Ingredients: tenderloin 350g, Chinese cabbage 100g, lettuce stem 150g, parsley 80g, leek 20g, garlic 1 teaspoon, ginger 1 teaspoon, bean paste 2 tablespoons, sugar 1 teaspoon, dried red pepper.

Exercise 1. Slice the tenderloin first

2. break the tissue with a meat hammer to make the meat thinner and bigger.

3. Cut into small pieces.

4. Marinate the meat slices with marinade for about 20 minutes.

5. Wash and cut Chinese cabbage, celery and leek, and grind garlic and ginger into paste.

6. Dry pot, put the dried red pepper and pepper into the pot and fry until fragrant. After cooling, the red pepper is cut into small pieces.

7. Cold oil in the pot, first add dried red pepper and pepper to stir fry, then add garlic and ginger to stir fry.

8. Add 2 tablespoons of bean paste and stir-fry until the red oil is out of the pan.

9. Add broth or water, 1 teaspoon sugar and chives.

10. Add the marinated meat slices after boiling, and don't turn them over when cooking until the soup boils again. The meat was cut thin and cooked quickly.

1 1. Put the cabbage stalks in the remaining soup pot and cook them slightly.

12. Add Chinese cabbage leaves and celery and cook until it is broken.

13. Prepare a large bowl with cooked vegetables at the bottom.

14. Spread the cooked meat slices again.

15. Heat 2 tablespoons of oil and 2 tablespoons of red pepper oil in the pot.

16. Just pour hot water on the sliced meat.

Sichuan huiguorou

Ingredients: 400g pork belly, 2 green garlic, green pepper 1, red pepper 1, 5 slices of ginger. Seasoning: Pixian red oil bean paste, 1 and 1/2 tbsp cooking wine, 1 tbsp light soy sauce.

Exercise 1. Pork with skin, hair removed, washed and cooked in a cold water pot until cooked and hard.

2. Wash and cool the cooked pork, and cut it into thin slices and chunks.

3. Put only one teaspoon of oil in the pot, add the sliced meat and ginger, and fry slowly on low heat until the oil comes out and the surface color turns golden yellow.

4. Add 1 and 1/2 tablespoons of red bean paste.

5. Stir fry until the red oil is out of the pot, then add a spoonful of soy sauce and cooking wine and stir fry for a while.

If you put too much bean paste, you can avoid putting it out, otherwise it will be too salty. )

6. Add green garlic, white red and green pepper.

7. Stir fry until the green garlic is white and red, and cut off the green pepper.

8. Finally, add the green garlic leaves and stir fry for a while.

Sichuan bangbangji

Ingredients: two chicken legs, two shallots, four slices of ginger, pepper 1/2 tablespoons, salt 1 teaspoon, cooking wine 1 teaspoon (the material put into the cooking pot), seasoning A: pepper powder 1/2 teaspoons, light soy sauce 2 tablespoons, sugar/.

Exercise 1. Pour water into the pot, add ginger slices, shallots, pepper and salt, and bring to a boil.

2. Add the drumsticks and simmer for 20 minutes until cooked.

3. Wash the cooked chicken legs and soak them in cold water or ice water for ten minutes.

4. Hammer the chicken tissue with a wooden hammer or a meat hammer.

5. Separate the bone from the meat by hand and tear the chicken into strips.

6. Put seasoning A into a bowl and mix it evenly with chopsticks for later use.

7. Put the peanuts in the microwave oven and bite 1 min. Let them cool and peel.

8. Pack it in plastic bags and break it with a rolling pin.

9. Finally, pour the seasoning on the shredded chicken and sprinkle with fried white sesame seeds, chopped flowers and chopped parsley.

Sichuan poached beef

Main ingredient: beef 500g, auxiliary materials: rape 100g, green garlic 50g, seasoning: vegetable oil 30g, cooking wine 15g, soy sauce 5g, corn starch 5g, bean paste 10g and pepper 10g.

Exercise 1. Wash and slice beef, add starch, refined salt, cooking wine and soy sauce and mix well;

2. Wash rape and green garlic and cut into sections;

3. Heat the pot, add dried peppers and prickly ash, stir-fry until crisp, take it out and let it cool;

4. Crushing Zanthoxylum bungeanum and cutting pepper into sections;

5. Slice onion, ginger and garlic;

6. Heat the oil in a wok, add onion, ginger and garlic slices and bean paste, stir-fry, add appropriate amount of water, add refined salt and monosodium glutamate, and boil the green garlic and rapeseed segments;

7. Take out the green garlic and rape and put them into the soup bowl;

8. Put the beef slices into the cooked soup, cook them over high fire until the beef is cooked, pour them into the soup bowl, and sprinkle with pepper segments and pepper powder;

9. Heat the oil in the wok, add dried peppers and pepper granules and stir-fry until fragrant, and pour them into the soup bowl.

Sichuan flavor potato roasted sparerib

Ingredients: ribs, potatoes, carrots, Pixian bean paste, dried peppers, prickly ash, aniseed, salt, rock sugar, soy sauce and vinegar.

Exercise 1. Boil the ribs and take out the filtered water.

2. put oil in the wok, not too little, it doesn't matter if it is more. After heating, add Pixian bean paste, dried pepper, appropriate amount of pepper, one or two star materials, appropriate amount of rock sugar, appropriate amount of soy sauce and vinegar and stir fry. Turn down the heat and don't stir fry.

3. After the seasoning is fried, stir-fry the ribs in the fire until the oil of the ribs is forced out.

4. Put the ribs in the water, cover the pot and stew.

5. stew until there is little soup left.

6. Pour in some sesame oil, then stir-fry carrots and potatoes.

7. Add water again without materials, cover the pot and simmer.

8. If you put a lot of bean paste, it is recommended not to put salt. If the mouth is heavy, add it as appropriate. If you like spicy food, put more dried peppers, because bean paste is not spicy. If you like spicy food, put more Chili. In short, enjoy seasoning according to your favorite taste!

Sichuan style winter vegetables braised pork

Ingredients: pork belly with skin, winter vegetables, ginger, garlic, salt, sugar, fermented bean curd (red), cooking wine, sesame sauce, soy sauce (a little) and cooking oil.

Exercise 1. Wash the pork belly, put it in a pot and cook until the surface turns white and hard, then take it out and control the water for later use.

2. Put a little soy sauce on the cooked pork belly skin and fry the pork belly down until the pork belly is golden yellow.

3. Cut the fried pork belly into pieces with a length of 6 cm and a thickness of 1 cm.

4. Make a sauce with salt, sugar, fermented bean curd, cooking wine and sesame sauce.

5. Wash the salt from the winter vegetables, cut them into small pieces, and simmer for about 5 minutes to control the water.

6. Slice ginger and garlic for use.

7. Make a little base oil in the pot. Ginger and garlic will explode when it is 70% hot, and then stir-fry the winter vegetables and put them in a bowl for later use.

8. Dip the pork belly in the sauce evenly and put it in a bowl with the skin facing down.

9. Stack the fried winter vegetables on the meat slices and steam for about 2 hours.

10, buckle the steamed pork into the plate.

Sichuan mapo tofu

Ingredients: 500g of tofu, 200g of lean pork, 30g of shallots, appropriate amount of Pixian bean paste, appropriate amount of ginger, garlic, soy sauce, oil and starch, appropriate amount of pepper powder, monosodium glutamate, salt and sugar.

Exercise 1. Cut tofu into cubes, chop ginger and garlic, and cut shallots into chopped green onions.

2. Cut the pork into pieces; Starch is mixed into thick juice.

3. Put the oil in the pot, heat it with high fire, add minced meat, Jiang Mo, minced garlic and bean paste, and stir fry until fragrant.

4. Add appropriate amount of water, soy sauce, salt, sugar and monosodium glutamate, and add tofu and stir fry for a while.

5. After the fire boils, turn to low heat, cover the pot and simmer for 5 minutes.

6. Add the sauce, sprinkle with chopped green onion and appropriate amount of pepper powder, stir-fry a little and serve.

Sichuan style beer duck

Material: duck1000g,

Accessories: 30g green pepper, 30g potato (yellow skin) and 50g onion (white skin).

Seasoning: vegetable oil 35g, oyster sauce 10g, watercress 10g, beer 15g, cooking wine 15g, ginger 3g and white garlic 5g.

Exercise 1. Peeling potatoes, washing and slicing;

2. The green pepper is pedicled, and the seeds are washed and cut into pieces;

3. Peel the onion, wash it and cut it into sections;

4. Cut ginger into pieces and slice garlic;

5. After the ducks are slaughtered and washed, they are put into a boiling water pot and boiled slightly, and the ducks are taken out and cut into pieces;

6. Heat the wok with oil, add green pepper pieces, potato chips and onion pieces, and take out the oil control for later use;

7. Heat the oil in a wok, add duck, watercress, pepper, cooking wine, oyster sauce, ginger and garlic, stir-fry slightly, pour beer, add potatoes, green peppers and scallions, and simmer on low heat until the duck is cooked.

Sautéed Beef with Chili Sauce

Materials beef 200g tofu 200g pea 50g shallot 2 garlic 6 petals starch 30g cooking oil 1 tablespoon pepper powder 1 tablespoon lobster sauce 1 teaspoon refined salt 1 teaspoon monosodium glutamate 0.5 teaspoon.

Exercise 1. Remove the hard skin and edges of tofu and cut into cubes; Wash beef and cut it into dices; Wash onion and garlic and cut into powder; Wash peas;

2. Mix the crushed fermented soybean with pepper powder; Blanch the diced tofu with boiling water and take it out;

3. Put oil in the pot and heat it. First, stir-fry onion and garlic, then pour in beef and stir-fry until half-cooked. Finally, add tofu, peas, Chili powder, pepper powder, salt, lobster sauce and monosodium glutamate and stir well. Finally, thicken with water starch.

pay attention to

Spicy and delicious, appetizing wine. Marinate diced beef with salt and sugar for 2 hours before cooking. Beef tastes soft and tender.

Spicy beef slices

Ingredients: 300g beef,

Accessories: 50 grams of shrimp, 50 grams of pepper (red, sharp and dried) and 30 grams of onion (white skin).

Seasoning: 5g of white garlic, 5g of ginger, 5g of sand tea sauce, 3g of curry, 3g of white sugar, 5g of soy sauce, 4g of corn starch, 2g of chicken essence and 25g of peanut oil.

Exercise 1. Cut beef into pieces, put it in a vessel, add cooking wine, refined salt, soy sauce, water starch and appropriate amount of oil to marinate for a while;

2. Wash and chop onions;

3. Chop garlic;

4. Shred pepper, fry in a hot oil pan, and drain for later use;

5. Add water into the starch bowl to make wet starch;

6. Set fire to pour oil into the pot. When the oil temperature is 60% hot, add shrimp and fry until it blooms. Remove from the plate, then pour in the beef slices and sprinkle with them. Take out and drain the oil.

7. Leave the remaining oil in the pot. When the oil temperature is 60% hot, pour in chopped green onion, minced garlic, curry powder, sand tea sauce, cooking wine, white sugar, refined salt, appropriate amount of broth and beef slices, and thicken with water starch;

8. When the juice is thick, pour it into the plate with the shrimp slices and sprinkle with shredded pepper.

Spicy shredded beef

Ingredients: 60g shredded beef, parsley 150g, 20g red pepper, seasoning: 4g salt, 2g monosodium glutamate, 2g chicken essence, 5g oyster sauce, 5g minced onion and ginger, egg liquid 1 small bowl, cooking wine 10g starch, and 30g salad oil.

Practice 1, wash coriander and cut into sections, wash red pepper and shred beef.

2. Wash the shredded beef with clear water, squeeze out the water, and add salt, egg liquid and starch for sizing.

3, wok on fire, burn to eight points hot, pour in shredded beef and fry for later use.

4, wok fire, put oil to heat, add minced onion and ginger, parsley, shredded red pepper to stir-fry, cook wine, add shredded beef, add salt, monosodium glutamate, chicken essence and oyster sauce to taste, stir well.

Shredded beef with Chili peppers

Ingredients: beef 150g, pepper 4, onion 1 root, ginger 8g, a. tender essence 1/6 teaspoon, white powder 1 teaspoon, soy sauce 1 teaspoon, protein 1 tablespoon, b.

Exercise 1. Shred beef and marinate with seasoning A 15 minutes or so; Shred pepper seeds with onion and ginger for later use.

2. Heat the wok, pour in about 2 tablespoons of oil, put the shredded beef cut by the method of 1 into the wok, turn to high heat and fry quickly until the beef surface turns white, and then take it out.

3. Pour about 1 teaspoon of oil into another hot pot, stir-fry shredded pepper, shredded ginger and shredded onion with low fire, then add shredded beef with the second method and stir-fry for about 5 seconds, then add soy sauce and fine sugar and stir-fry over high fire until the soup is dry, and finally drop sesame oil.

Fried beef with Chili sauce

Ingredients: beef 150g garlic sprout 20g red pepper 4 ginger 1 garlic 6 petals starch 30g sesame oil 1 teaspoon cooking wine 2 teaspoons pepper a little bean paste appropriate amount of salt 1 teaspoon monosodium glutamate 0.5 teaspoons.

Exercise 1. Wash beef and slice, wash red pepper and cut into oblique slices; Wash and slice ginger and garlic, and wash and cut garlic seedlings;

2. Add salt, monosodium glutamate and cooking wine to beef and marinate for about 5 minutes;

3. Pour the right amount of oil into the pot, heat it, and stir-fry the beef slices until they are 80% cooked.

4. Add oil to the pan, heat it, add ginger, garlic, bean paste, pepper slices, salt, monosodium glutamate and pepper and stir-fry until it is nearly cooked, then add fried beef slices and stir-fry, thicken with water starch, pour in sesame oil, and take out the pan and plate.