◆ Fish-flavored shredded pork Ingredients: lean meat 150g, soy sauce 6g, refined salt 2g, vinegar 8g, white sugar 10g, chopped green onion 60g, ginger rice 3g, garlic rice 5g, minced red pepper 20g, cooking wine 4g, appropriate amount of bean flour and salad oil 65g. Output: 1. 2. Hook sugar, soy sauce, salt and vinegar into a bowl, and add a little water and bean powder to make a sauce for later use. Put the pot on the fire to refuel. When heated to 50% to 60%, put the shredded pork with a sizing code into a pot, stir fry quickly with a spatula until the shredded pork turns white, add chopped pepper and ginger rice, stir fry and color, that is, add garlic rice and stir fry until fragrant, add chopped green onion and pour in the prepared flavor juice; Stir-fry with a spatula until the dishes are firm and oily, and add a few drops of vinegar. ◆ Couples' lung slices materials: beef, tripe, beef heart tongue, celery, salt-fried peanuts, soy sauce, sesame, pepper powder, monosodium glutamate, star anise, pepper, cinnamon, refined salt, white wine and Chili oil. Output: 1. Clean fresh beef and beef offal, and cut beef into 500g pieces; Boil beef and beef offal in a boiling water pot, and scoop them up for later use. Cut celery 3 into fine flowers. If there is no celery, cut onion 3 into granules for later use. White sesame 3 kang to bud yellow, slightly simmer a nest. Stir-fry half a catty of raw peanuts with salt, remove clothes and grind into small particles. 2. Take another pot, add soy sauce, spices (including pepper, cinnamon and star anise), refined salt and white wine, add water, and add beef and beef offal. Cook on high fire for about 30 minutes (defoaming), and then on low fire for 90 minutes until the beef offal is cooked but not rotten. Take out the cooked beef first and let it cool for later use. Cut the heart in half before cooking, and scrape the surface of the tongue after cooking. Boil the brine with strong fire for about 10 minute, then put monosodium glutamate, Chili oil, soy sauce, pepper powder and brine into a bowl to make juice; Then cut the cooled beef and beef offal into thin slices about 6 cm long and 3 cm wide and mix them together. First put the celery flowers at the bottom of the bowl, then spread the beef and beef offal on it, pour the sauce on it and mix well. Divide into several plates and sprinkle with sesame seeds and peanuts respectively. ◆ Boiled beef ingredients: beef tenderloin, garlic sprout, green bamboo shoot tip, celery, ginger rice, garlic rice, Pixian watercress, dried pepper, pepper, refined salt, soy sauce, soup stock, bean powder monosodium glutamate and mixed oil. Production: 1, cut the beef transverse rib into pieces with a length of 4 cm, a width of 2.2 cm and a thickness of 0.2 cm; Cut garlic sprouts and celery into 10 cm long sections, and slice lettuce tips. 2. Put a little oil in the hot pot, stir-fry the dried pepper and pepper with seeds in the pot, shovel it up and chop it on the chopping block; 3. Put the wok on fire, add the mixed oil to heat it, add the garlic sprouts, celery and lettuce tips, stir fry and put the salt on the bottom of the wok; 4. Put the wok on a big fire, add the mixed oil and heat it to 40%, add Pixian watercress and stir fry, add Jiang Mo and minced garlic, stir fry with stock, remove coarse residue, add salt and soy sauce and stir fry; Shake beef slices with salt and wet starch, and gently stir with chopsticks. When the beef is stretched and cooked and the soup is thick, take it out of the pot and spoon it on the dish. 5. Sprinkle chopped prickly ash and pepper on it, and then pour in the mixed oil that is burned to 70% heat. ◆ Shancheng Spicy Chicken Ingredients: a rooster (about 1250g), 75g of dried Chili Festival, more than 20 slices of pepper, 50g of red soy sauce, 3g of refined salt, 40g of soy sauce 10g of cooking wine, 2g of Chili noodles, ginger slices 10g, appropriate amount of cooked white sesame seeds and appropriate amount of chopped green onion. 750g salad oil (about 1 00g) Output:1. Slaughter chicken, remove hair, cut into thumb-sized pieces, add salt and cooking wine 10 minutes or more, and cut dried Chili into small pieces. 2. When the oil in the pot is heated to 40%, dry the Chili festival and pepper and stir-fry until the fragrance is overflowing. When the chili festival is brownish red, scoop it up with a colander, that is, put the chicken pieces into the pot and stir-fry until the skin and meat of the chicken pieces are cooked, and remove the excess oil. Add ginger slices, cooking wine and red soy sauce, stir-fry Chili noodles for a while, add crispy Chili festival and monosodium glutamate, pour sesame oil, turn over the pan, sprinkle with white sesame seeds and chopped green onion and serve. Features: Shancheng spicy chicken is the first famous dish in Chongqing. The cock must be killed and cooked now, and don't buy frozen chicken in the supermarket, so as to keep the chicken fresh, tender and fat. Pepper and pepper must be red in color and fragrant, so that the dishes can be spicy and fragrant. ◆ kung pao chicken ingredients: chicken breast (or leg) 250g, dried chili 15g, peanuts 50g, sliced ginger and garlic 5g, onion 20g, soy sauce 15g, sugar 10g, vinegar 15g, more than 20 pieces of chili, and chili noodles 2g. Output: 1. Beat the chicken with the back of a knife (if it is chicken leg meat, you need to break its tendons with a knife), then cut it into cubes 1 cm square, add salt, cooking wine (part of it) and water, grab the taste, and then add soybean flour to thicken it. Mix soy sauce, sugar, vinegar, monosodium glutamate, cooking wine and soybean powder into juice. Soak peanuts in warm water, peel them, and fry them until crisp. 2. Put the oil in the wok. When it is 60% hot, add the dried pepper and stir-fry until it is brownish red. Quickly add the pepper and stir-fry, then add the diced chicken, ginger and garlic slices and stir-fry, and continue to add the pepper noodles. Stir-fry until the oil is red and spicy, add the onion, cook the sauce, stir fry a few times, and finally pour in the flower kernel. Stir-fry a few times quickly, evenly push out of the pot, and add a little vinegar to enhance the fragrance and taste. ◆ Ingredients of the mouthwatering chicken: 1 chicken (about 1 1,000g),10g pepper oil,10g sugar,10g sesame paste, 30g ginger and garlic juice, 30g sesame oil,/kloc- Output: 1. Slaughter and clean live chickens, remove the tips of feet and wings, soak them in boiling water to remove blood, then remove them and rinse them with clear water. When the pot is heated to 70℃ with water, add chicken essence, onion, ginger, pepper, cooking wine and refined salt, turn off the fire when it is just broken (skim the floating foam when cooking, and cook for about 12 minutes), remove the pot from the fire, cut the soup into strips and put it into a concave container after it is cool. 2. Mix red soy sauce, ginger and garlic juice, sesame sauce, cooked pepper, pepper oil, white sugar, vinegar, monosodium glutamate, red oil and sesame oil into juice in a bowl and pour it on the chicken strips. Sprinkle with sesame, peanuts and chopped green onion. Description: The temperature of cooked chicken is just cooked. Generally, cocks only cook for 10 minutes or more. Judgment method: insert the bamboo stick into the chicken, only small bubbles emerge, no blood. At this time, the chicken can't be cooked, so it should be soaked in the original juice, so that the cooked chicken is smooth and oily. The reason is that after the chicken is cooked, the heated cells of the chicken are broken and the internal juice is lost. At this time, people feel that the chicken has shrunk. When the chicken is cooked, it can be soaked in soup, which can make the cells flush and fill with water, and the body is full and the meat is tender. ◆ Boiled fish fillets Ingredients: grass carp 1 strip (about 1000- 1250g), soybean sprouts 250g, dried Chili festival, pepper, garlic slices, ginger slices, cooking wine 10g, fresh soup 500g, monosodium glutamate 3g, chicken. Production: 1, fish viscera, gills and scales, washed. Cut open the fish head, take off two pieces of fish with a knife, slice the fish bones, change the fish bones into thin slices with an oblique knife and put them in a bowl. Add salt, monosodium glutamate and cooking wine for half an hour. 2. Put the pot on the fire, heat it with a little oil, stir-fry the bean sprouts slightly, add the fresh soup, add the fish head, fish bones, salt and chicken essence, and cook until the soup boils. Pick up the bean sprouts with a colander and put them in a big basin for later use. Add egg white and bean flour to the fish fillets and catch well. Put the fish fillets into the pot one by one, turn off the fire after about 1 minute, quickly pick up the fish fillets with a colander, put them into the pot, and cover them with bean sprouts. 3, another pot, pour salad oil, burn to 40% to 50% heat, add pepper, pepper, garlic slices, ginger slices, stir-fry the fragrance in the pot, and pour it into the basin filled with fish fillets. ◆ Fish fillets of bean curd Ingredients: one piece of grass carp (about 1 0,000g), tofu with internal fat 1 box, 20g of pickled pepper powder, 2g of pepper noodles, 5g of lobster sauce powder, 3g of refined salt, 6g of monosodium glutamate, 2g of white sugar, 5g of ginger and garlic, 0g of pepper powder 1g, and 65433 crisp soybeans. Output: 1. Slaughter the fish, take out two pieces, cut the 0.3cm thick fillets with an oblique knife, add a little salt, cooking wine, pepper, monosodium glutamate10min to the bowl, then add egg white and water bean powder and mix well. 2. put fresh soup in the pot, put a box of tofu, mash it, boil it on low heat, and put it in a concave basin. Add water to another pot and bring to a boil. Keep it slightly boiling. Slide the fillets into the pan until they are just cut off. 3. Clear the pot of hot oil, soak red pepper, minced ginger and garlic, Chili noodles and minced fermented beans, add fresh soup, monosodium glutamate, white sugar, cooking wine, tofu (decanted water) and fish fillets, push them evenly and burn them to taste, put them in a big bowl, and sprinkle with chopped green onion, pickled mustard tuber and crisp soybeans. 4. Heat the oil to 70% heat by fire, and pour the oil from the pot into the fish fillets (you can put a teaspoon in it). ◆ Pickled fish ingredients: 1 grass carp (about 1000- 1250g), pickled cabbage 250g, pickled pepper powder 25g, salad oil 40g, melted lard 20g, ginger slices 7g, garlic slices 10g and chopped green onion/kloc-. Output: 1. Clean the fish, cut open the fish head, take off two fillets with a knife, cut the fish bones into pieces, and replace the fillets with an oblique knife. Sliced sauerkraut. Egg white, dried bean powder, make egg white bean powder. 2. After adding salt, ginger slices, onion knots and cooking wine to the fish fillets, mix well with egg white bean powder. 3. Heat the oil in the wok to 50% heat, add the fish fillets and slide until it breaks. Leave a little oil in the pot, add pepper, pickled cabbage and ginger slices, stir-fry, add soup, add cooking wine, salt, monosodium glutamate and pepper to taste, add fish heads and bones to taste, pick them up and put them in a bowl; Cook the fish fillets for 1-2 minutes, pour the fish and soup into a basin, and sprinkle with ginger, garlic and chopped green onion. 4. Heat a little oil in the pot to 50% heat and pour it evenly on the ginger rice, garlic rice and chopped green onion. ◆ Ingredients of Mapo diced fish: fresh fish 1 strip (about 1000g), small pieces of tofu with internal fat 1, 75g of minced beef, 30g of Pixian watercress, 20g of minced red pepper, knife-edge pepper 10g, and minced lobster sauce/kloc-0. Production: production: 1, boneless grass carp, cut into cubes 1.5 cm square. Add salt, monosodium glutamate and cooking wine and marinate for a few minutes. Tofu is also cut into pieces of the same size, cooked in a pot with a little salt, drained and soaked in raw juice in a soup basin for later use. Chop beef into powder, cut dried Chili into pieces, cut ginger and garlic into rice, diced onion, and chop watercress and lobster sauce respectively. Stir-fry dried peppers and cut them into knife-edge peppers. 2. Dry the fine bean powder on the diced fish and put it in a boiling water pot to remove it. Heat hot oil in another pot, saute minced beef and ginger rice until fragrant, then add minced Pixian watercress, minced red pepper, diced pepper (part of it) and minced lobster sauce, stir-fry until fragrant and colored, add a little fresh soup, then add tofu to taste slightly, and take it out and put it on the bottom of the plate. Add diced fish, soy sauce, melted lard, cooking wine, monosodium glutamate, sugar and other seasonings, and slowly cook until it tastes delicious. When the juice in the pot is thick, thicken the juice with water bean powder, and finally put the green garlic in the pot and push it evenly. Cover the diced fish with juice and sprinkle with pepper. 3. Put the wok on the fire, pour in a little oil, and when it is 70% to 80% hot, pour it on the knife-edge pepper in the dish, simmer the fragrance, and finally sprinkle with pepper powder and chopped green onion. Features: spicy and delicious, with good color, fragrance and taste. ◆ Fish-flavored eggplant seed ingredients: eggplant 500g, soy sauce 1 5g, vinegar10g, sugar10g, bean flour 3g, cooking wine 5g, onion 5g, ginger 3g, garlic 3g, chopped green onion 3g, Pixian watercress 4g, pickled pepper. 2. Put the soy sauce, vinegar, sugar and bean powder into a bowl and mix them into sauce for later use. 3. Put the pot on a big fire, add oil and heat it to 7 degrees, then stir-fry Pixian watercress, then stir-fry eggplant pieces, minced ginger and garlic, and minced pickled pepper; Finally, pour in the sauce, add the chopped green onion, push well and stir fry. ◆ Mapo Tofu Ingredients: 250g gypsum tofu, 75g beef, 15g green garlic, 20g Pixian watercress, 5g pepper noodles, 1.5g pepper noodles, 3g lobster sauce, 30g soy sauce, 20g cooking wine, 5g salt, 2g monosodium glutamate, 3g Jiang Mo and 5g chopped green onion. Production: 1, tofu cut into pieces 1.3 cm square, put in boiling water pot, add salt and scoop thoroughly. 2, beef minced. Wash the green garlic and cut it into small pieces 1 cm long. Chop watercress and lobster sauce. 3. Heat the oil in the pot to 60% heat, add the minced beef, stir-fry with clear water until it is crisp, then cook the wine, stir-fry the watercress until red, stir-fry the Chili noodles, Jiang Mo and lobster sauce, add the soup, add the tofu, soy sauce and salt, and cook the tofu with low heat for 3 minutes to taste. When the soup is slightly dry, add monosodium glutamate, green garlic and water bean powder. Note: In the production process, after the tofu is boiled in the pot, it should be cooked slowly with a small fire to make the inside and outside taste the same. Because the tofu is tender, the action should be light. ◆ Chicken feet with pickled peppers Ingredients: chicken feet 500g, pickled ginger 60g, pickled red 75g, pepper 1 vial, pepper 3g, ginger 25g, celery 50g, green onion 30g, old pickled pepper jar brine 300g, white wine 20g, monosodium glutamate15g, salt and appropriate amount of cold boiled water. Output: 1. Chop off the toes of the chicken feet, scald them with boiling water and take them out. Remove the old skin and rinse it with clear water until it turns white and clean. Pickled peppers are pedicled, soaked ginger is torn into strips, green onions and old ginger are washed and mashed, celery is peeled, washed and cut into long sections. 2. Add clear water, cook the chicken feet on medium heat to remove floating foam, add ginger and a little white wine, cook until the chicken feet are six-cooked (the skin on the chicken feet is easy to pinch out with fingernails), remove and rinse in cold water. 3. Mix a proper amount of cold boiled water with the salt water, salt, pepper, white wine and monosodium glutamate of the old pickle jar and put it into the basin. Then remove the chicken feet from the cold water, drain the water, and put them in a basin with pickled peppers, wild peppers (without the original juice), pickled ginger, old ginger and celery for neutralization. Make sure all the ingredients are delicious, and the pickles and bittern can just drown the main ingredients. 4. Cover the pickle pot with plastic wrap, put it in a cool place (it is best to put it in the freezer in summer), soak it for 8- 10 hours and take it out. You can eat it.