After Zhong Tianzheng finished finishing Sichuan cuisine, he was surprised at a glance, that young man actually cooked the same amount of dishes as himself, and he was actually cooking Cantonese food!

Without a deep understanding of culinary skills, you will not be able to reach this realm.

Then, Zhong Tianzheng looked around and found that the situation was even more encouraging.

The players around me are chasing after me, and they spend so much effort to make these dishes, but they are tied with others, and they are not in the lead.

Zhong Tianzheng thought quickly in his mind.

"The quantity can't catch up no matter what, it's better to fight the quality. ”

Zhong Tianzheng made up his mind about this idea, and his originally anxious thoughts suddenly flashed with inspiration.

"There was also a dish, which I prepared myself. ”

"Husband and wife lung slices!

Just do it, Zhong Tianzheng is determined to make six dishes in one dish, that is, the same dish, six different kinds of cooking.

The first type of cooking is that he prepares 100 grams of beef, 100 grams of beef tongue, 100 grams of beef scalp, 150 grams of beef heart, 200 grams of tripe, spices (star anise, sannai, anise, cumin, grass fruit, cinnamon, cloves, ginger, etc.), salt, red oil chili, pepper noodles, sesame seeds, cooked peanuts, soybean oil, monosodium glutamate, and celery.

Cut the beef into pieces, wash it with offal (beef tongue, beef heart, beef scalp, tripe), marinate it with spices, salt, peppercorn noodles and other seasonings, first boil it over a fierce fire and then switch to low heat, marinate until the meat is raked and not rotten, and then pick it up and dry, cut it into large slices, and set aside. Wash the celery and cut it into 1cm long pieces. Stir-fry the sesame seeds and press the cooked peanuts together and set aside. Put the chopped beef, beef offal, then add marinade, soybean oil, monosodium glutamate, peppercorn noodles, red oil chili, sesame seeds, peanuts and celery, stir well.

Method 2 is to require 500 grams of fresh beef, 500 grams of beef offal (belly, heart, tongue, scalp, etc.), 500 ml of old brine, 100 grams of crispy peanuts, 100 grams of sesame noodles, 150 ml of soy sauce, 25 ml of chili oil, 25 grams of pepper noodles, 4 grams of star anise, 5 grams of monosodium glutamate, 5 grams of Sichuan pepper, 5 grams of cinnamon, 125 grams of refined salt, and 50 grams of liquor.

Wash the beef and offal. Cut the beef into large pieces, put it in the pot with the offal, add water (to submerge the beef), boil it over a strong fire, and constantly skim off the foam, see that the meat is white and red, and pour the soup. Pour the old brine into the pot, put in the spice bag (wrap the pepper, cinnamon, and star anise with a cloth), white wine and refined salt, add about 400 grams of water, boil for about 30 minutes, change to low heat and continue to burn for 1.5 hours, cook until the beef and beef offal are crispy but not rotten, and take them out to cool. After about 10 minutes, take a bowl, scoop in 250 grams of brine, add monosodium glutamate, chili oil, soy sauce and peppercorn noodles to make a sauce. Cut the chilled beef and beef offal into slices 4 cm long, 2 cm wide and 0.2 cm thick, mix together, pour in the marinade and mix well, divide into several plates, sprinkle with puffy peanuts and sesame noodles.

Method 3 is to need 500 grams of beef, 500 grams of beef offal (belly, liver, heart, tongue, mille-feuille belly, scalp), 30 grams of puff pastry peanuts, 500 grams of brine, 30 grams of soy sauce, 20 grams of sesame oil, 5 grams of peppercorns, 1 gram of monosodium glutamate, 10 grams of star anise, 1 gram of pepper powder, 1 gram of cinnamon, 30 grams of refined salt, 10 grams of cooking wine, and an appropriate amount of chili oil.

Wash the fresh beef and beef offal, cut the beef into 6 cm wide strips, put it in a pot of clean water, boil it over a strong fire, remove the foam and remove it. Put the wok on medium heat, add 500 grams of old brine, put in the spice bag (containing peppercorns, cinnamon, star anise), add an appropriate amount of water and cooking wine, put the beef and beef offal in, boil with a strong fire, remove the foam, change to low heat and burn for 18~20 minutes, reduce the fire, cook until the beef and beef offal are cooked and not rotten, and take them out to cool. Take a bowl, scoop in the original brine, add monosodium glutamate, chili oil, pepper powder, soy sauce, and mix into a sauce. Cut the cooled beef and beef offal into slices 4 cm long, 2.5 cm wide and 0.2 cm thick, mix together, pour the sauce and mix thoroughly, put it on a plate, sprinkle with puffy peanuts and sesame oil.

The fourth method is to need 500 grams of fresh beef, 500 grams of beef offal (belly, heart, tongue, scalp, etc.), 500 ml of old brine, 100 grams of sesame powder, 5 grams of peanut kernels, 150 ml of soy sauce, 25 ml of chili oil, 25 grams of Sichuan pepper powder, 4 grams of star anise, 5 grams of monosodium glutamate, 125 grams of salt, and 50 grams of liquor.

Wash the fresh beef and beef offal, cut the beef into 500 grams; put the beef and beef offal into a pot of boiling water to boil the blood water, put it in another pot, add the old brine and spices (containing pepper, cinnamon, star anise), Sichuan salt, liquor, add water, boil for about 30 minutes with a strong fire, then cook over low heat for 90 minutes, cook until the offal is cooked but not rotten, take out the first cooked one, let it cool and set aside; boil the brine with a strong fire for about 10 minutes, put monosodium glutamate, chili oil, soy sauce, pepper powder, Put the brine into a bowl to make juice, crush the cooked peanuts and set aside, then cut the cooled beef and beef offal into slices about 6 cm long and 3 cm wide and mix them together, pour the sauce and mix well, divide them into several plates, sprinkle sesame powder and peanut kernels respectively.

Beef and offal must be washed repeatedly to remove odors. The marinade used to mix beef and beef offal should be thick to make it taste fresh.

The fifth practice is that it is needed

Wash the beef tendon and beef offal and cut them into large pieces, put the beef and beef offal into a pot of boiling water with white wine and boil, and remove the blood. In another pot, add the old soup brine and pepper, cinnamon, star anise, bay leaves, salt, white wine, add an appropriate amount of water, boil for about 30 minutes with a strong fire, then cook over low heat for 90 minutes, cook until the offal is cooked but not rotten, take out the first ripe, let it cool and set aside

After boiling the brine over high heat for about 10 minutes, put the monosodium glutamate, chili oil, soy sauce, Sichuan pepper powder, and brine into a bowl to make juice

Crush the cooked peanuts and set aside, then cut the cooled beef and beef offal into thin slices and mix them together, pour the sauce and mix well, then sprinkle with sesame powder and minced peanuts, and garnish with coriander.

Prepare the ingredients you will use. Prepare star anise, bay leaves, and cinnamon. Cut the green onion into sections and slice it. Blanch the washed pork heart, pork belly, pork tongue and pork. Blanch the water and put it in a soup pot, add water, bring to a boil over high heat, and skim off the snow foam. Add green onion, ginger, star anise, cinnamon and bay leaves. Pour in the old brine, add the dark soy sauce cooking wine, turn to a simmer and cook for 1 hour. Add salt and continue to cook for another 1 hour, remove and cool thoroughly. Cut the pork heart, pork belly, pork tongue and pork into thin slices. Wash the coriander and celery and cut them into inches, and prepare the crispy peanuts. Prepare the peppers and chili flakes. Mince the garlic and place it in a bowl. Add light soy sauce, vinegar, chicken essence and pepper and stir well. Fill the pan with oil, add the pepper and chili flakes and stir-fry over low heat to bring the red oil. Pour into the sauce while hot. into a spicy sauce. Add the sliced meat to the coriander and baby celery segments. Sprinkle with chopped crispy peanuts. Pour in the spicy sauce and stir well.