Daqian dry roasted fish

Dry roasted fish this dish is by China's national painting master Zhang Daqian first created, dry burning is the broth of the roasted fish to close the dry, roasted fish to join the diced pork stir-frying can increase the aroma of the fish and the meat of the crispy aroma, roasted fish with a bit of fat pork to eat more flavorful, soybean petals and pickled peppers is a unique Szechuan cuisine cooking techniques to do the dry roasted fish fish is preferable to choose freshwater fish, the fish can be over the oil deep-fried system or frying pan, so the burning fish eat dry rice, very suitable for home operation. The fish can be fried or sautéed in a pan, so that the roasted fish will taste dry and flavorful, which is very suitable for family operation.

Materials: carp, pork, can add diced ham, pickled peppers, bean paste, onion, ginger and garlic rice, pepper, chili oil, vinegar, soy sauce, salt, cooking wine, sugar.

1. carp processing clean, the fish on both sides of the knife, add salt marinade, ginger and green onion, cooking wine flavor.

2. Pickled peppers minced, bean paste minced.

3. seventy percent oil temperature, under the fish fried until golden brown on both sides. Fish out and spare.

4. frying pan oil, sautéed pork grains, under the bean paste, pickled pepper, ginger and garlic rice fried, under the oil, seasoning: wine, sugar, vinegar, soy sauce, salt, pepper.

5. medium heat until the soup is dry, add chopped green onion can be.

Fire waist flower

This Sichuan version of the fire waist flower and Lu Cai in the fried waist flower has the same wonderful, the success or failure of this dish depends on the key to the fire power, to maintain the tenderness of the pork waist need to be reamed, code taste sizing, rapid fire and fast frying, pickled peppers play a major color, fishy, taste. Supplementary ingredients are best to use easy to cook vegetables. This dish set knife skills, spoon skills, fire skills, which of the three can not be slow, a little careless, this dish will be a thousand different dishes. This dish looks fast and simple, but the operation is not simple, this dish is a special test of the chef's level of culinary skills. Interested friends can challenge this fire waist flower, so that the fried waist flower than barbecue waist are tender, more flavorful, pot gas, worth having a good dish.

Materials: pork waist, net lettuce, green onions, pickled chili peppers, ginger, garlic, salt, pepper, soy sauce, water bean powder, cooking wine, fresh soup, mixed oil, monosodium glutamate.

1. ginger, garlic, cut into about 0.1 cm thick nail slices. Onion, pickled chili, cut into "horse ear" shape. Lettuce cut into chopstick strips, the main fascia, dissected to remove the waist of the bashful wash, with a knife first diagonally across the 0.3 cm wide pattern, and then across the pattern straight three cuts a break into the "phoenix tail" shape.

2. waist flower into a bowl, add salt, cooking wine, water bean powder mix well. Another bowl of soy sauce, pepper, monosodium glutamate (MSG), water, soybean flour, fresh soup into a sauce.

3. frying pan on a high flame, put mixed oil to seventy oil temperature, into the cashews quickly stir-fried, and then put bubble chili, ginger, garlic, green onions, lettuce strips stir-fried flavor, cooking into the sauce, bump a few times, start the pot plate that is complete.

Ginger hot chicken

This dish mainly highlights the ginger flavor and vinegar flavor, chicken can be boiled in advance or oil, shorten the cooking time, ginger in addition to increase the flavor can also increase the taste of vinegar can make the chicken more tender and appetizing, seems to be a home-cooked dish, the flavor is a full, served on the table to give a bite to give a person a new sense of ginger can be driven away from the cold, so this roasted chicken is very suitable for the season. This is the perfect dish for this season.

Materials: cooked chicken, ginger rice, scallions, salt, soy sauce, vinegar, water bean powder, fresh soup, mixed oil.

1. Chicken chopped into three-centimeter square pieces.

2. frying pan set on medium heat up and down the mixed oil burned to 60% oil temperature, put the chicken pieces, ginger and rice stir-fried flavor, add fresh soup, salt, soy sauce burned to taste, and then add chopped scallions, water starch hook two stream gravy, add vinegar stir-fried, start the pot into the plate that is complete.