Step 1: Wash the eggplant, remove the head and tail, cut it in half, cut it into strips with the same size, and then cut it into strips of about 5 cm and put it in a basin for later use.

Step 2: Add a proper amount of salt, marinate evenly for 10 minute, pour out the eggplant pieces, wash and drain.

Step 3: add balsamic vinegar and soy sauce to the bowl, then add chicken essence, salt and sugar, then add pepper, add two spoonfuls of water and stir well to make fish-flavored juice for later use.

Step 4: fry the eggplant in the oil pan until it is cooked, then take it out and drain it.

Step 5: Leave the bottom oil in the pot, add minced meat and stir-fry until it changes color, add bean paste and stir-fry red oil, and then add minced ginger and garlic to stir-fry the fragrance.

Step 6: If it is too dry, dilute it with a little water, then pour in eggplant, add fish sauce and water starch and continue to stir evenly.

Step 7: Sprinkle chopped green onion before taking out the pot, and put it on a plate. Fish-flavored eggplant can be used to appetize.

Step 1: Wash three layers of meat in cold water, add 1 tbsp cooking wine, add pepper, ginger and onion to remove fishy smell, boil the water for 20 minutes, then take it out and let it cool for later use.

Step 2: cut the red pepper into hob blocks, and cut the green pepper into hob blocks and put them on the plate. Slice three layers of meat for later use.

Step 3: Cook a small amount of oil in the pan, stir-fry the excess oil in the next three layers of meat to smell, and then pour in the lobster sauce and stir well.

Step 4: Add bean paste and stir-fry red oil, then add green pepper and oyster sauce and stir well.

Step 5: Add 1 teaspoon sugar to taste, sprinkle with a little salt, sprinkle with garlic sprouts, and finally pour in soy sauce, stir well and serve.

Step 1: Wash the meat in cold water and put it into the pot, then add the onion, ginger slices, pepper granules and cooking wine, cover the pot and cook until the pork is cooked.

Step 2: Start making sweet soy sauce, add 100 ml of water to the milk pot, and then pour 50 ml of soy sauce.

Step 3: add brown sugar, cinnamon, kaempferia kaempferia and fennel, boil over low heat, and turn off the heat after boiling for 15 minutes, and filter out the sweet soy sauce for later use.

Step 4: Turn the pork over and cook it thoroughly until it can be penetrated with chopsticks, then take it out and let it cool for later use.

Step 5: Chop garlic cloves into minced garlic and put them in a small bowl, then add soy sauce, sesame oil, salt, chicken essence, sweet noodle sauce, red pepper, cooked sesame and other sauces, stir well and season, and the garlic white meat sauce is ready.

Step 6: Then start to set the plate. First, spread the chopped green onion slices on the bottom of the plate, and arrange the cucumber slices along the periphery.

Step 7: Cook the selected pork and slice it, and arrange the meat slices on the basis of cucumber slices.

Step 8: finally, pour in the red oil sauce, sprinkle with chopped green onion, and the fragrant garlic and white meat can be eaten.

Step 1: Wash and slice the prepared ingredients, mushrooms and cucumbers, and string them with bamboo sticks.

Step 2: Slice asparagus, potato and other ingredients together for later use.

Step 3: Slice beef, add cooking wine and light soy sauce, marinate evenly for 15 minutes, and then string the meat slices with bamboo sticks for later use.

Step 4: Heat the rapeseed oil in a hot pot, stir-fry the red oil in the bean paste, stir-fry the chafing pot bottom until it bubbles evenly, and then add 2500 ml of boiling water.

Step 5: Add a proper amount of salt and 1 spoon of sugar to boil, and pour the cooked soup into the prepared rice cooker.

Step 6: Add light soy sauce and mix the cooked sesame seeds and sesame oil for later use.

Step 7: Bring the pot to the boil, boil all the prepared ingredients, and soak them in the soup pot for 30 minutes to start.

Step 1: Scrape off the bones and fascia of the chicken leg, then cut it into diced chicken and put it in a bowl.

Step 2: add cooking wine and soy sauce starch salt, mix well in one direction, and then let stand for 20 minutes to taste.

Step 3: Heat the oil in the pot, add the diced chicken and fry until it is solidified, and then remove the oil.

Step 4: Raise the oil temperature again, then fry the diced chicken in the pot until crisp, and quickly remove and drain the oil.

Step 5: Leave the bottom oil in the pot, add the pepper and dried pepper to stir-fry until fragrant, then add the bean paste and ginger and garlic, and stir-fry until fragrant again.

Step 6: stir-fry the fried diced chicken evenly, then stir-fry the peanuts, and add a little salt, chicken essence and sugar to stir-fry evenly.

Step 7: Finally, add green pepper, chopped green onion and sesame oil, stir-fry evenly, sprinkle cooked sesame seeds before serving, and spicy chicken can be served.

Step 1: Cut the green pepper in half, remove the pepper seeds inside and cut into small pieces.

Step 2: Cut the dried pepper into small pieces, slice the garlic, cut the shallots into white parts, dice the ginger, and cut the green parts of the shallots into small pieces for later use.

Step 3: Wash the cutterhead, cut it from the middle, and then cut it into small pieces, so that squid rolls will be formed when fried.

Step 5: Cook the squid in a pot for 30 seconds, drain the water and put it in a bowl for later use, which will make the squid taste more crisp and tender.

Step 6: add oil to the pot, add ginger, garlic, onion and dried pepper to stir fry until fragrant, then add green pepper and squid, and add pepper to stir fry evenly.

Step 7: Add oyster sauce, salt and cooking wine and stir well. Finally, pour in water starch and stir fry quickly. Sprinkle chopped green onion before cooking, and the squid is stir-fried successfully.

Step 1: Add salt, half a spoon of soy sauce, soy sauce 1 spoon, cooking oil 1 spoon and starch 1 spoon to minced pork.

Step 2: Beat 1 egg into a bowl and mix evenly with chopsticks.

Step 3: remove the head and tail of the pepper, cut it into small pieces of equal length from the middle, and remove the pepper seeds for later use.

Step 4: Fill the pepper with minced meat and spread it evenly at both ends.

Step 5: Cut the garlic cloves into thin slices, pour the right amount of oil into the pot and heat them, stir-fry the peppers until the surface looks like tiger skin, and then turn them over and stir them evenly.

Step 6: Add garlic slices, pour in 1 teaspoon soy sauce, 1 teaspoon soy sauce, a little salt, and pour in oyster sauce and stir well.

Step 7: Pour in a proper amount of water, cook until the juice is collected, sprinkle with chopped green onion, and then put the Chili meat into a plate to eat.

Step 1: Cut the marinated tofu into cubes about 1.5cm wide, cut the garlic seedlings into small pieces, cut the ginger and garlic into rice grains, and chop the fermented beans for later use.

Step 2: Cut the beef into minced meat, add 1 tablespoon starch and soy sauce, grab the lemon juice and marinate for 10 minute.

Step 3: Add water to the pot to boil, add the chopped tofu, sprinkle some salt, cook for about 2 minutes and put it in cold water for later use.

Step 4: Heat the oil in the pot, stir-fry the minced beef until it becomes discolored, then push it aside, then add ginger, garlic, lobster sauce and bean paste and stir-fry until it becomes red oil.

Step 5: Stir-fry the ingredients, add appropriate amount of boiling water, and then add cooking wine, salt, soy sauce and chicken essence to taste and boil.

Step 6: Pick up the tofu and put it in the pot to cook for about 3-5 minutes. Mix 1 tbsp starch and 3 tbsp water evenly.

Step 7: The water starch begins to thicken the tofu that has been tasted, and it will thicken while shaking, otherwise it will easily stick to the pot.

Step 8: Finally, sprinkle with garlic sprouts and pepper powder, serve on a plate, and the simple and delicious Mapo tofu is finished.

Step 1: Dice garlic cloves, dice ginger in a bowl, cut shallots, and cut parsley into small pieces for later use.

Step 2: Cut the konjac into strips, then cut into small pieces, boil the water for 3 minutes, take it out and put it in a bowl for later use.

Step 3: When buying duck meat, you can ask the seller to help you chop it up, wash it in cold water and blanch it in the pot.

Step 4: Pour the cooking wine to remove the fishy smell, boil it and skim off the floating foam, then take it out and put it in clean water to wash and drain.

Step 5: Take the rapeseed oil out of the pot and burn it until it smokes slightly. Stir-fry the duck until it is slightly yellow and oily, and remove it for later use.

Step 6: Leave the bottom oil in the pot, stir-fry dried peppers and prickly ash, then add ginger, garlic and cinnamon, and stir-fry fennel with star anise leaves.

Step 7: Stir-fry the red oil with bean paste, then stir-fry the duck meat evenly and pour in the beer without ingredients.

Step 8: Finally, pour in the konjac and boil it. After boiling, transfer the konjac beer duck to the pressure cooker and cover it.

Step 9: Turn off the fire after the air pressure rises to 15 minutes, open the lid after the hot air dissipates, then add the soy sauce salt and sugar and mix well.

Step 10: Finally, put the konjac beer duck in the pressure cooker into a casserole, add coriander and onion, and heat it while eating. It is delicious.

Step 1: Slice beef tenderloin into a bowl, add baking soda, cooking wine, soy sauce, chicken essence, sugar and salt and mix well by hand.

Step 2: Open the egg, beat in the egg white, add 1 tbsp starch, stir in 1 tbsp cooking oil, and let stand for 15 minutes.

Step 3: Slice the onion first, then shred it, and cut the shallot into chopped green onion for later use.

Step 4: Heat an appropriate amount of oil from the pan, fry the shredded onion until soft, then pour in oyster sauce and soy sauce, then pour it out and spread it on the bottom of the iron plate.

Step 5: Cook a proper amount of oil in another pot and stir-fry the prepared beef until it becomes discolored.

Step 6: Sprinkle chopped green onion and stir well. Finally, put it in an iron pan covered with onion bottoms. Beef with scallion sauce on iron plate can be eaten.

Step 1: Dice ginger, cut onion into small pieces, and make sauce with soy sauce, balsamic vinegar, salt, sugar and garlic.

Step 2: Dice the chicken breast, add cooking wine, pepper and cornmeal, and marinate for 10 minute.

Step 3: Relax the oil in the pot, fry the chicken in the pot until it changes color, and then drain the oil.

Step 4: Leave the bottom oil in the pot, stir-fry the dried peppers in the pot, then add ginger slices and pepper granules to stir-fry until fragrant, and then pour in the chicken and stir-fry.

Step 5: Stir-fry the chicken, add peanuts and sauce at the same time, sprinkle with onion and stir well.

Step 6: Hook the water starch before taking the pot, and kung pao chicken, which is delicious for dinner, will be taken out of the pot and eaten.

Step 1: Remove the nails from chicken feet, put them in a cold water pot, add ginger slices, pepper grains, star anise and green onions, and boil them over high fire to remove the fishy smell.

Step 2: Boil the water for about 3 minutes, then take out the chicken feet and let them pass through cold water, so that the chicken feet taste better.

Step 3: Take the chicken feet out of the cold water bowl and remove the bones. First, cut a knife on the main bone with a knife, separate the flesh and blood by hand, and then break the main bone joint to take out the main bone.

Step 4: Remove the bones from the fingers of chicken feet in the same way, and treat each chicken foot equally.

Step 5: Add ingredients to the boneless chicken feet in the bowl, and add 6 slices of lemon, broken rock sugar,10g of ginger rice,10g of garlic and millet spicy.

Step 6: Have shredded onion, a spoonful of light soy sauce, a spoonful of black soy sauce, a spoonful of balsamic vinegar, chopped green onion and coriander, and finally pour in 1 spoonful of red pepper oil.

Step 7: Mix the boneless chicken feet with the left and right chopsticks and the right fork, and put them in the refrigerator for one night to make them more delicious.

Sichuan cuisine is called the first folk food.

Usually, when colleagues and friends eat out, they can take care of everyone's taste when choosing a Sichuan restaurant.

Sichuan cuisine is mainly Chengdu-Chongqing cuisine, with uniform flavor and changeable seasonings.

Pixian watercress is the most commonly used seasoning and one of the top seasonings in China, and it has the reputation of "the soul of Sichuan cuisine".

Generally speaking, Sichuan cuisine has its own unique charm. Please keep these 12 Sichuan food recipes.

I learned to cook at home or have dinner to show my cooking skills. My family and friends praised my cooking.

Food is worth sharing and life needs to be recorded. Agatha's food story will go with you.