The restaurant sells specialty dishes very well
Dangshen stew lamb belly raw material: lamb belly 1 jin, white radish 1, dangshen 1, red dates 5, medlar 10, onion 1, pepper right amount, ginger 1 production: 1, lamb belly not to skin cut, cold water pot, put spring onion diving in water, remove blood foam and odor;Slice ginger and dangshen, cut scallion into sections and set aside.2. Add water to the pot, add the diving in the water after the lamb, add ginger slices, red dates, dangshen slices;The washed white radish is cut into two parts: outer skin and inner core. The inner core is reserved. The outer skin is cut into large pieces and put into the lamb to remove fishiness.Add salt, scallion and pepper to add flavor;Cover the pot, bring to a boil over high heat, and simmer for 1 hour.3. Cut the radish core into shreds and evenly spread it at the bottom of the prepared casserole;Remove the radish skin, ginger slices, scallion sections, add the wolfberry.Pour the braised lamb into the grated turnip casserole and finish.Roxburgh rose black pepper cowboy bone ingredients: roxburgh rose bone 500g, roxburgh rose juice 1 cup, 1 white onion, 100g black pepper, minced garlic amount, 1 egg, cornflour amount: 1.Cut the cowboy bone into sections, add an egg, soy sauce, black pepper, salt, sugar, add roxroth juice, marinate well.Then add the cornflour and mix well to lock in the flavor.2. Remove the onion from the oil and put it into a wok. Add minced garlic and black pepper and stir-fry until fragrant.Drain the beef bones into black pepper sauce and simmer to reduce sauce. Add roxburgh pear juice and thin the sauce.3. Heat the iron plate and pour the cooked black pepper cowboy bone into the iron plate.Jell-o hoof BANG raw material: Hoof BANG 1, sauerkraut 100 grams, marinade package 1 package, tomato 1, ginger 1 piece, Chinese prickly ash, onion right amount of production: 1, onion, sauerkraut cut sections, ginger, tomato slices standby.Bang hoof cold water out of the pot, bang into ginger slices, scallions, sichuan pepper granules blanch to seven mature out, then dark soy sauce evenly smear the surface color.2, the oil temperature of 160-180°C put the hoof bang, bang until the skin bubbles out, and then put in cold water, the skin bubble soft.3, prepare a pot of water, bang hoof, then add ginger slices, onion section, sichuan pepper grains and 100 grams of marinade, a small amount of dark soy sauce, 2 tablespoons of pepper, fire boil after turning to a small fire stew for 2 hours.Peel after 2 hours, and then into the sour pickled cabbage, tomato, onion, red acid typhoon shelter after boiling Fried shrimp raw materials: shrimp 1 dish, chips moderate, 1 dab of garlic, breadcrumbs, 1 bottle, some green onion, tomato chutney oil chili sauce 1 bottle production: 1, green scallions, cut open back wash shrimp, chips, crushed in your hands.Heat oil in wok, add minced garlic, fry until lightly browned, pour into strainer to separate oil and garlic.2. Put proper amount of oil into the pot, heat the oil into the shrimp, fry until golden brown, remove and put into the strainer.3, in another pot, take appropriate amount of oil used for frying shrimp, add appropriate amount of tomato chutney, fry until fragrant, add breadcrumbs, fry evenly, then add white pepper, salt, fry evenly, add potato chips, garlic crisp, shrimp, fry evenly, then add appropriate amount of scallion.4. Put the fried shelter into the plate, spoon the right amount of oil and sprinkle it on the surface, and then enjoy the delicious food.Raw materials: shrimp 500g, yellow color pepper 200g, mushroom 100g, yellow bean sprouts 150g, vermicellin 100g, green pepper section, red pepper section, green pepper, white vinegar, stock appropriate production: 1, yellow color pepper with meat mincer beat minced, add ginger, garlic, scallion stir-fry, add stock boil.Spread the back of the prawns, cover them with kitchen paper and beat them into large flakes with a mallet.2. Prepare a pot of water, add salt and sugar, blanch flammulina mushrooms, bean sprouts, vermicelli and prawns. Remove and set aside.Add vinegar to the boiled yellow pepper soup for acidity and pumpkin puree for color.3. Pour the boiled sour soup into the blanched ingredients, add green pepper sections, red pepper sections and green pepper, and finally heat up the oil and pour it on the green pepper. Raw materials of cuttlefish fillet with cane pepper: 250 grams of fish meat, 50 grams of pickled cabbage (cut into sections), 50 grams of mushroom, sliced ginger, millet pepper circle, small green pepper circle, homemade sour soup and Chinese pepper.Salt, cooking wine, rattan pepper oil each appropriate production: 1. The mullet meat into pieces, napan add salt, cooking wine and ginger code flavor.Another pickled cabbage and blanched mushroom into the casserole bottom.2. Pour homemade sour soup into the pot and bring to a boil. Put in the mullet fillets with good taste and cook them until done.Description:Homemade soup acid production, it is to the salad oil in a hot pan, down into the chopped pickled peppers, ginger, wild pepper, yellow pepper sauce fragrant, add celery, parsley, millet pepper circle, small circle green pepper stir, add lemon, tomatoes, squash, salt, monosodium glutamate and rock sugar, mixed with wild pepper and right amount water, bring to a boil small slow fire boil out fragrance, turn off the heat to get material slag.Raw materials: beef ribs (boneless) 400g, 200g mustard, butter, celery, onion, carrot, garlic, ground black pepper, rosemary leaves, mustard oil, mustard, Chinese pepper, spring onion, salt, MONOsodium glutamate each appropriate production: 1.Put the washed celery, onion, carrot and garlic into the wall breaker and stir with water to make vegetable juice.2. Wash beef ribs, add vegetable juice, crushed black pepper, rosemary leaves, salt and MSG to marinate.Wash the mustard greens and cook them in a pan of boiling water until done.Chop Chinese prickly ash and spring onion into a bowl and mix into prickly ash.3. Marinate small beef ribs and cut them into pieces.Heat up a wok, add butter to melt, add beef pieces and fry until medium done, sprinkle in pepper and stir well.Cooked mustard with mustard oil, mustard, salt, monosodium glutamate mix well, and beef pieces on the plate.Description: The dish uses the western butter fried steak cooking techniques, in the seasoning sprinkled with pepper hemp, strong taste.Raw materials: 100g of dissected wild eel, 200g of rice noodles, 10g of cooked leek, 25g of yunshanzhong, 50g of oil fa xiang skin, 15g of garlic cloves.Condiments: acid pickle 5 grams, 10 grams of ageratum, chopped green onion 12 g 5 g 15 grams, red oil, pepper, soy sauce, sweet bean sauce, 10 g, 10 g, replication, soy sauce, blade 10 grams, 15 grams pepper, curry powder, pepper noodles, 3 g 1 g, 2 g of salt, pepper, sea rice noodles 6 grams, 6 grams of rice wine, cooked vegetable oil and lard oil (mixed) 50 grams, 200 grams of pig bone soup.Make: 1. Soak the oil skin in hot alkaline water and make it soft, then blanch it in a pot of boiling water. During this period, change the water many times, remove the alkali taste, rinse and then change the knife into a piece for later use.2. Cut the eels into segments about 5 cm long and cut the cloud legs into thin slices for later use;3. When the oil is 60% hot, put in the garlic cloves and fry them until light brown and yellow, put in the cloud leg slices and fry them until the oil spits out, then fry the eel pieces until curly and cooked;4, the pot in turn into sweet sauce, knife edge pepper, pepper noodles, curry, pepper, stir-fry excellent, add pig bone soup and salt, cooking wine, rice flour and copy soy sauce, finally put in ring skin block and small fire to taste, that is, the eel toppings.5. Put the rice noodles in the chicken soup pot to heat up, put them in the big bowl, then put the cooked leek sections and pickled vegetables, and finally spoon into the hot pig bone soup, sprinkle the rice eel with patchouli and chopped green onion.