1, boiled cabbage

Boiled cabbage is a traditional Sichuan dish, which was brought to Beijing by the master of Sichuan cuisine and became a delicious dish at the state banquet. This dish looks unpretentious, like a few cabbage hearts soaked in clear water, but it is fresh and elegant in the mouth, rich in flavor, rich in soup, not oily and greasy, soft and waxy, not like delicacies, but better than delicacies. Clever use of clear soup is an advanced clear soup dish.

2. kung pao chicken

According to legend, kung pao chicken, who originated from Ding Baozhen, a famous minister in the late Qing Dynasty, fried dried peppers and peanuts into diced chicken, thus forming this sweet, sour and spicy Sichuan dish.

This dish takes sugar and vinegar as raw materials, supplemented by the color of soy sauce and the taste of cooking wine, which can be described as "golden ratio". The entrance is sour first, then sweet, then spicy, then salty and then fragrant, which is very distinctive and deeply loved by people.

Kung pao chicken's home-cooked practice

Ingredients: 2 chicken legs, 80g peanuts (one handful), scallion 1, garlic cloves 1, ginger slices 1, 2 tablespoons soy sauce, cooking wine 1, 2 tablespoons vinegar, 2 tablespoons sugar, appropriate amount of salt, and 2 tablespoons soy sauce1.

1, boneless two chicken legs, cut into small pieces.

2. Add a small amount of onion and Jiang Shui to the chicken leg, grab a proper amount of soy sauce, add a little more salt and white pepper evenly, then add a small amount of starch water to grab it until it is sticky, add cooking oil to seal it, and marinate for 15 minutes.

3, according to personal taste, prepare the right amount of dried pepper, pepper, onion, garlic, ginger.

4. Prepare a small bowl and a small amount of dried peppers and prickly ash.

5. Put the peanuts in a hot pot and fry them in cold oil, then take them out for later use.

6. Pour the dried peppers and prickly ash in a small bowl into the pot and stir fry until the dried peppers become darker.

7, cool and spare.

8. Prepare a small bowl, slice the onion, ginger and garlic, add one spoonful of cooking wine, two spoonfuls of soy sauce, two spoonfuls of vinegar, two spoonfuls of sugar, a little salt, a little pepper and a little water starch and mix well for later use.

9, from the pot, the pot is hot and the oil has just been fried, not the pepper that has been fried.

10, add pepper and pepper and stir fry, then add onion and stir fry.

1 1. Stir-fry the chicken until it changes color.

12. Pour in the juice and stir well. Add the fried peanuts and stir-fry evenly.