Ingredients: 1 raw fish 1 kg, 6 mushrooms, 6 auricularia auricula, 6 red dates, 3 milligrams of onion, and a little ginger. Practice: wash the raw fish, cut it into several sections, shred the ginger, and add the left D cooking wine and salt; Soak mushrooms/auricularia auricula into soft strips beforehand, remove the core of red dates, spread them all, roll water into the pot and steam for 5 minutes; After steaming the fish, sprinkle D chopped green onion, pour D hot oil (the book says D oil must be burned to smoke), and finally add left D to taste extremely fresh.

Sliced Fish in Hot Chili Oil

Ingredients: 2.5 kg to 3.5 kg of grass carp, 1 kg of soybean sprouts, Jiang Mo, cooking wine, pepper, chicken essence, onion and dried pepper. Production method: ① Clean grass carp, slice it, boil it in hot water, take it out, and simmer it with salt, cooking wine, starch and egg white. (2) After bean sprouts are washed, boil them in boiling water, remove them and put them at the bottom of the basin, and sprinkle with salt. (3) Add three times as much oil as usual in the wok, add onion, ginger, garlic, pepper and red pepper and stir-fry with low fire after the oil is hot. After the taste, heat the water, bring it to a boil, put the fish slices in, and after 5 minutes, pour the cooked fish and all the soup into the pot containing bean sprouts. ④ Put another pot and pour a lot of oil (subject to submerging all the fish and bean sprouts in the pot). When the oil is hot, add some pepper and dried pepper, and slowly simmer out the fragrance with low fire. ⑤ When the color of pepper changes quickly, immediately turn off the fire and pour the oil in the pot and pepper pepper into the fish bowl.

Boiled dried silk

Ingredients: a piece of Jiangsu specialty, ham, sliced Tricholoma, black fungus, shrimp, bean tip, winter bamboo shoots, salt, chicken essence and broth. Production method: ① Cut square root, ham, auricularia auricula and winter bamboo shoots into 5cm-long filaments, soak them in clear water to separate the dried filaments, decant the dried filaments, put them into a container, add a little salt, soak them in boiling water for three times, change the boiling water every half an hour or so, then rinse them with clear water, take them out and drain them. Soak kai yang in warm water, put it in a small bowl, add wine, put it in a cage or steam it through water until it is fat. ② Heat the wok, add 35g of oil, and remove the shrimps. Add dried silk to the soup stock in the pot, and bring it to a boil over high heat for one or two minutes, then add wine and salt, and simmer for 10 minute, so that the dried silk will become fat and absorb the umami flavor. Continue to boil with high heat before taking out the pot, and pour in cooked oil. Pour the dried silk into the soup basin, sprinkle the shredded ham and shrimps on it, and serve with the soup.

Crab yellow lion head

Ingredients: pork belly, horseshoe, crab roe, salt, chicken essence, pepper, ginger, garlic and soup. Production method: ① Pork belly is peeled and diced, slightly chopped, horseshoe chopped into powder, and crab roe steamed for later use. ② Add seasoning and egg white to pork belly. After stirring, add starch and crab roe. (3) Add soup to the casserole and bring it to a boil, then make the meat into four lion heads, that is, big balls, set with egg yolks, put them in a pot, and simmer on low fire for 1.5 to 2 hours.

Sautéed Shelled Shrimps

Ingredients: 300g of Taihu white shrimp, ginger, broth, salt, chicken essence, cooking wine, pepper, starch, egg white and sugar. Production method: ① Wash the shrimps, remove the water, wrap them in a clean cloth and squeeze them for a while, marinate them with salt, chicken essence, pepper and cooking wine, and size them with egg white, cooking powder and baking powder. ② Add a little salt, monosodium glutamate, cooking wine, pepper, broth, sugar and water starch to make a sauce. (3) the pot is lit, and the oil is injected. When the oil temperature rises, the shrimps are put into it to be smooth and smooth, and then poured into a colander to control the oil. (4) The original pot is ignited, slightly stir-fry Jiang Mo, thicken the sauce, and the pot can be served.

Fish-flavored crispy eggplant

Ingredients: eggplant, flour, baking powder, raw flour, onion, ginger, garlic, chicken essence, sugar and vinegar. Production method: ① Peel the eggplant and change the knife into strips. (2) flour, baking powder, raw flour, water and a little salad oil are mixed into a crisp paste in proportion, and the tomato strips are wrapped. (3) put the oil in the pot, heat it to 50%, put the tomato strips in the pot, fry them, remove the pot and set the plate. ④ Put another pot with a little oil, stir-fry pickled pepper, ginger and garlic, add a little soup, add salt, chicken essence, white sugar and vinegar, thicken, add chopped green onion, boil and pour on the tomato strips.

Poached Spicy Slices of Pork

Raw materials: 250 grams of pork loin, celery, lettuce leaves, green garlic, ginger, onion, garlic, douban hot sauce, soy sauce, starch, salt, chicken essence, pepper granules and dried red pepper. Production method: ① Slice pork tenderloin and paste it with a little soy sauce and water starch; 2 celery is washed and cut into sections, green garlic is flaked and obliquely cut into small sections, and lettuce leaves are washed and cut into sections; ③ Shred onion, ginger and garlic, and chop the douban hot sauce with a knife; (4) sit in a pot, put a little oil, add the bean paste after the oil is heated, stir-fry the red oil, add the onion, ginger and garlic for a few times, add a little water, add a little salt and chicken essence, add vegetables, take them out and put them into a bowl after the break, slide the pulped meat into the pot one by one, and put them into the bowl together with the soup when the meat is discolored and cooked; ⑤ Wash and heat the pot, pour the pepper and dried red pepper into the pot, stir-fry and bake until crisp, then pour them on the chopping board, crush them and sprinkle them on the cooked meat slices; ⑥ Sit in a pan, pour a small amount of oil, heat it and pour it on the sliced meat.

Steamed Fish Head with Diced Hot Red Peppers

Ingredients: Fat fish head 1 piece1000g, Hunan special chopped pepper, monosodium glutamate, red oil, ginger, onion and white radish slices. Production method: ① Wash the fish head, remove gills and scales, and split it in two from the middle of the fish lip. ② Spread salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes, and then spread chopped pepper on the fish head. Put 2 to 3 slices of ginger and white radish on the bottom of the plate, put the fish head on it, and put a proper amount of shredded ginger on the fish. ③ Steam the fish head in the pan for 15 minutes, then take out the pan, sprinkle chopped green onion on the fish head, pour the cooked oil, and steam it in the pan for 2 to 3 minutes, and serve.

Fried Sheep Blood with Cayenne Pepper

Raw materials: 500g of fresh mutton blood tofu, 0/00g of tofu/kloc-,and appropriate amounts of salt, garlic, onion, ginger, chicken essence, cooking wine, pepper, dried pepper and broth.

Production method: ① Boil a pot of water, pour in tofu and sheep blood tofu cut into 3cm square, add a small amount of cooking wine, and blanch for a while. (2) Set fire in a pan, pour in cooking oil, heat it, add garlic slices, onion slices and ginger slices, stir fry, add sheep blood and tofu, add monosodium glutamate, salt, pepper, cooking wine and broth, simmer for 2 to 4 minutes, and pour into a bowl. (3) add cooking oil to the pot, heat it, add pepper and dried Chili, stir-fry it, and pour it on the sheep blood tofu.

Paomo snack

Ingredients: bread in soup, mutton, onion, ginger, garlic, salt, chicken essence. Production method: ① The first half of its production method is the same as that of mutton steamed buns. First, use mutton soup to cook the buns until they are seven or eight minutes cooked, and then take out the buns. (2) the pot to wanghuo, oil heat, stir fry, add salt, chicken essence, onion, ginger, garlic, add soup, slightly cooked. Out of the pot.

Hulutou paomo (or mutton paomo)

The "fried white sausage" originated in the Song Dynasty has been passed down from generation to generation. Similar to mutton steamed buns, they are both steamed buns, but the main raw material is not mutton, but pork intestines. Later, it developed from meat to many kinds of seafood, such as adding bones and chicken to the soup, which made the soup more mellow and improved in quality, and became a flavor snack in autumn and winter.

Raw materials: pig intestines, pig bellies, pig bones, pork, old hens, steamed buns, vinegar and salt.

Production method: ① Clean the intestines, boil them in a pot, cut them at a distance of about 35 cm from the head of large intestine, and remove the head of cucurbit. (2) add water to the wok, bring it to a boil, put it into the intestine and stomach, boil it a few times, skim off the floating foam, cook it over medium heat for about 30 minutes, cover the pot, cook it over low heat for about 4 hours, and then add refined salt. /kloc-take it out after 0/0 minutes. (3) Drain the large intestine, and then put the large intestine head and broken intestines into a bamboo sieve to dry. (4) Wash and break the pig bones, and cut the pork into pieces weighing 2.4 kilograms. Add clean water into a large iron pot, bring it to a boil with high fire, add bones and pork, and cook for about 10 minute, skim off the floating foam. When the soup turns pale, add hen and refined salt, and cook for another 30 minutes. Put pepper, star anise, cinnamon and tsaoko into a clean cloth bag, put it in a pot, cook for 3 hours with low fire, and put the soup into a large porcelain basin after it is thick. ⑤ Pour the original juice soup into a large iron pot, add water and bring to a boil. When eating, break the steamed buns into pieces, put them in a big bowl, and then cut the cooked large intestine and cooked belly into three 8-minute-long slope blades; Cut the cooked pork into two pieces of meat with an inch and a half long and a half thick; Cut the chicken into two pieces one and a half inches long and four quarters wide. Arrange them neatly on the broken buns, and pour them repeatedly with boiling soup in the pot for 3 to 4 times to make the buns in the bowl soak in the soup. Add cooking wine, seasoning water, monosodium glutamate, coriander powder, shredded garlic, drizzle with cooked lard, and then pour in a proper amount of boiled soup to serve.

Chili pepper winkle

Snail meat is sweet and salty, cold in nature, has the effects of clearing away heat and promoting diuresis, detoxifying and relieving pain, and is rich in calcium. Taoranju, a famous Chongqing store, started out as a chili pepper snail. Raw materials: snail1000g, dried pepper, Pixian watercress, pepper, ginger rice, garlic paste, soy sauce, cooking wine, balsamic vinegar, refined salt, white sugar, chicken essence, cooked sesame seeds and chopped green onion. Production method: ① Wash the snail, put it into the pot, add clean water, cooking wine and balsamic vinegar, boil it, and remove the shell from the head. (2) add oil to the wok, heat it, dry the Chili festival, stir-fry until it is brown, and stir-fry the pepper, ginger rice, garlic and Pixian watercress until fragrant. Stir-fry the snail, add cooking wine, balsamic vinegar, refined salt, white sugar, soy sauce and monosodium glutamate in turn, stir-fry over high heat until the snail is ripe and tasty, take the pan and plate, sprinkle with cooked sesame seeds and chopped green onion and serve.

Shancheng spicy chicken

Pay attention to the materials, the main ingredient must be the domestic rooster, which is killed and cooked now, in order to keep fresh and fat, and the auxiliary materials are not the two gold bars pepper produced in Sichuan and the Maowen Dahongpao pepper produced in Sichuan, which tests the chef's mastery of the heat. Ingredients: 500 grams of rooster, pepper, dried pepper, cooked sesame, cooking wine, soy sauce, ginger, chopped green onion and chicken essence. Production method: ① The cock is eviscerated, washed and cut into small pieces. Cut ginger, onion and dried pepper for later use. ② Put the chicken in a bowl, add soy sauce, cooking wine, monosodium glutamate, salt, ginger slices and pepper, mix well, and marinate for 10 to 15 minutes. (3) put the wok on fire, heat the oil, and then fry the dried chili until it is brown-red; Add pickled chicken nuggets and pepper, stir fry, add cooking wine, soy sauce, monosodium glutamate and shredded ginger when the chicken is cooked and crisp, turn to medium heat and stir fry for 2 minutes, filter the remaining oil with a leaky ladle, take out the pan, sprinkle with cooked sesame seeds and chopped green onion, and serve.

Lianshan huiguorou

The classic of Sichuan-style home cooking. Sichuan-cooked pork is also commonly known as "boiled pork" among the people in Sichuan. Due to different products and different customs and tastes in different parts of Sichuan, there are many ways to make this dish, mainly manifested in different ingredients and seasonings. Ingredients: 500g of pork belly, appropriate amount of garlic sprout, green pepper, dried red pepper, Yongchuan Douchi, fried pot helmet, Pixian watercress, soy sauce, pickled ginger, fermented glutinous rice juice, chicken essence, refined salt, sugar and onion. Production method: ① Boil the pork in boiling water to remove the blood, take it out, smear it with mash juice and salt while it is hot, steam it in a cage until the skin is soft, and take it out to cool. (2) dried chili, onion and garlic sprout are cut into sections, ginger and green pepper are sliced, and the crispy pot helmet is cut into triangles. (3) set the wok on high fire, burn the oil to 60% heat, fry the dried peppers and take them out; Stir-fry the sliced meat into a "lamp nest", add soy sauce, watercress, lobster sauce and white sugar, stir-fry for a while, add garlic sprouts, soaked ginger, green peppers, onion knots and pot helmets, stir-fry until fragrant, add fried dried peppers and chicken essence, stir-fry and serve.

fried shredded pork with sweet and sour sauce

Fish flavor is one of the main traditional flavors of Sichuan cuisine. This method originated from Sichuan folk unique method of cooking fish and seasoning, and now it has been widely used in Sichuan-style cooked dishes. Raw materials: 300g of pork leg, proper amount of water-soaked magnolia slices, water-soaked auricularia, pickled peppers, pickled ginger, green onions, mashed garlic, starch, soy sauce, balsamic vinegar, Shaoxing wine, refined salt, white sugar and broth. Production method: ① Shred pork, shredded magnolia slices and auricularia auricula, put them into a bowl with shredded pork, add refined salt, Shaoxing wine and wet starch and mix well. ② Chop pickled peppers and mix with sugar, vinegar, monosodium glutamate, starch and broth to make sweet and sour juice. (3) put the wok on a high fire, heat the oil to 60%, stir-fry the shredded pork, add the pickled pepper powder, ginger, garlic and onion, explode the fragrance, cook the sauce and turn it over a few times.

Boiled Fish with Pickled Cabbage and Chili

Ingredients: one grass carp, 250g pickled cabbage, 2 eggs, lard, ginger slices, garlic, chopped green onion, scallion festival, pickled red pepper, cooking wine, balsamic vinegar, monosodium glutamate, pepper, dried fine bean powder and pepper. Production method: ① Cut the fish head, take down two pieces of fish, cut the fish bones into pieces, and slice the fish with an oblique knife. Sauerkraut is sliced, and egg white and dried fine bean powder are mixed into egg white bean powder. ② After adding cooking wine, salt, monosodium glutamate, balsamic vinegar, ginger slices and scallions to the fish fillets, mix well with egg white bean powder. (3) Heat the oil in a wok to 50% heat, add fish heads and fish bones until they are cut off and fished out; Leave a little oil in the pot, add pepper, sauerkraut, pickled pepper and ginger slices to stir fry until fragrant, add soup, add cooking wine, balsamic vinegar, salt and pepper to boil the fragrance, first add fish head and bones and cook for a few minutes, then add fish fillets and cook for 2-3 minutes, then pour the fish and soup into the pot and sprinkle with Jiang Mo, garlic and chopped green onion. (4) put a little oil in the pot and burn it until it is five-cooked. Pour it evenly on Jiang Mo, garlic and chopped green onion.

Winter bamboo shoots with snow vegetables

Raw materials: fresh cabbage, winter bamboo shoots, sugar and starch. Production method: Slice the winter bamboo shoots with water, take them out and drain them for later use. Heat the pot, add a little oil, put the cabbage and winter bamboo shoots into the pot together, add a teaspoon of sugar, 1/3 cup of water, cover the pot, simmer on high fire for 15 minutes, stir fry on high fire, thin the sauce, pour the oil, take out the pot and plate.

Braised and tossed in water

The most typical traditional Shanghai cuisine, with thick oil red sauce as its main feature, is the masterpiece of fish. Raw materials: grass carp or herring weighing more than 2.5 kg, take its tail. Ingredients: starch, sugar, soy sauce, onion, vinegar and sesame oil. Production method: ① Wash the fish tail, chop it into a fan shape along the side spine of the fish tail, and paste it with dry powder for later use. (2) put the oil in the hot pot, and heat it to 70%, then put the fish in the pot. After a while, immediately take the pot out. (3) A small amount of residual oil is left in the pot. Add onion, soy sauce, white sugar and half a glass of water in turn, boil, add fish, cover the pot, simmer for 15 minutes, uncover the pot and collect juice over high fire. Thicken and remove the pot. Add a spoonful of vinegar and a small amount of onion to the remaining soup in the pot and pour it over the fish.

meat cooked in soy sauce

Another masterpiece of thick oil red sauce is very popular. The strong smell of sauce and meat floating in the alley is a typical portrait of Shanghai alley life.

Raw materials: good pork belly.

Ingredients: onion, ginger, cooking wine and red rice noodles.

Production method: ① Wash the pork belly and cut it into a 6.6 cm square rectangle. Put water in the pot, and put the meat into the pot with cold water. It is advisable to just immerse the meat in water. (2) add onion, ginger, cooking wine, boil together, skim the floating foam in the pot. Mix the red rice flour and cooking wine, add the soup and add two spoonfuls of sugar. After boiling again, turn off the heat and simmer for 4 hours. Take out the pot and put it on the plate directly.

red cooked beancurd pieces

Continue to maintain a strong and simple taste, and it is the representative of bean products in Shanghai home cooking.

Ingredients: Lentinus edodes, lean meat, silk tofu.

Ingredients: starch, soy sauce, sugar, bean paste, salt, chicken essence and chopped green onion.

Production method: ① Slice mushrooms, shred lean meat, and cut tofu into pieces for later use. (2) soy sauce, bean paste, sugar together, boil. Add tofu, add 1/3 cups of water, and after boiling, push and slide the tofu back and forth with a spoon, with a little oil, without adding water. Sprinkle chopped green onion and turn it slightly. Take out the pot and put it on the plate.

Shrimp leakage from cucumber

Raw materials: fresh shrimp, cucumber, starch, sugar, salt, cooking wine, chicken essence, chopped green onion and vinegar. How to make it: Wash the shrimp and cut off the whiskers. Heat the pot, add a little oil, put the cucumber and shrimp into the pot and oil it together, and you can get out of the pot in a moment. Mix cooking wine, salt, chicken essence, sugar and chopped green onion, drop 3 drops of vinegar, add 1/3 cups of water and bring to a boil. Put the oiled cucumber and shrimp into the pot and stir fry. Thin the skin, pour the oil, and take out the pot. The whole production process needs to pay attention to the tight time.