Second, the practice of Kele chicken Ingredients: chicken half a coke (a can) Accessories: salt and ginger, etc. Production method: 1. Wash the chicken and chop it into small pieces, and put it in an iron pot. 2. Pour in the coke, and soak it for 15 minutes, depending on the chicken pieces that have just overflowed. 3. Heat it and bring it to the boil with high fire. Use a colander to omit the dregs on the surface. 4. Continue to burn for 5 minutes on low heat. 5. Add appropriate seasonings such as salt, ginger, cooking wine, etc., and add a small amount of water at the right time, and continue to cook for 10- 15 minutes. 6. Concentrate the chicken juice and cook it thoroughly, and then serve the Zhejiang cuisine-the sweet and sour pork ribs are golden and crisp on the outside and tender and fresh on the inside. Sweet and sour slightly salty. Raw gluten 1 60g, water-borne fungus 26g, clean bamboo shoots (Yulan tablets) 220g, green persimmons and red persimmons 22g each, sesame oil 600g (actual consumption110g), white soup 40g and dried starch1/kloc. In the production process (1), the gluten is pressed into 0.5 cm thick slices and then cut into 3 cm wide strips. Then put a pair of bamboo chopsticks together, and wrap gluten strips evenly on them from top to bottom to prevent them from loosening. Leave it for 5 ~ 6 minutes after winding, and let it stick firmly. Then put it in a boiling pot with chopsticks, cook it on slow fire for about 30 minutes, take it out and put it in cold water, and slowly take out the chopsticks. (2) Cut the gluten into sections with a width of 1.3 cm, put it in a bowl, add soy sauce and mix well, then squeeze it a little and dip it in dry starch. (3) Cook the winter bamboo shoots in boiling water, cut them into strips with a length of 3 cm, a width of 1 centimetre and a thickness of 0.5 cm, cut them into pork ribs, and embed them into gluten segments one by one, so that both ends are exposed, which looks like ribs. (4) removing seeds and tendons from green and red persimmon peppers, and washing; Wash the wooden ears and cut them into filaments together. (5) Put the shredded auricularia in a bowl, add white soup, white sugar, soy sauce (2g), vinegar, wet starch, etc. to make a sauce. (6) Pour sesame oil into the frying spoon, heat it to 70-80% on a strong fire, add the "ribs", fry it into sauce yellow, and pour it into the colander to drain the oil. (7) Return the frying spoon to Wanghuo, add sesame oil (30g), heat it to 50-60%, add shredded green pepper, red persimmon and Jiang Mo, stir-fry a few times, cook the sauce and stir it evenly, then add the fried "ribs", turn it over a few times and drop a proper amount of sesame oil. The raw materials of pickled fish are: one herring (grass carp), one packet of Sichuan Li Ji pickled fish seasoning, twenty peppers, fifteen dried peppers, fifteen wild peppers, ten garlic cloves, one ginger, five onions, two kilograms of cooking wine, two pounds of bone soup, a little salt, half an egg white, a little starch, three or two pieces of salad oil and a teaspoon of melted lard. Steps: 1. Clean the fish, remove the head and tail, cut the fish in half, and then cut the fish fillet into half-centimeter-thick fish fillets obliquely with a knife. 2. Break the ginger, put it in a porcelain basin with the fish fillets, and pour the cooking wine, egg white, onion and starch into it by hand, and taste it. Garlic is cut into garlic rice for later use, and dried pepper is seeded and cut into sections. 3. Put the wok on the stove and light it. Pour salad oil into the wok and heat it to 50%. Add garlic rice and pickled cabbage and oil it. When pickled cabbage and garlic rice are fried until fragrant, add a teaspoon of cold bone soup, cooking wine, wild pepper, Chinese prickly ash and dried pepper, sprinkle a little salt on the fish fillets, grab them evenly, then pour them into the wok and cook until the soup is yellow-green. Then add chicken essence and melted lard. Note: 1. Fish fillets can't be sliced too thick, egg white can't be added, and starch can only be put in one teaspoon. It's better not to touch the hands of fish fillets, and don't put too much cooking wine. Two teaspoons is enough. 2. Cooking fish must use cold soup and cold water, so that the fish has no fishy smell and the soup will turn white. Chili pepper Chicken is a famous dish with Sichuan flavor. Stir-fried with chicken breast and pepper. Pickled red pepper is a specialty of Sichuan, and it is a unique seasoning of Sichuan cuisine. 250g of tender chicken breast, the raw material of chili pepper chicken diced color, soaked in red pepper 20g, water chestnut 70g, vinegar 3g, sugar 2g, wet starch 20g, cooking wine, soy sauce, ginger slices and garlic slices each 1 0g monosodium glutamate1g broth 35g onion15g sesame oil, essence. Add wet starch and refined salt, stir well, stir-fry with diced water chestnuts, drain the oil after 10 seconds, and stir-fry with pickled peppers, onions and ginger. Mix sugar, cooking wine, soy sauce, wet starch, vinegar, etc., pour it into the pot and stir-fry for a few times. Practice 1: Raw materials: the tip of pig's back buttocks, and green garlic accessories: bean paste, fragrant fermented soybean (preferably Sichuan Pengshan Zhangji fragrant fermented soybean), onion, ginger, pepper, aniseed, cinnamon, yellow wine, boiled in boiling water, and boiled for about 20 minutes, in which onion, ginger, pepper, aniseed, cinnamon, yellow wine and skimming are added. Here we go, cook the meat. Pat the green garlic, cut the oblique knife section, cut the meat into large slices, depending on your skill, the thinner the better. Put a little oil in the pot, add white meat, stir fry, and after the fat becomes curly and transparent, shovel the meat to the side of the pot (this is the lazy way! 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. Start frying. Before the dish is loaded, the cooked pork and garlic are slightly softened, and the rice wine is poured, so that the pot can be served. Method 2: Ingredients: pork belly (fat: thin = 3: 2, with skin), Pixian watercress, cooking wine, pepper and other side dishes: garlic sprout/green pepper 1, cook the fresh meat until it is medium-ripe. 2. Slice the cooked meat. 3. Burn the oil. 4. After the oil is boiled, add Pixian watercress and stir-fry it with high fire. Stir-fry. 3. Ingredients: pork (lean) 250g. Accessories: green pepper 45g. Green garlic 30g. Seasoning: sweet noodle sauce 20g. Douban hot sauce 1 0g. White sugar10g. monosodium glutamate 5g. Vegetable oil 30g. Rinse the meat, and cook the whole piece in cold water for about 20 minutes. 2. Try to insert with chopsticks. If there is no blood oozing out, it will be cooked thoroughly. Take it out and cut it into thin slices after cooling. 3. Wash the green peppers, remove the pedicels and seeds, and cut into small pieces of 3 cm square; 4. Dried green garlic and cut into sections; 5. Add oil to the wok, first pour the meat slices and stir fry; 6. See that the fat is partially shrunk, then add the green pepper and fry for a few times, and then serve it first; 7. Stir-fry the sweet noodle sauce and spicy bean paste with the remaining oil in the pot, and add broth, sugar and monosodium glutamate evenly; 8. Pour back the meat slices and green peppers and stir fry together; 9. Add green garlic and stir-fry before the pan. When the fragrance is released, you can serve it on a plate.

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