Ingredients: pork leg with skin 400g, green garlic sprout100g, Pixian watercress 25g, sweet noodle sauce about10g.

Practice: Wash the meat, cook until the cooked skin is soft, take it out, cool it and slice it for later use, and cut the green garlic into sections; Stir-fry the sliced meat in a 60% hot oil pan until it turns into an ear shape. Stir-fry the chopped Pixian watercress and color it, then stir-fry it with sweet noodle sauce to make it fragrant. After seasoning, turn over the green garlic and serve.

fried shredded pork with sweet and sour sauce

Ingredients: 250g pork leg, shredded onion and ginger, pickled pepper, cooking oil, fresh soup, yellow wine, salt, white sugar, soy sauce, balsamic vinegar, monosodium glutamate, pepper, garlic paste, Jiang Mo, Sichuan watercress, pepper powder, egg white, spicy oil, starch, etc.

Method: Cut the leg meat into shredded pork with thick match stalks, add yellow wine, egg white, salt, monosodium glutamate, pepper and starch, and mix well to taste and size. In a small bowl, add fresh soup, yellow wine, garlic paste, sugar, monosodium glutamate, Jiang Mo, chopped green onion, and water starch to make seasoning for later use. Heat the pan, add cooking oil, and when the oil temperature rises to 60%, put the shredded pork in the pan, cut off the oil and serve immediately. Leave a little base oil in the pot, add shredded ginger and pickled pepper, stir-fry for a while, add bean paste and stir-fry for a few times, finally add shredded pork and spare seasoning, stir-fry over high heat, pour in spicy oil, sprinkle with pepper powder and stir well.

Homecooked hot and sour soup

Basic ingredients: 30g of tofu, cooked chicken (or ham), mushrooms, cooked pork shreds, water-soaked sea cucumber and water-soaked squid 1 5g each, eggs 1 each, 25g of starch, 3g of chopped green onion, 0/0g of soy sauce/kloc, 30g of lard, monosodium glutamate and pepper each. 　

Cooking method: 1, cut tofu, mushrooms, sea cucumbers and squid into fine filaments respectively, put the cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, bring to a boil with high fire, thicken with wet starch, and add the broken eggs with low heat; 2. Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the egg blossoms float in the pot, they will turn to high fire until the shredded pork rolls up and rushes into the soup bowl.

Spicy cabbage

The basic materials are 750g of Chinese cabbage core and leaves, and 0/0g of dried pepper/kloc-. Seasoning: vegetable oil100g, salt and monosodium glutamate 5g each, cooking wine 20g, soy sauce 30g, and pepper 25g.

(1) Wash the Chinese cabbage and break it into pieces, and cut the dried peppers into sections for later use. (2) After the frying spoon is heated with oil, put the pepper into it and stir-fry it a few times, then add the dried chili until it becomes discolored, add the cabbage and salt and stir-fry it a few times, then add the cooking wine, soy sauce and monosodium glutamate, and stir-fry it evenly at the same time.

Sauté ed squid shreds with spicy sauce

The basic materials are squid 300g, vinegar10g, soy sauce 25g, wet starch 75g, peanut oil100g, scallion10g, dried red pepper 3g, cooking wine 25g, chicken soup 300ml, sesame oil 5g, refined salt1.

1, take clean squid pieces, remove the film, wash them, cut them into 6 cm long and 2 cm wide filaments, and soak them in clean water. 2. Bring the wok to a high heat, add 25 grams of peanut oil, heat it, cook cooking wine, add salt and 150 ml chicken soup, bring to a boil, pour in shredded squid, cook it a little, and take it out for later use. 3. Wipe the dried red pepper, remove the pedicle, remove the seeds, and cut into filaments; Peel the scallion, wash it and chop it. 4. Heat a clean pot, add the remaining 75g of peanut oil, stir-fry dried red pepper shreds, soy sauce, salt and vinegar for a few times when the fire is 50% hot, pour the remaining chicken soup and squid, boil, add wet starch, thicken, add chopped green onion, pour sesame oil, take out of the pot, and serve.

Spicy Doufu?

Ingredients: three pieces of tofu, beef foam 1 2 (about 40g), bean paste, spicy powder, chopped fermented soya beans, chopped garlic, ginger rice, Chili powder, and appropriate amount of soup.

Practice: 1. Tofu is cut into small squares, salted and drained after flying water. 2. After oiling, stir-fry the beef foam and bean paste together, and add spicy powder, fermented soya beans velvet, ginger rice and Chili powder to taste. 3. Add tofu and a little soup, bring to a boil with slow fire, thicken with raw flour, sprinkle with pepper powder when it is thick, and serve.

Sliced Beef in Hot Chili Oil

500 grams of raw beef. From bamboo shoots100g, garlic sprouts 50g. 0/5g of dried chilli/kloc-0, 20g of soy sauce10g, 20g of Danxian watercress, 2g of fermented grains juice10g, 2g of salt, 3g of pepper, 75g of vegetable oil, 0g of cooking wine10g of bean flour15g and fresh soup.

Method: Cut beef into pieces about 5 cm long, 3 cm wide and 0.3 cm thick, add salt, bean powder and wake-up sauce and mix well. The lettuce tip is cut into thin slices about 6 cm long. Garlic seedlings are cut into sections about 4.5 cm long, and Danxian watercress is finely chopped. Put the wok on a high fire, add oil and heat it, stir-fry the peppers until they are dark red, take them out and chop them up. The bean sprouts in the pot are excellent. Stir-fry the chopped pepper and Artemisia shoot tips for a few times, add fresh soup, add cooking wine, soy sauce and garlic sprouts, and cook until the garlic sprouts are broken. Pick out the bamboo shoots and garlic sprouts and put them in the nest plate. Shake the sliced meat into the pot, stir it when it boils, cook it, spoon it on the dish, sprinkle with pepper powder and pepper noodles, and then pour boiling oil.

Pepper Chicken

Raw material: a tender chicken (about 500g). 3g of pepper, 0g of shallot10g, 0g of ginger and onion10g, 2g of cooking wine10g, 2g of salt, 0g of soy sauce10g of sesame oil10g, 0g of monosodium glutamate and 50g of fresh soup.

Method: Remove the head, neck, wings and feet of the tender chicken, wash and drain, then add ginger, onion and cooking wine into a boiling soup pot to cook, scoop it up, soak it in cold boiling water, remove and dry the water, remove the chicken bones and change it into slices (or strips. Wire, block), into the plate. Remove black seeds from Zanthoxylum bungeanum, wash shallots and cut them into flowers. After mixing, add a little salt and chop them into fine powder. Put them into a small bowl, add soy sauce, salt, sesame oil, monosodium glutamate and cool soup, mix well to make pepper juice, and pour it on the chicken slices. Supplement to the report respondent 2009-04-30 18:5 1 scallion and spicy fish

400 grams of fresh fish. 50g of onion, 5g of salt, 20g of cooking wine, 50g of ginger15g of vegetable oil, 50g of pickled pepper15g, 50g of fresh soup, 0g of soy sauce10g, 5g of sugar15g, 5g of vinegar, 5g of sesame oil and 5g of Chili oil respectively.

Method Clean fresh fish, cut into strips about 6 cm long and 2 cm wide, mix well with salt, cooking wine, ginger and pepper, marinate and taste, and then drain the juice and ginger. Put the pot on a high fire, heat the vegetable oil to about 200℃, and fry the fish strips until they are yellow. Pour off the oil in the pot, put the vegetable oil into the pot to heat it, stir-fry the onion until it is fragrant, then add the ginger slices and Chili peppers slightly, and add fresh soup, salt, soy sauce, cooking wine and a little sugar and vinegar. When the fish strips are boiled, add sesame oil and Chili oil on medium heat until the juice is thick and dry, and take the pot and put it in a dish to cool. When eating, put onion on the bottom of the plate, put fish sticks on it, remove ginger slices and Chili festival, and pour the original juice on the fish sticks.

Douban herring

Three fresh crucian carp (per treaty150g). 20g of Danxian watercress, cooking wine10g, 5g of salt, ginger10g of onion10g of garlic10g of soy sauce, 5g of sugar10g of vinegar10g.

Method: Scales, gills and internal organs of crucian carp are cleaned, and then two knives are cut on both sides of the fish body, and the fish body is salted with cooking wine and salt. Mince the watercress in Danxian County. Shred ginger and garlic, and cut onion into fine flowers. Put the wok on a strong fire. Heat the oil (about 2000℃), add the crucian carp and fry it. About 75 grams of oil is left in the pot. When the fragrant wells of watercress, ginger and garlic in Xiadan County are red, add crucian carp. Fish soup, soy sauce, salt, and sugar are simmered until the fish is cooked and tasty. Take out the fish and put it on a plate. Use high heat to collect juice, thicken it, cook it with vinegar and push it. Sprinkle with chopped green onion and start the pot. Pour it on the fish and serve.

fish with chinese sauerkraut

Three fresh crucian carp (per treaty150g). Soak 50 grams of green vegetables. Pickled pepper15g, ginger, garlic10g, onion15g, vegetable oil 5g, fermented grains juice10g, cooking wine10g, soy sauce10g, fresh.

Method: Scales and gills of crucian carp are removed, and after disembowelling, it is washed, and several cuts are made on both sides of the fish. Soak green vegetables (only with vegetable sticks) and cut into 1.5 cm long filaments. Pickled peppers, ginger and garlic are finely chopped. Cut the onion into fine flowers. Put the wok on a strong fire and pour the vegetables. Heat the oil to about 200℃, fry the crucian carp for about 3 minutes until both sides are slightly yellow, remove part of the oil, leave about100g of oil in the pot, push the fish to the side of the pot, and soak the pepper, ginger, garlic, wake-up sauce and shallots for fragrance. Then add cooking wine, soy sauce, soup, etc. in turn, push the fish back into the pot, boil it with medium heat, add soaked vegetables and cook for about 10 minutes (turning over during cooking), pick up the fish and put it into a plate, put chopped green onion and sesame oil in the pot, thicken it, and pour the juice on the fish.

Characteristics Carassius auratus is tender, salty and palatable, slightly sour and spicy, with strong Sichuan local flavor characteristics.