Ingredients: 350g tenderloin, Chinese cabbage 1 00g, lettuce stem 1 50g, 80g perfume celery, 20g shallot, garlic 1 teaspoon, ginger 1 teaspoon, 2 tablespoons bean paste, and sugar 1 teaspoon.

Practice 1. Slice the tenderloin into thin slices first.

2. Use a meat hammer to break up the tissue and make the meat thinner and bigger.

3. Cut into small pieces.

4. Marinate the meat slices with marinade for about twenty minutes.

5. Wash and cut Chinese cabbage, celery and chives, and grind garlic and ginger into paste.

6. Dry pot, put the dried red pepper and pepper in the pot and fry until fragrant. After cooling, the red pepper is cut into small pieces.

7. Cold oil in the pot, first add dried red pepper and pepper to saute, then add garlic and ginger to saute.

8. Add 2 tablespoons of bean paste and stir-fry until the red oil comes out.

9. Add stock or water, sugar 1 teaspoon and chives.

10. After boiling, add the marinated meat slices, and don't turn them when cooking until the soup boils again. The meat is cut thin and cooked quickly.

1 1. Put the cabbage stalks in the remaining soup pot and cook them slightly.

12. Add Chinese cabbage leaves and celery and cook until it is broken.

13. Prepare a large bowl, with cooked vegetables at the bottom.

14. Spread the cooked meat slices again.

15. Heat 2 tablespoons of oil and 2 tablespoons of red pepper oil in the pot.

16. Just pour hot water on the sliced meat.

Sichuan huiguorou

Materials: 400g pork with pork belly, 2 green garlic, green pepper 1 piece, red pepper 1 piece, 5 slices of ginger, seasoning: Pixian red oil bean paste, 1 and 1 2 tablespoons, cooking wine 1 piece.

Practice 1. Skin-linked pork, hair-removed, washed, cooked in a cold water pot until cooked and hardened.

2. Rinse the cooked pork and let it cool, and cut it into thin and large pieces.

3. Put only one teaspoon of oil in the pot, add the sliced meat and ginger, and slowly fry with low fire until the oil comes out, and the surface color turns golden.

4. Add 1 and 1/2 tablespoons of red oil bean paste.

5. Stir-fry until the red oil comes out, then add a spoonful of soy sauce and stir-fry the cooking wine for a while.

(If you put too much bean paste, you can also avoid releasing it, otherwise it will be too salty.)

6. Put in green garlic, white and red, green pepper.

7. Stir fry until the green garlic is white and red, and the green pepper is cut off.

8. Finally, add the green garlic leaves and stir-fry for a while.

Sichuan bangbangji

Ingredients: two drumsticks, two shallots, four slices of ginger, two tablespoons of pepper 1/,one tablespoon of salt 1, one tablespoon of cooking wine 1 (the material put into the cooking pot), seasoning A: pepper powder 1/2 teaspoons, two tablespoons of light soy sauce and sugar. 2 tbsps sesame oil1/,2 tbsps chili red oil, and seasoning b: stir-fried white sesame seeds, stir-fried peanuts and coriander, each 1/2 tbsps.

Practice 1. Pour water into the pot, add ginger slices, chives, pepper, salt and boil over high fire.

2. Add chicken legs, turn to low heat and cook slowly for 20 minutes until cooked.

3. Wash the cooked chicken legs and soak them in cold water or ice water for ten minutes.

4. Hammer the chicken tissue with a wooden hammer or a meat hammer.

5. separate the bone and meat by hand and tear the chicken into strips.

6. put seasoning a in the bowl and mix it evenly with chopsticks for later use.

7. Put the peanuts in the microwave oven with high fire 1 min, and let them cool and peel.

8. Pack it in a plastic bag and break it with a rolling pin.

9. finally, pour the seasoning on the shredded chicken and sprinkle with fried white sesame seeds, chopped peanuts and chopped coriander.

Sichuan poached beef

Main ingredient: 500g beef, auxiliary materials: rape100g, green garlic 50g, seasoning: 30g vegetable oil, 5g cooking wine15g soy sauce, 5g corn starch, bean paste10g, and chilli (red, sharp and dry)/kl.

Practice 1. Wash and slice beef, add starch, refined salt, cooking wine and soy sauce and mix well;

2. Rape and green garlic are washed and cut into sections;

3. Heat the pan, add dried chili and prickly ash, stir-fry until crisp, take out and cool;

4. Crushing Zanthoxylum bungeanum and cutting pepper into sections;

5. Cut onion, sliced ginger and garlic;

6. Heat the wok with oil, add chopped green onion, ginger and garlic slices and bean paste, stir-fry until fragrant, add appropriate amount of water, add refined salt and monosodium glutamate, and boil the green garlic and rape segments;

7. Take out the green garlic and rape and put them into the soup bowl;

8. Put the beef slices into the boiled soup, cook it over high fire until the beef is cooked, pour it into the soup bowl, and sprinkle with pepper segments and pepper powder;

9. Heat the wok with oil, add dried peppers and prickly ash particles to fry the fragrance, and pour them into the soup bowl.

Sichuan flavor potato roasted sparerib

Ingredients: ribs, potatoes, carrots, Pixian bean paste, dried peppers, prickly ash, aniseed, salt, rock sugar, soy sauce and vinegar.

Practice 1. Boil the ribs with boiling water, then remove and drain.

2. Put the oil in the wok, not too little, but it doesn't matter if it is more. After heating, add Pixian bean paste, cut dried pepper, appropriate amount of pepper, one or two aniseed, appropriate amount of rock sugar, appropriate amount of soy sauce and vinegar and stir fry. Lower the fire and don't stir fry.

3. After the seasoning is stir-fried, put the spareribs in a big fire and stir-fry until the oil of the spareribs is forced out.

4. put the flooded ribs and cover the pot for stew.

5. stew until there is little soup left.

6. Pour some sesame oil in, then stir-fry carrots and potatoes.

7. Add water again without materials and cover the pot for stew.

8. If you put a lot of bean paste, it is recommended not to put salt. If the mouth is heavy, add it as appropriate. If you like spicy food, put more dried peppers, because bean paste is not spicy. If you like spicy taste, put more pepper. In short, enjoy seasoning according to your favorite taste!

Sichuan style braised pork with winter vegetables

Ingredients: pork belly with skin, winter vegetables, ginger, garlic, salt, sugar, fermented bean curd (red), cooking wine, sesame sauce, soy sauce (a little) and cooking oil.

Practice 1, pork belly is washed, boiled in a pot until the surface is white and hard, and then taken out to control water for later use.

2. Put a little soy sauce on the cooked pork belly skin, and fry the skin down until the skin is golden red.

3. Cut the fried pork belly into pieces 6 cm long and 1 cm thick for later use.

4. Use salt, sugar, fermented bean curd, cooking wine and sesame sauce to make sauce for later use.

5. Wash the salt in the winter vegetables, cut them into small pieces, and simmer for about 5 minutes to control the water.

6. Slice ginger and garlic for use.

7. Make a little base oil in the pot. When it is 70% hot, ginger and garlic will burst into fragrance, and then stir-fry the vegetables in winter and put them into a bowl for later use.

8. Evenly dip the pork belly in the sauce and put it into the bowl with the skin facing down.

9. Stack the fried winter vegetables on the meat slices and steam them for about 2 hours.

10, buckle the steamed pork into the plate and serve.

Sichuan mapo tofu

Ingredients: 500 grams of tofu, 200 grams of lean pork, 30 grams of shallots, appropriate amounts of Pixian bean paste, ginger, garlic, soy sauce, oil and starch, and appropriate amounts of pepper powder, monosodium glutamate, salt and sugar.

Practice 1. Tofu is cut into small squares, ginger and garlic are chopped and cut into powder, and shallots are cut into chopped green onion.

2. Cut the pork into pieces; Starch is mixed into thick juice.

3. Put oil in the pot, bring the fire to a high heat, add minced meat, Jiang Mo, minced garlic and bean paste, and stir-fry until fragrant.

4. Add appropriate amount of water and soy sauce, salt, sugar and monosodium glutamate, add tofu and stir fry gently for a while.

5. After the big fire boils, turn it into a small fire, cover it and simmer for 5 minutes.

6. Add the sauce, sprinkle with chopped green onion and appropriate amount of pepper powder, stir fry a little and serve.

Sichuan style beer duck

Ingredients: duck1000g,

Accessories: 30g of green pepper, 30g of potato (yellow skin) and 50g of onion (white skin).

Seasoning: vegetable oil 35g, oyster sauce10g, watercress10g, beer15g, cooking wine15g, ginger 3g and white garlic 5g.

Practice 1. Peel, wash and slice potatoes;

2. The green pepper is pedicled, the seeds are washed and cut into pieces;

3. Peel, wash and cut onions;

4. Cut ginger into pieces and slice garlic;

5. After the ducks are slaughtered and washed, they are put into a boiling water pot to be slightly boiled, and the ducks are taken out and cut into pieces;

6. Heat the wok with oil, add green pepper pieces, potato chips and scallions, and remove them to control oil for later use;

7. Heat the wok with oil, add duck, watercress, pepper, cooking wine, oyster sauce, ginger and garlic, stir-fry slightly, pour beer, add potatoes, green peppers and scallions, and simmer until the duck is cooked.

spicy beef

Ingredients: beef 200g, tofu 200g, peas 50g, shallots 2 garlic 6 petals, starch 30g, edible oil 30g, Chili powder 1 tablespoon pepper powder 1 tablespoon lobster sauce 1 teaspoon refined salt 1 teaspoon monosodium glutamate 0.5 teaspoon.

Practice 1. Remove the hard skin and edge of tofu and cut it into cubes; Wash beef and cut it into dices; Wash onion and garlic and cut into powder; Wash peas;

2. Crushed fermented beans are mixed with pepper powder; Blanch the diced tofu in boiling water and take it out;

3. Put the oil in the pot and heat it. First, saute the onion and garlic until fragrant, then pour in the beef and stir-fry until half-cooked. Finally, add tofu, peas, Chili powder, pepper powder, salt, lobster sauce and monosodium glutamate and stir-fry evenly. Finally, thicken with water starch.

pay attention to

Spicy and delicious, appetizing wine. Marinate the diced beef with salt and sugar for 2 hours before cooking. The beef tastes very soft and tender.

Spicy beef slices

Ingredients: 300g beef,

Accessories: 50 grams of shrimp, 50 grams of pepper (red, sharp and dry) and 30 grams of onion (white skin).

Seasoning: 5g of white garlic, 5g of ginger, 5g of sand tea sauce, 3g of curry, 3g of white sugar, 5g of soy sauce, 4g of corn starch, 2g of chicken essence and 25g of peanut oil.

Practice 1. Cut the beef into pieces, put it in a vessel, add cooking wine, refined salt, soy sauce, water starch and appropriate amount of oil to marinate for a while;

2. Wash and chop the onion;

3. mince garlic;

4. Shredding pepper, frying in a hot oil pan, and draining for later use;

5. Add water to the starch bowl to make wet starch;

6. Set fire to pour oil in a pan. When the oil temperature is 60% hot, add shrimp and fry until it blooms, remove it from the plate, then pour in beef slices and scatter them, and remove and drain the oil;

7. Leave the remaining oil in the pot. When the oil temperature is 60% hot, pour in minced onion, minced garlic, curry powder, sand tea sauce, cooking wine, white sugar, refined salt, appropriate amount of broth, beef slices and thicken with water starch;

8. When the juice is thick, pour it into a plate with shrimp slices, sprinkle with shredded pepper and serve.

Spicy shredded beef

Ingredients: 60g shredded beef, coriander 150g, 20g red pepper, seasoning: 4g salt, 2g monosodium glutamate, 2g chicken essence, 5g oyster sauce, 5g minced onion and ginger, egg liquid 1 small bowl, cooking wine 10g starch 10g salad oil.

Practice 1, coriander is washed and cut into sections, red pepper is washed and shredded, and beef is shredded.

2. Wash the shredded beef with clear water, squeeze out the water, and add salt, egg liquid and starch for sizing.

3, wok on fire, burn to eight points hot, pour in shredded beef and fry for later use.

4, the wok is on fire, add oil to heat it up, add minced onion and ginger, parsley, shredded red pepper and stir-fry to taste, cook cooking wine, add shredded beef, season with salt, monosodium glutamate, chicken essence and oyster sauce, and stir well.

Shredded beef with Chili peppers

Ingredients: beef 1 50g, pepper 4, onion 1 root, ginger 8g, a tender essence 1/6 teaspoon, white powder 1 teaspoon, soy sauce 1 teaspoon, protein 1 tablespoon.

Practice 1. Shred beef and marinate with seasoning A for about 15 minutes; Shred pepper seeds with onion and ginger for use.

2. Heat the wok, pour in about 2 tablespoons of oil, put the shredded beef with the method of 1 into the wok, turn to high heat and stir-fry until the beef surface turns white, and then take it out.

3. Pour about 1 teaspoon of oil into another hot pot, stir-fry shredded Chili, shredded ginger and shredded onion with low fire, then add shredded beef from the second method and stir-fry for about 5 seconds, then add soy sauce and fine sugar and stir-fry with high fire until the soup is dry, and finally drop sesame oil.

Sautéed Beef with Chili Sauce

Materials beef 1 50g garlic sprout 20g red pepper 4 ginger 1 small garlic 6 petals starch 30g sesame oil 1 tsp cooking wine 2 tsp pepper a little bean paste a little salt1tsp monosodium glutamate 0.5 tsp.

Practice 1. Wash beef and slice, and wash red pepper and cut into oblique slices; Wash and slice ginger and garlic, and wash and cut garlic seedlings;

2. Add salt, monosodium glutamate and cooking wine to beef and marinate for about 5 minutes;

3. Pour an appropriate amount of oil into the pot, heat it, and stir-fry the beef slices until they are 80% ripe.

4. Refuel the oil in the pot, heat it, add ginger, garlic, bean paste, pepper slices, salt, monosodium glutamate and pepper and stir-fry until it is almost cooked, then add the fried beef slices and stir-fry, thicken with water starch, pour in sesame oil, and take it out of the pot and put it on a plate.