You may think that crispy rice and crucian carp are cooked together, but they are not. This dish is to fry crucian carp on both sides until it is yellow and hard.

Peasant-style mullet flower

Located in Pingle ancient town, a farmhouse in a courtyard is shaded by trees, where you can not only fish, drink tea, but also taste delicious farm dishes. Zhang Yong, the chef here, said that local farmers are rich in raw materials such as river fresh chickens and ducks, so they usually take slaughtering these fresh goods as their special selling point.

Raw materials:

1 mullet (about 800g), pickled wild pepper festival, millet pepper 70g, green pepper festival and red pepper festival 50g each, a little green pepper and egg white.

Seasoning:

Salt, cooking wine, pepper, sugar, monosodium glutamate, chicken essence, raw flour, coriander leaves, fresh soup, salad oil.

Making:

1. After the mullet is slaughtered, take two pieces of clean meat and cut into small pieces. Gouge out the flower knives one by one, put them in a pot, add salt, pepper, egg white, cornstarch and cooking wine, and mix well for later use.

2. Heat the oil in the pot. Stir-fry the pepper festival and millet spicy ring first, add a proper amount of fresh soup and cook until the pepper smells. Remove the bottom material and put it at the bottom of the pot.

3. Add salt, monosodium glutamate, chicken essence, pepper and sugar (a little) to the soup pot, put the mullet flower into the pot, cook for four or five minutes until the fish is cooked, and scoop it into the pot.

4. Heat salad oil in a clean pot. After the Green and Red Pepper Festival, both the Xiaomi Pepper Festival and the Green and Red Pepper are fragrant, so take the pot and spoon it on the mullet flower in the pot, and sprinkle some coriander leaves to decorate it.

Country tender chicken

This is a hot and cold dish, which is easy to make and is loved by many diners.

Making:

1. First shred the onion, put it on the bottom of the plate, cut the cooked chicken into pieces (if you use the freshly cooked chicken while it is hot, the dish will be better), and put it directly on the onion.

2. Take a large bowl, add Jiang Mo, minced garlic, minced roasted pepper, salt, pepper powder, monosodium glutamate, chicken essence and red pepper to make a hot sauce and pour it on the chicken on the plate.

Roast goose

"Yellow Roasted Goose" is a local restaurant in Gaoping Town, Guanghan City, Sichuan Province, which is very famous in the local area. In order to make the goose tender and delicious, and the soup delicious, the boss and his chef jointly developed it. After nearly a hundred times of repeated cooking and continuous improvement, the "Yellow Roasted Goose" series of dishes was finally successfully launched, and was recognized and appreciated by the majority of diners.

Making:

1. Put the soaked goose pieces into the pressure cooker, and add the potato pieces and green beans.

2. Scoop in the homemade red soup, add the pepper, dried Chili festival and ginger slices, close the lid and put it on the fire, put it on the fire, then reduce the fire to 15 minutes, and turn off the fire for stewing.

Kang tofu

Kang tofu is a representative farm dish in Heshu Town, Peng 'an, Sichuan. Its cooking essentials are: put the bean curd slices in an oil pan, fry only the bottom surface until golden and stiff, then add seasonings such as bean paste into the pan, burn them to taste, and then turn over the spoon to eat.

Gan Xiangzi dyed his hands and thought about it.

There are many ways to make hand-torn rabbits. This hand-torn rabbit highlights the cumin flavor of dried incense. Marinate the rabbit meat first, then fry it in a hot oil pan until it is crisp, take it out while it is hot and tear it into shreds, then put it on a plate, and finally spoon the fried cumin flavor on it.

Raw materials:

Rabbit 1 animal (about 1500g), green pepper strips 80g, shredded onion 40g, ginger slices 10g, garlic cloves 30g, dried peppers 10g and pepper 5g.

Seasoning:

Salt, cooking wine, watercress, Chili sauce, white sugar, chicken essence, monosodium glutamate, spiced powder, cumin powder, sesame oil, spice oil and salad oil, 1 pot.

Making:

1. Put the rabbit meat into a boiling pot and soak it in water. Take it out and put it in a pot. Marinate it with low fire until the meat is cooked and tasty. Take it out and drain it.

2. Heat salad oil in a clean pot. After adding rabbit meat, change the fire to raise the oil temperature, soak and fry until the surface of rabbit meat is crisp and golden, and take out and drain the oil.

3. Tear it into silk by hand and put it on a plate.

4. Heat the seasoning oil in another pot. First, add ginger slices, garlic cloves, dried Chili festival and Chili. After adding watercress and hot sauce, add green pepper strips and shredded onion and stir well.

Crucian carp with bean jelly

This dish belongs to the category of hot dishes. First, steam the fish, then add the spicy bean jelly while it is hot, and stir it evenly, which is similar to the popular hot fish.

Making:

1. Slaughter the crucian carp first, then marinate it with salt, cooking wine, ginger slices and chopped green onion, put it in a flat plate coated with melted lard (or padded with pig net oil), then put it in a cage, steam it for 8 minutes with high fire until it is cooked, and put it on a plate for heat preservation.

2. Cut the white bean jelly into small pieces 1.5 cm square with a knife, and then put it in a cold water pot to cook thoroughly.

3. Take it out, drain it and put it in a pot. Add the minced lobster sauce, bean sprouts and garlic paste.

Tofu in chicken sauce

When ordering tofu, add tofu made of minced green vegetables and cook it with chicken soup to make a salty and delicious dish with more comprehensive nutrition.

Making:

1. First break the tofu into small pieces by hand, then put it in a boiling pot to deodorize it, and then take it out and drain it for later use.

2. Pour a proper amount of thick chicken soup into a clean pot and bring to a boil. Add Jiang Mo and pickled bean curd, then add salt, monosodium glutamate, chicken juice and pepper. When the sauce tastes good with low fire, turn to high fire to collect thick soup, sprinkle with chopped green onion and millet pepper, and push evenly. Serve.