The practice of chopping konjac with pepper introduces the cuisine and its function in detail: the production materials of chopping konjac with pepper in Sichuan cuisine: main ingredients: konjac, garlic, scallion, salt with pepper, starch and sesame oil teach you how to cook chopped konjac, and how to make chopped konjac delicious. Cut konjac into pieces, slices and strips! Dice garlic and scallion, separate scallion and scallion, chop a few tablespoons of pepper, put 2 tablespoons of oil in the pot, heat it, add garlic, scallion and chopped pepper until fragrant, add konjac, stir fry, add a few drops of soy sauce to color, add a little sugar, simmer on low heat, let konjac taste, and then use starch water to thicken it and drop a few drops. The method of braised pork in winter dishes introduces the cuisine and its function in detail: the production materials of braised pork in Sichuan and winter dishes: main ingredients: pork belly 250g, Sichuan winter vegetables100g, pickled pepper 25g, vegetable oil 25g, soy sauce 25g, salt 2g, Sichuan douchi, ginger and garlic 8g each. Teach you how to cook braised pork with winter vegetables, and how to cook braised pork with winter vegetables is delicious (1). Cook pork with white water, remove it, wipe off the oil and water on the skin with a clean cloth, and apply some soy sauce. Wash and cut the winter vegetables into granules, soak the peppers and cut them into short sections, and slice the ginger and onion. (2) Heat the frying spoon and add a little oil. When the oil is about to boil, put the skin down, fry it until it is brown, cool it and cut the meat into 7 cm long slices. (3) Put the meat at the bottom of the bowl with the skin down in a fish-scale arrangement, sprinkle with cooking wine and soy sauce, add salt, add about 5 pieces of lobster sauce, 2-3 pieces of pepper and winter vegetables, and steam for 2 hours. Sometimes the food is turned over in the plate. The practice of preserved eggs with green peppers introduces the cuisines and functions in detail: the production materials of preserved eggs with green peppers in Sichuan cuisine: main ingredients: 4 preserved eggs, green peppers150g, 2 teaspoons of soy sauce, and appropriate amount of sesame oil. Teach you how to make preserved eggs with green peppers, and how to make preserved eggs with green peppers is delicious. Put the green pepper (old and tender preserved eggs and small green peppers) on a bamboo stick, cook it on the fire, wipe it with clean sand cloth, remove the pedicle and seeds, and chop it with a knife for later use. (2) Cut each preserved egg in half, change each petal into 4 small petals, put it in a dish, put chopped green pepper, mix monosodium glutamate, sesame oil and soy sauce evenly, and pour it on the preserved egg. The method of fish-flavored beef shreds introduces the cuisine and its function in detail: the production materials of Sichuan fish-flavored beef shreds: main ingredients: shredded beef (200g), shredded bamboo shoots (65g), spicy oil (4g), pickled peppers (1 3g), eggs (1only), balsamic vinegar, water chestnut powder, sugar and so on. Teach you how to make shredded beef with fish flavor, and how to make shredded beef with fish flavor is delicious. First, put shredded beef into the brine mixed with egg white, dried water chestnut powder and refined salt, mix well, stir-fry in the pot and take it out. Stir-fry shredded bamboo shoots and pickled peppers in a pig oil pan, then add shredded beef, stir-fry over high heat for more than ten seconds (the beef thread must be dispersed so as not to be stuck), and drain the oil. 2. Pour the prepared fish flavor, namely Jiang Mo, mashed garlic, sugar, yellow wine, vinegar, spicy oil, caltrop, chopped green onion, soy sauce and monosodium glutamate.