Taste: spicy

Ingredients: pork leg with skin 400g, green garlic sprout100g, Pixian watercress 25g, sweet noodle sauce about10g.

Practice:

Wash the meat, cook until the meat is ripe and soft, take it out, cool it and slice it for later use, and cut the green garlic into sections; Stir-fry the sliced meat in a 60% hot oil pan until it turns into an ear shape. Stir-fry the chopped Pixian watercress and color it, then stir-fry it with sweet noodle sauce to make it fragrant. After seasoning, turn over the green garlic and serve.

Sichuan famous dish fish-flavored shredded pork

Fish-flavored shredded pork, golden red in color, smooth and tender at the entrance, sweet, sour, spicy and salty.

Ingredients: 250g pork leg, shredded onion and ginger, pickled pepper, cooking oil, fresh soup, yellow wine, salt, white sugar, soy sauce, balsamic vinegar, monosodium glutamate, pepper, garlic paste, Jiang Mo, Sichuan watercress, pepper powder, egg white, spicy oil, starch, etc.

Method: Cut the leg meat into shredded pork with thick match stalks, add yellow wine, egg white, salt, monosodium glutamate, pepper and starch, and mix well to taste and size. In a small bowl, add fresh soup, yellow wine, garlic paste, sugar, monosodium glutamate, Jiang Mo, chopped green onion, and water starch to make seasoning for later use. Heat the pan, add cooking oil, and when the oil temperature rises to 60%, put the shredded pork in the pan, cut off the oil and serve immediately. Leave a little base oil in the pot, add shredded ginger and pickled pepper, stir-fry for a while, add bean paste and stir-fry for a few times, finally add shredded pork and spare seasoning, stir-fry over high heat, pour in spicy oil, sprinkle with pepper powder and stir well.

Sichuan home-cooked hot and sour soup

Sichuan home-cooked soup dishes. It is made from shredded pork, tofu, winter bamboo shoots and other materials by clear soup. It is characterized by sour, spicy, salty, fresh and fragrant. Drinking after meals has the functions of sobering up, removing boredom and helping digestion, which is very popular and widely circulated throughout the country.

Basic ingredients: 30g of tofu, cooked chicken (or ham), mushrooms, cooked pork shreds, water-soaked sea cucumber and water-soaked squid 1 5g each, eggs 1 each, 25g of starch, 3g of chopped green onion, 0/0g of soy sauce/kloc, 30g of lard, monosodium glutamate and pepper each.

Cooking method:

1. Cut tofu, mushrooms, sea cucumber and squid into fine filaments respectively, put the cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, bring to a boil with high fire, thicken the wet starch, and add the broken eggs with low heat;

2. Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the egg blossoms float in the pot, they will turn to high fire until the shredded pork rolls up and rushes into the soup bowl.

Spicy cabbage

The basic characteristics are salty and palatable, spicy and tasty.

The basic materials are 750g of Chinese cabbage core and leaves, and 0/0g of dried pepper/kloc-. Seasoning: vegetable oil100g, salt and monosodium glutamate 5g each, cooking wine 20g, soy sauce 30g, and pepper 25g.

(1) Wash the Chinese cabbage and break it into pieces, and cut the dried peppers into sections for later use.

(2) After the frying spoon is heated with oil, put the pepper into it and stir-fry it a few times, then add the dried chili until it becomes discolored, add the cabbage and salt and stir-fry it a few times, then add the cooking wine, soy sauce and monosodium glutamate, and stir-fry it evenly at the same time.