I searched the video online, Sichuan food, just hot pot. Mainly to prepare materials. Let's briefly summarize the process. Just three steps. First, marinate the meat slices, slice them, wash them and put them in a bowl. Add salt, cooking wine, pepper, water, egg white and starch, stir well and marinate. Second, stir-fry the base vegetables until they are half cooked, such as rape, spinach, oil, wheat, vegetables, mushrooms and bean sprouts. The third step is to add water to the wok, add the meat slices for two minutes, and then pour in the hot oil, which is basically Sichuan style.
Because I accidentally learned Mao, I did the same thing, so I added some lunch meat by the way. I have a lunch meat complex. I remember when I was a child, the lunch meat was very delicious, and I lost it every time I didn't have enough. Now it tastes worse than before. Maybe the pepper I used is not too spicy. It feels a little spicy at best. I'll put more next time. Sichuan food is spicy.
It suddenly occurred to me this morning that if you add some seafood such as fresh shrimp and scallops, and add some fresh food on the basis of spicy, it will definitely be more brilliant. Never mind the existing practices, bring forth the new and have new ideas, so as to push the waves behind.
In fact, all walks of life are like this. When I first joined the business, I knew nothing about it. I try my best to learn from my predecessors. Afraid of going astray, I gradually gained my own experience. Coupled with my successful performance, I strengthened my psychology and slowly walked out of my own way. The so-called impermanence of water leads to impermanence of soldiers, which has changed from no move to a move, and then to no move. Real masters don't have to take tricks, just come out and let nature take its course.
More and more, I find myself drifting away on the road of chef …