The new genre of Sichuan cuisine contains many new and different Sichuan cuisine improvements. For example, the people are rich in snails, and the people slice chickens. These two flavors of Sichuan cuisine are new Sichuan cuisine developed through a series of innovations on the basis of traditional Sichuan cuisine. Whether it's the shape or the shape. In taste. Use raw materials. These two dishes are very unique. Let's introduce the recipes of these two new Sichuan dishes to the audience. Ingredients: 250g snails (each snail weighs about 30g), vegetable core 100g, and one noodle each. Seasoning: 25g green and red pepper, ginger, garlic and onion 10g, 8g salt, 5g monosodium glutamate and sugar, 3g pepper, 5g wet starch, 50g red oil salad oil and homemade brine 1500g. Output: 1. Add 6 grams of salt to clean water (water is better than snails) and let it stand 1 day. Take it out and soak it in boiling water for 5 minutes. Pick out the snail meat, remove the intestines and sand (keep 6 shells). Ginger and onion are minced; Garlic slices; Cut the green pepper and red pepper into sections. 2. Boil the snail meat in boiling water for 3 minutes, soak it for 1 hour after leaving the fire, and take it out; Stew the cabbage core in boiling water for 1 min and take it out; Boil the noodles in boiling water for 3 minutes, take them out and take a bath. 3. Set the core, put the noodles in the center of the dish, and put the snail shell on the edge of the dish. 4. Put salad oil in the wok. When it is 60% hot, add Jiang Mo, chopped green onion and garlic and stir fry. Stir-fry the snail meat and green pepper for 2 minutes. Add 2 grams of red oil, salt, monosodium glutamate, pepper and sugar to taste, thicken the wok with wet starch and put it on the noodles. Features: unique shape, delicious snail flavor. Remarks: homemade brine:? Raw materials: 5 kg of fresh soup, 75 g of soy sauce, 200 g of crystal sugar, 500 g of cooking wine, 50 g of soy sauce 150, 50 g of onion, ginger and salt, 0/00 g of dried pepper 100, and 50 g of spices (star anise 100, pepper, cinnamon and fennel). ? Production: 1, rock sugar mashed into small pieces, put in a pot and boil over low heat. Add100g of clean water and simmer on low fire until the sugar juice bubbles into a sugar color; Ginger pat; Onion knot; 2. Put the fresh soup into the pot, add sugar, soy sauce, soy sauce, salt, cooking wine, ginger, onion, dried pepper and spices, simmer for 4 hours and filter.

Ingredients: 1 rooster, 200g fresh bamboo shoots. Seasoning: Chengdu Peng Ying brand pepper, fresh pepper100g, salt 3g, light soy sauce 5g, light soy sauce 5g, white sugar 8g, red oil 50g, chicken soup 20g, ginger slices, onion slices, sesame oil10g, garlic 20g, shredded onion 20g, white sesame 20g, coriander leaves and shredded red pepper 20g. Output: 1. Boil water in a pot, add pepper, fresh pepper, ginger, onion and cock, and cook for 6 minutes on low heat (remove the floating foam when cooking). Leave the fire, soak the chicks 15 minutes and take them out. 2. Blanch fresh bamboo shoots with a thickness of 0.3 cm in boiling water for 30 seconds, take them out and shower, soak them in boiled chicken soup for 30 minutes, drain them and put them at the bottom of the plate. 3. Take out the chicken, cut the meat into strips with a thickness of 0.3cm, a width of1.5cm and a length of 5cm, and put them on the bamboo shoots. 4, salt, soy sauce, soy sauce, sugar, red oil, sesame oil, garlic, chicken soup to adjust the taste, pour the chicken slices, sprinkle with shredded onion, white sesame seeds, coriander leaves, and shredded red pepper for decoration. Features: Chicken tender bamboo shoots are crisp, fresh and delicious. Remarks: 1, chicks should choose domestic chickens with gross weight of1000g. 2. Preparation of red oil: 10 kg of dried chili and 5 kg of dried chili in small red robe are chopped, put into 25 kg of rapeseed oil with 30% heat, simmer for 30 minutes, cool and filter after leaving the fire.