Chicken with saliva is a traditional dish, which belongs to Sichuan cuisine. This dish is rich in spices, which combines spicy, fresh and tender. ? When cooking, the soup used to cook chicken is very particular and needs to be just right, so as to keep the soluble protein of chicken to the maximum extent, increase the delicacy of chicken, and also have its unique flavor and taste.

Second, sweet and sour pork ribs

Sweet and sour pork ribs are typical traditional dishes, which have the popular characteristics of sweet and sour flavor. It is mainly made of fresh pork chops, with tender meat and red, bright and oily dishes. Ribs are made of ribs and ribs. The ribs should be drained and marinated to taste, then wrapped in powder and fried until the surface is golden and crisp, and then taken out for later use. After the sugar is fried, stir-fry the ribs in the pot, and finally pour rice vinegar to make them sweet and sour.

Third, burn hairtail.

Hairtail has no small thorns, so it is especially delicious. Braised hairtail juice is delicious. Many people like to eat hairtail, but they dare not cook it. Worried about being too fishy, it is very effective to deal with these fishy dishes with high-alcohol rice wine, or you can use stronger Erguotou.

Fourth, braised prawns in oil

Braised prawns belong to Shandong cuisine. The main ingredient of this dish is prawns in Bohai Bay in front of Tomb-Sweeping Day, which is stewed in Shandong cuisine. This is a famous dish with a long history. Fresh, sweet and salty flavors complement each other and have endless aftertaste.

Five, steamed bass

The cooking skill of steamed bass is mainly steamed vegetables, which has a light taste. Perch is the main ingredient, and the cooking skill of steamed perch is mainly steamed vegetables, which is salty and fresh. Choose a catty of perch, steamed just right, the fish is just cooked, tender and smooth, and the fish is delicious and complete. The soup, rice wine and soy sauce are sweet, and every bite is absolutely enjoyable.