The following set of dishes is deduced on the basis of traditional dishes, such as adding herbs on the basis of the preparation method of red oil chicken nuggets, so there is a sweet and sour and delicious mud chicken; for example, the camphor tea duck is bundled with ginger shreds, there is a "chai handle" shaped dish; learn from the method of boiled beef, change the main ingredient to chicken, and the dishes have the characteristics of hemp, spicy, hot, fresh, tender and fragrant; on the basis of the traditional simmered elbow, there is an improvement, The simmered elbow should be steamed with lotus leaves and poured with salty and umami juice to have a lotus elbow that can eat a clear smell of lotus leaves...
Hexagram chicken
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This dish borrows the method of boiled beef, but the main ingredient is changed to chicken, and the dish has the characteristics of hemp, spicy, hot, fresh, tender and fragrant, so it is named Liuhe Chicken.
Preparation: 1. Chop the boneless chicken thigh into cubes, add salt, soy sauce, pepper and red amaranth starch after bowling, mix well and marinate for 10 minutes, put it in a pot of boiling water and slide to cook. Heat a little salad oil in a net pot, pour in the garlic sprouts, anchovy knots and celery knots, add salt and stir-fry until freshly broken, and put the bottom of the pot on the plate. 2. Put salad oil in the pot, burn until 40% hot, ginger rice, garlic rice and Pixian bean paste, stir-fry the incense and then mix fresh soup to boil, add salt, monosodium glutamate and chicken essence to season, etc. After cooking the smooth chicken cubes, put them into the dish with vegetable ingredients, sprinkle with chopped peppers and green onions, and set aside. 3. Put salad oil in a net pot, cook until it is 60% hot, then put in the dried green peppercorns and fry until fragrant, then pour the chicken on the plate.
Chai put duck
Preparation method: 1. Put the finished camphor tea duck into a 60% hot oil pan, fry until the surface is hard, drain the oil, and then take the clean meat and cut it into coarse wire. Cut the green pepper, red pepper and ginger into strips and set aside. 2. Put the duck shredded, ginger shredded, green pepper shredded and red pepper shredded into the pot, add spicy fresh sauce, salt, monosodium glutamate and rattan pepper oil and mix well, then use boiling water to blanch the soft shallots to bundle them into the shape of a firewood handle, and after loading, they can be served.
Lotus elbow
This dish is an improvement on the traditional simmered elbow, which is not only steamed with lotus leaves, but also served with salty and umami sauce. Therefore, this elbow can eat a clear smell of lotus leaves.
Preparation method: 1. After the bone-bearing pork knuckle is cleaned, put down 70% of the hot oil pan, fry until the skin has been golden and pine soaked, fish out and drain the oil for use. 2. Put the pork knuckle into a fresh soup pot with ginger slices, green onion and peppercorns, simmer over low heat until soft, fish out and wrap it with soft lotus leaves, steam it in a cage for 1 hour to take it out, untie the lotus leaves, put the elbow into a dish with a cooked vegetable heart, pour salty and umami juice on it.
Confused chicken
Preparation method: 1. Slaughter the chicken and clean it, put it into a pot and marinate with salt, ginger and shallot water and cooking wine for 20 minutes, then put it in a pot of water and cook it, fish it out and dry it slightly, remove the large bones, and then cut it into large pieces to set aside. 2. When cooking, take an appropriate amount of chicken slices on the plate, scoop in the sweet and sour spicy sauce mixed with ginger rice, garlic rice, minced herbs, salt, sugar, balsamic vinegar, monosodium glutamate, soy sauce, red oil and pepper noodles, and finally garnish with herbs leaves.
Small fried chicken
This dish differs slightly from the traditional method of making chicken with pickled peppers, pickled ginger and fresh ginger.
Preparation method: 1. Take the chicken thigh meat into cubes, take the bowl and add salt, cooking wine, soy sauce and wet starch to grasp well, then marinate for 10 minutes. Put pixian bean paste, pickled pepper and pickled ginger together, chopped and set aside. 2. Put an appropriate amount of salad oil into the pot, when it is 50% hot, first put the chicken cubes and slip away, then put in the minced ingredients and fry until fragrant, then put fresh ginger slices and chives into the pot, add sugar, monosodium glutamate, soy sauce and vinegar to taste during the stir-frying process, and finally use wet starch to thin the mustard and drizzle with sesame oil, out of the pot and plate.
Strange duck
The dish is first cooked with duck and then cooked in a dry sauté technique, not only to improve the taste of the duck meat, but also to make it more flavorful.
Preparation: 1. Cut the duck meat into small pieces, add ginger shallots and cooking wine in a pot of boiling water, and then remove and set aside. Heat a little salad oil in a net pot, pour in the duck nuggets and sauté for a while, then add Pixian bean paste, ginger slices, green onions and spices to stir-fry the incense, add salt, monosodium glutamate and chicken essence to taste after mixing the soup, and simmer over low heat until soft and cooked, then pick out the duck pieces and set aside. 2. Put the right amount of salad oil into the pot and heat it, first add dried green peppercorns, dried chili peppers, ginger, garlic cloves (beat broken) and green onion knots and fry them together, then sauté the duck pieces together, add sugar and vinegar to taste, stir-fry evenly and then put on the pan and serve.
Stir in sea bass
Preparation method: 1. Slaughter the sea bass, cut it from the abdomen and flatten it (the back is connected), add salt, ginger and shallot juice and cooking wine to marinate into the taste. Take ginger rice, garlic rice, minced green onion, red pepper rings, pepper noodles, tahini, sugar, vinegar, soy sauce and sesame oil to make a sweet, sour and spicy sauce. 2. Put the marinated sea bass on a plate, steam it in a cage and take it out, put the cold noodles on both sides of the fish, scoop in the sauce, sprinkle with green onions, celery flowers and cooked sesame seeds, and serve.
Pepper soup mille-feuille belly
Preparation method: 1. Put the thousand-layer belly in the Sichuan-style brine pot, and when it is cooked, it will be fished out and set aside. In addition, put the mung bean sprouts, water rot bamboo, and water fungus into the boiling water pot to blanch the water, fish out the drainage, and put the pot inside the bottom. 2. Put the lard and salad oil in the pot and heat it in half, stir-fry the minced pepper, garlic paste, minced green onion and millet spicy crushed, mix the fresh soup and boil it out of the flavor, beat the residue to get the pepper soup. 3. Put the lard in the pot and heat it, first put in the green and red pepper festival, fresh green peppercorns and millet spicy crushed, stir-fry the incense before mixing pepper soup, boil and then put in the mille-feuille belly to cook slightly, add fresh sauce, chicken essence and monosodium glutamate, and finally pour into the vine pepper oil, from the pot to the pot, that is.
Country pig's head
Preparation method: 1. Wash the pork head meat into the pot and cook, fish out and cut into slices, and cut the side ear root into knots.
2. Combine the pork head slices and side ear root knots in a pot, add red oil, sugar, salt, monosodium glutamate, chicken essence, pepper noodles, cooked sesame seeds and a little cold chicken broth, mix well together into the dish, garnish with coriander, and serve.
Salted vegetable steamed jar meat
Preparation: 1. Pork belly cut into 10 cm wide strips, coded with salt, placed for a day, rinsed slightly with cool water. Pot into the lard, the oil temperature is not too high, put in the drained water pork belly strips, fried and sliced layer by layer into the jar, and then poured lard soaked meat slices, placed for a month is the jar meat.
2. Stir-fry the salt vegetables in a frying pan, take out the pork belly slices from the jar and put them on the plate, put the sautéed salt vegetables on the meat slices, steam for 10 minutes, take out the upside down buckle in another dish, sprinkle the green onion and serve.
Please enjoy the above.
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