Dry-roasted fish is a dish initiated by Zhang Daqian, a master of Chinese painting. Dry-cooked fish is to drain the soup of cooked fish. Adding pork belly to stir-fry can increase the flavor of fish and meat, and adding fat pork to cooked fish can make it more fragrant. Douban and pickled pepper are unique cooking methods of Sichuan cuisine. Freshwater fish is the best choice for dry-cooked fish, which can be fried or fried in a pan. The fish made in this way is very suitable for home operation.

Ingredients: carp, pork belly, diced ham, pickled pepper, bean paste, chopped green onion, ginger and garlic, pepper, Chili oil, vinegar, soy sauce, salt, cooking wine and sugar.

1. Wash carp, change knives on both sides of the fish, marinate with salt, ginger and onion, and season with cooking wine.

2. Chopped pickled peppers and bean paste.

3. At 70% oil temperature, fry the fish until golden on both sides. Take it out for later use.

4. Put oil in the wok, stir-fry pork belly, put bean paste, pickled pepper powder, stir-fry ginger and garlic, put oil, and season: cooking wine, sugar, vinegar, soy sauce, salt and pepper.

5. When the soup is dry, add chopped green onion.

Stir-fried pork kidney

The spicy kidney flower in Sichuan cuisine is similar to that in Shandong cuisine. The key to the success of this dish lies in fire. To keep the pork tenderloin tender, it is necessary to change the knife, set the size and stir it quickly. Pickled peppers mainly play the role of increasing color, removing fishy smell and improving taste. It is best to choose vegetables that are easy to cook as accessories. This dish combines knife skills, spoon skills and fire skills, and they are indispensable. A little carelessness will make a big difference to the food. This dish looks simple, but it is not easy to operate. This dish especially tests the chef's cooking skills. Interested friends can challenge this hot-fried kidney flower, so that the fried kidney flower is tender, delicious and full of steam than the roasted kidney flower, and it is a good dish worth having.

Ingredients: pork tenderloin, lettuce, onion, pickled pepper, ginger, garlic, salt, pepper, soy sauce, bean flour, cooking wine, fresh soup, blending oil and monosodium glutamate.

1. Cut ginger and garlic into nail pieces with a thickness of about 0. 1 cm. Onions and pickled peppers, cut into "horse ears" shape. Lettuce is cut into chopstick strips, the fascia is mainly removed, the waist is cut open and washed, a pattern with a width of 0.3 cm is drawn obliquely with a knife, and then the pattern is cut horizontally and directly to form a "phoenix tail" shape.

2. Put the kidney flower in a bowl, add salt, cooking wine and water bean powder and mix well. In another bowl, mix soy sauce, pepper, monosodium glutamate, watercress powder and fresh soup to make juice.

3. Put the pot on the fire. When the mixed oil is heated to 70% oil temperature, add kidney flower and stir fry quickly. Then add pickled pepper, ginger, garlic, onion and lettuce strips, stir-fry until fragrant, boil the juice, shake it a few times, and serve.

Spicy diced chicken with ginger sauce

This dish mainly highlights the taste of ginger juice and vinegar. Chicken can be blanched or oiled in advance to shorten cooking time. Jiang Mo can not only enhance fragrance, but also enhance flavor. Vinegar can make chicken more tender and appetizing. It looks like a home-cooked dish, but it tastes full. Serving the table gives people a brand-new feeling. Ginger can drive away the cold, so this roast chicken is very suitable for this season.

Ingredients: cooked chicken, ginger rice, chopped green onion, salt, soy sauce, vinegar, bean powder, fresh soup and blended oil.

1. Cut the chicken into 3 cm square pieces.

2. Put the wok in medium heat and mix the oil up and down until the oil temperature reaches 60%. Add chicken nuggets, stir-fry ginger and rice until fragrant, add fresh soup, salt and soy sauce, add chopped green onion, thicken with water and starch, and stir well with vinegar. Serve.