the latest Sichuan cuisine 1: stir-fried chicken with three peppers

materials

raw materials: 2 chicken legs, about 1 dried peppers, 8 millet peppers, pickled wild peppers and 5-6 cloves of garlic.

seasoning:

ingredient a: half an egg, 1 tablespoon of savory soy sauce, 1 tsp of salt, 1 tsp of sugar and 1-2 tsp of cornflour.

material b: 3ML vegetable oil (a small amount is actually consumed).

material c: 1 tablespoon vegetable oil, 1 tablespoon chicken sauce with soy sauce and 1 tablespoon light soy sauce.

Practice

1: After the chicken leg is boned, chop the fascia with the back of a knife.

2: after cutting into dices, add the egg liquid, soy sauce, salt and sugar in material A and mix well.

3: Add cornstarch, mix well and marinate for 1 minutes.

4: Add vegetable oil of material B into the pot, heat it to 12 degrees and fry the diced chicken with low fire to avoid frying the meat. Pay attention to stir it up with chopsticks to avoid adhesion, fry it into a faint golden color and remove it for use.

5: During frying, the dried chili and millet are cut into sections, and the garlic is diced.

6: Add oil C into the pan, and stir-fry dried fragrant peppers and garlic.

7: Add the other two peppers and stir well.

8: add the diced chicken and stir-fry over medium heat.

9: finally, add other c materials and stir well. Tips 1. Chicken should be marinated first and then fried. Pay attention to the time when the oil temperature is not high and the time is not too long. Don't fry the meat too hard.

2. The spicy degree of pepper can be put in according to your own tolerance, and the amount can be increased or decreased.

3. If there is no soy sauce, just use soy sauce instead.

The latest Sichuan cuisine 2: Fish with pickled vegetables

Method

1. Slice the fish into thin fish slices, wash them with salt for several times, then rinse them thoroughly, add a little salt and black pepper, and marinate them in cooking wine for more than 15 minutes.

2. Squeeze the sauerkraut and cut the soup into shreds, slice the ginger, mince the onion and cut the rice pepper into small pieces. Don't pour out the soup of sauerkraut, add it to the soup later, and the soup tastes better.

3. Heat the oil pan, stir-fry the pickled cabbage and put it out for later use. Stir-fried sauerkraut is more crisp and refreshing.

4. Continue to pour oil into the pot until the ginger slices are fragrant, then add fish head, fish tail and fish bones and stir them until they are completely discolored, and then add a proper amount of cooking wine.

5. Add a proper amount of water to the pot and bring to the boil. Cook over high fire until the soup turns white. It takes a big fire to boil the soup white.

6. Pour sauerkraut and the soup of sauerkraut and cook for about 1 minutes until the taste is blended, and add some salt and pepper to taste.

7. Put sauerkraut and fish bones into a bowl first, then add marinated fish fillets after the remaining soup in the pot is boiled, and quickly spread it. Turn off the heat immediately after the pot is boiled again, and put it into the bowl together with the soup. Pour some salad oil into the fish fillets before putting them into the pot, so as to prevent them from sticking together, lock in the water, and ensure that the fish fillets are fresh and tender. Only the soup is left in the pot, so that the fish fillets are easier to cook, and the taste will not get old if they are cooked for too long.

8. Sprinkle chopped green onion, rice pepper and pepper on the surface of the pickled fish, take a clean pot, add some oil and heat it, then pour it on the pickled fish. Don't save this step. After pouring hot oil, the delicious and spicy taste of pickled fish is stimulated.