1. Slice pork tenderloin, mix egg white with starch, salt, monosodium glutamate and cooking wine to make a paste, and smear it on the meat slices;

2. Wash and slice cabbage leaves and ginger, and cut them into sections with scallion;

3. Put 35 grams of vegetable oil into the pot, heat it, pour in pepper and dried pepper, and fry it slowly until the pepper is golden yellow.

4. Then, cut pepper and pepper into fine powder;

5. Stir-fry the douban hot sauce with oil in the pot, then add the Chinese cabbage leaves, scallion, ginger, broth, soy sauce, pepper, cooking wine, monosodium glutamate and other seasonings, and stir a few times to make it evenly mixed;

6. Immediately add the sliced meat and stew for a few minutes. After the sliced meat is cooked, put the sliced meat up and sprinkle the chopped dried pepper and pepper powder;

7. Boil the remaining vegetable oil and pour it on the meat slices, so that the dried peppers, pepper powder and meat slices can be fried again with hot oil, which can make the hemp, spicy and fragrant.

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Spicy Doufu?

1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, chopped dried red pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.

2. Add a little vegetable oil into the pot, and heat it with strong fire. After the oil is hot, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or marinate the minced beef with the above seasonings and add them together. Stir-fried

3. Add tofu cut into small pieces. Turn the heat down and bring to a boil.

4. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot.

5. Take the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu is on the table!

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fried shredded pork with sweet and sour sauce

Ingredients: 250g lean meat, 70g agaric, half carrot, 30g pickled pepper powder, 2 shallots, 5 cloves of ginger/kloc-0, and appropriate amount of starch.

Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence.

Practice:

1, clean the lean meat, cut it into thick shreds, put it in a bowl, add salt and water starch and mix well;

2. Wash onion, ginger and garlic and shred them for use.

3, fungus and carrots are shredded for use.

4. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice.

5. Put the oil in the pan and pour the shredded pork when it is heated to 50% hot oil. Stir-fry and add the pickled pepper powder. When the stir-fry is excellent, pour the fungus, shredded carrot and fish sauce and stir-fry for a few times.

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Chongqing spicy chicken production materials:

Ingredients: chicken1000g

Seasoning: 8 grams of Zanthoxylum bungeanum, 30 grams of hot pepper (red, sharp and dried), 0/5g of scallion/kloc, 0/0g of ginger/kloc, 2 grams of monosodium glutamate, 8 grams of salt, 0/5g of cooking wine/kloc, 0/0g of soy sauce/kloc, 25g of vegetable oil and garlic.

The characteristics of Chongqing spicy chicken: crispy and crisp, with endless aftertaste. Teach you how to cook Chongqing spicy chicken, and how to cook Chongqing spicy chicken is delicious.

1. Cut the whole chicken into cubes;

2. Sprinkle soy sauce, salt and monosodium glutamate on the diced chicken, adjust the taste, and put it in cooking wine for about 30 minutes;

3. After heating the oil, first pour in the onion, shredded ginger and garlic;

4. Then pour in the delicious chicken and stir fry;

5. Then add the dried red pepper and pepper, stir-fry them quickly, and stir-fry the fragrance;

6. Finally, season with salt, monosodium glutamate and sugar, and serve.

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Production materials of chili pepper diced chicken:

Ingredients: 200 grams of bamboo shoot chicken, green bamboo shoots 100 grams. 25 grams of pickled peppers. 60g of seasoning oil, 20g of soy sauce and cooking wine, 3g of monosodium glutamate, 3g of salt, 20g of white sugar15g, 20g of wet starch, 5g of vinegar, 50g of onion, ginger and garlic, and a little soup.

The characteristics of chili pepper diced chicken are slightly sweet and delicious, which is one of the traditional Sichuan dishes. Teach you how to make chili pepper diced chicken, how to make chili pepper diced chicken delicious 1, cut the chicken into cubes 1 cm square, put a little soy sauce, salt and monosodium glutamate in a bowl, then add egg white and a little water starch to homogenize it;

2. Cut the dried red pepper into small pieces 0.7 cm square. Put salt, soy sauce, starch and sugar in a bowl to make a mixed juice for later use. Add oil in a spoon, and when it's half cooked, put the diced chicken into the spoon and slip it thoroughly, pour it into a colander, control the oil, add onion, ginger and pepper slices into a wok, add the diced chicken, pour the mixed juice, turn the spoon over, pour out the oil, and take out the spoon and put it on a plate.

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Production materials of Mao Xuewang:

Ingredients: duck breast, pork heart, pork belly, ham sausage, mushrooms, Chinese cabbage, soybean sprouts, green onions, pickled peppers, dried peppers, butter, sesame oil, pepper, monosodium glutamate and chicken feed.

Teach you how to make Mao Xuewang, how to make Mao Xuewang delicious 1) Cut duck Xuewang into strips;

2) Slice chicken breast, pork belly and pork heart ham sausage;

3) Slice Lentinus edodes, cut Chinese cabbage and celery into sections for later use;

4) Place the wok on a strong fire and add a little oil;

5) Stir-fry Chinese cabbage, celery, green onion and soybean sprouts;

6) Add monosodium glutamate, add a little sesame oil, and put it in a bowl for the bottom;

7) Place the wok on high fire, and put the chicken breast, pork belly, pork heart and ham sausage in the wok;

8) Add pickled peppers, dry peppers will be fried until fragrant, add a little fresh soup, then add butter, sesame oil, monosodium glutamate and chicken essence to the pot;

9) Add the auxiliary materials that have been fried for the bottom.

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Making materials of Sichuan style pork:

Ingredients: pork ribs (pork belly) 400g.

Accessories: green pepper100g

Seasoning: 25g of bean paste, 0g of sweet noodle sauce10g, 5g of soy sauce10g, 5g of cooking wine, 3g of salt, 2g of monosodium glutamate, 20g of vegetable oil, 0g of scallion10g of garlic (white skin)10g.

The characteristics of Sichuan style pork: the dishes are red and green, full-bodied, rich and delicious, slightly spicy and sweet, fat but not greasy. Teach you how to cook cooked pork, and how to cook cooked pork is delicious. 1. Scrape the pork with skin connected with fat and thin, put it in a soup pot, cook it for 10 minute, take it out and cool it when it is 80% ripe, and cut it into pieces 5 cm long, 4 cm wide and 0.2 cm thick.

2. Wash the green peppers and cut them into horse ears with an oblique knife;

3. Pixian bean paste is chopped into Rong.

4. Put the wok on a medium fire, put oil and heat it, and stir-fry the meat slices slightly;

5. Pour out the excess oil, add ginger slices and garlic slices, stir-fry slightly, then add green pepper, Pixian bean paste, sweet noodle sauce, cooking wine, refined salt, monosodium glutamate and soy sauce, stir-fry until raw.

Tips for making Sichuan-style pork: 1. Select pork leg with fat and thin joints. In cook the meat, the pork is cut off and the skin is soft, so it should not be too rotten.

2. Stir-fry the sliced meat in a hot pot, and add a little salt to make the sliced meat stir-fry until it spits oil and rolls slightly around, showing the shape of a lamp nest.

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