pork belly, pickled vegetables, appropriate amount of ginger, garlic, appropriate amount of Sichuan pepper, appropriate amount of fresh flavor, appropriate amount of salt, appropriate amount of pickled vegetables, steamed pork belly. Step 1: Pork bel
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