0.5 of Zanthoxylum bungeanum or 0.2 of Zanthoxylum bungeanum powder, 0.3 of dried pepper, 3 of Sichuan bean paste, sugar 1, vinegar 1, and appropriate amount of onion, ginger, garlic, wine and soy sauce. The preparation method is to fry dried chili until brown, then add pepper and stir-fry, stir-fry onion, ginger and garlic, and then add other seasonings.

3, Chili pepper flavor

Sichuan red bean paste 1. Sugar 0.3. 0.3 vinegar. Onion, ginger, garlic, soy sauce, wine. The recipe is to stir-fry the onion, ginger and garlic first, then stir-fry the bean paste into red oil and mix it with other ingredients. It is characterized by fresh fragrance and slight acid. It can be used to make dishes such as diced Chili chicken and diced spicy and hot fish.

4, dried tangerine peel flavor

0.5 of Zanthoxylum bungeanum, 0/of dried chili 1, 3 of Sichuan bean paste, 2 of sugar, 2 of dried tangerine peel, soy sauce, onion, ginger, garlic and wine. The production method is to fry the dried peppers first, and then fry the peppers. If you use dried tangerine peel, fry it. If dried tangerine peel is ground into powder, it can be sprinkled near the end of cooking.

Stir-fry onion, ginger and garlic, then stir-fry sauce, and then add seasoning such as soup to stew raw materials. It tastes spicy and delicious, and has the unique aroma of dried tangerine peel, which can be used to make dried tangerine peel beef and dried tangerine peel chicken.

Onion 10. Pepper 2. Soy sauce 12. Sugar 2. Vinegar 2. Fresh soup. The production method is to soak Zanthoxylum bungeanum in wine overnight, then chop it into fine mud with scallion, add soy sauce, sugar, vinegar and other ingredients and mix well. Characterized by sesame seeds, fresh and salty. It can be used to mix vegetables such as prickly ash slices and prickly ash slices.

6. Strange smell

Sichuan red bean paste 1. Sesame paste 1. Sugar 0.8. 0.8 vinegar. Pepper powder 0.05. Petroleum 1. Onion and garlic 0. 1. Soy sauce and fresh soup are both suitable. The method is to stir-fry Sichuan bean paste with oil until the oil turns red, stir-fry sesame paste with fresh soup, and mix all the ingredients evenly. Its characteristics are spicy, hemp, sweet, sour, salty, fresh and fragrant, and its taste is very rich. It can be used to make diced chicken and sliced duck.

7. Hot and sour taste

Its characteristics are sour, spicy, fragrant and slightly sweet, while the latter is sour and refreshing, salty and sour in the mouth and spicy when swallowed. Used for frying hot and sour squid rolls, hot and sour fish fillets and other vegetables; Hot and sour soup, hot and sour stewed chicken blood, etc.

Extended data:

Characteristics of dishes:

It is mainly composed of senior banquet dishes, ordinary banquet dishes, popular leisure dishes and home-cooked dishes. The four major cuisines not only have their own styles and characteristics, but also penetrate and cooperate with each other to form a complete system, which is widely used in all walks of life and even abroad.

Sichuan cuisine features: fresh, spicy, one dish and one grid, various dishes.