Tell you the following delicious Sichuan dishes, and you can try to cook them yourself if you have a way. A sense of accomplishment! Raw materials of dry-baked chicken wings: 250g chicken wings, 75g pork suet, 50g peanut oil, 30g ginger and garlic 1 5g, 30g watercress, 5g soy sauce and refined salt, 2g monosodium glutamate, 2g pepper noodles1g, 25g chopped green onion and cooking wine, 2g white sugar10g and 2 eggs. Methods: Chicken wings were seasoned with refined salt, cooking wine and pepper noodles, eggs and bean powder were mixed into paste, and the chicken wings were mixed well. Peeling suet, dicing, and frying with hot oil; Heat the oil in the pot to 60% heat, fry the chicken wings one by one until golden brown, and take them out; Drain the remaining oil in the pot, stir-fry the watercress until it turns red, add the soup and cook slightly, remove the residue of watercress, add oil ding, ginger, garlic and onion, add soy sauce, cooking wine and white sugar, and burn thoroughly to enhance the flavor.

Fish head with chopped peppers Ingredients: 1 fat fish head (about 1000g), appropriate amount of chopped peppers specially made in Hunan, and appropriate amount of salt, monosodium glutamate, red oil, shredded ginger, sliced ginger, chopped green onion, sliced white radish and cooked oil. Methods: 1. Wash the fish head, remove the gills and scales, and split it in two from the middle of the fish lips. 2. Spread the salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes, and then spread the chopped pepper on the fish head. Put 2~3 slices of ginger and white radish at the bottom of the dish, put the fish head on it, and then put a proper amount of shredded ginger on the fish. 3. Steam in the pot 15 minutes. After cooking, sprinkle chopped green onion on the fish head, pour in cooked oil, and then steam in the pot for 2~3 minutes, then serve.

Deng Ying beef raw materials: beef 500g, sugar 25g, pepper powder 15g, Chili powder 25g, Shaoxing wine 100g, refined salt 10g, spiced powder 1g, monosodium glutamate 15g and ginger 65438. Methods: 1. Select beef hamstring, remove the floating skin and keep it clean (don't rinse it with water), cut off the corners and cut into large pieces. Put the beef slices on the chopping board, smooth them, evenly sprinkle the fried salt, put them in a jar, and air them until the beef is bright red (about 14 hours in summer and three or four days in winter). 2. Put the air-dried beef slices in the oven, lay them flat on the wire rack and bake them with charcoal fire for about 15 minutes until the beef slices are dry. Then steam it in a cage for about 30 minutes and take it out. Cut it into small pieces 4 cm long and 2 cm wide, then steam it in a cage for about an hour and a half and take it out. 3. Heat the wok, add vegetable oil to 70% heat, add ginger slices, stir-fry and take out. When the oil temperature drops to 30% heat, move the wok to low heat, add beef slices, stir-fry slowly, pour out about one third of the oil, cook Shao wine and mix well, then add pepper powder, white sugar, monosodium glutamate and spiced powder, turn well, take out the wok, cool and pour.

Husband and wife lung tablets: raw materials: beef, beef offal (tripe, heart and tongue, dried tripe, scalp), salt-fried peanuts, brine, soy sauce, sesame powder, pepper powder, monosodium glutamate, star anise, pepper, cinnamon, Sichuan salt, white wine Chili oil. Methods: Fresh beef and beef offal were washed, and the beef was cut into 500g pieces. Boil beef and beef offal in a boiling water pot until the blood is clean, take them out, put them in another pot, add old bittern, spices (including prickly ash, cinnamon and star anise), Sichuan salt and white wine, add clear water, cook them with strong fire for about 30 minutes, then cook them with low fire for 90 minutes, until the beef offal is cooked but not rotten, take them out first and let them cool for later use; Boil the brine with strong fire for about 10 minute, then put monosodium glutamate, Chili oil, soy sauce, pepper powder and brine into a bowl to make juice; Beat the cooked peanuts for later use, then cut the cooled beef and beef offal into thin slices about 6 cm long and 3 cm wide, mix them together, pour in the sauce and mix well, divide them into several plates, and sprinkle with sesame powder and peanut powder respectively.

Kung pao chicken raw materials: chicken breast 300g, peanut 50g, dried red pepper 20g, pepper 2g, soy sauce 10g, vinegar 10g, sugar 10g, cooking wine 10g, refined salt 10g and monosodium glutamate/kloc. Method 1. The chicken breast is deboned, cut with a cross knife, cut into 2 cm square dices, put into a bowl, add soy sauce, refined salt and cooking wine, and mix well with water bean powder; 2. Make sauce with soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water bean powder; 3. Dried red pepper is pedicled and seeded, and cut into 2 cm long sections; 4. Soak peanuts in warm water, peel them, and fry them crisp; 5. Heat the oil in the pot to 50% heat, add dried pepper and pepper and stir-fry until brown, add diced chicken and stir-fry, add ginger, onion and garlic, stir-fry evenly, cook the sauce, and add peanuts and turn over twice to serve.

Raw materials of fish-flavored shredded pork: lean meat 150g, refined oil 60g, soy sauce 15g, vinegar 8g, sugar 10g, chopped green onion 10g, Jiang Mo 5g, minced garlic 5g, minced red pepper 20g, cooking wine 10g and monosodium glutamate. Slice orchids, wash auricularia, shred, soak in red pepper and chop; Chop ginger and garlic, and cut onion into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, bean powder, fresh soup and salt are mixed into juice. Put the wok on the fire, heat it with oil (about 180℃), add the shredded pork, stir-fry until fragrant, and then add it. Stir-fry Auricularia auricula, shredded orchids and chopped green onion, cook the sauce, and quickly turn the pan to serve.

Hot kidney flower raw materials: pork loin, cucumber, ginger, onion, garlic, pickled pepper, salt, monosodium glutamate, soy sauce, white sugar, vinegar, wet starch, fresh soup and cooked vegetable oil. Methods: 1. Cut the pork loin into two pieces, remove the oily skin and the smell of the loin, first cut it obliquely with a reverse knife, then cut it into a trident eyebrow shape with a straight knife, and size it with salt and wet starch. Wash cucumber, remove pulp and cut into strips. Mix with salt, sugar, monosodium glutamate, soy sauce, vinegar, cooking wine, wet starch and fresh soup to make juice. 2. Heat the oil in the pot, add the kidney flower and stir fry, add the ginger, garlic, onion, soaked red pepper and cucumber strips and stir fry, and boil the juice to collect the juice.

Boiled beef raw materials: beef 500g, bamboo shoots 100g, garlic sprouts 50g, dried peppers 15g, soy sauce 10g, Shanxian watercress 20g, fermented glutinous rice juice 10g, salt 2g, pepper 3g, vegetable oil 75g and cooking wine 65438+. Method: Cut beef into pieces about 5 cm long, 3 cm wide and 0.3 cm thick, add salt, bean flour and wake-up sauce and mix well. The lettuce tip is cut into thin slices about 6 cm long. Garlic seedlings are cut into pieces about 4.5 cm long, and Danxian watercress is chopped. Put the wok on a big fire, add oil and heat it. Stir-fry the peppers until they are dark red, take them out and chop them up. The bean sprouts in the pot are great. Stir-fry chopped pepper and bamboo shoots a few times, add fresh soup, add cooking wine, soy sauce and garlic sprouts, and cook until the garlic sprouts break. Pick out the bamboo shoots and garlic seedlings and put them in the nest plate. Shake the sliced meat into the pot, stir fry when it is boiled, scoop it up and spoon it on the dish, sprinkle with pepper powder and pepper noodles, and then pour in the boiled oil.

Fried eel silk raw materials: beef tenderloin 250g, celery 1 00g, shredded ginger15g, Pixian watercress 25g, spicy flower powder and Sichuan salt10g, soy sauce and sesame oil10g, and oil150g. Methods: 1. Cut beef into 8cm filaments and celery into 4cm segments;

2. Heat oil in the pan, stir-fry shredded beef in the pan, add salt and shredded ginger, stir-fry constantly, add bean paste and stir-fry until the beef jerky is cool and dark red, add soy sauce, sesame oil and celery and stir-fry until the shredded beef is crisp, and sprinkle with pepper.