Pickled rabbit raw materials: rabbit meat 1000g, edible salt, onion, garlic, pepper, pickled pepper and a little sugar. Practice: 1, heat the oil to 70%, add pepper and sugar, stir-fry until fragrant. 2. Pour in ginger and garlic and stir fry. 3. Pour in "a lot of wild peppers", be sure to be big and not stingy. One of the characteristics of Sichuan cuisine is that there are more auxiliary materials than main materials. 4. Frying is very popular, so it must be fried into the fragrance of wild pepper. Be sure to turn on the range hood, or the choking smell will definitely make you unbearable. 5, put the rabbit head before frying the rabbit meat, because the rabbit head is not easy to cook, just like putting the chopped pepper fish head first when cooking fish. 6. Add the remaining rabbit meat, stir fry again and continue to stir fry. 7, put the right amount of salt, you can try to put it. The amount of salt should be light and not salty, because the second meal is more salty than the first one! Finally, add onion and saute until fragrant.

Ingredients for three cups of duck: duck neck 100g, duck collarbone 200g, duck wing 150g, duck neck 200g, soy sauce 20g, rice wine 35g and cooking oil 25g. Practice: 1, directly heat the oil, and then put the soy sauce and Jiujiang rice wine together to cook; 2. When the aroma comes from three cups of materials after boiling, the raw materials can be added; 3. Add sugar (which can neutralize the salty taste of soy sauce) and constantly rotate the raw materials with slow fire; 4, about 45 minutes, after the sauce is extracted, it can be announced; 5. When the duck is cooked, it will be refrigerated, cut into pieces and put on a plate; 6. Finally, pour the seasoning of boiled duck.

Raw materials of steamed tofu with minced meat: water tofu 1 block, minced meat 100g, Pixian bean paste 1 spoon, 2 onions, 2 tablespoons of soy sauce, a small amount of cassava starch, a proper amount of salt and 20g of auricularia auricula. Practice: 65,438+0 pieces of raw pork are chopped, and the tofu is cut into thin and even pieces and placed. Add a little tapioca starch, a little rice wine and soy sauce to the meat foam, and mix and marinate for a few minutes. 2. Bring the wok to a boil, pour in the oil and cook until it is 60% hot. Add the meat foam and stir fry. Add Pixian bean paste, minced garlic and pepper and stir fry to taste. 3. Add a little salt and stir fry for 30 seconds. Note that Pixian bean paste itself has a salty taste and is not suitable for adding more salt. Pour the fried meat foam into a dish, sprinkle with some onions and fungus, steam for 7 minutes and turn off the heat.