Ingredients: 400g pork leg with skin, mung bean sprouts100g, 25g Pixian watercress, and about10g sweet noodle sauce.

Practice: Wash the meat, cook until the cooked skin becomes soft, take it out, let it cool and slice for later use, and cut the green garlic into sections; Stir-fry the sliced meat in a 60% hot oil pan until it becomes an ear shape. Stir-fry chopped Pixian watercress and color it, then stir-fry it with sweet noodle sauce to make it fragrant. After seasoning, turn over and add green garlic to serve.

Fried shredded pork with sweet and sour sauce

Ingredients: 250g pork leg, shredded onion and ginger, pickled pepper, cooking oil, fresh soup, yellow wine, salt, sugar, soy sauce, balsamic vinegar, monosodium glutamate, pepper, garlic paste, Jiang Mo, Sichuan watercress, pepper powder, egg white, spicy oil, starch, etc.

Method: Cut the leg meat into shredded pork with coarse match stems, add yellow wine, egg white, salt, monosodium glutamate, pepper and starch, mix well to taste and adjust the size. In a small bowl, add fresh soup, yellow wine, mashed garlic, sugar, monosodium glutamate, Jiang Mo, chopped green onion and water starch to make seasoning. Heat the pan, add cooking oil, and when the oil temperature rises to 60%, put the shredded pork into the pan, cut off the oil, and serve immediately. Leave a little base oil in the pot, add shredded ginger and pickled pepper, stir-fry for a while, add bean paste and stir-fry a few times, finally add shredded pork and spare seasoning, stir-fry over high heat, pour in spicy oil, sprinkle with pepper powder and stir-fry evenly.

Homecooked hot and sour soup

Basic ingredients: tofu 30g, cooked chicken (or ham) 15g, mushrooms, cooked shredded pork, sea cucumber, squid, eggs 1, starch 25g, chopped green onion 3g, soy sauce 10g, lard 30g, monosodium glutamate 1g and pepper.

Cooking method: 1. Cut tofu, shiitake mushrooms, sea cucumber and squid into filaments respectively, put the cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil with strong fire, thicken wet starch, and add chopped eggs with low fire; 2. Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the eggs float into the pot, the fire will turn high until the shredded pork is rolled up and rushed into the soup bowl.

kimchi

The basic material is 750g Chinese cabbage kernel and leaves,10g dried pepper. Seasoning: vegetable oil 100g, salt, monosodium glutamate 5g, cooking wine 25g, soy sauce 30g, pepper 25g.

(1) Wash and chop the Chinese cabbage, and cut the dried pepper into sections for later use. (2) After the frying spoon is heated with oil, add pepper and stir fry for a few times, then add dried pepper until it changes color, add cabbage and salt and stir fry for a few times, then add cooking wine, soy sauce and monosodium glutamate and stir fry evenly.

Fried squid shreds with Chili sauce

300g squid, vinegar10g, 25g soy sauce, 75g wet starch, 0/0g peanut oil, 0/0g onion/kloc-0, 3g dried red pepper, 25g cooking wine, 300ml chicken soup, 5g sesame oil and 0/.5g refined salt.

1. Take clean squid slices, remove the film, wash them, cut them into 6 cm long and 2 cm wide filaments, and soak them in clear water. 2. Heat the wok, add 25g peanut oil, heat it, add cooking wine, add salt and150ml chicken soup, bring to a boil, pour in shredded squid, cook it a little, and take it out for later use. 3. Clean the dried red pepper, remove the pedicle, remove the seeds and cut into filaments; Peel the scallion, wash it and chop it. 4. Heat a clean pot, add the remaining 75g peanut oil, add dried shredded red pepper, soy sauce, salt and vinegar when the fire is 50% hot, stir-fry a few times, pour the remaining chicken soup and squid, bring to a boil, add wet starch, thicken, add chopped green onion, pour sesame oil, and take out of the pot.

Spicy hot bean curd

Ingredients: three pieces of tofu, beef foam 1 piece (about 40g), bean paste, spicy powder, chopped lobster sauce, chopped garlic, ginger rice, Chili powder and soup.

Practice: 1. Cut tofu into small cubes, marinate with salt, and drain after boiling water. 2. After oiling, stir-fry beef foam and bean paste together, and add spicy powder, lobster sauce, ginger rice and Chili powder to taste. 3. Add tofu and a little soup, boil with slow fire, thicken with raw flour, and sprinkle with pepper powder when it is thick, and serve.

Beef slices with Chili oil

500g of raw beef. Bamboo shoots100g, garlic bolts 50g. Dry Chili 15g, soy sauce 10g, Shanxian watercress 20g, fermented grains juice 10g, salt 2g, pepper 3g, vegetable oil 75g, cooking wine 10g, bean powder 15g, and fresh soup 50g.

Method: Cut beef into pieces about 5 cm long, 3 cm wide and 0.3 cm thick, add salt, bean flour and wake-up sauce and mix well. The lettuce tip is cut into thin slices about 6 cm long. Garlic seedlings are cut into pieces about 4.5 cm long, and Danxian watercress is chopped. Put the wok on a big fire, add oil and heat it. Stir-fry the peppers until they are dark red, take them out and chop them up. The bean sprouts in the pot are great. Stir-fry chopped pepper and bamboo shoots a few times, add fresh soup, add cooking wine, soy sauce and garlic sprouts, and cook until the garlic sprouts break. Pick out the bamboo shoots and garlic seedlings and put them in the nest plate. Shake the sliced meat into the pot, stir fry when it is boiled, scoop it up and spoon it on the dish, sprinkle with pepper powder and pepper noodles, and then pour in the boiled oil.

Pepper Chicken

Ingredients: a tender chicken (about 500g). Zanthoxylum bungeanum 3g, shallot 10g, ginger onion 10g, cooking wine 10g, salt 2g, soy sauce 10g, sesame oil 10g, monosodium glutamate 0.5g and fresh soup 50g.

Method: Remove the head, neck, wings and feet of the tender chicken, wash and drain, then put it in a boiling soup pot, add ginger, onion and cooking wine to cook, pick it up, soak it in cold boiled water, take it out and drain, remove the chicken bones, and change it into pieces (or strips. Wire, block), put in the board. Remove black seeds from pepper, wash shallots and cut into flowers. After mixing, add a little salt and chop them into fine powder. Put it in a small bowl, add soy sauce, salt, sesame oil, monosodium glutamate and cold soup, mix well into pepper juice and pour it on the chicken slices. Supplement to the respondent of the report 2009-04-30 18:5 1 scallion fish

400g fresh fish. 50g onion, 5g salt, 20g cooking wine, 5g ginger 15g vegetable oil, 50g pickled pepper 15g fresh soup, 50g soy sauce 10g sugar 15g vinegar, 5g sesame oil, 5g pepper oil and 2g pepper.

Methods Clean the fresh fish, cut it into strips about 6 cm long and 2 cm wide, mix well with salt, cooking wine, ginger and pepper, marinate it to taste, and then drain the juice and ginger. Put the pot on the fire, heat the vegetable oil to about 200℃, and fry the fish sticks until they are yellow. Pour the oil out of the pot, heat the vegetable oil in the pot, stir-fry the onion until fragrant, then add the ginger slices and peppers slightly, and add fresh soup, salt, soy sauce, cooking wine and a little sugar and vinegar. After the fish sticks are boiled, add sesame oil and Chili oil to medium heat until the juice is thick and dry, take out the pot and put it in a plate to cool. When eating, put the onion on the bottom of the plate, put the fish sticks on it, remove the ginger slices and Chili festival, and pour the original juice on the fish sticks.

Douban herring

Three fresh crucian carp (per treaty150g). 20g of Shanxian watercress, cooking wine 10g, 5g of salt, ginger 10g, onion 10g, garlic 10g, 5g of soy sauce, sugar 10g, vinegar 10g and fresh soup/kloc.

Methods: Clean the scales, gills and internal organs of crucian carp, then cut two knives on both sides of the fish, and marinate the fish with cooking wine and salt. Chop the watercress in Dan County. Shred ginger and garlic, and cut onion into fine flowers. Put the pot on the fire. Heat oil (about 2000℃), add crucian carp and fry until cooked. There is about 75 grams of oil left in the pot. When the fragrant wells of watercress, ginger and garlic in Xia Dan County are red, add crucian carp. Simmer the fish soup, soy sauce, salt and sugar until the fish is cooked and tasty. Take out the fish and put it on a plate. Collect juice with high fire, thicken, cook with vinegar, and push. Sprinkle chopped green onion on the pan. Pour it on the fish and you can eat it.

Boiled Fish with Pickled Cabbage and Chili

Three fresh crucian carp (per treaty150g). Soak 50 grams of vegetables. Pickled pepper 15g, ginger and garlic 10g, onion 15g, vegetable oil 5g, fermented grains juice 10g, cooking wine 10g, soy sauce 10g, and fresh soup/kloc.

Methods: Scales and gills of crucian carp were removed, and then the crucian carp was cleaned after disembowelling, and several cuts were made on both sides of the fish. Soak vegetables (only with vegetable sticks) and cut into filaments with a length of 1.5 cm. Slice pickled pepper, ginger and garlic. Cut the onion into fine flowers. Put the wok on the fire and pour in the vegetables. Heat the oil to about 200℃, fry the crucian carp for about 3 minutes until both sides are slightly yellow, remove some oil, and leave about100g of oil in the pot. Push the fish to the side of the pot and soak the pepper, ginger, garlic, wake-up sauce and onion for fragrance. Then add cooking wine, soy sauce, soup and so on. Push the fish back to the pot in turn, bring them to a boil over medium heat, add the soaked vegetables and cook for about 10 minutes (turning over during cooking), pick up the fish and put them on a plate, put chopped green onion and sesame oil in the pot, thicken them, and pour the juice on the fish.

Characteristics Crucian carp meat is tender, salty and palatable, slightly sour and spicy, with strong Sichuan local flavor characteristics.