1. Braised lion head
Braised lion head is one of the traditional famous dishes in Jiangsu Province. It is made of pork as the main raw material, fresh fish and selected seasonings. Bright red color, tender meat, delicious taste and rich aroma. The manufacturing process of lion head is relatively complicated. It is necessary to chop pork into minced meat, then add fish, onion, ginger, minced garlic, eggs, salt, cooking wine, starch and other seasonings, stir well, then knead the minced meat into a ball by hand, and finally fry it in an oil pan until golden brown.
2. Spicy balsamic pot
Spicy incense pot is a traditional food in Sichuan, which is famous for its spicy taste and rich dishes. The key to making spicy incense pot lies in the stir-frying of spices. Pepper, dried pepper, star anise, fragrant leaves and other spices need to be fried, then bean paste, Pixian bean paste, soy sauce, soy sauce and other spices need to be added and stirred evenly, and finally clear soup is added to boil. Then put all kinds of vegetables, meat, seafood and other ingredients into the pot and cook them. Spicy incense pot is characterized by spicy taste and overflowing aroma, which is very enjoyable to eat.
3. Sweet and sour pork ribs
Sweet and sour pork ribs are a classic Chinese dish, which is loved by diners because of its sweet and sour taste. The production steps of sweet and sour pork ribs are relatively simple. First cut the ribs into small pieces, marinate them with salt, cooking wine and ginger for a while, then fry the marinated ribs in the oil pan until golden brown, and take them out for later use. Next, stir-fry shallots, ginger and minced garlic with the remaining oil in the pot, and add seasonings such as sugar, vinegar, tomato sauce, salt, soy sauce, cooking wine and clear soup. And put the fried ribs into the pot and stir fry evenly.
4. white fish
Boiled fish is a traditional classic dish in Sichuan, which is famous for its spicy and delicious flavor. The key to cooking boiled fish lies in the choice of fish ingredients and the frying of seasonings. First, choose fresh grass carp or perch, cut the fish into pieces, and then marinate with salt, cooking wine and minced ginger and garlic for a while. Next, stir-fry spices such as pepper, dried pepper, star anise and fragrant leaves, then add seasonings such as bean paste, Pixian bean paste, soy sauce and soy sauce, stir well, and finally add clear soup to boil. Then put the marinated fish fillets into a pot and cook them.
5. Sichuan style spicy oil wonton
Sichuan-style red oil wonton is a traditional snack in Sichuan, which is deeply loved by diners for its spicy and delicious taste and unique shape. The production steps of Sichuan-style red oil wonton are relatively simple. First, stir flour and water into dough, then roll the dough into thin slices and cut into small pieces. Next, chop the pork into minced meat, add onion, ginger, minced garlic, salt, chicken essence, cooking wine and other seasonings and stir well, then wrap it with flour slices and knead it into the shape of a hand. Finally, cook the wonton soup in boiling water and take it out for later use. Then stir-fry pepper, dried pepper, onion, ginger and garlic with the remaining oil in the pot, add seasonings such as bean paste, Pixian bean paste, soy sauce and soy sauce, stir well, and finally add clear soup to boil. Put the cooked wonton soup into a bowl, and then pour the fried red oil on it.
6.crispy roast duck
Crispy roast duck is a traditional famous dish in Beijing, which is deeply loved by diners because of its crisp outside and tender inside, delicious color and flavor. The production process of crispy roast duck is relatively complicated. First, the ducks are slaughtered and unhaired, then the internal organs of the ducks are cleaned and marinated with salt, pepper and cooking wine for a while. Next, hang the duck in a ventilated place to dry, then mix honey, soy sauce, cooking wine and other seasonings evenly, brush it on the surface of the duck, and then bake it in the oven. In the baking process, the noodles need to be turned over and brushed with honey sauce repeatedly until the duck's surface is golden yellow.
7. Steamed bass
Steamed perch is a classic Cantonese dish, which is deeply loved by diners for its fresh and tender fish and light taste. The key to making steamed bass lies in the choice of materials and the timing of steaming. Choose fresh ones first.