Tell you the following delicious Sichuan dishes, and you can try to cook them yourself if you have any methods. It's a great sense of accomplishment! Dry-roasted chicken wings raw materials: 250g chicken wings, 75g pork suet, 50g peanut oil, ginger and garlic 1 5g, 30g watercress, 5g soy sauce and refined salt, 2g monosodium glutamate, 2g pepper noodles1g, 20g chopped green onion and cooking wine, and sugar/kloc-0. Methods: The chicken wings were flavored with refined salt, cooking wine and pepper noodles, and the eggs and dried bean powder were mixed into a paste, and the chicken wings were mixed well. Peel the suet, cut it into grains, and fry it with hot oil; Heat the oil in the pot to 60% heat, fry the chicken wings one by one until golden brown, and take them out; Drain the remaining oil in the pot, stir-fry the watercress until it is red, add the soup and cook it slightly, remove the residue of watercress, add oil ding, ginger, garlic and onion, add soy sauce, cooking wine and white sugar, burn thoroughly and add flavor.

Chopped pepper fish head raw materials: fat fish head 1 piece (about1000g), appropriate amount of Hunan special chopped pepper, appropriate amount of salt, monosodium glutamate, red oil, shredded ginger, sliced ginger, chopped green onion, sliced white radish and cooked oil. Methods: 1, wash the fish head, remove gills and scales, and split it in half from the middle of the fish lip. 2. Spread the salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes, and then spread the chopped pepper on the fish head. Put 2~3 slices of ginger and white radish at the bottom of the dish, put the fish head on it, and then put a proper amount of shredded ginger on the fish. 3. Steam in the pan for 15 minutes. After taking out of the pan, sprinkle chopped green onion on the fish head, pour the cooked oil, and then steam in the pan for 2~3 minutes, and serve.

Dengying beef raw materials: 500g of beef, 25g of sugar, 0/5g of pepper powder/kloc, 25g of Chili powder, 0/00g of Shaoxing wine/kloc, 0/0g of refined salt/kloc, spiced powder, monosodium glutamate 1 g, and ginger1g. Methods: 1, select tendon meat from cattle hind legs, remove floating skin and keep it clean (don't wash it with clean water), cut off corners and slice it into large slices. Put the beef slices on the board, smooth them, evenly sprinkle with salt that has been parched to dryness, wrap them into a cylinder, and air them until the beef is bright red (about 14 hours in summer and three or four days in winter). 2. Put the dried beef slices in the oven, lay them flat on the steel wire frame, and bake them with charcoal fire for about fifteen minutes until the beef slices are dry. Then steam it in a cage for about 30 minutes and take it out. Cut it into small pieces 4 cm long and 2 cm wide, then steam it in a cage for about one and a half hours and take it out. 3. Heat the wok, add the vegetable oil to 70% heat, fry the ginger slices and take them out. When the oil temperature drops to 30% heat, move the wok to a small fire, add the beef slices and fry them slowly, decant about one-third of the oil, cook the Shao wine and mix well, then add the pepper and pepper powder, white sugar, monosodium glutamate and spiced powder, turn them over evenly, take out the pan and let them cool and pour them on.

Husband and wife lung tablets: raw materials: beef, beef offal (tripe, heart and tongue, dry belly and scalp), salt-fried peanuts, brine, soy sauce, sesame powder, pepper powder, monosodium glutamate, star anise, pepper, cinnamon, Sichuan salt and white wine Chili oil. Methods: Fresh beef and beef offal were washed, and the beef was cut into 500g pieces. Boil beef and beef offal in a boiling water pot until the blood is clean, take them out, put them in another pot, add old bittern, spices (including pepper, cinnamon and star anise), Sichuan salt and white wine, add clear water, boil them with high fire for about 30 minutes, then cook them with low fire for 90 minutes until the beef offal is cooked but not rotten, take out the cooked ones first, and let them cool for later use; Boil the brine with high fire for about 10 minute, then put monosodium glutamate, Chili oil, soy sauce, pepper powder and brine into a bowl to make juice; Beat the cooked peanuts for later use, then cut the cooled beef and beef offal into slices about 6 cm long and 3 cm wide, mix them together, pour the flavor juice and mix well, divide them into several plates, and sprinkle sesame powder and peanut powder respectively.

Kung pao chicken raw materials: chicken breast 300g, peanut 50g, dried red pepper 20g, pepper 2g, soy sauce 1 0g, vinegar10g, sugar15g, cooking wine10g and refined salt10g. Method 1, remove the tendons from the chicken breast, cut it with a cross knife, cut it into 2 cm square dices, put it in a bowl, add soy sauce, refined salt and cooking wine, and mix well with water bean powder; 2. Use soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water bean powder to make a sauce; 3. Dried red peppers are pedicled and seeded, and cut into 2 cm long sections; 4. Soak peanuts in warm water and peel them, and fry them crisply; 5. Heat the oil in the pot to 50% heat, put the dried peppers and peppers, fry them in brown, pour the diced chicken and stir-fry, add the ginger, onion and garlic, stir-fry well, cook the sauce, add peanuts and turn them twice to serve.

Raw materials of fish-flavored shredded pork: lean pork150g, refined oil 60g, soy sauce15g, vinegar 8g, sugar10g, chopped green onion10g, Jiang Mo 5g, minced garlic 5g, minced red pepper 20g, cooking wine/. Wash orchid slices and auricularia auricula, cut into shreds, soak in red pepper and chop; Ginger and garlic are finely chopped, and onions are cut into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, water bean powder, fresh soup, and salt are mixed into juice. Put the wok on high fire, heat it with oil (about 180℃), add shredded pork, stir-fry until fragrant, and then put it in. Stir-fry the fungus, shredded orchid and chopped green onion, cook the sauce, and quickly turn over the pan to serve.

Hot kidney flower raw materials: pork kidney, cucumber, ginger, onion, garlic, pickled red pepper, salt, monosodium glutamate, soy sauce, white sugar, vinegar, wet starch, fresh soup and cooked vegetable oil. Method: 1. Plain pork kidney slices were divided into two pieces, and the oil skin and waist odor were removed. First, they were cut obliquely with a reverse knife, and then they were cut into a three-pronged eyebrow shape with a straight knife. Salt and wet starch were used for sizing. Wash cucumber, remove the pulp and cut into strips. Mix with salt, sugar, monosodium glutamate, soy sauce, vinegar, cooking wine, wet starch and fresh soup to make juice. 2. Cook the oil in the pot, add the kidney flower and stir-fry, add ginger, garlic, onion, soaked red pepper and cucumber strips and stir-fry, cook the juice and collect it.

Raw materials of boiled beef: 500g of beef, 50g of bamboo shoots100g, 50g of garlic seedlings, 5g of dried chili15g, 20g of soy sauce10g, 20g of Danxian watercress, 2g of waking bad juice10g, 2g of salt, 3g of pepper and 75g of plain oil. Method: Cut beef into pieces about 5 cm long, 3 cm wide and 0.3 cm thick, add salt, bean powder and wake-up sauce and mix well. The lettuce tip is cut into thin slices about 6 cm long. Garlic seedlings are cut into sections about 4.5 cm long, and Danxian watercress is finely chopped. Put the wok on a high fire, add oil and heat it, stir-fry the peppers until they are dark red, take them out and chop them up. The bean sprouts in the pot are excellent. Stir-fry the chopped pepper and Artemisia shoot tips for a few times, add fresh soup, add cooking wine, soy sauce and garlic sprouts, and cook until the garlic sprouts are broken. Pick out the bamboo shoots and garlic sprouts and put them in the nest plate. Shake the sliced meat into the pot, stir it when it boils, cook it, spoon it on the dish, sprinkle with pepper powder and pepper noodles, and then pour boiling oil.

Raw materials of dry stir-fried eel shreds: beef tenderloin 250g, celery 1 00g, shredded ginger15g, Pixian watercress 25g, Huala powder, Sichuan salt10g, soy sauce and sesame oil10g, and oil. Methods: 1, cut beef into 8cm filaments and celery into 4cm segments;

2. Heat the oil in the pot, stir-fry shredded beef in the pot, add salt and shredded ginger, stir-fry continuously, add bean paste to stir-fry until the beef is dry and dark red, add soy sauce, sesame oil and celery to stir-fry the shredded beef until it is crisp, and sprinkle with pepper.