First of all, Sichuan pork
Material: 370g of pig hind leg.
Accessories: 70g of green garlic (green pepper and yellow garlic are also acceptable).
Seasoning: 25g of big oil, flour paste 12g, soy sauce 12g, cooking wine 12g, 5g of sugar, 5g of bean paste, 5g of onion and 3g of monosodium glutamate.
Exercise:
1. Cut the meat into 4cm-wide strips, blanch with boiling water, cut into pieces, and cut the green garlic into inches;
2. Stir-fry the white meat in hot oil until the meat oil is rolled up, that is, add bean paste and batter to stir fry, add seasonings such as green garlic and stir fry for several times.
Second, boiled meat slices
Ingredients: lean meat (pork, beef and fish are also acceptable), several pieces of green vegetables, oil, salt, ginger, garlic, pepper, Chili powder, pepper, monosodium glutamate, chopped green onion, watercress, cooking wine and soy sauce.
Exercise:
1. Slice the meat and cook with a little soy sauce and starch in cooking wine for a while;
2. Put the oil in the hot pot. When the oil is seven minutes hot, add ginger, garlic (shredded) and watercress and stir-fry until fragrant. Pour in about 3 small bowls of cold water. After boiling, add vegetables, blanch them, pick them up and put them in the soup bowl.
3. Put the meat slices into the pot one by one. When the water boils, roll them twice and put them in a soup bowl with green vegetables at the bottom. Sprinkle Chili powder and pepper on the meat.
4. The pot is hot, stir-fry with pepper, not stir-fry, it will be very bitter, then put it on the chopping board and crush it and sprinkle it on the meat slices;
Finally, pour the oil into the pot and heat it, then pour it on the cooked meat slices, and you can see the sizzling sound on the noodle soup. By the way, put some chopped green onion and cook the meat slices.
Third, Mapo tofu.
1. Cut the tofu into 2cm square pieces, pour clean water into the pot, add a little salt after the fire is boiled, then put the tofu into the pot and blanch it for 2 minutes, then take it out and drain it for later use;
2. Add hot oil to the pot. When the oil is 40% hot (put your hands on the wok and feel warm), pour in minced meat, stir fry, peel and take it out;
3. 40g of Pixian Chili sauce, 20g of lobster sauce, 5g of Chili noodles (1 teaspoon), 30ml of soy sauce (2 tablespoons), 50g of garlic sprouts and 3g of chicken essence (1/2 teaspoons);
4. Pour the oil into the pot again. When the wok is heated to 30% heat, add Pixian Chili sauce and stir-fry until fragrant, add Chili noodles and lobster sauce, stir-fry red oil, add appropriate amount of broth (or clear water), and pour in tofu to cook for 3 minutes. Add soy sauce and water starch to thicken once;
5. Then add minced meat, chicken essence and garlic sprout, cook for 2 minutes, then pour water starch to thicken, collect juice, put it in a bowl and sprinkle with pepper noodles.
Fourth, braised beef.
1. Wash beef, put it in boiling water, add cooking wine, boil and drain, and cut it into small pieces for later use;
2, the right amount of oil in the pot, after heating, add onion, ginger, garlic and stir fry;
3. Then add beef pieces and fry until dry;
4. Then add the bean paste and stir-fry until fragrant. Add sugar, cooking wine, allspice powder, star anise, Amomum tsaoko and cinnamon and stir well.
5. Add boiling water soaked in beef and put it in a pressure cooker for 20 minutes.