1. Preparation materials: diced tofu (medium hardness), minced beef, bean paste, salt, wine, chopped dried peppers, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.

2. Add a little vegetable oil to the pot and heat it on high fire. After the oil is heated, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or add minced beef together after pickling with the above seasoning. stir-fry

3. Add tofu cut into small pieces. Turn down the heat and bring to a boil.

4. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot.

5. Take the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu is on the table!

Spicy cola chicken wings

Ingredients: 6-8 chicken wings, a small cup of Coca-Cola, a little Chili powder, and a little cumin (cumin granules, not powdered).

Steps:

Put water in the pot, add chicken wings after the water boils, and the chicken wings will be cooked. Drain water for later use.

Add more oil, stir-fry with chopped green onion and garlic, add chicken wings, add cumin and Chili powder, and stir-fry over high heat until the skin is slightly burnt.

Skim off the excess oil with a spoon, add coke, salt and monosodium glutamate, and don't let any water go. When the coke is almost dry, turn off the heat and collect the juice. You can skim the minced garlic and chopped green onion with a spoon when burning coke.

Don't forget to put the juice in the last course.

This dish is more delicious than KFC's chicken wings, which are spicy and crisp.

A grass carp, cut into fillets. I can't, the fish fillet seller:)

Chili oil fillets

Marinate fish and bones separately, and put more seasoning on the bones. Because the meat is thick ... I think so:)

Add an egg white, salt, pepper powder, pepper, chicken essence, starch, cooking wine and marinate for about 30 minutes.

Put a little oil in the pot, add garlic and ginger slices. Throw away the incense when it explodes.

What is this oil used for? :) It is used for frying fish bones, because fish bones are thick and the cooking time required for fillets is different.

Add a lot of oil, add pepper after a few seconds, and stir-fry slowly on low heat.

Stir-fry the chilies and add the dried chilies (these two steps have been done with low heat).

When the pepper in the pot becomes darker, slide the marinated fish out of the pot (it is best to wash the things on the marinated fish with clear water, because it will make the oil turbid).

Hehe ~ ~ `Boiled fish that tastes exactly the same as those in restaurants can be cooked and eaten:)

Hot and sour shredded potatoes

1. Hot and sour shredded potatoes are home-cooked dishes, and the method is simple. The only raw materials needed are a potato, a little pepper, a little pepper and garlic cloves.

Second, peel and shred potatoes. The thinner the potatoes, the better. The knife is easy to use ~ ~ then shred the green pepper and dice the garlic cloves.

Third, cut the potatoes and remove the starch with cold water, so that the fried food tastes crisp.

Fourth, prepare salt and white vinegar. Using white vinegar will make the dishes look clean.

Fifth, the fire, sit in the wok, come on.

6. When the oil temperature is high, add the pepper granules and stir-fry the fragrance.

Seven, the pepper must be fished out, or you will know if you eat it.

Eight, when the oil is hot, add shredded pepper and minced garlic.

Nine, stir fry a few times.

Ten, put white vinegar.

Eleven, put salt, and move quickly.

Twelve, stir fry a few times to make the taste of salt more uniform.

Thirteen, the dishes are cooked and shaped, and a plate of hot and sour crispy potato shreds can be used.

Fried shredded pork with sweet and sour sauce

Ingredients: 250g lean meat, 70g agaric, half carrot, 30g pickled pepper powder, 2 shallots, 1 ginger, garlic, and appropriate amount of starch.

Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence.

Exercise:

1, clean lean meat, cut into thick shreds, put in a bowl, add salt and water starch and mix well;

2. Wash and shred onions, ginger and garlic for later use.

3, fungus and carrots are shredded for use.

4. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice.

5. Put the oil in the pot, and pour the shredded pork when it is heated to 50% hot oil. Stir-fry and add pickled pepper powder. When the stir-fry is extremely good, pour in fungus, shredded carrot and fish sauce and stir-fry a few times.

Sweet and Sour Spare Ribs

Ingredients: ribs 500g leek 1 ginger 1 garlic 2 petals starch, appropriate amount.

Seasoning: 500g edible oil (actual dosage is 45g), soy sauce 1/2 tbsp balsamic vinegar 1 2 tbsp refined salt 1/2 tbsp sugar 1 tbsp monosodium glutamate 1/2 tsp.

Exercise:

1. Wash the ribs and chop them into small pieces; Wash and slice ginger and garlic; Wash shallots and cut into powder;

2. Put the oil in the pot, when it is heated to 50%, fry the ribs until the surface is brown and drain the oil;

3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices and garlic slices, stir fry with ribs, pour in warm water without ribs, boil over high fire and simmer for 30 minutes;

4. When the ribs are fragrant and soft, add sugar, vinegar and leek powder, thicken them with water starch, and collect the concentrated juice over high fire.

Features: ruddy color, sweet and sour and mellow.

A little relieved: sugar and vinegar should be put at the end, and the sweet and sour taste can come out.