1 the head and shell of fresh shrimp are removed, leaving only the tail. Pick out the shrimp intestines with a knife tip or toothpick, cut the shrimp back by 2/3 with a knife, and take out the shrimp line.

2. Make a hole 0.5cm away from the head, and the shrimp tail will pass through to make shrimp balls (don't wear it if it's too troublesome, just deal with the shrimp line on the back). The purpose of making shrimp balls is to make dishes more beautiful. Shrimps can sit on the plate in the shape of balls.

Marinate the processed shrimp balls with cooking wine, white pepper and starch for 10 minute.

3. Heat the pan, pour enough oil (enough to cover the shrimp balls), heat to 60% (you can obviously feel the temperature when you put your hand on the oil), add the shrimp balls, fry until the color changes, and take out and drain the oil for later use.

4. Leave 3 tablespoons of oil in the pot (the fried shrimp oil smells good when it is used for dressing vegetables, etc. ), add chopped Pixian bean paste, ginger, onion and garlic, stir-fry until fragrant, stir-fry red oil, and add tomato sauce, soy sauce and sugar.

5 Add the fried shrimp balls and let the shrimp balls be evenly wrapped with sauce.

Pour in 1 tsp water starch and stir well. Add 1 tsp oil and stir well. Serve.

Second, the practice of cooking meat slices

1 Cut the lean meat into 5cm long and 2.5cm long; For large slices with a width of cm and a thickness of 0.3 cm (only rough, no strict measurement is needed, in short, the thinner the slice, the better), if you feel that it is not easy to cut, you can put the meat in the freezer for a little freezing, and then slice it when it is hard, and grab it evenly with starch, cooking wine, salt and a little water for later use.

Wash the cabbage, tear the leaves into large pieces by hand, and slice the cabbage obliquely with a knife; Wash onion and cut into onion segments; Cut the dried pepper into sections with scissors for later use; Pixian watercress is chopped for use.

3. Pour 30 grams of oil into the wok, add the dried pepper segments and pepper, fry over medium heat until brown, and remove for later use.

4. Turn to high heat, stir-fry the onion in the wok, then stir-fry the cabbage until it is raw, and spread it in a big bowl for later use.

5 Heat the pot, then pour in 30 grams of oil, add Pixian watercress and Jiang Mo, stir-fry until red fried.

6 Add the broth and bring to a boil.

7. Put the marinated meat slices into the pot and spread them out with chopsticks. Add soy sauce, chicken essence and sugar when the sliced meat is cooked until it is scattered and discolored.

8. Pour the sliced meat, soup and cabbage into a large bowl.

Chop the pre-fried dried pepper and pepper and sprinkle them on the meat slices. Garlic powder is also evenly sprinkled on the meat slices.

10 pan, wash and dry, add 40g of oil, heat to 90% heat (smoke), and then pour the hot oil evenly on the meat slices.

Third, the practice of Mapo tofu

1 Cut the tofu into small pieces and chop the onion, ginger and garlic for later use.

Heat oil in a pan, add minced ginger, garlic and minced meat, stir-fry until fragrant, then add bean paste, sugar and soy sauce, and stir well.

Pour in the stock, bring to a boil, add the tofu, simmer for 5 minutes until the tofu is tasty, and add a little salt to taste.

4 Mix flour and water well, then slowly pour into the pot until it is thick, sprinkle with pepper powder and mix well, then sprinkle with chopped green onion from the pot.

Fourth, the practice of Sichuan spicy chicken.

1 Divide ginger into two halves, slice half and cut the other half into powder for later use; Slice 2 pieces of garlic and cut 2 pieces into powder for later use.

2 Cut the chicken into small pieces, add ginger slices, garlic slices, cooking wine, salt, sugar and white pepper 1-2 hours, and grab it with your hands for a few times to get the taste faster.

Pour more oil into the pot than cooking, heat it to 70%, add the pickled chicken pieces and stir-fry until the water is dry.

Stir-fry the chicken pieces until dry, then add minced garlic, Jiang Mo, dried tangerine peel and salt and stir-fry for 2 minutes. If you like particularly spicy food, add fresh peppers cut into pieces at this time.

5 At this time, add 1 and stir-fry the pepper evenly, then add the dried pepper segments and stir-fry for about 5 minutes. Dried peppers become crisp and fragrant, add some monosodium glutamate.

Five, the practice of spicy boiled fish

1 wide vermicelli is soaked in hot water in advance; Remove the roots of bean sprouts, clean the snakehead bought in the market, chop off the head, cut the fish into butterfly-shaped fillets (you can also buy good fillets in the market, which is simpler and more convenient), add salt, chicken essence, pepper, cooking wine, egg white and raw flour, grab them evenly, and put them in the refrigerator for pickling.

2 cut the pepper into sections, put more oil in the pot, heat it, and then turn off the heat. Put all the spices in the pot and cook until the fragrance comes out and the color darkens. Pour the oil and spices into a bowl for later use.

3 put the bean sprouts in a boiling water pot and cook until half cooked, and take them out for later use; Cut 3 cloves of garlic, ginger and onion into powder; Heat sesame oil in the pan, add chopped onion, ginger and garlic, stir-fry for a while, add appropriate amount of bean paste and stir-fry until red oil appears, and add appropriate amount of fish bones and pieces to stir-fry until slightly cooked.

4 Pour a large plate of water into the pot, add wide vermicelli and boil together, add appropriate amount of salt and chicken essence, keep the fire boiling, put the marinated fish fillets into the pot and spread them out quickly with chopsticks, and turn off the fire to keep them tender and smooth after they are white and cooked.

5 Spread the half-cooked bean sprouts at the bottom of the big bowl, remove the fish bones and vermicelli and put them on the plate, then put the fish fillets and soup on the plate, spread 2 cloves of minced garlic and chopped green onion on it, add a little cooking spice, and pour hot oil from the pot to stimulate the fragrance.