Pickle Rabbit

Ingredients: 1000 grams of rabbit meat, appropriate amount of salt, appropriate amount of green onions, appropriate amount of garlic, appropriate amount of pepper, appropriate amount of pickled pepper, and a small amount of sugar. Method: 1. Heat the oil until it is 70% cooked, add peppercorns and sugar, and sauté until fragrant. 2. Pour in ginger and garlic and sauté until fragrant. 3. Pour in "a lot of wild mountain pepper", be sure to add a lot and don't be stingy. One of the characteristics of Sichuan cuisine is that there are more auxiliary ingredients than main ingredients. 4. Stir-fry vigorously with the hot pot until the aroma of wild pepper is obtained. Be sure to turn on the range hood, otherwise the choking smell will be unbearable. 5. Put in the rabbit head before frying the rabbit meat. Since the rabbit head is not easy to cook, it is just like when cooking fish, you must put the fish head with chopped pepper first. 6. Add the remaining rabbit meat and stir-fry again. 7. Add an appropriate amount of salt, you can try it. The amount of salt should be light but not salty, because the second meal will be saltier than the first! Finally, add green onions and saute until fragrant. Three Cups of Duck

Main ingredients: 100 grams of duck neck, 200 grams of duck clavicle, 150 grams of duck wings, 200 grams of duck neck, 20 grams of light soy sauce, 35 grams of glutinous rice wine, and 25 grams of cooking oil. Method: 1 , directly heat the oil, then add the light soy sauce and Jiujiang rice wine and heat together; 2. When the three cups of ingredients are boiled and the aroma comes out, you can put the raw materials in; 3. Add sugar (this can neutralize the soy sauce) salty) Use low heat and keep turning the ingredients; 4. After about 45 minutes, the sauce can be released; 5. The duck is cooked, wait for it to cool, cut and serve; 6. Finally, pour the seasoning of the boiled duck on it. . Steamed tofu with minced pork

Ingredients: 1 piece of water tofu, 100 grams of minced pork, 1 spoon of Pixian bean paste, 2 green onions, 2 tablespoons of light soy sauce, a small amount of tapioca starch, an appropriate amount of salt, 20 fungus How to make it: 1. Chop the raw pork, cut the tofu into thin and even pieces, and place them on the plate to form a nice shape. Add a little tapioca starch, a little rice wine, and light soy sauce to the minced meat, mix and marinate for a few minutes. 2. Bring the wok to a boil, add oil and bring it to a boil of 60% heat, then add the minced meat and stir-fry, add the Pixian bean paste, minced garlic and Chaotian pepper and stir-fry the seasonings. 3. Add a small amount of salt and stir-fry for 30 seconds. Note that the Pixian bean paste itself has a salty taste and it is not suitable to add more salt. Pour the fried minced meat into a plate, sprinkle some green onion and fungus, steam for 7 minutes and turn off the heat.