1. Cut beef (preferably beef tenderloin or sirloin, I use front leg) into thin slices (the thickness of a dollar coin) of 5cm long and 3cm wide, put them in a bowl, add soy sauce and white pepper, and mix well with water bean powder.

2. Wash lettuce and celery and change the knife.

3. Add a little oil to the pot and stir-fry the vegetables until they are broken and put into pots.

4, the oil in the pot is hot, pepper, dried pepper, Pixian watercress, stir-fry red, add soup (to the right amount, too much will be light; Too little bean powder is easy to drop, and the soup is sticky. Cook it slightly, add pepper noodles, salt, ginger slices and garlic slices, and burn it thoroughly.

5. Pour the meat slices into the slightly opened original soup pot (the soup should be slightly opened. If the soup doesn't boil, the bean powder will fall off; When the soup is wide open, the sliced meat will age easily. Gently spread it with chopsticks, pour it into a pot when it is cooked, sprinkle with dried Chili powder and pepper powder, and then pour boiling oil to make it more spicy.

The practice of boiling meat slices:

Ingredients: 250g pork tenderloin.

Accessories: celery, lettuce leaves and green garlic.

Seasoning: ginger, onion, garlic, douban hot sauce, soy sauce, starch, salt, monosodium glutamate, pepper granules, dried red pepper and edible oil.

Practice:

1.Slice pork tenderloin and paste it with a little soy sauce and water starch;

2. Wash celery and cut into sections, pat green garlic loosely and obliquely cut into small sections, and wash lettuce leaves and cut into sections;

3. Shred onion, ginger and garlic, and chop the douban hot sauce with a knife;

4. Sit in a pan, put a small amount of oil, add the douban spicy sauce when the oil is hot, stir-fry the red oil, add the onion, ginger and garlic for a few times, add a small amount of water, add a little salt and monosodium glutamate, then add the vegetables, take them out and put them into a bowl after the break, slide the pulped meat into the pot one by one, and put them into the bowl together with the soup when the meat is discolored and cooked;

5. Wash and heat the pot, pour the pepper and dried red pepper into the pot, stir-fry and bake until crisp, then pour them on the chopping board, crush them and sprinkle them on the cooked meat slices;

6. Sit in a pot, pour a small amount of oil, heat it and pour it on the meat slices.

Features: Sichuan-style famous dishes, spicy and thick juice.

Boiled meat slices by indigenous method:

Actually, it's not difficult to do it. First, spread the cooked leaves of Chinese cabbage at the bottom of the bowl and sprinkle with two spoonfuls of salt. Then, put the beef soaked with starch and egg white into the soup that just boiled Chinese cabbage and continue to cook. When the meat changes color, it will be waterlogged and spread on the Chinese cabbage. Sprinkle pepper noodles on the meat until the meat and Chinese cabbage are not visible, and then add pepper, raw shredded red pepper and pepper in turn.

Sit in a pot with a big fire, add half a catty of cooking oil, and heat it. When you put it in a bowl, the amount of oil will be based on the dishes in the bowl. If you can't bear to use oil, add two spoonfuls of cook the meat stock. Finally, add two spoonfuls of salt and mix well before eating.

[authentic Sichuan cuisine] the practice of boiling fish;

Ingredients: tilapia, catfish, grass carp, silver carp, and flower chain (preferably not carp).

Ingredients: bean sprouts (or your favorite vegetables)

Dry red pepper 1 two ginger 1 two

Pixian douban 2 Liang Zanthoxylum a little

Garlic 1 a little pepper

Cooking wine with a little monosodium glutamate.

A little pepper and a little sugar.

A little salt and a little chives.

A little vinegar and a little soy sauce.

Additional requirements: raw flour, one egg white

Production method:

1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, cornmeal and an egg white and marinate for 15 minutes. Head, tail and fish chops are put on separate plates and marinated in the same way)

2. Boil a small pot of water, wash the bean sprouts, scald them in boiling water, fish them into a large basin, and sprinkle a little salt according to personal taste for later use.

3. Add three times as much oil as usual in a clean wok. When the oil is hot, add three tablespoons of watercress and saute until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper and stir-fry over low heat. Add the head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir fry for a while, add some hot water, and season with salt and monosodium glutamate (taste salty). When the water boils, keep the fire, put the fillets one by one, disperse them with chopsticks, and turn off the fire in 3 ~ 5 minutes. Pour the cooked fish and all the soup into the big pot with bean sprouts just now.

4. Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container. When pouring into a large basin, all the fish and bean sprouts will be submerged, so you can visually check). When the oil is hot, turn off the fire and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), and slowly stir-fry the fragrance of pepper and pepper with low fire. Pay attention to the fire is not too big, so as not to fry. When the color of pepper is about to change, turn off the fire immediately, and pour the oil in the pot and pepper pepper into the big bowl of fish. Be careful to burn it! ! (You can also put pepper and pepper in a big pot, and then pour the oil that has been burned to 90% heat into the pot. )

Everything is settled. Another spicy "boiled fish" is out of the pot.

Note:

1, the amount of water for cooking fish should not be too much, just put the fillets in and just be flooded. After cooking and pouring into the basin, some fish fillets will be exposed.

2. Stir-fry some pepper and pepper before cooking the fish. When cooking, you can fully leach the red pigment in the pepper to make the oil red and bright.

3. When pickling fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.

4. After the fish is finished, you can pour the soup back into the pot, add tofu or vermicelli or konjac, etc., which is the boiled fish hot pot. Or simply put the cooked fish into the electric hot pot at the beginning, and after eating the fish, just fire directly.