Materials:

1, 500g of clean grass carp, 50g of big green pepper and red pepper, 5g of ginger, 20g of green onion, 2g of egg white, 20g of Pixian watercress, 50g of douchi10g of garlic sprout, appropriate amount of refined salt, appropriate amount of pepper, appropriate amount of cooking wine, appropriate amount of monosodium glutamate, appropriate amount of sugar, appropriate amount of watercress powder, etc.

Production method:

1. Cut the grass and fish into pieces, marinate them with ginger, onion, salt, pepper and cooking wine for a while, then take out the ginger and onion, add egg white and water bean powder, grab them evenly and size them; Large green pepper and red pepper are pedicled and seeded, and cut into diamond-shaped blocks; Pixian watercress and lobster sauce are finely cut; Cut the garlic seedlings into garlic slices.

2. Put the wok on the fire, add the refined oil to heat it, then put the fish fillets, big green peppers and red peppers into the wok for oil and take them out.

3. Leave a little oil at the bottom of the pot, add Pixian watercress and lobster sauce, stir well, add fish fillets, cook wine, add big green pepper, red pepper and garlic sprout, stir well, add sugar and monosodium glutamate, stir well and take out of the pot.

Features:

"Returned fish fillets" naturally comes from the practice of "cooked pork", but the practice is slightly different from that of "cooked pork", in which the fish fillets are starched and fried before being cooked. Of course, "fish fillet" is more tender and delicious than "pork" and has a unique flavor.

Deyang: Xiaoquan "Juice Beef"

Xiaoquan's "beef with sauce" is a famous food of the Hui nationality in Xiaoquan, with a long history and is famous far and near. Xiaoquan "beef with sauce" was founded in the Republic of China 10, and "beef with horse sauce" is the best. "Beef with horse sauce" is well-selected and well-made. First, it was bought back, grazed by employees and fed with concentrated feed. When the meat is full of fat, it is slaughtered by the "Imam" (Islamic religious professionals), and its lean meat is taken, stripped of tendons and impurities, cut into fist chunks, marinated in a jar, and filtered out the salt water in the jar. Second, add brine to taste, first cook with "strong fire", then simmer with "slow fire" to taste the meat, and then cook the brine out of the pot. After natural cooling, the gluten is removed, and the pure muscle is cut into small strips about one inch across the meat line, which looks like a rough chopstick head and is a blank. Third, take pure vegetable oil, burn it to a certain temperature, put the blank into a pot and fry it, and strictly control the heat. It is necessary to maintain the special flavor of beef, but also to be crisp without biting, so that it can be melted and chewed at the entrance. The fourth is to filter the remaining oil in the pot and mix it with dozens of rare Chinese medicines and spices made from ingredients such as pepper powder, Chili oil, cooked sesame seeds and a little maltose. 1950, the former representative of Deyang county condolence delegation to the DPRK once brought "juice beef" to the DPRK as a precious gift to express condolences to Chinese people's Volunteer Army. Later, he participated in the appraisal of food exhibitions in provinces and cities and was well received. In recent years, Xiaoquan's "Juice Beef" has been further improved in quality and packaging, and has been listed in China Tute Dictionary of Famous Products and Du Fuxiang's "China Famous Food Guide".

Deyang: "Zhongjiang vermicelli" and "Babao oil cake"

Among Zhongjiang's numerous native products, there are two famous-brand foods inside and outside the province, namely Zhongjiang's "Silver Silk Noodles" and "Babao Oil Cake". Because of its unique technology, excellent taste and flavor, and the matching of raw materials in line with nutrition science, it has been welcomed by diners for hundreds of years and its reputation has spread far and wide, and it can be called two wonderful flowers in Zhongjiang cuisine. Zhongjiang vermicelli is handmade with a long history and unique traditional technology. Its characteristics are sweet, white, tender and delicious, and the dough has micropores due to repeated fermentation, so it is called "straight stem", and its softness and digestibility are also due to this. Now in order to increase its nutritional components, leek juice, spinach juice, egg essence, egg yolk, vermilion powder, jade powder and so on. It is added in the production process to meet the needs of different consumers. Zhongjiang vermicelli has been rated as local high-quality specialty food by provinces, prefectures, cities and counties for many times, which is favored by consumers. It is one of the best foods for visiting relatives and friends and giving gifts to relatives and friends. Zhongjiang Babao oil cake is a hand-made cake with refined flour, essential oil and honey as the main raw materials, and peanuts, honeydew melon puree, walnuts, eggs, fresh rose puree, honey cherry, sesame seeds and sugar are added. Because of its special technology, exquisite selection of materials, fine production, rich nutrition, crisp outside and soft inside, sweet and delicious, and excellent quality, it has been rated as high-quality candy by provinces, prefectures, cities and counties for four times, and is known as a unique traditional nutritious food in Zhongjiang food. Eight-treasure oil cake is characterized by oil but not greasy, crisp but not astringent, moderate sweetness, suitable fragrance, rich nutrition and easy digestion, and it is a good nutritional and nourishing product.

Deyang: Lianshan Sichuan style pork

Lianshan Sichuan-style pork is unique: "fat but not greasy, thin but not cotton, slightly spicy, salty and sweet, yellow in color and oil, fresh and mellow", which is a delicious dish with all colors and flavors.

"Chongqing pork" is a dish with a long history in Sichuan cuisine. In the past, in shops and workshops, Sichuan-style stew pork was an indispensable main course during the "toothache festival" on the second and sixteenth day of the second grade, or during people's festive festivals or when people came and went at ordinary times. Because it used to be based on fat meat, it is also called "appetizer". Guanghan "Lianshan Chongqing Pork" is a new product of Daishi Brothers Restaurant of Lianshan Supply and Marketing Cooperative. Based on Chongqing Pork, the original Sichuan cuisine, after careful research, the essence is taken, and the cooking technology is summarized and improved by using modern scientific processing methods. In terms of research and development, in order to take care of the eating habit of "sweet in the south and light in the north" (southerners like sweet taste, while northerners like light taste), the seasoning and seasoning have been improved to meet the tastes of tourists from all directions. At the 1986 Guanghan materials exchange meeting, they introduced the delicious "Lianshan Sichuan style pork", which caused a sensation in Guanghan catering industry and was greatly appreciated by diners. "Lianshan Guo Hui Meat" has been famous ever since. Now, the business of "Lianshan Supply and Marketing Cooperative wears authentic Sichuan pork" on Weicheng Road (Xinjie) in Lianshan Town, Guanghan is booming. It not only inherits the flavor of Sichuan Guo Hui meat, but also has the unique characteristics of Lianshan Guo Hui meat. It has become a famous dish in Sichuan food stalls, which is novel and unique, and tastes both elegant and popular.

Deyang: Shifang buckwheat noodles

Shifang buckwheat noodles is one of the famous snacks in Shifang, and it is a popular green fast food. It is mainly made of buckwheat flour. The Institute of Health of China Academy of Medical Sciences determined that buckwheat noodles contain more amino acids than wheat flour and rice, and are rich in vitamins and minerals, and also contain chlorophyll, rutin and other ingredients that other grains do not have. Shifang buckwheat noodles are divided into two categories: buckwheat noodles and dried buckwheat noodles. First, handmade buckwheat noodles. Buckwheat flour and auxiliary materials are kneaded into dough for later use, and eaten while cooking. Its taste is unique, hemp, spicy, sour and spicy, as well as "Yifeng" brand dry buckwheat noodles. Flour is refined from buckwheat flour and sweet buckwheat flour, with scientific formula, softness and smoothness, convenient carrying and shelf life of half a year. National patent number: 95 1 13096. X, 1995 won the "Gold Award for Recommended Commodities in Chengdu" and 1996 won the title of "Popular Commodities in Sichuan Province". Eating is similar to instant noodles. Soak in boiling water 10 minute, blanch in boiling water according to hardness, and season to serve. Suitable for home travel.

Deyang: Luojiang Bean Chicken

Deyang famous snack Luojiang bean chicken enjoys a high reputation in Sichuan cuisine recipes and many food industries, and is deeply loved by consumers.

Yuan Tongru, the founder of Luojiang Bean Chicken, worshipped Buddha since childhood. In the Republic of China 17, he was shaved as a monk at the door of Master Changling of Luohan Temple in Shifang, and returned to Guan three years later, wandering the rivers and lakes. By chance, Yuan Tongru ate in a chicken feather restaurant without any snacks. The shopkeeper got him a dish of sesame oil and bean skin. After eating, he was inspired. After returning home, he made a "bean chicken" from soybeans that were more delicious than the bean skin of the Chicken Feather Pavilion. Yuan Tongru repeatedly summarized the production process of bean chicken. In 25 years, he made the first batch of bean chickens and sent them to Chengdu Flower Festival Buddhist Food Exhibition for sale. He obtained a patent right and a gold-lettered signboard, and from then on, Douji became famous. Luojiang brand Luojiang bean chicken produced by Luojiang Food & Beverage Factory is a combination of traditional folk crafts and modern science and technology, and it is a pure green food without any additives. Its nutritional components have passed the modern scientific test. This product won the title of "Quality Product in Sichuan Province" in 199 1. 1994 won the silver prize of "Sichuan Famous, Excellent, Special and New Products Expo".

Flavor characteristics:

It is rich in plant protein, iron and more than 20 kinds of indispensable amino acids, among which the calcium content is 33 times that of pork and the phosphorus content is 3 times that of pork. Eating it can strengthen the hematopoietic function of human heart, regulate the nervous system of brain and enhance appetite. Luojiang bean chicken is not only a high-class dish for vegetarians and Buddhists, but also a convenient food for people to travel, accompany wine and give gifts to relatives and friends.