Mapo Tofu 1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, chopped dried red pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar. 2. Add a little vegetable oil into the pot, and heat it with strong fire. After the oil is hot, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or marinate the minced beef with the above seasonings and add them together. Stir-fried 3. Add tofu cut into small pieces. Turn the heat down and bring to a boil. 4. When 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. 5. Take the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu is on the table! Coke chicken wings ingredients: 6-8 chicken wings, a small cup of Coca-Cola, a little Chili powder, and a little cumin (cumin granules, not powder). Steps: put water in the pot, and then add chicken wings after the water boils, and the chicken wings will be cooked. Drain the water for later use. Put more oil, stir-fry with chopped green onion and garlic, add chicken wings, add cumin and Chili powder, stir-fry over high fire until the skin is slightly burnt. Skim off the excess oil with a spoon, add the coke, add salt and monosodium glutamate, and don't put any water. When the coke is almost dry, turn down the fire and collect the juice. You can skim the minced garlic and scallion with a spoon while burning coke. 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. Sichuan style pork raw materials: the tip of pig's back buttock, and green garlic auxiliary materials: bean paste, lobster sauce, onion, ginger, pepper, aniseed, cinnamon, yellow wine, boiled meat, and boiled for about 2 minutes, in which onion, ginger, pepper, aniseed, cinnamon and yellow wine are added, and the floating foam is removed. When chopsticks can be inserted into the meat, turn off the fire and soak for 5 minutes. 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. The green garlic is slightly softened, and the rice wine is poured, so that it can be cooked. Braised pork 1. Wash the wok, heat it, add two tablespoons of oil, put three or four tablespoons of sugar, and turn to low heat. Preliminary preparation: a piece of pork belly, cut into strips one centimeter square. 2. 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. 3. Pour the chopped pork belly and stir well, so that each piece of meat is stained with sugar. 4, 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. 5, this is what it looks like. 1. Generally, it is better to use grass carp or snakehead. 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. Press 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 the cut is not good, buy more fish to practice first:) 6. Remove the fish bone. Cut the fish head in half, the fish under the slices, 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 go in the wrong direction, or the cooked fish fillets will be broken ~~ 8. Take an egg, pour it with your left and right hands, and pour out the egg white for later use. 9. Cut the fish bones into sections, put them in the basin together with the fish fillets and heads, add salt and cooking wine, and then add the egg white to grab and mix evenly, let it stand for 2 minutes ~ wait for a while, hey hey 1 .............................................. . . . A pack of two packs is ok, and you can put more if you like. 11, cut sauerkraut, into sections 12, put oil in the pot to heat, preferably big oil, but for the sake of ... let's make it with ordinary oil! Stir-fry the chopped sauerkraut ......................................................................................................................................................................... 14, add other fish fillets, fire for 2-3 minutes ~ If you don't like fish heads, you can also skip fish heads, omit ... 15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish will be done! Kung pao chicken material: chicken breast 4g fried peanuts 5g eggs, 1 garlic, 5 petals of starch, appropriate amount of dried chillies, 1 notes: seasoning can be made as appropriate: 5g edible oil (5g actual consumption), 1 tsp sesame oil, 1 tsp soy sauce, 1 tsp cooking wine, 1 tsp balsamic vinegar, 1 tsp refined salt, 1 tsp sugar and 1 tsp monosodium glutamate. Wash garlic and cut into powder; 2. Heat the cooking oil in the pot, fry the diced chicken in the pot, and drain the oil; 3. Leave a little oil in the pot, saute dried peppers and garlic, and then add diced chicken and stir fry; 4. Finally, add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, stir well and thicken, and finally add peanuts and stir well. Peanuts must be cooked before the dish is cooked, so as not to stir fry in the pot for a long time, which will affect the crispy feeling of peanuts.