Step 1: Wash the eggplant, remove the head and tail, cut it in half, cut it into strips of the same size, and then cut it into strips of about 5 cm and put it in the basin for later use.

Step 2: Add a proper amount of salt, marinate evenly for 10 minute, pour out the eggplant pieces, wash and drain.

Step 3: Add balsamic vinegar and soy sauce into the bowl, then add chicken essence, salt and sugar, then add pepper, add two spoonfuls of water and stir well to make fish-flavored sauce for later use.

Step 4: fry the eggplant in the oil pan until it is cooked, and take it out and drain the oil.

Step 5: Leave the bottom oil in the pot, add minced meat and stir-fry until it changes color, add bean paste and stir-fry red oil, and then add minced ginger and garlic and stir-fry until it is fragrant.

Step 6: If it is too dry, dilute it with a little water, then pour in eggplant, add fish sauce and water starch and continue to stir evenly.

Step 7: Sprinkle chopped green onion before taking out the pot, serve out and plate, and the fish-flavored eggplant tastes appetizing.

Step 1: Wash the three layers of meat with cold water, add 1 tablespoon of cooking wine, add pepper, ginger and onion to remove the fishy smell, boil the water for 20 minutes, then take it out and cool it for later use.

Step 2: cut the red pepper into hob blocks and the green pepper into hob blocks and put them on the plate. Slice three layers of meat for later use.

Step 3: Heat a small amount of oil in the pot, stir-fry the excess oil in the next three layers of meat, stir-fry the fragrance, and then pour in the lobster sauce and stir well.

Step 4: Add bean paste and stir-fry red oil, then add green pepper and oyster sauce and stir well.

Step 5: Add 1 teaspoon sugar to taste, sprinkle with a little salt, sprinkle with garlic sprouts, and finally pour in soy sauce, stir-fry and serve.

Step 1: Wash the meat with cold water and put it into the pot, then add the onion, ginger, pepper and cooking wine, cover the pot and cook until the pork is cooked.

Step 2: Start making sweet soy sauce, add 100 ml of water to the milk pot, and then pour 50 ml of soy sauce.

Step 3: Add brown sugar, cinnamon, kaempferia kaempferia and fennel, bring to a boil with low fire, turn off the fire after boiling for 15 minutes, and filter out the sweet soy sauce for later use.

Step 4: Turn the pork over and cook it until it can be penetrated with chopsticks, then take it out and cool it for later use.

Step 5: Chop garlic cloves into minced garlic and put them in a small bowl, then add soy sauce, sesame oil, salt, chicken essence, sweet soy sauce, red pepper, cooked sesame seeds and other sauces, stir well and season, and the minced garlic white meat sauce is ready.

Step 6: Then start to set the plate. First, spread the chopped green onion slices at the bottom of the plate, and arrange the cucumber slices along the periphery.

Step 7: Cook the selected pork and slice it, and arrange the meat slices on the basis of cucumber slices.

Step 8: finally, pour in the red oil sauce, sprinkle with chopped green onion, and the fragrant garlic and white meat can be eaten.

Step 1: Wash and slice the prepared ingredients, mushrooms and cucumbers, and string them with bamboo sticks.

Step 2: Slice asparagus, potato and other ingredients together for later use.

Step 3: Slice beef, add cooking wine and light soy sauce, grab and marinate evenly for 15 minutes, and then string the meat slices with bamboo sticks for later use.

Step 4: put rapeseed oil in the hot pot, stir-fry the bean paste with red oil, stir-fry the bottom material of the hot pot until it bubbles evenly, and then add 2500 ml of boiling water.

Step 5: Add appropriate amount of salt and 1 tablespoon of sugar to boil, and pour the cooked soup into the prepared rice cooker.

Step 6: Add the light soy sauce and mix the cooked sesame seeds and sesame oil for later use.

Step 7: Bring a pot to boil water, boil all the prepared ingredients, soak them in a soup pot for 30 minutes, and you can start.

Step 1: Scrape off the bones and fascia of the chicken leg, then cut it into diced chicken and put it in a bowl.

Step 2: Add cooking wine and soy sauce starch salt, stir evenly in one direction, and then let it stand for 20 minutes to taste.

Step 3: Heat the oil in the pot, add the diced chicken and fry until it is solidified, and then remove the oil.

Step 4: Raise the oil temperature again, then fry the diced chicken in the pot until crisp, and quickly remove and drain the oil.

Step 5: Leave the bottom oil in the pot, stir-fry the pepper granules and dried peppers to give a fragrance, then add the bean paste and ginger garlic and stir-fry again to give a fragrance.

Step 6: stir-fry the fried diced chicken evenly, then stir-fry the peanuts, and add a little salt, chicken essence and sugar to stir-fry evenly.

Step 7: Finally, add green pepper, chopped green onion and sesame oil, stir-fry evenly, sprinkle cooked sesame seeds and serve spicy chicken before taking out the pot.

Step 1: Cut the green pepper in half, remove the pepper seeds inside and cut into small pieces.

Step 2: Cut the dried pepper into small pieces, slice the garlic, cut the shallot into white parts, dice the ginger, and cut the green part of the shallot into small pieces for later use.

Step 3: Wash the cutterhead, cut it from the middle, and then cut it into small pieces, so that squid rolls will be formed when fried.

Step 5: put the squid in the pot for 30 seconds, drain it and put it in a bowl for later use, which will make the squid more crisp and tender.

Step 6: put oil in the pot, add ginger, garlic, onion and dried pepper to stir fry until fragrant, then add green pepper and squid, and add pepper to stir fry evenly.

Step 7: Add oyster sauce, salt and cooking wine and stir well. Finally, pour in water starch and stir fry quickly. Sprinkle onion before the pan, and the squid is stir-fried successfully.

Step 1: Add salt to minced meat, half a spoonful of soy sauce, soy sauce 1 spoon, cooking oil 1 spoon, starch 1 spoon.

Step 2: Beat 1 eggs into a bowl and mix them evenly with chopsticks.

Step 3: remove the head and tail of the pepper, cut small pieces of the same length from the middle, and remove the pepper seeds for later use.

Step 4: Fill pepper with minced meat and spread evenly at both ends.

Step 5: Cut the garlic cloves into thin slices, pour proper amount of oil into the pot and heat them. Stir-fry the pepper until the surface looks like tiger skin, turn it over and stir well.

Step 6: Add garlic slices, pour in 1 tsp soy sauce, 1 tsp soy sauce, a little salt, and pour in oyster sauce and stir well.

Step 7: Pour in a proper amount of water, cook until the juice is collected, sprinkle with chopped green onion, and then serve the Chili meat on a plate.

Step 1: Cut the marinated tofu into cubes about 1.5cm wide, cut the garlic seedlings into small pieces, cut the ginger and garlic into rice grains, and chop the fermented beans for later use.

Step 2: Cut the beef into minced meat, add 1 tablespoon starch and soy sauce, and marinate with lemon juice for 10 minute.

Step 3: Add water to the pot to boil, add the cut tofu, sprinkle some salt, cook for about 2 minutes, and put it in cold water for later use.

Step 4: Heat the oil in the pot, stir-fry the minced beef until it becomes discolored, then push it aside, then add ginger, garlic, lobster sauce and bean paste and stir-fry until it becomes red oil.

Step 5: After frying the ingredients, add appropriate amount of boiling water, and then add cooking wine, salt, soy sauce and chicken essence to taste and boil.

Step 6: Pick up the tofu and put it in the pot to cook for about 3-5 minutes. Mix 1 tbsp starch and 3 tbsp water evenly.

Step 7: The water starch begins to thicken the tofu that has been tasted, and it will thicken while shaking, otherwise it will easily stick to the pot.

Step 8: Finally, sprinkle garlic sprouts and pepper powder, put them on a plate and serve them, and the simple and delicious Mapo tofu will be finished.

Step 1: Dice garlic cloves, dice ginger in a bowl, cut shallots, and cut coriander into small pieces for later use.

Step 2: Cut the konjac into strips, then cut into small pieces, boil the water for 3 minutes, take it out and put it in a bowl for later use.

Step 3: When buying duck meat, you can ask the seller to help you chop it up, wash it in cold water and blanch it in a pot.

Step 4: Pour the cooking wine to remove the fishy smell, boil it and skim off the floating foam, then take it out and put it in clean water to wash and drain.

Step 5: Take the rapeseed oil out of the pot and burn it until it smokes slightly. Stir-fry the duck until it is slightly yellow and oily, and take it out for later use.

Step 6: Leave the bottom oil in the pot, fry the pepper and pepper, then add the ginger, garlic and cinnamon, and fry the fennel with fennel leaves.

Step 7: Stir-fry the red oil with bean paste, then stir-fry the duck meat evenly, and pour in the beer without ingredients.

Step 8: Finally, pour in the konjac and boil it. After boiling, transfer the konjac beer duck to the pressure cooker and cover it.

Step 9: Turn off the fire after the air pressure rises to 15 minutes, open the lid after the hot air dissipates, then add the soy sauce salt and sugar and mix well.

Step 10: Finally, put the konjac beer duck in the pressure cooker into a casserole, add coriander and onion, and heat it while eating. It is delicious.

Step 1: Slice beef tenderloin into a bowl, add baking soda, cooking wine, soy sauce, chicken essence, sugar and salt and stir well by hand.

Step 2: Open the egg, beat in the egg white, add 1 tbsp starch, stir in 1 tbsp cooking oil, and let stand for 15 minutes.

Step 3: Slice the onion and shred it. Cut the shallot into chopped green onion for later use.

Step 4: Heat an appropriate amount of oil into the pot, stir-fry the shredded onion until soft, mix in oyster sauce and soy sauce, then pour it out and spread it on the bottom of the iron plate.

Step 5: Heat an appropriate amount of oil in another pot and stir-fry the prepared beef until it becomes discolored.

Step 6: Sprinkle chopped green onion and stir well. Finally, put it in an iron pan with onion bottom. Iron plate onion beef can be eaten.

Step 1: Dice ginger, cut onion into small pieces, and mix with soy sauce, balsamic vinegar, salt, sugar and garlic to make sauce for later use.

Step 2: Dice the chicken breast, add cooking wine, pepper and cornmeal, and marinate for 10 minute.

Step 3: Relax the oil in the pot, fry the chicken in the pot until it changes color, and drain the oil.

Step 4: Leave the bottom oil in the pan, stir-fry the dried chilies in the pan, then add Jiang Mo and chilies to stir-fry until fragrant, and then add the chicken to stir-fry.

Step 5: Stir-fry the chicken, add peanuts and sauce at the same time, sprinkle with onion and stir well.

Step 6: Hook the water starch before taking the pot. kung pao chicken, who is delicious for dinner, will take the pot and put it on the plate to eat.

Step 1: Remove the nails from chicken feet, put them in a pot with cold water, add ginger slices, pepper grains, star anise and green onions, and boil them over high fire to remove the fishy smell.

Step 2: Boil the water for about 3 minutes, then take out the chicken feet and let them pass through cold water, so that the chicken feet taste better.

Step 3: Take the chicken feet out of the cold water bowl and remove the bones. First, cut a knife on the main bone with a knife, separate the flesh and blood by hand, then break the main bone joint and take out the main bone.

Step 4: Remove the bones from the fingers of chicken feet in the same way, and treat each chicken foot equally.

Step 5: Add the ingredients to the boneless chicken feet in the bowl, and add 6 slices of lemon, crushed rock sugar, ginger rice 10g, garlic 10g and millet spicy.

Step 6: Shredded onion, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp balsamic vinegar, chopped green onion, coriander, and finally pour in 1 tbsp red pepper oil.

Step 7: Mix the boneless chicken feet with the left and right chopsticks and the right fork, and put them in the refrigerator for one night, which makes them more delicious and enjoyable.

Sichuan cuisine is called the first dish among the people.

Colleagues and friends usually have dinner outside, so choosing Sichuan restaurant can take care of everyone's taste.

Sichuan cuisine is mainly Chengdu-Chongqing cuisine, with uniform flavor and changeable seasonings.

Pixian watercress is the most commonly used seasoning and one of the top seasonings in China, and it has the reputation of "the soul of Sichuan cuisine".

Generally speaking, Sichuan cuisine has its own unique charm. Please keep these 12 Sichuan food recipes.

I learned to cook at home, or have dinner to show my cooking skills. My family and friends praised me for cooking delicious food.

Food is worth sharing and life needs to be recorded. Agatha's food story will go with you.