600 grams of pork thigh

Materials:

6 grams of Yongchuan black beans, 8 grams of sweet sauce, 25 grams of bean paste, 15 grams of red soy sauce, 60 grams of garlic, 130 grams of oil, 20 grams of yellow wine

Methods of production:

(a) Wash pork thighs and boil them in a soup pot for 20 minutes to cook until the skin is soft, then remove them and dry them. meat skin soft when appropriate, fish out a little dry, cut into 0.4 cm thick, 4 cm wide, 5 cm long fat and thin connected to the slice. Mince the bean paste and edamame into a fine paste. The garlic part of the garlic, leave a little green leaves, wash, cut into 4 cm long section.

(2) iron pot into the raw oil heat, under the meat, fried to spit oil, will be bean paste, edamame, yellow wine, sweet sauce, red soy sauce into the fried through, and then add the green garlic section of the simmering, you can get up the pot pot to fill the pot.

Steamed Spare Ribs

Ingredients:

Steamed spare ribs, rice noodles, coriander, bean curd, bean curd milk juice, peppercorns, ginger, green onion, garlic, salt, monosodium glutamate, pepper, vegetable oil.

Method:

1. Chop the spare ribs into knots, add fried crispy bean curd, salt, minced ginger, minced green onion, peppercorns, bean curd milk juice, pepper, monosodium glutamate (MSG) and mix well, then add rice flour, vegetable oil and mix well.

2. In the steamer basket on the pad a lotus leaf, loaded with ribs, on the steamer for 40 minutes until cooked, take out, put the garlic, coriander leaves, into the plate that is complete.

Features:Salty, spicy and fragrant, ribs are soft.

Spicy and Sour Bean Flower: Spicy and sour bean flower is a famous local snack in Chengdu and Leshan, Sichuan Province. Bean flower in the former mostly in the form of stalls and stalls form of business, generally popular in the city and rural areas, is a long history of folk snacks.

The production of douhua requires the use of high-quality soybeans, soaked in well water or river water, finely ground pulp, filtered dregs of soybeans and boiled into a wooden barrel for use; take the glazed sandstone jar into the water to mix the red camphor starch and gypsum water, washed into the boiling soybean paste, and allowed to stand to let the condensation of the douhua.

Sour and spicy bean curd is a variety of bean curd, with soy sauce, vinegar, chili pepper, monosodium glutamate (MSG) into a sauce, into the pre-scalded bean curd, sprinkled with sprouts, crispy soybeans, daikatsura and green onions into the end. Sour and spicy bean flowers taste sour and spicy salty fresh, tender bean flowers, ingredients crispy, taste thick rolling hot, a unique flavor.

Spicy shrimp

Raw materials: live shrimp (1 catty 2 two or so)

Accessories: potatoes, asparagus, celery, green onions Seasonings: crab sauce, crab oil, monosodium glutamate (MSG), chicken broth, sugar, dried chili.

Making process:

First step: peel and cut potatoes, asparagus cut into pieces, celery cut into strips, scallions cut into pieces, a little of each can be, put aside.

The second step: the live shrimp should be cleaned, and then in the back of each shrimp to open a knife, in order to later production into the flavor.

The third step: support the frying pan, under the appropriate amount of crab oil, and then add a little dry chili pepper, stir fry two, shrimp and potato pieces, asparagus pieces, celery strips, scallions into the pan together, stir fry back and forth.

Step 4: After stir-frying for a few times, the ingredients are almost cooked, put down the crab sauce, and then put down a little monosodium glutamate (MSG), chicken essence and sugar, and continue to stir-fry.

Step 5: Stir-fry until the shrimp body curls, the color becomes orange-red, that is, the shrimp has broken raw, you can put out of the pot.

The taste of the dish: this dish sauce flavor, fresh and spicy, shrimp soft and delicious.

Course features: this dish is authentic Sichuan cuisine practices, prawns contain high protein, can meet the body's needs, but also contains a lot of calcium, can supplement the body's calcium, fall and winter consumption can enhance the ability to resist the cold.

Note: First of all, the crab sauce can not be fried paste, and the crab sauce is the store's secret, so if you want to do it personally, you can use a mixture of sweet noodle sauce and seafood sauce instead, try to make a spicy shrimp it!

For the crowd: young and old alike, but generally the dish of choice for ladies.

Classic Szechuan super spicy chicken

Raw materials:

one whole chicken or a box of chicken thighs, peppercorns and dried chili peppers (1:4), scallions, cooked sesame seeds, salt, monosodium glutamate (MSG), cooking wine, cooking oil, ginger, garlic, sugar

Methods:

1. cut the chicken into small pieces of salt < / p >

and cooking wine and mixed well into the 8 layer of heat of the frying pan Fry the chicken in a deep frying pan until it turns dry and dark brown on the outside, then remove it and set aside. Cut the dried chili pepper and green onion into 3 cm long pieces, and slice the ginger and garlic.

2. pot of oil to 7 layers of heat, pour ginger and garlic stir fry flavor into the dry chili peppers and peppercorns, stir fry until the smell begins to choke, the oil becomes yellow and then poured into the fried chicken pieces, stir fry until the chicken pieces evenly distributed in the chili peppers sprinkled with green onion, MSG, sugar, cooked sesame seeds, stir fry and then take off the pot can be.

Note:

1. Chili and pepper can be added to their own tastes, but in order to reflect the original flavor of this dish's characteristics, the finished product is the best chili pepper can be all the chicken cover, rather than chicken pieces of sporadic appearance of a few chili peppers and peppers.

2. fried chicken to chicken salt, be sure to sprinkle enough, if the fried chicken and then add salt, salt flavor is not into the chicken, because the chicken shell has been fried dry, the texture is relatively tight, salt can only adhere to the surface of the chicken, affecting the flavor.

3. fried chicken with the oil must burn very hot, otherwise the chicken went down for a long time on the outside will not be fried dry, even if you wait for half a day to fry dry, it is really dry, a bunch of dead meat, very difficult to eat, no taste at all. So the fire must be big, outside the fried crisp, inside is relatively tender.

Spicy snails

The snail meat taste sweet and salty, cold, with heat and water, detoxification and pain effects, while the calcium content is quite rich. Chongqing's famous Tao Ranju restaurant started out as a spicy snail restaurant.

Raw materials: 1,000 grams of snails, dried chili peppers, PI county bean petals, peppercorns, ginger, garlic, soy sauce, cooking wine, vinegar, salt, sugar, chicken essence, cooked sesame seeds, green onions, each appropriate amount.

Method of production: ① snail washed into the pot, add water and wine, vinegar boiling, go to the head of the shell. ② frying pan oil hot, under the dry chili pepper section, fried to brown-red, under the pepper, ginger rice, garlic, Pixian bean stir-fry until fragrant. Under the snail stir-fry, in turn under the wine, vinegar, salt, sugar, soy sauce, monosodium glutamate (MSG), stir-fry over high heat, to be snail cooked, flavored, pots and pans, sprinkled with cooked sesame seeds, scallions can be served.

Shancheng Spicy Chicken

Specialized materials, the main ingredients must be selected from domesticated roosters killed now cooking, to maintain the freshness and fatness, auxiliary non-Sichuan two gold stripes of chili peppers and Sichuan-produced Maowen Dahongpao pepper do not have to be, and is very much a test of chef to the mastery of the fire.

Raw materials: 500 grams of rooster, peppercorns, dried chili peppers, cooked sesame seeds, cooking wine, soy sauce, ginger, green onion, chicken essence, each appropriate amount.

Method of production: ① rooster gutted and washed, chopped into small pieces. Ginger, green onion, dried chili pepper cut and spare. ② chicken into a bowl, add soy sauce, cooking wine, monosodium glutamate (MSG), salt, ginger, peppercorns, etc. Mix well, marinate 10 to 15 minutes. ③ frying pan on the fire, the oil is hot under the dried chili pepper section fried to brown-red; into the marinated chicken pieces, pepper stir-fry, chicken cooked crispy, add wine, soy sauce, monosodium glutamate, ginger, turn to medium heat and stir-fry for 2 minutes, with a leaky ladybird to remove the remaining oil, pots and pans, sprinkle cooked sesame seeds, scallions can be on the table.

Shredded pork with fish flavor

Fish flavor is one of the main traditional flavors of Sichuan cuisine. This method originated from the unique Sichuan folk method of cooking fish seasoning, and nowadays it has been widely used in Sichuan-style cooked dishes.

Raw materials: 300 grams of pork leg meat, water sprouted yucca slices, water sprouted fungus, pickled peppers, pickled ginger, scallions, garlic, starch, soy sauce, vinegar, wine, salt, sugar, broth, each appropriate amount.

Method of production: ① pork cut into thick wire, yucca slices, fungus shredded, and shredded meat into a bowl, plus salt, wine, wet starch mix. ② pickled peppers chopped fine with sugar, vinegar, monosodium glutamate, starch, broth into sweet and sour sauce spare. ③ frying pan on high heat, oil to 60% hot, under the mix of shredded meat stir-fried, plus pickled pepper, ginger, garlic and green onions, bursting out of the flavor, cooking gravy, upside down a few can be.

Sauerkraut fish

Chongqing home cooking trailblazer, fried rich one side of the water, one side of the people.

Raw materials: grass carp a, pickled sauerkraut 250 grams, 2 eggs, lard, ginger, garlic rice, scallions, scallion knots, pickled red pepper, cooking wine, balsamic vinegar, monosodium glutamate, pepper, dry fine soybean meal, peppercorns, each appropriate amount.

Method of production: ① cut the head of the fish, take off two fans of fish meat, fish bone cut pieces, fish meat diagonal knife into thin slices. Sauerkraut cut into slices, eggs take egg white and dry fine bean flour into egg white bean flour. ② fish slices with wine, salt, monosodium glutamate, vinegar, ginger, green onion section code flavor, with egg white bean powder mix. ③ frying pan oil to fifty percent heat, into the fish head, fish bones stir-fry to the raw fish; pot to leave a little oil, add pepper, pickles, pickled peppers, ginger stir-fry, under the soup, pour into the wine, vinegar, salt, pepper simmering flavor, first under the head of the fish, fish bones cook for a few minutes, and then under the fish slices cook for 2 to 3 minutes, even with the fish with the soup poured into a pot, sprinkled with minced ginger, garlic, scallions. ④Inside the pot, put a little oil to boil until five mature, evenly pour on the ginger, garlic rice, scallion.

Maotou hot pot

Raw materials: yellow ox tripe, green garlic cloves, green onion 250 grams, beef liver, beef waist, beef spinal cord, mash juice 100 grams, 500 grams of fresh vegetables, dried chili, ginger, drums 40 grams, egg white 6, beef broth 2,500 grams, 200 grams of butter

Measurement: maw cut into three centimeters wide, beef waist, beef liver, beef, thin slices of green onion and garlic, cut into 8 cm long. Cut into 8 centimeters long. Butter 75 grams burned to sixty percent heat, put bean paste fried crisp, add ginger chili pepper, fried, add beef broth boil, put wine, drums, mash juice boil into a hot pot, marinade. Spinal cord, tripe, beef liver, beef waist, beef and green garlic seedlings, scallions, fresh vegetables, refined salt, butter were loaded into the plate can be.