Sichuan Mapo Tofu

Ingredients:

One box of silk tofu, two spoons of organic bean paste, one spoon of wheat starch, 60 grams of beef, 10 grams of Sichuan peppercorns , two green onions, 6 pieces of garlic, two slices of ginger, two spoons of soy sauce, appropriate amount of tempeh, and two spoons of oily chili.

Method:

1. First cut the tofu into small cubes, soak in light salt water, and mince the meat. Chop onion, ginger, garlic and tempeh separately;

2. Pour oil into the pot, add peppercorns, white scallions, minced ginger and minced garlic and sauté until fragrant, then add minced meat and stir-fry until cooked;

3. Add two spoons of bean paste and continue to stir-fry evenly;

4. Pour in 100 ml of cold water, add soy sauce and bring to a boil;

5 , carefully pour in the tofu, add two spoons of chili oil, mix well, cover the pot and simmer for 5 minutes;

6. Finally, add an appropriate amount of water to make the starch into water starch, and pour it into the pot to thicken it. After boiling again, add sesame oil, sprinkle with chopped green onion and serve.

Boiled fish

Ingredients:

A black fish weighing about 2 pounds, a few wide vermicelli noodles, a few bean sprouts, onions, ginger, garlic, dried chilies, Sichuan peppercorns, grass Half a fruit, cinnamon, 2 star anise, bay leaves (cloves and kaempferol can also be added).

Seasoning: salt, chicken essence, pepper, cooking wine, cornstarch, 1 egg white, a little Pixian bean paste.

Method:

1. Soak the black vermicelli in hot water until soft; remove the roots of the bean sprouts, wash the black fish bought from the market, chop off the fish head, and cut the fish body Slice the fish fillets into butterfly shapes (you can also buy ready-made fish fillets from the market, which is easier and more convenient), add salt, chicken essence, pepper, cooking wine, egg white and cornstarch, mix well and marinate in the refrigerator; first, marinate the fish Cut off the head; place a clean rag on the cutting board to prevent the fish body from slipping. Place the fish on the rag and use a sharp knife to slice the fish along the tail. Carefully separate the bones and flesh, then slice off the spines on the fish belly. Finally, use a diagonal knife to thin the fish fillets, and cut off 2 pieces in groups.

2. Cut the dried chilies into sections, put more oil in the pot and heat it, then turn down the heat and put all the spices into the pot and simmer until the fragrance comes out and the color becomes darker. Pour the oil and spices into the pot. Set aside in a bowl;

3. Boil the bean sprouts in a pot of boiling water until half-cooked, take out and set aside; chop 3 cloves of garlic, equal amounts of ginger and green onions; put the spice oil that you just sauteed in the pot. Heat up, add onion, ginger and garlic and stir-fry for a while, add an appropriate amount of bean paste and stir-fry until red oil comes out, add an appropriate amount of fish bones and fish pieces and stir-fry until slightly cooked;

4. Pour in Pour a large plate of water into the pot, add wide vermicelli and bring to a boil. Add an appropriate amount of salt and chicken essence. Keep the fire boiling. Put the marinated fish fillets into the pot and quickly spread them with chopsticks. Once they turn white and cooked, Turn off the heat to keep it tender.

5. Spread the half-cooked bean sprouts at the bottom of a large bowl. Remove the fish bones and vermicelli and put them on a plate. Then add the fish fillets and soup. Spread 2 cloves of minced garlic and green onions. On the top, add a little stir-fried spices, heat up another pot of oil and pour it in to bring out the aroma.

Spicy Chicken

Ingredients:

One whole chicken (1kg), dried red pepper, Sichuan peppercorns, garlic, ginger slices, chives, oil, salt , cooking wine.

Method:

1. Wash the chicken and cut into small pieces. Add salt and cooking wine and marinate for 30 minutes to add flavor to the chicken pieces. Cut pepper into sections. Cut garlic into cubes and slice ginger. (You can marinate while filtering out excess water to facilitate frying. You can add more salt to make it less flavorful after frying)

2. Heat oil in a pot and add chicken. Fry until the skin becomes dry and yellow, remove and drain the oil and set aside.

3. Leave an appropriate amount of oil in the pot, add ginger and garlic and stir-fry until fragrant. Add chili and Sichuan peppercorns and stir-fry until the smell starts to be slightly pungent. Add the fried chicken pieces and stir-fry in the chili. Yes, finally add an appropriate amount of salt and chives, stir well and then take it out of the pan.

Fish-flavored shredded pork

Ingredients: 300 grams of lean pork, half a bamboo shoot, a few fungus, half a green onion, 3 cloves of garlic, a small piece of ginger, and soaked red pepper The right amount, the right amount of oil, the right amount of salt, the right amount of sugar, the right amount of vinegar, the right amount of soy sauce, the right amount of water, and the right amount of wet starch.

Method:

1. Prepare the required materials;

2. Marinate the shredded pork with a small amount of salt and a small amount of wet starch for a short time ;

3. Mix wet starch, salt, sugar, vinegar, soy sauce, and water into a sauce and set aside. The taste is according to personal preference;

4. Soak the fungus and cut into shreds. Shred the bamboo shoots, shred the lean pork, chop the soaked red pepper, chop the green onion, mince the garlic, mince the ginger;

5. After the pot is hot, add oil to heat and stir-fry the meat. shredded meat;

6. Stir-fry the shredded pork until it changes color and set aside for later use;

7. In another pot, sauté onions, ginger and garlic;

8. Add minced red pepper and stir-fry until fragrant;

9. Add shredded fungus and bamboo shoots and stir-fry for a few times;

10. Add shredded pork that has been fried in advance;

11. Pour in the sauce;

12. Finally add a small amount of chopped green onion and stir-fry evenly before serving.

Kung Pao Chicken

Ingredients:

250 ??grams of chicken breast, 50 grams of peanuts, 2 cloves of garlic, 3 slices of ginger, 1 section of green onion, dried 3 red peppers, 10 Sichuan peppercorns, oil

Seasoning:

1 tablespoon vinegar, 1 tablespoon sugar, 1 tablespoon soy sauce, 1 tablespoon cooking wine, 2 tablespoons broth spoon, 1 spoon of starch, a small amount of salt

Method:

1. Fry the peanuts first. Pour an appropriate amount of oil into the pot (enough to cover the peanuts). When the oil is cold, pour the peanuts into the oil, heat over medium heat, and use a slotted spoon to constantly turn the peanuts to heat evenly.

2. When the oil is hot and the peanuts change color, remove them, drain the oil, sprinkle with a small amount of salt and sugar, and let cool. The color of fried peanuts will become darker after cooling, so be careful not to over-fry the peanuts when frying

3. Spread the chicken flat on the chopping board, pat it loose with the back of a knife, and then use a knife to fry the peanuts. Lightly cut the chicken with a cross-cut knife

4. Cut the chicken into dices of about 2 cm, put it in a bowl, add 1 tablespoon of soy sauce, 1 tablespoon of starch, and 1 tablespoon of oil and mix well

5. Cut the dry red pepper into 2 cm sections and remove the seeds. Mix all seasonings into sauce and set aside. Cut the green onion into 1 cm long segments, peel the garlic, wash and slice into slices.

6. Heat the wok over high heat, pour in an appropriate amount of oil, add dried chili segments and Sichuan peppercorns and fry until brown.

7. Add diced chicken and stir-fry.

8. Add garlic slices, ginger slices and scallions, stir-fry until fragrant

9. Add gravy and stir-fry evenly

10. Add fried peanuts Stir the rice well

Maoxuewang

Ingredients:

100 grams of hot pot seasoning (Chongqing hot pot seasoning is available in supermarkets, I chose " Baijia", spicy), about 350 grams of duck blood, 300 grams of soybean sprouts (I didn't buy soybean sprouts, but mung bean sprouts), 10 grams of dried chili pepper (cut into 1 cm long sections with scissors, remove the seeds ), 1 spoonful of Sichuan peppercorns, appropriate amount of salt, 2 spoons of cooking wine, scallions, 3 cups of chicken broth (or bone broth) (usually eel, luncheon meat, yellow throat, etc. are also added. If these are added, the hot pot seasoning and other ingredients will be increased appropriately)

Method:

1. Cut the duck blood into 1 cm thick slices

2. Put an appropriate amount of water in the pot, boil and cut the duck blood slices Put in and cook for 2 minutes, remove and drain the water

3. Wash and drain the bean sprouts

4. Heat the oil in the wok until it is 50% hot, add the shredded green onion and saute until fragrant , then add bean sprouts and fry until cooked, add appropriate amount of salt to taste, put it into a large bowl and set aside

5. Put the hot pot seasoning into the pot and stir-fry, add cooking wine and chicken broth (or bone broth), and bring to a boil Then add the duck blood slices and cook (float, about 5 minutes)

6. Pour the duck blood slices and hot pot ingredients into a large bowl containing bean sprouts

7 , clean the pot, pour 2 tablespoons of oil (6 tablespoons) and heat until 40% hot, add the dried chili segments and Sichuan peppercorns, turn to low heat and fry until fragrant, then pour into a large bowl (you can also put some lunch meat , fungus, beef, enoki mushrooms and other ingredients)

Twice-cooked pork

Ingredients:

300 grams of pork leg with skin (I used pork belly), green garlic (called garlic sprouts in Chengdu) 50 grams, 25 grams of oil, 10 grams of sweet noodle sauce, 10 grams of soy sauce (red soy sauce is best), 10 grams of cooking wine, 5 grams of white sugar, 15 grams of Pixian watercress, 2.5 grams of tempeh, sliced ??ginger, and scallions< /p>

Method:

1. Wash the pork leg, add appropriate amount of water, ginger slices and green onion segments into the pot. After the water boils, add the meat and cook until just cooked (about 10 minutes, the meat can be pierced with chopsticks), pick it up, soak it in cold water, and drain

2. Cut the meat into large slices about 4 cm wide

3. Douban and tempeh Chop into pieces

4. Crush the green garlic and cut into sections

5. Heat the wok, add oil, add the meat slices and stir-fry until the meat slices are slightly rolled

6. Add the bean paste

7. Add the black bean paste, sweet noodle sauce, soy sauce, and sugar

8. Add the green garlic segments and stir-fry until cooked

Dry and bake Hu'eryu

Main and auxiliary ingredients: 600g of Hueryu, 50g of celery cubes, 50g of meat cubes, and 50g of green and red peppercorns.

Method:

Cut the marinated fish with a knife, add flour and deep-fry the skin in an oil pan; stir-fry the meat cubes in a separate pot, add homemade sauce, and the fish. Eat it raw, add celery cubes, green and red pepper cubes, thicken the sauce with bright oil and serve on a plate.

Taste type: homely taste.

Features: salty, slightly spicy, tender meat.

Fish-flavored shredded pork

Ingredients:

200 grams of lean pork, 50 grams of dried magnolia slices, 25 grams of dried fungus (shredded lettuce is commonly used in Sichuan ), 25 grams of green onion, 15 grams of garlic (about 3 cloves), 10 grams of ginger, 25 grams of soaked red pepper, 1 gram of salt, 15 grams of sugar, 5 grams of vinegar, 1 gram of soy sauce, 50 grams of broth (or water), 25 grams of wet starch, 100 grams of cooking oil

Method:

1. Soak the fungus in warm water, shred it, shred the magnolia slices, shred the lean pork, and chop the green onion. , mince the garlic, mince the ginger

2. Marinate the shredded pork with a little salt and 10 grams of wet starch

3. Stamp the soaked red pepper into mince< /p>

4. Mix 15 grams of wet starch, salt, sugar, vinegar, soy sauce and broth into juice

5. Heat the pot, add oil, pour in the shredded pork and stir-fry < /p>

6. Add minced red pepper, minced garlic, and minced ginger and stir-fry until fragrant

7. Add shredded fungus and magnolia shreds and stir-fry for a few times

8. Pour in Stir-fry the gravy and chopped green onion

Saliva Chicken

Ingredients:

Three-yellow chicken, cooking wine, chili powder, onion, garlic, ginger, soy sauce, salt, Sugar, vinegar

Method:

1 Wash the chicken and chop into pieces. Just before the water is about to boil, add the onion, ginger and cooking wine to the pot. After the water boils, add the chicken and cook for 10 minutes. Don't cook it too long so the chicken will be more tender.

2 The cooked chicken should be immediately put into cold water, preferably ice water. This way the skin is fine, tight and smooth, yet crispy and not easy to fall apart.

3 Wash the onion, ginger and garlic and chop into small pieces. Lift the pot, pour in the oil, and when it is 60% hot, add the chopped onion, ginger, and garlic, stir-fry until fragrant, turn off the heat, and add the chili powder. The oil that drains out after settling is red oil. (Note: If there is no filter, remove the onion, ginger, and garlic, and then pour the oil into the chili powder.)

4 Take the chicken out of the ice water, drain, cut into small pieces, and add On the plate.

5 Mix soy sauce, salt, sugar and vinegar with two tablespoons of red oil, stir evenly and pour it on top of the chicken. According to your own taste, you can add some coriander, chives, and sesame seeds. If not, just don’t add it!

Hot and sour cucumber

1. Wash the cucumber first.

2 Cut into 8 cm segments

3 Cut the cucumber horizontally first, turn it over and then cut the coir raincoat cucumber into segments diagonally.

4 Add salt and marinate for 30 minutes.

5 Cut the pepper and ginger into thin strips.

6 Put oil in the pot and heat until it is smoking and 80% hot, then turn off the heat.

7 Put the chili shreds and ginger shreds into a bowl, pour hot oil on the chili shreds and ginger shreds and let cool.

8 Pour the pickled cucumbers into water and squeeze out the water.

9 Add white vinegar and sugar.

10Pour in the prepared juice, shredded chili pepper and ginger.

11 Mix well and marinate for 20 minutes.

12 Arrange the pickled cucumbers on a plate, place the shredded peppers and ginger on the cucumbers, and pour in the sweet and sour sauce.

Salt-fried pork

Ingredients:

Pork belly, red pepper, green garlic.

Seasoning:

Tempeh, bean paste, sugar, Shaoxing wine, minced ginger, chopped green onion.

Method:

1. Cut the meat into thin slices (the meat will be easier to cut if it is frozen for a while);

2. Cut the green garlic into sections , cut the red bell pepper into sections;

3. Put oil in the wok, stir-fry the meat slices when it is 70% hot;

4. Stir-fry until the meat slices spit out oil and are slightly browned on all sides;< /p>

5. Make oil in a pot, stir-fry minced ginger and green onion until fragrant, add bean paste and black bean paste, stir-fry until fragrant and colored, then add soy sauce and sugar and stir-fry evenly;

6. Add in Stir-fry the meat slices just now;

7. Add the green garlic and stir-fry the red bell pepper until it is raw;

8. Stir-fry evenly and serve.

I hope you will be satisfied````