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Raw materials:

Chicken breast, crispy peanut, dried red pepper, red soy sauce, vinegar, sugar, pepper, onion, ginger slices, garlic slices, Sichuan salt, monosodium glutamate, Shaoxing wine, wet starch, broth, cooked vegetable oil.

Method:

Pat the chicken breast loosely, cut it into cross patterns, dice it, put it in a bowl, add Sichuan salt, red soy sauce, wet powder and Shaoxing wine and mix well; Remove seeds from dried red pepper, cut into sections, add Sichuan salt, sugar, red soy sauce, vinegar, Shaoxing wine, monosodium glutamate, broth and wet starch into a bowl to make juice, put it in a wok and heat it to 60%, add dried pepper, stir-fry diced chicken to disperse seeds, and then add ginger, garlic and onion to stir-fry the juice.

Spicy hot bean curd

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Raw materials:

Bean curd, beef, vegetable oil, garlic sprout, Chili noodles, Chili noodles, lobster sauce, soy sauce, wet starch, refined salt, fresh soup.

Method:

Cut the tofu into 1 cm square cubes, blanch with warm water and drain; Chop beef into powder, and cut garlic seedlings into small pieces with the length of1cm; Heat the wok with oil, stir-fry minced beef until the color is yellow, add lobster sauce, refined salt, soy sauce and Chili noodles, stir-fry fresh soup, stir-fry tofu slices for a while, and finally add garlic salt; Thicken with wet starch, pour in a little cooked oil, take out the pan and dish, and sprinkle with pepper noodles.

Features:

The juice is bright red, the tofu is tender and spicy, spicy and thick, and the minced meat is crisp and fragrant.

Braised pork slices with crispy rice

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Raw materials:

Pork tenderloin, rice crust, water-borne fungus, winter bamboo shoots, bowl bean sprouts, garlic slices, onion, ginger slices, pickled peppers, soy sauce, vinegar, Sichuan salt, white sugar, monosodium glutamate, wet starch, Shaoxing wine, broth, lard and cooked vegetable oil.

Method:

Remove white tendons from pork tenderloin, cut into thin slices with a length of 5cm, a width of 2.5cm and a thickness of 0.15cm along the tendons, put them in a bowl, mix well with humidified starch, Shaoxing wine and salt, and cut winter bamboo shoots into thin slices; Put the soup stock, Sichuan salt, sugar, vinegar, Shaoxing wine, wet starch, soy sauce and monosodium glutamate into a bowl to make juice, break the dry rice crust into 6 cm pieces, and cut the onion and pickled pepper into horse ears; Put a wok on a big fire, add pork fat and heat it to 70%, add sliced pork and stir-fry seeds, then add ginger, onion, garlic slices, winter bamboo shoots, fungus and soaked red pepper, stir-fry, cook the juice, boil and push it evenly, and put it in a bowl; Wash the wok, when the cooked vegetable oil is heated to 80%, pour it into the rice crust and fry until it floats. When it turns golden brown, take it out, pour it into a plate, scoop in boiling oil, eat it with sliced meat and sauce, and pour the sauce on the crispy rice.

Features:

Golden color, crispy rice crust, sweet and sour.

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Fried shredded pork with sweet and sour sauce

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Raw materials:

Pork, clean winter bamboo shoots, water-borne fungus, chopped green onion, garlic, ginger, pickled pepper, vinegar, Sichuan salt, soy sauce, white sugar, wet starch, broth and mixed oil.

Method:

Select three refined and seven fat pork and cut it into 10 cm long shredded pork; Wash the winter bamboo shoots, shred the fungus with water, soak the red pepper and chop it, put the shredded pork into a bowl, add Sichuan salt and wet starch and mix well; In another bowl, add sugar, Sichuan salt, vinegar, soy sauce, broth and wet starch to make juice; In a wok, stir-fry the mixed oil up and down to 60% heat, add shredded pork and stir-fry until the scattered seeds turn white, add soaked red pepper, ginger and garlic, stir-fry until fragrant and colored, then add shredded winter bamboo shoots, shredded auricularia auricula and chopped green onion, stir-fry evenly, and turn the cooking juice several times to collect the bright oil, and serve.

Sichuan style pickle

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Raw materials:

Nenjiang bean, carrot, Chinese cabbage, ginger, clear water, salt, dried pepper, brown sugar, white wine, white vinegar and ginger.

Method:

Wash the pickle jar and dry it. First, wash the dried peppers, remove the pedicels and control the water. Scrape the ginger and wash it. Put the above seasonings into a jar for later use. Pour clean water into the jar, put water on the edge of the jar, and cover it to get pickle water; Wash and dry all kinds of vegetables, put them in a jar and cover them tightly. They can be eaten outdoors in cool weather for 0 to 2 days in summer and 4 to 5 days in winter.

The method of delicious shrimp

Choose fresh, healthy and crawling crayfish with a length of not less than 10 cm. First, cut off the beards and claws of live lobsters, put them in a basin filled with flowing water and let them vomit dirt for half an hour. Then use a brush to thoroughly clean the vomited lobster, especially the abdomen of the lobster, soak it in clean water with a drop of 84 disinfectant for about 10 minute, and then take it out and wash it for later use.

2. Preparation before cooking

Pulverizing Zanthoxylum bungeanum into powder; Stir-fry dried Chili peppers in a hot oil pan until crispy, and grind them into fine powder, half of which is made into red oil with hot oil, and the other half is reserved; Wrap the prepared spices in gauze and put them in the soup pot to "hang brine". When the fragrance overflows, leave the soup for later use.

cook

Wash the pan, heat it with refined oil, add pepper granules, stir-fry until fragrant, take out the pepper granules, add ginger slices and shallots, add washed lobster, stir-fry until the color turns yellow, cook wine, add red vinegar, stir-fry, add clear water and hanging brine, add refined salt, beer, white sugar and dried Chili noodles to adjust the taste, and boil.