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  老干妈旗舰店（拼多多）

  
  

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  老干妈旗舰店（天猫）

  
  

贵阳南明区老干妈风味食品有限责任公司

公司地址：贵州省贵阳市南明区龙洞堡见龙洞路138号                    联系电话：0851—85406886

Corporate Honors

Corporate culture

Guiyang Nanming Laoganma Special Flavour Foodstuffs. Co., Ltd.

       "Lao Gan Ma" is a brand created from scratch by Ms. Tao Huabi, the founder of the company.  In 1996, Chairman Tao Huabi established a factory in Guiyang Longdong Bao to produce flavored fermented bean products.  After over 20 years of development,"Lao Gan Ma" has become a popular chili condiment brand among Chinese people at home and abroad.

       Today, Laoganma has three factories in Guizhou province, with a total area of 1,600 mu and nearly 5,000 employees.  Every day, Laoganma people provide a variety of delicious and healthy products to consumers in more than 100 countries and regions around the world.  The endless pursuit of delicious food by people who love life is the endless driving force for Laoganma people to work hard, and the lasting satisfaction and recognition of customers is the goal of Laoganma people.

Published: 2024-10-10 15:12:48                                                       Updated:2024-10-10 15:30:15

       Laoganma is a renowned Chineseseasoning that has gained worldwidepopularity over the past 28 years.Known for its hot but irresistibleflavor, the chili sauce enhances avariety of local dishes. Join us toexplore why Laoganma has capturedthe taste buds of people around theworld.

Reporters: Liu Qinbing, Guo Keshu,Yang Yanbin, Zhang Jianhua

       It covers an area of 485 mu, with a total investment of 1.222 billion yuan. After completion, it will mainly produce spicy vegetables, Fermented bean curd and other products, give play to the radiation and driving role of leading enterprises, and realize the double growth of economic and social benefits.

       In recent years, the vast number of private entrepreneurs and private enterprises in the province have adhered to the guidance of Xi Jinping Thought on Socialism with Chinese Characteristics for a New Era, thoroughly implemented General Secretary Xi Jinping’s important expositions on the private economy and the spirit of important speeches during his inspection of Guizhou, worked hard and adhered to industry , have the courage to innovate, and have become an important support for Guizhou's economic development, an important force for entrepreneurship and innovation, an important channel for employment and an important source of social wealth. They have made important contributions to the sustained and healthy development of Guizhou's economy and society, and a large number of outstanding private entrepreneurs have emerged. .

       In order to recognize the advanced, encourage more enterprises to become stronger, better and bigger, and actively participate in the new journey of Guizhou's modernization, the leading Group of Guizhou Provincial Service Private Economy High-quality Development decided to award Tao Huabi and other 10 comrades the title of "Guizhou Outstanding Private Entrepreneurs" from 2021 to 2023; Ding Yuanhuai and other 49 comrades were awarded the title of "Guizhou Industry Leading Private Entrepreneurs" from 2021 to 2023; Yu Yixiang and 72 other comrades were awarded the title of "Excellent Private Entrepreneurs of Guizhou Province" from 2021 to 2023.

中央政治局委员 书记处书记

全国人大常委会 国务院 全国政协党组成员

最高人民法院 最高人民检察院党组书记

向党中央和习近平总书记述职

习近平认真审阅述职报告并提出重要要求，强调要紧紧围绕推进中国式现代化，立足自

身职责，强化政治担当，为推进强国建设、民族复兴伟业而团结奋斗

　　根据党中央有关规定，中央政治局委员、书记处书记，全国人大常委会、国务院、全国政协党组成员，最高人民法院、最高人民检察院党组书记每年向党中央和习近平总书记书面述职。近期，有关同志按规定向党中央和习近平总书记书面述职。

　　习近平认真审阅了述职报告并提出重要要求，强调今年是中华人民共和国成立75周年，是实现“十四五”规划目标任务的关键一年。要全面贯彻党的二十大和二十届二中全会精神，自觉增强“四个意识”、坚定“四个自信”、做到“两个维护”，带头巩固拓展主题教育成果，紧紧围绕推进中国式现代化，抓好党中央决策部署和各项任务的贯彻落实。要坚持稳中求进工作总基调，贯彻稳中求进、以进促稳、先立后破的要求，完整、准确、全面贯彻新发展理念，进一步全面深化改革，巩固和增强经济回升向好态势，持续增进民生福祉。要树牢造福人民的政绩观，带头走好新时代党的群众路线，纠治形式主义、官僚主义顽瘴痼疾，切实为基层减负，以作风转变促工作落实。要保持自我革命精神，在洁身自好、廉洁自律上树标杆、作表率，履行全面从严治党主体责任。要立足自身职责，强化政治担当，突出重点、把握关键，锐意进取、真抓实干，以中国式现代化进一步凝心聚力，为推进强国建设、民族复兴伟业而团结奋斗。

Guiyang Nanming Laoganma Flavored Food Co., Ltd. has put into production at the Guiding Branch

Establishing Guiyang Nanming Laoganma Flavored Food Co., Ltd. Guiding Branch

Establishing Zunyi Branch of Guiyang Nanming Laoganma Flavored Food Co., Ltd

Yunguan new plant put into use

Establishing Guiyang Nanming Chunmei Brewing Co., Ltd

Establishing Guiyang Nanming Dow Flavored Food Store

Guiyang Nanming Tao Flavored Food Store has been changed toGuiyang Nanming Laoganma Flavored Food Co., Ltd

Affordable snack bar expanded to more than 100 square meters of affordable restaurants

The 206 Brigade of the Geological Bureau of the Ministry of Nuclear Industry (now the 7th Brigade of the Geological Bureau of Nonferrous and Nuclear Industries in Guizhou Province) operates affordable snack shops

Setting up stalls at the entrance of Guiyang Political and Legal Cadre College (now Guizhou Police Officer College)

原料：

       老干妈精制牛肉末豆豉油辣椒60g、鸡中翅300g、植物油300g、大蒜8g、生姜8g、料酒10g、鲜青椒5g、鲜红椒5g、小米椒5g、香葱6g、酱油10g、醋5g、食盐2g、白糖2g、味精3g、水300g。

做法：

       1、鸡翅洗净后，用食盐1g、 酱油8g及料酒腌制5-10分钟，鲜青椒、鲜红椒切丁，小米椒切节，生姜切丝，大蒜切片，香葱切段。

       2.植物油烧至八成热,将鸡翅放入锅内炸至表面金黄（约2分30秒）起锅备用。

       3、锅内余油留20g左右，将姜丝、蒜片、小米椒入锅爆香后加入老干妈精制牛肉末豆豉油辣椒翻炒10秒，加水煮开，将鸡翅、白糖、鲜青椒丁、鲜红椒丁及余下的食盐、酱油入锅煮至汤汁黏稠(约2分30秒)，加入味精、醋搅拌均匀后起锅，撒上香葱即可。

Raw material:

       Laoganma bad chili hot pot base 80g、Pig intestine 300g、Vegetable oil 50g、ginger10g、garlic8g、Fresh green pepper8g、fresh red pepper6g、garlic sprouts10g、soy sauce5g、vinegar2g、white sugar2g、MSG2g、water5kg。

How to do it:

       1.  Wash the intestines, boil them in water for 40 minutes, strain, let cool, cut into sections, dice fresh green peppers and red peppers, shred ginger, slice garlic, and cut garlic sprouts into sections.

       2. Heat the vegetable oil until it is 70% hot. Add the shredded ginger and garlic slices to the pot and sauté until fragrant. Add the Lao Gan Ma Nao chili hot pot base and stir-fry for 10 seconds. Add the fat intestines and stir-fry for 15 seconds. Add diced fresh green peppers, diced fresh red peppers, Stir-fry sugar, MSG, soy sauce, vinegar, and garlic sprouts for 20 seconds and serve.

原料：

       老干妈糟辣椒火锅底料80g、猪肥肠300g、植物油50g、生姜10g、大蒜8g、鲜青椒8g、鲜红椒6g、蒜苗10g、酱油5g、醋2g、白糖2g、味精2g、水5kg。

做法：

       1、肥肠洗净后用水煮开40分钟滤出放冷、切段，鲜青椒、鲜红椒切丁，生姜切丝，大蒜切片，蒜苗切节。

       2、植物油烧至七成热，将姜丝、蒜片入锅爆香后加入老干妈糟辣椒火锅底料翻炒10秒，加入肥肠翻炒15秒，加入鲜青椒丁、鲜红椒丁、白糖、味精、酱油、醋、蒜苗翻炒20秒起锅即可。

原料：

       老干妈糟辣椒火锅底料80g、猪肥肠300g、植物油50g、生姜10g、大蒜8g、鲜青椒8g、鲜红椒6g、蒜苗10g、酱油5g、醋2g、白糖2g、味精2g、水5kg。

做法：

       1、肥肠洗净后用水煮开40分钟滤出放冷、切段，鲜青椒、鲜红椒切丁，生姜切丝，大蒜切片，蒜苗切节。

       2、植物油烧至七成热，将姜丝、蒜片入锅爆香后加入老干妈糟辣椒火锅底料翻炒10秒，加入肥肠翻炒15秒，加入鲜青椒丁、鲜红椒丁、白糖、味精、酱油、醋、蒜苗翻炒20秒起锅即可。

2024-01-23

Raw material:

       Lao Gan Ma bibimbap sauce 50g, rice 200g.

How to do it:

       1. Put the cooked and warm rice into a bowl.

       2. Pour the laoganma bibimbap sauce on the surface of the rice and stir well.

Raw material:

       Lao GanmaDishes that go well with rice80g、rice200g。

How to do it:

       1. Put the cooked and warm rice into a bowl.

       2. Pour Lao Gan Ma’s food on the surface of the rice.

原料：

       老干妈糟辣椒火锅底料80g、猪肥肠300g、植物油50g、生姜10g、大蒜8g、鲜青椒8g、鲜红椒6g、蒜苗10g、酱油5g、醋2g、白糖2g、味精2g、水5kg。

做法：

       1、肥肠洗净后用水煮开40分钟滤出放冷、切段，鲜青椒、鲜红椒切丁，生姜切丝，大蒜切片，蒜苗切节。

       2、植物油烧至七成热，将姜丝、蒜片入锅爆香后加入老干妈糟辣椒火锅底料翻炒10秒，加入肥肠翻炒15秒，加入鲜青椒丁、鲜红椒丁、白糖、味精、酱油、醋、蒜苗翻炒20秒起锅即可。

Raw material:

        Laoganma bad chili hotpot base80g、skinned fish300g、vegetable oil300g、ginger5g、garlic6g、fresh green pepper6g、fresh red pepper6g、Chives6g、salt1g、soy sauce5g、vinegar5g、white sugar2g、MSG2g、Gorgon powder5g、water100g。

How to do it:

        1. Wash the fish and set aside, dice fresh green peppers and fresh red peppers, shred ginger, slice garlic, cut chives into small sections, add 20g of water to the gravy powder and mix thoroughly to make gravy powder.

        2. Heat the vegetable oil until it is 80% hot, put the fish into the pan and fry until the surface is golden brown (about 1 minute and 30 seconds). Strain and set aside.

        3. Leave about 20g of oil left in the pot. Saute the shredded ginger and garlic until fragrant, then add the Laoganma glutinous rice hotpot base and stir-fry for 20 seconds. Add 80g of water and bring to a boil. Add the fish, white sugar, diced fresh green pepper, Add diced fresh red pepper, salt, soy sauce, vinegar, monosodium glutamate, water gorgon powder, and chives to the pan and stir-fry for 1 minute and serve.

Raw material:

       Laoganma flavor spicy chopped pepper50g、Leek 300g, lean pork 300g, vegetable oil 50g, monosodium glutamate 2g, white sugar 2g, Gordon Yale powder 3g.

How to do it:

       1.  Cut the meat into shreds, add corn starch and marinate for about 5 minutes.  Wash the leeks and cut into sections.

       2.  Heat the vegetable oil until it is 60% hot.  Add the marinated shredded pork and stir-fry for about 10 seconds.  Strain and set aside.  Leave 20g of oil at the bottom of the pot. Add Laoganma flavor spicy chopped pepper and stir-fry for about 20 seconds.  Add the leek and pork.  Continue to stir-fry the shredded silk, sugar and MSG for about 15 seconds, then remove from the pan and serve.

Raw material:

       Laoganma flavor spicy chopped pepper100g、1 fresh water fish (about 600g), vegetable oil 80g, ginger 5g, garlic 5g, onion 5g, cooking wine 5g, salt 2g, vinegar 2g, monosodium glutamate 1g, white sugar 1g, Geuron Ferox powder 5g, water 250g.

How to do it:

       1. Remove the scales from the fish and wash the internal organs. Make 4-5 slant cuts on both sides of the fish body. The cuts are as deep as the fish bones. Marinate with salt, vinegar and cooking wine for 5-10 minutes. Shred the ginger and slice the garlic. Cut the green onions into small sections, add 20g of water to the gravy powder and mix thoroughly to make water gordon powder.

       2. Heat the vegetable oil until it is 80% hot. Add the shredded ginger and garlic slices into the pot and sauté until fragrant. Add Laoganma flavor spicy chopped pepper and stir-fry for 20 seconds. Add 230g of water and bring to a boil. Put the fish into the pot and simmer for 5 minutes. , remove the fish from the pot and put it on a plate.

       3. Add sugar, monosodium glutamate and water gorgon powder to the soup in the pot and mix well until the soup becomes thick. Pour it over the fish body and sprinkle with chives.

Raw material:

       Laoganma flavor spicy chopped pepper200g、Silver carp head800g、Ginger 8g, garlic 8g, lard 10g, salt 1g, soy sauce 10g, cooking wine 10g, sugar 1g, MSG 2g.

How to do it:

       1. Cut the fish head in half from the middle, shred the ginger and slice the garlic.

       2. Mix sugar, soy sauce, cooking wine, monosodium glutamate and salt into juice, then apply the fish head and marinate for 5-10 minutes.

       3. Put the marinated fish head into a plate, add shredded ginger, garlic slices, Laoganma-style spicy chopped peppers, and lard, put it into a steamer, and steam over high heat (about 15-20 minutes). Just use the pot.

Raw material:

       Laoganma flavor spicy chopped pepper50g、250g beef, 100g celery stick, 5g ginger, 5g garlic, 200g vegetable oil, 3g soy sauce, 1g sugar, 1g monosodium glutamate, 1g salt, 5g Ggordon Ferox powder, 20g water.

How to do it:

       1. Mix corn starch with water to make water corn starch. Cut beef into shreds and add water corn starch and stir evenly. Cut celery stalks into sections, shred ginger, and slice garlic.

       2. Heat the vegetable oil until it is 80% hot. Add the shredded beef and celery into the pot and stir-fry for 10 seconds. Strain and set aside.

       3. Leave about 20g of oil in the pot. Add the shredded ginger and garlic slices to the pot and sauté until fragrant. Add Laoganma flavor spicy chopped pepper and stir-fry for 5 seconds. Add the shredded beef, celery, sugar, soy sauce, MSG and salt to the pot. Stir-fry for 15 seconds and serve.

Raw material:

       Laoganma flavor spicy chopped pepper50g、Lean pork 120g, leek flower 150g, vegetable oil 200g, ginger 5g, garlic 5g, soy sauce 3g, salt 2g, white sugar 1g, monosodium glutamate 1g, Gox Ferox powder 5g, water 20g.

How to do it:

       1. Mix the gorgon powder with water to make water gorgon powder. Shred the lean pork and add the water gorgon powder and mix well. Cut the chive flowers into sections, shred the ginger and slice the garlic.

       2. Heat the vegetable oil until it is 80% hot, put the shredded pork and leek flowers into the pot and sauté for 10 seconds, filter out and set aside.

       3. Leave about 20g of oil left in the pot, add shredded ginger and garlic slices to the pot and saute until fragrant, add Laoganma flavor spicy chopped pepper and stir-fry for 5 seconds, then add shredded pork, chive flowers, sugar, soy sauce, MSG and salt. Stir-fry for 15 seconds and serve.

Raw material:

       Laoganma flavor spicy chopped pepper40g、180g of sweet mushrooms, 100g of lean pork, 200g of vegetable oil, 5g of ginger, 5g of garlic, 8g of scallions, 1g of salt, 1g of vinegar, 2g of soy sauce, 1g of sugar, 1g of MSG.

How to do it:

       1. Slice lean pork, arrowhead mushrooms, garlic, shred ginger, and cut green onion into sections.

       2. Heat the vegetable oil until it is 80% hot, put the meat slices and arrowroot mushrooms into the pot and sauté for 10 seconds, strain out and set aside.

       3. Leave about 20g of oil in the pot. Add the shredded ginger and garlic slices to the pot and sauté until fragrant. Add Laoganma flavor spicy chopped pepper and stir-fry for 5 seconds. Add the meat slices, arrowroot mushrooms, sugar, soy sauce, vinegar, MSG and salt. Add the scallions and stir-fry for 15 seconds.

Raw material:

       Laoganma flavor spicy chopped pepper50g、Hairtail 300g, vegetable oil 300g, ginger 6g, garlic 6g, fresh green pepper 8g, red pepper 8g, chives 6g, vinegar 5g, soy sauce 5g, white sugar 2g, MSG 2g, Gordon Urox powder 5g, water 120g.

How to do it:

       1. Wash the hairtail and cut it into sections, dice fresh green pepper and fresh red pepper, shred the ginger, slice the garlic, cut the chives into small sections, add 20g of water to the gravy powder and mix thoroughly to make water gordon powder.

       2. Heat the vegetable oil until it is 80% hot, put the fish into the pan and fry until the surface is golden brown (about 2 minutes), strain out and set aside.

       3. Leave about 20g of oil in the pot. Add shredded ginger and garlic slices to the pot and saute until fragrant. Add Laoganma flavored spicy chopped pepper and stir-fry for 20 seconds. Add 100g of water and bring to a boil. Add fish, white sugar, and diced fresh green pepper. , diced fresh red pepper, soy sauce, vinegar, monosodium glutamate, chives, and water gorgon powder, stir-fry for 1 minute and serve.

Raw material:

       Laoganma flavor spicy chopped pepper50g、Hair water black fungus 250g, lean pork 100g, vegetable oil 80g, millet pepper 8g, ginger 6g, garlic 6g, fresh green pepper 5g, red pepper 5g, chives 6g, vinegar 2g, sugar 2g, MSG 2g.

How to do it:

       1. Remove the stems of the black fungus, wash and slice them for later use, slice the lean meat, cut the millet pepper into sections, shred the fresh green pepper, fresh red pepper, and ginger, slice the garlic, and cut the chives into sections.

       2. Heat the vegetable oil until it is 80% hot. Add the meat slices, millet peppers, ginger shreds and garlic slices into the pot and saute until fragrant. Add Laoganma flavor spicy chopped peppers and stir-fry for 20 seconds. Add fungus, fresh green pepper shreds, fresh red pepper shreds and vinegar. , sugar, MSG, and chives, stir-fry for 20 seconds and serve.

Raw material:

       Laoganma flavor spicy chopped pepper100g、Seafood (crab 180g, shrimp 150g, clam shell 200g), celery stick 20g, vegetable oil 80g, beer 200g, dessert wine 20g, ginger 20g, garlic 5g, chives 6g, soy sauce 5g, sugar 2g, MSG 2g.

How to do it:

       1. Wash the seafood and set aside. Cut the celery sticks into sections, shred the ginger, slice the garlic, and cut the chives into sections.

       2. Heat the vegetable oil until it is 80% hot. Add shredded ginger and garlic slices to the pan and sauté until fragrant. Add Laoganma flavor spicy chopped pepper and stir-fry for 20 seconds. Add seafood, beer, rum, celery sticks and simmer for 3 minutes. Add chives. , soy sauce, sugar and MSG, stir-fry for 30 seconds and serve.

Raw material:

       Laoganma tomato hot sauce50g、Vegetable oil 300g, ginger 5g, 1 hairtail (300g), water 100g, salt 1g, garlic 5g, garlic shoots 10g, sugar 2g, monosodium glutamate 1g.

How to do it:

       1. Remove the internal organs of the hairtail fish, wash and cut into pieces, shred the ginger, slice the garlic, and cut the garlic sprouts into sections.

       2. Heat the vegetable oil until it is 70% hot. Pour the cut hairtail pieces into the oil pan and fry until the skin is golden brown. Strain and set aside.

       3. Leave about 20g of oil at the bottom of the pot, add garlic and ginger and sauté until fragrant. Add Laoganma tomato chili sauce and stir-fry for 10 seconds. Add salt, sugar and 100g of water and bring to a boil. Add hairtail and simmer for 5 minutes on low heat. Add garlic sprouts and MSG.

Raw material:

       Laoganma tomato hot sauce90g、Fresh eggplant (two) 500g。

How to do it:

       1. Wash the eggplant and divide it into four sections, then cut each section evenly into 4 strips and put them on a plate.

       2. Steam the cut eggplant in a steamer for 20 minutes.

       3. Pour Laoganma tomato hot sauce on the surface of the steamed eggplant, or dip the steamed eggplant into Laoganma tomato hot sauce and eat it directly.

Raw material:

       Laoganma tomato hot sauce90g、A fresh water fish about 700g, millet pepper 4g, garlic 5g, ginger 3g, salt 2g, onion 3g, vinegar 2g, soy sauce 3g.

How to do it:

       1. Cut the millet pepper into fine dices, shred the ginger, dice the garlic, and cut the green onion into sections.

       2. Wash and divide the fish into two parts. Cut the fish into 4-5 slits with a knife. Mix ginger, salt, green onion and vinegar in a small basin and marinate for about 10 minutes. Take it out, put it on a fish plate and steam it in a steamer for 15 minutes before taking it out.

       3. Sprinkle the millet pepper, garlic and soy sauce on the surface of the fish, then add Laoganma tomato chili sauce and sprinkle with chopped green onion.

Raw material:

       Laoganma tomato hot sauce80g、Rice peel 500g, millet pepper 4g, onion 5g, garlic 5g, soy sauce 5g, salt 3g, vinegar 4g, white sugar 2g, MSG 2g, water 10g.

How to do it:

       1. Cut the rice skin into strips and put on a plate for later use. Dice the millet and pepper, mince the garlic into puree, and cut the green onion into sections.

       2. Mix millet pepper, minced garlic, soy sauce, vinegar, salt, sugar, MSG and water to make a sauce and pour it on the surface of the rice wrapper. Pour Laoganma tomato chili sauce on the surface of the rice wrapper and sprinkle with scallions.

Raw material:

       Laoganma tomato hot sauce50g、Stewed beef360g、Millet pepper 8g, soy sauce 5g, garlic 3g, vinegar 3g, sugar 7g, MSG 9g, salt 4g, onion 5g.

How to do it:

       1. Cut the braised beef into slices, wash and cut the onions into shreds, cut the millet and pepper into fine dices, and chop the garlic into grains.

       2. Mix the cut beef slices with the onions.

       3. Stir garlic, millet pepper, sugar, MSG, soy sauce, vinegar and salt evenly to make a sauce, then pour it on the surface of the beef slices, then add Laoganma tomato chili sauce and stir evenly.

Raw material:

       Laoganma tomato hot sauce50g、Fresh fungus 200g, lean pork 200g, vegetable oil 300g, millet pepper 3g, ginger 4g, garlic 3g, scallions 3g, salt 3g, soy sauce 4g, sugar 2g, MSG 4g, vinegar 2g, Goulox powder 10g.

How to do it:

       1. Tear the fungus into slices, cut the lean meat into slices and marinate with corn starch for 3-5 minutes, cut the millet pepper into fine dices, shred the ginger, slice the garlic, and cut the green onion into sections.

       2. Heat the vegetable oil until it is 70% hot. Pour the lean pork into the oil pan and fry for 10 seconds. Take it out.

       3. Leave 100g of oil at the bottom of the pot, add garlic slices, ginger, and millet pepper and sauté until fragrant. Add fungus and stir-fry for 10 seconds. Add Laoganma tomato chili sauce and stir-fry for 10 seconds. Add salt, sugar, MSG, green onions, and soy sauce. , vinegar and stir-fry for 10 seconds.

Raw material:

       Laoganma tomato hot sauce80g、Tender tofu 450g, green onion 4g, salt 5g, garlic 5g, water 1000g.

How to do it:

       1. Cut onion into sections and garlic into cubes.

       2. Cut the tofu into small pieces, boil the water, add salt, use a colander to blanch the tofu in hot water for 10 seconds, strain out and set aside.

       3. Pour Laoganma tomato chili sauce on the surface of the tofu, and sprinkle with garlic and chopped green onion.

Raw material:

       Laoganma tomato hot sauce120g、Clam 500g, vegetable oil 50g, onion 10g, ginger 5g, garlic 5g.

How to do it:

       1. Wash the clams.

       2. Wash the ginger, garlic, and green onions, mince the ginger, slice the garlic, and cut the green onions into sections.

       3. Heat vegetable oil until 70% hot, add ginger and garlic and sauté until fragrant, add clams and Laoganma tomato chili sauce, stir-fry for 10 seconds, cover the pot and simmer for 3-5 minutes, add green onions and stir-fry for 10 seconds. Remove from the pan and serve on a plate.

Raw material:

       Laoganma Spicy Crispy Oil Chili50g、macroshrimp280g、vegetable oil100g、fresh green pepper8g、fresh red pepper8g、ginger10g、garlic10g、Salt2g、MSG1g、white sugar1g、soy sauce3g、vinegar5g。

How to do it:

       1. Wash and set aside basic shrimps, shred ginger, slice garlic, dice green pepper and red pepper.

       2. Heat the vegetable oil until it is 70% hot. Add shredded ginger and garlic slices to the pan and sauté until fragrant. Add fresh green pepper and fresh red pepper and stir-fry for 10 seconds until fragrant. Add shrimp, Laoganma spicy crispy oil chili, salt, MSG, and sugar. , soy sauce and vinegar, stir-fry for 40 seconds and serve.

Raw material:

        Laoganma Spicy Crispy Oil Chili80g、Crab450g、vegetable oil100g、fresh green pepper8g、fresh red pepper8g、ginger10g、garlic10g、Salt 2g, monosodium glutamate 1g, sugar 1g, soy sauce 3g, vinegar 5g.

How to do it:

       1. Wash the crabs, cut each crab into 4 pieces and set aside. Shred the ginger, slice the garlic, and dice the green and red peppers.

       2.  Heat the vegetable oil until it is 70% hot.  Add the shredded ginger and garlic slices to the pot and saute until fragrant.  Add fresh green pepper and fresh red pepper and stir-fry for 10 seconds until fragrant.  Add crab, Laoganma Spicy Crispy Oil Chili, salt, MSG, and white sugar.  , soy sauce and vinegar, stir-fry for 40 seconds and serve.

Raw material:

       Lao Gan Ma spicy crispy oil chili 80g, climbing shrimp 350g, vegetable oil 300g, garlic 8g, ginger 8g, fresh green pepper 5g, fresh red pepper 5g, millet pepper 5g, chives 6g, salt 1g, soy sauce 5g, sugar 2g, MSG 2g, water 50g.

How to do it:

       1. Wash shrimp and set aside, shred ginger, slice garlic, dice fresh green pepper and red pepper, slice millet pepper, slice chives.

       2. Heat the vegetable oil to 80%, deep-fry the prawns until their shells are light in color (about 1 minute), strain and set aside.

       3. Leave about 20g of oil in the pot. Put the millet pepper, ginger shreds and garlic slices into the pot and stir until fragrant. Add the old Gan Ma spicy crispy oil pepper and stir-fry for 10 seconds. Add water and boil the shrimp, diced fresh green pepper, diced red pepper, salt, soy sauce, sugar, MSG and spring onion into the pot and stir-fry for 30 seconds.

Raw material:

       Laoganma spicy sauce200g、One duck (about 2.5kg), 100g vegetable oil, 100g cooking wine, 20g garlic sprouts, 30g fresh red peppers, 30g fresh green peppers, 5g ginger, 5g garlic, 10g soy sauce, 5g white sugar, 20g monosodium glutamate, 5g salt, and 1000g water.

How to do it:

       1. Wash the duck and cut it into pieces, add 3g of ginger and cooking wine and marinate for 5-10 minutes. Add the marinated duck meat to cold water and bring to a boil. Strain and rinse with water and set aside.

       2. Heat the vegetable oil until it is 80% hot, add ginger and garlic and sauté until fragrant, add duck meat cubes and stir-fry to dry the moisture, add Laoganma spicy sauce, green and red pepper, salt, MSG, soy sauce, and sugar, stir-fry evenly, add water, and cook over high heat Turn up the heat and simmer until the duck meat is tender, add the garlic sprouts and stir-fry evenly, then remove from the pan and serve.

Raw material:

       Laoganma spicy sauce80g、Fresh beef 300g, celery stick 60g, vegetable oil 300g, ginger 5g, garlic 5g, soy sauce 5g, sugar 2g, monosodium glutamate 2g, salt 1g, Geuron Ferox powder 5g, water 25g.

How to do it:

       1. Cut the celery stalk into sections, shred the ginger, slice the garlic, and mix the gordon powder with water to make water gorgon powder. Shred the beef and mix it evenly with 20g of water gorgon powder.

       2. Mix Laoganma spicy sauce, soy sauce, sugar, monosodium glutamate, salt, and 10g water gorgon powder to make a sauce and set aside.

       3. Heat the vegetable oil until it is 80% hot. Add the shredded beef into the pot and stir-fry for about 20 seconds. Strain and set aside.

       4. Leave about 20g of oil in the pot. Add the shredded ginger and garlic slices to the pot and saute until fragrant. Add the celery and shredded beef and stir-fry for 10 seconds. Add the prepared sauce and continue to stir-fry for 10 seconds before serving.

Raw material:

       Laoganma spicy sauce80g、400g lotus white, 50g vegetable oil, 5g ginger, 5g garlic, 5g fresh green pepper, 5g fresh red pepper, 5g soy sauce, 5g vinegar, 1g white sugar, 2g monosodium glutamate, 2g salt, and 90g water.

How to do it:

       1. Wash the white lotus flowers and cut them into pieces, dice the fresh green pepper and fresh red pepper, cut the ginger into shreds, and slice the garlic.

       2. Mix Laoganma spicy sauce, soy sauce, vinegar, sugar, monosodium glutamate, salt and 10g water evenly to make a sauce and set aside.

       3. Heat the vegetable oil until it is 70% hot. Add the shredded ginger and garlic slices to the pot and sauté until fragrant. Add the lotus white and stir-fry until the lotus white becomes soft. Add 80g of water and simmer for 40 seconds. Add diced green pepper and diced red pepper and stir-fry for 10 seconds. Add the prepared sauce and continue to stir-fry for 10 seconds before serving.

Raw material:

       Laoganma spicy sauce80g、300g of vegetable oil, 200g of lean pork, 5g of ginger, 5g of garlic, 10g of scallions, 1g of salt, 3g of soy sauce, 2g of vinegar, 1g of white sugar, 1g of monosodium glutamate, 3g of thicken powder, and 25g of water.

How to do it:

       1. Shred the ginger, slice the garlic, shred the green onion, shred the lean pork, mix the gravy with 15g of water and mix it evenly with the shredded pork and set aside. Add 10g of water, soy sauce, monosodium glutamate, vinegar, salt and sugar to Laoganma spicy sauce and mix well to make a sauce. Set aside.

       2. Heat the vegetable oil until it is 70% hot, put the shredded pork into the pot and stir-fry for 10 seconds, strain out and set aside.

       3. Leave about 20g of oil in the pot, add shredded ginger and garlic slices and sauté until fragrant. Add shredded pork and prepared sauce and stir-fry for 30 seconds. Remove from the pot and serve on a plate. Sprinkle with shredded green onions.

Raw material:

       Laoganma spicy sauce60g、Pork belly 300g, vegetable oil 50g, broad bean paste 10g, ginger 5g, garlic 5g, garlic seedling 5g, salt 2g, MSG 1g, sugar 1g, soy sauce 2g, Goulon seed 5g, water 20g.

How to do it:

       1. Cut the pork belly into large pieces and place in a pot under cold water. Heat and cook until cooked. Strain out the slices, shred the ginger, slice the garlic, cut the garlic sprouts into sections, and mix the gravy with water to make gravy.

       2. Heat the vegetable oil until it is 70% hot, fry the pork belly until the meat slices are curled (about 40 seconds), strain out and set aside.

       3. Leave about 20g of oil remaining in the pot. Add shredded ginger and garlic slices to the pot and sauté until fragrant. Add bean paste, Laoganma spicy sauce, and pork belly and stir-fry for 10 seconds. Add garlic sprouts, sugar, salt, soy sauce, monosodium glutamate, and water cornstarch. Put it in the pan and continue to stir-fry for about 10 seconds.

Raw material:

       Laoganma spicy sauce100g、Pork belly 360g, fresh green pepper 65g, fresh red pepper 85g, ginger 27g, garlic 17g, garlic shoots 23g, salt 1g, MSG 1g, sugar 2g, soy sauce 6g, water 10g.

How to do it:

       1. Peel, wash and slice the pork belly, remove the seeds from the green and red peppers and cut into pieces, shred the ginger, slice the garlic, and cut the garlic sprouts into long sections.

       2. Combine Laoganma spicy sauce, salt, MSG, sugar, soy sauce, and water in a bowl and stir well to make a sauce. Set aside.

       3. Stir-fry the pork belly until light brown and the meat slices are curled (about 60 seconds).

       4. Move the meat to the edge of the pot, sauté the ginger and garlic until fragrant, add green and red peppers and mix with the meat and stir-fry for about 35 seconds. Add the reserved sauce and stir-fry for 25 seconds. Add the garlic sprouts and stir-fry for 5 seconds. Remove from the pot and serve. Can.

Raw material:

       Laoganma spicy sauce120g、A freshwater fish (weighing about 1kg), 300g of vegetable oil, 40g of garlic, 10g of scallions, 8g of ginger, 1g of white sugar, 12g of dried chili peppers, 10g of Sichuan pepper seeds, 60g of cooking wine, and 100g of water.

How to do it:

       1. Slaughter and clean the fish, cut 4-5 oblique cuts on both sides of the fish body, the cuts are as deep as the fish bones, add 5g ginger, 5g green onions, and cooking wine and marinate for 20 minutes.

       2. Shred ginger, slice 15g garlic, mince 25g garlic, cut green onion into sections, and cut dry chili into sections.

       3. Heat the vegetable oil until it is 70% hot, fry the fish until both sides are golden brown, strain out and set aside.

       4. Leave 20g of base oil in the pot, add shredded ginger and garlic, sauté until fragrant, stir-fry for 25 seconds, add Laoganma spicy sauce and water (just enough to cover the fish), add the fried fish and white sugar Stir-fry for 4 minutes. When the fish is cooked, strain out and place on a plate. Reduce heat and simmer until the soup becomes thick and thick. Pour the soup evenly over the fish. Sprinkle minced garlic evenly over the fish and set aside.

       5. Add about 30g of oil into the pot. When the oil is hot, add dried chili peppers and peppercorn seeds. Stir-fry for about 10 seconds, then pour them evenly over the fish and sprinkle with chopped green onion.

Raw material:

       Laoganma Mushroom Oil Chili130g、rice180g。

How to do it:

       Pour the cooked and warm rice into a bowl, and pour Laoganma mushroom oil and chili on top of the rice.

Raw material:

       Laoganma Mushroom Oil Chili50g、Vegetable oil 50g, cooked bean rice 500g (soup 200g, bean rice 300g), green onion 15g, fresh green pepper 10g, fresh red pepper 10g, tomato 20g, ginger 5g, garlic 5g, salt 2g, MSG 1g, sugar 1g, soy sauce 3g.

How to do it:

       1. Shred the ginger, slice the garlic, dice the green and red peppers, cut the onions into sections, and slice the tomatoes.

       2. Heat the vegetable oil until it is 70% hot. Add shredded ginger and garlic slices into the pot and saute until fragrant. Add fresh green pepper, fresh red pepper and tomato slices and stir-fry for 10 seconds until fragrant. Add Laoganma mushroom oil, chili and cooked beans and cook until fragrant. When the tomatoes are rotten (about 60 seconds), add salt, monosodium glutamate, sugar, soy sauce, and green onions and cook for 15 seconds before serving.

Raw material:

       Laoganma Mushroom Oil Chili100g、120g of dry noodles, 300g of water, 3g of salt, and 1g of monosodium glutamate.

How to do it:

       1. Pour water into a pot and bring to a boil. Add noodles and cook until cooked. Remove noodles and put them into a bowl. Add salt and MSG and stir evenly.

       2. Pour Laoganma mushroom oil and chili on the surface of the noodles and stir evenly.

Raw material:

       Laoganma Shredded Pork with Black Bean Sauce and Chili120g、500g chicken, 300g vegetable oil, 8g ginger, 20g garlic, 2g salt, 15g fresh green pepper, 15g fresh red pepper, 5g soy sauce, 5g vinegar, 2g white sugar, 2g monosodium glutamate, 10g cooking wine, and 300g water.

How to do it:

       1. Cut chicken into pieces (about 2X2cm), marinate with 1g of salt, 3g of cooking wine and soy sauce for 5-10 minutes, dice fresh green pepper and fresh red pepper, and shred ginger.

       2. Heat the vegetable oil until it is 80% hot, put the diced chicken into the oil pan and fry until the surface turns slightly yellow (about 40 seconds) and remove from the pan.

       3. Leave about 20g of oil in the pot. Add shredded ginger and garlic and sauté until fragrant. Add Laoganma shredded pork, black bean oil, chili pepper, and chicken nuggets and stir-fry for 15 seconds. Add water and bring to a boil, then add the remaining salt and stir-fry until Boil until dry (about 1.5 minutes), add sugar, vinegar, diced fresh green peppers, diced fresh red peppers, 2g of soy sauce, and MSG, continue to stir-fry for 15 seconds and serve.

Raw material:

       Laoganma Shredded Pork with Black Bean Sauce and Chili60g、250g cured meat, 50g vegetable oil, 7g dried chili, 6g ginger, 6g garlic, 10g garlic sprouts, 10g fresh green peppers, 10g fresh red peppers, 2g white sugar, and 2g monosodium glutamate.

How to do it:

       1. Wash the bacon in hot water and slice it into sections. Cut the dried chili peppers and garlic sprouts into sections, cut the fresh green peppers and fresh red peppers into cubes, cut the ginger into shreds, slice the garlic, and cut the garlic sprouts into sections.

       2. Heat the vegetable oil until it is 70% hot. Fry the bacon until the meat slices are slightly curled. Add dried chili knots, shredded ginger and garlic slices to the pan and saute until fragrant. Add Laoganma shredded pork, black bean oil and chili and stir-fry for 5 seconds. Add Stir-fry diced green pepper, diced red pepper, sugar, MSG, and garlic sprouts for about 10 seconds and remove from the pan.

Raw material:

       Laoganma shredded pork, tempeh oil, chili50g、250g mustard, 4g dried chili, 5g ginger, 5g garlic, 8g scallions, 100g vegetable oil, 1g vinegar, 1g salt, 2g soy sauce, 1g sugar, and 1g monosodium glutamate.

How to do it:

       1. Peel, wash and slice the mustard greens, slice the garlic, shred the ginger, and cut the dried chilies and green onions into sections.

       2. Heat the vegetable oil until it is 70% hot. Add the dried chili peppers, shredded ginger, and garlic slices to the pan and sauté until fragrant. Add the mustard slices and stir-fry for 30 seconds. Add Laoganma shredded pork, black bean oil, chili pepper, sugar, soy sauce, vinegar, MSG, and salt. , stir-fry the green onions for 15 seconds and serve.

Raw material:

        Laoganma Shredded Pork with Black Bean Sauce and Chili50g、250g of mung beans, 100g of vegetable oil, 5g of ginger, 5g of garlic, 8g of scallions, 100g of lettuce leaves, 1g of salt, 3g of soy sauce, 1g of sugar, 2g of monosodium glutamate, and 50g of water.

How to do it:

       1. Cut the lettuce leaves into small pieces, shred the ginger, slice the garlic, and cut the green onion into sections.

       2. Heat the vegetable oil until it is 70% hot. Add the shredded ginger and garlic slices to the pan and sauté until fragrant. Add the beans and stir-fry until the skin of the beans becomes wrinkled (about 30 seconds). Add Laoganma shredded pork, black bean oil, chili, water and salt and stir-fry evenly. Cook for 30 seconds, add lettuce leaves, MSG, sugar, soy sauce and green onion, stir-fry for 15 seconds and serve.

Raw material:

       Laoganma Shredded Pork with Black Bean Sauce and Chili60g、250g pork belly, 50g vegetable oil, 10g Douban sauce, 7g dried chili peppers, 5g ginger, 5g garlic, 8g fresh green peppers, 8g fresh red peppers, 2g table salt, 3g soy sauce, 2g white sugar, and 2g monosodium glutamate.

How to do it:

       1. Slice the pork belly, cut the dried chilies into sections, dice the fresh green peppers and fresh red peppers, shred the ginger, and slice the garlic.

       2. Heat the vegetable oil until it is 80% hot. When the pork belly is fried until the meat slices are curled, add the dried chili peppers, shredded ginger and garlic slices into the pan and stir-fry until fragrant. Then add the bean paste, Laoganma shredded pork, black bean oil and chili and stir-fry for 5 seconds. Add diced green pepper, diced red pepper, sugar, salt, soy sauce, and MSG and continue stir-frying for 10 seconds and serve.

Raw material:

       Laoganma Shredded Pork with Black Bean Sauce and Chili 280g (1 bottle)、500g of water, lettuce, bamboo shoot tip, chrysanthemum, cabbage, tofu, pork belly, garlic sprouts, etc.

How to do it:

       1. Wash the cabbage, remove the tendons and cut into sections, peel and wash the lettuce and cut into strips, cut the tofu into pieces, slice the meat, wash and cut the garlic sprouts into sections.

       2. Add 500g of water and 280g of Laoganma shredded pork and black bean oil chili into the pot. Bring to a boil and simmer over low heat for 5 minutes. Add side dishes and serve.

       3. Lettuce, bamboo shoot tips and chrysanthemum are the best side dishes. You can mix it with other side dishes according to your own preferences.

Raw material:

       Laoganma Spicy Three-Ding Oil Chili50g、200g of noodles, 80g of vegetable oil, 70g of lean pork, 3g of ginger, 3g of garlic, 1g of monosodium glutamate, 2g of vinegar, 2g of salt, and 3g of soy sauce.

How to do it:

       1. Cut ginger and garlic into small pieces, and chop lean pork into minced meat.

       2. Heat 50g of vegetable oil in a pan until it is 70% hot. Add the minced meat and stir-fry for about 30 seconds. Add salt and stir-fry for about 5 seconds. Remove from the pan and place on a plate. Set aside.

       3. Heat 30g of vegetable oil in a pan until it is 70% hot. Add the ginger and garlic and sauté until fragrant. Add the prepared minced meat, Lao Gan Ma Spicy Trichosan Oil chili, vinegar, soy sauce and MSG and stir-fry for about 20 seconds. Spicy tripe oil chili minced pork mixture, remove from the pot and put on a plate and set aside.

       4. Boil the noodles with water, strain them and put them into a bowl; add the fried spicy tripe oil chili minced meat mixture and serve.

Raw material:

       Laoganma Spicy Sanding Oil Chili80g、1 freshwater fish (about 600g), 300g vegetable oil, 10g Douban sauce, 5g dried chili peppers, 8g ginger, 8g garlic, 15g fresh green peppers, 15g fresh red peppers, 10g cooking wine, 6g scallions, 3g salt, 10g soy sauce, 5g vinegar, 2g white sugar, 2g monosodium glutamate, 5g sauce powder, and 320g water.

How to do it:

       1. After removing the scales and washing the internal organs of the fish, cut 4-5 oblique cuts on both sides of the fish body, with the cuts reaching as deep as the fish bones. Marinate with 2g of salt, 8g of soy sauce, cooking wine for 5-10 minutes, and fresh green pepper and fresh red pepper. Dice, shred the ginger, slice the garlic, cut the chives and dried chilies into sections, and mix the gravy with 20g of water to make water gordon.

       2. Heat the vegetable oil until it is 80% hot, put the fish into the pan and fry until the surface is golden brown (about 3 minutes) and remove from the pan.

       3. Leave about 20g of oil left in the pot. Add shredded ginger, garlic slices and dried chili peppers to the pan and saute until fragrant. Add bean paste, Laoganma spicy three-chop oil chili pepper and stir-fry for 10 seconds. Add 300g water and bring to a boil. Add the fish. , white sugar, diced fresh green pepper, diced fresh red pepper and the remaining salt, soy sauce and vinegar into the pot and cook for 2 minutes, remove the fish from the pot and put it on a plate and set aside.

       4. Add MSG and water gorgon powder to the soup in the pot and stir evenly until the water boils. Pour it over the fish body and sprinkle with chives.

Raw material:

       Laoganma Spicy Three-Ding Oil Chili60g、300g of vegetable oil, 250g of lean pork, 5g of garlic, 5g of fresh green pepper, 5g of fresh red pepper, 5g of ginger, 2g of soy sauce, 2g of vinegar, 2g of white sugar, 2g of monosodium glutamate, 2g of table salt, 5g of garlic sprouts, 5g of sauce powder, and 20g of water.

How to do it:

       1. Cut lean meat into dices, cut fresh green peppers and fresh red peppers into dices, shred ginger, slice garlic, cut garlic sprouts into sections, mix 2g gordon powder with 20g water and add soy sauce, vinegar, sugar, salt and MSG and mix well. Gorgon powder juice.

       2. Heat the vegetable oil until it is 80% hot. Pour 3g of corn starch into the diced pork. Stir evenly. Pour the diced pork into the pot and fry until the surface is light yellow (about 40 seconds). Remove from the pot and set aside.

       3. Leave about 20g of oil left in the pot. Saute the shredded ginger and garlic until fragrant. Add Laoganma Spicy Three-Dip Oil and Chili and stir-fry for 20 seconds. Add the diced pork, diced fresh green peppers, diced fresh red peppers, garlic sprouts and corn starch. Add the sauce to the pan and stir-fry for 20 seconds.

Raw material:

       Laoganma Spicy Three-Ding Oil Chili50g、1 small pumpkin (250g), 5g ginger, 5g garlic, 40g vegetable oil, 2g salt, 3g soy sauce, 1g white sugar, and 1g monosodium glutamate.

How to do it:

       1. Wash and dice the small pumpkin, shred the ginger, and slice the garlic.

       2. Heat the vegetable oil until it is 70% hot. Add the shredded ginger and garlic slices to the pan and saute until fragrant. Add Laoganma Spicy Three-Dip Oil chili pepper, diced melon, salt, sugar, soy sauce and MSG and stir-fry for 30 seconds. Remove from heat and stir-fry for 30 seconds.

Raw material:

       Laoganma Spicy Three-Ding Oil Chili50g、200g lotus root, 5g dried chili, 50g vegetable oil, 5g garlic, 5g ginger, 5g garlic sprouts, 2g vinegar, 2g salt, 3g soy sauce, 1g sugar, and 1g monosodium glutamate.

How to do it:

       1. Wash and dice the lotus root, shred the ginger, slice the garlic, cut the dried chilies into sections, and cut the garlic sprouts into sections.

       2. Heat the vegetable oil until it is 70% hot, put the shredded ginger, garlic slices, and chili pepper segments into the pot and sauté until fragrant, then add Laoganma Spicy Trichosan Oil chili, diced lotus root, salt, sugar, soy sauce, vinegar, monosodium glutamate, and garlic sprouts and stir-fry for 30 Ready to cook in seconds.

Raw material:

       Laoganma's refined minced beef with black bean oil and chili40g、5 scallops, 30g garlic, 50g dried vermicelli.

How to do it:

       1. Cut each scallop into 2 equal parts along the middle, chop the garlic into puree, and soak the dried vermicelli in warm water until soft.

       2. Place the scallops on the plate, add 1/10 of the steamed vermicelli → Laoganma’s refined minced beef, black bean oil, chili → minced garlic to each scallop, then steam over medium heat in a steamer (about 10-15 minutes) ) and it’s ready to serve.

Raw material:

       Laoganma's refined minced beef with black bean oil and chili40g.3 and a half braised pig feet on the market 600g.50g of vegetable oil, 8g of garlic, 8g of ginger, 5g of fresh green pepper, 5g of fresh red pepper, 5g of millet pepper, 6g of scallion, 1g of salt, 2g of white sugar, 2g of monosodium glutamate, and 200g of water.

How to do it:

       1. Dice fresh green pepper and fresh red pepper, cut millet pepper into sections, shred ginger, slice garlic, and cut chives into sections.

       2. Steam the braised pig's feet in a steamer, take out and put on a plate and set aside.

       3. Heat the vegetable oil until it is 70% hot. Add shredded ginger, garlic slices and millet pepper to the pot and saute until fragrant. Add Laoganma's refined minced beef, black bean oil and pepper and stir-fry for 10 seconds. Add water and bring to a boil. Add white sugar, diced fresh green pepper and bright red pepper. Add diced pepper, salt and MSG into the pot until the soup boils, pour it over the pig's trotters and sprinkle with chives.

Raw material:

       Laoganma refined ground beef, tempeh oil, chili60g、300g chicken wings, 300g vegetable oil, 8g garlic, 8g ginger, 10g cooking wine, 5g fresh green peppers, 5g fresh red peppers, 5g millet peppers, 6g scallions, 10g soy sauce, 5g vinegar, 2g salt, 2g sugar, 3g monosodium glutamate, and 300g water.

How to do it:

       1. After washing the chicken wings, marinate them with 1g of salt, 8g of soy sauce and cooking wine for 5-10 minutes. Dice the fresh green pepper and fresh red pepper, cut the millet pepper into sections, shred the ginger, slice the garlic, and cut the chives into sections.

       2. Heat the vegetable oil until it is 80% hot, put the chicken wings into the pot and fry until the surface is golden brown (about 2 minutes and 30 seconds). Remove from the pot and set aside.

       3. Leave about 20g of oil in the pot. Add shredded ginger, garlic slices, and millet pepper to the pot and saute until fragrant. Add Laoganma's refined minced beef, black bean oil, and pepper and stir-fry for 10 seconds. Add water and bring to a boil. Add chicken wings, white sugar, and fresh green pepper. Add diced fresh red pepper, remaining salt, and soy sauce to the pot and cook until the soup becomes thick (about 2 minutes and 30 seconds). Add MSG and vinegar, stir evenly, remove from the pot, and sprinkle with chives.

Raw material:

       Laoganma Stir-fried Shredded Pork with Oil Chili70g、150g of chive flowers, 300g of fresh pork belly, 50g of vegetable oil, 10g of dried chili peppers, 5g of garlic, 5g of ginger, 5g of fresh green peppers, 5g of fresh red peppers, 5g of soy sauce, 2g of vinegar, 2g of table salt, 2g of white sugar, 2g of monosodium glutamate, and 5kg of water (for boiling pork belly).

How to do it:

       1. Wash the pork belly, boil it with water for 40 minutes, take it out of the pot, let it cool and shred it, cut the chive flowers into sections, cut the dried pepper into sections, cut the fresh green pepper and fresh red pepper into cubes, shred the ginger, and slice the garlic.

       2. Heat the vegetable oil until it is 70% hot. Add the dried chili peppers, shredded ginger and garlic slices to the pan and sauté until fragrant. Add the chive flowers and stir-fry for 10 seconds. Add the shredded tripe, Laoganma dry-stirred shredded pork with oil chili and diced green and red peppers. Stir-fry for 5 seconds, add soy sauce, vinegar, salt, sugar and MSG, stir-fry for 10 seconds and serve.

Raw material:

       Laoganma Stir-fried Shredded Pork with Oil Chili60g、250g of tofu, 30g of vegetable oil, 50g of minced pork, 10g of Douban sauce, 10g of soy sauce, 5g of ginger, 5g of garlic, 2g of table salt, 3g of monosodium glutamate, 2g of white sugar, 6g of Sichuan pepper noodles, 2g of sauce, 50g of water, and 6g of scallions.

How to do it:

       1. Cut the tofu into small cubes of 1-2cm and put it on a plate for later use. Shred the ginger, slice the garlic, and cut the green onion into sections. Use 20g of water to make the gravy powder.

       2. Heat the vegetable oil until it is 70% hot. Add the shredded ginger and garlic slices to the pan and sauté until fragrant. Add the bean paste and stir-fry for 10 seconds. Add the minced meat and stir-fry for 15 seconds. Add Laoganma's stir-fried shredded pork with oil, chili peppers, and tofu cubes. Add salt, monosodium glutamate, sugar, soy sauce, 30g of water and boil for 35 seconds. Add water gorgon powder and cook for 10 seconds. Add pepper noodles and stir-fry evenly. Remove from pan and serve on a plate. Sprinkle with chopped green onion.

Raw material:

       Laoganma Stir-fried Shredded Pork with Oil Chili50g、250g of dried tofu slices, 5g of ginger, 5g of garlic, 5g of fresh green peppers, 5g of fresh red peppers, 8g of scallions, 50g of vegetable oil, 1g of salt, 2g of soy sauce, 2g of vinegar, 1g of white sugar, and 1g of monosodium glutamate.

How to do it:

       1. Cut dry tofu slices into shreds, shred ginger, slice garlic, dice green and red peppers, and cut green onions into sections.

       2. Heat the vegetable oil until it is 70% hot. Add the shredded ginger and garlic slices to the pan and sauté until fragrant. Add the shredded tofu and stir-fry for 15 seconds. Add the Laoganma Stir-fried Shredded Pork Oil, chili pepper, green pepper, red pepper, sugar, soy sauce, vinegar and MSG. , salt, and scallions, stir-fry for about 15 seconds and serve.

Raw material:

       Laoganma style chili peppers made with soybean oil50g,500g of potatoes, 300g of vegetable oil, 5g of garlic, 20g of dried chili peppers, 10g of garlic sprouts, 10g of fresh green peppers, 5g of ginger, 10g of fresh red peppers, and 2g of table salt.

How to do it:

       1. Peel the potatoes, wash and dice them, cut the dried peppers into sections, dice the fresh green peppers and fresh red peppers, shred the ginger, slice the garlic, and cut the garlic sprouts into sections.

       2. Heat the vegetable oil until medium ripe, fry the diced potatoes in the pan until the potatoes are golden brown, remove from the pan and set aside.

       3. Leave about 20g of oil in the pot. Add the dried chili knots, shredded ginger and garlic slices to the pot and sauté until fragrant. Add diced potatoes, diced green and red peppers, chili peppers made with Laoganma flavored soybean oil, garlic sprouts and salt and stir-fry for 20 seconds. Just start the pot.

Raw material:

       600g fresh pork ribs, 3g monosodium glutamate, 300g vegetable oil, 3g salt,Laoganma style chili peppers made with soybean oil100g,10g fresh red pepper, 10g fresh green pepper, 9g millet pepper, 12g soy sauce, 10g garlic sprouts, and 500g water.

How to do it:

       1. Wash and cut the ribs into sections, dice fresh green peppers and fresh red peppers, shred ginger, slice garlic, cut garlic sprouts into sections, and cut millet pepper into small sections.

       2. Add water to the pot, add the pork ribs, boil, strain and wash. Add 2g of salt and 8g of soy sauce, stir well and marinate for 3-5 minutes. Set aside.

       3. Heat the vegetable oil until cooked, put the marinated ribs into the pan and fry until the bones and meat are separated and the color turns yellow. Remove from the pan and set aside for about 3 minutes.

       4. Leave about 20g of oil in the pot. Add the shredded ginger and garlic slices to the pot and sauté until fragrant. Add the ribs, water and remaining salt and stir-fry evenly. Simmer until the water is dry (about 8 minutes). Add millet pepper, green and red pepper. Stir-fry diced pepper and Laoganma-flavored chili pepper made with soybean oil for 30 seconds. Add garlic sprouts, MSG and remaining soy sauce, stir-fry for 10 seconds and serve.

Raw material:

       Pork belly 300g,Laoganma style chili peppers made with soybean oil40g,Ginger 5g, garlic 5g, garlic sprouts 5g, vegetable oil 200g, bean paste 10g, salt 2g, monosodium glutamate 1g, sugar 1g, soy sauce 5g.

How to do it:

       1. Wash the pork belly and cut it into large pieces. Cook the meat in cold water, take it out and slice it into slices. Cut the ginger into shreds, slice the garlic, and cut the garlic sprouts into small pieces.

       2. Heat the vegetable oil until it is cooked, put the pork belly into the pan and fry until the meat slices are curled (about 40 seconds) and remove from the pan.

       3. Leave about 20g of oil remaining in the pot. Add shredded ginger and garlic slices into the pot and saute until fragrant. Add bean paste and Laoganma flavored soybean oil chili pepper and stir-fry for 5 seconds. Add garlic segments, sugar, salt, soy sauce and MSG. Continue to stir-fry for about 10 seconds and then remove.

Raw material:

      Grilled pork 150g, vinegar 3g, cucumber 250g, soy sauce 2g,Laoganma style chili peppers made with soybean oil50g,1g of sugar, 50g of vegetable oil, 5g of ginger, 5g of garlic, 2g of salt, and 1g of monosodium glutamate.

How to do it:

      1. Dice the barbecued pork and cucumber, shred the ginger, and slice the garlic.

      2. Heat the vegetable oil until it is cooked. Add the barbecued pork into the pan and stir-fry for 15 seconds. Add the cucumber and stir-fry for 10 seconds. Add the shredded ginger and garlic slices to the pan and saute until fragrant. Add Laoganma flavored soybean oil to make chili, white sugar, salt, Add soy sauce, vinegar, and MSG and continue to stir-fry for 10 seconds before serving.

       鸭一只（约2.5kg）、老干妈香辣酱200g、植物油100g、料酒100g、鲜红椒30g、鲜青椒30g、蒜苗20g、生姜5g、大蒜5g、酱油10g、白糖5g、味精20g、食盐5g、水1000g。

做法:

       1、将鸭子洗净改刀成块状，加入生姜3g、料酒腌制5-10分钟，将腌制好的鸭肉加入冷水中煮开，滤出用水冲洗干净后备用。

       2、植物油烧至八成熟，加入姜蒜爆香，加入鸭肉块煸干水气，加入老干妈香辣酱、青红椒、盐、味精、酱油、白糖翻炒均匀后加入水，大火烧开转小火煨至鸭肉软烂，加入蒜苗翻炒均匀后起锅装盘即可。

Raw material:

       1 freshwater fish (approximately 700g).Laoganma flavor chili peppers made with soybean oil 80g,300g of vegetable oil, 10g of bean sauce, 5g of thicken powder, 10g of cooking wine, 15g of fresh green pepper, 15g of fresh red pepper, 8g of ginger, 8g of garlic, 5g of scallion, 1g of white sugar, 3g of salt, 1g of monosodium glutamate, 10g of soy sauce, and 320g of water.

How to do it:

       1. After removing the scales and washing the internal organs of the fish, cut 4-5 oblique cuts on both sides of the fish body, with the cuts reaching as deep as the fish bones. Marinate with 2g of salt, 9g of soy sauce, cooking wine for 5-10 minutes, and fresh green pepper and fresh red pepper. Dice, shred the ginger, slice the garlic, cut the chives into small sections, and mix the gordon powder with 20g of water to make water gordon powder.

       2. Heat the vegetable oil until medium cooked, put the fish into the pot and fry until the surface is golden brown (about 3 minutes). Remove from the pot and set aside.

       3. Leave about 20g of oil left in the pot. Add shredded ginger and garlic slices into the pot and sauté until fragrant. Add bean paste and Laoganma flavored soybean oil chili peppers and stir-fry for 30 seconds. Add 300g of water and bring to a boil. Add fish, sugar, Add diced fresh green pepper, diced fresh red pepper and the remaining salt and soy sauce into the pot and cook for 2 minutes. Remove the fish from the pot and put it on a plate. Add monosodium glutamate and water gorgon powder to the soup in the pot, mix well until the soup boils, pour the pot over the fish body, and sprinkle with scallions.

Raw material:

       Laoganma style chili peppers made with soybean oil50g,Laoganma Spicy Dishes40g,450g of rice, 2 eggs, 60g of lard, 6g of scallions, and 0.5g of salt.

How to do it:

       1. Crack the eggs into a bowl and mix well. Cut the chives into small pieces.

       2. After the lard is completely melted in the pot, add the egg liquid and fry until it solidifies into chunks (seven mature, about 15 seconds). Add Laoganma flavored soybean oil and pepper and stir-fry for 5 seconds (break the large pieces of eggs during the stir-frying process). Break into small pieces), add rice and stir-fry quickly until rice grains are uniform, usually about 30-40 seconds, add salt and stir-fry for 2 seconds, add Laoganma spicy vegetables and stir-fry for 10 seconds, add chopped green onion and continue to stir-fry for 5 seconds. Just start the pot.

Raw material:

       Laoganma flavored water tempeh80g,Crownstock 350g, vinegar 4g, vegetable oil 50g, dried chili 3g, garlic 5g, ginger 5g, soy sauce 5g, salt 2g, sugar 2g, monosodium glutamate 1.5g.

How to do it:

       1. Wash the fresh chrysanthemum and cut into long sections, slice the garlic, shred the ginger, and cut the dried chilies into sections.

       2. Heat the vegetable oil until it is cooked, add dried chili knots, garlic slices, and shredded ginger and sauté until fragrant. Add Laoganma flavored water and black beans and stir-fry for 10 seconds. Add chrysanthemum to the pot and stir-fry over high heat until the stems change color (about 20 seconds). Add sugar, soy sauce, salt, vinegar and MSG, stir-fry for about 10 seconds and then remove from the pot.

Raw material:

       Laoganma flavored water tempeh45g,250g okra, 8g millet pepper, 4g green onion, 5g garlic, 5g ginger, 5g soy sauce, 6.5g salt, 3g vinegar, 1g sugar, 1g monosodium glutamate, 1550g water.

How to do it:

       1. Boil 1500g of water, add washed okra, add 6g of salt, boil over medium heat for 4 minutes, strain out, rinse with cold water to cool down for about 20 seconds, then drain the water, cut each okra lengthwise into 4 strips and place on a plate for later use. ; Dice millet pepper and scallions, mince ginger and garlic into puree.

       2. Mix Laoganma flavored tempeh, diced millet pepper, diced green onion, mashed garlic, mashed ginger, vinegar, soy sauce, MSG, sugar and remaining salt and water to make a sauce, pour it on the okra slices.

Raw material:

        Laoganma flavored water tempeh40g,70g lean pork, 200g fresh pepper, 15g chives, 35g gox seed powder, 30g flour, 1 egg, 300g vegetable oil, 5g fresh green pepper, 5g fresh red pepper, 5g ginger, 5g garlic, 1.5g salt, 4g vinegar, 5g soy sauce, 2g sugar, 1g monosodium glutamic acid, 60g water.

How to do it:

        1. Chop lean pork into minced meat, cut fresh pepper strips into 4-5cm long sections (about 20 pieces), then remove seeds from the pepper sections and set aside. Cut the ginger and garlic into small pieces, cut the chives into small sections, mix the eggs thoroughly, take 5g of gordon powder and mix it with 30g of water to make water gordon powder.

        2. Make fresh pepper box stuffing: chives, minced meat, and 0.6g of salt, mix evenly and set aside.

        3. Make fresh pepper box batter: mix eggs, flour, 30g corn starch, 30g water, 0.5g salt, and 0.5g MSG until it becomes thick and set aside.

        4. Heat the vegetable oil until it is seven-mature, wrap the stuffing in the fresh pepper box, put it into the batter and stir it. Then put it in the oil pan and fry. The frying is carried out in two steps. The first frying is done until the fresh pepper box floats on the oil surface and the paste on the surface of the fresh pepper box turns yellow. After the frying is completed, put the fried fresh pepper box into the oil pan for secondary frying. Fry the batter on the surface of the fresh pepper box until it turns dark yellow, about 1-2 minutes. Strain and put it on a plate for later use. .

        5. Leave about 20g of oil remaining in the pot. Put the ginger, garlic, diced fresh green peppers, and diced fresh red peppers into the pot and sauté until fragrant. Add soy sauce, vinegar, white sugar, Laoganma flavored water tempeh, water gorgon powder and the remaining MSG, Stir together the salt until the soup boils and becomes thick. Pour it all onto the fresh pepper box and sprinkle with the remaining chives.

Raw material:

       Laoganma flavored water tempeh60g,Pork belly 300g, vegetable oil 80g, soy sauce 3g, bean paste 6g, garlic shoots 10g, ginger 5g, garlic 5g, salt 2g, white sugar 1g, MSG 1g, vinegar 2g, dried pepper 5g, water appropriate amount.

How to do it:

       1. Wash the pork belly and boil it in cold water for 25 minutes (the amount of water is enough to cover the meat), strain and let cool, then cut into slices; shred the ginger, slice the garlic, cut the garlic sprouts into long sections, and cut the dried chilies into sections.

       2. Heat the vegetable oil until it is cooked, deep-fry the pork belly until it turns light yellow, shrink the meat pieces (about 40 seconds), then strain out and set aside.

       3. Leave about 20g of base oil in the pot, add shredded ginger, garlic slices, and dried chili peppers and sauté until fragrant. Add bean paste, Laoganma flavored water tempeh, and pork belly and stir-fry for 30 seconds. Add garlic sprouts, salt, sugar, MSG, and vinegar. , stir-fry with soy sauce for 15 seconds, then remove from the pan.

Raw material:

       Laoganma flavored water tempeh50g,Pepper 20g, soy sauce 3g, garlic 2g, onion 1g.

How to do it:

       1. Chop the garlic into puree and cut the green onions into sections.

       2. Add Lao Gan Ma flavored water tempeh, chili noodles, minced garlic, soy sauce into the dipping dish, and finally sprinkle with chopped green onions.

Raw material:

       Laoganma flavored water tempeh30g,10g spicy millet, pepper noodles 5g, ginger 1g, garlic 1g, garlic 2g, soy sauce 1g, green onion 1g, Sichuan pepper noodles 2g.

How to do it:

       1. Dice the spicy millet, cut the garlic sprouts and green onions into sections, and chop the ginger and garlic into puree.

       2. Put Laoganma flavored water tempeh, spicy millet, pepper noodles and soy sauce into the dipping dish, and finally sprinkle with pepper noodles, ginger paste, garlic paste, garlic sprouts and green onions.

Raw material:

       Laoganma flavored water tempeh70g,Fresh eggplant (two) 450g, lean meat 40g, vegetable oil 300g, fresh green pepper 5g, fresh red pepper 5g, ginger 4g, garlic 4g, bitter garlic seedlings 5g, Gordon Urox powder 20g, salt 2g, soy sauce 4g, white sugar 1g, vinegar 2g, water 50g.

How to do it:

       1. Wash the eggplant and cut it into 7-8 segments lengthwise from the end of the veins of the eggplant stem. Apply 15g of dry gordon powder evenly on the inner surface of the eggplant segments and set aside. Chop the lean meat into mince, shred the ginger, slice the garlic, and fresh green peppers. Dice the fresh red pepper; cut the bitter garlic sprouts into small pieces, take 5g of gorgon powder, add 50g of water, and mix thoroughly to make water gordon powder.

       2. Heat the vegetable oil until it is seven-mature, fry the eggplant valves in a pan, and fry them in two steps. Fry until the outer surface of the eggplant valves turns dark in color, and the inner surface of the eggplant valves turns light yellow, and the whole thing softens (about 2 seconds). 30 seconds), remove from the pan and let it sit for 2 minutes. After the skin of the eggplant halves has cooled down, fry again for 30 seconds. Remove from the pan and cut the eggplant into two sections evenly, then put it on a plate according to the shape of the eggplant.

       3. Leave 30g of base oil in the pot. Add shredded ginger, garlic slices, diced fresh green peppers, and diced fresh red peppers to the pot and sauté until fragrant. Add minced meat and stir-fry for 20 seconds. Add Laoganma flavored water and tempeh and stir-fry for 20 seconds. Add water. Stir-fry gordon flour, bitter garlic sprouts, salt, sugar, soy sauce and vinegar until the water boils. When the soup becomes thick, take it out of the pot and pour it on the surface of the eggplant wedges.

Raw material:

       350g green beans,Laoganma flavored water tempeh100g,Vegetable oil 300g, dried chili 3g, garlic 5g, shredded ginger 5g, green onion 5g, Sichuan pepper seeds 3g, sugar 5g, soy sauce 5g.

How to do it:

       1. Wash the green beans, remove the stems and cut into sections, slice the garlic, shred the ginger, cut the peppers into sections, and cut the green onions into sections.

       2. Add oil to the hot pot and cook until it is cooked. Add the green beans into the pot and fry for about 3 minutes until the green beans are basically fried and filtered out.

       3. Leave about 50g of oil in the pot, add garlic slices, shredded ginger, dried chili knots, and pepper seeds, saute until fragrant, add Laoganma flavored water and black beans and stir-fry for about 20 seconds. Return the fried green beans to the pot and add sugar, Stir-fry the green onions and soy sauce for 10 seconds, then remove from the pan and serve.

Raw material:

       green onions350g,Laoganma flavored water tempeh80g,Garlic 3g, ginger 1g, soy sauce 3g.

How to do it:

       1. Shred the green onion (or dice), and mince the ginger and garlic.

       2. Place the shredded scallions on a plate, pour 80g of Laoganma flavored tempeh on the surface of the scallions, and then sprinkle with minced garlic, minced ginger, and soy sauce.

Raw material:

       500g fresh spare ribs,Laoganma flavored water tempeh80g,Vegetable oil 300g, water 1010g, green, red pepper 50g each, garlic 15g, garlic seedlings 5g, ginger 5g, salt 6g, white sugar 1g, monosodium glutamate 1g, vinegar 0.5g, Gferox powder 1g.

How to do it:

       1. Cut the ribs into sections and marinate them with salt for 10 minutes. Cut the green and red peppers into fine dices, shred the ginger, slice the garlic, and cut the garlic sprouts into sections. Use 10g of water to prepare the gravy powder and set aside.

       2. Add vegetable oil to a hot pot and cook until 7 degrees Fahrenheit, fry the ribs for about 5 minutes, until the surface of the ribs turns golden brown, then strain out and set aside.

       3. Leave 60g of remaining oil in the pot, add shredded ginger and garlic slices and sauté until fragrant. Add 10g of Laoganma flavored water tempeh and fried pork ribs and stir-fry for 5 seconds. Add 1000g of water, bring to a boil over high heat and simmer over medium heat for about 10 minutes. Cook until the ribs are cracked (there should be a little soup in the pot at this time).

       4. Add diced red and green peppers, white sugar, monosodium glutamate, garlic sprouts, 70g of Laoganma flavored water tempeh and stir-fry over high heat for about 30 seconds. Add vinegar and the prepared gordon powder, stir well, remove from the pot and serve on a plate.

Raw material:

       2 fish (about 500g),Laoganma flavored water tempeh100g,Edible oil 300g, green and red pepper 50g each, ginger 5g, garlic 15g, garlic seedlings 5g, cooking wine 10g, salt 3g, white sugar 1g, monosodium glutamate 1g, Goulash powder 1g, water 310g.

How to do it:

       1. Remove the internal organs and scales of the fish, cut 4-5 slits on both sides of the fish body and marinate it with salt and cooking wine for 10 minutes. Cut the green and red peppers into fine dices, shred the ginger, slice the garlic, cut the garlic sprouts into sections, and add corn starch. Mix with water to make water gordon powder and set aside.

       2. Heat the cooking oil in a pan until it is cooked, fry the fish for about 3 minutes, until the surface of the fish turns golden brown, then strain out and set aside.

       3. Leave 60g of remaining oil in the pot, sauté the shredded ginger and garlic, and quickly add diced green and red peppers. Stir-fry 20g of Laoganma flavored water tempeh for about 20 seconds. Add 300g of water and bring to a boil over high heat. Put the prepared fish into the pot and cook for 1-2 minutes, then turn the fish over and cook for 1-2 minutes (there should be a little soup in the pot at this time).

       4. Take out the cooked fish and put it on a plate. Add white sugar, MSG, 80g of Laoganma flavored tempeh, garlic sprouts and water gravy into the soup. Continue to stir-fry for about 10 seconds, then pour in the remaining ingredients in the pot. The fish body is enough.

Raw material:

       4 preserved eggs, 4g soy sauce,Laoganma flavored water tempeh100g,Green pepper 120g, garlic 4g, ginger 2g, green onion 3g, vinegar 8g.

How to do it:

       1. Cook the green pepper over low heat until the skin and flesh are separated, then peel and chop into small dices (or mince into puree or tear into strips), cut the green onion into sections, peel the preserved egg and cut into cloves, and chop the ginger and garlic into puree.

       2. Arrange the sliced preserved egg rims neatly on the plate, and spread the diced green pepper evenly on the preserved egg slices.

       3. Mix the Laoganma flavored water tempeh, garlic paste, ginger paste, vinegar, and soy sauce in a small dish, stir evenly, pour on the preserved egg wedges, and sprinkle with scallions.

Raw material:

       Lotus root 300g,Laoganma flavored water tempeh50g,5g ginger, 5g garlic, 5g dried chili, 50g vegetable oil, 3g soy sauce, 2g vinegar, 1g sugar, 1g monosodium glutamate, 50g water.

How to do it:

       1. Wash and slice lotus root, shred ginger, slice garlic, and cut dry chili into sections.

       2. Heat the vegetable oil until it is seven times cooked. Add shredded ginger, garlic slices, and chili pepper segments into the pot and saute until fragrant. Add Laoganma flavored tempeh, lotus root slices, sugar, soy sauce, vinegar, MSG, and water. Stir-fry for 40 seconds and serve. .

Raw material:

       Mung bean sprouts 100g, fresh kelp 80g, lettuce 120g,Laoganma flavored water tempeh90g,2g garlic, 2g ginger, 10g vinegar.

How to do it:

       1. Cut the kelp into shreds and cook it in boiling water (put it into the boiling water for about 1 minute), take it out, rinse it with cold water, drain it, and cool it for later use; cook the mung bean sprouts in boiling water (put it in the boiling water for about 20 seconds) and remove it. Remove and rinse with cold water and set aside; cut the lettuce into shreds and set aside.

       2. Put the prepared bean sprouts, lettuce, and kelp into a plate, then add Laoganma flavored water tempeh, garlic paste, ginger paste, and vinegar and mix well.

Raw material:

       Pork belly300g、Laoganma Spicy Dishes60g、200g vegetable oil, 10g Douban sauce, 5g ginger, 5g garlic, 5g garlic sprouts, 2g salt, 1g monosodium glutamate, 1g white sugar, 5g soy sauce.

How to do it:

       1. Cut the pork belly into large pieces, put it in cold water and boil until the meat is cooked (about 15 minutes). Take out and slice it into slices, shred the ginger, slice the garlic, and cut the garlic sprouts into sections.

       2. Heat the vegetable oil until cooked, put the pork belly into the pan and fry until the meat slices are curled (about 40 seconds). Remove from the pan and set aside.

       3. Leave about 20g of oil in the pot. Add shredded ginger and garlic slices to the pot and saute until fragrant. Add bean paste and Laoganma spicy vegetables and stir-fry for 10 seconds. Add pork belly, garlic sprouts, sugar, salt, soy sauce and MSG into the pot. Continue to stir-fry for about 15 seconds and serve.

Raw material:

       broccoli400g、Laoganma Spicy Dishes60g、60g of vegetable oil, 8g of millet pepper, 5g of ginger, 5g of garlic, 3g of soy sauce, 1g of white sugar, 1g of monosodium glutamate, 2g of table salt, and 100g of water (excluding blanching water).

How to do it:

       1. Wash the broccoli and cut it into large pieces, boil it in boiling water for 30 seconds, strain it and set aside. Shred the ginger, slice the garlic, and cut the millet and pepper into small pieces.

       2. Heat the vegetable oil until it is cooked. Add the millet pepper, shredded ginger, and garlic slices to the pot and saute until fragrant. Add the broccoli and stir-fry for 20 seconds. Add salt and water and simmer for about 1 minute and 30 seconds. Add Laoganma spicy vegetables, Stir-fry soy sauce, sugar and MSG for 15 seconds and serve.

Raw material:

       Fresh tofu 300g, vegetable oil 200g,Laoganma oil chili50g,Hair water fungus 15g, bean paste 5g, ginger 5g, garlic 5g, fresh green pepper 5g, red pepper 5g, millet pepper 5g, garlic seedlings 6g, soy sauce 5g, salt 2g, white sugar 1g, monosodium glutamate 1g, Gox Ferox powder 15g, water 100g.

How to do it:

       1. Cut the tofu into triangular slices about 4cm long, dice the fresh green pepper and fresh red pepper, shred the ginger, slice the garlic, slice the fungus, cut the garlic sprouts into sections, slice the millet and pepper, and mix the gravy with 30g of water to make gravy.

       2. Heat the vegetable oil until it is cooked, fry the tofu slices in the pan until golden brown on both sides, remove from the pan and set aside.

       3. Leave about 20g of oil remaining in the pot. Add millet pepper, shredded ginger and garlic slices to the pot and sauté until fragrant. Add bean paste and Laoganma oil pepper and stir-fry for 10 seconds. Add 70g of water and bring to a boil. Add tofu cubes, fungus, Stir-fry diced green and red pepper, garlic sprouts, soy sauce, sugar, monosodium glutamate, salt, and water gordon for 50 seconds and serve.

Raw material:

       Laoganma oil chili50g,Noodles 200g, lean pork 70g, fresh mushroom 15g, soy sauce 3g, old dry ma spicy vegetable or mustard 10g, ginger 3g, vinegar 2g, garlic 3g, chives 5g, fresh green pepper 8g, fresh red pepper 8g, vegetable oil 80g, MSG 1g, salt 2g.

How to do it:

       1. Cut ginger and garlic into small pieces, cut chives into small sections, dice fresh green peppers, fresh red peppers, fresh mushrooms, pickled mustard or open a bag of Laoganma spicy vegetables and set aside. Chop lean pork into minced meat.

       2. Heat 50g of vegetable oil in a pan until it is cooked. Add minced meat and stir-fry for about 30 seconds. Add salt and stir-fry for about 5 seconds. Remove from the pan and place on a plate. Set aside.

       3. Heat 30g of vegetable oil in the pot until it is seven times cooked. Add ginger, garlic, diced fresh green peppers, and diced fresh red peppers, stir-fry until fragrant. Add the prepared minced meat, diced mushrooms, Laoganma spicy vegetables or diced mustard and stir-fry for about 10 seconds. 40 seconds, add Laoganma oil chili, vinegar, soy sauce and MSG and stir-fry for about 20 seconds to make the oil chili minced meat mixture, remove from the pot and put it on a plate for later use.

       4. Boil the noodles with water, strain them and put them into a bowl. Add the fried pepper and minced meat mixture, sprinkle with green onions and serve.

Raw material:

       Vegetable oil 300g, lean pork 70g,Laoganma oil chili50g,1 eggplant (about 200g), 5g ginger, 5g garlic, 5g fresh green pepper, 5g fresh red pepper, 15g chives, Gordon Brown powder 35g, 30g flour, 1 egg, 1.5g salt, 4g vinegar, 8g soy sauce, 2g sugar, 1.5g monosodium monosodium chloride, 1050g water.

How to do it:

       1. Chop the lean pork into minced meat, remove the head and tail of the eggplant and cut it into slices (that is, two slices are made into one unit, and the two slices of each unit are not cut off, leaving the skin and connecting them into slices). Dice the green and red peppers, cut the ginger and garlic into small cubes, cut the chives into small sections, peel the eggs and mix thoroughly, take 5g of gordon powder and mix well with 20g of water to make water gordon powder.

       2. Mix 10g of chives, 70g of minced meat, and 0.6g of salt to make an eggplant filling and set aside.

       3. Mix the well-mixed eggs, 30g of flour, 30g of corn starch, 30g of water, 0.4g of salt, and 0.5g of MSG to make a thick eggplant box batter and set aside.

       4. Add vegetable oil to the pot and heat until cooked. Use chopsticks to put the eggplant box stuffing into the eggplant box and wrap it up. Add the eggplant box batter and turn it over to make the eggplant box evenly coated with batter. Then put it into the oil pan and fry. Frying is carried out in two steps: fry for the first time until the eggplant box floats on the oil surface and the batter wrapped on the surface of the eggplant box turns yellow, and then it is ready to be fried. After frying the eggplant boxes in sequence, put the fried eggplant boxes into the oil pan for secondary frying. After the batter on the surface of the eggplant boxes is fried until dark yellow, about 2-3 minutes, remove from the pot and put it in. Set aside on the plate.

       5. Leave about 20g of oil remaining in the pot, put the ginger, garlic, diced fresh green peppers, and diced fresh red peppers into the pot and sauté until fragrant, then add Laoganma oil chili pepper, vinegar, soy sauce, white sugar, water gorgon powder and the remaining salt and salt. Stir-fry the ingredients together until they boil, pour all the ingredients onto the eggplant box, and sprinkle with the remaining chives.

Raw material:

       Clams 400g,Laoganma oil chili60g,20g celery stalk, 60g vegetable oil, 5g ginger, 5g garlic, 10g dried chili, 6g chives, 5g soy sauce, 5g vinegar, 2g sugar, 2g monosodium glutamate, 2g salt, 150g water.

How to do it:

       1. Wash the clams and set aside. Cut the celery stalks into sections, shred the ginger, slice the garlic, cut the dried chilies into sections, and cut the chives into small sections.

       2. Heat the vegetable oil until it is cooked. Add the dried chili peppers, shredded ginger and garlic slices to the pot and sauté until fragrant. Add the clams and stir-fry for 10 seconds. Add the celery stalks and water and simmer for about 1 minute. Add the Laoganma oil chili pepper, soy sauce, Stir-fry vinegar, sugar, MSG, salt, and chives for 20 seconds and serve.

Raw material:

       Laoganma oil chili50g,Pork belly 300g, ginger 3g, garlic rice 8g, chives 4g, salt 1g, vinegar 2g, soy sauce 4g, sugar 1g, MSG 1g, water 1040g.

How to do it:

       1. Wash the pork belly and cut it into large pieces, put it into 1000g of water, cover and boil over medium heat (60-70 minutes), remove the dripping water, remove the attached fat tendons, cut the pork belly into shreds and put it into a plate; Chop ginger and garlic into puree, soak in 40g of water for 10 minutes to make ginger-garlic water; cut chives into small pieces.

       2. Mix Laoganma oil chili, ginger and garlic water, salt, vinegar, soy sauce, sugar, and MSG to make a cold sauce, pour it on the surface of the shredded belly, and sprinkle with chives.

Raw material:

       Freshwater fish 1 Treaty 600g,Laoganma oil chili50g,Vegetable oil 300g, bean paste 10g, Gareth Urgordon powder 5g, fresh green pepper 15g, fresh red pepper 15g, ginger 8g, garlic 8g, chives 5g, salt 2g, MSG 1g, sugar 1g, vinegar 5g, soy sauce 11g, water 220g.

How to do it:

       1. After removing the fish and washing its internal organs, make 4-5 slant cuts on both sides of the fish body. The cuts are as deep as the fish bones. Marinate with 1g of salt, 3g of vinegar and 10g of soy sauce for 5-10 minutes; fresh green pepper, Dice the fresh red pepper, shred the ginger, slice the garlic, cut the chives into small pieces, and mix the gravy with 20g of water to make water gordon.

       2. Heat the vegetable oil until cooked, put the fish into the pot and fry until the surface is golden brown (about 3 minutes) and remove from the pot.

       3. Leave about 20g of oil remaining in the pot. Add shredded ginger and garlic slices to the pot and saute until fragrant. Add bean paste and Laoganma oil chili and stir-fry for 30 seconds. Add 200g of water and bring to a boil. Add fish, white sugar, and diced fresh green pepper. , diced fresh red pepper and the remaining salt, vinegar and soy sauce into the pot and cook for 2 minutes, remove the fish from the pot and plate it aside.

       4. Add MSG and water gorgon powder to the soup in the pot, mix well until the soup boils, pour the pot over the fish body, and sprinkle with chives.

Raw material:

       Laoganma oil chili50g、Rice tofu 400-500g, ginger 10g, garlic 20g, scallions 5g, monosodium glutamate 2g, vinegar 20g, salt 1.5g, soy sauce 6g, sugar 1g, water 40g

How to do it:

       1. Cut rice tofu into strips, chop ginger and garlic into puree, add water and soak for 10 minutes to make ginger and garlic water; cut chives into small pieces.

       2. Mix Laoganma oil chili, ginger and garlic water, salt, vinegar, soy sauce, sugar and MSG to make a cold sauce, pour it on the surface of the rice tofu, and sprinkle with chives.

Raw material:

       Laoganma oil chili30g,Chinese cabbage (baby cabbage) 400g, ginger 5g, garlic 5g, Geurox ferox powder 5g, chives 5g, vegetable oil 50g, MSG 1g, salt 8g, vinegar 1g, soy sauce 1g, sugar 1g, water 1520g.

How to do it:

       1. Wash the Chinese cabbage (baby cabbage) and set aside, cut the ginger into shreds, slice the garlic, mix the gravy with 20g of water to make gravy, and cut the chives into small pieces.

       2. Boil 1500g of water, add 7g of salt, put the Chinese cabbage into the pot and cook (2-3 minutes), take it out and put it on a plate for later use.

       3. Heat the vegetable oil until it is cooked, add shredded ginger and garlic slices and sauté until fragrant. Add Laoganma oil chili pepper, MSG, water gorgon powder, vinegar, soy sauce, white sugar and the remaining salt and stir-fry for 20 seconds. Add the cooked cabbage. , stir-fry for 15 seconds, remove from the pan, put on a plate, sprinkle with chives and serve.

Raw material:

       Dry snap bark 130g,Laoganma oil chili30g,5g ginger, 15g garlic, 5g chives, 6.5g salt, 6g vinegar, 12g soy sauce, 1g sugar, 1.5g monosodium glutamate, 3000g water

How to do it:

       1. Soak a large piece of crackling skin in 2000g of cold water for 18-24 hours, take it out and cut it into 4cm long and 2cm wide slices.

       2. Put the cut snapper slices into 1000g boiling water, add 6g salt and boil for 15 minutes. Take it out and let it cool naturally. Squeeze out the water and put it into a plate for later use. Chop the ginger and garlic into puree; cut the chives into small pieces. .

       3. Mix Laoganma oil chili, ginger and garlic paste, vinegar, soy sauce, sugar, MSG and remaining salt and stir evenly. Pour all onto the ring skin and sprinkle with chives.

Raw material:

       1 pair of pork kidneys,Laoganma oil chili50g,Vegetable oil 50g, bean paste 5g, ginger 4g, garlic 4g, dried chili 4g, garlic seedlings 15g, salt 2g, vinegar 1g, soy sauce 5g, sugar 0.5g, monosodium glutamate 1g, Geuron euron powder 7g, water 25g

How to do it:

       1. Wash the pork kidneys, remove the gizzard and cut them into kidney strips. Add water to the cornstarch powder and mix thoroughly to make water cornstarch powder. Shred the ginger, slice the garlic, cut the dried chilies into small sections, and cut the garlic sprouts into sections.

       2. Add 19g of water gorgon powder to the kidney flowers and stir evenly.

       3. Heat vegetable oil until cooked, add kidney flowers and stir-fry for 10 seconds, then remove from pan and set aside.

       4. Leave 10g of base oil, put the shredded ginger, garlic slices, and dried chili peppers into the pot and saute until fragrant. Add bean paste and Laoganma oil chili peppers and stir-fry for 10 seconds. Pour the kidneys into the pot, add salt, vinegar, soy sauce, Stir-fry the sugar, monosodium glutamate, garlic sprouts and remaining gorgon powder together for 30 seconds, then remove from the pan and serve.

Raw material:

       Laoganma oil chili60g,500g potato, 8g chives (optional: appropriate amount of soy sauce, vinegar, garlic puree)

How to do it:

       1. Preheat the water bean flower for later use, and cut the chives into small sections.

       2. Pour Laoganma oil chili into a dish, add chopped green onion and stir evenly. (You can add soy sauce, vinegar or garlic according to your personal taste)

Raw material:

       chicken breast500g、ginger6g、Laoganma style chicken oil and chili60g、garlic10g、water1030g、millet pepper5g、Chives6g、soy sauce5g、vinegar5g、Salt2g、white sugar2g、MSG3g。

How to do it:

       1. Wash the chicken breast, boil it in 1000g boiling water for 6 minutes, take it out, let it cool, remove the bones, shred it and put it on a plate. Chop the ginger and garlic into pieces, cut the millet pepper into sections, and cut the chives into small pieces.

       2.  Put Laoganma flavor chicken oil chili, ginger, garlic, millet pepper, vinegar, soy sauce, salt, MSG and water into a bowl and mix evenly for 2-3 minutes, then pour it on the shredded chicken,Sprinkle with chives and serve.

Raw material:

       Fresh Pork Tripe Tips300g、Laoganma Flavored Chicken Oil Chili50g、vegetable oil300g、water50g、dried chili pepper15g、garlic10g、ginger6g、fresh green pepper5g、fresh red pepper5g、millet pepper5g、garlic sprouts5g、soy sauce5g、vinegar5g、salt2g、white sugar2g、MSG3g、Gorgon powder5g。

How to do it:

        1. Wash the tip of the belly and cut it into diced flowers, dice fresh green pepper and red pepper, slice ginger, slice garlic, slice garlic shoots, slice millet pepper and dry pepper, and mix the powder with water to make water Gorgon powder(Add 30g into the tripe, stir well and set aside; add soy sauce, vinegar, salt, sugar and monosodium glutamate to the remaining water and mix the salty Gorgon euryale powder and set aside).

        2. Heat the vegetable oil until it is cooked, put the tripe in the pan and fry for 30 seconds. Remove from the pan and set aside.

        3. Leave about 20g of oil left in the pot. Add the dried chili peppers, shredded ginger and garlic slices to the pan and sauté until fragrant. Add tripe tip, Laoganma flavored chicken oil chili peppers, diced green and red peppers, and millet chili peppers, stir-fry for 5 seconds, and then add Stir-fry the garlic sprouts and corn starch sauce for 10 seconds and serve.

Raw material:

       Laoganma style chicken oil and chili50g、Oyster mushroom500g、ginger5g、garlic5g、pricklyash3g、dried chili pepper5g、vegetable oil200g、salt2g、soy sauce5g、vinegar5g、white sugar1g、MSG1g

How to do it:

       1.  Wash oyster mushrooms and tear them into small pieces.  Marinate them with salt for 3-5 minutes.  Slice ginger, garlic and dried chili

       2. Heat the vegetable oil until it is eight ripe, put the oyster mushrooms into the pot and fry until golden brown, then remove from the pot and set aside.

       3. Leave about 20g of oil in the pot. Put shredded ginger, garlic slices and chili into the pot until fragrant. Add Lao Gan Ma flavor chicken oil, chili, oyster mushroom, sugar, soy sauce, vinegar and MSG into the pot and stir-fry for 15 seconds.