400g peeled pork belly, two fresh peppers, salt, monosodium glutamate, soy sauce, sesame oil, etc.

Exercise:

1, wash the peeled pork belly, cut it into small slices and marinate it with soy sauce; Wash fresh peppers and cut them into small pieces.

2. First put a little cooking oil into the pot, cook it, add pork belly marinated in soy sauce, stir fry evenly and put it on the plate.

3. Re-start the pot, dry-fry the Chili until the surface is burnt, then add the cooking oil, stir fry over high fire, and then pour in the freshly fried pork belly.

Add appropriate amount of seasoning according to personal taste, add a little sesame oil and mix well.

Fried shredded pork with sweet noodle sauce

750g of tofu, minced meat 1 50g, egg 1 piece, 20g of cooking wine, 5g of monosodium glutamate1g, 5g of refined salt, 5g of flour15g, 30g of wet starch, onion, shredded ginger and soy sauce 10.

Cooking method

1. Slice pork tenderloin, marinate with refined salt, wine, soy sauce and sesame oil 10 minute, cut onion into filaments and spread on a plate;

2. After the pot is hot, soak the shredded pork in 60 grams of warm oil and take it out;

3. Add 50 grams of oil to the pot, heat it, pour in sweet noodle sauce, sugar, soy sauce and sesame oil and stir fry, then add the oiled shredded pork and stir fry, then put it on a plate covered with shredded onion and eat it before eating.

Laziji

A whole chicken or a box of drumsticks, Zanthoxylum bungeanum and dried capsicum (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic and sugar.

Geleshan spicy chicken

This dish is a famous Jianghu flavor dish in eastern Sichuan, named after its origin in Geleshan. Dried Chili is not the main ingredient, but the main ingredient, which fully embodies the characteristics of Jianghu chefs. After careful improvement by chef Babu, its taste is more distinctive, and the finished dish is brownish red and shiny, soft, waxy and spicy. Salty, mellow and slightly sweet, it is unforgettable for eaters.

Main ingredients:

Chicken leg, green onion, dried Chili festival, pepper, salt, pepper, monosodium glutamate, sugar, vinegar, cooking wine, salad oil.

Production procedure:

1. Wash and dice the chicken legs, put them in a bowl, season with salt and cooking wine, and fry them slightly.

2. Put the pot on the fire. When it is 70% hot, pour the diced chicken and then pour it for later use.

3. Leave the bottom oil in the pot until it gets hot. Stir-fry dried chilies until they are brown and fragrant, pour in chicken legs, cook cooking wine, stir well, add salt, monosodium glutamate, pepper, sugar and vinegar, and cook the fresh soup until the diced chicken is soft. When the juice is dry, dismount and stir the onions evenly before serving.

Iron squid

1. Put the whole squid in boiling water and blanch for 3 minutes with medium fire. Take it out and stew it in brine for 30 minutes.

2. Take a pot, add salad oil, heat it to 70%, add chopped green onion, stir fry until fragrant, and add salad dressing, seafood sauce, black pepper and monosodium glutamate to make juice for later use.

3. Burn the teppanyaki to 90% heat, spread a piece of foil folded into a boat shape, put a straight knife with a distance of 1 cm along the head and tail of the pickled squid tube, then put it in the foil, pour the prepared juice on the table and sprinkle with chopped green onion.