Seasoning: salt, wine, dried red pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.

How to do it:

1, add a little vegetable oil to the pot, and heat it with strong fire. After the oil is heated, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or add the minced beef with the above seasoning. Stir-fried

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

3. After 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.

4, from the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu on the table!

Cola Chicken Wings

Ingredients: 6-8 chicken wings, a small cup of Coca-Cola.

Seasoning: a little Chili powder, a little cumin (cumin granules, not powder).

How to do it:

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

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

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

4. While burning cola, you can skim the minced garlic and chopped green onion with a spoon.

5. 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.

Seasoning: bean paste, lobster sauce, onion, ginger, pepper, aniseed, cinnamon and yellow wine.

How to do it:

Stewed pork with brown sauce

Stewed pork with brown sauce

1, add meat in boiling water, cook for about 20 minutes, add onion, ginger, pepper, aniseed, cinnamon and yellow wine, skim off the foam, turn off the fire and soak for 5 minutes before taking out.

2. pat the green garlic, cut the oblique knife section, and cut the meat into large slices. Depending on your skill, the thinner the better.

3, put a little oil in the pot, add white meat, stir-fry, the fat becomes curly, transparent, shovel the meat to the side of the pot (this is a lazy practice! 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. You don't need to add salt when frying this dish, because the bean paste is salty enough.

4, the green garlic is slightly softened, and the yellow wine is poured, so you can go out of the pot.

Stewed pork with brown sauce

Raw material: pork belly

Seasoning: cooking oil, soy sauce, cooking wine, ginger, rock sugar, salt and sugar.

How to do it:

1, a piece of pork belly, cut into strips one centimeter square.

2. Wash the wok, heat it, put two tablespoons of oil, put three or four tablespoons of sugar, and turn to low heat.

3. 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.

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

5, 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.

6. This is what it looks like.

Boiled Fish with Pickled Cabbage and Chili

Ingredients: grass carp or snakehead, sauerkraut, eggs.

Seasoning: cooking oil, salt, cooking wine, pepper, pepper powder and monosodium glutamate.

How to do it:

1, grass carp or snakehead is generally better.

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

3. Cut off the shark's fin ... (It's not bad to make shark's fin after drying ... haha)

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. Cut the fish head in half, the fish under the slice, and the remaining fish bones ... If you like to eat the 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 turn it 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 ~ wait for a while, hehe.

10, sauerkraut, Cui Hua, pickled cabbage, a pack of two packs is ok, 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, but for the sake of ... let's 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, simmer for 2-3 minutes ~ If you don't like fish,

Head, also can not fish head, omitted. ...

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