Koushui Chicken is a traditional famous dish, which belongs to Sichuan cuisine. The dish is rich in seasonings and combines spicy, delicious and tender. ? When cooking, the soup used to cook chicken is very particular and needs to be just right, so that the soluble protein of chicken can be preserved to the maximum extent, the delicacy of chicken can be increased, and it can also have its unique flavor and taste.

Second, sweet and sour pork ribs

Sweet-and-sour pork ribs belong to a typical traditional dish with popular characteristics in sweet-and-sour flavor. It uses fresh pork chops as the main ingredient, and the meat is fresh and tender, and the color of the dish is red, bright and oily. Chops 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, the ribs are put into a pan and stir-fried, and finally the rice vinegar is poured to make them taste sweet and sour.

Third, burn hairtail

Hairtail has no small thorns, so it is particularly easy to eat. Braised hairtail juice is delicious, and many people like to eat hairtail, but they are afraid to do it. Worried about being too fishy, it is very effective to deal with these fishy dishes with high-degree rice wine, and you can also 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 before Qingming Festival, using the unique braising technique of Shandong cuisine. This is a famous dish with a long history. The four flavors of fresh, sweet and salty complement each other and have endless aftertaste.

Five, steamed bass

The cooking skills of steamed bass are mainly steamed vegetables, and the taste is light. Taking perch as the main ingredient, the cooking skill of steamed perch is mainly steamed vegetables, and the taste is salty and fresh. Choose a catty of perch, steam it just right, the fish is just cooked, tender and smooth, and the delicacy of the fish is completely presented. The soup is sweet with rice wine and fragrant with soy sauce, and every bite is absolutely enjoyable.