Ma Po Tofu

1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, crushed dry red pepper, green garlic, minced ginger, pepper powder, water starch , soy sauce, a little sugar.

2. Add a little vegetable oil to the pot and heat it over high heat. When the oil is hot, add bean paste, salt, dry red pepper, green garlic, minced ginger, pepper powder, and minced beef. You can also use the above seasonings for minced beef. Add them all together after marinating. Sauté until fragrant.

3. Add tofu cut into small pieces. Reduce heat to low and bring to boil.

4. After the tofu is cooked, turn to high heat and add the gravy mixed with water starch, sugar, wine, monosodium glutamate and soy sauce. After the gravy is evenly coated, turn off the heat and remove from the pot.

5. Remove from the pot, sprinkle with Sichuan peppercorns, and the fragrant, Sichuan-flavored Mapo Tofu is served!

Cola Chicken Wings

Ingredients: 6-8 chicken wings, a small cup of Coca-Cola, a little chili powder, a little cumin (granulated cumin, not powdered).

Steps: Put water in the pot, wait for the water to boil and then add the chicken wings. The chicken wings will be 7 mature. Drain the water and set aside.

Put more oil in the pan, fry the green onion and garlic, add the chicken wings, add cumin and chili powder, fry over high heat until the skin is slightly charred.

Use a spoon to skim off the excess oil, add the cola, salt and MSG. Do not add any water. When the cola is almost dry, turn down the heat slightly to collect the juice.

While burning the cola, you can use a spoon to skim off the minced garlic and onion.

Don’t forget to add the juice when you serve it on the plate.

This dish is better than KFC’s chicken wings. The chicken wings are spicy and crispy to the bone.

Twice-cooked pork

Ingredients: pork butt tip, green garlic

Accessories: bean paste, black bean paste, onion, ginger, pepper, aniseed, cinnamon, rice wine, Boil the meat under boiling water for about 20 minutes. Add onions, ginger, pepper, aniseed, cinnamon, and rice wine. Skim off the foam. When chopsticks can be inserted into the meat, turn off the heat and soak for 5 minutes before taking it out of the pot. Pat the green garlic, cut it into diagonal sections, and cut the meat into large thin slices. It depends on your knife skills. The thinner the better

Put a little oil in the pot, add the white meat, and stir-fry until the fat becomes curled. , after it is transparent, shovel the meat to the edge of the pot (this is what lazy people do! Haha! In fact, the meat should be shoveled out first before frying the bean paste), add the bean paste, stir out the red oil, add the black bean paste and shredded ginger, Green garlic, stir-fry together. There is no need to add salt when frying this dish, because the bean paste is already salty enough;

The green garlic will soften slightly, pour in rice wine, and it is ready to serve.

Braised pork

1. Wash the wok, heat it up, add two tablespoons of oil, add three or four tablespoons of sugar, and turn to low heat;

Preliminary stage Preparation: A piece of pork belly, cut into one centimeter square strips;

2. Stir constantly with a frying spoon to dissolve the white sugar and turn it into a reddish-brown sugar liquid, which is also called fried sugar color;

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3. Pour in the cut pork belly and stir-fry evenly so that each piece of meat is covered with sugar;

4. Add soy sauce, cooking wine, ginger, rock sugar, and a little salt, and bring to a boil , then turn to low heat and simmer for about 20 to 30 minutes. When the juice is almost evaporated, increase the heat to reduce the juice;

5. This is how it is done.

Pickle fish

1. It is generally better to use grass carp or black fish;

2. When washing the fish, pay attention to washing the black membrane in the abdominal cavity;

3. Cut off the shark fins;

4. Cut the fish into sections.

5. Press the fish segment with your hand, hold the knife with the other hand against the upper edge of the fish spine and push it closer, feel the position of the fish bone, and adjust the direction of the knife in time...if the cut is not good Buy a few more fish to practice first;

6. Remove the fish bones. Cut the fish head in half, slice the fish meat, and still have the remaining fish bones? If you like to eat the bones together, you can also ignore this step;

7. Place the sliced ??fish horizontally, along the Use a knife to cut off the fish one by one from the tail to the head. The thickness of each piece is about 5-7 mm. Be careful here! Don’t reverse the direction, otherwise the fish fillets will break into pieces when cooked;

8. Take an egg, pour it with your left and right hands, and pour out the egg white and set aside;

9 , cut the fish bones into sections, put them into the basin together with the fish fillets and fish heads, add salt and cooking wine, stir, then add the egg whites, mix well, and let stand for 20 minutes;

10. Pickled cabbage Cuihua, Serve sauerkraut. . . . One or two packs are fine, just add more if you like.

11. Cut the sauerkraut into sections;

12. Heat oil in a pot, preferably large oil, use ordinary oil! Pour in the chopped sauerkraut and stir-fry, then add water or stock and bring to a boil.

13. Add the fish head and fish bones first, simmer over low heat for 5-7 minutes~ It doesn’t look good, haha!

14. Add other fish fillets, Cook on high heat for 2-3 minutes~ If you don’t like fish heads, you can skip the fish heads.

15. Add salt, pepper, Sichuan pepper powder, MSG and other seasonings, and a delicious pot of pickled fish is ready!