Practice: 1, cut the pork tenderloin into large pieces with a thickness of about 0.3 cm, put it in a bowl, mix well with egg white, starch and salt, and marinate for later use; 2. Mince Pixian bean paste; Cleaning rape; Mixing soy sauce, sugar, starch and broth to obtain thick juice; 3. Heat the wok, add 1 tablespoon (15ml) oil to heat it, add rapeseed and fry until it is broken, and add a little salt to taste; 4. Spread the fried rape on the bottom of the plate; 5. Wash the wok, heat it, put more oil, and when it is 60% hot, add the meat slices and stir fry; 6. When the meat slices change color, pour out the excess oil; 7. Add bean paste and Jiang Mo, stir-fry evenly and stir-fry; 8. Pour in the prepared sauce and stir well; 9. Add Chili oil and sesame oil and stir well. Serve and spread on the rape. 2. Boiled pork slices materials: 250g lean pork (or beef), 200g Chinese cabbage (or other seasonal vegetables, lettuce commonly used in Sichuan), 50g Pixian watercress (3 tablespoons), 20g cooking wine (1.5 tablespoons), 20g starch (1.5 tablespoons), 2g salt (about.
Practice: 1, cut lean meat into 5cm long and 2.5cm long; For large slices with a width of cm and a thickness of 0.3 cm (it is only a rough estimate, and strict measurement is not needed. In short, the thinner the slice, the better), if you feel that it is not easy to cut, you can put the meat in the freezer for a little freezing, slice it when the meat is hard, grab it evenly with starch, cooking wine, salt and a little water, and marinate it slightly. 2. Wash the cabbage, tear the leaves into large pieces by hand, and cut the cabbage obliquely into thin slices with a knife; Wash onion and cut into onion segments; Cut the dried pepper into sections with scissors for later use; Pixian watercress chopped for use; 3. Pour 30 grams of oil into the wok, add the dried pepper segments and pepper, fry over medium heat until brown, and remove for later use. 4. Turn to high heat, stir-fry shallots in wok, then stir-fry cabbage, and spread it in a big bowl for later use. 5. Heat the pan, pour in 30g of oil, add Pixian watercress and Jiang Mo and stir-fry until red oil. 6. Add the broth and bring to a boil. 7. Put the marinated meat slices into the pot and spread them out with chopsticks. Add soy sauce, chicken essence and sugar to taste when the sliced meat is cooked until it is scattered and discolored.
8. Pour the sliced meat and soup into a large bowl covered with cabbage. 9. Chop the pre-fried dried peppers and peppers and sprinkle them on the meat slices. Garlic powder is also evenly sprinkled on the meat slices. 10, wash the pan and dry it, add 40 grams of oil, heat it to 90% heat (smoke), and then pour the hot oil evenly on the meat slices. 3. Garlic paste and white meat roll material: pork leg tip 250g, cucumber 1 root, onion 1 root (shredded) seasoning: garlic paste 25g, red soy sauce 25g, Chili oil 50g, monosodium glutamate 5g, sesame oil 5g, sugar 10g, ginger slices10. Put a proper amount of water (without meat), ginger slices and scallions in the pot. After the water is boiled, put the tip of the pork leg into the soup pot and cook it (about 8- 10 minutes, just insert the meat with chopsticks). 2. After turning off the fire, soak the meat for 20 minutes. 3. Take out the meat, let it cool and drain, and cut it into large pieces. 4. Wash cucumber and shred onion. 5.
Four, pickled fish: material: fresh fish1(about 500 grams, grass carp, crucian carp, etc. , I use carp), 50 grams of pickles, 50 grams of pickled peppers, 5 grams of chopped green onion 10, 5 grams of Jiang Mo, 5 grams of minced garlic, 0/5 grams of cooking wine 1 spoon, and 0/5 grams of soy sauce 1 spoon.
1 Remove scales, viscera and gills from fish, wash and dry. I use carp. I cut the fish near the gills and tail, and it doesn't need to be cut. I draw a white line in the middle of the fish, and the other side is the same. This step can be omitted for other kinds of fish. 2. Soak the green vegetables in water and cut them into filaments. Soak the red peppers and cut them into powder. 3. Heat the wok, add enough oil (which can submerge the fish), heat it to 80% (which starts to smoke), and put the fish in the wok to fry for about 1 minute. 4. Shake the pan gently so that the oil touches all parts of the fish, turn the fish over with a spatula, fry for about 1 min, and take out and drain the oil for later use. 5. Pour the excess oil out of the pot, leave 3 tablespoons of oil, add chopped red pepper, ginger, onion and garlic, stir-fry until fragrant, and add cooking wine. 6. Pour the broth and soy sauce into the pot and bring to a boil. 7. Add shredded vegetables and bring to a boil. 8. Add the fried fish, cook for about 6 minutes, and constantly pour the soup on the fish with a spoon. 9. Take out the burnt fish and put it on a plate. 10, seasoning the soup in the pot with vinegar, sugar and a little salt, adding a little water to the starch to make it moist, pouring it into the soup in the pot, and removing it from the fire to make it thin. 1 1, pour the simmered soup on the fish and decorate with coriander or chopped green onion. Five, Chongqing spicy grilled fish materials: grass carp 1 (carp and other fish can also be, about 1.5kg), celery 50g, green bamboo shoots 1, loofah 1 (side dishes can be lotus root, dried bean curd, cucumber, potato and so on. ), ginger 20g, garlic 100g, dried pepper 100g, pickled pepper. Douchi sauce 1 tablespoon (15ml), soy sauce 1 tablespoon (15ml), salt, sugar 1 teaspoon (5 g), chicken essence, fresh soup 250ml, and fish seasoning in oil: onion. Cut off the fins, cut flowers on both sides of the fish with a knife, and then separate the fish parts along the bones, so that the fish is divided into two halves and the fish backs are connected. Wipe the fish evenly with onion, ginger, 1 spoon (5ml) cooking wine and 1 spoon (5 g) salt, and marinate for10min. 2. Put the marinated fish in a baking tray covered with tin foil, pad with onion and ginger slices, brush with oil and soy sauce, sprinkle with pepper noodles, pepper noodles and cumin powder, and bake in an oven preheated to 220 degrees for 20 minutes (you can take it out in the middle and brush with soy sauce and oil again). 3. Cut ginger into Jiang Mo, garlic into large pieces, celery washed and cut into sections, bean paste and pickled pepper chopped, green bamboo shoots peeled and cut into hob blocks, and loofah peeled and cut into hob blocks. 4. Add 50g of oil to the wok, heat it to 50%, add Jiang Mo garlic cloves and stir-fry until fragrant, and add chopped Pixian watercress, pickled pepper and lobster sauce to stir-fry until fragrant. 5. Stir-fry dried peppers and prickly ash, add fresh soup to boil, and season with soy sauce, salt, sugar and chicken essence. 6. Add green bamboo shoots and celery, cook together, add loofah and turn off the heat. 7. Remove the ginger and onion from the grilled fish, put them in a deep basin (in fact, you can put them in this deep basin at first), and pour the side dishes on the fish. 8. Put the fish and side dishes in the oven and bake at 200 degrees for 5 minutes. 9. Wash the wok and heat it, add 2 tablespoons (30ml) of oil to heat it to 50%, add a proper amount of dried Chili and stir-fried Chili (be careful not to burn pepper and Chili), pour it on the grilled fish while it is hot, and decorate it with coriander. Serve. 6. Mapo tofu material: 200g tofu, beef stuffing 100g, green garlic 15g, 20g bean paste, lobster sauce 10g, ginger 10g, 0.5g pepper powder1.5g. 3g of wet starch (starch mixed with a little water), 50g of broth (or water)/kloc-0, 75g of oil. Practice: 1. Cut the tofu into 2cm square pieces, blanch it in boiling water with a little salt, remove the beany smell, remove it and soak it in clear water. 2. Chop the lobster sauce and shred the green garlic. When the beef stuffing is fried to golden brown, add bean paste and stir fry 5. Add lobster sauce, Jiang Mo and Chili powder and stir fry until the beef is colored 6. Add broth and boil 7. Add tofu and cook for 3 minutes 8. Add soy sauce, chopped green onion and sugar, and season with salt (no need to add salt if it is salty enough) 9. Wet starch is thickened to 10. Sprinkle pepper noodles after serving. Seven. Maoxuewang materials: hot pot seasoning 100g (it is sold in Chongqing hot pot seasoning supermarket, and I chose "Baijia", which tastes spicy), about 350g of duck blood, 300g of soybean sprouts (I bought mung bean sprouts instead of soybean sprouts), and dried pepper 10g (cut into 65438 with scissors).
(Generally, eel, lunch meat, yellow throat, etc. Will be added. If these are added, the ingredients such as hot pot seasoning will be increased appropriately. Practice: 1, cut the duck blood into pieces with the thickness of 1 cm, put a proper amount of water in the pot, boil the duck blood clots for 2 minutes, take out and drain the water. 3. Wash the bean sprouts and drain the water. 4. Put the oil in the wok and burn it to 50% heat. Stir-fry the bean sprouts, add some salt to taste, and put them in a large bowl for later use. 5. Stir-fry the hot pot seasoning in the pot, add cooking wine and chicken soup (or bone soup), boil, add duck blood slices and cook (float for about 5 minutes). 6. Pour the duck blood slices and hot pot ingredients together with bean sprouts into a large bowl. 7. Wash the pan, pour in 2 tablespoons of oil (6 tablespoons), heat to 40%, and dry. Finally, pour it into a big bowl. Eight, diced pepper chicken materials: 2 chicken legs (about 400g), green pepper (1), red pepper (1), pepper (10g), dried pepper (25g), ginger slices (20g), onion slices (10g). Sugar 1 teaspoon (5g), sesame oil 1 teaspoon (5ml), proper amount of salt, a small amount of chicken essence, 50g of oil and 50g of fresh soup. Practice: 1, cut the chicken leg longitudinally, take out the chicken leg bone, and cut it into squares of 1.5cm; Marinate with cooking wine, soy sauce and a little salt for 20 minutes; Cut the dried Chili into sections for later use; Green pepper and red pepper are seeded, boned and cut into pieces for later use; 2. Put more oil in the pot. When it is heated to 50%, add diced chicken and fry until golden brown. Remove and drain for later use. 3. Leave 2 tablespoons (30ml) of oil in the pot, add pepper and dried pepper and stir-fry until fragrant. Add ginger slices, onion slices and garlic slices and stir-fry until fragrant. 5. Add the fried diced chicken and fry together; 6. Add 1 teaspoon cooking wine, 1 teaspoon light soy sauce, 1 teaspoon sugar, chicken essence and fresh soup; Add green pepper and red pepper and stir well; 7. After the soup is dry, pour in 1 teaspoon of sesame oil and take out the pot. Nine, spicy potato materials: 250g of small potatoes, pepper noodles 1 tablespoon, pepper noodles 1 teaspoon, cumin 1 teaspoon, half a teaspoon of sugar, a small amount of chicken essence, oil 1 teaspoon (15ml), and appropriate amount of salt: Boil potatoes in boiling water for about 15 minutes until they are soft. You can use a toothpick to pierce the potato. Take out the potatoes and drain them. If you think the potatoes are too big, you can cut them in half. 2. Put 1 tbsp oil in the pot and fry the cooked potatoes until golden brown; 3. Add pepper noodles, pepper noodles, cumin, sugar and chicken essence according to taste and stir well. X. Spicy duck neck material: 250g of duck neck brine Material: 3 pieces of star anise, 2 pieces of tsaoko 1 piece, 2 pieces of licorice, 2 pieces of clove, 1 piece of cinnamon 1 piece, 1 teaspoon of fennel/kloc-0 (30ml), 2 pieces of fragrant leaves, and 0/0g of dried pepper (cut into pieces) Oyster oil 1 tablespoon (1 5ml), salt, sugar1teaspoon (5ml), 2 slices of ginger, 20g of garlic and stock.
Practice: 2. Wash the duck neck with running water. 3, the pot is hot, add 3 tablespoons of oil, add dried pepper, pepper, ginger, garlic and stir-fry. 4. Add broth to boil, and the amount of broth is subject to the duck neck. 5. Add star anise, tsaoko, licorice, clove, cinnamon, fennel and geranium. 6. Add soy sauce, soy sauce, oyster sauce, sugar and salt to boil, and adjust the taste of brine, which should be slightly heavier than ours. 7. Cover the lid and turn to low heat to boil the brine for 1 hour, so that the fragrance of spices can be fully released. 8. After the salt water is cooled, soak the duck neck in the salt water for more than 3 hours, so that the flavor in the salt water can fully enter the duck neck. 9. Take out the duck neck and boil the brine over high fire (be sure to take out the duck neck before boiling the brine, because slow stewing will easily make the duck neck lose its tough taste). After the salt water is boiled, put the duck neck into boiling water for 20 minutes. 10, the freshly salted duck neck is wet, and it tastes stronger after air drying. I put it in the oven and baked it at 100 degrees for 15 minutes, then turned it over and baked it for 15 minutes. It feels more fragrant when it is dry.