Raw materials:

Pork, watercress, green pepper, garlic sprout, ginger and garlic soy sauce.

Exercise:

1. Remove the pedicels and seeds of green and red peppers, cut into small pieces, cut garlic seedlings into sections, chop garlic with a knife, chop ginger with a knife, and tie shallots into knots; Put bean paste, sweet noodle sauce, soy sauce, sugar, garlic and cooking wine in a small bowl for later use.

2. Put the pork, onion and ginger into the pot and cook until it is cut off. Take them out, cool them for a while, and then cut them into thin slices.

3. Put the pot on the fire, put a tablespoon of oil and heat it to 70%. Pour in the sliced meat and stir-fry it into a "light nest" shape.

4. Push the sliced meat to the side of the pot, add seasonings such as bean paste in a small bowl, and slowly stir-fry until it is cherry red. Pour in the sliced meat and stir well, then push it to the side of the pot. Add the green pepper and a spoonful of coffee salt and stir-fry for about one minute.

5. After the garlic seedlings are put away, stir all the ingredients in the pot evenly.

Ants in the tree

Raw materials:

Two pieces of vermicelli, one piece of beef, a little red bean paste and Chili sauce, a little ginger and garlic, two onions, sugar, chicken powder and cooking wine.

Exercise:

1, chop the beef into powder, soak the vermicelli in clear water, cut it into large sections with scissors, drain it for later use, chop the ginger, garlic and onion into powder, cut the onion into chopped green onion, chop the bean paste, and mix well with Chili sauce.

2, the pot is hot, put the right amount of oil to stir-fry the minced beef, stir-fry the water, take it out and chop it with a knife.

3. Clean the pot, put it in a hot pot and stir-fry a proper amount of chopped red onion, ginger and garlic, then add bean paste, stir-fry for a while, sprinkle a little cooking wine, add water, use chicken powder, sugar and seasoning (add a little salt if it tastes weak), boil, add vermicelli and stir-fry, then add the fried beef, shake the vermicelli with chopsticks and stir-fry for a while, then add chopped green onion. Pickled pepper ingredients: duck meat 1200g

Seasoning: Jiang Sha 10 1. After the ducks are slaughtered and cleaned, all of them are added with Kaempferia kaempferia, Illicium verum, Amomum tsaoko, Cinnamon, Ginger, Onion and sugar for curing for about 24 hours;

2. Use pickled peppers, salt and monosodium glutamate. Make pickled pepper juice;

3. Put the coded ducks in a dish, steam them in a cage and let them cool.

4. When picking vegetables, cut the duck into strips and put it on the plate, and pour it with pickled pepper juice. (Amomum tsaoko 5g, cinnamon 2g, salt 10g, monosodium glutamate 2g, ginger 15g, onion 15g, sugar 10g, pickled pepper 35g) Simple and delicious pepper snail.

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 shop in Chongqing, started with Chili snails.

Ingredients: snail 1000g, 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 in a pot, add water, cooking wine and balsamic vinegar, boil it, and remove the head and shell. (2) Add oil to the wok, heat it, dry the chili festival, stir-fry until brown, and add pepper, ginger rice, garlic and Pixian watercress to stir-fry until fragrant. Stir-fry the snail, add cooking wine, balsamic vinegar, refined salt, white sugar, soy sauce and monosodium glutamate in turn, stir-fry the snail over high fire until it is cooked and tasty, take it out of the pan and put it on a plate, sprinkle with cooked sesame seeds and chopped green onion and serve.

Shancheng spicy chicken

Pay attention to the materials used. The main ingredient must be the domestic rooster that has been slaughtered and cooked now. In order to keep fresh, tender and fat, the auxiliary materials are not two gold bars peppers produced in Sichuan and Mao Wen Dahongpao peppers produced in Sichuan, which tests the chef's mastery of the heat.

Ingredients: 500g cock, 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. Ginger, onion and dried Chili are minced 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 the fire, heat the oil, and then fry the dried chilies until they are brown-red; Stir-fry the marinated chicken pieces and pepper, add cooking wine, soy sauce, monosodium glutamate and shredded ginger when the chicken is cooked and crisp, stir-fry for 2 minutes over medium heat, filter out the remaining oil with a colander, 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-style Sichuan-style pork is also commonly known as "Sichuan-style pork" among the people in Sichuan. Due to different products, customs and tastes in different parts of Sichuan, the cooking methods of this dish are also varied, mainly in the different ingredients and seasonings.

Ingredients: 500g pork belly, appropriate amount of garlic sprout, green pepper, dried pepper, Yongchuan lobster sauce, fried pot helmet, Pixian watercress, soy sauce, pickled ginger, fermented glutinous rice juice, chicken essence, refined salt, sugar and onion.

Production method: ① Blanch the pork in boiling water to remove blood, take it out, apply 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) Cut dried chili, onion and garlic seedlings into sections, slice ginger and green pepper, and cut crispy pot helmet into triangles. (3) set a large fire in the wok, burn the oil to 60% heat, and stir-fry the dried peppers and take them out; Stir-fry the sliced meat into a "light nest", add soy sauce, bean paste, fermented soybean and white sugar, stir-fry for a while, add garlic sprout, soaked ginger, green pepper, onion knot and pot helmet, stir-fry until fragrant, add fried dried pepper and chicken essence, and stir-fry to 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 cooking and seasoning methods, and has been widely used in Sichuan cuisine.

Ingredients: 300 grams of pork leg, appropriate amount of soaked magnolia slices, soaked fungus, pickled pepper, pickled ginger, green onion, garlic paste, starch, soy sauce, balsamic vinegar, Shaoxing wine, refined salt, sugar and broth.

Production method: ① Shredding pork, slicing Magnolia Officinalis, shredding Auricularia auricula, putting into a bowl with shredded pork, adding refined salt, Shaoxing wine and wet starch, and mixing 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 high fire, heat the oil to 60%, stir-fry the shredded pork, add the pickled pepper powder, ginger, garlic and onion, saute until fragrant, cook the sauce and turn it over a few times.

Boiled fish with Chinese sauerkraut and Chili

The pioneer of Chongqing's home cooking, the land and water on one side and the people on the other.

Ingredients: grass carp 1 strip, pickled cabbage 250g, 2 eggs, lard, ginger slices, garlic, chopped green onion, scallion, pickled pepper, cooking wine, balsamic vinegar, monosodium glutamate, pepper, dried bean powder and pepper.

Production method: ① Cut the fish head, take off two pieces of fish, slice the fish bones, and cut the fish with an oblique knife. Sliced sauerkraut, egg white and dried fine bean powder mixed into egg white bean powder. (2) Add cooking wine, salt, monosodium glutamate, balsamic vinegar, ginger slices and onion slices to the fish fillets, and mix well with egg white bean powder. (3) Heat the oil to 50% heat in a wok, add fish heads and bones until they are cut off and fished out; Leave a little oil in the pot, add pepper, sauerkraut, pickled pepper and ginger slices, stir-fry until fragrant, add soup, add cooking wine, balsamic vinegar, salt and pepper to cook until fragrant, first add fish head and fish bones to cook for a few minutes, then add fish fillets to 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 cook until it is five-cooked. Pour it evenly over Jiang Mo, garlic and chopped green onion.

Beef omasum hotpot

Ingredients: 250g of tripe, 250g of garlic sprout and 250g of onion, 20g of beef liver, 250g of sirloin, 250g of spinal cord and 0/00g of mash juice, 500g of fresh vegetables, 40g of dried pepper, 40g of ginger slices and fermented soybean, 6 egg whites, 250g of beef soup and 200g of butter.

Method: Cut tripe into 3cm wide, loin and liver into thin slices, and onion and garlic into 8cm long. Heat 75g butter to 60% heat, stir-fry with watercress, add Jiang Mo pepper, stir-fry until fragrant, add beef soup to boil, add cooking wine, lobster sauce and fermented glutinous rice juice to boil, and then put them into hot pot and marinade. Spinal cord, tripe, liver, sirloin, beef and garlic, onion, fresh vegetables, salt and butter can be put into the dish respectively.