Ma Po Tofu

1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, crushed dry red pepper, green garlic, minced ginger, pepper powder, water starch , soy sauce, a little sugar.

2. Add a little vegetable oil to the pot and heat it over high heat. When the oil is hot, add bean paste, salt, dry red pepper, green garlic, minced ginger, pepper powder, and minced beef. You can also use the above seasonings for minced beef. Add them all together after marinating. Sauté until fragrant.

3. Add tofu cut into small pieces. Reduce heat to low and bring to boil.

4. After the tofu is cooked, turn to high heat and add the gravy mixed with water starch, sugar, wine, monosodium glutamate and soy sauce. After the gravy is evenly coated, turn off the heat and remove from the pot.

5. Remove from the pot, sprinkle with Sichuan peppercorns, and the fragrant, Sichuan-flavored Mapo Tofu is served!

Cola Chicken Wings

Ingredients: 6-8 chicken wings, a small cup of Coca-Cola, a little chili powder, a little cumin (granulated cumin, not powdered).

Steps: Put water in the pot, wait until the water boils, then add the chicken wings. The chicken wings will be 7 mature. Drain the water and set aside.

Put more oil in the pan, stir-fry the chopped green onion and garlic, add the chicken wings, add cumin and chili powder, stir-fry over high heat until the skin is slightly charred.

Use a spoon to skim off the excess oil, add the cola, salt and MSG. Do not add any water. When the cola is almost dry, turn down the heat slightly to collect the juice.

While burning the cola, you can use a spoon to skim off the minced garlic and onion.

Don’t forget to add the juice when you serve it on the plate.

This dish is better than KFC’s chicken wings. The chicken wings are spicy and crispy to the bone.

Twice-cooked pork

Ingredients: pork butt tip, green garlic

Accessories: bean paste, tempeh, onion, ginger, pepper, aniseed, cinnamon, rice wine, Boil the meat under boiling water for about 20 minutes. Add onions, ginger, pepper, aniseed, cinnamon, and rice wine. Skim off the foam. When chopsticks can be inserted into the meat, turn off the heat and soak for 5 minutes before removing from the pot.

Put the green garlic, cut it into oblique sections, and cut the meat into large thin slices. It depends on your knife skills, the thinner the better

Put a little oil in the pot, add the white meat, stir-fry, and the fatty meat After it becomes curled and transparent, shovel the meat to the edge of the pot (this is what lazy people do! Haha! In fact, you should shovel the meat out first before frying the bean paste), add the bean paste, stir out the red oil, and add the black bean paste. Stir-fry shredded ginger and green garlic together. There is no need to add salt when frying this dish because the bean paste is already salty enough.

After the green garlic softens slightly, drizzle with rice wine and it’s ready to serve.

Braised Pork

1. Wash the wok, heat it up, add two tablespoons of oil, add three or four tablespoons of sugar, and turn to low heat.

Preparation: Cut a piece of pork belly into 1cm square strips.

2. Keep stirring with a frying spoon to dissolve the white sugar and turn it into a reddish-brown sugar liquid, which is also called fried sugar color.

3. Pour in the cut pork belly and stir-fry evenly so that each piece of meat is coated with sugar color.

4. Add soy sauce, cooking wine, ginger, rock sugar, and a little salt, bring to a boil, then reduce to low heat and simmer for about 20 to 30 minutes. When the juice is almost evaporated, increase the heat to reduce the juice.

5. This is what it looks like

Sauerkraut fish

1. It is generally better to use grass carp or black fish.

2. Wash the fish, paying attention to the black membrane in the abdominal cavity.

3. Cut off the shark fins... (it’s also good to make shark fins after drying... haha)

4. Cut the fish into sections.

5. Press the fish segment with your hand, hold the knife with the other hand against the upper edge of the fish spine and push it closer, feel the position of the fish bone, and adjust the direction of the knife in time...if the cut is not good Buy a few more fish and practice first:)

6. Remove the fish bones. Cut the fish head in half, slice the fish meat, and the remaining fish bones... If you like to eat the bones together, you can ignore this step...

7. Place the sliced ??fish horizontally , use a knife to cut off each piece one by one from the tail to the head. The thickness of each piece is about 5-7 mm.

Be careful here! Don’t reverse the direction, otherwise the fish fillets will be broken when cooked~~

8. Take an egg, pour it with your left and right hands, and pour out the egg white for later use

9 , cut the fish bones into sections, put them into the basin together with the fish fillets and heads, add salt and cooking wine and stir, then add the egg whites and mix well, let it sit for 20 minutes~ Wait for a while, hehe

10 , sauerkraut…………………… Cuihua, serve sauerkraut. . . . One or two packs are fine, just add more if you like.

11. Cut the sauerkraut into sections

12. Heat oil in a pot, preferably large oil, but for the sake of... Or use ordinary oil Bar! Pour in the chopped sauerkraut and stir-fry... Then add water or stock and bring to a boil

13. Add the fish head and fish bones first, simmer over low heat for 5-7 minutes~ It looks so good, haha!

14. Add other fish fillets and cook on high heat for 2-3 minutes~ If you don’t like the fish head, you can also omit it...

15. Add salt, pepper, Sichuan pepper powder, MSG and other seasonings, and a delicious pot of pickled fish is ready!

Kung Pao Chicken

Ingredients: chicken breast·400g fried peanuts·50g eggs·1 garlic·5 cloves of starch·appropriate amount of dried chili·10 pieces

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Note: Ingredients are optional

Seasoning: cooking oil · 500 g (actual consumption 50 g) sesame oil · 1 tsp soy sauce · tbsp cooking wine · 1 tbsp balsamic vinegar · 1 tsp Refined salt · 1 tsp white sugar · 1 tsp

MSG · tsp

Method

1. Wash and dice the chicken, add egg white, salt and starch Marinate and mix evenly; wash and mince the garlic;

2. Heat the cooking oil in the pot, deep-fry the diced chicken until cooked, remove and drain;

3. Leave oil in the pot Saute a little dry chili pepper and garlic until fragrant, then add diced chicken and stir-fry;

4. Finally add soy sauce, cooking wine, MSG, sugar, vinegar, water, starch and sesame oil, stir well and thicken, and finally add peanuts Stir the rice until well combined.

Peanuts must be removed from the pot before the dishes are served, so as not to stir-fry in the pot for a long time and affect the crispiness of the peanuts.

Boiled fish

One grass carp, sliced ??into fillets.

The fish meat and fish bones are marinated separately (the seasoning is the same) and the seasoning on the fish bones should be heavier. Because the meat is thick...that's what I think:)

Add an egg white, appropriate amount of salt, Sichuan pepper powder, pepper, chicken essence, starch and cooking wine to marinate the fillets. About 30 minutes

Put a small amount of oil in the pot, add garlic and ginger slices. Saute until fragrant and discard.

What is this oil used for? :) It is used to fry fish bones, because the fish bones are thick and the required heat is different from the fish fillets

Put a lot of oil, add pepper after a few tens of seconds, and fry slowly over low heat

After the Sichuan peppercorns are fried and fragrant, add dried chili peppers (use low heat during these two steps)

After the chili peppers in the pot become darker in color, slide the marinated fish into the pot. (It is best to wash the marinated fish with water, because it will make the oil turbid)

Hehe~~`The boiled fish that tastes exactly like the one in the restaurant can be cooked. Let’s eat:)

Fish-flavored shredded pork

Ingredients: 250 grams of lean meat, 70 grams of water-fried fungus, half a carrot, 30 grams of minced pickled pepper, 2 green onions, 1 small piece of ginger, 5 cloves of garlic, appropriate amount of starch

Seasoning: edible oil, soy sauce, stock, balsamic vinegar, salt, sugar, chicken essence

Method:

1. Wash the lean meat and cut it into thick shreds, put it in a bowl, add salt and water starch and mix thoroughly;

2. Wash the onion, ginger and garlic and cut into shreds and set aside.

3. Cut fungus and carrot into shreds and set aside.

4. Mix sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, minced ginger, minced garlic, stock, chicken essence, water and starch into fish flavor sauce.

5. Put oil in the pot and when the oil is 50% hot, add the shredded pork, stir-fry and add the minced pickled peppers. When the stir-fry is done, add the fungus, shredded carrots and fish-flavored sauce. Pour in and stir fry for a few times.

Sweet and Sour Pork Ribs

Ingredients: Ribs·500g chives·1 ginger·1 piece of garlic·2 cloves of starch·appropriate amount

Seasoning: edible Oil·500g (actual consumption 45g) Soy sauce·1/2 tablespoon balsamic vinegar·1 tablespoon refined salt·1/2 teaspoon sugar·1 tablespoon MSG·1/2 teaspoon

Recipe :

1. Wash and chop the ribs into small pieces; wash and slice the ginger and garlic; wash and mince the chives;

2. Put oil in the pot and heat until it is 50% hot. , fry the ribs until the surface turns brown, remove and drain;

3. Leave the bottom oil in the pot, add salt, soy sauce, MSG, ginger slices, garlic slices, stir-fry with the ribs, pour in Bring warm water to cover the pork ribs noodles, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes;

4. When the pork ribs are fragrant and soft, add sugar, vinegar, chopped chives, thicken with water starch, and reduce the thick sauce over high heat That’s it.

Features: ruddy color, sweet and sour aroma.

An easy guide to quench your cravings: Put the sugar and vinegar last so that the sweet and sour taste can come out.

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2. Peel and shred the potatoes. The thinner the better, your knife skills~~ Then shred the green and red peppers and dice the garlic cloves.

3. Cut the potatoes into shreds. Pour cold water to remove the starch, so that the stir-fried vegetables will have a crispy texture.

4. Prepare salt and white vinegar. Using white vinegar will make the dishes look cleaner.

5. Turn on the heat, sit on the wok, and add oil.

6. When the oil is hot, put the peppercorns in and fry them until they become fragrant.

7. Be sure to remove the peppercorns, otherwise you will know when you eat them.

8. When the oil is hot, add the chili shreds and garlic granules to bring out the aroma.

9. Pour in the prepared shredded potatoes, weigh the pot and stir-fry a few times.

10. Add white vinegar.

11. Add salt and do it quickly.

12. Stir-fry a few more times to make the salt taste more even.

Thirteen, the vegetables are cooked, plated and shaped, and a plate of spicy, sour and crunchy potato shreds is ready to serve.