1. Cut beef (preferably beef tenderloin or brisket, I use front leg meat) into thin slices (the thickness of a dollar coin) 5 cm long and 3 cm wide, put them in a bowl, add soy sauce and white pepper, and mix well with water bean powder.

2. Wash lettuce and celery and change knives.

3. Add a little oil to the pot, stir-fry the vegetables until they are broken, and put them into the pot.

4, the oil in the pot is hot, pepper, dried pepper, Pixian watercress, stir-fried red, add soup (to the right amount, too much will be weak; Too little bean powder is easy to fall off, and the soup is sticky. Cook slightly, add pepper noodles, salt, ginger slices and garlic slices, and burn thoroughly.

5. Pour the meat slices into the slightly opened original soup pot (the soup should be slightly opened. If the soup doesn't boil, the bean powder will fall off; When the soup is very big, the sliced meat will get old easily. Spread it out gently with chopsticks, pour it into the pot when cooked, sprinkle with dried Chili powder and pepper powder, and then pour hot oil, which is more spicy.

How to cook sliced meat:

Ingredients: 250g pork tenderloin.

Accessories: celery, lettuce leaves and green garlic.

Seasoning: ginger, onion, garlic, douban hot sauce, soy sauce, starch, salt, monosodium glutamate, pepper granules, dried red pepper and cooking oil.

Exercise:

1. Slice pork tenderloin and paste it with a little soy sauce and water starch;

2. Wash the celery and cut into sections, pat the green garlic loosely and cut into small pieces obliquely, and wash the lettuce leaves and cut into sections;

3. Shred onion, ginger and garlic, and chop the douban hot sauce with a knife;

4. Sit in a pan, put a small amount of oil, when the oil is hot, add bean paste and red oil, stir fry, add onion, ginger and garlic a few times, add a little water, add a little salt and monosodium glutamate, then add vegetables, take them out and put them in a bowl, slide the pulped meat into the pan one by one, and put them in the bowl together with the soup when the meat is discolored and cooked;

5. Wash and heat the pot, pour the pepper and dried red pepper into the pot, stir-fry and bake until crisp, then pour it on the chopping board, crush it and sprinkle it on the cooked meat slices;

6. Sit in a pot, pour a small amount of oil, heat it and pour it on the sliced meat.

Features: Sichuan-style famous dishes, spicy sauce.

Boiled meat slices by indigenous methods:

In fact, it is not difficult to do. First, spread the cooked leaves of Chinese cabbage at the bottom of the bowl and sprinkle with two spoonfuls of salt. Then, put the beef soaked with starch and egg white into the soup that has just cooked Chinese cabbage and continue to cook. When the meat changes color, it will be soaked in water and spread on Chinese cabbage. Sprinkle pepper noodles on the meat until the meat and Chinese cabbage can't be seen, then add pepper, shredded red pepper and pepper in turn.

Sit in a pot over high fire, add half a catty of cooking oil and heat. When you put it in a bowl, the amount of oil will depend on the dishes in the bowl. If you can't stand using oil, add two spoonfuls of cooking broth. Finally, add two spoonfuls of salt and mix well before eating.

[Authentic Sichuan cuisine] The practice of cooking fish;

Ingredients: tilapia, catfish, grass carp, silver carp, flower chain (preferably not carp).

Ingredients: bean sprouts (or your favorite vegetables)

Dry red pepper 1 two ginger 1 two.

Pixian Douban 2 Liang Zanthoxylum Bunge a little.

Garlic 1 a little pepper

Add a little monosodium glutamate to the cooking wine.

A little pepper and a little sugar.

A little salt, a little leek.

A little vinegar and a little soy sauce.

Additional requirements: raw flour, one protein.

Production method:

1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in different plates and marinate them in the same way)

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress and stir-fry until fragrant. Add ginger, garlic, onion, chilli, chilli powder and dried chilli, stir-fry over low heat. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3 ~ 5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.

4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode. When the pepper changes color, turn off the fire immediately and pour the oil and pepper in the pot into the big bowl of fish. Watch out for burns! ! (You can also put pepper and pepper in a large pot, and then pour the oil that has been burned to 90% heat into the pot. )

Everything is settled. Another spicy "boiled fish" is out of the pot.

note:

1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.

Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.

3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.

After the fish is done, you can pour the soup back into the pot and add tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish in the electric hot pot at the beginning, and just fire it after eating the fish.