Zhong Tianzheng thought to himself: "Roast chicken is rich in nutrition and has a certain curative effect. The finished product has the characteristics of chicken fresh and smooth, chestnut sweet, thick and mellow juice, red and bright color, beautiful and generous, about 1 tablespoon of Shaojiu, 1 tablespoon of soy sauce, and an appropriate amount of corn starch, pepper and sesame oil. Remove the coarse bones of the chicken and chop it into long, 3 cm wide cubes. Wash and drain the chestnut meat. Cut the green onion into 3 cm pieces. Cut the ginger into long, 1 cm wide slices. Heat the oil pan until it is six ripe, add the chestnut meat and fry it until golden brown, pour in a colander and filter the oil. Then heat the oil pan until eight are ripe, stir-fry the chicken pieces until the water is dry, add Shao wine, then add ginger slices, salt, soy sauce, and soup and simmer for about 3 minutes. Take 1 clay bowl, use a bamboo grate to cushion the bottom, pour the chicken pieces in the wok and the soup together, put it on low heat and simmer until it is rotten, add the fried chestnut meat, continue to simmer until soft, then pour it into the wok, put in monosodium glutamate, green onion segments, sprinkle with pepper, boil, thicken with cornstarch water, and pour sesame oil. Chicken thighs, chestnuts, green onions, ginger, salt, cooking wine, soy sauce, sugar. Put the shelled chestnuts into the pot and cook for about 4 minutes, remove and drain the water for later use. Put oil in the pan, the amount of oil can be a little more, put in the chestnuts and fry until the surface changes color, then remove and set aside. Heat the remaining oil again, add the green onion and ginger slices and stir-fry until fragrant, pour in the chicken pieces and stir-fry. After the surface of the chicken pieces is slightly yellow, add cooking wine, soy sauce, salt, a little sugar, and add chestnuts. Pour in boiling water, bring to a boil over high heat, turn to low heat, cover and cook for about 20 minutes. Then drain the water over high heat and sprinkle in the green onions. ”

The system said: "500 grams of net chicken thighs, 5 grams of refined salt, and 300 grams of chestnuts. 1 gram of pepper, 15 grams of sugar, 10 grams of Sichuan pepper, 150 grams of lard, 750 grams of fresh soup, 10 grams of ginger and green onions, 20 grams of water starch, 15 grams of Shao wine. Boil the dried chestnuts in a pot of boiling water for 2 minutes, soak them in warm water, cut off the roots with a knife, peel off the shells and set aside. The ginger is broken, the green onion is cut into long sections, and the sugar is fried into a sugar-colored sauce. Chop the net rooster thigh meat into 20 pieces, heat the pork fat in the pot, fry the chestnuts first, and put them in a bowl. Then stir-fry the chicken thighs with ginger and green onions for 2 minutes, add the fresh soup, put in the sugar juice, salt, pepper and pepper in turn to boil, skim off the foam, move to low heat and simmer for 40 minutes, decant about 100 grams of the soup of the roast chicken into the chestnut bowl, steam the chestnuts on the basket (about half an hour), and take it out. First, enlarge the chicken thigh in the center of the disc, cover the chestnut on and around the chicken, then pour the chicken juice into the water starch to make a sauce, and pour it on the chestnut and chicken thigh. Two chicken thighs, a rice bowl of chestnuts, seasonings, a little green and red pepper. Cut the chicken thighs into cubes and blanch them with cooking wine to remove the smell. Peel the chestnuts (cut small bites first, put them in water and cook for five minutes, they are easy to peel), and divide them in half. ”

Zhong Tianzheng thought to himself: "Put oil in the pot, fry the chestnuts until they turn yellow, and remove them." Put half a spoon of sugar in the base oil, melt, pour in the chicken pieces and ginger slices and green onion segments and stir-fry. After the chicken nuggets are out of the water, pour in the five-spice powder and fry for a while, so that the five-spice powder is fried very fragrant. Put a spoonful of rice wine (no don't use cooking wine instead, use white wine), a spoonful of soy sauce, two teaspoons of chicken essence. Put the chestnuts and stir-fry evenly with a bowl of hot water. Bring to a boil over high heat, simmer for 15 minutes, add salt, and put the green and red peppers in the pot for five minutes. sesame oil, a pinch of pepper. Chestnuts should not be boiled for too long, otherwise they will not be easy to peel off. This dish has a salty and sweet taste, with a sweet aftertaste and a fresh taste. A boy chicken, 350 grams of chestnuts, a handful of black fungus, rock sugar, salt, green onions, ginger, garlic, peppercorns, star anise, cooking wine, soy sauce, oyster sauce appropriate amount. Wash the chickens and remove debris. Put water in the pot to boil, put a spoonful of salt, put the chestnuts with the shell removed into the pot and boil on the fire, the water should be submerged over the chestnuts, simmer for a while, peel off the skin and wash. Cut the chicken into pieces, cut the green onion into sections, crush the ginger in a small piece, peel off the skin of six or seven cloves of garlic, seven or eight peppercorns, two small cloves of star anise, and two small pieces of rock sugar. Soak the black fungus in advance and wash it. Heat the pot, add the oil, and put the peppercorns in the pot over low heat until fragrant. ”

The system said: "Pour in the chicken pieces and stir-fry, add rock sugar, star anise, green onions, ginger and garlic and stir-fry, stir-fry until the rock sugar melts, when the surface of the chicken pieces is slightly yellow, cook a little white wine and stir-fry (to remove the smell and increase the flavor), and then put cooking wine, soy sauce, salt and oyster sauce." Add boiling water that has not been covered with chicken pieces (if it is a bought chicken, it is easy to cook, put less water), cover the pot and simmer over low heat. Cook for about 50 minutes (home-raised local chickens will take longer). Remove the lid and pour in the chestnuts and black fungus. Bring to a boil on high heat and reduce the heat to low for about 20 minutes until the chestnuts are ripe and fragrant. If there is too much soup, turn on medium-high heat to reduce the juice. ”

Chung thought to himself, "The chicken is tender and delicious, and because it has a mild taste, it can be used in a variety of dishes. Chicken has a lot of protein content, and it can be said to be one of the most protein-rich meats among meats, and it is a high-protein and low-fat food. It is also rich in potassium and sulfate amino acids, so it can make up for the shortage of beef and pork. At the same time, because chicken contains more vitamin A than other meats, and although it is inferior to vegetables or liver in terms of quantity, its vitamin A content is much higher than that of beef and pork. Chestnuts not only contain a lot of starch, but also contain protein, vitamins and other signature nutrients, known as the "king of dried fruits". Chestnuts can be substituted for grain, and jujubes, persimmons are called "hardcore crops", "woody grains", is a kind of cheap and good, nutritious tonic and nourishing vegetables. A live grass carp is about two pounds of tofu, mushrooms, fungus, and pork bone broth. A little of Shaanxi bean paste, Sichuan pepper, dried sea pepper, green onion, ginger slices, garlic slices, pickled red pepper, spices (licorice, bay leaves, kaempfera, sand kernels, cardamom, grass fruit), soy sauce, rice wine. Fish chop into tiles, add rice wine, starch and mix evenly; tofu (konjac is better!), mushrooms, fungus spread in the casserole to lay the base; green onion cut into sections, ginger and garlic slices; put vegetable oil in the wok, burn until 60% hot, add pepper, dry sea pepper slightly fried, and then go down to the county bean paste, when the bean paste is golden brown, cook in the green onion, ginger, garlic and pickled red pepper to fry the fragrance. Add the bone broth and move into the casserole and add the spices. Once the soup is boiling, slide in the fish pieces. After boiling again, skim off the foam, cook slightly, and serve with a little sesame oil. The fish must be fresh, this dish is a half-soup dish, the soup should just submerge the fish pieces, the amount of Sichuan pepper and dried sea pepper should be sufficient, and the soaked red pepper should not be omitted; the bone broth should not be replaced by water; the spices should be put less, and the fragrance should be looming. Do not use fragrant ingredients such as cloves, angelica, star anise, cinnamon, etc. in the spices, so as not to overwhelm the guests.

The system said: "More than two catties of grass carp, six slices of old ginger, one potato, a package of enoki mushrooms, four heads of garlic, a package of spicy fish seasoning, a little coriander, edible oil, high liquor, broth, and chives, put the fish fillets into the basin, put them in the marinade pack, Cooking wine and ginger slices, potato slices and cold water for later use; stir well with chopsticks and put them in the refrigerator to marinate for more than half an hour; add cooking oil after the pot is hot; put in the ginger slices and garlic in the pot after the oil is hot, pour in the seasoning sauce package and fry the fragrance; put in the potato slices and fry for a few minutes; add the stock, cover the pot, simmer on low heat for about ten minutes after boiling, stew until the potatoes are cooked; add the marinated fish fillets, put enoki mushrooms and chives in the pot after boiling, and add coriander after opening. Grass carp, celery, onion, shiitake mushroom, dried chili, ginger, green onion, Sichuan pepper, cooking wine, bay leaf, grass fruit, cinnamon, fennel, star anise, bean paste (chili oil), light soy sauce, pepper, corn starch. Grass carp are slaughtered, washed, cut into small pieces, and marinated in cooking wine, salt and white pepper for 15 minutes. Cut the onion into strips, the celery into strips, and the shiitake mushrooms. Wash the dried red peppers, cut them into small pieces with scissors, soak them in cold water for 10 minutes, and slice the ginger and green onions. Put oil in the wok, add ginger, green onions, and dried red peppers to stir-fry until fragrant. Add Pixian bean paste and stir-fry the red oil. Add stock or water to boil, add light soy sauce, sugar and braised pork buns, turn to low heat and cook for 2 minutes, slide into the bottom of the fish casserole and spread onions, celery and shiitake mushrooms. After the soup is boiled, move it into a casserole, bring it to a boil again, skim off the foam, turn to low heat and cover and cook slightly to taste. Put oil in a wok, put pepper and chili pepper in cold oil over low heat, fry until slightly burnt, and pour pepper, chili pepper and oil on the fish while hot. The amount of Sichuan pepper and chili pepper is put according to your own taste. The side dishes can be combined to your liking. ”

Zhong Tianzheng thought to himself: "Fish is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients; fish is rich in selenium, and regular consumption has the effect of anti-aging and beauty, and it also has a certain prevention and treatment effect on tumors; for people who are thin and have no appetite, grass carp meat is tender but not greasy, and can be appetizing and nourishing." It is made by boiling red and white broth into a double pot of hot pot, accompanied by various animal raw meat slices and vegetables. There are three well-known recipes for the preparation of red soup marinade, the basic condiments are broth (or chicken soup, beef soup), butter, Pixian bean paste, Yongchuan tempeh, rock sugar, chili powder, ginger, Sichuan pepper, salt, Shaojiu, mash juice, which requires rich taste, strong flavor, spicy and palatable, fresh and sweet. Clear soup marinade, also known as white soup marinade, the main condiments are clear soup, white soy sauce and monosodium glutamate. The soup is made with old hens, old fat ducks, ham hooves, ham stick bones, pork ribs and hung with water, and the soup is swept with minced pork and chicken breast until the soup is clear. ”

The system said: "Mao belly hot pot: fish pills, duck blood, marinade, etc." 200 grams of pork loin (slices), 200 grams of duck gizzards, 200 grams of catfish slices, 200 grams of squid slices, 150 grams of chicken slices, 150 grams of fish minced meats, 250 grams of spicy ginseng, 250 grams of beef tendons, 250 grams of pork loin slices, 2500 grams of clear soup marinade, etc. 500 grams of green onions, 500 grams of garlic sprouts, 500 grams of lotus white, 500 grams of pea sprouts, 500 grams of spinach, 500 grams of yellow seedlings, 250 grams of vermicelli, 200 grams of winter bamboo shoots, 100 grams of mushrooms, etc. Put the above kinds of meat and vegetable raw materials on plates, surround the mandarin duck hot pot, light the fire, boil the soup, beat off the foam, and then you can scald. The saucer is made with sesame oil, oyster sauce with salt and monosodium glutamate, and the egg white of one egg is added to each plate. When eating, eel fillets, duck gizzard flowers, and fish minced balls can be boiled in the pot first. After the crucian carp is cleaned, insert it from the mouth of the fish with chopsticks, put it in a hot pot and cook it to taste, and then pick it up with chopsticks and eat it. ”

The system said: "Melt hairy belly hot pot and clear soup hot pot as a whole, only one stove, double flavor and same pot, suitable for both north and south, hence the name Mandarin Duck hot pot." The interval in the pot is welded with copper sheets, which is a Taiji pattern. The preparation method of clear soup and red soup remains the same, with slight changes. Fresh and mellow, spicy and thick, the two match and complement each other. A chicken rack. 15 grams of cooking wine, 5 slices of ginger, one package of spicy and three fresh hot pot bases. 1. Defrost the chicken rack and clean it; Chicken racks are thawed and cleaned; Put it in a pressure cooker, add water, and put in the ginger slices; Pour in the cooking wine; Cover the pot, turn to low heat after steam on high heat, and press for 30 minutes; Drain the steam and open the cover; Pour the soup into the mandarin duck pot; one package of spicy and three fresh hot pot bases; Add to the pot on both sides, heat over high heat, cook until the base is melted, turn to low heat, and cook for about five minutes before turning off the heat.

Zhong Tianzheng thought to himself: "Appropriate amount of pork leg bones, appropriate amount of beef, appropriate amount of beef balls, appropriate amount of chicken kidney, appropriate amount of duck kidney, appropriate amount of chicken intestines, appropriate amount of duck intestines, appropriate amount of white radish, appropriate amount of yuba, appropriate amount of lotus seeds, appropriate amount of lettuce, appropriate amount of watercress, appropriate amount of ginger, appropriate amount of Lao Gan Ma, appropriate amount of Sichuan pepper powder, appropriate amount of blending oil." Wash the pork leg bones, boil the water, blanch the pork leg bones, and remove the blood. Remove the pork leg bones, put them in the inner tank of the electric pressure cooker, and add the ginger slices. Drain the water to the highest water level, plug in and adjust to the "difficult to cook" and "pig's trotters" mode. Press well and wait for the pressure to be reduced, take out the foam and add salt to taste. Wash the white radish and cut it into small rings, wash the lotus seeds, and put them together in the washed hot pot. Add the pork leg bone broth and bring to a boil. Add 3 dried chili peppers, a tablespoon of Lao Gan Ma and a teaspoon of Sichuan pepper powder to one of the grids and continue to cook for a few minutes. Wash the watercress, lettuce and Shanghai greens separately. The yuba is soaked softly. (If you have enough time, soak it in room temperature water, and if you don't have enough time, you can soak it in warm water) cut the beef into thin slices, and cut the beef balls into rice and knife flowers. (Last time, I bought two catties of beef, put it in the refrigerator and freeze it and eat it slowly) Chicken and duck intestines and chicken and duck kidneys are kneaded and cleaned many times, and it will be easier to wash with salt. Chicken and duck intestines are cut into sections, and chicken and duck kidneys are cut into cross knife flowers. A box of water tofu, sliced. Put the ingredients separately in the hot pot. (When there are many shabu-shabu, add some blending oil, the dish is more fragrant) boil the dipping sauce over low heat and serve. ”

The system said: "A rooster (about 2,000 grams), 500 grams of lean pork, 200 grams of red sausage, 150 grams of beef ring throat, 150 grams of winter melon and potatoes, 200 grams of water spinach and leeks, and 100 grams of green garlic seedlings." 50 grams of cooked vegetable oil, 50 grams of chicken fat, 25 grams of pickled chili, 10 grams of ginger, 5 grams of pepper, 6 grams of Sichuan pepper, a package of spices (containing an appropriate amount of ingredients, angelica, leather, citrus aurantium, cloves, etc.), 5 grams of salt, 3 grams of monosodium glutamate, a little soy sauce, 1500 grams of fresh soup, 15 grams of tempeh. The rooster is slaughtered, the hair, internal organs, and claw tips are removed, and the chicken intestines are cleaned and cut into sections, the chicken gizzards and chicken livers are washed and drained, and the chicken is cut into 4 cm square pieces with a knife. Put the above ingredients into the pressure cooker, add an appropriate amount of water, put in cooked vegetable oil, chicken fat, spicy Hui, ginger slices, Sichuan pepper, spice packets, Lai Jing, soy sauce, after gassing, add a pressure limiting valve for 15 minutes, after cooling, pour into the hot pot. Lean pork washed and sliced. Red sausage slices. Wash the cowring throat and cut the joints. Peel the winter melon and potatoes, wash and slice. Wash the water spinach. Remove the old leaves of leeks and green garlic seedlings, wash them, and cut them into sections. The above ingredients are divided into two and put on a plate, surrounded by the hot pot. The hot pot is boiling, eat chicken, scald meat and vegetarian ingredients, and you can turn on the oil and drink the soup. The flavor dish is prepared with hot pot sauce, minced coriander, leek flowers, salt, and monosodium glutamate, and each dish is served from one plate. This hot pot is different from hot pot chicken, which is made by stir-frying chicken pieces quickly and adding ingredients to boil soup. The roast chicken hot pot is made by burning it in a pressure cooker. In the middle of hot pot eating, soup and seasonings can be added to avoid a weak taste. ”

Zhong Tianzheng thought to himself: "600 grams of rooster, 100 grams of cabbage, 80 grams of shiitake mushrooms, 1 piece of tofu, 100 grams of duck blood, 80 grams of spinach, 2 lettuce, 10 shrimps, 50 grams of fish tofu, 50 grams of black fungus, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of green onion, appropriate amount of ginger, 5 grams of Sichuan pepper, 10 grams of dried chili pepper, appropriate amount of cooking wine, appropriate amount of light soy sauce, 10 grams of sesame pepper, appropriate amount of bean paste, appropriate amount of black bean sauce, fried dry chili pepper, Sichuan pepper, sesame pepper stir-fried for later use, stir-fry over low heat, can not fry paste, put oil in the pot, chicken pieces, Stir-fry ginger, green onion and garlic slices together until the water is dry, shovel and set aside when the oil begins to come out, add the chopped Pixian bean paste, tempeh, salt, sugar and light soy sauce. After stir-frying, add cooking wine, pour in stock or water, bring to a boil, transfer to the pressure cooker, press for 15~20 minutes, pour the chicken pieces in the pressure cooker and the soup into the hot pot, sprinkle the fried chili pepper, Sichuan pepper, and sesame pepper, and transfer the chicken essence to the table. After the chicken nuggets are eaten, you can brush the soup with various vegetarian dishes hot pot chicken, and the hot pot chicken is made by stir-frying the chicken nuggets quickly and adding ingredients to boil the soup. The roast chicken hot pot is made by burning it in a pressure cooker. In the middle of hot pot eating, soup and seasonings can be added to avoid a weak taste. Roast chicken hot pot is actually roasted rooster hot pot, because Sichuan people call "rooster" "rooster" and get its name. It is a typical Jianghu dish, to say that it is a Jianghu cuisine, it is nothing more than to say that it was created in the mountains and countryside, and this flavor hot pot originated in Chongqing. This dish is spicy but not dry, soft and fragrant, the taste is novel, it is a school of its own, and the folk atmosphere is strong. There are many ways to circulate, this hot pot is different from hot pot chicken, hot pot chicken is a quick stir-fry of chicken pieces, add ingredients to boil soup. The roast chicken hot pot is made by burning it in a pressure cooker. In the middle of hot pot eating, soup and seasonings can be added to avoid a weak taste. Drinking a cup of tea after eating hot pot can not only relieve greasy and clear the mouth, but also have the effect of clearing fire, but after eating hot pot with big fish and meat, it is not advisable to drink tea immediately, in case the tannic acid in the tea combines with protein and affects the absorption of nutrients. Don't blindly covet the freshness and tenderness, and eat the food before it is cooked, which not only affects the digestion and absorption of nutrients, but also may cause gastrointestinal infection. Peel and wash the best potatoes (sweet potatoes) and cut them into strips, fry them in salad oil and set aside, cut the best winter bamboo shoots (or boiled cauliflower) cucumbers into strips for later use, cut celery into strips, cut green onions into sections, slice ginger and garlic a little each, and cut shallots and put them aside for later use. ”

The system says: "Clean the live shrimp, then make a knife on the back of each shrimp (the mouth is more suitable for flavor) and fry them in salad oil (the family can use a small amount of oil). In a wok, add an appropriate amount of mixed oil of chili oil and salad oil (the ratio is 1/4), fry star anise, cinnamon, grass fruit, white cardamom, and Sichuan pepper until fragrant, then remove the bean paste, green onion, ginger, garlic, and fry the cooked shrimp, potatoes (sweet potato), winter bamboo shoots (cauliflower), cucumber, and celery back and forth in turn. After stir-frying a few times, the ingredients are almost cooked, add the shrimp paste, and then add a little monosodium glutamate, chicken essence, (note: no need to add salt, there is salt in the watercress) and continue to stir-fry. Stir-fry until the shrimp body is curled and the color turns orange-red, that is, the shrimp has been broken and removed from the pot. Sprinkle sesame seeds, coriander, and shallots on the table and serve! Then add an appropriate amount of chicken essence, MSG and bone broth according to taste!"

Zhong Tianzheng thought to himself: "300 grams of prawns, 1 onion, 3 sharp peppers, green garlic, dried chilies, spicy bean paste, salt, red oil, and oyster sauce." Blanch the shrimp with water and set aside. Wash the onion, pepper and garlic, cut into pieces and set aside. Stir-fry the dried chili peppers and spicy bean paste. Sauté the prawns until fragrant. Add the onion, pepper and garlic and stir-fry until broken. Add salt, light soy sauce and oyster sauce to taste, then pour in red oil and stir-fry well. 250 grams of shrimp, 1 bean, a small handful of dried chilies, 1 tablespoon of spicy peanuts, 1 tablespoon of white sesame seeds, a little green onion, a little ginger, a little garlic slices. 1 teaspoon Sichuan hot sauce, 1 tablespoon light soy sauce, 1 teaspoon sugar, 1 teaspoon salt, 2 tablespoons cooking wine. Clean the shrimp, remove the shrimp guns and shrimp glands, and then add cooking wine to soak. Peel the potatoes and cut them into thick strips for later use. Pour oil into the pot, it is advisable to cover the shrimp. When it is about 7 percent hot, put in the shrimp, fry it thoroughly and turn red, and then remove it. After frying the shrimp, put in the cut potato strips, fry until golden brown, and the skin becomes hard and take out to dry. Pour an appropriate amount of fried shrimp oil into the pot, add green onions, ginger and garlic, and dry chili peppers to stir-fry the bottom of the pot. Then add the Sichuan hot sauce and stir-fry well. Stir-fry the fried shrimp and potatoes together, add light soy sauce, sugar and salt and stir-fry evenly. Add the spicy peanuts. Finally, turn off the heat, add white sesame seeds and mix well. ”

The system said: "Live shrimp (about 1 catty and 2 taels) potatoes, winter bamboo shoots, celery, green onions, crab paste, crab oil, monosodium glutamate, chicken essence, sugar, dried chili." Peel the potatoes and cut them into cubes, cut the bamboo shoots into cubes, cut the celery into strips, and cut the green onions into sections, a little each, and set aside. The live shrimp should be cleaned, and then a knife should be made on the back of each shrimp so that the flavor can be absorbed in the post-production. In a wok, add an appropriate amount of crab oil, then add a little dried chili pepper, stir-fry twice, put the shrimp and potato pieces, winter bamboo shoot pieces, celery strips, and green onion pieces into the pot together, and stir-fry back and forth. After stir-frying a few times, the ingredients are almost cooked, add the crab paste, then add a little monosodium glutamate, chicken essence, sugar, and continue to stir-fry. Stir-fry until the shrimp body is curled and the color turns orange-red, that is, the shrimp has been broken, and it can be taken out of the pot. ”

Zhong Tianzheng thought to himself: "Crayfish, dried chili, peppercorns, onions, potatoes (side dishes, can be freely matched), fresh peppers (red and green colors), Sichuan-style watercress green onions, ginger and garlic." Cut the potatoes into strips, fry them in an oil pan first, and then pick them up and set aside. After the lobster is washed, put it in water and boil it for half a minute, and put ginger slices in the water. After cooking, remove and set aside. Dried chili peppers, cut into sections for later use, can be increased or decreased according to personal taste. Cut the onion, red and green peppers and set aside, the side dishes can be changed according to personal taste, and the green onions can be cut into sections for later use. After the oil is burned to seven ripe, add ginger, green onions, garlic, Sichuan pepper, dried chili pepper, Sichuan-style watercress and stir-fry until fragrant, add crayfish and cooking wine and fry for 3-4 minutes, add potatoes, onions, red and green peppers and stir-fry after adding salt. Sweet potato, celery, green onion, ginger, dried chili bean paste (chili oil), dark soy sauce, cooking wine, salt ingredients Wash the shrimp and remove the shrimp line, peel the sweet potato and cut it into strips, and cut the celery into small pieces for later use. Put oil in the pot, (put more) to 6.7 minutes of heat, put in the shrimp and fry until it changes color and curls, and drain the oil for later use. Then put the sweet potato strips into the oil, fry them until golden brown, remove and drain the oil for later use. Add green onions, ginger and chili peppers and stir-fry until fragrant, then add celery and stir-fry. Then put in the fried sweet potato strips and shrimp in advance, and then add cooking wine, soy sauce and salt. ”

The system said: "Shrimp, 1 green pepper, 3 beauty peppers, 7 dried peppers, appropriate amount of ginger, four cloves of garlic, appropriate amount of green onion, appropriate amount of salt, a little black pepper, appropriate amount of bean paste, a little Lao Gan Ma, an appropriate amount of chopped pepper sauce, an appropriate amount of oil, an appropriate amount of starch, an appropriate amount of Sichuan pepper, an appropriate amount of cooked white sesame seeds, and an appropriate amount of cooking wine." Prepare the raw materials. Clean the shrimp, subtract the shrimp whiskers and shrimp legs, pick out the shrimp line, add an appropriate amount of cooking wine, black pepper and salt to the shrimp, and marinate for a while. Cut the bell pepper into small rings, the green pepper into small pieces, the ginger and garlic into slices, and the green onion into segments. Mix the bean paste, Lao Gan Ma, and chopped pepper sauce into a spicy sauce. Pour the marinated shrimp with cooking wine, add an appropriate amount of starch and pat evenly. When the oil in the pot is heated to 60%, add the shrimp and fry it and remove it. When the oil temperature rises to 7 hot, pour in the shrimp and fry until crispy and remove it. Leave the bottom oil in the pan and stir-fry the chopped spicy sauce. Add the other ingredients prepared and stir-fry well. Add the fried shrimp and stir evenly, sprinkle with cooked white sesame seeds, remove from the pan and put on a plate. The shrimp should be fried twice to make it crispier, and it will look better if you can replace the green pepper in the recipe with Hangzhou pepper. Sea shrimp. 2 tablespoons of oil, 4 slices of ginger, 1 tablespoon of Pixian bean paste, 3 shallots, 3 dried chilies, 3 cloves of garlic, 2 tablespoons of cooking wine, 2 grams of white sesame seeds, 3 coriander, 5 grams of sugar. After washing the shrimp, cut off the shrimp whiskers and use a toothpick to pick out the shrimp line at the penultimate section. ”

Zhong Tianzheng thought to himself: "After that, pour in the cooking wine and marinate for half an hour." Prepare the seasoning (dried chilies, ginger slices, garlic, white sesame seeds, Pixian bean paste, chopped green onions). Heat the oil in a pan and heat the ginger and garlic until fragrant. Pour in the shrimp and stir-fry repeatedly until all the shrimp change color. Push the shrimp aside, add a spoon of Pixian bean paste and stir-fry until fragrant. Add the cooking wine. Add the dried chili peppers. Pour in an appropriate amount of boiling water. Add an appropriate amount of sugar to keep the heat high. Add chopped green onions, turn off the heat and sprinkle with white sesame seeds, and the coriander is ready to serve. The bean paste is salty, add the seasoning to control the amount, and there is no need to add salt during the cooking process. After pouring the shrimp, it should be stir-fried repeatedly until all the colors change, and then seasoned to make it more flavorful. When you start cooking the sauce, you should add it and chop it with a knife to fully integrate it into the meat of the soup, so that the sauce is drawn and flavorful."

The system said: "1000 grams of Wupi Tuzi rooster, 10 grams of oil, 10 grams of sugar, 10 grams of sesame paste, 30 grams of ginger and garlic juice, 30 grams of sesame oil, 10 grams of chopped green onions, 30 grams of cooking wine, 20 grams of cooked white sesame seeds, 50 grams of cooked oil chili peppers, 10 grams of red soy sauce, 25 grams of cooked peanuts, 10 grams of vinegar, 25 grams of monosodium glutamate." Chicken thighs, cucumber, 4 tablespoons of red oil, 2 tablespoons of sugar, 2 tablespoons of vinegar, 2 tablespoons of light soy sauce, 2 tablespoons of Sichuan pepper oil, 1 tablespoon of rice wine, 2 tablespoons of sesame seeds, a small handful of fragrant peanuts, 1 tablespoon of chili flakes, minced chives, minced ginger, 1/4 tablespoon of monosodium glutamate, 3 grams of salt, 1/4 cup of ice water. Wash the chicken thighs, remove the subcutaneous fat, boil the pot, steam on high heat for 5 minutes, turn over the chicken thighs, steam on high heat for 5 minutes, turn off the heat and continue to simmer for 10 minutes, prepare a basin of ice water with ice cubes and ginger slices, soak the chicken in it until it is completely cool, cut some cucumber segments, and mix the juice: 4 spoons of red oil, 2 spoons of sugar, 2 spoons of vinegar, 2 spoons of light soy sauce, 2 spoons of pepper oil, 1 spoon of rice wine, 2 spoons of sesame seeds, a small handful of fragrant peanuts, a spoonful of chili chips, minced chives, minced ginger, 1/4 spoon of monosodium glutamate, 3 grams of salt, 1/ Mix 4 cups evenly, chop the chicken into pieces, pour the seasoned juice on top, mix well, and then put it in the refrigerator for 30 minutes to eat, spicy and numb. ”

Zhong Tianzheng thought to himself: "1 small three-yellow chicken." 1 green onion, 3 slices of ginger, 1 bag of spicy sauce, a little salt, 15 Sichuan peppercorns, 2 tablespoons of vegetable oil, wash the chicken, chop it into small pieces, add ginger slices and green onions, add a little salt and marinate for a while, take a clean bowl and put in the spicy sauce. Heat another pot, put two tablespoons of vegetable oil, boil the oil until it is 70% hot, add Sichuan pepper, green onion and ginger and stir-fry until fragrant. Strain the peppercorns, green onion and ginger through a strainer, pour the hot oil into a bowl with the spicy sauce, and mix evenly. Boil water in a pot, pour the chicken and ginger and shallots into the pot after the water boils, and blanch to remove the blood. Cook until the chicken is broken, immediately turn off the heat, keep the chicken soaked in water for about 10 minutes, then take it out, wash off the foam with water, soak it in cold water for 5 minutes, put it on the plate, take the red oil in step 4 and pour it on the chicken, sprinkle a little green onion and chopped peanuts. ”

The system says: "Appropriate amount of salt, a little soy sauce, appropriate amount of vinegar, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, a little chili powder, appropriate amount of sugar, appropriate amount of coriander." Wash the chicken and chop it into pieces. Before the water is about to boil, add all the green onion and ginger cooking wine to the pot. After the water boils, add the chicken and cook for 10 minutes. Don't cook for too long, so that the chicken is more tender, and the cooked chicken should be immediately put into cold water, preferably ice water. In this way, the leather is delicate and smooth, and the brittle is not easy to scatter. Wash the green onions, ginger and garlic and finely chop. Get out of the pot, pour in the oil, wait for 6 to be hot, add the green onion, ginger and garlic, stir-fry to bring out the fragrance, turn off the heat, rush into the chili powder, and the oil drained out after precipitation is red oil. If there is no strainer, remove the green onion, ginger and garlic, and then rinse the oil into the paprika. Remove the chicken from the ice water, drain, cut into small pieces and place on a plate. Mix soy sauce, salt, sugar, and vinegar with two tablespoons of red oil, stir well, and pour over the chicken. Depending on your taste, you can serve it with some coriander, chives, and sesame seeds. If not, it's okay not to add it.

Zhong Tianzheng thought to himself: "Three yellow chickens or local chickens, ginger, green onions, garlic, pepper oil, chili peppers, salt, cooking wine, light soy sauce, sesame oil, rice vinegar, white sugar." "Chicken" is salted and marinated for 15 minutes, a few slices of ginger are stuffed into the belly, and the green onions are marinated at the same time. Wine, covered and brought to a boil over high heat. Put it into the soup pot, pour cold water into the chicken body, add salt and cooking wine to the water, cover and bring to a boil over high heat. After boiling, cook for 12 minutes over medium heat, and continue to simmer for 15 minutes without opening the lid after cooking. Rinse the chicken with oil and massage it to make the meat more tender and chewy. After taking it out, it can be added to ice water to make the meat more elastic; You can also use sesame oil to pour the chicken body and massage it to make the meat more tender and chewy. Prepare green onions, ginger, minced garlic and Sichuan peppercorns, and fry them in a pan until fragrant. Prepare the oil chili pepper or chili sauce in the bowl, fry the spices in the pan in 5 and change color, quickly pick up and add the oil chili pepper and stir well. Mix all the seasonings in Ingredient 3 well. Cut the cooled chicken into cubes. Drizzle 7 seasonings over the chicken, then pour 6 medium red oil, and finally sprinkle with white sesame seeds and chopped chives. Put water in a pot, add ginger cubes to a boil, put the washed chicken in and scald it out. Change the water and bring to a boil, and the ginger cubes can be used continuously. Add the chicken to cook for another 10 minutes, then turn off the heat. Remove the chicken and soak it in ice water. ”

The system says, "When the chicken is cool, take it out and cut it into pieces and put it on a plate." Put pepper powder and chili powder in a small bowl, fry the pepper and dried chili pepper with sesame oil slightly, and pour them into a small bowl together after cooling slightly. Add fried peanuts, white sesame seeds, minced green onion, minced ginger, minced garlic, sugar, vinegar, light soy sauce, mix well and pour over the chicken pieces. Wash the chicken and chop it into pieces. Before the water is about to boil, add the green onions, ginger slices, and cooking wine to the pot. After the water boils, add the chicken and cook for 10 minutes. Immediately put the boiled chicken in cold water, preferably ice water. Get out of the pot, pour in the oil, wait for 6 to be hot, put in the green onion, ginger and garlic, stir-fry to bring out the fragrance, turn off the heat, rush into the chili powder, and the oil drained out after precipitation is red oil. Remove the chicken from the ice water, drain, cut into small pieces and place on a plate. Mix two spoonfuls of soy sauce, salt, sugar and vinegar with red oil, stir well, and pour over the chicken. ”

Zhong Tianzheng thought to himself: "Wash the chicken thighs, put them in a soup pot, pour cold water into the surface of the chicken, add an appropriate amount of salt, a spoonful of cooking wine to remove the smell, half of the green onion, and half of the ginger." After boiling over high heat, skim off the foam, cook over medium heat for 8~10 minutes, turn off the heat and simmer for 5 minutes. After the chicken is boiled, remove it and put it in ice water to cool. Finely chop the remaining green onions, ginger and garlic, crush the fried peanuts into small pieces, and chop the tempeh. Put oil in a wok and boil until it is six or seven hot, pour in minced ginger and garlic and stir-fry until fragrant, then add tempeh and continue to fry until fragrant. Put the fried ginger and garlic tempeh in a slightly larger bowl, then add salt, monosodium glutamate, sugar, soy sauce, vinegar, red oil chili, pepper oil, sesame oil, fried peanuts and stir well to make a sauce. Chop the chicken, arrange it on a plate, drizzle with the sauce, and sprinkle with cooked sesame seeds and chopped green onions. ”

The system said: "Half a small sesame chicken, two chives, 30 Sichuan peppercorns, an appropriate amount of oil, a small amount of sugar, 2 tablespoons of light soy sauce, 2 garlic cloves, 1 teaspoon of sesame seeds, 1 piece of ginger, 1 teaspoon of cooking wine, 1 tablespoon of chili powder, a small amount of salt, 1 tablespoon of balsamic vinegar, half a bowl of chicken broth, 20 peanuts, 1 teaspoon of sesame oil." Wash the hemp chicken and put it in cold water, ginger slices, green onions, ten peppercorns, turn to low heat and cook for five minutes after boiling, then turn off the heat and simmer, about fifteen minutes or so, use chopsticks to pinch the thickest part of the chicken thigh, which can flow out clear juice to indicate that the chicken is ripe. At this time, take it out and put it in ice water to soak in cold. Wash the pot, add a small amount of oil, about 2 tablespoons, and put the remaining peppercorns in the pot and stir-fry until fragrant. Scoop a teaspoon into a bowl with chili powder, mix well, continue to heat the remaining oil, turn off the heat when it smokes, pour in the chili powder, stir well, and then add minced garlic, light soy sauce, chicken broth, salt, sugar, balsamic vinegar to make a sauce. Stir-fry peanuts until fragrant, remove the clothes and crush them into coarse granules, stir-fry the sesame seeds until fragrant, and set aside. Extract the chicken pieces, stack them on a plate, pour in the sauce, and finally sprinkle with sesame seeds, chopped peanuts and chopped green onions. ”

Zhong Tianzheng thought to himself: "The sauce of saliva chicken is very important, the method here is not as greasy as the restaurant, and those who like oil add it as appropriate, and the amount of numb and spicy is also added or subtracted according to your preference." The soaked chicken should be soaked in ice water, so that the skin of the chicken is crisp and springy, and the flesh is cold to the bone. 2 catties of three yellow chicken, appropriate amount of ginger, appropriate amount of salt, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of chili pepper, appropriate amount of bell pepper, appropriate amount of Sichuan pepper oil, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of balsamic vinegar, appropriate amount of ingredients, appropriate amount of tempeh, appropriate amount of cooking wine. After the three yellow chickens are killed, the internal organs are processed and rinsed with water. Put it in a pot, add ginger, green onion, cooking wine and boil over medium heat for about five minutes (this time depends on the size of the chicken, if the chicken is slightly larger, it will take longer) and then turn off the heat. Cover the pot and soak for 40-50 minutes, the reason for this is that the chicken is basically broken after boiling for five minutes on medium heat, and soaking is to let the chicken absorb the heat and water it needs, so that the chicken will not be old or tender. After soaking the chicken, remove it and put it in cooled boiled water to keep the chicken skin tender and smooth. Next, make chili red oil, this dish must have red oil. Put a small amount of oil in the pot, and when the oil is warm, put the spices such as chili, naphthalene, and star anise into the pot and stir-fry. Stir-fry to dry the water and let it cool. It can also be powdered with a blender, but we are used to chopping into chunks, and the chili oil that comes out of this way is more fragrant. Put the minced chili peppers in a high-temperature bowl and add an appropriate amount of tempeh. Heat the oil in a pot, turn off the heat when the oil temperature is green and smoke, and when the temperature is 8 hot, pour the oil into the chili powder and soak. ”

In this way, the preliminary chili oil is done. (Here I used two kinds of dried chili peppers, if you only use bullet peppers, then the chili oil will be very spicy, add some bell peppers into it, it will neutralize the spicy taste, and become very fragrant) After the chili oil is done, it is time to mix it with saliva chicken seasoning, ginger and garlic are mashed with a garlic pounder. Finely chop the green onions. Put the ginger and garlic in a bowl, add vinegar, light soy sauce, sugar, and other seasonings and stir well. Then use a sieve to filter out the residue of garlic and ginger. Mix the chili oil with only the red oil on the noodles and mix it with the seasoned juice, and finally sprinkle with sesame seeds, and the seasoning of this saliva chicken is made. (If you have peanuts, you can add some peanuts to it to make it more fragrant). Cut the meat into pieces of the right size and place them in a bowl. Drizzle with the chilli red oil and sprinkle with chopped green onions, and you're done. Generally, about 2 catties of three-yellow chickens or boy chickens are used, and they must be rinsed after slaughtering, otherwise the color of the chicken will be black. The taste of the meat depends on how long the chicken has been boiled. ”

A pound of good quality chicken feet, half a lemon, half an onion, three celery, two bottles of wild pepper (that is, millet pepper), flower pepper, cinnamon, star anise, pepper, garlic, ginger, and other vegetables (carrots, lettuce segments and other crisp vegetables are available), slice lemon, slice onion, celery stalk with a knife, ginger, garlic, pepper, cinnamon, Wash and dry the star anise, cut the wild pepper and put it in a container; wash the phoenix claws, boil them with water and break them raw (the flavor is different in various places, the practice of Mianzhu Qingdao is to boil the chicken feet until they are softer, remove the bones, do not boil them for too long to become soft and too rotten), take them out after cooking, wash off the floating powder with water, cut them into two to three pieces, and let them dry; put the dried phoenix claws into the jar, cover them with the lemon, onion and celery, put the boiling water in a large bowl, add garlic, pickled red pepper, wild pepper, ginger slices, and Sichuan pepper after cooling. Take the old altar kimchi water (the weight is the same as the boiling water), pour the dried chicken feet in the water, put the patted lemon, onion, and celery into a large glass bowl, and soak for more than 30 minutes. ”

Zhong Tianzheng thought to himself: "One pound of good quality chicken feet, Laotan pickle water, half a lemon, half an onion, three celery, two bottles of wild pepper (or millet pepper), fresh pepper, cinnamon, star anise, pepper, garlic, old ginger (the best is pickled ginger soaked in Chongqing pickle jar), other vegetables (carrots, lettuce and other crisp vegetables can be) slice lemon, slice onion, and stalk celery with a knife. Old ginger, garlic smashed, pepper, cinnamon, star anise washed and dried, wild pepper cut into pieces, put into the glass jar; the phoenix feet are washed, boiled with water to break raw (the flavor is different in various places, the practice of Mianzhu Qingdao is to cook the chicken feet to be softer, remove the bones, do not cook too long to become soft and too rotten), take out after cooking, wash off the floating powder with water, cut into two to three pieces, and dry; Cover it with celery, then put salt and monosodium glutamate, cover it, add water to seal it at the mouth of the jar, and you can fish it out and eat it after a day to two days. Wash the chicken feet, remove the nails, and cut in half. Rinse the fishy smell in boiling water first. Change the water and add green onion and ginger slices, rice wine, Sichuan peppercorns, and star anise to the water. ”

The system says: "Salt, put it in, bring to a boil over medium-low heat, simmer for 15-20 minutes." 15 minutes if you like it to be crispy, and 20 minutes if you like it to be softer. Prepare a large enough refrigerator container with a lid, pour all the liquid in a bottle of pickled peppers, just a little bit, put in some pickled peppers, and put more spicy ones, about 1/5. Add drinking water to half of the container, add white vinegar, sugar, salt, and cooking wine to taste. The taste should be sufficient, and you should master it according to your personal preference for being sour and sweet, but it should be salty enough, otherwise it will not taste good. Put some Sichuan peppercorns, a star anise, and a few thick ginger slices to help remove the fishy flavor. After removing from the pot, put it into cold water to cool thoroughly, you can use the water several times to remove the oil. Then put it in the right pickled pepper water, so that it can be soaked with juice. Cover and place in the refrigerator. After soaking for two days, take it out and pick out the pickled peppers! Wash the chicken feet, chop them in the middle, boil them in a pot of boiling water for 10-15 minutes, then remove them and cool; chop the garlic and chili peppers and set aside; put boiling water in a wide-mouth container, pour in the minced garlic and chili peppers, and cool. ”

Zhong Tianzheng thought to himself: "Take the old altar kimchi water (about the same amount as boiling water), pour it into a container of boiling water, and mix it with cold boiled water thoroughly; add pepper and pepper to the kimchi water, the whole chili pepper, chili water, monosodium glutamate, and a little salt; pour it into the cooled kimchi water, soak it for 30 minutes (generally it can be left for a longer time to taste better); Chop the wild pepper finely, put it in a basin, add wild pepper water, salt, monosodium glutamate and cold boiled water to mix into kimchi water. Soak 5-10 red peppers and millet peppers, 10-15 cloves of garlic, 1 ginger, 5 grams of Sichuan pepper, 2 grams of pepper, a tablespoon of cooking wine, an appropriate amount of pickled pepper water, an appropriate amount of boiling water, clean and chop from the middle for later use; Cook in boiling water for 10-15 minutes, then cool and drain. Put boiling water in a large bowl, cool and add garlic, soaked red pepper, ginger slices, and Sichuan peppercorns. Take the old altar kimchi water (equal weight and boiling water), pour it into the water, add cooking wine, pepper, and mix well. Pour in the cooled kimchi water and steep for 30 minutes. Vegetables such as celery, carrot sticks, and onions can be added for a better flavor. Appropriate amount of chicken feet, appropriate amount of wild pepper, appropriate amount of salt, 2 grams of monosodium glutamate, half a piece of ginger, appropriate amount of garlic, 2 star anise, 1 money of Sichuan pepper, appropriate amount of cinnamon, appropriate amount of white vinegar, 2 bay leaves, appropriate amount of water. ”

The system says: "First, wash the chicken feet, and then use a knife to split the chicken feet in half to make it easier to absorb the flavor. Prepare the spices; put the chicken feet in the pot, add ginger, garlic cloves, Sichuan pepper, bay leaves, star anise, cinnamon, salt; cook for about 13 minutes until the chicken feet are cooked, pay attention to the chicken feet should not be cooked too badly; take out the chicken feet and put them under the tap water to shower, so as to avoid the appearance of gum later, wash away the gum and grease, and let it cool; prepare a glass or porcelain container, put in pickled pepper and pickled pepper water (if you like to eat spicy, you can chop the pickled pepper), add some pure water or cool white boil, then pour in an appropriate amount of white vinegar, stir well and add monosodium glutamate and salt; put the cold chicken feet into the pickled pepper water, cover the lid, and put it in the refrigerator to let it tasteMy own taste feels the most delicious after soaking for 2 days. Flip at intervals to make the flavor more even. If the pickled pepper you buy has enough pickled pepper water, then you don't need to add white vinegar to taste. Don't cook the chicken feet too badly, otherwise they will lose their crispy texture after soaking. When choosing white vinegar, pay attention to the recipe table, there are two kinds of white vinegar on the market, one formula is edible acetic acid, and the other formula is pure grain brewing, and it is better to choose pure grain brewed white vinegar. ”

Zhong Tianzheng thought to himself: "Wild pepper, ginger, garlic, Sichuan pepper, white vinegar, rice wine, salt, monosodium glutamate, sugar, chili." Wash the chicken feet, remove the root of the chicken feet, and cut two petals, put water in the pot to boil, pour in the chicken feet, put salt, ginger slices, rice wine, vinegar, pepper to remove the smell, boil the water and then boil for 7 minutes (don't cook outdated, it will not be refreshing for a long time); Salt (more), monosodium glutamate (a small amount), white vinegar (the same amount of water as the cold boiled water before), white sugar (preferably rock sugar, rock sugar plays a refreshing role, and when the rock sugar runs out at home, only replace it with white sugar), Chili pepper (you can not put it, I put it to take pictures to look good), you can also adjust it according to your own taste, if you like spicy pepper, put more wild pepper, if you love sour, put more vinegar; and then pour the drained pepper into the prepared soup to soak, the soup should cover the chicken feet, put it in the refrigerator, soak it for more than a day, turn it every few hours, so as to taste evenly. Chicken feet must be cooled to cool the water, which can play a refreshing role, and adding vinegar and rock sugar can also play a refreshing role. If you like spicy food, you can cut the wild pepper into cubes, or pour a small amount of boiling water in the basin first, put the pepper and wild pepper, let it cool, and then put the actual ingredients in it. It is best to soak for more than a day and turn every few hours so that the flavor is evenly absorbed. Chicken feet, pickled red pepper, water, ginger, star anise, bay leaf cooking wine, Sichuan pepper, salt. ”

The system said: "Wash the chicken feet, cut off the nails of the chicken feet, and chop them small with a knife to facilitate the flavor." Put the chicken feet into the pot, add an appropriate amount of water, add ginger and cooking wine to blanch, then remove and drain. Add water from another pot, put in the chicken feet, and then put in the peppercorns, spices, and bay leaves. Add salt, bring to a boil over high heat and reduce to medium-low heat. Cook for about 8 minutes, and turn off the heat when the chopsticks can easily penetrate the chicken feet. Remove the chicken feet, rinse with tap water, and let cool thoroughly. Prepare a glass container and put a layer of pickled peppers. Add the rinsed chicken feet again. Add another layer of pickled peppers. Pour in the pickled pepper water, cover with a lid, soak and marinate for a day or more before serving. After the chicken feet are cooked, rinse them with running water, so that the gelatinous and greasy on the surface can be washed away to avoid the appearance of meat jelly, and the longer the time of washing, the whiter the color. If you don't have enough pickled pepper water, you can add the same amount of purified water and 2 tablespoons of rice vinegar. Stir it every once in a while to make the flavor more even. If you like spicy food, you can also chop the pickled pepper and use it to pickle. When boiling chicken feet, add more salt to achieve the purpose of tasting in advance. Chicken feet don't have to be cooked too soft to maintain taste and appearance. Try to choose bright colors and no blood stains. ”