Sichuan hot pot is famous for its spicy and delicious flavor. It comes from the people and sublimates into temples. Whether vendors, servants, senior officials, scholars, businessmen, farmers, gentlemen and blond women, their consumer groups cover a wide range, and the per capita consumption times are beyond his reach. As a kind of food, hot pot has become a representative food in Sichuan and Chongqing.

Ingredients: 3 tbsps of Sichuan bean paste, butter 1 00g, salad oil100g, dried pepper100g, 50g of pepper, 3 tbsps of sugar, rock sugar15g, ginger1slice and 6 cloves of garlic. 3 pieces of star anise, Kaempferia Kaempferia 1 piece, cinnamon 1 piece, 3 pieces of fragrant leaves, 3 pieces of clove, 2 teaspoons of monosodium glutamate 1 teaspoon of salt, 0//2 teaspoons of white pepper/kloc-0, and 2 tablespoons of light soy sauce.

Exercise:

1. Pour salad oil into the pot, heat it, then pour in dried Chili and Zanthoxylum bungeanum, stir-fry until fragrant, and take it out for later use. Pour the sugar into the oil pan and stir-fry over low heat, then add the onion, ginger and minced garlic.

2. Stir-fry the onion and garlic until the color is slightly yellow, add all seasonings and stir-fry, then pour in Sichuan bean paste and stir-fry. At this time, pour in white wine, soy sauce and butter.

3. Finally, pour the whole pot of stone sparerib soup, add rock sugar, and then pour the previously fried pepper and pepper back into the pot to become the bottom material of the hot pot.

Boiled fish with Chinese sauerkraut and Chili

Ingredients: grass carp 1000g, sauerkraut 200g, pickled pepper 20g, dried red pepper 10g, pepper 10g, ginger, garlic cloves 3, sweet potato starch 1 tablespoon, egg white 1 teaspoon, salt/.

Exercise:

1, prepare materials.

2. Slice the fish.

3. Wash and drain the fish fillets, add egg white, cooking wine and starch, and marinate by hand 10 minute.

4. Cut sauerkraut and pickled peppers for later use.

5. Stir-fry ginger slices, garlic slices and pickled peppers in the oil pan, and then stir-fry with sauerkraut.

6. Add fish head and steak and fry until it changes color.

7. Pour clear soup or water to boil with high fire, then add salt, sugar, chicken essence and pepper to taste, and then turn to low heat for 10 minute to cook the delicious taste of the fish.

8. When the soup turns white, take the sauerkraut, fish head and fish steak out of the bowl.

9. Cook the marinated fish fillets in sour soup with chopsticks.

10. After changing color, pour the fish fillets and soup into the bowl.

1 1. Wash the pan and put 2 tablespoons of oil. When it is 70% hot, add pepper and dried red pepper. Stir-fry and pour in fish soup.

12, and finally sprinkle with chopped green onion.

Chili oil fillets

Boiled fish, also known as river-boiled fish and boiled fish fillets, is an important dish, which was first popular in Cui Yun Township, Yubei District, Chongqing. The main raw materials are fresh live fish and peppers.

Composition: 1. Scaled grass carp with fin tail, 2.5 kg-3.5 kg (chubby fish can also be used for people who like to eat fish heads); 2. One catty of soybean sprouts (copied with boiling water until it is eight ripe for use); 3. a small bag of mustard tuber 4. Peel two garlic and cut off the roots for later use (pat twice with a knife); 5. A peeled piece of ginger (about 50 mm square); 6. Zanthoxylum bungeanum and dried peppers. 7. A bowl of salad oil; . Teach you how to cook boiled fish. How to cook boiled fish is delicious. Let's begin:

1. Chop the fish head and divide it into two halves;

2. Put the fish flat, and separate two large pieces of fish from the fish steak with a sharp knife;

3. Continue to slice the two big fish into appropriate fillets;

4. Divide the fish chops into three or four sections and put them together with the fish heads for later use;

5. Put an egg white (just egg white), a little salt, dry starch and cooking wine in the fish fillet and mix well (preferably by hand);

Production method:

1. Pour a small bowl of salad oil, all pepper and pepper into the pot, and fry it slowly over low heat;

2. After the pepper changes color, use a shovel to dig out half of the oil and pepper for later use;

3. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells;

4. Stir fry twice, pour in about a small bowl of cooking wine, half a spoonful of salt, and add three or four bowls of boiling water;

5. When the fish head soup is cooked to taste, put the fish fillets flat in the boiled soup;

6. Fish fillets will be cooked quickly. Add proper amount of chicken essence, white pepper and salt and pepper powder before cooking.

Precautions:

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. The taste of fish is pickled from the front, so you can't consider seasoning at the back as usual, and you should pickle it thoroughly. You can put a little chicken essence.

4, don't fry peppers or something, because it is fried in oil, so don't use fire, otherwise it will affect your appetite and be unhealthy.

5. The specific dosage of fried pepper and pepper depends on the size of the prepared container, and the fish and bean sprouts are all submerged in a large basin, which can be visually observed.

6. After the fish is done, you can pour the soup back into the pot and put 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.

Fried shredded pork with sweet and sour sauce

Ingredients: 400g pork tenderloin, 50g pepper, 80g winter bamboo shoots, 80g carrots, 2 tablespoons fungus, and red pickled peppers.

Ingredients: 1 tablespoon vinegar 1 tablespoon soy sauce 2 tablespoons cooking wine 2 tablespoons sugar salt pepper egg white starch onion minced garlic ginger.

Exercise:

1. Shred the soaked auricularia auricula, pepper, carrot and winter bamboo shoots; Chopped onion, ginger and garlic

2. Shred tenderloin, marinate with cooking wine, pepper, a little salt, water starch and egg white in advance, add a spoonful of oil and remove, and the size is even.

3. vinegar 1 tbsp, soy sauce 1 tbsp, 2 tbsps of sugar, add starch, salt, chicken essence, a little water, Jiang Mo and minced garlic to make a bowl of juice, and set aside.

4, the pot is hot, after putting a small amount of oil, the shredded pork will slide open and the color will change;

5. Stir-fry the side dishes and put them aside.

6. Leave a little base oil in the pot, saute shallots, ginger and garlic, add 2 spoonfuls of red pickled peppers and stir-fry to get the fragrance and red oil.

7. Add shredded pork and stir fry quickly.

8, immediately add the rest of the side dishes, stir fry a few times and cook into a prepared bowl of juice, stir fry quickly and evenly, and then start the pot.

Scrambled eggs with pork

Ingredients: two eggplant, minced meat, one chive, Jiang Mo, minced garlic, Pixian red bean paste 1 tablespoon.

The formula of fish-flavored sauce: 1 tsp soy sauce, 1/2 tsp soy sauce, 1/2 tsp balsamic vinegar, 1 tsp sugar, chopped leek.

The ratio of water to starch: 3 teaspoons of starch +3 tablespoons of water.

Exercise:

1. Material preparation: eggplant is cut into long strips, green pepper is sliced, ginger and garlic are ground into powder, and chives are cut into small pieces.

2. Pork minced meat can be marinated in a small amount of cooking wine for a while (without seasoning, otherwise it will be salty), and all the ingredients of fish sauce are stirred in a bowl to dissolve the sugar.

3. Heat the oil of two rice bowls in the pot and fry the tomato strips.

4. Fry until the tomato strips are soft.

5. Take out the eggplant and drain the oil.

6. Dump the remaining oil, leaving only a little base oil. Cold oil will make Jiang Mo and minced garlic fragrant.

7. Add a tablespoon of red bean paste and stir-fry until the color is red and bright. The bean paste is very salty, so be sure to control the amount.

8. Add minced pork and stir-fry until cooked.

9. Pour in shallots, fish sauce, a glass of water or stock and cook until the water boils.

10. Add the fried tomato strips and cook until the water is almost dry.

1 1. Pour in starch. Don't collect the water too dry, because it will be cooked in the casserole later. Too dry will paste the bottom.

12. Put the cooked eggplant into a casserole, cook until the water boils (that is, heat the casserole), and finally sprinkle with shallots to serve.

Dry roasted bass with hot and sour minced meat

Ingredients: perch 1 500g, minced pork 60g, black fungus 6, pickled cowpea1granule, onion 30g, garlic 5 petals, shallots 3, ginger 3g, green garlic 2, red pepper 2, and dried pepper optional.

condiment

Material A: 2 tablespoons cooking wine with a little salt.

Material b: 3 tablespoons vegetable oil, 2 tablespoons soy sauce, light soy sauce 1 tsp, 2 tsps Lee Kum Kee Chili sauce, cooking wine 1 tsp, vinegar 1 tsp, 80ML stock, sugar 1 tsp, a little salt, appropriate amount of white pepper and appropriate amount of chicken essence. Material C: 1 tbsp vegetable oil.

Exercise:

1: Coat the perch with material A and marinate for about 10 minutes.

2. Cut all kinds of raw materials into small pieces or dices, diced onion, ginger, garlic and onion, and diced red pepper.

3: Black fungus and soaked cowpea are cut into pieces, and dried peppers are cut into small pieces.

4. Absorb the water on the surface of perch with kitchen paper.

5: Heat the oil of material B in the pot, add the perch and fry it on low fire, then turn it over while frying, and shovel it out after frying on both sides.

6: Leave the bottom oil in the pot and saute the dried red pepper.

7: Add minced meat and stir-fry until raw, then add diced cowpea and stir-fry until fragrant.

8: Add onion, ginger, minced garlic and shredded fungus and stir fry.

9: Add material B except chicken essence in turn and fry for 1-2 minutes.

10: Add the perch and cook for a few minutes, then turn it over and cook for a few minutes to taste.

1 1: Add chicken essence, minced garlic and red pepper rings and stir fry quickly.

12: Finally, put the fish in a dish, sprinkle minced meat around the fish and chopped green onion, and finally heat the oil of material C and pour it on the chopped green onion.

Braised pork slices in brown sauce

Sichuan style pork is a traditional Sichuan cuisine for cooking pork, which belongs to Sichuan cuisine. The so-called returning to the pot means re-cooking. Sichuan cuisine plays an important role. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of Sichuan cuisine. Full of color, smell and attention, it is the first choice for the next meal. The ingredients are different. In addition to garlic seedlings (green garlic), you can also use colored peppers, onions, leeks, pot helmets and so on. Make Sichuan style pork. Every family has its own secret recipe.

Sichuanese love to eat Sichuan pork, which makes the fleshy pork belly burn fat at high temperature, leaving only a spicy aftertaste between the lips and teeth, commonly known as the rice killer, salty, spicy and delicious, and the taste is tender, smooth and refreshing.

Ingredients: 300g pork belly (cooked, dried and sliced), 4-5 green garlic.

Exercise:

1, pork belly is boiled in boiling water for about 15 minutes (a little yellow wine, ginger slices, scallion and pepper can be put in the water), then it is taken out and drained, and then it is cooled and sliced for use.

2. Pixian watercress is chopped, and green garlic is cut into oblique sections for use.

3. put a little base oil in the pot and add the meat slices. Stir-fry slowly.

4. Stir-fry until the edge of the sliced meat is golden and slightly wavy, then stir-fry the meat to the side of the pot, add Pixian watercress where there is oil in the pot, stir-fry red oil, and add sweet noodle sauce and sliced meat. 5. Cook rice wine along the pot and add a little broth or water, soy sauce and salt and sugar to taste.

6. Add the green garlic, stir fry evenly, and pour a little sesame oil before cooking.

Chongqing Hot and sour powder

Ingredients: Pea tip, sweet potato powder, soy sauce, vinegar, garlic water, Jiang Shui, oil pepper, sesame oil, pepper noodles, coriander, chopped green onion, fried soybeans, chopped flowers, mustard tuber powder and broth;

Exercise:

1. Soak sweet potato powder in warm water of 60-70 degrees for 10 minute until soft.

2. Boil the water, add the sweet potato powder, and cook the sweet potato powder until soft. It must be soft to taste.

3. Pick the cooked vermicelli into the bowl.

4. Blanch the pea tip in hot water and put it in a bowl.

5. Then add stock and seasonings (soy sauce, vinegar, garlic water, Jiang Shui, oil pepper, sesame oil and pepper noodles as seasonings).

6. Sprinkle with chopped flowers, fried soybeans, chopped green onion, coriander and cooking powder.

Spicy hot bean curd

Mapo tofu, one of the traditional famous dishes in Sichuan, belongs to Sichuan cuisine. The main raw materials are food and tofu, and the main materials are tofu, minced beef (pork is also acceptable), pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine. Its taste is unique and smooth. Nowadays, Mapo tofu has crossed the ocean and settled in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries, and has jumped from a simple dish to an elegant one, becoming an international famous dish.

1. Main materials; 400 grams of tofu and 50 grams of minced beef; Seasoning: 30g bean paste, 20g lobster sauce, 2g salt, 2g chicken powder, soy sauce 15g, yellow wine 10g, 20g minced garlic, 300ml stock, appropriate amount of water starch and 30g peanut oil; Ingredients: 30g of minced garlic, 5g of pepper noodles 1 g, 5g of minced coriander.

2. First, cut the tofu into 2 cm square cubes.

3. Put a little salt in clear water.

4. Put the cut tofu into the water.

5. Soak 15 minutes.

6. Then take it out for later use.

7. Heat the frying spoon on the fire, inject proper amount of peanut oil and stir-fry the minced meat.

8. After the minced meat changes color, stir fry in the bean paste.

9. Stir-fry until fragrant, and then stir-fry with lobster sauce.

10. Stir-fry lobster sauce, and then stir-fry minced garlic.

1 1. Then cook rice wine and stir well.

12. Stir-fry the above materials, then pour them into the stock and boil.

13. Then add a proper amount of soy sauce.

14. Season with salt.

15. Then add tofu and boil.

16. Boil the tofu for about 3-5 minutes.

17. Then add a little chicken powder to make it fresh.

18. thicken with water starch.

19. At this time, push the bottom of the pot with a spoon while shaking the pot, so that the tofu will not be burnt. When the starch is completely gelatinized, it can be cooked.

20. Sprinkle a layer of pepper noodles evenly on the plate after it is hot. Sprinkle with minced garlic and a little chopped coriander.

Braised pork with pickled mustard tuber

Ingredients: pork belly, about 62 Liang per catty, dried vegetables 1 bag.

Other ingredients: onion, ginger, star anise, salt, rock sugar, cooking wine, soy sauce and water starch.

Exercise:

1 Wash and soak dried vegetables for 2-3 hours;

Wash pork belly, then put it in cold water with onion, ginger and cooking wine. After the water is boiled, remove the floating foam and cook for another 30-40 minutes.

3 Pick up the cooked meat, wipe dry the water while it is hot, and then apply soy sauce and fully wipe it evenly;

4 frying meat covered with soy sauce in oil pan, please pay attention, be sure to add the lid ~ "beep" is very drinkable! ! ! If you are timid, please think twice before you decide whether to cook this dish.

5 directly cool the fried meat ~ I put it in the freezer;

6 cut the dried vegetables into pieces and squeeze out the water;

7 Pour out all the oil in the oil pan, directly put the dried vegetables in and stir fry, and take them out.

8 Put oil in the pan, add onion, ginger and star anise, stir-fry until fragrant, then add fried dried vegetables, add a little wine, two spoonfuls of soy sauce, add a little salt, add half a bowl of water, and cook until the juice gradually dries. Turn off the heat.

9. Cut the cooled meat into pieces with a thickness of about 5 mm, put it face down in a big bowl, then pour the dried vegetables into the big bowl together with the juice, bury 7-8 crystal sugar for compaction, and then steam it in a cage for 2 hours.

10 After steaming, pour the soup into the pot, invert the bowl into the plate, boil the juice in the pot, add a little water starch, and pour it on the braised pork after boiling again.

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