Manufacturing raw materials:

300g of ribs, 500g of potatoes, 2 tablespoons of Pixian bean paste (30ml), 2 tablespoons of soy sauce (30ml), cooking wine 1 tablespoon (15ml), Jiang Mo15g, 2 grains of aniseed and pepper15ml.

Exercise:

1, chop the ribs, blanch them with boiling water to change color, wash off the blood foam for later use, and chop Pixian bean paste for later use;

2. Peel the potato, cut it into small pieces, soak it in clear water for a while, remove the variable starch, put 1 tablespoon (15ml) oil in the pot, heat it, fry the potato until golden brown, and take it out for later use;

3. Heat the wok, add 2 tablespoons (30ml) of oil, add the blanched ribs and fry until golden brown;

4. Add bean paste and Jiang Mo, stir well, and stir-fry until fragrant;

5. Add soy sauce and cooking wine and stir evenly;

6, add the right amount of boiling water (no ribs), boil, add aniseed and pepper;

7. Cover and simmer for 20 minutes until the ribs are crisp and rotten;

8. Add the fried potato pieces and cook for 5 minutes until the soup is dry. Season with salt and sugar.

Braised tripe with red oil

Manufacturing raw materials:

Niubaiye 300g. Ingredients: dried pepper 10g, 4 slices of ginger, 2 cloves of garlic, and spicy radish 10g. Seasoning: 1 tbsp cooking wine, 1 tbsp Chili sauce, 1 tsp white vinegar, a little salt, 1 tsp sugar, a little chicken powder.

Exercise:

1, beef venetian blinds is washed and shredded;

2. Chop two slices of ginger and garlic;

3. Add water to the pot, add two pieces of ginger and bring to a boil;

4. After the water boils, blanch the cut beef venetian;

5. Add cooking wine after about one minute;

6. Continue to cook for half a minute, turn off the fire and take out the beef louver;

7. Put the fished beef louver into cold water immediately, pick it up later, and drain it for later use;

8, another pot, put two spoonfuls of oil, heat on high fire;

9. Heat the oil to 60% heat and add dried chili;

10, put a tablespoon of Chili sauce;

1 1, stir-fry for one minute, turn off the fire and pour into a clean bowl;

12, pour the red oil into the cowleaves soaked in cold water;

13, adding minced ginger and garlic;

14, with a little refined salt;

15, add a teaspoon of fine sugar;

16, add a little chicken powder;

17, add a teaspoon of white vinegar;

18, add chopped spicy radish and stir well.

Boiled Fish with Pickled Cabbage and Chili

Manufacturing raw materials:

3 kg of grass carp 1, Sichuan pickle 1, 3 tablespoons of Pixian watercress, 20 tablespoons of pepper, 3 tablespoons of soy sauce, 5 ginger, chives 1, coriander 1, 5 cloves of garlic vinegar 1 tablespoon, 2 tablespoons of sugar, and sesame oil/tablespoon.

Exercise:

1, grass carp scales and internal organs, washed and cut into 2-3 finger-wide sections, and then cut from the middle. Sichuan pickles are cut into strips for later use.

2. Pour the soy sauce and cooking wine into the fish pieces and marinate for 15 minutes.

3. After the oil in the pot is hot, put the ginger slices and pickled fish pieces in the yard, let them stand, fry for two or three minutes on low heat, add cooking wine to remove the fishy smell, and don't fry the fish in half. Use the time of frying fish as seasoning: mix Pixian watercress, pepper, soy sauce, vinegar, sugar and scallion evenly.

4. Pour the prepared ingredients into the pot, sprinkle kimchi strips on the fish pieces, add hot water until it is just half of the fish, stew for 20 minutes on medium heat, sprinkle chopped coriander and minced garlic before taking out the pot, and pour sesame oil.

Kung Pao Chicken?

Manufacturing raw materials:

Diced chicken, peanuts, bean paste.

Exercise:

1, take tender chicken breast, pat it loose with a knife, cut it into 3 mm square cross patterns, then cut it into 2 cm square pieces, add salt and wet starch and mix well. This diced chicken was prepared by the chef first, so I don't need to operate it any more. Peanuts are also fried in advance, which is much more delicious than mine. It feels crisp.

2. Light the wok, put the base oil on it, heat it, first put pepper, stir-fry, take out pepper, stir-fry diced chicken, stir-fry bean paste until brown, stir-fry cooking wine, then add ginger and garlic, stir-fry until fragrant, and quickly pour in the sauce (put sugar, vinegar, soy sauce, broth and wet starch together in a bowl to make it into a \ "

3. After the juice is boiled, add peanuts, stir fry for a while, and add some chopped green onion.

Black pepper pork knuckle

raw materials

Raw material: pig hand 300g. Seasoning: 2 tablespoons oyster sauce, chopped black pepper 1 teaspoon, onion 1/2, and 75ml of Sanhua wine.

Exercise:

1, take an empty bowl and put in oyster sauce;

2. Add black pepper;

3. pour three wines;

4. Mix well and use as black pepper juice for later use;

5, the pot is hot, pour a little olive oil;

6. put in the washed and diced pig's hand;

7. Slowly fry until both sides of the pig's hand are yellow;

8. Pour in the prepared black pepper juice and stir-fry slowly on low heat;

9. Until the soup is thick and the pig's hands are evenly colored;

10, pour a proper amount of water on the pig's hand. After boiling over medium heat, turn to low heat and simmer for about an hour and a half;

1 1, after cooking, remove the pig's hand and put the soup in a bowl for later use;

12. Wash the pan, reheat it, add chopped green onion and fry it on low heat;

13, stir-fry until the onion is yellow and soft, and add the black pepper;

14, pour the soup left by the boiled pig's hand, stir it evenly and pour it on the pig's hand.

Spicy duck gizzard

Manufacturing raw materials:

Duck gizzard 250g, pepper 1 tablespoon, pickled pepper 2 tablespoons, pepper each 1 piece, garlic 6 petals, ginger 4 pieces, onion 1 piece, carved wine, soy sauce, dried starch, salt, sugar and pepper.

Exercise:

1. Wash duck gizzards with salt, slice after washing, add fine wine, soy sauce and dried starch, mix well and marinate for a while;

2. Put the pepper granules in the hot pot while cooling the oil, stir-fry the fragrance, pour the pepper oil, and remove the pepper granules;

3. Add ginger slices and garlic and stir-fry until fragrant;

4. When the oil is very hot, pour the duck gizzard and stir fry;

5. Pour the carved wine along the side of the pot (a little more);

6. Pour the pickled peppers together with a part of the pickled pepper juice, and stir fry to taste. At this time, you can taste the taste, add some salt, a little sugar and pepper to taste;

7. Add green and red pepper rings and stir fry twice;

8. Finally, sprinkle with chopped green onion.

Fried chicken with pickled pepper and ginger

Manufacturing raw materials:

Sanhuang chicken, pickled pepper, pickled ginger, dried pepper, dried pepper, Pixian watercress, cooking wine, salt, pepper, onion, garlic, chicken essence and peanut oil.

Exercise:

1. Cut Sanhuang chicken into pieces and marinate with salt, cooking wine, pepper and onion for more than 30 minutes; Pickled peppers are cut into small pieces, and ginger is soaked and cut into pieces;

2. Put enough oil in the pot (the weight can drown the chicken nuggets), after the oil is heated to 70%, pour the chicken nuggets into the pot and fry for about 8 minutes until the chicken nuggets can be inserted with chopsticks, then pick up and drain the oil for later use;

3. Leave a proper amount of oil in the pot, add dried Chili, dried Zanthoxylum bungeanum and garlic, then add pickled pepper and soaked ginger, and stir-fry for fragrance; Then add Pixian watercress, stir fry, add chicken pieces and seasoning wine;

4. Add chicken essence to taste before cooking; Sprinkle chopped green onion after serving.

1, wash beef tendon, add ginger and onion slices, and press in an autoclave for about 40 minutes;

2. Take out the shower water and cut it into small pieces;

3, hot oil in the pot, about 40% hot, small fire fried peanuts with skin. After the color becomes darker;

4. Heat the oil in the pot, add dried Chili, dried Zanthoxylum bungeanum, garlic slices and onion segments, stir-fry until fragrant, add beef tendon and stir-fry, add soy sauce, Chili powder, cooking wine and sugar, and collect soup;

5. Finally, add the fried peanuts and mix well.

Sichuan style bean jelly

Manufacturing raw materials:

200ml of mung bean starch (other starches, such as potato starch and sweet potato starch, can also be used, but the color and texture will be different), water 1000ml, and water with the ratio of starch to water of1:5,200 ml and 1000ml can be made into a box. Seasoning: Laoganma Douchi sauce, chopped green onion, garlic paste, soy sauce, sesame oil, salt, vinegar, pepper noodles, Chili oil, monosodium glutamate and sugar.

Exercise:

1, take 1000ml of cold water and put it into the pot;

2. Put mung bean starch into water and stir evenly;

3. Heat the pot on the fire and stir it constantly with a spoon to make it evenly heated. When the starch water becomes hot, turn off the heat and continue stirring until the starch becomes transparent. When the starch becomes transparent, turn off the heat and stir for a while until it feels sticky.

4. Pour the starch paste into the mold, smooth it, cool it, or put it in the refrigerator for cold storage;

5. Invert the formed bean jelly and cut it into filaments or slices;

6. Use Laoganma Douchi sauce, chopped green onion, mashed garlic, soy sauce, sesame oil, salt, vinegar, pepper noodles, Chili oil, monosodium glutamate and sugar as seasoning according to your own taste, pour it on bean jelly and mix well when eating.

Chili oil fillets

Manufacturing raw materials:

One grass carp and one soybean sprout (about 500g) Accessories: dried pepper, pepper, ginger, garlic, onion, oil, salt, monosodium glutamate, dried starch, cooking wine, watercress (or chopped pepper), raw egg white and pepper.

Exercise:

1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes.

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add fish head, fish tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, stir fry for a while, add appropriate amount of hot water, add salt and monosodium glutamate to taste. When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron just filled with bean sprouts;

4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container. When you pour it into a big basin, the fish and bean sprouts will all be submerged. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper, and stir-fry slowly with low fire to give the fragrance of pepper and pepper. Be careful that the fire is not too big to avoid explosion;

5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish.

Boiled spicy pork slices

Manufacturing raw materials:

Pork tenderloin (150g) Accessories: Chinese cabbage (50g) Seasoning: Eggs (30g) Zanthoxylum bungeanum (3g) Bean paste (10g) Ginger (10g) Onion (10g) Zanthoxylum bungeanum.

Exercise:

1. Slice pork tenderloin, mix egg white with starch, salt, monosodium glutamate and cooking wine to make paste, and smear it on the meat slices;

2. Wash and slice cabbage leaves and ginger, and cut them into sections with scallion;

3. Put 35 grams of vegetable oil in the pot, heat it, pour in pepper and dried pepper, and stir-fry over low heat until the pepper is golden yellow.

4. Then, cut pepper and pepper into fine powder;

5. Put the oil in the pan and stir-fry the douban spicy sauce, then add the Chinese cabbage leaves, onion ginger, broth, soy sauce, pepper, cooking wine, monosodium glutamate and other seasonings, stir-fry a few times to mix them evenly;

6. Immediately add the sliced meat and stew for a few minutes. When the sliced meat is cooked, put the sliced meat on it and sprinkle with chopped dried peppers and pepper powder;

7. Boil the remaining vegetable oil, pour it on the meat slices, and fry the dried peppers, pepper powder and meat slices with hot oil again, which can make them hemp, spicy and fragrant.