(1) Authentic Sichuan ingredients: \x0d\ Sesame sauce (or peanut butter) is first mixed with cold boiled water to form a thick paste, and then the fried red oil Sichuan spicy sauce, soy sauce, sugar, vinegar, monosodium glutamate, minced onion and ginger and sesame oil are added to form a thin paste. \x0d\ This seasoning is rich in Sichuan spicy flavor and is suitable for many main ingredients such as vermicelli, tofu, vegetarian dishes, etc. \x0d\\x0d\ (2) Oyster sauce: \x0d\ Put vegetable oil in the pot, add garlic paste and stir-fry until fragrant, then add oyster sauce and stir thoroughly, then add a little cooking wine, sugar, monosodium glutamate and pepper and mix well. \x0d\\x0d\ This seasoning is suitable for people who don't eat spicy food, and should be dipped in live and fresh main ingredients such as mutton, beef, live shrimp, clams and mussels. \x0d\\x0d\ (3) Red oil and garlic paste: \x0d\ Stir-fry red oil in Sichuan hot sauce, add a little sugar, soy sauce, vinegar, monosodium glutamate and raw garlic paste and mix. \x0d\ This kind of seasoning is spicy and fragrant, which is suitable for many people's tastes. It is suitable for fish, loin, gizzard, sliced chicken, vermicelli, Chinese cabbage, spinach, tofu and other main ingredients. \x0d\ x0d \ (4) Odor ingredients: \ x0d \ Chili sauce with red oil, minced onion and ginger, sugar, vinegar, soy sauce, pepper powder, monosodium glutamate, etc. \x0d\\x0d\ Method: First, cut the red pepper, add vegetable oil to the pot and heat it to 90%, add the fine pepper powder and stir it thoroughly, then pour it into a bowl, then add other ingredients and mix it into a paste. \x0d\\x0d\ This kind of seasoning is mainly spicy and has various flavors. It is suitable for all kinds of meat and vegetable dishes. \x0d\ x0d \ (5) Sufu juice: \ x0d \ First, crush red Sufu, add a little cold boiled water and mix it into a thin paste, then drain the dregs with clean gauze, put it in a pot and boil it, add a little sugar, monosodium glutamate, white wine and salt and mix well. \x0d\\x0d\ This seasoning is suitable for main ingredients such as fish and shrimp. \x0d\ x0d \ (6) Sesame sauce: \ x0d \ Sesame sauce (or peanut butter) is mixed with cold boiled water to form a thick paste, and a little sugar, salt, soy sauce, pepper, monosodium glutamate, scallion head, coriander powder and sesame oil are added and mixed. \x0d\\x0d\ This seasoning is suitable for clams, fish fillets, loin slices and various seafood. \x0d\\x0d\ (7) Ginger juice: \x0d\ Peel ginger and cut it into powder, add vinegar, soft sugar, soy sauce, salt and monosodium glutamate, then add cold boiled water and mix well. \x0d\ This seasoning is suitable for fish, shrimp, razor clam, conch, scale and so on. \x0d\\x0d\ (8) Sesame sauce oil: \x0d\ Add a small amount of cold boiled water to soy sauce and mix with sugar, monosodium glutamate and sesame oil. \x0d\ This material is suitable for all kinds of hot pots. \x0d\\x0d\ Sichuan-style beef hotpot \x0d\\x0d\ raw materials \ x0d \ * Red oil pot bottom: 2 sections of green onion, 0/piece of ginger/kloc, 0/5 petals of garlic/kloc, plenty of dried red pepper, and 0/0g of fermented soybean. \ x0d \ \ x0d \ * Bone soup: 800g of tube bone, 20 pieces of ginger 1 piece and pepper. \ x0d \ \ x0d \ * Rinsing materials (processed in sequence): thousands of pieces, tofu, crab roe, soaked black fungus, Flammulina velutipes, flower mushrooms, chrysanthemum morifolium, baby vegetables, potatoes, fat mutton slices and sweet potato vermicelli. \ x0d \ \ x0d \ * Dip juice: 8 cloves of garlic and 3 shallots. \x0d\\x0d\ seasoning \ x0d \ * Red oil pot bottom: peanut oil 150ML, 3 tablespoons of bean paste, bone soup 1000ML, salt and chicken essence. \ x0d \ \ x0d \ * Bone soup: salt. \ x0d \ \ x0d \ * Garlic-flavored pepper sauce: homemade pepper sauce 1 tsp, soy sauce 1 tsp, vinegar 1 tsp and sesame oil. \ x0d \ \ x0d \ * Sesame sauce red oil dipping juice: 2 tablespoons sesame sauce, soy sauce 1 tablespoon, vinegar 1 teaspoon, sesame oil 1 teaspoon, red oil 1 teaspoon. \x0d\\x0d\ Practice \ x0d \ \ x0d \ * Bone soup \x0d\\x0d\ 1: Put pig bones in a cold water pot, remove impurities after the water boils, and take out the bones. \x0d\\x0d\2: Put the pork bones into the pot, add warm water and sprinkle with pepper. \x0d\\x0d\3: Put ginger slices in, bring to a boil over high fire and simmer for about 2 hours, and add salt when turning off the fire. \x0d\\x0d\ Try it quickly and make a Sichuan-style beef hotpot that belongs to you. \ x0d \ x0d \ Sichuan-style beef chafing dish is a common dish in the recipe of Gourmet's chafing dish bottom material. Sichuan-style beef chafing dish tastes like red oil, and it belongs to the chafing dish category. But how to make Sichuan-style beef chafing dish is the best, mainly depending on your own taste and habits, so you can make this Sichuan-style beef chafing dish according to your feelings ~ ~ \ x0d \ x0d \ * red oil bottom x0d. \x0d\\x0d\2: Add oil to the pan, heat it, saute 1/2 amount of onion, ginger and garlic, and take it out after it is fried to golden brown. \x0d\\x0d\3: Add bean paste and pepper to stir-fry until fragrant, add dried red pepper to stir-fry red oil, and then take it out. \x0d\\x0d\4: Continue to add onion, ginger, garlic, whole dried red pepper and fermented soybean, and then add all spices. \x0d\\x0d\5: Stir-fry for a while, and stir-fry the fragrance. \x0d\\x0d\6: Pour in bone soup, add salt and chicken essence and cook for about 10 minutes. \ x0d \ \ x0d \ * Dip in juice \x0d\\x0d\ 1: Garlic is pressed with garlic press pliers. \x0d\\x0d\2: Cut shallots. \x0d\\x0d\3: Put the minced garlic into a small bowl, and add the seasoning dipped in garlic pepper and hemp juice in turn. \x0d\\x0d\4: Put the minced garlic into a small bowl, add the seasoning dipped in sesame sauce and red oil in turn, and sprinkle with chopped green onion. \x0d\\x0d\ Experience and feelings \ x0d \ \ x0d \ * It's best to choose tube bone as the bone of the big bone soup. Although there is much meat in the straight row, it is less oily, and the stewed soup is not so strong and fragrant. \ x0d \ \ x0d \ * Note that the bones should be put into the pot with cold water, so that more blood can be removed from the meat. Otherwise, the bone will shrink quickly when it meets boiling water, locking up blood! This is mother's wisdom! Put the soup salt last, or the meat will be firewood! \ x0d \ \ x0d \ * The amount of dried red pepper and Chinese prickly ash at the bottom of red oil pot can be added according to your own taste. Birds add a large amount, which is too spicy, hehe! The taste is quite awesome! \ x0d \ \ x0d \ * Every step of frying the bottom of the pot with red oil must be done properly, otherwise the bottom of the pot will not be fragrant! In particular, the addition of bone soup is very important. If not, you have to add water, but the taste will definitely be greatly reduced.