"Twice-cooked Pork"

Ingredients:

Pork, watercress, green pepper, garlic sprouts, ginger, garlic soy sauce

Method:

1. Remove the stems and seeds of the green and red peppers and cut them into small pieces, cut the garlic sprouts into sections, crush the garlic with a knife, break the ginger with a knife, and tie the chives into knots; add the bean paste, sweet bean paste, soy sauce, sugar, and garlic. , cooking wine and put in a small bowl and set aside.

2. Put the pork, scallion knots and old ginger into the pot and cook until they are tender, take it out and let it cool slightly before cutting into thin slices.

3. Put a pot on high heat, add a tablespoon of oil and heat it until it is 70% hot. Pour in the meat slices and stir-fry until it looks like a "lamp's nest".

4. Push the meat slices to the edge of the pot, add the bean paste and other seasonings in a small bowl, reduce the heat to low and stir-fry until it turns cherry color, add the meat slices and stir-fry evenly, then push it to the edge of the pot, and then Add green and red pepper cubes, a coffee spoon of salt, and stir-fry for about a minute.

5. Add the garlic sprouts and stir-fry all the ingredients in the pot evenly.

"Ants Climbing a Tree"

Ingredients:

Two handfuls of vermicelli, a piece of beef, red oil bean paste, a little each of chili sauce, ginger, shallots, A little each garlic, two strips of green onion, sugar, chicken powder, cooking wine

Method:

1. Chop the beef into mince, soak the vermicelli in water until soft, cut into large sections with scissors, drain Set aside, chop ginger, garlic, red onion into mince, chop green onion into finely chopped green onion, mince bean paste and stir well with chili sauce.

2. Heat the pot, add an appropriate amount of oil and stir-fry the minced beef until fragrant. Stir-fry the water and then stir-fry until fragrant. Take it out and chop it with a knife. Set aside.

3. Clean the pot, heat the pot with an appropriate amount of oil and sauté the shallots, ginger and minced garlic until fragrant, then add the bean paste, stir-fry for a while, sprinkle in a little cooking wine, add water, use chicken powder, Sugar, season to taste (test if the taste is light, add a little salt), bring to a boil, add the vermicelli and stir-fry evenly, then add the fried beef, use chopsticks to shake up the vermicelli, stir-fry evenly and stir-fry for a while, add chopped green onion and sesame oil. Ingredients for pickled peppers: 1200 grams of duck

Seasoning: Shajiang 101. After the duck is slaughtered and washed, add all the kaempferol, star anise, grass fruit, cinnamon, ginger, green onion and sugar and marinate for about 24 hours;

2. Then use pickled pepper, salt, MSG, etc. to make the pickled pepper juice;

3. Put the coded duck into the plate, steam it in the cage, and let it cool;

4. When serving, cut the duck into strips and serve on a plate, then pour the pickled pepper juice over it. (5 grams of grass fruit, 2 grams of cinnamon, 10 grams of salt, 2 grams of MSG, 15 grams of ginger, 15 grams of green onions, 10 grams of white sugar, 35 grams of pickled peppers) Simple and delicious spicy field snails

Field snail meat It tastes sweet and salty, and is cold in nature. It has the effects of clearing away heat and diuresis, detoxifying and relieving pain. It is also rich in calcium. Taoranju, a famous restaurant in Chongqing, started its business with spicy snails.

Ingredients: 1000 grams of field snails, appropriate amounts of dried chili pepper, Pixian watercress, Sichuan peppercorns, ginger rice, minced garlic, soy sauce, cooking wine, balsamic vinegar, refined salt, white sugar, chicken essence, cooked sesame seeds, and chopped green onion.

Preparation method: ① Wash the snails and put them into a pot, add water, cooking wine and balsamic vinegar to boil, scoop them out, remove the heads and encapsulate them. ② Heat the oil in the wok, add the dried chili knots and stir-fry until they turn brown. Add the peppercorns, ginger, garlic and Pixian bean paste and stir-fry until fragrant. Stir-fry the snails. Add cooking wine, balsamic vinegar, refined salt, sugar, soy sauce, and MSG in order. Stir-fry over high heat until the snails are cooked through and fragrant. Remove from the pot and put on a plate. Sprinkle with cooked sesame seeds and chopped green onions and serve.

Shancheng Spicy Chicken

The ingredients used in Shancheng Spicy Chicken must be carefully selected. The main ingredient must be freshly killed and cooked to keep it fresh and tender. The auxiliary ingredients are not Sichuan Erjin Bar Chili and Sichuan Mao Wen Da Hong Pao pepper is not used, and it tests the chef's control over the heat.

Ingredients: 500 grams of native chicken, appropriate amounts of Sichuan peppercorns, dried chili peppers, cooked sesame seeds, cooking wine, soy sauce, ginger, chopped green onion, and chicken essence.

Preparation method: ① Remove the internal organs of the rooster, wash it, and cut it into small pieces. Chop ginger, green onions, and dried chili peppers and set aside. ②Put the chicken in a bowl, add soy sauce, cooking wine, MSG, salt, ginger slices, Sichuan peppercorns, etc., mix well, and marinate for 10 to 15 minutes. ③Put the wok on the fire, heat the oil and fry the dried chili pepper segments until brown; add the marinated chicken pieces and Sichuan peppercorns and stir-fry. When the chicken is cooked and crispy, add cooking wine, soy sauce, MSG and shredded ginger, turn to medium heat and stir-fry Stir-fry for 2 minutes, use a slotted ladle to filter out the remaining oil, remove from the pan and plate, sprinkle with cooked sesame seeds and chopped green onion and serve.

Lianshan twice-cooked pork

A classic Sichuan home-cooked dish. Twice-cooked pork is also commonly known as "Stewed Pot Pork" among Sichuan folk. Due to the different products and customs and tastes in different parts of Sichuan, there are many ways to make this dish, mainly due to the differences in ingredients and seasonings.

Ingredients: 500 grams of pork belly, appropriate amounts of garlic sprouts, green peppers, dried red peppers, Yongchuan black beans, fried pot helmets, Pixian bean paste, soy sauce, pickled ginger, fermented glutinous rice juice, chicken essence, refined salt, white sugar, and green onions.

Preparation method: ① Pour the pork into boiling water to remove the blood, take it out and apply the fermented glutinous rice juice and salt while it is hot, steam it in a cage until the skin is soft, take it out and let it cool. ② Cut the dried chili peppers, green onions and garlic sprouts into sections, slice the ginger and green peppers, and cut the fried pot helmets into triangles. ③ Set the wok over high heat, heat the oil until it is 60% hot, add the dried chili peppers and fry until fragrant. Pour in the sliced ??meat and stir-fry until it becomes a "lamp nest". Add soy sauce, watercress, tempeh and sugar, stir-fry for a while, add garlic sprouts and soak them. Stir-fry ginger, green pepper, scallion section, and pot helmet until fragrant, add fried dried chili pepper, and chicken essence, stir-fry briefly, and serve on a plate.

Fish-flavored shredded pork

Fish-flavored pork is one of the main traditional flavors of Sichuan cuisine. This method originated from the unique Sichuan folk fish cooking seasoning method, and now it has been widely used in Sichuan-style cooked dishes.

Ingredients: 300 grams of pork leg, appropriate amounts of magnolia slices, fungus, pickled peppers, pickled ginger, green onions, minced garlic, starch, soy sauce, balsamic vinegar, Shaoxing wine, refined salt, white sugar, and stock. .

Production method: ① Cut the pork into thick shreds, cut the magnolia slices and fungus into shreds, put the shredded pork into a bowl, add refined salt, Shaoxing wine, and wet starch and mix well. ② Chop the pickled pepper into fine pieces and mix with sugar, vinegar, MSG, starch and broth to make sweet and sour sauce. Set aside. ③Put the wok on high heat, heat the oil until it is 60% hot, stir-fry the shredded pork until it is loose, add minced pickled pepper, ginger, garlic and green onions to bring out the aroma, add the gravy and stir it a few times. .

Sauerkraut Fish

The pioneer of home-cooked dishes in Chongqing has made a lot of people rich.

Ingredients: One grass carp, 250 grams of pickled cabbage, 2 eggs, lard, ginger slices, garlic, chopped green onion, green onion sections, pickled red pepper, cooking wine, balsamic vinegar, monosodium glutamate, pepper, dry Appropriate amounts of fine bean flour and Chinese prickly ash.

Preparation method: ① Cut the fish head, remove two pieces of fish meat, cut the fish bones into pieces, and cut the fish meat into thin slices with a diagonal knife. Cut the sauerkraut into slices, mix the egg whites and dried fine bean flour into egg white and bean flour. ② Add cooking wine, salt, monosodium glutamate, balsamic vinegar, ginger slices and scallions to the fish fillets, then mix well with egg white and soybean flour. ③ Heat the oil in the wok until it is 50% hot, add the fish head and fish bones, sauté them until they are broken and remove them. Leave a little oil in the pot, add peppercorns, pickled cabbage, pickled peppers and ginger slices and stir-fry until fragrant. Add the soup and pour in the cooking wine. , balsamic vinegar, salt and pepper until fragrant. Add the fish head and fish bones and cook for a few minutes, then add the fish fillets and cook for 2 to 3 minutes. Pour the fish soup into a basin and sprinkle with minced ginger, garlic, chopped green onion. ④Put a little oil in the pot and heat until cooked, pour evenly over the minced ginger, garlic, and chopped green onion.

Mao tripe hot pot

Ingredients: 250 grams each of ox tripe, green garlic sprouts and green onions, 100 grams each of beef liver, beef loin, beef spinal cord, fermented glutinous rice juice, 500 grams of fresh vegetables , dried chilies, ginger slices, 40 grams each of tofu, 6 egg whites, 2500 grams of beef broth, 200 grams of butter

Preparation method: cut the tripe into three centimeters wide, cut the sirloin, beef liver and beef into pieces Cut the onion and garlic into thin slices and cut them into 8 cm lengths. Heat 75 grams of butter until 60% hot, add bean paste and stir-fry until crispy, add minced ginger, chili pepper, and stir-fry until fragrant, add beef soup and bring to a boil, add cooking wine, bean drumsticks, and fermented glutinous rice juice and bring to a boil to form a hot pot and marinade. Put the spinal cord, tripe, beef liver, sirloin, beef and green garlic sprouts, green onions, fresh vegetables, refined salt and butter into plates respectively.