Twice-cooked pork taste: Spicy Ingredients: 400 grams of pork leg with skin, 100 grams of green garlic sprouts, 25 grams of Pixian bean paste, about 10 grams of sweet noodle sauce Method: Wash the meat, cook until the meat is cooked and the skin is soft. Take out, cool and slice until ready to use, cut the green garlic into sections; stir-fry the meat slices in a 60% hot oil pan until rolled into an ear shape, add in the minced Pixian bean paste and stir-fry until it gets coloured, then add the sweet noodle sauce and stir-fry until fragrant, add the green garlic after seasoning Turn the spoon and serve on a plate. Fish-flavored shredded pork, a famous Sichuan dish. Fish-flavored shredded pork is golden red in color, smooth and tender in the mouth, and has all five flavors of sour, sweet, spicy and salty. Ingredients: 250 grams of pork leg, shredded onions and ginger, pickled chili peppers, cooking oil, fresh soup, rice wine, salt, sugar, soy sauce, balsamic vinegar, monosodium glutamate, pepper, minced garlic, minced ginger, Sichuan watercress, pepper powder, egg white, Chili oil, starch, etc. in appropriate amounts. Preparation method: Cut the leg meat into shreds as thick as a matchstick, add rice wine, egg white, salt, monosodium glutamate, pepper, and starch, mix well and add flavor and sizing. In another small bowl, add fresh soup, rice wine, minced garlic, sugar, monosodium glutamate, minced ginger, chopped green onion, and water starch to prepare the ingredients. Heat a pan, add cooking oil, and when the oil temperature reaches 60% hot, put the shredded pork into the pan, cut off the oil and then scoop it up. Leave a little base oil in the pot, add shredded ginger and pickled chili peppers and stir-fry for a while, then add bean paste and stir-fry for a few times. Finally, add shredded pork and reserved ingredients, stir-fry over high heat, pour in spicy oil, and sprinkle in Sichuan peppercorns. powder, stir-fry and mix well. Sichuan home-style hot and sour soup Sichuan home-style soup. It is made of shredded pork, tofu, winter bamboo shoots and other ingredients cooked in clear soup. It is characterized by sour, spicy, salty, fresh and fragrant. Drinking it after meals can sober up, remove greasiness, and aid digestion. It is very popular and is widely spread throughout the country. Basic ingredients: 30 grams of tofu, 15 grams each of cooked chicken (or ham), mushrooms, cooked lean pork shreds, sea cucumbers, and sea squid, 1 egg, 25 grams of starch, 3 grams of chopped green onion, 10 grams of soy sauce, lard 30g, 1g each of MSG and pepper, 6g balsamic vinegar, 5g refined salt, 750g chicken broth. Cooking method: 1. Cut the tofu, mushrooms, sea cucumbers and squid into thin shreds respectively, put them into the pot with the cooked shredded pork and cooked chicken, add chicken soup, refined salt, MSG and soy sauce, bring to a boil over high heat, then put After the wet starch thickens, reduce the heat to low and add beaten eggs; 2. Put pepper, vinegar, chopped green onion and a little lard into a soup bowl. When the egg drops float in the pot, turn to high heat until the shredded meat rolls up and pour into the soup bowl. The basic characteristics of spicy cabbage are salty, spicy and tasty. Basic ingredients: 750 grams of Chinese cabbage cores and leaves, 10 grams of dried chili. Seasoning: 100 grams of vegetable oil, 5 grams each of salt and MSG, 25 grams of cooking wine, 30 grams of soy sauce, and 25 peppercorns. (1) Wash the Chinese cabbage and break it into pieces, cut the dried chili into sections and set aside. (2) After the frying spoon is filled with oil and heated, add the Sichuan peppercorns and stir-fry for a few times. Then add the dried chili peppers and when they change color, add cabbage and salt and stir-fry for a few times. Then add cooking wine, soy sauce and MSG and stir-fry evenly. Serve. Basic features of spicy fried shredded squid: crispy and tender squid, white in color, spicy in taste, appetite-promoting Basic ingredients: 300g squid, 10g vinegar, 25g soy sauce, 75g wet starch, 100g peanut oil, 10g green onions, 3g dry red pepper, 25g cooking wine g, 300 ml chicken soup, 5 g sesame oil, 1.5 g refined salt 1. Take the squid pieces, remove the membrane, wash them, cut them into 6 cm long and 2 cm wide shreds, and soak them in clean water. 2. Heat the wok over high heat, add 25 grams of peanut oil, heat it up, add cooking wine, salt and 150 ml of chicken stock, bring to a boil, pour in shredded squid, cook for a while, remove and set aside. 3. Wipe dry red pepper, remove roots, seeds, and cut into thin strips; peel, wash, and chop green onions. 4. Heat a clean pot, add the remaining 75 grams of peanut oil, and when it is 50% hot, add shredded dried red chili peppers, soy sauce, salt, and vinegar and stir-fry for a few times. Pour in the remaining chicken soup and squid and bring to a boil. Add wet starch to thicken the sauce, add minced green onion, drizzle with sesame oil, take out of the pan, add it and serve. Mapo Tofu Ingredients: Three pieces of tofu, 1 tael of minced beef (about 40 grams), bean paste, spicy powder, bean paste, minced garlic, ginger, chili powder, appropriate amount of soup. Method: 1. Cut the tofu into small cubes, marinate with salt, drain and drain. 2. After the oil is cooked, stir-fry the minced beef and bean paste together, then add spicy powder, bean curd mushrooms, ginger rice, and chili powder and stir-fry until the flavor is absorbed. 3. Add tofu and a little bit of stock, bring to a boil over low heat, then thicken with cornstarch. When thickened, sprinkle with pepper powder and serve. Boiled beef raw materials: 500 grams of beef. Remove 100 grams from the tips of the bamboo shoots and 50 grams of garlic sprouts.

15 grams of dried chili pepper, 10 grams of soy sauce, 20 grams of Danxian bean paste, 10 grams of sour juice, 2 grams of salt, 3 grams of pepper, 75 grams of vegetable oil, 10 grams of cooking wine, 15 grams of soybean powder, and 50 grams of fresh soup. Preparation method: Cut the beef into slices about 5 cm long, 3 cm wide and 0.3 cm thick. Add salt, water soybean flour and soy sauce and mix well. Cut the lettuce tips into thin slices about 6 cm long. Cut the garlic sprouts into sections about 4.5 cm long and chop the Dan County watercress into fine pieces. Put the wok on high heat, heat the oil, add the chili pepper and stir-fry until it turns dark red, take it out and chop it finely. Add the bean paste in the pot, stir-fry the finely chopped chili peppers and artemisia shoot tips for a few times, add fresh soup, add cooking wine, soy sauce and garlic sprouts, cook until the garlic sprouts are broken, pick out the bamboo shoot tips and garlic sprouts and put them in a nest plate. Shake the meat slices and put them into the pot. When it boils, spread them out. When cooked, remove from the pot and cover the dishes. Sprinkle with minced chili pepper and Sichuan peppercorns, and then pour boiling oil over it. Serve. Characteristics: Red color, thick taste, numb, spicy, fresh, tender and hot. Chongqing spicy hot pot ingredients: 250 grams of tripe, 100 grams of beef liver, 100 grams of beef loin, 150 grams of lean beef (back fillet), and 100 grams of beef spinal cord. 1000 grams of fresh vegetables, 50 grams of green onions, 50 grams of green garlic sprouts, 40 grams of sesame oil, 4 grams of monosodium glutamate, 40 grams of chili powder, 50 grams of minced ginger, 4 grams of pepper, 10 grams of refined salt, 40 grams of bean curd, 100 grams of soy sauce, 125 grams of Danxian Douban, 15 grams of cooking wine, 200 grams of cooked butter, and 2250 grams of beef soup. Preparation method: Rinse and bleach the hairy liver with clean water, cut into long slices with a width of one centimeter, and rinse with cold water. Slice the liver, loin and beef into large, thin slices. Cut onions and garlic sprouts into 7 to 10 cm long sections. Fresh vegetables (leaf white, celery, cabbage, pea shoots are all acceptable), wash them with clean water and tear them into long slices. Chop the bean drum and bean paste into small pieces. Place the wok on medium heat, add 75 grams of butter, and cook until cooked (approximately 180°C). Add watercress and stir-fry until crispy. Add minced ginger, chili powder, and Sichuan peppercorns and stir-fry until fragrant. Add beef soup and bring to a boil. Move to high heat. On the fire, add cooking wine, bean drum and fermented glutinous rice juice, bring to a boil to release the flavor, and skim off the foam to make the hot pot marinade. Divide the sesame oil and MSG into 4 portions and mix into 4 flavor dishes for dipping. Before eating) Bring the marinade to a boil and serve. Put various meat and vegetable ingredients into a plate respectively, and serve at the same time with 125 grams of refined salt and butter. Except for the spinal cord, onions, and garlic sprouts, which must be put into the hot pot first, other raw materials are put into the hot pot first. Guests come and eat as they please. Blanch, and add appropriate amounts of salt and butter according to the flavor of the soup. Features Spicy and fresh, rich taste, you can cook and eat by yourself, enjoy it. Pepper Chicken Ingredients: One tender chicken (about 500 grams). 3 grams of pepper, 10 grams of shallots, 10 grams each of ginger and green onion, 10 grams of cooking wine, 2 grams of salt, 10 grams of soy sauce, 10 grams of sesame oil, 0.5 grams of MSG, and 50 grams of fresh soup. Preparation method: Remove the head, neck, wings and feet of the tender chicken, wash them and drain them out of water. Add ginger, green onions and cooking wine to a boiling soup pot and cook until cooked. Take it out and put it in cold boiling water to cool down. Take it out and wipe it dry. , remove the chicken bones, change into slices (or strips, shreds, blocks), and put them into a plate. Remove the black seeds from the peppercorns, wash and cut the green onions into flowers, mix and add a little salt, chop into fine powder, put it into a small bowl, add soy sauce, salt, sesame oil, monosodium glutamate and cold fresh soup, mix well to make peppercorns and pour it over the chicken. Ready on chip. Features: Nut-flavored and salty, soft and tender texture, refreshing and delicious. Spicy Fish with Onion Ingredients: 400 grams of fresh fish. 50 grams of onions, 5 grams of salt, 20 grams of cooking wine, 15 grams of ginger, 500 grams of vegetable oil, 15 grams of pickled peppers, 50 grams of fresh soup, 10 grams of soy sauce, 15 grams of sugar, 5 grams of vinegar, 5 grams each of sesame oil and chili oil, pepper 2 grams of powder. Preparation method: Wash fresh fish, cut into strips about 6 cm long and 2 cm wide, mix well with salt, cooking wine, ginger, green onion, and pepper. After marinating and seasoning, remove all the juice and ginger and green onion. Put the pot on a high fire, add vegetable oil and heat it to about 200℃, add fish sticks and fry them until they turn yellow. Take them out. Pour off the oil in the pot, put another vegetable oil into the pot and heat it up, stir-fry the green onions until fragrant, then add the ginger slices and chili pepper sections, add fresh soup, salt, soy sauce, cooking wine and a little sugar and vinegar, and wait Bring the fish strips to a boil and cook over medium heat until the juice is thick and almost dry. Add sesame oil and chili oil, remove from the pot and place on a plate to cool. When eating, place green onions on the bottom of the plate, put fish sticks on top, remove the ginger slices and pepper sections, and pour the original juice on the fish sticks to serve. Features: Bright yellow color, soft and crispy texture, salty and delicious, slightly spicy onion aroma. Doubanqing Fish Ingredients: Three fresh crucian carp (about 150 grams each). 20 grams of Danxian douban, 10 grams of cooking wine, 5 grams of salt, 10 grams of ginger, 10 grams of green onions, 10 grams of garlic, 5 grams of soy sauce, 10 grams of sugar, 10 grams of vinegar, 150 grams of fresh soup, 500 grams of vegetable oil, starch, 15 gram. Preparation method: After removing the scales, gills and internal organs of the crucian carp, cut two knives on each side of the fish body, apply cooking wine and salt to marinate. Chop Danxian Douban finely.

Cut the ginger and garlic into shreds, and chop the green onions into thin florets. Place the wok on high heat. Heat the oil (about 2000℃), add the crucian carp and fry briefly, then remove it. Leave about 75 grams of oil in the pot. When the Xiadan County watercress, ginger, and garlic are fragrant and turn red, add the crucian carp; fish soup, soy sauce, salt, and white sugar, and cook over low heat until the fish is cooked and fragrant, then take out the fish. Place on a plate, use high heat to reduce the juice and thicken the sauce, add vinegar and stir, sprinkle with chopped green onion and serve. Pour it over the fish and serve. Features: Bright red color, salty, slightly spicy, slightly sweet and sour; tender meat. Kimchi Fish Ingredients: Three fresh crucian carp (about 150 grams each). 50 grams of pickled green vegetables. 15 grams of pickled pepper, 10 grams each of ginger and garlic, 15 grams of green onions, 5 grams of vegetable oil, 10 grams of sour juice, 10 grams of cooking wine, 10 grams of soy sauce, 150 grams of fresh soup, 10 grams of sesame oil, and 15 grams of starch. Preparation method: Remove the scales and gills of crucian carp, disembowel it, remove the internal organs, wash it, and make several cuts on both sides of the fish body. Cut the pickled green vegetables (use only the ends) into 1.5cm long thin strips. Soak the chili pepper, ginger and garlic and chop into fine pieces. Cut green onions into thin florets. Put the wok on a high fire, pour the vegetables, and. Heat the oil to about 200℃, fry the crucian carp for about 3 minutes until both sides are slightly brown, drain off part of the oil, leaving about 100 grams of oil in the pot, push the fish to the edge of the pot, and soak the chili, ginger, garlic, and garlic. The juice and green onions bring out the fragrance. Then add cooking wine, soy sauce, soup, etc., push the fish back into the pot, bring to a boil over medium heat, add the pickled vegetables and cook for about 10 minutes (turn over during the cooking process), when the fish is fragrant, take it out and put it on a plate. Add chopped green onion and sesame oil, thicken the sauce, and pour the juice over the fish. Features: Crucian carp is tender, salty and delicious, slightly sour and spicy, with strong local Sichuan flavor characteristics. Spicy field snail Ingredients: 1000 grams of field snail, appropriate amounts of dried chili pepper, Pixian watercress, Sichuan peppercorns, ginger rice, minced garlic, soy sauce, cooking wine, balsamic vinegar, refined salt, white sugar, chicken essence, cooked sesame seeds, and chopped green onion. Preparation method: ① Wash the snails and put them into a pot, add water, cooking wine and balsamic vinegar to boil, remove and remove the heads and shells. ② Heat the oil in the wok, add the dried chili pepper segments and stir-fry until they turn brown-red. Add the peppercorns, ginger, garlic, and Pixian bean paste and stir-fry until fragrant. Stir-fry the snails. Add cooking wine, balsamic vinegar, refined salt, sugar, soy sauce, and MSG in order. Stir-fry over high heat until the snails are cooked and fragrant. Remove from the pot and put on a plate. Sprinkle with cooked sesame seeds and chopped green onions and serve. Shancheng Spicy Chicken Ingredients: 500 grams of native chicken, appropriate amounts of Sichuan peppercorns, dried chili peppers, cooked sesame seeds, cooking wine, soy sauce, ginger, chopped green onion, and chicken essence. Preparation method: ① Remove the internal organs of the rooster, wash it, and cut it into small pieces. Chop ginger, green onions, and dried chili peppers and set aside. ②Put the chicken in a bowl, add soy sauce, cooking wine, MSG, salt, ginger slices, Sichuan peppercorns, etc., mix well, and marinate for 10 to 15 minutes. ③Put the wok on the fire, heat the oil and fry the dried chili pepper segments until brown; add the marinated chicken pieces and Sichuan peppercorns and stir-fry. When the chicken is cooked and crispy, add cooking wine, soy sauce, MSG and shredded ginger, turn to medium heat and stir-fry Stir-fry for 2 minutes, use a slotted ladle to filter out the remaining oil, remove from the pan and plate, sprinkle with cooked sesame seeds and chopped green onion and serve. Ingredients for pickled fish: one grass carp, 250g pickled pickled cabbage, 2 eggs, lard, ginger slices, garlic, chopped green onion, green onion sections, soaked red pepper, cooking wine, balsamic vinegar, MSG, pepper, dried fine bean powder, Sichuan peppercorns Appropriate amount of each. Preparation method: ① Cut the fish head, remove two pieces of fish meat, cut the fish bones into pieces, and cut the fish meat into thin slices with a diagonal knife. Cut the sauerkraut into slices, mix the egg whites and dry fine bean flour into egg white and bean flour. ② Add cooking wine, salt, monosodium glutamate, balsamic vinegar, ginger slices and scallions to the fish fillets, then mix well with egg white and soybean flour. ③ Heat the oil in the wok until it is 50% hot, add the fish head and fish bones, sauté them until they are broken and remove them. Leave a little oil in the pot, add peppercorns, pickled cabbage, pickled peppers and ginger slices and stir-fry until fragrant. Add the soup and pour in the cooking wine. , balsamic vinegar, salt and pepper until fragrant. Add the fish head and fish bones and cook for a few minutes, then add the fish fillets and cook for 2 to 3 minutes. Pour the fish soup into a basin and sprinkle with minced ginger, garlic, chopped green onion. ④Put a little oil in the pot and heat until cooked, pour evenly over the minced ginger, garlic, and chopped green onion. Ingredients for hairy tripe hot pot: 250g each of ox tripe, green garlic sprouts and scallions, 100g each of beef liver, beef loin, beef spinal cord, fermented glutinous rice juice, 500g of fresh vegetables, 40g each of dried chili pepper, ginger slices, and bean curd, eggs 6 clear pieces, 2500 grams of beef soup, 200 grams of butter. Preparation method: cut the tripe into three centimeters wide, cut the sirloin and beef liver into thin slices, and cut the onions and garlic into 8 centimeters in length. Heat 75 grams of butter until 60% hot, add bean paste and stir-fry until crispy, add minced ginger, chili pepper, and stir-fry until fragrant, add beef soup and bring to a boil, add cooking wine, bean drumsticks, and fermented glutinous rice juice and bring to a boil to form a hot pot and marinade. Put the spinal cord, tripe, beef liver, sirloin, beef and green garlic sprouts, green onions, fresh vegetables, refined salt and butter into plates respectively. Hot and sour soup Hot and sour soup is a Sichuan home-cooked soup.

It is made of shredded pork, tofu, winter bamboo shoots and other ingredients cooked in clear soup. It is characterized by sour, spicy, salty, fresh and fragrant. Drinking it after meals can sober up, remove greasiness, and aid digestion. It is very popular and is widely spread throughout the country. The ingredients for making hot and sour soup are: 30 grams of tofu, 15 grams each of cooked chicken (or ham), mushrooms, cooked lean pork shreds, steamed sea cucumbers, and steamed squid, 1 egg, 25 grams of starch, 3 grams of chopped green onion, and soy sauce 10 grams, 30 grams of lard, 1 gram each of MSG and pepper, 6 grams of balsamic vinegar, 5 grams of refined salt, and 750 grams of chicken broth. Hot and sour soup cooking method: 1. Cut the tofu, mushrooms, sea cucumbers and squid into thin strips respectively, put them into the pot with the cooked shredded pork and cooked chicken, add chicken broth, refined salt, MSG and soy sauce, and bring to a boil over high heat. , add wet starch to thicken the soup, then reduce the heat to low and add beaten eggs; 2. Put pepper, vinegar, chopped green onion and a little lard into a soup bowl. When the egg drops float in the pot, turn to high heat until the shredded meat rolls up and pour into the soup bowl. The biggest feature of Sichuan cuisine is its seasoning, which has various flavors and subtle changes. Sichuan cuisine is good at seasoning with chili pepper, pepper, Sichuan peppercorns, bean paste, vinegar, and sugar. Through different ratios of condiments, commonly used flavors such as fish flavor, homemade, hot and sour, spicy, lychee, and strange flavors can be produced. There are 23 kinds, of which 13 are related to spicy food. All of them have thick and mellow taste. It is known as "one dish has one taste, one hundred dishes have one hundred flavors". Introduction to dry-roasted rock carp: The scientific name of rock carp is rock carp, also known as black carp. It is distributed in the upper reaches of the Yangtze River and the Jialing River and Jinsha River systems. It lives in deep water layers with rocky bottoms and often appears between rocks. It has a thick and plump body. The meat is tight and tender. The dry-cooking method is unique to Sichuan chefs. It uses a large amount of fresh broth and seasonings to cook the fish until the juice is dry and flavorful. The Sichuan cooking circle calls this "self-made gravy" and "natural juice reduction". Features: Fried and baked with Sichuan specialty rock carp and pork. It is a treasure among Sichuan banquet dishes. The finished dish is golden and reddish in color, the fish meat is tight and tender, and the taste is fresh and slightly spicy. Technique: Select one rock carp tail, remove the scales, disembowel it and remove the internal organs, wash it, cut both sides of the fish body with knives, smear Shaoxing wine and refined salt all over, fry it in an oil pan until the skin becomes wrinkled, then take it out. Change the pot to cold oil, gradually heat and stir-fry the soaked chili peppers, finely chopped watercress, ginger and garlic until fragrant. Add fresh soup and cook until fragrant. Remove the flavor residue. Put the fish and fried crispy pork cubes, salt, fermented glutinous rice juice, sugar and vinegar into the pot and cook together. After the soup boils, move to low heat and simmer until the sauce is thick and the fish is delicious. Stir-fried winter bamboo shoots History: "Stir-fried winter bamboo shoots" is the main cooking method of Sichuan style. In the 1950s, the stir-fried method was widely used in Sichuan. Stir-fried winter bamboo shoots was a famous dish that appeared at that time. Chongqing chef Liao Qingting was good at making this dish. Features: Made from fried and stir-fried winter bamboo shoots. The finished dish is deep red in color, the bamboo shoot meat is crisp and tender, and the flavor is delicious. Technique: Cut the tender parts of winter bamboo shoots into strips after fluffing them with a knife. Heat a wok over high heat, add lard, and heat until the oil is about 200C. Add the winter bamboo shoot strips and fry them until the moisture dries up and turns light yellow. Take them out and drain off the oil. Leave an appropriate amount of oil in the pot, add the fried winter bamboo shoots together with minced ginger, chopped green onion, minced bean sprouts, glutinous rice wine, monosodium glutamate, soy sauce, refined salt, Shaoxing wine, etc., stir-fry continuously, after two or three minutes, add pea shoots and sesame oil Stir-fry, remove from pan and serve. Taste it while it's hot. Although the fragrance of the winter bamboo shoots, pea shoots and bean sprouts in the dish are blended into one, the tastes can each show their beauty, making it a unique dish. Chicken bean curd Chicken bean curd is an extremely delicate craft dish. In the Sichuan Taoist and Buddhist temples, Xiangji Kitchen has the cooking skills of "eating chicken like chicken" and "eating meat like meat", that is, making vegetarian ingredients into meaty dishes. Tasteful dishes are the so-called "vegetarian dishes with meat dishes". In Sichuan restaurants, they go in the opposite direction, "eat chicken without seeing the chicken", "eat meat without seeing the meat", and make meat ingredients into plain shapes, which is what people call "using meat to support vegetarian food". Chickpea pudding is a representative dish of vegetarian food. There are records in "Chengdu General View" published in 1909 and "Excerpts of Four Seasons Recipes" in the late Qing Dynasty. Chickpea pudding is made with minced chicken breast, cooked ham and chicken broth. The finished dish is shaped like bean curds, has a smooth and tender texture, clear soup and white meat, and is extremely delicious. The production process is as follows: beat the hen breast meat into minced meat with the back of a knife, remove the sinews and put it into a bowl, add cold soup to make it loose, add egg white, water bean powder, salt, monosodium glutamate, pepper, etc. and mix well. After the pot is thoroughly washed, bring the clear soup to a boil. Pour in the chicken minced slurry and stir evenly. Turn to low heat and simmer. When it gradually condenses into a bean curd shape, place the cooked cabbage sum in a soup bowl and scoop out the chicken bean curd. On top of the cabbage, pour the clear soup gently and sprinkle with minced cooked ham. To make good chickpea curd, you must use the breast meat of old white-skinned chickens, beat the meat carefully, use the right proportion of soup, egg white, water soybean powder and refined salt, and control the heat when making the tofu curd.

Homemade sea cucumber History: Homemade sea cucumber began in the late Qing Dynasty. Bashu is an inland place, so people don’t eat sea cucumbers for a long time. Historical records record that during the Qian and Jiaqing periods of the Qing Dynasty, Shaanxi and Henan merchants trafficked large quantities of seafood including sea cucumbers from Shandong into Sichuan. Sichuan began to treat sea cucumbers as precious seafood for cooking. By the end of the Qing Dynasty, more than 30 kinds of sea cucumber dishes with four distinct seasons had appeared in Chengdu restaurants. During the Republic of China, more than 20 new sea cucumber dishes appeared. It was at this time that homemade sea cucumber appeared. Features: Made from stir-fried sea cucumber and pork. The finished dish is bright red in color, the sea cucumber is soft and waxy, the flavor is strong and spicy, the bean sprouts are crispy and the flavor is unique. Technique: Use water to boil sea cucumbers, cut into slices, and simmer in good soup. Fry minced meat in oil pan until crispy and put in a bowl. Heat oil in a wok, add bean paste, soaked chili peppers, minced ginger and garlic, stir-fry until fragrant and fragrant, add fresh soup and cook for a while, then remove the seasoning residue; add cooking wine, minced meat, and put sea cucumbers into the pot Push, grill. Pinch off both ends of the soybean sprouts, add salt to a pot and stir-fry until cooked, then place on the bottom of a disc. Then put the sea cucumber pot on a high fire, thicken the sauce and collect the juice, add green onions and sesame oil, turn the pot, put it in a disc with bean sprouts and serve. The spicy chicken is slightly sweet and has a fresh flavor. Basic ingredients: 200 grams of bamboo shoot chicken. , 100 grams of green bamboo shoots (either winter bamboo shoots or cucumber). 25 grams of pickled pepper. 60 grams of oil, 20 grams each of soy sauce and cooking wine, 3 grams of MSG, 3 grams of salt, 15 grams of sugar, 20 grams of wet starch, 5 grams of vinegar, 50 grams of green onion, ginger and garlic, and a little soup. Method (1) Cut the chicken and bamboo shoots into 1 cm cubes, mix well with a little salt, soy sauce and cooking wine, slurry with wet starch, and then mix with some oil. (2) Cut the green bamboo shoots into cubes. Cut both ginger and garlic into slices. Chop the pickled chilies and set aside. Then use soup, onion, ginger, garlic, cooking wine, soy sauce, sugar, wet starch, and MSG to make the sweet juice. (3) Heat a large amount of oil with a frying spoon over high heat. When the oil is hot, add the diced chicken and stir-fry for 8 seconds. When it is mature, add the pickled peppers, then add the green bamboo shoots and stir-fry. Then pour the prepared gravy into the stir-fry spoon. After boiling, stir-fry evenly and add vinegar. The characteristics of sauce-fried pork are fragrant with sauce flavor and dark sauce color. The basic ingredients are pork butt meat (200g), mustard greens (65g), white sugar (4g), soy sauce (4g), sweet noodle sauce (10g), and rice wine (6. 5 grams), green onion and ginger (6.5 grams), garlic sprouts (a little) Production process 1. Boil the meat in boiling water until it is done, take it out, cut it into about 2 inches long and 2 minutes thick slices, and put it into the Wang lard pot. Fry thoroughly (until the meat becomes curled). 2. Add onions, ginger, soy sauce, sweet noodle sauce, rice wine, sugar, finally add mustard greens and garlic sprouts, stir-fry for 20 seconds and remove from the pot. Fish-flavored poached eggs are shaped like purses, golden in color, and have a fresh and rich taste. The fish-flavored ingredients include 500 grams of eggs, 50 grams of oil, 15 grams each of green onions and wet starch, 5 grams of clean ginger, 5 grams of garlic cloves, and 10 grams of pickled chili peppers. , 35 grams of soy sauce, 20 grams of sugar, 25 grams of cooking wine, 5 grams of MSG, 50 grams of soup, and 15 grams of vinegar. Production process (1) Use the above seasonings (except soaked chilies and oil) to make juice. Chop green onions. Finely chop ginger and garlic. Chop the chili pepper (2) Heat the frying spoon and add oil. When the oil is hot, break in the eggs in batches, fry both sides until they turn yellow, take them out and put them on a plate. Leave a little base oil in the spoon, add the peppers and stir-fry briefly, pour in the good juice, when the juice boils, pour the oil on the eggs and serve. Basic characteristics of red oil ear slices: Spicy and slightly sweet, crisp and tender texture. Basic ingredients: pig ears, red oil chili, green onion, salt, MSG, white sugar, sesame oil. Production process 1. Wash fresh, large pig ears, heat them in a boiling water pot, cook until just cooked, take them out, flatten the pig ears with a heavy object, and let them cool naturally. 2. Cut the cooled pig ears into thin slices, add salt, sugar, MSG, red oil chili pepper and sesame oil in a bowl to make a sauce. 3. Mix the ear slices with the prepared sauce and shredded green onions, and serve. Basic features of Salt and Pepper Babao Chicken: Golden and bright in color, beautiful and elegant, crispy skin and tender meat, delicious filling. Basic materials: One fat and tender hen (about 1000 grams). 25 grams of glutinous rice, 25 grams of fresh pea rice, 25 grams of lotus rice, 25 grams of barley kernels, 25 grams of gorgon seeds, 10 grams of golden jun, 15 grams of ham, and 15 grams of aromatic herbs. 15 grams of cooking wine, 5 grams of salt, 10 grams of soy sauce, 15 grams of egg white, 15 grams of soy flour, 500 grams of vegetable oil, 10 grams of sesame oil, and 15 grams of salt and pepper. Production process: After the hens are slaughtered and washed, the whole material is removed from the bones. After washing, marinate with cooking wine and salt and set aside. Fresh peas are boiled in boiling water, shelled and then floated in clear water. Wash the glutinous rice and cook until cooked through. After removing the clothes and removing the heart, the lotus rice is washed and swollen with the yi kernel and gorgon seeds, put into a bowl and submerged in water, and then steamed in a basket. The golden hook is swollen and cut into fine pieces along with the ham and fragrant mushrooms.

Then mix the above ingredients, add salt and mix well, put the meat into the belly of the chicken from the edge of the chicken neck, lock the opening with a bamboo skewer, put it into the boiling soup and simmer for a few minutes, take it out, turn the chicken wings onto the back and plate them. Place the chicken head into a steaming bowl and steam it for about two hours (the chicken wings can be broken with bamboo chopsticks). Take it out to cool, wipe off the moisture, and apply soy sauce, egg white and soy flour. Put the wok on high heat, heat the oil (180℃), fry the chicken until it turns golden brown, drizzle with sesame oil, remove the bamboo skewers, and use a knife to cut the chicken breast and abdomen into diamond-shaped pieces (to break the skin) for degrees). Serve with salt and pepper dish. The basic characteristics of jar meat are rich in raw materials, plump in shape, brown in color, rich in flavor, and delicious. Basic ingredients: 500 grams of pork belly with skin, 75 grams of fried pork balls, 200 grams of eggs, 50 grams of chicken, 25 grams of ham, 50 grams of cuttlefish, and 25 grams of winter bamboo shoots. 25 grams of mushrooms, 10 grams of golden hook, 10 grams of ginger, 15 grams of green onions, 2 grams of pepper, 500 grams of fresh soup, 250 grams of lard, 25 grams of fine dried bean flour, 3 grams of refined salt, 15 grams of soy sauce, 20 grams of glutinous rice juice , 25 grams of rock sugar juice. Production process: Boil pork, chicken and pork bones in a pot of boiling water for a few minutes and remove. Cut the pork into 7 cm square pieces and cut the chicken into cubes. Boil the eggs, remove the shells, coat them in bean flour, which is finer in diameter, fry them in a lard pan until they turn yellow and take them out. Cut the winter bamboo shoots into cubes. Cut the ham into thick strips, soak the golden hook and cuttlefish essence in water and wash them. Place pork bones in a small pottery jar, put pork, chicken, cuttlefish, golden hooks, ham, winter bamboo shoots, eggs, pork balls, etc. into the jar, add refined salt, soy sauce, soy sauce, rock sugar juice and gauze bags. Good ginger (beat into pieces), green onions (tie knots), pepper (beat into pieces), mushrooms (swelled), and mix them into the fresh soup, then seal the mouth of the jar with paper (moisten it), and put the chaff in the jar. After simmering for about five or six hours, remove the sealing paper, take out the gauze bag containing ginger, green onions, and mushrooms, and put it into a plate. Basic features of the colorful crab box The colorful crab box is a new dish that uses a crab box as a container, cuts red, yellow, green and white raw materials into dices as big as soybeans and then stir-fries them. It has a variety of raw materials, a variety of nutrients, and a variety of fresh flavors. In addition, the dishes are novel in concept and easy to portion. Therefore, it is considered to be in line with today's dietary fashion. The presentation is novel, the color is harmonious, the texture is soft, and the taste is salty and fragrant. Basic ingredients: 10 live crab boxes, 200 grams of fresh fish, 30 grams of young peas, 50 grams of old egg yolk cake, 30 grams of winter bamboo shoots, 30 grams of mushrooms, 30 grams of red pepper, 1000 grams of white radish, 500 grams of carrots, and 200 grams of cucumber , 250 grams of purple cabbage, 100 grams of egg white, appropriate amounts of Sichuan salt, cooking wine, monosodium glutamate, wet starch, ginger, green onion, and refined oil. Preparation method: 1. Clean the crab box and fry it in an oil pan until it turns orange-red. When the time comes, remove and drain all the oil, set aside. 2. Pound the fresh fish meat into puree, put it into a bowl, dissolve it with water first, add Sichuan salt, cooking wine, egg white, fine dry starch, ginger and green onion water, etc. and mix well to form a fish paste, then pour the fish into a colander, drain Put it into a 30% hot oil pan, wait until it floats, take it out, and it becomes fish rice. 3. Cut the old yellow cake, red pepper, winter bamboo shoots, and shiitake mushrooms into pea-sized dices; peel the peas and break them in half. Put the red pepper, winter bamboo shoots, mushrooms, and peas into a pot of boiling water, blanch them, and set aside. 4. Put the pot on the fire, add refined oil and heat it until it is five times cooked. Add various ingredients and stir-fry until cooked. Then add fish and rice, add Sichuan salt and MSG and stir evenly. Use wet starch to thicken the gravy and stir-fry evenly. Remove from the pot. Divide into crab boxes. 5. Carve the radish into a rockery; cut the cucumber into the shape of a coconut tree; cut the carrot into two connected pieces; cut the purple cabbage into fine pieces (the above ingredients can also be mixed to taste). 6. Place the vegetable-shaped raw materials about 1/3 of the way on one side of the plate as designed, and place the crab box on the other side. Basic ingredients for crispy rice crispy pork tenderloin: 100 grams of pork loin, 175 grams of rice crispy rice, 1500 grams of oil, 50 grams each of mushrooms, magnolia slices, 150 grams each of lard and clear soup. Ingredients: 100 grams of pork tenderloin, 175 grams of rice crispy rice, 1500 grams of oil, 50 grams each of boiled mushrooms and magnolia slices, 150 grams each of lard and clear soup. Cooking method: Slice the tenderloin and mix well with the seasonings. Slice the mushrooms, magnolia slices and soaked red peppers. Mix the seasonings into juice. Break off the crispy rice. Cut into cubes, fry in hot oil until golden brown, take out and put on a plate, then pour a little boiling oil. Fry the meat slices loosely, add seasonings and cooking sauce, and quickly pour it on the fried rice crust. Basic characteristics of red oil casserole in Chengdu, Sichuan Famous snack. Wrap the meat stuffing in dough, add clear soup, red oil and other seasonings after cooking and then eat. This snack is tender and delicious, and the soup is slightly spicy and fragrant.

Chaoshou is what Sichuan people call wontons. Wontons are made all over the country, and red oil Chaoshou is one of the most famous varieties. Basic ingredients: 20 pieces of hand skin, 50 grams of minced meat, 10 grams each of cooking wine, chili oil, soy sauce, and sesame oil, 3 grams of refined salt, 2 grams of MSG, 20 grams of green onions, minced 20 pieces of hand skin, 50 grams of minced meat, cooking wine, and chili oil , 10 grams each of soy sauce and sesame oil, 3 grams of refined salt, 2 grams of MSG, and 20 grams of green onions minced. Cooking method 1. Mix the minced meat with refined salt and cooking wine, and wrap it into chaozhou with chaozhou skin; 2. Put the chili oil, soy sauce, sesame oil, and monosodium glutamate in 4 bowls respectively, and sprinkle with minced green onions; 3. Put water in the pot Bring an appropriate amount to the boil, lower the pot and cook until it floats, scoop it up, put it into bowls and serve. Basic characteristics of Dengying Beef "Dengying Beef" is a traditional famous food in Daxian County, Sichuan. The beef slices are as thin as paper, red and bright in color, spicy and crispy in taste. Chew them carefully and you will have endless aftertaste. Basic ingredients: 12 taels of yellow beef (about 480 grams). Appropriate amounts of salt, sugar, pepper powder, chili powder, and five-spice powder. 12 taels of yellow beef (about 480 grams). Appropriate amounts of salt, sugar, pepper powder, chili powder, and five-spice powder. Cooking method 1. Use beef shank meat, remove the loose skin and corners, and slice into large thin slices. Sprinkle seasoning evenly, let it dry until it turns bright red, and dry it in the oven. 2. Cut the dried beef into small pieces and steam them thoroughly. 3. Place the steamed beef slices in the oil pan, fry slowly over low heat, add Shaoxing wine and seasoning, stir well and let cool.