1. Fish and meat on behalf of the Sichuan dish No1 can not say which dish is the most delicious, I think it still depends on which flavor type you are suitable for, such as fish flavor, pickled pepper flavor, paste spicy flavor, lychee flavor, braised flavor, spicy flavor and so on. The representative of fish flavor is the fish-flavored shredded pork, and fish flavor is the basic and introductory flavor. Fish-flavored meat without fish is like a wife without a wife in a wife cake. Pork, fungus, bamboo shoots, chili peppers and so on. Pork selection of three fat seven lean shredded smooth fried, eat up the texture of the meat tender. Its fish flavor does not come from the fish, but is modulated by pickled red pepper, green onion, ginger, garlic, sugar, salt, soy sauce and so on.

2. Practice 200 grams of pork, 50 grams of bamboo shoots (shredded lettuce at home shredded cucumber), water fungus Onion, garlic, ginger, pickled red pepper, salt, sugar, vinegar, soy sauce, broth (or water, wet starch, cooking oil.). Wood fungus bamboo shoots sliced and shredded, shredded meat, onion, garlic and ginger, shredded meat with a little salt and wet starch will be slightly marinated meat, pickled red pepper stomped into the end , will be wet starch, salt, sugar, vinegar, soy sauce, broth blended into a sauce. Hot pan and cool oil under the meat broken raw, under the pickled pepper stir-fried red oil, onion, ginger and garlic stir-fried aroma under the auxiliary materials, under the soup blended well stir-fried over high heat. Out of the fish flavor thickening plate. The old and young people are suitable for special rice.