Raw materials of pickled rabbit: rabbit meat1000g, appropriate edible salt, appropriate onion, appropriate garlic, appropriate pepper, appropriate pickled pepper and a small amount of sugar. Practice: 1, heat the oil to 70%, add pepper and sugar, and saute. 2. Pour in ginger and garlic and saute. 3. Pour in "a lot of wild peppers", be sure to be large, and don't be stingy. One of the characteristics of Sichuan cuisine is that there are more auxiliary materials than main materials. 4. Stir-fry with great popularity, and be sure to stir-fry into the aroma of wild pepper. Be sure to turn on the range hood, otherwise the choking smell will definitely make you unbearable. 5, put the rabbit head before frying the rabbit meat, because the rabbit head is not easy to cook, it is like putting the chopped pepper fish head first when cooking fish. 6. Put in the remaining rabbit meat, stir fry again and continue to stir fry. 7, put the right amount of salt, you can try to put it. The amount of salt should be light and not salty, because the second meal is more salty than the first! Finally, add the onion and saute until fragrant.

Main ingredients of three cups of duck: duck neck 1 00g, duck collarbone 200g, duck wing150g, duck neck 200g, soy sauce 20g, Jiang rice wine 35g, and cooking oil 20g. Method:1,directly heat the oil, and then put the soy sauce and Jiujiang rice wine together to boil; 2. When the aroma comes from three cups of materials after boiling, the raw materials can be put in; 3, add sugar (which can neutralize the salty soy sauce) and use slow fire to continuously rotate the raw materials; 4, about 45 minutes, the sauce can be announced after extraction; 5, the duck is cooked, and it will be refrigerated, cut and put on the plate; 6, finally pour the seasoning of boiled duck.

Raw materials for steamed tofu with minced meat: water tofu 1 block, minced pork 1 00g, Pixian bean paste 1 spoon, 2 onions, 2 tablespoons of soy sauce, a small amount of cassava starch, a proper amount of salt, 20g of auricularia auricula. Method:1,chopped raw pork, water tofu. Add a little tapioca starch, a little rice wine and soy sauce to the meat foam, mix and marinate for several minutes. 2. Bring the wok to a boil, pour in the oil and boil it for 60% heat, then add the meat foam and stir-fry, and enter Pixian bean paste and minced garlic and pepper to stir-fry the seasoning. 3. Add a small amount of salt and stir-fry for 30 seconds. Note that Pixian bean paste itself has a salty taste and is not suitable for adding more salt. Pour the fried meat foam into a dish, sprinkle with some onion and fungus, and steam for 7 minutes to turn off the heat.