1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, chopped dried red pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar. 　　

2. Add a little vegetable oil into the pot, and heat it with strong fire. After the oil is hot, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or marinate the minced beef with the above seasonings and add them together. Stir-fried 　　

3. Add tofu cut into small pieces. Turn the heat down and bring to a boil. 　

4. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot. 　　

5. Take the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu is on the table!

Cola Chicken Wings

Ingredients: 6-8 chicken wings, a small cup of Coca-Cola, a little Chili powder, and a little cumin (granulated cumin, not powdered). 　　

Steps: put water in the pot, and when the water boils, add chicken wings, and the chicken wings will be cooked. Drain the water for later use. 　　

Put more oil, stir-fry with chopped green onion and garlic, add chicken wings, add cumin and Chili powder, stir-fry over high fire until the skin is slightly burnt. 　　

Skim off the excess oil with a spoon, add the coke, add salt and monosodium glutamate, and don't put any water. When the coke is almost dry, turn down the fire and collect the juice. 　

You can skim the minced garlic and scallion with a spoon while burning coke. 　　

Don't forget to put the juice in the last dish. 　　

This dish is more delicious than KFC's chicken wings The chicken wings are spicy and crisp to the bone.

stir-fried boiled pork slices in hot sauce

Ingredients: pig's rear buttock tip, green garlic

Accessories: bean paste, lobster sauce, onion, ginger, pepper, aniseed, cinnamon, yellow wine, boiled meat, boiled for about 20 minutes, in which onion, ginger, pepper, aniseed, cinnamon, yellow wine are added, and the floating foam is removed. When chopsticks can be inserted into the meat, turn off the fire, soak for 5 minutes, and then take out the pot. Pat the green garlic, cut the oblique knife section, and cut the meat into large slices. Depending on your skill, the thinner the better.

Put a little oil in the pot, add white meat, stir fry, and after the fat becomes curly and transparent, shovel the meat to the side of the pot (this is the lazy way! Ha ha! Actually, we should shovel out the meat first, add the bean paste, stir-fry the red oil, add the lobster sauce, shredded ginger and green garlic, and stir-fry together. There is no need to add salt when frying this dish, because the bean paste is salty enough; 　　

The green garlic is slightly softened, and the rice wine is poured, so that it can be cooked. 　　

Stewed pork with brown sauce

1, wash the wok, heat it, add two tablespoons of oil, add three or four tablespoons of sugar, and turn to low heat; 　

Pre-preparation: a piece of pork belly, cut into strips one centimeter square; 　　

2. Keep stirring with a frying spoon to melt the sugar and turn it into a reddish-brown sugar solution, which is also called fried sugar color; 　　

3. Pour the chopped pork belly and stir well, so that each piece of meat is stained with sugar; 　

4, add soy sauce, cooking wine, ginger, rock sugar, a little salt, boil, and then turn to low heat for about twenty or thirty minutes. When the juice evaporates almost, increase the fire to collect the juice; 　　

5. This is what it looks like.

Boiled Fish with Pickled Cabbage and Chili

1, grass carp or snakehead is generally better; 　

2, wash fish, pay attention to wash the black membrane in the abdominal cavity; 　

3. Cut off shark fins;

4. Cut the fish into sections. 　　

5. Hold down the fish section with your hand, and push it close to the upper edge of the fish spine with the other hand, feel the position of the fish bone, and adjust the direction of the knife in time ... If it is not cut well, buy more fish to practice first;

6. Remove the fishbone. The fish head is cut in half, the fish under the slice, and the remaining fish bones? If you like to eat bones together, you can also ignore this step;

7. Put the sliced fish horizontally, and cut them one by one with a knife along the direction from the fish tail to the fish head, each piece is about 5-7 mm thick. Attention here! Don't go in the wrong direction, or the cooked fish fillets will be broken;

8. Take an egg, pour it with both hands, and pour out the egg white for later use;

9. Cut the fish bones into sections, put them into the basin together with the fish heads, add salt and cooking wine and stir, then add the egg whites and mix them evenly, and let them stand for 20 minutes; 　

10, sauerkraut Cui Hua, served with sauerkraut. . . . A pack of two packs is ok, and you can put more if you like. 　　

1 1, cut sauerkraut, and cut into sections; 　　

12, put oil in the pot and heat it, preferably big oil, and make it with ordinary oil! Pour in the chopped sauerkraut and stir-fry, then add water or broth to boil. 　　

13, first put in the fish head and bones, and simmer for 5-7 minutes ~ it doesn't look good, hehe! 　　

14. Add other fish fillets and simmer for 2-3 minutes ~ If you don't like fish heads, you can also skip them. 　　

15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish will be done!