Sichuan cuisine, people's cuisine, home cooking. It's not something tall. Because its dishes are cooked by ordinary people, the materials are easy to get, and many people can cook them. Improvement and innovation are aimed at the needs of ordinary people. So it will be liked by everyone. For Sichuan cuisine, people can have whatever they want. Only someone can do anything. This may be fundamentally different from other cuisines.

Sichuan cuisine rose in the late Qing Dynasty and War of Resistance against Japanese Aggression period. Mainly home cooking, the materials are mostly daily. Its characteristic is that the red taste pays attention to hemp, spicy and fragrant, and the white taste is salty and fresh, but it is still slightly spicy. Representative dishes include shredded pork with fish flavor, kung pao chicken, husband and wife's lung slices, Mapo tofu, Sichuan-style braised pork, Dongpo elbow and so on.

Mapo Tofu Ingredients: Tofu, minced meat, bean paste, pepper, Jiang Mo, minced garlic, colored pepper, chopped green onion and pepper. Practice: 1, add a proper amount of oil to the wok and heat it. After the oil is hot, pour in minced meat and stir fry, and take it out for later use; 2. Pour the oil back into the pot. After heating, pour pepper, minced garlic and Jiang Mo into a wok and saute until fragrant; 3. Add the bean paste and stir-fry the red oil, then add the colored pepper granules and stir-fry, and then pour the cut tofu and stir-fry for about 3 minutes; 4. Pour the minced meat that has been fried before into the pot, add monosodium glutamate and stir-fry for a few times, then pour water starch to thicken, and sprinkle chopped green onion and pepper powder on the pot after collecting the juice.

Spicy pot chicken wings ingredients: chicken wings 500g, potatoes100g. Practice: Soak the chicken wings in water for half a day, soak the blood out, clean them, cut several knives on the chicken wings, put them into the pot, sprinkle with salt and minced onion and ginger, add a spoonful of white wine, and marinate 1 hour; Peel and slice potatoes, fry them with the remaining oil in the pot, shovel out, and stir-fry chicken wings until the oil in the chicken skin oozes out, shovel out, put bean paste in the pot, stir-fry red oil with low fire, add onion, ginger, garlic powder and dried pepper, add appropriate amount of pepper according to personal taste, continue to stir-fry chicken wings, add a little sugar, then add potato chips and stir-fry evenly until the surfaces of potatoes and chicken wings are covered with sauce and fully added.

Kung pao chicken ingredients: chicken breast 300g (diced), peanut 50g, dried red pepper 20g (cut), pepper 20g, onion 20g (cut), vegetable oil1125l. Methods: 1. Mix the marinade evenly and pour it into the chicken breast to marinate for half an hour. After curing, heat the vegetable oil to 180℃, pour the diced chicken, fry for half a minute with high fire, fry until it changes color, and drain the oil for later use. 2. Leave about 30 grams of oil in the pot. After heating, put the chopped dried peppers into a pot, stir-fry them with low fire, and then add pepper particles and onion segments to stir-fry until fragrant. After stir-frying, put the diced chicken into the pot again, stir-fry over high fire for a while, then pour in the evenly mixed seasoning and continue to stir-fry. 3. Finally, add peanuts and stir fry for a few times.

Spicy beer duck material: Muscovy duck 400g. Accessories: a fresh green and red pepper, 30g ginger, 1 garlic, 1 .5g dried red pepper, two star anises, 1 teaspoon pepper, 1 cinnamon, 1 teaspoon salt,1tablespoon soy sauce and 300. Practice: 1, heat a little oil in the pot, add pepper to saute, and take out pepper; 2. Add ginger, garlic, dried red pepper, star anise and cinnamon and fry for 1 min; 3. Add duck pieces and continue to cook; 4, until the duck pieces are obviously reduced and the oil is squeezed out; 5. Pour in 1/4 teaspoons of salt and 300ml 1 tablespoon of beer. After the fire boils, turn to low heat, cover the pot and stew; 6. When the amount of water is 1/3, open the lid and continue to stew, so that the smell of wine will disperse; 7. After the water juice is completely dried, add the green pepper pieces and fry until it is broken.

Main ingredients of spicy chicken: broiler, dried pepper, pepper, onion, ginger and garlic, and some auxiliary materials: salt, cooking wine, chicken essence, sugar and oil. Practice: 1. Wash chicken, cut into small pieces, add cooking wine and salt, mix well, and marinate for 20 minutes to taste; 2. Pour the oil into the pot and heat it; 3. Add the chicken pieces and fry until golden brown, then drain the oil; 4. Cook in the pot again and fry with high fire; 5, fry until the surface is golden, the meat is more brittle, and drain the oil for later use; 6. Leave the bottom oil in the pot, heat it with high fire, add ginger and garlic slices to saute until fragrant, then add pepper segments and pepper, and stir fry with low fire to make it spicy and delicious; 7. Add the fried chicken pieces and stir fry; Add fried peanuts, sprinkle with chicken essence, sugar and onion and mix well.