1. Ingredients for spicy pork slices: 250 grams of lean pork (preferably pork tenderloin), 100 grams of rapeseed, 3 grams of minced ginger, 2 grams of crushed Sichuan peppercorns (about half a teaspoon), 1 tablespoon of chili oil (15ml), a small amount of sugar (half a teaspoon), 1 tablespoon soy sauce (15ml), 1.5 tablespoons Pixian Douban (about 30g), 2 teaspoons starch (about 10g), an appropriate amount of broth (about 3 tablespoons, no (replace with water), a small amount of salt (less than half a teaspoon), 300 grams of oil (actual consumption: 50 grams), 10 ml of sesame oil, 1 egg white

Method: 1. Cut the pork tenderloin slices into pieces about 0.3 cm thick Put large slices into a bowl, mix well with egg white, starch and salt, marinate for later use; 2. Chop the Pixian bean paste; wash the rapeseed; mix soy sauce, sugar, starch and broth into gravy for later use ; 3. Heat the wok, add 1 tablespoon (15ml) of oil, add the rapeseed and stir-fry until raw, season with a little salt; 4. Spread the fried rapeseed on the bottom of the plate; 5. Wash the wok Clean, heat, add more oil, when it is 60% hot, add the meat slices and stir-fry; 6. When the meat slices change color, drain out the excess oil; 7. Add bean paste and minced ginger, stir-fry evenly, and stir-fry until the meat slices change color. Fragrance; 8. Pour in the prepared gravy and stir-fry evenly; 9. Add chili oil and sesame oil and stir-fry evenly, then spread it on top of the rapeseed. 2. Ingredients for boiled meat slices: 250 grams of lean pork (or beef), 200 grams of cabbage (or other seasonal vegetables, lettuce is usually used in Sichuan), 50 grams of Pixian watercress (3 tablespoons), 25 grams of cooking wine (1.5 tablespoons), 25 grams of starch (1.5 tablespoons), 2 grams of salt (about 1/2 teaspoon), a small amount of chicken essence, 10 grams of dried chili, 20 Sichuan peppercorns, appropriate amount of green onions, 400 grams of broth, 100 grams of oil, 3 grams of soy sauce (1 teaspoon) , 5 grams of sugar (1 teaspoon), 4 cloves of garlic (peeled and minced), 5 grams of ginger (minced)

Method: 1. Cut the lean meat into about 5 cm long and 2.5; cm wide and 0.3 cm thick (just a rough estimate, no need to strictly measure, in short a thinner one would be better). If you find it difficult to cut, you can put the meat in the freezer to freeze for a while. When the meat is a little hard, slice it and use starch. Mix the meat with , cooking wine, salt and a little water and marinate it for a while. 2. Wash the cabbage, tear the leaves into large pieces by hand, and cut the cabbage into thin slices diagonally with a knife; wash the green onions and cut them into sections; cut the dried peppers into sections with scissors and set aside; chop the Pixian bean paste and set aside; 3. Pour 30 grams of oil into the wok, add dried chili segments and Sichuan peppercorns and fry over medium heat until brownish red, remove and set aside. 4. Turn up the heat, add the scallions into the wok and stir-fry until fragrant, then add the cabbage and stir-fry until raw, spread in a large bowl and set aside. 5. Heat the pot, pour in 30 grams of oil, add Pixian watercress and minced ginger and stir-fry until red oil emerges. 6. Add broth and bring to boil. 7. Put the marinated meat slices into the pot and spread them with chopsticks. When the meat slices are cooked until they spread out and change color, add soy sauce, chicken essence and sugar to taste.

8. Pour the meat slices and soup into a large bowl lined with cabbage. 9. Chop the pre-fried dried chili and Sichuan peppercorns and sprinkle them on the meat slices. Sprinkle the minced garlic evenly on the meat slices. superior. 10. Wash and dry the pot, add 40 grams of oil, heat until 90% hot (smoking), then pour the hot oil evenly over the meat slices.

3. Garlic white meat roll ingredients: 250 grams of pork leg tip, 1 cucumber, 1 green onion (shredded) Seasoning: 25 grams of garlic paste, 25 grams of red soy sauce, 50 grams of chili oil, a small amount of MSG, 5 grams of sesame oil, 10 grams of sugar grams, 10 grams of ginger slices, and 10 grams of green onion segments. Method: 1. Put an appropriate amount of water (enough to cover the meat) and ginger slices and green onion segments into the pot. After the water boils, put the pork leg tip into the soup pot and cook (approximately 8-10 minutes, chopsticks can penetrate the meat) 2. Turn off the heat and soak the meat for 20 minutes. 3. Take out the meat, let it cool, drain, and cut into large thin slices. 4. Wash and shred the cucumber and shred the green onion. 5. Place cucumber shreds and green onion shreds on the meat slices, roll them up, arrange on a plate 6, mix garlic paste, red soy sauce, chili oil, MSG, sesame oil, and sugar into seasoning, pour it on the meat rolls

4. Pickled fish: Ingredients: 1 fresh fish (about 500g, grass carp, crucian carp, etc., I used carp), 50g pickled green vegetables, 50g pickled red pepper, 10g chopped green onion, 5g minced ginger, 5g minced garlic grams, 15 grams of cooking wine (1 tablespoon), 15 grams of soy sauce (1 tablespoon), 10 grams of starch (2 teaspoons), 5 grams of vinegar (1 teaspoon), 5 grams of soy sauce (1 teaspoon), 3 grams of sugar (half a tsp), 500 grams of broth, oil Method:

1. Remove the scales, internal organs and gills of the fish, wash it, and wipe dry the water. I used carp, and remove the gills. Make a cut on each side of the fish body near the tail. Without cutting through, pull out a white line in the middle of the fish body (commonly known as the fishy line), and do the same on the other side. For other types of fish, this step can be omitted. 2. Drain the water from the pickled green vegetables, cut into thin strips, and mince the soaked red pepper. 3. Heat the wok, add enough oil (to submerge the fish), heat until 80% hot (it starts to smoke), add the fish and fry for about 1 minute. 4. Gently shake the pan to allow the oil to contact all parts of the fish. Use a spatula to turn the fish over and fry for about 1 minute. Remove and drain the oil and set aside for later use. 5. Pour out the excess oil in the pan and leave it for 3 seconds. Tbsp of oil, add minced red pepper, ginger, onion and garlic and stir-fry until fragrant, add cooking wine. 6. Pour broth and soy sauce into the pot and bring to a boil. 7. Add shredded pickled vegetables and bring to boil. 8. Add the fried fish and cook for about 6 minutes, pouring the soup over the fish with a spoon. 9. Remove the cooked fish and place on a plate. 10. Add vinegar, sugar and a little salt to the soup in the pot to taste. Add a little water to the starch to make wet starch. Pour into the soup in the pot and remove from the heat to form a thin gravy. 11. Pour the thickened soup over the fish and garnish with coriander or chopped green onion. 5. Ingredients for Chongqing Spicy Grilled Fish: 1 grass carp (carp and other other fish can also be used, about 1.5 pounds), 50 grams of parsley, 1 green bamboo shoot, 1 loofah (garnishes can be based on your preference: lotus root, dried tofu, etc. Cucumbers, potatoes, etc. will all work) 20 grams of ginger, 100 grams of garlic, 100 grams of dried chili, 20 grams of pickled pepper, 15 grams of Sichuan peppercorns, 2 tablespoons of Pixian watercress (30ml), 1 tablespoon of black bean paste (15ml), 1 tablespoon of soy sauce spoon (15ml), appropriate amount of salt, 1 teaspoon of sugar (5g), a little chicken essence, 250ml of fresh soup, marinated fish seasoning: green onions, ginger slices, salt, cooking wine, chili noodles, pepper noodles, cumin powder, soy sauce, oil Method: 1. Wash the slaughtered fresh grass carp, cut off the fins, use a knife to make cuts on both sides of the fish body, then separate the fish part along the fish bones, so that the fish is divided into two halves, and the backs of the fish are connected together, and use green onions. , ginger slices, 1 spoon (5ml) cooking wine and 1 teaspoon (5g) salt, rub the fish body evenly and marinate for 10 minutes. 2. Place the marinated fish on a baking sheet lined with tin foil, place onion slices and ginger slices, brush the fish body with oil and soy sauce, sprinkle with chili powder, Sichuan pepper powder, and cumin powder, and put in a pot preheated to 220 degrees. Bake in the oven for 20 minutes (you can take it out and brush it with soy sauce and oil in the middle). 3. Cut the ginger into minced pieces, cut the garlic into large pieces, remove the old celery leaves, wash and cut them into sections, chop the bean paste and pickled peppers into small pieces, peel the green bamboo shoots and cut them into cubes, and peel and cut the loofah into cubes.

4. Put 50 grams of oil in the wok, heat until 50% hot, add minced ginger and garlic cloves and stir-fry until fragrant, add minced Pixian watercress, pickled peppers and black bean paste and stir-fry until fragrant. 5. Add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant, add fresh soup and bring to a boil. Add soy sauce, salt, sugar and chicken essence to taste. 6. Add the green bamboo shoots and celery and cook together. When cooked, add the loofah and turn off the heat. 7. Remove the ginger and green onion from the grilled fish and put it into a deep basin (in fact, you can also put it into this deep basin from the beginning), and pour the side dishes on the fish. 8. Bake the fish with garnishes in the oven at 200 degrees for 5 minutes. 9. Wash the wok and heat it up, add 2 tablespoons (30ml) of oil and heat it until it is 50% hot. Add an appropriate amount of dried chili and Sichuan peppercorns and stir-fry until fragrant (be careful not to burn the Sichuan peppercorns and chili peppers), and pour it over the roasted rice while it is hot. Garnish the fish with coriander and serve.

6. Mapo Tofu Ingredients: 200g tofu, 100g beef filling, 15g green garlic, 20g bean paste, 10g tempeh, 10g ginger, 0.5g chili powder, 1.5g pepper powder, 10g soy sauce, 1g salt (According to taste), 5 grams of sugar, 3 grams of wet starch (add a little water to starch and mix thoroughly), 150 grams of broth (or water), 75 grams of oil. Method: 1. Cut the tofu into 2 cm square pieces, add added Boil it in boiling water with a little salt to remove the beany smell, take it out and soak it in water 2. Chop the tempeh and bean paste, cut the green garlic into sections, mince the ginger 3. Heat the wok, add oil, and stir-fry the beef stuffing. 4. Stir-fry the beef stuffing until it turns golden brown. Add bean paste and stir-fry 5. Add black bean paste, minced ginger and chili powder and stir-fry until the beef turns color. 6. Add broth and boil. 7. Add tofu and cook for 3 minutes. 8. Add soy sauce, Green garlic segments, sugar, season with salt (no need to add salt if you think it is salty enough) 9. Use wet starch to thicken the soup 10. Sprinkle with pepper noodles after serving 7. Maoxuewang Ingredients: 100 grams of hot pot seasoning (available in supermarkets) Those who sell Chongqing hot pot seasonings, I chose "Baijia" (spicy), about 350 grams of duck blood, 300 grams of soybean sprouts (I didn't buy soybean sprouts, but mung bean sprouts), 10g of dried chili (use Cut into 1 cm long sections with scissors, remove seeds), 1 spoonful of Sichuan peppercorns, appropriate amount of salt, 2 spoons of cooking wine, scallions, 3 cups of chicken broth (or bone broth)

(usually eel, lunch are also added meat, yellow throat, etc. If these are added, the hot pot seasonings and other ingredients will be increased appropriately) Method: 1. Cut the duck blood into 1 cm thick slices 2. Put an appropriate amount of water in the pot, boil it and put the duck blood slices into the boil 2 minutes, remove and drain the water 3. Wash and drain the bean sprouts 4. Heat the oil in the wok until it is 50% hot. Add the shredded green onions and saute until fragrant. Then add the bean sprouts and stir-fry until cooked. Add appropriate amount of salt to taste and put it into a large bowl. Set aside 5. Add the hot pot seasonings to the pot and stir-fry, add cooking wine and chicken broth (or bone broth), bring to a boil, add the duck blood slices and cook (float, about 5 minutes) 6. Add the duck blood slices and hot pot Pour the ingredients together into a large bowl containing the bean sprouts. 7. Clean the pot, pour 2 tablespoons of oil (6 tablespoons) and heat it until it is 40% hot. Add the dried chili segments and Sichuan peppercorns, turn to low heat and fry until fragrant, and finally pour in Serve in a large bowl. Ingredients for diced Sichuan peppercorn chicken: 2 chicken drumsticks (about 400g), 1 green pepper, 1 red pepper, 10g Sichuan peppercorns, 25g dried chili peppers, 20g ginger slices, 15g green onions, 10 garlic slices grams, 2 tablespoons of soy sauce (30ml), 1 tablespoon of cooking wine (15ml), 1 teaspoon of sugar (5g), 1 teaspoon of sesame oil (5ml), appropriate amount of salt, a small amount of chicken essence, 50g of oil, 50g of fresh soup. Method: 1. Cut the chicken legs lengthwise, take out the chicken leg bones, and cut them into 1.5 cm square pieces; mix well with cooking wine, soy sauce, and a small amount of salt and marinate for 20 minutes; cut the dried chili peppers into sections for later use; remove the seeds and tendons from the green and red peppers and cut them into pieces Set aside; 2. Put more oil in the pot, heat until 50% hot, add diced chicken and fry until golden brown, remove and set aside; 3. Leave 2 tablespoons (30ml) of oil in the pot, put Add Sichuan peppercorns and dried chili peppers and stir-fry until fragrant. 4. Add ginger slices, green onions and garlic slices and stir-fry until fragrant. 5. Add fried diced chicken and stir-fry together. 6. Add 1 tsp cooking wine, 1 tbsp soy sauce, 1 tsp sugar and chicken essence. , fresh soup; add green pepper and red pepper and stir-fry evenly; 7. After the soup has dried up, pour in 1 teaspoon of sesame oil and cook.

9. Ingredients for spicy small potatoes: 250 grams of small potatoes, 1 tablespoon of chili noodles, 1 teaspoon of peppercorns, 1 teaspoon of cumin, half a teaspoon of sugar, a small amount of chicken essence, 1 tablespoon of oil (15ml), and an appropriate amount of salt. Method: 1. Put the small potatoes Wash the potatoes, put a little salt in the boiling water, put the potatoes in the boiling water and cook for about 15 minutes until they are soft. Use a toothpick to pass through the middle of the potatoes. Take out the potatoes and drain them. If you think the potatoes are too big, You can cut it in half; 2. Add 1 tablespoon of oil to the pot and fry the cooked potatoes until golden; 3. Add chili noodles, pepper noodles, cumin, sugar, and chicken essence according to taste, and stir-fry evenly. . 10. Spicy duck neck ingredients: 250g duck neck brine ingredients: 3 star anise, 1 grass fruit, 2 pieces of licorice, 2 cloves, 1 small section of cinnamon, 1 teaspoon of cumin (5ml), 2 bay leaves, dried chili peppers 10 grams (cut into sections), about 20 peppercorns, 1 teaspoon dark soy sauce (5ml), 2 tablespoons light soy sauce (30ml), 1 tablespoon oyster sauce (15ml), appropriate amount of salt, 1 teaspoon sugar (5ml), 2 ginger slices slices, 20 grams of garlic, and appropriate amount of stock

Method: 2. Rinse the duck neck with running water. 3. Heat the pot, add 3 tablespoons of oil, add dried chili segments, Sichuan peppercorns, ginger slices and garlic and stir-fry until fragrant. 4. Add the stock and bring to a boil. The amount of stock should be enough to cover the duck neck. 5. Add star anise, grass fruit, licorice, cloves, cinnamon, cumin and bay leaves. 6. Add light soy sauce, dark soy sauce, oyster sauce, sugar, and salt and bring to a boil. Adjust the taste of the brine. The brine should be slightly heavier than our taste. 7. Cover and simmer the brine on low heat for 1 hour to fully release the flavor of the spices. 8. After the brine has cooled, put the duck neck into the brine and soak it for more than 3 hours. This will allow the flavor of the brine to fully enter the duck neck. 9. Take out the duck neck and bring the brine to a boil (note, be sure to take out the duck neck before boiling the brine, because slow fire stewing will easily cause the duck neck to lose its toughness). After the brine is boiled, put the duck neck in Let it cook for 20 minutes. 10. The duck neck that has just been braised is relatively moist, and will become stronger after being left to air dry. I put it in the oven and baked it at 100 degrees for 15 minutes. I turned it over and baked it for another 15 minutes. It felt drier and more fragrant.