This article is taken from Baidu: These are all complete, and many of them have pictures. You look more intuitive, so I won't post them for you. If you think it's too much, just look at the first few websites. I usually look at these websites to learn to cook, and now my cooking has improved a lot! .net/eubbs/index.php? Showtopic=94345 Yinghua Forum -> How to make Sichuan cuisine/article/25/11/17/891339.shtml The coveted Sichuan cuisine * food (Meitu+recipe) /article_page.aspx? articleid=244& Cpage=5 Sichuan Cuisine Xiaoquan (1)/Nutrition Gourmet Channel _ Sina Life _ Sina.com (there are videos here, which are easier to learn) cooking.com/ China Cooking Network /pg/572/; Besides vegetarian recipes, there are other dietary health guidelines. People's Kitchen /c41p9.aspx omnibearing cookbook network, with more contents and complete cookbooks. There are other recipes besides vegetarianism. The cuisine of Mapo Tofu belongs to Sichuan cuisine, which is spicy and suitable for all seasons. (Sichuan cuisine) Raw materials minced beef (or minced pork) (65g), chopped green onion (4g), spicy oil (4g), fermented soybean (1g), pepper powder, minced garlic, soy sauce, tender tofu (2g), Chili powder, refined salt, chicken soup (13g), water chestnut powder and yellow wine. Second, stir-fry minced beef and bean paste in another pot, then add Chili powder, soy sauce, lobster sauce, spicy oil, yellow wine, salt and minced garlic, stir-fry until it tastes delicious, then add 1 grams of tofu and chicken soup, simmer with low fire to make a thick juice, then add water caltrop, and add chopped green onion, pepper powder and monosodium glutamate. Sichuan cuisine, to which chili pepper Chicken Ding belongs, is slightly sweet and delicious, and is one of the traditional Sichuan dishes. Raw materials: 2g of bamboo shoots and 1g of green bamboo shoots. 25 grams of pickled peppers. 6g of seasoning oil, 2g of soy sauce and cooking wine, 3g of monosodium glutamate, 3g of salt, 15g of sugar, 2g of wet starch, 5g of vinegar, 5g of onion, ginger and garlic, and a little soup. Production process (1) Cut the bamboo shoot chicken into 1cm square dices, mix well with a little salt, soy sauce and cooking wine, paste it with wet starch, and then mix with some oil. (2) Cut the green bamboo shoots into cubes. Slice ginger and garlic. Chop the pickled peppers for later use. Then use soup, onion, ginger, garlic, cooking wine, soy sauce, sugar, wet starch and monosodium glutamate to make the sweet juice opposite. (3) Heat the frying spoon in big oil with strong fire, and put it in after the oil is hot ... The cuisine of Dongpo Elbow is characterized by Sichuan cuisine. The soup is milky white, the snow bean is white, the pork elbow is rotten and soft, delicious, original and fragrant. During the production process, the pork elbow, snow-capped soybean, onion festival, Shaoxing wine, ginger and Sichuan salt are scraped clean, and everything is scratched along the bone seam, put into the soup pot, cooked thoroughly and removed. Wash the snow beans, put them in a boiling casserole, cover them tightly, and simmer on low heat for about 3 hours until the skin is rotten with chopsticks. When eating, put Sichuan salt and soup beans into a bowl and serve them. Dip them in soy sauce.