Mapo tofu 1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, chopped dried Chili, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar. 2. Add a little vegetable oil to the pot and heat it on high fire. After the oil is heated, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or add minced beef together after pickling with the above seasoning. Stir-fry 3 Add tofu cut into small pieces. Turn down the heat 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! Coca-Cola Chicken Wings Ingredients: 6-8 chicken wings, a small cup of Coca-Cola, a little Chili powder, and a little cumin (cumin granules, not powder). Steps: put water in the pot, add chicken wings after the water boils, and the chicken wings will be cooked. Drain water for later use. Add more oil, stir-fry with chopped green onion and garlic, add chicken wings, add cumin and Chili powder, and stir-fry over high heat until the skin is slightly burnt. Skim off the excess oil with a spoon, add coke, salt and monosodium glutamate, and don't let any water go. When the coke is almost dry, turn off the heat and collect the juice. You can skim the minced garlic and chopped green onion with a spoon when burning coke. Don't forget to put the juice in the last course. Sichuan-style pork raw materials: the tip of pig's back buttocks, and green garlic auxiliary materials: bean paste, fermented soybean, onion, ginger, pepper, aniseed, cinnamon, yellow wine and cook the meat, and boiled for about 20 minutes, in which onion, ginger, pepper, aniseed, cinnamon and yellow wine are added, and the floating foam is removed. When chopsticks can be inserted into the meat, turn off the fire and soak for 5 minutes. In fact, we should shovel out the meat first, add the bean paste, stir fry in red oil, add lobster sauce, shredded ginger and shredded green garlic, and stir fry together. You don't need to add salt when frying this dish, because the bean paste is salty enough. Green garlic is slightly soft. Pour in rice wine and you can cook it. Braised pork 1, clean wok, heat it, add two spoonfuls of oil and three or four spoonfuls of sugar, and turn to low heat. Preliminary preparation: a piece of pork belly, cut into strips one centimeter square. 2. Stir constantly with a frying spoon to melt the sugar and turn it into a reddish-brown sugar solution, also called fried sugar color. 3. Pour the chopped pork belly and stir well, so that each piece of meat is stained with sugar. 4, add soy sauce, cooking wine, ginger, rock sugar, a little salt, boil, and then turn to low heat for about twenty or thirty minutes. When the juice evaporates almost, increase the fire to collect the juice. Five, that's it. Pickled fish 1, generally grass carp or snakehead is better. 2, wash the fish, pay attention to wash away the black membrane in the abdominal cavity. 3. Cut off the fins. 4. Cut the fish into sections. 5. Press the fish segment with one hand, and push the other hand close to the upper edge of the fishbone to feel the position of the fishbone and adjust the direction of the knife in time. 6. Remove the fishbone. Cut the fish head in half, put the fish under the slice, and leave the fish bones ... If you like to eat the bones together, you can also ignore this step. 7. Put the sliced fish horizontally and cut it piece by piece with a knife along the direction from the fish tail to the fish head, each piece is about 5-7 mm thick. Pay attention here! Don't turn in the wrong direction, or the cooked fillets will break. 8. Take an egg, pour it with both hands and pour out the egg white for later use. 9. Cut the fish bones into sections, put them into the basin together with the fish head, add salt and cooking wine and stir, then add the egg white and stir evenly, and let it stand for 20 minutes to wait for a while. 10, a pack of sauerkraut can be two packs, and you can put more if you like. 1 1, sauerkraut cut into pieces 12, put oil in the pot and heat it, preferably big oil, but for the sake of ... let's make it with ordinary oil! Stir-fry the chopped sauerkraut, then add water or broth to boil 13, first add the fish head and bones, and simmer for 5-7 minutes. 14. Add other fish fillets and simmer for 2-3 minutes ~ If you don't like fish heads, you can skip them. 15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish will be ready! Kung pao chicken material: chicken breast 400g fried peanuts 50g eggs 1 garlic 5-petal starch+appropriate amount of dried pepper 10 Note: seasoning can be used as appropriate: 500g edible oil (50g actually eaten) sesame oil 1 tablespoon soy sauce 65438. Salt 1 tsp sugar 1 tsp monosodium glutamate +0 tsp method 1. Wash chicken, cut into pieces, marinate and mix with egg white, salt and starch evenly; Wash garlic and cut into powder; 2. Heat the cooking oil in the pot, stir-fry the diced chicken in the pot and drain the oil; 3. Leave a little oil in the pot, saute dried peppers and garlic, then add diced chicken and stir fry; 4. Finally, add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, and stir evenly to thicken. Finally, add peanuts and stir evenly. Peanuts must be cooked before the dishes are ready, so as not to stir fry in the pot for a long time and affect the crispy feeling of peanuts. Boiled fish and grass carp, cut into fillets. Marinate fish and bones separately, and put more seasoning on the bones. Add an egg white, salt, pepper powder, pepper, chicken essence, starch, cooking wine and marinate for about 30 minutes. Put a little oil in the pot, add garlic and ginger slices. Do not use after frying. What's this oil for ~ ~ ~ It's used to fry fish bones, because fish bones are thick and the temperature required for fillets is different. Put a lot of oil, add pepper after a few tens of seconds, stir-fry the pepper slowly with low fire, add dried pepper (both steps are done with low fire), and then slide the marinated fish in the pot (it is best to wash the marinated fish with clear water because it will make the oil turbid) and the boiled fish with the same taste as the restaurant can be cooked and eaten:) Fish-flavored shredded pork material: 250g lean meat, 70g water-soaked fungus, and half a carrot. 2. Wash and shred onions, ginger and garlic for later 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 pot, and pour the shredded pork when it is heated to 50% hot oil. Stir-fry and add pickled pepper powder. When the stir-fry is extremely good, pour in fungus, shredded carrot and fish sauce and stir-fry a few times. Sweet and sour pork ribs material: pork ribs 500g chives 1 ginger 1 garlic 2 petals starch. Suitable seasoning: 500g edible oil (actual dosage is 45g), soy sauce 1/2 tablespoons balsamic vinegar 1 tablespoon refined salt 65438+. Wash and slice ginger and garlic; Wash shallots and cut into powder; 2. Put the oil in the pot, when it is heated to 50%, fry the ribs until the surface is brown and drain the oil; 3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices and garlic slices, stir fry with ribs, pour in warm water without ribs, boil over high fire and simmer for 30 minutes; 4. When the ribs are fragrant and soft, add sugar, vinegar and leek powder, thicken them with water starch, and collect the concentrated juice over high fire. Features: ruddy color, sweet and sour and mellow. A little relieved: sugar and vinegar should be put at the end, and the sweet and sour taste can come out. Hot and sour potato shreds. Hot and sour shredded potato is a home-cooked dish. The method is simple. The only raw materials needed are a potato, a little pepper, a little pepper and garlic cloves. Peel potatoes and shred them. The finer the better. ~ ~ Then shred the green and red peppers and dice the garlic cloves into 3 pieces. Cut the potatoes well and use cold water to remove starch, so that the fried dishes taste crisp. Fourth, prepare salt and white vinegar. Using white vinegar will make the dishes look clean. Fifth, the fire, sit in the wok, come on. 6. When the oil temperature is high, add the pepper granules and stir-fry the fragrance. Seven, the pepper must be fished out, or you will know if you eat it. Eight, when the oil is hot, add shredded pepper and minced garlic. Nine, stir fry a few times. Ten, put white vinegar. Eleven, put salt, and move quickly. Twelve, stir fry a few times to make the taste of salt more uniform. Thirteen, the dishes are cooked and shaped, and a plate of hot and sour crispy potato shreds can be used.