1. Shredded pork with Beijing sauce

Ingredients: 80g sweet noodle sauce, 5g cooking wine, 2g MSG, 20g sugar, 1g salt, 2g starch, 1 egg, 150 grams of oil, 5 grams of ginger

Preparation steps: ① Cut the pork into shreds, put it into a bowl, add cooking wine, salt, eggs, and starch to mix well, which is the sizing; ② Cut the green onions diagonally into slices Put the silk on the plate. Slightly slice the ginger, put the shredded green onion into a bowl, add water, and soak the green onion and ginger into water; ③ Heat the wok, add oil, and when cooked, add the shredded pork and stir-fry until it is cooked, take it out and put Drain the oil in a plate; ④ Heat the wok, add oil, add sweet noodle sauce and stir-fry briefly, add green onions, ginger water, cooking wine, MSG, and white sugar, stir-fry the sweet noodle sauce until all the sugar melts and the sauce begins to become sticky When the time is right, put the shredded pork in and stir-fry continuously to make the sweet noodle sauce evenly coat the shredded pork; ⑤Put the shredded pork in a plate with shredded green onions, basically cover the shredded onions, and mix well when eating .

2. Spicy fried diced chicken:

Ingredients: Chicken, (it depends on how much) salt, MSG, dried chili pepper, Sichuan peppercorns, onion, ginger and garlic, cooking wine

Method: 1 Put the chicken in a hot pot and stir-fry, add cooking wine, salt, (do not put oil in the pot) drain the water, then add shredded ginger, continue to cook, cook Until it is cooked, add no seasonings and take it out of the pot. Heat oil in the pot, add dried chili peppers and Sichuan peppercorns (more dried chili peppers and Sichuan peppercorns are needed) to get the aroma, then put the chicken into the pot and add the green onions. , garlic, add MSG until the chicken turns yellow and take out the pan

3. Fish-flavored shredded pork

Ingredients:

350 grams of pork. 100 grams of water-fat orchid slices, 25 grams of water-fat fungus, and 15 grams of pickled chili. 3 grams of salt, 5 grams of ginger, 10 grams of garlic, 10 grams of green onions, 50 grams of vegetable oil, 10 grams of soy sauce

Method:

Cut the pork into pieces about 7 cm long and 0.3 cm thick Shred, add salt, water and soybean flour and mix well.

Wash the orchid slices and fungus, cut into shreds, soak in red pepper and chop finely; cut the ginger and garlic into fine pieces, and cut the onion into flowers.

Use soy sauce.

Add vinegar, sugar, monosodium glutamate, water soybean powder, fresh soup, and salt to make gravy.

Put the wok on a high fire, heat the oil (about 180℃), stir-fry the shredded pork until loose, soak the pepper, ginger and minced garlic in the mouth and stir-fry until fragrant, then put it on.

Stir-fry the fungus, shredded orchid slices, and chopped green onion, add the gravy, quickly stir the pot, and serve.

4. Hot Kidney

Ingredients:

Pork kidney, cucumber, ginger, onion, garlic, pickled red pepper, salt, monosodium glutamate, soy sauce, sugar, Vinegar, wet starch, fresh soup, cooked vegetable oil

Method:

1. Cut the pork kidney into two flat pieces, remove the oily skin and kidney smell, first cut it diagonally with a knife, and then Use a straight knife to cut it into the shape of an eyebrow with three cuts and one cut, and add salt and wet starch to taste.

Wash the cucumber, remove the core and cut into strips.

Add salt, sugar, monosodium glutamate, soy sauce, vinegar, cooking wine, wet starch, and fresh soup into a sauce.

2. Heat oil in a pot, add kidney flowers and stir-fry until loose. Add ginger, garlic, green onion, pickled red pepper and cucumber strips and stir-fry evenly. Cook until the juice is reduced. Remove from pot and serve on a plate.

5. Dry stir-fried eel back

Ingredients:

Eel (500g), fermented rice wine (20g), onion, ginger, sugar (3g) , garlic slices, MSG, pickled chili pepper (25g), soy sauce (4.5g), bean paste (a little), wet water chestnut powder (6g), pepper powder

Method:

1. Remove the bones from the eel and cut it into pieces, stir-fry in oil and add seasonings such as soaked chili pepper, bean paste, Sichuan peppercorns, fermented rice wine, sugar, monosodium glutamate, soy sauce, etc.

Second, add some more soup, wait until it dries up slowly, add onion, ginger, garlic slices, and finally add wet water chestnut powder and it’s ready

6. Soy cucumber< /p>

Ingredients:

400 grams of cucumber. 3 grams of salt, 40 grams of vegetable oil, 5 grams of dried chili pepper, 2 grams of Sichuan peppercorns, 10 grams of green onions, 0.5 grams of MSG, and 5 grams of sesame oil.

Method:

Wash the cucumber and remove the stems, cut into strips about 4 cm long and 1 cm thick, add a little salt, and cut the green onions into horse ear shapes.

Put the wok on high heat, add vegetable oil and heat until it is 50% hot (about 125°C). Add the dried chili knives and stir-fry until they turn brown. Add the peppercorns and stir-fry until fragrant. Add the cucumber and stir-fry quickly. uniform.

Add refined salt, monosodium glutamate and green onions and stir-fry until raw, pour sesame oil and serve.

7. Mapo Tofu

Ingredients:

Minced beef (or minced pork) (65g), minced green onion (4g), spicy oil (4 g), tempeh (10g), Sichuan pepper powder, minced garlic, soy sauce, soft tofu (200g), chili powder, refined salt, chicken broth (130g), water chestnut powder, rice wine

Method:

1. Cut the soft tofu into 3-inch diagonal cubes, boil it in boiling water for two minutes to remove the gypsum smell, and drain the water.

2. In a separate lard pot, stir-fry the minced beef and bean paste together, then add chili powder, soy sauce, tempeh, chili oil, rice wine, salt, and minced garlic. Stir-fry until the flavor is fragrant, then add tofu. Add 100 grams of chicken soup, simmer over low heat until it becomes a thick sauce, add water chestnut powder to absorb, add chopped green onion, pepper powder, and MSG.

8. Dongpo elbow

Ingredients:

Pork elbow, snow mountain soybean, green onion section, Shaoxing wine, ginger, Sichuan salt

Method:

Scrape and clean the pork elbow, cut all along the bone seam, put it in a soup pot and cook it thoroughly, remove the elbow bone, put it into a casserole lined with pork bones, and add the original meat soup , add enough at a time, add green onions, ginger, Shaoxing wine and bring to a boil over high heat; wash the snow peas, put them into a boiling casserole, cover tightly, move to low heat and simmer for about 3 hours, until lightly stirred with chopsticks Poke the skin of the meat until it becomes tender. When eating, add Sichuan salt, soup and beans, ladle it into a bowl and serve it, dip it in soy sauce and eat it.

9. Boiled pork slices

Ingredients:

Main ingredient: 250 grams of pork tenderloin Accessories: celery, lettuce leaves, green garlic Seasoning: ginger, green onion , garlic, bean paste, soy sauce, starch, salt, MSG, peppercorns, dried red pepper, edible oil

Method:

1. Cut the pork ribs into slices and slurry them with a little soy sauce and water starch; 2. Wash the celery and cut it into sections, pat the green garlic and cut it diagonally into small sections, wash the lettuce leaves and cut them into sections; 3. Shred the onion, ginger, and garlic, and mince the bean paste with a knife; 4. Put a small amount of oil in a pot. When the oil is hot, add the chili bean paste. After frying the red oil, add onions, ginger and garlic and stir-fry for a few times. Add a small amount of water. Boil the pot and add a little salt and MSG. Then add Remove the green vegetables after they are raw and put them into a bowl. Slide the simmered meat into the pot piece by piece. When the meat changes color and is cooked, put it into the bowl together with the soup; 5. Wash the pot and heat it up, pour the peppercorns and dried red pepper into the pot and stir-fry until crispy, then pour it onto the chopping board, crush it, and sprinkle it on the cooked meat slices; 6. Place the pan, pour a small amount of oil, heat it up and pour it over the meat slices.

10. Kung Pao Chicken

Ingredients:

300 grams of chicken breast. 15 grams of dried chili pepper, 5 grams of Sichuan peppercorns, and 50 grams of peanut kernels. 10 grams each of ginger, onion and garlic, 25 grams vegetable oil, 25 grams lard oil, 2 grams salt, 20 grams cooking wine, 80 grams water bean powder, 25 grams soy sauce, 15 grams vinegar, 15 grams sugar, 0.5 grams MSG, 50 grams soup .

Method:

Wash the chicken breasts, remove all the muscle and oil, pat them loose with a knife, first cut with a cross-cut knife (the depth is 2/thickness of the meat, and then chop into pieces) 1.5cm square cubes, add salt, cooking wine and water soybean flour, mix well and taste.

Wipe the peppers; remove the stems and seeds, and cut the onions into short sections.

Cut into short sections.

Cut the ginger and garlic into small cubes.

Put the peanut kernels into crispy pieces.

Put them out and set aside. Mix soy sauce, sugar, cooking wine, monosodium glutamate, water soybean powder and soup in a small bowl to make lychee-flavored witch gorgon juice.

Put the wok on high heat and add the vegetable oil. Heat up, add the pepper segments and fry until brown, add the peppercorns and stir-fry slightly, add an appropriate amount of lard oil, stir-fry the diced chicken, add ginger, garlic, green onions and stir-fry briefly, add the gravy, stir quickly and add peanuts Beat the kernels evenly, remove from the pot and serve.

11. Twice-cooked pork

Ingredients:

370 grams of pork hind legs, green garlic (green pepper). , yellow garlic can also be used) 70g, 25g oil, 12g noodle sauce, 12g each soy sauce, cooking wine, 5g sugar, watercress

Method:

(1 ) Cut the meat into 4 cm wide strips, cook in boiling water and cut into slices.

(2) Add the white meat to hot oil and stir-fry until the meat is oily. Roll it up, add the bean paste and noodle sauce and fry it until the flavor develops, add green garlic and other seasonings, and stir-fry a few more times.

Ingredients:

Pumpkin (1, about 1700g), big fat chicken (200g), sweet noodle sauce (6g), bean paste, soy sauce, sugar, sesame oil, fermented rice wine, minced onion and ginger, rice noodles, lard , pepper, kale leaves, rice wine

Method:

1. After washing the pumpkin, carve various patterns around the skin and some patterns on the top of the melon. .

Cut off the top of the melon as the melon cap, remove the pulp, and simmer in a low-heat oil pan for seven minutes to remove the water from the melon and make it shiny.

2. Cut the chicken into about 1-inch thick slices.

Follow the method of making steamed chicken with flour and make steamed chicken with flour. Part of the ingredients for this dish and).

3. Stuff the steamed chicken with pumpkin into the pumpkin, steam it for 20 minutes before eating, take it out and place it in a disk, and use fried kale leaves as a rim around the disk. Good

13. Dongpo cuttlefish

Ingredients:

1 fresh cuttlefish (about 750 grams), sesame oil, sesame oil, watercress, wet starch, 50 grams each of cooked lard, 15 grams of chopped green onion, 1 green onion, 10 grams each of ginger and garlic, 40 grams of vinegar, 15 grams of Shaoxing wine, 7 grams of dry starch, 1.5 grams of refined salt, 25 grams of soy sauce, cooked vegetable oil 1500 grams (approximately 150 grams consumed), appropriate amounts of broth and sugar.

Method:

1. Clean the cuttlefish, cut it into two pieces, connect the heads, leave half of the tail on each side, remove the backbone, and cut it straight on both sides of the fish body. Make six or seven cuts with a flat knife (take the depth of 2/3 of the fish as the degree), and then apply refined salt and Shaoxing wine all over the body.

Cut the white scallions into 7 cm long segments, then cut them into shreds and float them in clean water.

Cut the sesame oil bean paste into thin slices.

2. Heat up the wok, heat the cooked vegetable oil until it is 80% hot, cover the whole body of the fish with dry starch, lift the fish tail, use a frying spoon to pour oil on the knife edge, wait until the knife edge is turned up and set, Put the fish belly sticks into the pan and fry them until golden brown, then take them out and put them on a plate.

3. Leave 50 grams of oil in the wok, add 50 grams of lard, add onions, ginger, garlic, and sesame oil and stir-fry the watercress until cooked, add broth, sugar, and soy sauce, and thicken the gravy with wet starch. Sprinkle chopped green onion, cooking vinegar, add sesame oil, quickly heat the pot, pour the marinade on the fish, sprinkle with shredded green onion and serve.

Note: The fish must be washed inside and out to remove the blood and tendons inside the fish. There will be no fishy smell after being cooked.

When frying, the heat should be strong, but not too high, until the color turns golden and the fish body stands upright.

14. Sauce-roasted eggplant strips

Ingredients:

400 grams of tender eggplant, 50 grams of sweet noodle sauce, 5 garlic cloves, appropriate amount of salt, chicken powder, and water starch .

Method:

1. Peel the eggplant and cut into thick strips; peel the garlic cloves and cut into slices.

2. Wash the wok and heat it up over high heat. When the oil is 60% hot, put the eggplant strips into the pan and lightly fry until soft. Remove and drain the oil and set aside.

3. Put three tablespoons of oil in the pot. After the oil is hot, add the sweet noodle sauce and stir-fry until crispy and fragrant. Add the garlic slices and stir-fry for a while. Add a small amount of water, add the eggplant strips, add chicken powder and salt. After cooking the eggplant, thicken it with water starch and serve.

15. Braised beef

Ingredients:

500 grams of beef, 20 grams of spicy bean paste, 25 grams each of ginger, wine and soy sauce.

Method:

Cut the beef into pieces, boil it with hot water and take it out. Sauté the onion and ginger in an oil pan until fragrant, then

add the spicy bean paste, then add the beef cubes and stir-fry and add soy sauce, sugar pepper

powder, wine, MSG and star anise , finally add water to soak the beef, and cook slowly over low heat

until the juice is thick and the meat is crispy and fragrant

16. Pine nuts and corn

Required ingredients :

A bowl of sweet corn, a small bowl of pine nuts, a small pepper, a small carrot, and a green onion.

Seasoning: half a teaspoon of salt.

Method:

1. Cut the peppers, carrots, and green onions into cubes the size of corn kernels.

2. First, oil the pine nuts. Be extremely careful with this step! ! Because pine nuts are easy to burn! ! ! !

Add oil to the pot. When the oil temperature is 30% hot, put the pine nuts into the pot. Keep the fire low, keep your eyes open, and observe while stirring. You can only see the white pine nuts changing color slightly. , you should quickly take it out and drain the oil. In this way, the remaining heat can be used to fry the pine nuts and become crispy.

3. Take another pot, add base oil, stir-fry chopped green onions and diced carrots at the same time. Add diced chili peppers after they are fragrant, stir-fry a few times, then add sweet corn kernels and stir-fry. When cooked, add half a teaspoon of salt to taste and serve on a plate.

4. Pour the prepared pine nuts into the plate, mix well, and you are ready to eat

Intimate tips:

1. Chili, Carrots here mainly play a role in color matching, so basically just pick smaller ones.

2. Although this dish does not add any sugar, it is basically sweet because of the sweet corn kernels and pine nuts. But adding half or even 1/3 of the usual amount of salt used for cooking can make the dish taste fresher.

3. The reason why the pine nuts are mixed into the plate last is to better maintain their crispy texture.

17. Short rib cucumber soup

Peel a thick old cucumber and cut it into pieces. Wash the pork ribs, blanch them in boiling water, take them out, Take another soup pot, add short ribs, green onion, ginger and water. When it boils over high heat, add rice wine. Then simmer over low heat until it is 80% crisp. Add cucumber cubes. Switch to medium heat and continue to cook for about 10 minutes. Add salt and MSG. , drinking this soup in summer has a cooling effect.

18. Bitter melon stuffed with meat

Ingredients:

750 grams of fresh bitter melon, 300 grams of skinless pork, 15 grams each of golden hook shrimp and soy sauce, boiled with water 25 grams each of mushrooms and flour, 1 egg, 100 grams of wet starch, 50 grams of garlic cloves, 1 gram each of pepper and MSG, 2 grams each of refined salt and sesame oil, and 1,000 grams of cooked lard.

Production process:

1. Peel the tofu and cut into 6 cm long, 2 cm square strips, maximally 30 strips, and cut the winter bamboo shoots into slices;

>2. Cut the bitter melon into 4 cm sections and remove the flesh, cook in cold water to remove the bitterness and drain the water;

3. Chop the pork, chop the mushrooms and shrimp into a bowl, add eggs, flour, Mix 25 grams of wet starch and refined salt to form a filling, stuff it with cucumber segments, and seal both ends with 50 grams of wet starch;

4. Heat the cooked lard until it is 60% hot, fry the garlic cloves, and take them out. Put it into the pot, fry the bitter melon until it turns light yellow, take it out, put it upright in a bowl, remove the garlic cloves, add soy sauce, put it in a cage and steam it until cooked;

5. Heat 50 grams of cooked lard until it is seven-mature, then steam it Bring the original juice of bitter melon to a boil and add 25 grams of MSG and wet starch to thicken it. Turn the bitter melon into a plate and pour the juice, remove the pepper and drizzle with sesame oil.

19. Saliva Chicken

Ingredients: 1,000 grams of black cockerel, 10 grams of pepper oil, 10 grams of sugar, 10 grams of sesame paste, 30 grams of ginger and garlic juice, 30 grams of sesame oil grams, 10 grams of chopped green onion, 30 grams of cooking wine, 20 grams of cooked white sesame seeds, 50 grams of cooked oil chili peppers, 10 grams of red soy sauce, 25 grams of minced cooked peanuts, 10 grams of vinegar, and 25 grams of MSG.

Production method:

1. Slaughter and wash the live chicken, remove the feet and wing tips, put it into boiling water to remove the blood, then pick it up and rinse it with clean water. Add water to the pot and heat it to 70 degrees Celsius. Add the chicken, add green onion segments, ginger slices, peppercorns, cooking wine, and refined salt. When it is just cooked, take it out of the pot, soak it in cold soup, remove it after it cools, and chop it. Cut into strips and put into concave containers.

2. Combine red soy sauce, ginger garlic juice, sesame paste, cooked oil chili pepper, Sichuan peppercorn oil, sugar, vinegar, MSG, red oil, and sesame oil in a bowl to make a sauce, pour it on the chicken strips, and sprinkle Serve with sesame seeds, ground peanuts and chopped green onion.

Features: The choice of the main ingredients of this dish is very particular. It must be home-raised Tuzi rooster. The emphasis is on seasoning. It is rich in condiments and combines spicy, fragrant, tender and refreshing. It has the reputation of being "famous three thousand miles away from Bashu and the most delicious among the twelve states in the south of the Yangtze River".

20. Steamed Rice Noodles

Ingredients:

500g pork ribs, 150g fried rice noodles, 50g red rice noodles, 10g fermented glutinous rice, 15g watercress grams, 5 grams each of peppercorns, sweet noodle sauce, and refined salt.

Production process:

1. Chop the clean pork ribs into sections, add seasoning, fresh soup and rice noodles and mix well;

2. Peel the red ribs, Cut it into cubes, put it into a small round cage with rice noodles as the bottom, put pork ribs on top, and steam it in a special pot until it is tender