Sichuan and Sichuan pepper chicken raw materials: Qingyuan chicken 1, green pepper ring 100g, 50g fresh green pepper, carrot slices, onion slices, celery slices, ginger slices and millet spicy festival. Seasoning: salt, spicy fresh dew, spicy fresh dew, bone soup, pepper oil, cooking oil and white gravy in one pot. Compilation: 1. Add bone soup to the pot, add carrot slices, onion slices, celery slices, ginger slices, millet spicy festival, 30g of rattan pepper and 50g of green pepper rings, cook for half an hour, and then precipitate. In addition, salt, spicy fresh dew, spicy fresh dew and pepper oil are added to obtain the rattan pepper flavor juice. 2. After cleaning Qingyuan chicken, put it in a white gravy pot and soak it gradually. Take it out and let it cool, chop it up and put it on a plate, then pour in the rattan pepper juice. Finally, stir-fry the remaining fresh green peppers and peppers in the pot and spoon them on the chicken legs.

Sweet and sour pork tenderloin main ingredient raw pork 200g auxiliary oil salt white sesame tomato sauce sugar Erguotou raw egg method 1 pork tenderloin cut into pieces, 2 Erguotou added egg white, 3 added salt, 4 mixed, meat marinated 15 min, 5 wrapped with starch sweet and sour pork tenderloin. Practice flow 56: pat off the excess cassava starch, pour it into the oil, wrap it with meat, drain the oil and fry it in the pan, and cool it to 65 12. Put the oil, tomato sauce, sugar and white rice vinegar in the pan and stir-fry until the sugar melts. 13 into the meat and sprinkle with white sesame seeds.

Stir-fried shredded pork with pepper raw materials: green pepper 250g, lean pork 175g, pork belly with skin 100g. Seasoning: 50g of animal oil, minced garlic 10g, 8g of dragon brand soy sauce, 6g of salt and 5g of chicken essence. Processing technology: 1, pork belly and lean pork are cut into 2mm thick slices, and lean pork is mixed with 2g Dragon brand soy sauce. Remove seeds and pedicels from pepper, cut into hob blocks and pat garlic evenly for later use. 2. Heat the pepper in the net pot, stir-fry the green pepper with a spoon until it just wilts, and the aroma of pepper is ready for use. 3. Heat the animal oil to 50% heat, put the pork belly in the pot until the small meat spits out the oil slightly, add the minced garlic and stir-fry until fragrant, add the lean meat and stir-fry, add the stir-fry pepper, pour the dragon brand soy sauce, add salt and chicken essence and stir-fry until it tastes good, and then go out of the pot.