7. Put a tablespoon of oil in the pot, heat it up, add 50g of rock sugar and fry the sugar. Add a tablespoon of water in the middle.

8. Stir-fry until the sugar becomes thicker and darker in color.

9. Add braised pig feet and stir-fry until everything is evenly coated with sugar.

10. Pour in half of the marinade, reduce the juice over high heat, and turn over.

1. Stir-fry until the marinade is completely dry, then set aside.

12. Heat oil in the pot, add Sichuan peppercorns and red dry peppers and sauté until fragrant.

13. Pour the pig into the pot. Add a tablespoon of water, stir-fry over low heat until the water dries up, and sprinkle with white sesame seeds.

Braised boiled pork slices

Main ingredients:

Eight taels of pork belly

Supplementary ingredients:

Green garlic 2 individual, Sichuan peppercorns, aniseed, green onions, ginger, Pixian bean paste, Yongchuan black bean paste, sweet noodle sauce, rice wine, sugar, soy sauce, and raw oil.

1. Prepare all important materials.

2. Put the pork belly into cold water in the pot, add onion, ginger, a little pepper, two aniseed and dried chili peppers, boil and skim off the foam.

3. Cut into large pieces, do not cut too thickly, it will not taste good.

4. Chop the bean paste and bean paste finely, wash the green garlic, and cut the donkey ears diagonally and set aside.

5. Fry the meat slices with oil in the pot.

6. After three to four minutes, add warm oil and stir-fry. Add watercress, cardamom, sweet noodle sauce, rice wine, and soy sauce and stir-fry twice.

7. Stir the meat slices and beans together, and add a spoonful of sugar.

8. Add green garlic and fry for a few times.

Spicy beer duck

Materials:

400 grams of Muscovy duck

Supplementary materials:

Fresh green 1 red pepper, 30 grams of ginger, 1 garlic, 15 grams of dried red pepper, 2 star anise, 1 teaspoon of pepper, 1 piece of cinnamon, 1/4 teaspoon of salt, 1 tablespoon of light soy sauce, 300 ml of beer.

1. Heat a little oil in a pot, add Sichuan peppercorns and saute until fragrant, then take out the Sichuan peppercorns.

2. Stir-fry ginger, garlic, dried chili pepper, star anise and cinnamon for 1 minute.

3. Add duck pieces and continue stir-frying.

4. Until the duck meat is significantly reduced and the fat is forced out.

5. Pour 1/4 teaspoon of salt into 300 ml of 1 tablespoon of light soy sauce. After the fire comes to a boil, turn to low heat, cover the pot and simmer.

6. When 1/3 of the water is left in the simmer, open the lid and continue simmering. The wine smell will dissipate.

7. When the juice is completely dry, add green and red pepper cubes and stir-fry until broken.

Spicy boiled fish fillets

Main ingredients:

1 grass carp

Supplementary ingredients:

Bean sprouts, celery, mushrooms

Ingredients for pickled fish fillets:

An appropriate amount of wine, an appropriate amount of salt, an appropriate amount of pepper, an appropriate amount of egg white, and an appropriate amount of corn starch.

Five kinds of sesame oil ingredients:

2 star anise grains, 1 cinnamon bark, 2 bay leaves, 2 grams of fennel, 2 grams of kaempferol, 10 grams of Sichuan peppercorns, 20g of dried Sichuan peppercorns, Appropriate amount of oil.

Other seasonings:

Adequate amount of onion/ginger/garlic, 2 tablespoons of Pixian bean paste, 1 tablespoon of fresh soy sauce, a little salt, 1 tablespoon of sugar, chili pepper/dry Just the right amount of chili.

1. Cut the fish into thin slices, add salt, pepper, rice wine, egg white, and corn starch, and paste for 10 minutes.

2. Prepare the five-spice sesame oil, pour oil into the pot, add the five-spice sesame oil, heat over low heat, stir-fry the seasonings until fragrant, and remove the seasonings.

3. Leave a little spiced oil in the pot, pour onion, ginger, garlic, spicy bean paste, stir-fry, add spices, rice wine, soy sauce, stir evenly, and pour into boiling water. Bring to a boil, add a little salt, pepper and sugar, adjust to taste, cook for a while and remove the seasoning.

4. Use the prepared spicy soup base to cook celery and shiitake mushrooms, take them out and spread them on the bottom of the pot.

5. After boiling again, add the marinated fish fillets one by one, cook for about a minute or two until the fish fillets turn white, then turn off the heat.

6. Put the fish fillets and soup into the pot with side dishes.

7. Pour some five-spice sesame oil into another pot, add Sichuan peppercorns and dried chili peppers, fry over low heat until the aroma is released. When the color of the chili peppers changes slightly, turn off the heat, and then pour the hot oil on the fish fillets.

Spicy Chicken

Main ingredients:

A little chicken essence, dried chili peppers, Sichuan peppercorns, green onions, ginger and garlic.

Auxiliary materials:

Salt, cooking wine, chicken essence, sugar, oil

1. Wash the chicken, cut into small pieces, add cooking wine and salt, Mix well and marinate for 20 minutes.

2. Pour the oil into the pot and heat it.

3. Add chicken pieces and stir-fry briefly. Fry until golden brown, drain the oil.

4. Fry again in the pot over high heat.

5. Fry until the surface is golden and the meat is crispy. Pour out the oil from the pan and save for later use.

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7. Stir-fry the fried chicken pieces.

8. Add the fried peanuts, sprinkle with chicken essence, sugar and onion and stir well.

Spicy veal

Main ingredients:

About 300 grams of air-dried veal.

Supplementary materials:

A handful of dried chili peppers, 1/3 bowl of chili peppers, 3 garlic slices, 3 ginger slices, one green onion, one green onion, appropriate amount of soy sauce, appropriate amount of rice wine , appropriate amount of oil.

1 Wash and slice the beef, and cut the pepper into short pieces.

2 Put an appropriate amount of oil in a warm pot, add Sichuan peppercorns, stir-fry over low heat until the aroma overflows, add dried chili peppers, and stir-fry until the color of the chili peppers becomes slightly lighter and the fragrance comes out.

Add garlic slices and ginger slices and stir-fry until fragrant, then add veal and stir-fry over medium heat until the meat is cooked.

4 Turn on high heat, pour a little rice wine along the edge of the pot, stir-fry, add a little soy sauce for color, add green onions, stir well, and sprinkle with a little chopped green onion.

Spicy tofu pot

Main ingredients:

300 grams of northern tofu, 150 grams of straw mushrooms, 2 fresh red peppers, 20 grams of chopped green onion, 15 grams of ginger, 15 grams of garlic.

Supplementary materials:

20 chili peppers, 1/2 tbsp red bean paste, 1 tbsp soy sauce, 1 tsp sugar, 1/4 tsp chicken essence, 1/4 tsp white pepper, Corn starch 30g.

1. After the pot is hot, heat the oil, cut the northern tofu into small cubes, and coat with dry corn starch.

2. Keep the heat low and fry the tofu in the pan while sticking.

3. Fry the tofu until both sides are slightly brown, then set aside.

4. Add the remaining oil to the chili peppers and stir-fry over low heat until brown. Pick up the pepper.

5. Stir-fry the red fresh rings, chopped green onion, ginger and garlic.

6. Add red bean paste and stir-fry until fragrant.

7. Add sliced ??straw mushrooms and stir-fry until they change color.

8. Add the fried tofu, 250ml of water, soy sauce, sugar, chicken essence, and white pepper. Bring to a boil over high heat and then transfer to a dry pot; or reduce to low heat and simmer until the soup thickens before serving.