Chengdu egg soup
【Dish name】 Chengdu egg soup 【Belongs to the cuisine】 Sichuan cuisine 【Features】 Juice color milk white, strong and fragrant flavor, egg crisp and soft, fungus crisp and tender, can be used as a soup dish for four seasons, wine and rice are suitable 【Raw materials】 Ingredients: 4 eggs, 50 grams of water hair fungus, 100 grams of cabbage heart, 4 grams of refined salt, 75 grams of lard, 2 grams of monosodium glutamate, 1000 grams of thick white soup. 【Production process】 1. Shell the eggs and mix vigorously in a bowl. Wash the fungus. 2. Put the soup pot on the fire, put the lard and heat it, put the eggs into the pot, fry until the two sides are slightly yellow, when the egg is soft, use a hand spoon to scatter the eggs, add the soup, and then boil the salt, fungus, vegetable hearts, MSG, and pour lard on the flavor.
。 Steamed duck
【Dish name】 Steamed duck 【Cuisine】 Sichuan cuisine 【Features】 The meat is soft and rotten, and the taste is delicious. 【Ingredients】 Main ingredients Net stuffed duck 1 (about 2 kg). Seasoning 50 grams of cooking wine, 10 grams of monosodium glutamate, 30 grams of salt, 20 grams of ginger, 30 grams of green onion, a little pepper, soup to taste. 【Production process】 (1) The duck is dissected to remove the internal organs, feet, tongue, duck cheeks, and a section of the wing tip, wash with water, and control the moisture. Then, cook the duck in the boiling soup, remove the blood, rinse with water after fishing out, and try to dry the water as much as possible. (2) Rub the duck with salt, put it into the jar with your back to the top and marinate for a while, add cooking wine, green onion, ginger, pepper and clear soup, then seal the jar tightly, steam it in boiling water for 23 hours, remove, remove the lid of the closed soup, skim off the emulsion, add MSG and adjust the saltiness.
Dried stir-fried shredded beef
【Dish name】 Dried stir-fried beef shreds 【Cuisine】 Sichuan cuisine 【Features】 Shredded meat color sauce red crisp, celery tender green crisp, spicy salty sweet taste, promote appetite cuisine. 【Ingredients】 Main ingredients 600 grams of lean and tender beef, 60 grams of celery sprouts. Seasoning 120 grams of vegetable oil, 30 grams of watercress chili sauce, 6 grams of paprika, 8 grams of sugar, 15 grams of cooking wine, 30 grams of green garlic segments, 6 grams of ginger (peeled), salt, soy sauce, vinegar, MSG. 【Preparation process】 (1) Peel off the beef fascia and slice into thin slices of 0.1 to 0.2 cm thick, and cut into 5 to 6 cm long stripes with horizontal stripes. Remove the roots, tendons and leaves of the celery buds, wash them and cut them into 2 to 3 cm long segments (too thick splits). Chop the bean paste into fine purees. (2) Heat a stir-fry spoon over high heat, pour vegetable oil into the heat of 6 to 70%, add shredded beef and stir-fry a few times, add salt, then fry until crispy, the meat becomes a jujube red ground, then add the bean paste paste and paprika, and stir-fry a few times. (3) Then add sugar, cooking wine, soy sauce, monosodium glutamate, stir-fry evenly, then add celery, garlic, ginger shreds, stir-fry a few times, spray some vinegar and turn it upside down a few times, and skim the peppercorns on it.
。 Tamales
【Dish name】 Steamed beef 【Cuisine】 Sichuan cuisine 【Features】 Tender and mellow, spicy and delicious. 【Ingredients】 Ingredients 370 grams of lean beef, 75 grams of rice. Seasoning 50 grams of vegetable oil, 30 grams of soy sauce, 3 grams of peppercorns and pepper powder, 2 grams of chili powder, 8 grams of green onion and ginger, 13 grams of cooking wine, 30 grams of bean paste, 5 grams of Sichuan tempeh, a little coriander. 【Preparation process】 (1) Rice is fried and ground into coarse powder. Cut the green onion into chopped green onions. Finely chop the tempeh. The ginger is mashed and washed and chopped with a little soaked parsley. (2) Cut the beef into thin slices (4 cm long and 2.5 cm wide), mix well with oil, soy sauce, ginger tempeh, bean paste, pepper, rice flour, etc., put it in a bowl and steam it in a drawer, take out the flip plate and sprinkle with green onions. Serve on a small plate of parsley, peppercorns and pepper.
。 Gili prawns
【Dish name】 Geely prawn 【Cuisine】 Sichuan cuisine 【Features】 Tender and golden meat on the outside, with Western flavor, chili soy sauce accompanied by food, the taste is more delicious. 【Ingredients】 Ingredients 600 grams of prawns, 60 grams of bread crumbs, 1 egg. Seasoning 800 g vegetable oil (actual consumption is about 80 g), flour 30 g, salt 3 g, pepper 3 g. 【Preparation process】 (1) Remove the head, skin, legs and tail of the prawns, remove the black line on the back of the spine, wash it, use a knife to cut the back to the tail, lay flat on the cutting board, and slash like a blind knife. (2) Place the prawn meat in a bowl, add salt and pepper and stir well, and dip one layer of flour on both sides.
。 Grilled chicken wrapped in net oil
【Dish name】 Grilled chicken with net oil package 【Cuisine】 Sichuan cuisine 【Features】 【Raw materials】 Ingredients 1 hen, 250 grams of net oil, 100 grams of four kinds of sprouts, 200 grams of pork, 2 pickled peppers, 2 eggs. Seasoning Peanut oil 800 g, sesame oil 10 g, green onion 30 g, ginger 20 g, salt 10 g, cooking wine 30 g. Wet starch 30 g, monosodium glutamate 5 g, pretzel 3 g, soy sauce 15 g. 【Production process】 (1) The chicken is washed and chopped off the claws and wing tips, remove the internal organs, and remove the lower leg bone. Mince the sprouts. Cut the pork into strips. Slice the ginger in half and cut the other half into strips. Pickled chili peppers shredded. Net oil wash clean water control. The chicken is rubbed with cooking wine, monosodium glutamate and salt, and then marinated with green onions and ginger slices. Mix salt with egg white and wet starch to form a paste. (2) Pour the shredded meat into a hot oil stir-fry spoon and stir-fry, then stir-fry the sprouts, pickled chili pepper shreds, green onion, ginger shreds, and then add MSG, soy sauce, cooking wine, etc. and fry them into the chicken belly. Wrap the chicken in net oil (wipe off the moisture and smear with egg paste). (3) Put the wrapped chicken in sesame oil. Peel off the outer skin of the mesh oil, cut into rectangles and place it around the plate, then take out the filling from the chicken belly and put it on the bottom of the plate, and chop the chicken into strips and place it on top of the filling. Serve with the chicken on a separate plate of salt and pepper.
。 Back to the pot of meat
【Dish name】 Back pot meat 【Belongs to the cuisine】 Sichuan cuisine 【Features】 【Raw materials】 400 grams of pork leg meat with skin, 100 grams of green garlic seedlings, 25 grams of Pixian watercress, about 10 grams of sweet noodle sauce [Production process] 1. Meat washed, cooked until the meat is cooked and softly fished out, sliced and set aside, and cut into green garlic sections; 2. When the meat slices are fried in a 60% hot oil pot until rolled into an ear shape, the minced Pixian bean paste is fried to color, and then the sweet noodle sauce is fried to make the aroma, and after seasoning, the green garlic section is turned over and plated
。 Fish maw with white sauce
【Dish name】 Fish maw with white sauce 【Cuisine】 Sichuan cuisine 【Features】 White color, fresh taste. 【Ingredients】 Ingredients 250 grams of water hair fish maw, 250 grams of milk soup. Seasoning In oil 100 g, chicken fat, cooking wine, wet starch 25 g each, salt 8 g, monosodium glutamate 5 g, a little pepper. 【Production process】 (1) The whole piece of fish maw is first soaked in oil, fished out and cut into small pieces and then put into the oil to warm up and continue to soak, until the fish maw bubbles appear, continue to increase the oil temperature, so that the fish maw is fully inflated, in order to make it fully inflated, a little water is completely penetrated. (2) When using, soak the oily fish maw in water, squeeze out the water when the skin is soft, and cut it into larger slices. Soak the fish maw in water and squeeze the water when the skin is soft and cut it into larger slices. To remove the greasy fish maw, you can wash it with warm alkali water, wash it with warm water to remove the alkali taste, and finally wash it with cool water and squeeze out the water. (3) Heat the stir-fry spoon with oil, add the milk soup, spices and fish maw, add MSG over medium heat until the juice is thick, use wet starch to outline, drizzle with chicken fat and serve.
。 Fried pearl shrimp
【Dish name】 Fried pearl shrimp 【Cuisine】 Sichuan cuisine 【Features】 Fresh and crispy and tender, yellow in color. 【Ingredients】 Ingredients 370 grams of prawns, 70 grams of lettuce leaves, 2 eggs, 25 grams of flour, 50 grams of bread. Seasoning 500 g vegetable oil (about 50 g actual consumption), 8 g of green onion, 5 g of ginger, 3 g of salt, 1 g of pepper, 13 g of cooking wine, 4 g of monosodium glutamate. 【Preparation process】 (1) Slice the green onion and ginger. The bread is cut into cubes the size of mung beans. Lettuce leaves are disinfected and washed. After washing the prawns, remove the head, shell, ridged and sewn feces line, cut into a fan by the knife under the back of the seam, and lightly shave the cross knife on one side, mix the cut shrimp with spices and marinate for half an hour. (2) Paste the prawn on both sides of the flour and then roll on the beaten egg paste, then paste the bread cubes on both sides of the shrimp, and press it with your hands to prevent it from falling off. (3) After the stir-fry spoon heats the vegetable oil to 60% heat, put in the above-mentioned treated shrimp and fry it until the surface is yellow and crispy, and when it is cooked inside, it is fished out. Then, cut each shrimp into three pieces and set it around the green leaves.
。 Fried shrimp slices with bean sprouts
【Dish name】 Fried shrimp slices with bean sprouts 【Cuisine】 Sichuan cuisine 【Features】 Delicious color, tender shrimp, crisp bean sprouts, delicious taste. 【Ingredients】 Ingredients 700 grams of prawns, 500 grams of bean sprouts, 2 eggs. Seasoning 800 grams of large oil (about 100 grams of actual consumption), cooking wine, 25 grams of pure green onion, 10 grams of ginger, 7 grams of salt, 2 grams of pepper, 40 grams of wet starch, 50 grams of soup, 5 grams of monosodium glutamate. 【Production process】 (1) Peel the shrimp and remove the head, pull a bite from the back, pick out the feces line, and clean it. Slice each shrimp into 44 slices. Slice the ginger. Cut the onion into 2 cm long segments. Wash the bean sprouts and remove the tips. (2) Mix with 25 g of wet starch and egg white into a paste. Mix the shrimp slices with 3 grams of salt, 3 grams of monosodium glutamate and 10 grams of cooking wine, eat them until flavorful, and syrup with egg paste. (3) Then use the remaining cooking wine, monosodium glutamate, salt, wet starch and soup 50 grams to form a juice and set aside. Heat the blanching spoon and fill it with oil, then slide the shrimp slices into the hot oil spoon and fish them out.
。 Four treasures of braised duck
【Dish name】 Braised duck four treasures 【Cuisine】 Sichuan cuisine 【Features】 Golden color, refreshing soup, crisp and tender texture, delicious taste. 【Ingredients】 Ingredients Duck pancreas 100 g, duck palm 50 g, duck tongue 50 g, duck loin 30 g. Seasoning 5 g sesame oil, 10 g of shallot ginger oil, 300 g of chicken broth, a little pepper, ginger water to taste, wet starch 302 g, cooking wine 15 g, soy sauce 10 g, salt 2 g, monosodium glutamate 2 g. 【Production process】 (1) Wash the duck pancreas, duck paws, duck tongue, duck loin (remove the waist) clean, boil in a pot of boiling water with strong water, boil and skim off the foam, change the simmer to cook, drain the soup and set aside. (2) Cut the duck pancreas into segments, cut the duck palms into strips, peel off the duck waist, and wash the duck tongue.
Then pour them all into boiling water and blanch them, and fish out the control water. (3) Pour the chicken broth into a stir-fry spoon, put it on high heat, add cooking wine, soy sauce, salt, ginger water, monosodium glutamate, bring to a boil, skim off the foam, make the soup golden brown, drizzle with wet starch, and hook into a thin milk broth. (4) Pour in the duck ingredients (four treasures), stir gently, add the green onion ginger oil and sesame oil, serve in a bowl, sprinkle with pepper and serve.
。 Shredded chicken rice noodles
【Dish name】 Chicken shredded rice noodles 【Cuisine】 Sichuan cuisine 【Features】 Soft and tender, salty and salty for all ages 【Raw materials】 Ingredients: Indica rice (non-sticky rice) 500 grams, shredded chicken 150 grams, Chinese cabbage 100 grams. Seasoning: vegetable oil 40 g, chicken fat 25 g, salt 12 g, monosodium glutamate 8 g, pepper 1 g, chicken broth to taste. 【Production process】 (1) First make rice oil slurry. The rice is repeatedly changed into water and rubbed and washed, blistered with cool water and rinsed twice, after removing the water, add 600 grams of cold water, grind into a fine slurry, and then put in vegetable oil to stir, so that the oil slurry is mixed into one. Scoop a spoonful of fine slurry into a greased porcelain dish and level the drawer, steam it in boiling water over high heat to form thin slices, peel off and let cool and cut into leek-wide strips. Chicken shredded. The cabbage is washed and set aside. (2) Bring chicken broth to a boil and add MSG, salt and pepper to taste good. At the same time, bring a pot of water to a boil and add cabbage and rice noodles. Once the cabbage is blanched, pick the vegetables and rice noodles into 5 bowls, sprinkle with shredded chicken and pour into the soup.
。 Slice of skin hanging stove duck
【Dish name】 Slice skin hanging stove duck 【Belonging cuisine】 Sichuan cuisine 【Features】 The name is one duck and three flavors, the banquet has a unique style, the golden red skin is fragrant and crispy, and the shrimp slices are more beautiful. 【Ingredients】 Ingredients 1 duck (weighing about 2 kg is appropriate). Seasoning 10 g maltose, wet starch 7 g, a little allspice powder, salt 10 g. 【Production process】 (1) After slaughtering the duck to remove the hair, open a small knife from under the wings, take out the internal organs, wash it, and inject salt water into the abdomen to remove its blood bubbles. Then water the duck body so that the skin tightens. (2) Spread the bamboo slices on both sides of the duck's belly, and put salt and five-spice powder into the duck. (3) Put the maltose and wet starch together, stir well into a thin slurry, spread the duck body, and then dry the duck. If time is running out, the duck can be hoisted and dried in a hot place. (4) Extend the fork from the duck leg to the neck and fork the head. Roast the neck and buttocks of the duck over high heat, and when it is golden brown, roast the duck body until it is all red
。 Fried buns
【Dish name】 Fried steamed buns 【Cuisine】 Sichuan cuisine 【Features】 Yellow color, crispy and delicious. 【Ingredients】 Ingredients: 500 grams of flour. Seasoning: 1.5 kg vegetable oil (actual consumption of about 150 g), salt 7 g, cold water 250 g. 【Preparation process】 (1) Mix well with salt and 200 grams of hydrated noodles, knead repeatedly, and add the remaining water with kneading until the dough is fine and grainless. Place in a basin and cover the wet surface for a moment. Press the awakened noodles into a flattened thickness of 1.5 cm, then cut into 1.5 cm long strips, knead them to the size of chopsticks, put them in a basin of oil smeared, brush each plate with a layer of oil to prevent sticking, and when all the dishes are finished, cover them with a cloth for 50 to 60 minutes. (2) Heat the vegetable oil, remove the coiled strip, place the strip at the root of the index finger of the left hand and press it with your thumb, wrap it around the other 4 fingers from the inside out, and pull the strip thin as you go. Make about 30 laps or so and break the strip. The severed head is pressed into the circle, and then the index finger of the two hands is extended into the circle by 2/3, and then the two chopsticks are used instead of two index fingers to straighten the two straight, and then fried in the oil until it is half cooked, and the chopsticks are pulled out after setting, and the chopsticks are fished out when they are dark yellow
。 Ginger hot nest chicken
【Dish name】 Ginger hot nest chicken 【Cuisine】 Sichuan cuisine 【Features】 Ginger flavor is fragrant, sour and slightly sweet. 【Ingredients】 Ingredients: 1 chicken shoot (about 750 grams). Seasoning 25 grams of sesame oil, 15 grams of soy sauce and vinegar, 10 grams of green onion, 25 grams of ginger, 5 grams of salt, 5 grams of monosodium glutamate, 250 grams of soup, wet starch, chili oil to taste. 【Preparation process】 (1) Open the chicken to remove the internal organs, wash it and boil it in white water, then remove the leg bones and chop it into strips, sprinkle a little salt into the bowl, pour into the soup, and steam it for about 10 minutes on the upper drawer. Ginger mashed into juice and garlic sliced. (2) Heat the stir-fry spoon and inject sesame oil, stir-fry the shallots slightly, then pour the original juice of the steamed chicken into the plate (chicken into the plate) and then add soy sauce, monosodium glutamate, ginger juice, vinegar, pour chili oil with wet starch, and open the button bowl to pour the hot sauce on the chicken when eating
。 Fried chicken slices with bean sprouts
【Dish name】 Fried chicken slices with bean sprouts 【Cuisine】 Sichuan cuisine 【Features】 Bright color and delicious flavor. 【Ingredients】 Ingredients 300 grams of chicken breast, 500 grams of bean sprouts, 2 eggs. Seasoning 80 g of large oil, 8 g of salt, 6 g of monosodium glutamate, 30 g of cooking wine, 30 g of wet starch, soup to taste. 【Production process】 1.Bean seedlings pick and wash. Use egg whites and wet starch pairs into a paste. 2. Cut the chicken breast into slices, about 4 cm long and about 2 cm wide, mix well with cooking wine, and syrup with egg paste and mix with some oil. 3. Pair up with salt, MSG cooking wine, wet starch and soup into juice. 4. Heat the frying spoon with oil, heat the oil and then add the chicken slices, gently spread out and cook, then fish out the drainage oil, leave a little bottom oil in the spoon, stir-fry the bean sprouts a few times, and then put in the chicken slices to stir-fry evenly, pour the good juice in, and stir-fry evenly when the juice is open
。 Stir-fried chicken pieces
【Dish name】 Stir-fried chicken shi pieces 【Cuisine】 Sichuan cuisine 【Features】 Characteristics Fresh and mellow flavor, crisp and tender gizzard liver. 【Ingredients】 Ingredients Chicken gizzard liver net 350 grams, dried fungus 10 grams, green vegetables 100 grams. Seasoning 80 g of large oil, 20 g of ginger, 25 g of green onion, 20 g of garlic, 30 g of wet starch, 25 g of cooking wine, 20 g of soy sauce, 5 g of salt, 5 g of monosodium glutamate, 3 g of vinegar, soup to taste. 【Production process】 (1) Remove the white skin on both sides of the chicken gizzard and cut into slices, and the liver slices into slices. Then marinate the gizzards, liver oil, soy sauce and salt, and mix some wet starch with some oil. The fungus is washed with water, the leaves are cut into sections, and the stems are cut into pieces. Slice the green onion, ginger and garlic. (2) Combine soy sauce, cooking wine, monosodium glutamate, wet starch, onion, ginger, garlic, and soup together to form a sauce. (3) After heating the oil with a stir-frying spoon, stir-fry with the gizzard and liver, until it is about to cook, pour the fungus and green vegetables into the spoon and continue to stir-fry, and pour the good juice into the spoon, stir-fry evenly, drop a few drops of vinegar, and put the dish into the dish.
。 Chestnut cabbage
【Dish name】 Chestnut cabbage 【Cuisine】 Sichuan cuisine 【Features】 Bright color, delicious taste. 【Ingredients】 Ingredients Chinese cabbage core 900 grams, chestnuts 500 grams. Seasoning 800 grams of large oil (about 50 grams of actual consumption), 60 grams of chicken fat, 7 grams of salt and monosodium glutamate, 25 grams of cooking wine, 15 grams of chicken broth, 10 grams of wet starch. 【Preparation process】 (1) Peel the cabbage core, cramp and cut into strips, clean it, rinse it with an open hole, cut it into a long and consistent strip and straighten it out, put it neatly in the seed, sprinkle 3 grams of salt, pour 250 grams of clear soup into the drawer and steam chestnuts for 5 minutes, stir-fry it slightly and put it in a bowl, add some soup drawers to steam. (2) Heat 45 grams of chicken fat with a stir-fry spoon, stir-fry the cabbage slightly, add chicken broth, cooking wine, salt, chestnuts (de-juiced) to a low heat, put the cabbage neatly into the dish, and then adjust the juice, add MSG with wet starch to form a thin mustard and pour it on the cabbage, drizzle with chicken fat.
。 Poached tofu
【Dish name】 Poached tofu 【Cuisine】 Sichuan cuisine 【Features】 Tender and soft, delicious and delicious. 【Ingredients】 Ingredients 2 pieces of southern tofu, 50 grams of spinach core, 50 grams of egg white, 20 grams of cooked lean ham. Seasoning 10 g large oil, 20 g chicken fat, salt 5 g, monosodium gluten 5 g, pepper 1 g, cooking wine 20 g, wet starch 30 g, chicken broth 200 g. 【Preparation process】 (1) Remove the coarse skin on the surface of the tofu and make a puree. Mince the ham. Wash the spinach core. (2) Take egg whites, 5 grams of salt, 3 grams of monosodium glutamate, pepper, 10 grams of cooking wine, 20 grams of wet starch and stir well with tofu puree. (3) Use a small spoon, spread large oil to squeeze the tofu puree into balls, then press flat with your hands, sprinkle with minced ham on top, steam for 5 minutes, take out and rinse with soup. (4) Bring the chicken broth to a boil and add the spinach core, then add the tofu balls, cook over high heat to make a thorough dish, and then drizzle with chicken fat.
。 Celery yellow braised fish strips
【Dish name】 Celery yellow grilled fish strips 【Cuisine】 Sichuan cuisine 【Features】 The color is golden and bright, and the fish meat is tender and fragrant. 【Ingredients】 Ingredients 1 male hand of fresh fish, 250 grams of celery core. Seasoning 800 g vegetable oil (actual consumption of about 100 g). 100 grams of bean paste, 100 grams of cooking wine, 25 grams of soy sauce, 10 grams of sugar, 10 grams of green onion, ginger and garlic, a little wet starch, a little vinegar, 5 grams of monosodium glutamate, a little pepper, and an appropriate amount of soup. 【Preparation process】 (1) The fish is defined, scaled, gill and visceral, washed, and cut into long strips of 6 cm long and 3 cm wide. Finely chop the ginger and garlic. Cut the green onion into large green onions, leave some of the green onions and ginger and beat them to pickle. Wash the celery to remove the leaf cramps and cut into 4 cm long pieces. Stir in the fish with salt, cooking wine, chopped green onion and ginger and marinate for 2 hours. (2) Put the fish into the boiling oil and fry it until it is yellow, leave 50 to 100 grams of oil in the stir-frying spoon, fry the bean paste out of the flavor, and cook it slightly in the soup, that is, add fish, cooking wine, green onion, makeup, garlic, soy sauce, sugar, pepper, first boil the soup over high heat, and then simmer over low heat. Then add the celery slightly, drizzle a little vinegar, use wet starch to coat the leaves, and drizzle with a small amount of hot oil.
。 Grilled flattened meat
【Dish name】 Grilled flat pork 【Cuisine】 Sichuan cuisine 【Features】 Delicious flavor, tender meat. 【Ingredients】 Ingredients: 400 grams of boneless flattened meat. Seasoning: sesame oil 25 g, salt 7 g, cooking wine, green onion 25 g each, net ginger 15 g, monosodium glutamate 5 g. 【Preparation process】 (1) Prick the meat with sharp objects such as bamboo sticks (so that it can be tasted and cooked faster when grilled), rub with salt and MSG, put it in a container, add cooking wine, green onion, ginger, and marinate for about 2 hours. (2) Put the cured meat in a baking dish and bake it in the oven, taking care to prevent burning at any time. If there is an uneven color shade when baking, you can cover the dark place with vegetable leaves and bake, brush sesame oil when it is almost cooked, and bake until the color is consistent. Slice and place on a plate when eating.
。 Dried steamed yellow croaker
【Dish name】 Dried steamed yellow fish 【Cuisine】 Sichuan cuisine 【Features】 【Ingredients】 Yellow fish 2 tails About 1000 grams Of meat shredded 100 grams Of soaked spicy pepper shredded 25 grams of onion ginger shredded, shiitake mushroom shredded, winter bamboo shoot shredded, squeezed vegetable shredded 25 g [Production process] 1.Yellow fish washed, sides shaved with a word flower knife, marinated with cooking wine, salt, green onion ginger, pepper for half an hour 2. Stir-fried under the pot, stir-fried shredded meat, shredded chili pepper, stir-fried with scallion and ginger shreds, and then add shiitake mushroom shreds, Shredded winter shoots, squeezed vegetables, add soy sauce, pepper, cooking wine, MSG and stir-fry well, pour over the fish after cooking 3. Basket steamed, take out and sprinkle shredded shallots on the surface, pour some hot oil and serve.
。 Steamed pork ribs
【Dish name】 Steamed pork ribs 【Cuisine】 Sichuan cuisine 【Features】 Salty, spicy and fragrant, pork ribs are soft. 【Ingredients】 Pork ribs, rice noodles, coriander, watercress, tofu milk, peppercorns, ginger, green onion, garlic, salt, monosodium glutamate, pepper, vegetable oil. 【Preparation process】 1. Chop the ribs into knots, add the fried watercress, salt, ginger, minced green onion, peppercorns, tofu milk juice, pepper, MONOS glutamate and mix well, then add rice noodles and vegetable oil and mix well. 2. Place a lotus leaf on the steamer basket, put in the ribs, steam for 40 minutes until cooked, remove, add minced garlic and coriander leaves, and put into the plate.
。 Watercress fish
【Dish name】 Watercress fish 【Cuisine】 Sichuan cuisine 【Features】 【Raw materials】 Live fresh fish. Seasoning: bean cloves, ginger, garlic, salt, cooking wine, soy sauce, sugar, green onion, monosodium glutamate. 【Production process】 Live fresh fish after cleaning, lightly cut 5 knives on each side. Place the wok on high heat, add vegetable oil to 21 0 °C and fry the fish until slightly browned on both sides. Leave the appropriate amount of oil, stir the fish to the edge of the pot, sauté the bean cloves, ginger and garlic until fragrant, add broth, salt, cooking wine, soy sauce and sugar. Stir in the fish, simmer over medium heat for 10 minutes, then cook until the fish is cooked and place in the fish dish. In the pot, use water powder to outline the pot, add green onion, monosodium glutamate, drip a little vinegar to mix well, pour on the fish and serve.
【Dish name】 Watercress fish 【Cuisine】 Sichuan cuisine 【Features】 【Raw materials】 Ingredients: live fresh fish seasoning: bean cloves, ginger, garlic, salt, cooking wine, soy sauce, sugar, green onion, monosodium glutamate. 【Production process】 1. Live fresh fish after treatment after cleaning on both sides of the light shaving 5 knives. Place the wok on high heat, add vegetable oil to 21 0 °C and fry the fish until slightly browned on both sides. 2. Leave the appropriate amount of oil, stir the fish to the edge of the pot, sauté the bean cloves, ginger and garlic until fragrant, add broth, salt, cooking wine, soy sauce and sugar. Stir in the fish, simmer over medium heat for 10 minutes, then cook until the fish is cooked and place in the fish dish. In the pot, use water powder to outline the pot, add green onion, monosodium glutamate, drip a little vinegar to mix well, pour on the fish and serve.
。 Bean sprout chicken shreds
【Dish name】 Bean sprout chicken shreds 【Cuisine】 Sichuan cuisine 【Features】 【Raw materials】 Ingredients: 400 grams of bean sprouts, 135 grams of shredded chicken, 1 egg white. Seasoning: 3 teaspoons each of rice wine and wet starch, 1 teaspoon each of pepper, sesame oil and monosodium glutamate, 0.5 tablespoons of vegetable oil, 3 teaspoons of refined salt and vegetable oil, 1 tablespoon of soup. 【Preparation process】 1. First mix the chicken shredded with egg white and wet starch. 2. Heat the oil in the frying pan 30%, put the dried bean sprouts in the pot, use half of the wet starch to draw the saucer, and put it in the dish. 3. Put 0.5 tablespoons of oil in the wok, let the oil burn until 30% hot, put the chicken shreds into the oil until cooked, pour it into the fence and drain the oil. 3. Put the pot back on the stove, put the rice wine, pour in the soup, sprinkle with fine salt, pepper, use half of the wet starch to hook the mustard, put the cooked chicken shreds into the pot, heat the oil, monosodium glutamate, sesame oil and evenly, and grill it on the bean seedlings.
。 Spicy tofu
【Dish name】 Spicy tofu 【Cuisine】 Sichuan cuisine 【Features】 Spicy and fragrant, sichuan light cuisine. 【Ingredients】 Ingredients 2 pieces of southern tofu, 100 grams of lean beef, 50 grams of green garlic. Seasoning 100 grams of vegetable oil, 50 grams of bean paste, 8 grams of chili powder and soy sauce, 20 grams of cooking wine, 20 grams of Sichuan bean drums, 8 grams of monosodium glutamate, 20 grams of wet starch, 15 grams of soup, 1 gram of pepper powder, 10 grams of green onion and ginger [Production process] (1) Minced beef. Mince the bean drum. Finely chop the green onion and ginger. Cut the garlic into sections. Cut the tofu into 1.5 cm cubes and soak in boiling water. (2) Stir-fry spoon with oil and heat, first put the beef, stir-fry to remove the moisture, the watercress sauce, green onion, ginger and bean drum under the spoon to fry the crisp, then add the chili powder, stir-fry the color change, pour the soup, soy sauce and cooking wine, then add the tofu, use a low heat to penetrate the flavor, and then add THE MONOS GLUTA, use wet starch to outline the sauce, sprinkle with garlic. Peppercorn powder is plated and ready to serve.
。 Fresh watercress fish
【Dish name】 Watercress fresh fish 【Cuisine】 Sichuan cuisine 【Features】 The color is bright red, the fish is tender, the juice is thick, and the fresh and spicy is sweet and slightly sour. 【Ingredients】 Ingredients: About 750 grams of carp per tail. Seasoning: Pixian bean paste 40 grams, sugar 25 grams, vinegar 25 grams, soy sauce, rice wine, salt, monosodium glutamate, water starch each appropriate amount, green onion, ginger, garlic a total of 50 grams. 【Production process】 1, clean up the fish, wipe out the water, cut a few knives on each side of the fish; cut the green onion, ginger and garlic into fine pieces; chop the watercress sauce. 2: Heat the oil, fry the fish seven times to maturity, scoop up and set aside. 3: Leave an appropriate amount of bottom oil in the pot, after heating, add the bean paste to fry the crisp, then add the onion, ginger and garlic and stir-fry (leave some green onions), add water, soy sauce, sugar, rice wine, chicken powder, after boiling, put the fish into the pot, and after the fish is cooked, fish out and put it on the plate. 4: Put the remaining soup in the pot, use water starch to contour, add vinegar and remaining minced green onion after the sauce is cooked, stir-fry evenly on the fish.
。 Smoked ribs
【Dish name】 Smoked pork ribs 【Cuisine】 Sichuan cuisine 【Features】 Dark red color, salty and fragrant. 【Ingredients】 Pork ribs, five-spice powder, salt, cooking wine, ginger, green onion, mash juice, brine, smoking material, sesame oil, peppercorns, cooked vegetable oil. 【Production process】 1. 3 ribs are connected and chopped into large pieces, add salt, ginger slices, green onion, five-spice powder, cooking wine, peppercorns and mix well for 20 minutes, steam in the basket until just cooked, heat in the brine pot until the meat can be removed from the bone, and then put into the hot oil pan and fry until the color is golden and the meat is dry and fragrant. 2. Put the fried ribs into the smoker, light the smoker, smoke until the ribs are dark red and the smoke aroma is flavored, brush with sesame oil, cut into small pieces and plate.
。 Rice smoked fish
【Dish name】 Rice smoked fish 【Cuisine】 Sichuan cuisine 【Features】 Brownish red color, salty sweet and crispy, rich smoke aroma, unique flavor. 【Ingredients】 1 fresh fish (about 1000 grams). 5 grams of salt, 30 grams of cooking wine, 20 grams of soy sauce, 10 grams of ginger, 10 grams of green onion, 1000 grams of vegetable oil, 20 grams of sugar, 1 gram of freshness. 【Preparation process】 (1) Fresh fish are scaled and gills, dissected and washed, tooth bones removed, chopped into axe pieces, and marinated with salt, cooking wine, soy sauce, ginger slices, and green onions for 15 minutes. (2) Place the pot on high heat, heat the vegetable oil (about 200 ° C), and fry the fish until golden brown. (3) Decant a part of the oil in the pot (leave about 75 grams of oil), add green onion and ginger, heat until the color changes and taste, remove the green onion and ginger, add cooking wine, sugar, soy sauce, fresh soup and stir well. (4) Move the pot to medium heat, remove the fish pieces, and dry the pot until the juice is dry. Fill the earthen bowl with red-hot charcoal, add the large powder (about 25 grams) and burn until the smoke starts, put the fish into a flute or special smoking basket, and smoke for a few minutes to remove. Cut into strips and plate when eating.
【Dish name】 Stir-fried chicken shi pieces 【Cuisine】 Sichuan cuisine 【Features】 Fresh and mellow flavor, crisp and tender gizzard liver. 【Ingredients】 Chicken gizzard liver net 350 grams, dried fungus 10 grams, green vegetables 100 grams. Seasoning 80 g of large oil, 20 g of ginger, 25 g of green onion, 20 g of garlic, 30 g of wet starch, 25 g of cooking wine, 20 g of soy sauce, 5 g of salt, 5 g of monosodium glutamate, 3 g of vinegar, soup to taste. 【Production process】 (1) Remove the white skin on both sides of the chicken gizzard and cut into slices, and the liver slices into slices. Then marinate the gizzards, liver oil, soy sauce and salt, and mix some wet starch with some oil. The fungus is washed with water, the leaves are cut into sections, and the stems are cut into pieces. Slice the green onion, ginger and garlic. (2) Combine soy sauce, cooking wine, monosodium glutamate, wet starch, onion, ginger, garlic, and soup together to form a sauce. (3) After heating the oil with a stir-frying spoon, stir-fry with the gizzard and liver, until it is about to cook, pour the fungus and green vegetables into the spoon and continue to stir-fry, and pour the good juice into the spoon, stir-fry evenly, drop a few drops of vinegar, and put the dish into the dish.
【Dish name】 Fried chicken slices with bean sprouts 【Cuisine】 Sichuan cuisine 【Features】 Bright color and delicious flavor. 【Ingredients】 300 grams of chicken breast, 500 grams of bean sprouts, 2 eggs. Seasoning 80 g of large oil, 8 g of salt, 6 g of monosodium glutamate, 30 g of cooking wine, 30 g of wet starch, soup to taste. 【Production process】 1.Bean seedlings pick and wash. Use egg whites and wet starch pairs into a paste. 2. Cut the chicken breast into slices, about 4 cm long and about 2 cm wide, mix well with cooking wine, and syrup with egg paste and mix with some oil. 3. Pair up with salt, MSG cooking wine, wet starch and soup into juice. 4. Heat the stir-fry spoon with oil, after the oil is hot, put in the chicken slices, gently spread out and cook, then fish out the drainage oil, leave a little bottom oil in the spoon, stir-fry the bean sprouts a few times, and then put in the chicken slices and stir-fry evenly, pour the good juice in, and stir-fry evenly when the juice is open
【Dish name】 Ginger hot nest chicken 【Cuisine】 Sichuan cuisine 【Features】 Ginger flavor is fragrant, sour and slightly sweet. 【Ingredients】 1 chicken shoot (about 750 grams) Seasoning 25 grams of sesame oil, 15 grams of soy sauce and vinegar, 10 grams of green onion, 25 grams of ginger, 5 grams of salt, 5 grams of monosodium glutamate, 250 grams of soup, wet starch, chili oil to taste. 【Preparation process】 (1) Open the chicken to remove the internal organs, wash it and boil it in white water, then remove the leg bones and chop it into strips, sprinkle a little salt into the bowl, pour into the soup, and steam it for about 10 minutes on the upper drawer. Ginger mashed into juice and garlic sliced. (2) Heat the stir-fry spoon and inject sesame oil, stir-fry the green onion slightly, then pour the original juice of the steamed chicken into the plate (chicken buckle into the plate) and then add soy sauce, monosodium glutamate, ginger juice, vinegar, use wet starch to outline the sauce, pour chili oil, and when eating, open the button bowl and pour the hot sauce on the chicken
。 Whole chicken casserole of ginseng
【Dish name】 Ginseng whole chicken pot 【Belongs to the cuisine】 Sichuan cuisine 【Features】 Sichuan cuisine 【Raw materials】 One tender chicken, 1 ginseng 1 two ke muscle berries, several slices of ginger grinding drum half tablespoon, coriander two, salt, sesame oil are suitable [Production process] (1) Two tablespoons of oil, fry through the ginger, under the chicken, grind the drum for a while, scoop up and put it into the pot and boil;
(2) Put every ginseng and tsukiaki and simmer over low heat, it takes 40 minutes until the chicken is cooked thoroughly, hook the mustard, put the coriander and sesame oil, and the original pot can be served
。 Three cups of chicken
【Dish Name】 Three Cups of Chicken 【Cuisine】 Sichuan Cuisine 【Features】 Sichuan Cuisine 【Raw Materials】 One tender chicken, one cup of soy sauce, cooking oil, and rice wine, ginger pieces, green onions, and sesame oil [Production process] (1) Wash and chop the tender chicken into 5 decibel cubes together with chicken dirty and liver into a sand bowl, and at the same time use a cup with a capacity of about 80 grams, add soy sauce, cooking oil, rice wine, add ginger pieces, a little white section of green onion, and do not put water; (2) Simmer on low heat in a charcoal stove, and turn it over every ten minutes or so to prevent burning. The lid should not be opened more often, simmer for about half an hour until the marinade is thick. Remove the green onion and ginger, add a small amount of sesame oil and serve in a bowl.
。 Sesame oil chicken
【Dish Name】 Sesame Oil Chicken 【Cuisine】 Sichuan Cuisine 【Features】 Sichuan Cuisine 【Ingredients】 1 steamed chicken, 50 grams of pieces, spinach and water hair fungus 25 grams, oil 1500 grams, soy sauce 40 grams of vinegar 25 grams, green onions, garlic slices 2 grams, cooking wine 30 grams, salt, l grams, monosodium glutamate, l0 grams, sugar 30 grams of sesame oil, l0 grams, water starch 50 grams [Production process] (1) Blanch the slices with boiling water. Spinach cut into sections. (2) Use a bowl to mix soy sauce, vinegar, sugar, salt, starch, monosodium glutamate, green onion, garlic, cooking wine and pieces, spinach and fungus into a sauce;
(3) Put oil in the spoon, wait for the oil to be 70% hot, fry the chicken under the oil and fish it out, tear the big bone into strips, and put it on the plate. Sit on a spoon and sauté with sesame oil and pour over the chicken.
。 Duck palm bag
【Dish name】 Duck palm bun 【Belonging】 Sichuan cuisine 【Features】 Sichuan cuisine 【Raw materials】 Flour, l000 grams, half a piece of fresh yeast, duck palm 600 grams of golden needle vegetables, l00 grams, shiitake mushrooms 50 grams, refined salt, monosodium glutamate, sugar, ginger, raw oil, sesame oil each appropriate amount. 【Preparation process】 (1) Mix the flour with salt and stir well with boiling water, cover and simmer for 5 minutes, take out and rub well, then add 15 grams of lard and knead well into a ball to set aside;
(2) Wash the boneless duck paws with salt water and cut them into fine pieces to set aside. Nasturtium and shiitake mushrooms, soaked in warm water, washed, cut into fine pieces, mixed with various spices, made into fillings; (3) the flour dough is plucked, skind, wrapped in filling, kneaded into dumplings, and fried until golden brown.
。 Lollipop chicken
【Dish name】 Lollipop chicken 【Cuisine】 Sichuan cuisine 【Features】 Sichuan cuisine 【Raw materials】 Tender rooster breast meat, leg meat total 300 grams, mushroom, soy sauce, sesame paste, green onion 5 grams each, pepper noodles, monosodium glutamate, sesame oil 2 grams each. 【Production process】 1. Cook the chicken in the soup until the meat is cooked and let cool, beat it with a small wooden stick to make it soft; 2. Tear the chicken into strips and put it on the plate, and put the white strips of green onion on top;
3. Use red oil chili, soy sauce, sugar, sesame paste, monosodium glutamate, peppercorn noodles, sesame oil, mix into a sauce, and drizzle on the shredded chicken.
。 Spicy and sour soup
【Dish name】 Sour and spicy soup 【Cuisine】 Sichuan cuisine 【Features】 Sichuan cuisine 【Raw materials】 45 grams of water hair sea cucumber, chicken blood, tofu, ham 25 grams, coriander 5 grams of clear soup 800 ml, bamboo shoots, ham shredded, chicken shredded 25 grams, soy sauce, vinegar each 10 ml, rice wine, ginger juice 5 ml each, monosodium glutamate, refined salt 6 grams each, pepper noodles 8 grams, starch 15 ml. 【Preparation process】 (1) Take the washed water hair sea cucumber, chicken blood, tofu, ham, cut into strips and put them in a bowl. (2) Put the soup spoon on the fire and put it in the clear soup, then put the shredded ginseng, shredded ham, shredded bamboo shoots, shredded chicken, shredded chicken blood, shredded tofu, and mix in soy sauce, vinegar, rice wine, ginger juice, monosodium glutamate, fine salt, after boiling, skim off the floating socks, pour water starch, hook into the juice, into the bowl.
。 Shrimp winter melon soup
【Dish name】 Shrimp winter melon soup 【Cuisine】 Sichuan cuisine 【Features】 Sichuan cuisine 【Raw materials】 5 grams of shrimp, 300 grams of winter melon sesame oil, fine salt each appropriate amount. 【Preparation process】 (1) Shell the shrimp, squeeze out the shrimp, wash, drain and put it into a bowl; (2) wash and peel the winter melon and cut it into small domino pieces. The shrimp are boiled in a pot with cold water until crisp and then add winter melon until the winter melon is cooked, seasoned with salt and placed in a bowl, drizzled with sesame oil.
。 Sesame Lantern
【Dish name】 Sesame Lantern 【Cuisine】 Sichuan Cuisine 【Features】 Sichuan Cuisine 【Raw Materials】 500 grams of black sesame powder, 750 grams of diced plate oil, white sugar, l000 grams of water ground powder, l000 grams. 【Preparation process】 (1) Mix the sugar, sesame powder and diced plate oil well and knead thoroughly, and then knead into a small round of about l0 grams, which is the filling. (2) Knead the water mill powder with water to form a small powder ball and rub it
Round into a pot shape, wrap in filling, knead the harvest of raw blanks (3) Put the raw blanks in a pot of boiling water and cook them, and serve them with various fruits.
。 Beef pie
【Dish name】 Beef pie 【Cuisine】 Sichuan cuisine 【Features】 Sichuan cuisine 【Ingredients】 500 grams of flour, appropriate amount of sesame oil for beef, l00 grams. 【Production process】 (1) After the flour is kneaded and kneaded through with boiling water, spread out and cooled, then kneaded into long strips, rolled flat and rolled into rectangular thin-skinned blanks. Chop the beef into minced pieces;
(2) Mix the shallots, salt, oil, peppercorns and minced beef evenly on the billets, roll them out, roll them out, burn them in a pan and burn until golden brown.
。 Kawami Meat Ding
【Dish name】 Sichuan flavor diced meat 【Belongs to the cuisine】 Sichuan cuisine 【Features】 Sichuan cuisine 【Raw materials】 150 grams of lean and tender pork, 100 grams of oil, 20 grams of soy sauce, 20 grams of cooking wine, 0.5 grams of salt 0.3 grams of sugar, 0.2 grams of vinegar 1/2 egg white, 20 grams of water starch, 15 grams of bean paste, 15 grams of green onion, ginger, garlic and wool soup. 【Preparation process】 (1) Cut the green onion into slices of ginger and garlic and set aside. Marinate the diced meat in soy sauce, cooking wine, salt, and MSG, then add egg whites and water starch and grasp well by hand. Use soy sauce, sugar, vinegar, soup, cooking wine, salt, monosodium glutamate, water starch mixed into a bowl; (2) Spoon on the heat, after heating the oil, the diced meat with the good pulp and the bean paste are stir-fried at the same time, until the meat is hot, the watercress sauce is fried with flavor and red oil, then stir-fried into the shallots, ginger slices, garlic slices, and then put in the ingredients and then pour into the mixed bowl, and then stir-fry after the sauce is cooked through, and the sauce is evenly wrapped in the raw materials to scoop out.
。 Pot meat slices
【Dish name】 Pot pork slices 【Cuisine】 Sichuan cuisine 【Features】 Sichuan cuisine 【Raw materials】 150 grams of lean and tender pork, 250 grams of pot, 50 grams of winter shoots, 50 grams of fresh mushrooms, a little pickled pepper. Sugar 50 g, vinegar 25 g, salt l0 g, soy sauce 15 g, rice wine 20 g, wool soup 500 g water dough powder 25 g, green onion, ginger, garlic. 【Preparation process】 (1) Pork cut into large pieces. Break the pot and pieces. Cut into shallots. Slice the garlic and ginger. Meat slices are marinated with rice wine, monosodium glutamate, salt, and then grasped and evenly set aside with water starch; (2) The wok is on fire, inject the bottom oil, stir-fry the meat slices when hot, stir-fry the meat slices, after the meat slices are broken and stir-fried, add onions, ginger, garlic, and pickled chili peppers to fry, and then add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, after the soup is boiled, the ingredients are added, and the hook is poured into the bowl; (3) When the oil pan is heated to 70% or 80% hot, it is poured into the pot, the pan is fried and then fished into the dish, and the hot oil of the fryer is poured into the pan with a hand spoon. When serving, cook the meat slices in the bowl with the juice on the pot.
。 Diced meat
【Dish name】 Diced meat 【Cuisine】 Sichuan cuisine 【Features】 Sichuan cuisine 【Ingredients】 Pork hind leg meat: 150 grams; Diced bamboo shoots: 50 g; Oil: 40 g; Egg whites: 15 g; Water mass powder: 25 g; Sugar: 10 g; Salt: a little; MONOSodium glutamate: 1.5 g; Cooking wine: 10 g; Soy sauce: a little; Chili oil: a little; Spicy bean paste: a little; Broth: a little [Preparation process] 1, cut the meat into 8 cm square diced meat. 2, the diced meat with eggs, water ball powder, salt syrup, and then with the spicy bean paste to grab a scratch, with warm oil slip open; bamboo shoots with water. 3: Mix sugar, salt, soy sauce, monosodium glutamate, cooking wine, water dough powder and broth into juice. 4, heat the pan with the bottom oil, pour the main and auxiliary ingredients and stir-fry a few times, and then pour in the mixed juice and stir-fry a few times, beat the spicy oil out of the pot.
。 Stir-fry the hollow cabbage
【Dish name】 Stir-fried hollow cabbage 【Cuisine】 Sichuan cuisine 【Features】 Sichuan cuisine 【Ingredients】 Hollow cabbage 1000 grams, lean pork 100 grams, salt 1 gram, sugar 3 grams, oil 40 grams. 【Preparation process】 1. Wash the hollow cabbage. Cut the lean pork into small pieces; 2. Put the oil in a sand pot. Add minced meat and sauté, then add salt and sugar, sauté slightly, then add hollow cabbage and stir-fry for a while.
。 Sautéed pea clips
【Dish name】 Stir-fried pea clip 【Cuisine】 Sichuan cuisine 【Features】 Sichuan cuisine 【Raw material】 Pea clip 500 grams, ginger, green onion, salt, green pepper, red pepper, white soy sauce, sugar, vinegar, monosodium glutamate, sesame oil each appropriate amount. 【Preparation process】 1. Wash the pea clips, add a little salt and stir-fry; finely chop the ginger and green onion; shred the green pepper and red pepper. 2. Heat the pot, add oil, add chopped onion and ginger and sauté thoroughly, then put down green and red pepper shreds, then squeeze out the water from the pea clips, if you sauté slightly, add white soy sauce, sugar and vinegar, continue to sauté until cooked, put a little MONOSG, sesame oil can be.
。 Drum pepper chicken slices
【Dish Name】 Drum Pepper Chicken Slices 【Cuisine】 Sichuan Cuisine 【Features】 Sichuan Cuisine 【Raw Materials】 Cooked Chicken Slices 50 grams, Ham Slices 25 grams, Spinach Hearts 25 Grams, Rice Wine 25 Grams, Refined Salt 3 Grams, Lard 50 Grams, Bean Drum 20 Grams, Peppercorns 5 Grams, Starch 10 Grams, Chicken Soup 250 Grams [Preparation Process] 1. Heat the pot, heat the lard, add ham slices slightly fried, pour in chicken soup, chicken slices, yellow wine, bean drum, peppercorns and boil for a while; 2. Add refined salt, spinach hearts to burn into the flavor, use water starch to thin the mustard, and start the pot and plate it.
。 Seafood platter
【Dish name】 Seafood Platter 【Cuisine】 Sichuan Cuisine 【Features】 Sichuan Cuisine 【Raw Materials】 A flower, fish, sea cucumber, shrimp meat, fresh shellfish, cooked chicken nuggets, fish fillets, winter shoots, salt, monosodium glutamate, pepper, ginger, cooking wine, water starch and other spices 【Preparation process】 (1) Flowers into the cup are upside down in the middle of the plate, you fish, sea cucumber, shrimp meat, fresh shellfish, cooked chicken nuggets, fish fillets, winter shoots are fished out with boiling water, and stacked around the flowers; (2) Put the broth, salt, essence, pepper, ginger, The cooking wine can be boiled and poured into the water starch and poured on the dish.
。 Miyaho Yu fish
【Dish name】 Miyopho Yu fish 【Cuisine】 Sichuan cuisine 【Features】 Sichuan cuisine 【Ingredients】 Yu fish roll, peanut rice, pepper, pepper, sugar, vinegar salt, monosodium glutamate. 【Preparation process】 (1) Blanch the yuyu rolls on the heat of the soup pot; (2) Add the oil and pepper and pepper to the frying pan on the heat, add the yuyu rolls, sugar, vinegar, salt, monosodium glutamate, add peanuts and rice and stir-fry.
。 Ginger shredded beef
【Dish name】 Ginger beef 【Cuisine】 Sichuan cuisine 【Features】 Sichuan cuisine 【Ingredients】 Tender beef 300 grams, tender ginger 150 grams, shao wine 40 grams, soy sauce 20 grams, sugar l0 grams, baking soda 5 grams, water starch 20 grams, pepper l grams, green onion and ginger slices 20 grams, ginger minced 2 grams, peanut oil 500 grams, a little monosodium glutamate. 【Production process】 (1) Ginger shredded. Cut the meat into thin slices, add baking soda, soy sauce, pepper, starch, rice wine, ginger, peanut oil and water l00 grams, marinate for l hours; (2) Heat the frying pan, heat the oil to 60%, add the beef slices, stir-fry, wait for the beef to turn white, pour out the draining oil. (3) Leave the oil in the pot to re-heat, put the onion and ginger slices, sugar, soy sauce, monosodium glutamate, a little water, boil and then hook with water starch, add beef slices, ginger shreds and mix well, and put the pot on the plate.
。 Miyaho beef
【Dish name】 Miyo beef 【Cuisine】 Sichuan cuisine 【Features】 Sichuan cuisine 【Ingredients】 Beef 250 grams, fried peanut kernels, dried red spicy minced, appropriate amount, soy sauce 20 grams, sugar B grams, a little peppercorns, 15 grams of minced green onion, ginger slices, garlic slices, vinegar 5 grams each, salt, monosodium glutamate, cooking wine, wet starch each a little. 50 g broth, cooked vegetable oil to taste. 【Preparation process】 (1) Beef cut into cubes with salt, soy sauce, cooking wine starch mixed well and marinated slightly; (2) put sugar, salt, soy sauce, vinegar, cooking wine, monosodium glutamate, broth, wet starch in the bowl, mix into the juice; (3) put the oil in the frying pan and burn it to 60%, add the dried red pepper, fry until it is brownish red, add the peppercorns, later pour in the noon meat cubes and fry them, then put the onion, ginger, and garlic to fry the aroma and pour the flavor into the right sauce while stir-frying, and finally put the peanuts and rice and fry it evenly out of the pot
。 Miyoshi shrimp
【Dish name】 Miyappo shrimp 【Cuisine】 Sichuan cuisine 【Features】 Sichuan cuisine 【Ingredients】 Prawns, salt, pepper cooking wine, eggs, soy sauce sugar, peppercorns, dried chili peppers, green onions, ginger, vinegar red oil, cashew nuts. 【Preparation process】 (1) Cut the prawn meat with two knives or clip blades, dry the water, add salt, pepper, cooking wine, egg white paste, a little soy sauce and mix evenly, put into warm oil and cook. Use salt, water starch, cooking wine, sugar, soy sauce, soup in a bowl to make a juice; (2) another pot, fry the peppercorns and dried peppers into a brownish red in the bottom oil, then add slices of green onion and ginger and the juice in the bowl, pour in the shrimp balls and stir-fry a few times, drizzle a little vinegar and red oil, and mix in the fried cashew nuts.
。 Sichuan-style beef
【Dish name】 Sichuan beef 【Cuisine】 Sichuan cuisine 【Features】 Sichuan cuisine 【Raw materials】 Beef breast, dried chili pepper, cooking wine brown sugar, famous bamboo shoots, salt sesame oil. 【Preparation process】 (1) Cut the beef breast into l-inch square pieces, bake it thoroughly with an iron plate; (2) pour oil into the pot, add dried chili peppers, cooking wine, brown sugar, bamboo shoots, salt, sesame oil, roasted beef breast, and stew through the dry juice.
。 Beef with asparagus
【Dish name】 Asparagus beef 【Cuisine】 Sichuan cuisine 【Features】 【Ingredients】 Beef four two, asparagus 150 grams, Shao wine 40 grams, soy sauce 20 grams, sugar, baking soda, pepper a little, water starch, green onion and ginger slices 20 grams each, ginger 2 grams, peanut oil 500 grams, a little monosodium glutamate. 【Production process】 (1) Asparagus cut diamond-shaped pieces. Beef is de-glutended, cut into thin slices, put into a bowl with baking soda, soy sauce, pepper, starch, rice wine, ginger and water marinate for 10 minutes, add peanut oil, and then marinate, l hours; (2) Put oil in the wok, burn until 60% hot, add sliced beef, stir fry, when the color is white, pour in a colander to drain the oil; (3) Leave oil in the pot, add slices of onion and ginger, sugar, soy sauce, monosodium glutamate, a little water, after boiling, hook with water starch, add beef slices, asparagus segments, mix well, and put the pan on the plate.
。 Steamed river balls
【Dish name】 Steamed River Dumpling 【Cuisine】 Sichuan Cuisine 【Features】 Sichuan traditional famous dish. 【Raw materials】 Raw materials: river dumplings, ham, shiitake mushrooms. Seasoning: salt, cooking wine, ginger, green onion, clear soup, monosodium glutamate, pepper. 【Production process】 1. After Jiang Tuanzhi cleans, slash 6 7 knives on both sides of the fish body, marinate with an appropriate amount of salt and cooking wine. 2. Shiitake mushroom slices into thin slices, ham cut into 2 cm long diamond-shaped slices. 3. Decant the pickled fish and put it in the steaming dish. 4. Place the ham and shiitake mushroom slices on the fish one by one, add salt, cooking wine, ginger, green onion, clear soup, cover with oil, steam in the cage for 30 minutes, remove the net oil, ginger and green onion, and gently slide the fish into the dish. 5. Put the wok on high heat, add the clear soup and the original juice in the steaming dish, boil with MSG, pepper, pour into the fish dish and serve. Serve on a ginger vinegar saucer
。 Kimchi fish
【Dish name】 Kimchi fish 【Cuisine】 Sichuan cuisine 【Features】 Crucian carp is tender, salty and delicious, slightly sour and spicy, with strong Sichuan local flavor characteristics. 【Ingredients】 3 pieces of fresh crucian carp, 50 grams of pickled vegetables. 15 grams of pickled chili peppers, 10 grams of ginger and garlic, 15 grams of green onion, 5 grams of vegetable oil, 10 grams of wake-up sauce, 10 grams of cooking wine, 10 grams of soy sauce, 150 grams of fresh soup, 10 grams of sesame oil, 15 grams of starch. 【Production process】 (1) Cut the crucian carp, wash it, and cut 4 knives on each side of the fish body. Squeeze the pickled greens into dry brine and cut into long 1. 2 cm braces. Finely chop the pickled chili peppers. Cut the green onion into chopped green onions. (2) Heat the pan, add oil until it is eight ripe, smear the fish with cooking wine, fry in the pan for 2 minutes, and turn over the noodles when frying. When cracks appear on the fish's body, drain the oil. (3) Leave an appropriate amount of oil in the pot, put in the pickled chili pepper, ginger, garlic, green onion (part), mash sauce, etc. to fry the aroma, and then add cooking wine, soy sauce, red soy sauce, soup, etc., stir the soup evenly to the fish body, change to medium heat until the soup is boiled, put the shredded vegetables, turn the noodles, cook for about 10 minutes, wait for the fish to taste, put the dish, and then put vinegar and green onions in the pot to stir well, then put the corn starch water to hook and drizzle on the fish
。 Cold powder crucian carp
【Dish name】 Cold powder crucian carp 【Cuisine】 Sichuan cuisine 【Features】 Bright red color, spicy taste, strong aroma, tender fish, simple shape. There is a strong sichuan local atmosphere. 【Ingredients】 1 piece of fresh crucian carp (about 750 grams). White cool powder 250 g. 15 grams of cooking wine, 200 grams of lard oil, 5 grams of salt, 15 grams of red oil, 10 grams of bean drums, 5 grams of garlic paste, 10 grams of minced sprouts, 5 grams of green onion, 5 grams of pepper oil. 【Preparation process】 (1) Cut the net crucian carp with 3 knives on each side and apply cooking wine and salt. Take a bowl, wrap the fish in net oil and put it in a bowl, add green onion, ginger and peppercorns and steam for 15 minutes until cooked. (2) Cut the flowers with green onion, finely cut the sprouts and celery, pound the garlic and tempeh, and put them into a bowl, and combine chili oil, pepper oil, monosodium glutamate, and sesame oil into a sauce. (3) Cut the cold powder into 3 cm cubes, boil it with water, drain it, pour it into the sauce and mix well. (4) Remove the steamed fish, remove the net oil, put it on the plate, pour the mixed cold powder and sauce on the fish, sprinkle with parsley and serve.
。 Spicy cabbage
【Dish name】 Spicy Cabbage 【Cuisine】 Sichuan Cuisine 【Features】 Spicy, crisp, sour and sweet, white and red, suitable for all seasons. (Sichuan cuisine) 【Ingredients】 Tianjin cabbage (or yellow sprouts) (250 grams), sugar (60 grams), sesame oil (5.25 grams), balsamic vinegar (60 grams), pepper powder (a little), pepper powder (a little), dried pepper (a little), ginger shredded (a little), refined salt (a little), pickled pepper shreds (a little). 【Preparation process】 First, wash the cabbage, tear it into long strips (or cut into knots), soak it in salt water for two hours and then fish it up, then squeeze the water of the cabbage dry, put it in the basin, cover it with ginger shreds and pickled pepper shreds. Second, the sesame oil
Boil with dried peppercorns, peppercorns, etc., drizzle over the vegetables, add sugar and vinegar, and cover with a pot lid for a few minutes.
。 Pepper chicken
【Dish name】 Pepper and hemp chicken 【Cuisine】 Sichuan cuisine 【Features】 Sichuan cuisine 【Ingredients】 Chicken (150 grams), soy sauce (4.5 grams), powder skin (150 grams), green onion (a little), pepper powder (a little), ginger (a little), sesame oil (a little), balsamic vinegar (a little), sugar (a little). 【Production process】 First, put the chicken into the water and boil, that is, turn the heat to simmer until it is seven ripe, fish out the bones, cut into about 1 inch of thin slices, and put it in the pot. 2. Mix the shallots, ginger, sesame oil, peppercorns, vinegar, sugar, etc., pour them into the dish, and then add them
The powder skin is cut into long strips for the bottom. Hemp taste, should be drunk. Note: Peppercorns should be ground into a pulp with raw peppercorns (peeled) and scallions and ginger.
【Dish name】 Back pot meat 【Cuisine】 Sichuan cuisine 【Features】 (Sichuan cuisine) Back pot meat is first boiled pork and then cut into thin slices, put back in the pot and fried, so it is called "back to the pot" meat. 【Ingredients】 Pork (six two), green and red peppers (one each), garlic, green onion (one each), bean paste (two teaspoons), tempeh (1 teaspoon), ginger, seasonings: wine, soy sauce, sweet noodle sauce, sugar, salt [Preparation process] 1, pork washed, put in boiling water until seven ripe, hold and cut into thin slices. 2: Heat the wok, sauté the green and red pepper powder with two tablespoons of oil, add the pork and fry for a while, add the watercress sauce, ginger and beans
Stir-fry the soy sauce and garlic, add the seasonings, slow cook until the juice is strong, add the green, red pepper and green onion and serve well.
。 Cold mix weird flavor chicken
【Dish name】 Cold mix strange flavor chicken 【Belongs to the cuisine】 Sichuan cuisine 【Features】 Strange taste is the favorite seasoning of Sichuan people, sweet, sour, salty, spicy and spicy, and the cold mix strange flavor chicken is most suitable as a snack. (Sichuan cuisine) 【Ingredients】 Chicken (1/4), tomato (2), cucumber (1/2), white sesame seeds (1 tablespoon), strange sauce: soy sauce, onion (1 tablespoon each), sesame paste (1 tablespoon), peppercorns, garlic, ginger, chili oil, sauce. 【Production process】 1: Wash the tomatoes and cucumbers, and arrange the slices on the side of the dish. Stir-fry sesame seeds in white wok until fragrant. 2: Peel and wash the chicken, soak in boiling water on a slow heat for about 12 minutes until the chicken is cooked.
Cut the pieces in a dish. 3: Mix the strange sauce, drizzle the chicken, sprinkle with white sesame seeds and eat.
。 Camphor tea duck
【Dish name】 Camphor tea duck 【Cuisine】 Sichuan cuisine 【Features】 Beautiful, the duck skin is more crisp and there is no smoke when eating. 【Ingredients】 Light duck (about 3 catties, 1 piece), coarse salt (3 tablespoons), rose dew wine (2 tablespoons), tin foil, iron mesh. Brine ingredients: star anise, tangerine peel, peppercorns, ginger, licorice, cinnamon, smoked duck ingredients: camphor wood chips, black tea, orange peel. 【Production process】 1, brine material with a cloth bag, pour 10 cups of water into the pot for 20 minutes, take out the cloth bag, add salt, wine and set aside. 2: Remove the duck from the internal organs, wash and dry, soak in brine for six hours (the brine should be soaked in the duck noodles), and remove the drip dry water. 3, in the bottom of the wok first spread tin foil, and then put in the smoked duck material, rack iron mesh, duck on the net, cover the fire to smoke until smoke, and then smoke for about ten minutes the duck reverse smoking for five minutes, smoke until the duck is yellowish, put in the steamer basket, steamed in the water for about two hours to seven ripe. 4: Boil a large amount of oil, fry the duck until the duck skin is golden brown, cut the pieces and put them on the plate to eat.
。 Ants on trees
【Dish name】 Ant on the tree 【Cuisine】 Sichuan cuisine 【Features】 The color is bright red, and the minced meat is attached to the vermicelli (shaped like an ant crawling on the branches), and the food has a different flavor. 【Ingredients】 Ingredients: 100 grams of vermicelli, 75 grams of minced pork. Seasoning: vegetable oil 750, (50 grams of chicken consumed), 5 grams of green onion, 3 grams of ginger and garlic cloves, 13 grams of bean paste, 1 gram of chili powder, 20 grams of soy sauce, 13 grams of cooking wine, 3 grams of monosodium glutamate, 150 grams of soup. 【Preparation Process】 (1) Heat the oil in the stir-frying spoon to 6 to 70% heat, add the noodles, and fry until foamy. (2) Finely chop the green onion, ginger and garlic. (3) After frying, sauté the green onion, ginger, garlic and chili powder a few times, then pour the cooking wine, soup and soy sauce, and then add the noodles, to dry the juice, add MSG to make it.
。 A poinsettia of tofu soup
【Dish name】 A poinsettia tofu soup 【Cuisine】 Sichuan cuisine 【Features】 Tender taste, yellow and white color. 【Ingredients】 Tender tofu (250 grams), green leafy vegetables (a little), chicken (60 grams), monosodium glutamate (a little), eggs (3 pieces), fine salt (a little), water hair bamboo (40 grams), pepper (a little), chicken soup (1 bowl) [Preparation process] 1, the tofu is stirred into mushrooms, filtered with a fine sieve; chicken meat is pounded into chicken mushrooms with the back of a knife, put a little water to make it dissolve, remove the chicken tendons, and incorporate them into the tofu; remove the egg and beat the egg whites. Second, mix the above ingredients, add salt, monosodium glutamate, pepper, pour into the pot to pave (the pot first smear some oil, so as not to stick to the tofu and chicken mushrooms), use some colored meat ingredients on the surface (you can decide), make some flowers, trees or other patterns to embellish. Then basket steamed seven minutes before serving. 3. Add bamboo thorns and green leafy vegetables to the hot chicken soup, and then pour the steamed tofu into it
。 Money mushroom soup
【Dish name】 Money mushroom soup 【Cuisine】 Sichuan cuisine 【Features】 Delicious taste, red and blue with white and black. (Sichuan cuisine) 【Ingredients】 Mushroom slices (20 pieces) (each money size), chicken breast (125 grams), egg white (30 grams), ham (80 pieces), chicken soup (1 bowl), diamond powder (a little), green leafy vegetables, salt, monosodium glutamate, pepper [production process] 1. Wash the mushrooms and slice them into slices; then clean the chicken breast into mushrooms, mix well with diamond powder, egg white and pepper powder. 2. Attach the chicken mushrooms to each money mushroom slice, then put 4 small slices of ham and put the green leafy vegetables in the middle. Basket about five steamers
minute. Third, bring the chicken soup to a boil, add some MSG and salt, after the soup is boiled, pour the steamed mushrooms into the soup.
。 Mapo tofu
【Dish name】 Mapo tofu 【Cuisine】 Sichuan cuisine 【Features】 Spicy taste, suitable for all seasons. (Sichuan cuisine) 【Ingredients】 Minced beef (or minced pork) (65 grams), minced green onion (4 grams), chili oil (4 grams), tempeh (10 grams), pepper powder, minced garlic, soy sauce, tender tofu (200 grams), chili powder, fine salt, chicken soup (130 grams), diamond powder, rice wine [Preparation process] First, cut the tender tofu into 3 diagonal cubes, boil in boiling water for 2 minutes to remove the gypsum flavor and drain the water. 2. Stir-fry the minced beef and bean paste together, and then add chili powder, soy sauce, tempeh, chili oil, rice wine and salt
, minced garlic, stir-fry until flavored, then put 100 grams of tofu and chicken broth, simmer over low heat into a thick sauce, then add diamond powder to collect it, put chopped green onion, pepper powder, monosodium glutamate is good.
。 Stuffed green peppers
【Dish name】 Stuffed green pepper 【Cuisine】 Sichuan cuisine 【Features】 Delicious and fragrant, slightly spicy, green, more suitable for season. (Sichuan cuisine) 【Ingredients】 Green pepper (15 pieces), pork (250 grams), ground chestnut (40 grams), minced pork, ham (or chicken) (12.5 grams), egg (1 piece), diamond powder, monosodium glutamate, salt, soy sauce, minced onion and ginger, pepper, rice wine, sugar, chicken soup [Preparation process] 1. Dig out the hearts of green peppers, coat the inside of the green peppers with a layer of dried diamond powder (so that the green peppers are not easy to crack), and then pound the pork and ham into meat puree, with eggs, wet diamond powder, ground chestnuts (peeled and chopped), minced onion, minced shallots and salt, Mix pepper, rice wine and MSG, stuff it in green pepper, fry it in a pot of lard, add some chicken broth and steam it. Second, after steaming, pour the soup into another bowl, add soy sauce, salt, sugar and dried flour, pour on the green pepper and fine.
。 Salt and pepper hooves
【Dish name】 Pretzel and salt hoof 【Cuisine】 Sichuan cuisine 【Features】 Crispy taste, suitable for autumn and winter. (Sichuan cuisine) 【Ingredients】 Hoof (1 piece), dried diamond powder (65 g), soy sauce (6.5 g), salt and pepper (6.5 g), green onion (4 g), ginger (4 g), rice wine (6.5 g), refined salt (2.5 g) [Preparation process] 1. Wash and cut the hoofs, add rice wine, soy sauce, salt, green onion, ginger, basket steamed and removed, bone removal. Second, mix well with wet diamond powder, apply to the hoof meat, put into the lard pot, fry yellow on both sides, and then put in the pot of oil, fry until crisp,
Scoop out and cut into small cubes, sprinkle with salt and pepper (stir-fry with minced peppercorns and salt).
。 Water Margin Meat
【Dish name】 Shuihu meat 【Cuisine】 Sichuan cuisine 【Features】 (Sichuan cuisine) 【Ingredients】 Tenderloin (200 grams), soy sauce (4 grams), green garlic (40 grams), monosodium glutamate, pea sprouts (80 grams), sugar, peppercorns, diamond powder (32.5 grams), dried chili peppers (13 grams), eggs (1 piece), fine salt 【Preparation process】 1. Cut the tenderloin into thin slices and the green garlic into knots. Fillets of tenderloin are used in water, then mixed with egg whites and diamond powder. Second, fry the pea seedlings in the oil pot with salt and MONOSodium glutamate and put them on the bottom of the dish. 3. Raise another lard pot and add dried chili peppers and peppercorns
Put in the blast, remove the minced and place in another bowl. Fourth, use the crude oil pot, add soup, pepper, soy sauce, monosodium glutamate, sugar, salt and fry the tenderloin slices into the pot immediately, fry until seven or eight ripe, pour the juice on the pea seedlings, and pour the fried dried peppers and peppercorns on top of the tenderloin slices. Then burn a little hot oil and pour it on.
。 Crispy cinnamon fish
【Dish name】 Crispy cinnamon fish 【Cuisine】 Sichuan cuisine 【Features】 Yellow with red color, suitable for all seasons. (Sichuan cuisine) 【Ingredients】 Osmanthus fish (1 piece, about 1000 pieces), monosodium glutamate, dried diamond powder (75 grams), rice wine, refined salt, wet diamond powder (20 grams), green onions, ginger, tomato sauce (60 grams), sugar, balsamic vinegar, pepper [production process] First, the cinnamon fish is scaled and deviseled, washed, the back of the back of the crescent-shaped flower knife, on the fish body smeared with pepper, salt, wine, sub-wipe wet diamond powder, and then smeared dry diamond powder, into the Pot of Lard frying, about ten minutes can be penetrated, up the pot. Second, another onion,
Ginger, tomato sauce, sugar, vinegar, monosodium glutamate, oil, salt are sautéed in a pan of oil, placed in a small bowl and served with the fish.
。 South row chowder
【Dish name】 Nanpai Chowder 【Cuisine】 Sichuan cuisine 【Features】 Excellent color and flavor, suitable for the first dish of the feast. (Sichuan cuisine) 【Ingredients】 Dried abalone (8 pieces), white radish, pigeon eggs (12 pieces), cooked ham, sea cucumber, sugar, squid, green onion ginger, fresh mushrooms, diamond powder, shiitake mushrooms, rice wine, cooked chicken, pepper, vegetable hearts, chicken soup, winter shoots, boric acid. 【Preparation process】 First, the abalone is boiled several times in boronic acid puff pastry with a two-sided knife in the flowering water to remove the boronic acid taste, and then seasoned with chicken soup, green onion, ginger, and grilled on a low heat until it tastes. 2. Add the sea cucumber to the top, ginger, oil, wine and chicken broth and grill it over low heat until it tastes good. Third, drain the squid with a knife and oil. Fourth, cut the radish and winter shoots into various patterns, soak them in warm oil together with the mushrooms and vegetable hearts, steam the pigeon eggs and shell them, sprinkle some dry diamond powder, and fry them in the oil pan. Cook over low heat for about 10 minutes. Sixth, the above various raw materials and cooked ham, cooked chicken into the chicken soup, add salt, monosodium glutamate, sugar, rice wine, pepper and other ingredients to bake, classified and colored into a circle (pigeon eggs in the center), and then burn some soup, add some wet diamond powder, pour it is good.
。 Sour and spicy sea cucumber
【Dish name】 Sour and spicy sea cucumber 【Cuisine】 Sichuan cuisine 【Features】 Sour and spicy, golden color, suitable for all seasons. (Sichuan cuisine) 【Ingredients】 Sea cucumber (500 grams), salt, bamboo shoots (40 grams), sugar, ham (40 grams), balsamic vinegar, chicken (40 grams), pepper, winter mushrooms, monosodium glutamate, rice wine, green onion ginger, soy sauce, diamond powder, chicken soup [Preparation process] First, the sea cucumber is good. Cut into long wide strips. Bamboo shoots, ham, chicken, shiitake mushrooms and other ingredients are cut into slices. Second, remove the sea cucumber with boiling water. In another lard pan, fry the shallots and ginger in the pan until it turns yellow, and mix the sea cucumbers and mix
Pour the ingredients and wine, soy sauce, salt, sugar, vinegar, monosodium glutamate, pepper, etc. into the pot, add chicken soup, and bake together over low heat for about a quarter of an hour.
。 Dry-roasted shark fin soup
【Dish name】 Dried grilled shark fin 【Cuisine】 Sichuan cuisine 【Features】 Crisp and expensive, has always been listed as one of the delicacies. (Sichuan cuisine) 【Ingredients】 Dried shark fin soup (500 g), chicken broth (to taste), lard (125 g), wet diamond powder (32. 5 grams), monosodium glutamate, sugar, green onion, ginger, rice wine, chicken fat, soy sauce, salt, pepper [production process] First, add dried shark fin soup with water, put it on a low heat and simmer for four hours, wipe off the sand on the wings, and then immerse in boiling water, simmer for four hours, the wings can be penetrated, fish out and remove the bones, put into the pot, add water (not over shark fin), green onion ginger, wine, simmer through with low heat, pour out the original soup, so that it can be simmered four or five times in a row, and the fishy smell of shark fins can be cleaned. Shark fins are then wrapped in gauze and simmered in chicken soup (chicken soup is less than shark fin soup). Second, take the package, still put the shark fin in the original chicken juice, add soy sauce, monosodium glutamate, wine, sugar, salt, green onion, ginger, lard, pepper and other seasoning, and finally under the diamond powder, burn until the juice is dry, and then drop a little chicken fat is good.
。 Crispy duck
【Dish name】 Crispy duck 【Cuisine】 Sichuan cuisine 【Features】 Crispy flavor, golden color. 【Ingredients】 Light duck (1500 grams), green onion (80 grams), coarse salt (65 grams), ginger (130), peppercorns (8 grams), rice wine (a little), cinnamon (20 grams), soy sauce (a little), star anise (8 grams), cumin (4 grams), 【Preparation process】 First, remove the duck's internal organs, wings, duck feet, duck riots, and then flatten the sternum at the duck breast, spread the salt all over the body, add various spices such as cinnamon, star anise, cumin, green onion, ginger, etc., steam for about three hours, take out and dry. Second, start the frying pan, heat it with a low flame, put the duck into the pot, fry it, pick it up, smear some rice wine and soy sauce on the duck skin, and fry it until it is golden and sodium-colored. When eating, when eating, it can be eaten with pepper salt and pepper
。 Sauce fried duck pieces
【Dish name】 Sauce fried duck nugget 【Cuisine】 Sichuan cuisine 【Features】 Crisp and fragrant, red color sauce. (Sichuan cuisine) 【Ingredients】 Roasted duck nuggets (300 grams), bamboo shoots (40 grams), sweet noodle sauce (20 grams), rice wine (3 grams), minced garlic (3 grams), ginger (20 grams), sesame oil (3 grams), chicken soup (1 spoon), sugar (a little), green onion (30 grams) 【Preparation process】 1. Cut the roasted duck into long cubes about 1 inch long and 4 minutes wide, put it into a pot of high heat, and then burst the water and remove it. 2. Take the bamboo shoots into the pot, add sweet noodle sauce, wine, ginger, minced garlic and stir-fry, then pull the duck pieces in, green onion, sugar and so on
Chicken broth, turn it over a few more times to dry it, and then add sesame oil when it is cooked. Note: This dish must be heated, first with high heat, then with a low flame, so that the duck pieces are crispy and flavorful.
。 Crystal pumpkin
【Dish name】 Crystal pumpkin 【Cuisine】 Sichuan cuisine 【Features】 Spicy sweet and fragrant, yellow color. (Sichuan cuisine) 【Ingredients】 Pumpkin (1 piece, about 1700 grams), big fat chicken (200 grams), sweet noodle sauce (6 grams), bean paste, soy sauce, sugar, sesame oil, wine stuffing sauce, green onion and ginger minced, rice noodles, lard, peppercorns, kale leaves, rice wine [Production process] First, after washing the pumpkin, carve various patterns around the melon skin, and the top of the melon should also be engraved with some patterns. Then cut off the top of the melon as a melon cap, remove the melon, and put it in a pot of simmering oil for seven minutes, so that the water in the melon is removed and shiny. 2. Cut the chicken into thick slices of about 1 inch. According to the preparation method of the steamed chicken above, part of the ingredients used to make the steamed chicken is to make this dish and). 3. Stuff the steamed chicken into the pumpkin, steam it for 20 minutes before eating, take it out and put it on a round dish, and use the fried kale leaves around the plate to make edges
。 Steamed chicken
【Dish name】 Steamed chicken 【Cuisine】 Sichuan cuisine 【Features】 Aromatic, slightly sweet, soy sauce color, suitable for all seasons. 【Ingredients】 Fatty chicken (200 grams), sugar (6.5 grams), sweet noodle sauce, sake sauce, soy sauce, rice flour, sesame oil, whole peppercorns, minced green onion and ginger, lard (a little), pepper, rice wine, cooked peas, fine salt, bean paste [Production process] First, cut the chicken into thick slices about 1 inch long, and mix with sweet noodle sauce, bean paste, sugar, soy sauce, green onion, ginger, rice wine, pepper, wine sauce and other seasonings. Second, the rice is also fried until yellow, add peppercorns together, grind into minced, then add lard, sesame oil, mix well with chicken slices and put them in a bowl, then mix the cooked peas with rice flour and pepper powder, add a little salt, put it on the top of the bowl, steam it, flip it on the plate and serve
。 Yellow braised chicken nuggets
【Dish name】 Yellow braised chicken nuggets 【Cuisine】 Sichuan cuisine 【Features】 Chicken juice is thick, with fresh and sweet, rotten in the mouth, light sauce color, suitable for all seasons. (Sichuan cuisine) 【Ingredients】 Chicken (200 grams), bamboo shoots (or shiitake mushrooms) (65 grams), rice wine (6.5 grams), soy sauce (3 grams), monosodium glutamate, ginger, wet diamond powder (8 grams), green onions, salt, sugar, chicken broth (130 grams). 【Preparation process】 Cut the chicken into 1-inch cubes, first fry in a warm lard pan for half a minute, that is, add bamboo shoots or shiitake mushrooms and seasoning (green onion, ginger, rice wine, soy sauce, wet diamond powder, salt, sugar, monosodium glutamate, chicken broth), simmer for 10 minutes, then use wet diamond powder to cook in the pot.
。 Vinegar slip cucumber
【Dish name】 Vinegar cucumber 【Cuisine】 Sichuan cuisine 【Features】 Sweet, sour, green, suitable for all seasons. (Sichuan cuisine) 【Ingredients】 Tender cucumber (300 grams), sugar (6 grams), balsamic vinegar (7.5 grams), green onion and ginger (4 grams), refined salt (4 grams), dried chili knots (a little), soy sauce (a little), wet diamond powder (a little), whole pepper (a little) [Production process] 1. Dig out the cucumber, cut it into comb thin slices, put a little fine salt and mix, squeeze out the juice. Second, start the sesame oil pot, after boiling until it is hot, put the peppercorns and dried peppers into the stir-fry red, then put the cucumber, and then mix the onion ginger, vinegar, soy sauce, wet diamond powder into it, and fry it a few times.
。 Shredded beef with fish flavor
【Dish name】 Shredded beef with fish flavor 【Cuisine】 Sichuan cuisine 【Features】 Fish flavor, slightly spicy, light sauce color, suitable for all seasons. (Sichuan cuisine) 【Ingredients】 Shredded beef (200 grams), bamboo shoots (65 grams), chili oil (4 grams), pickled chili pepper (13 grams), egg (1 piece), balsamic vinegar, rhombus powder, sugar, soy sauce, green onion, rice wine, ginger, fine salt, garlic paste, pepper powder, wet diamond powder, monosodium glutamate [Production process] 1. Mix the shredded beef into the brine mixed with egg white, dried diamond powder and fine salt, and fry it out. Stir-fry the shredded bamboo shoots and pickled chili peppers in a lard pan, then add the shredded beef and sauté over high heat for more than ten seconds (the beef must be removed.)
the thread is stirred and not stuck), drain the oil. Second, the prepared fish flavor, namely ginger, garlic paste, sugar, rice wine, vinegar, chili oil, diamond powder, green onion, soy sauce, flavor
。 Stir-fried meat with sauce
【Dish name】 Sauce fried meat 【Cuisine】 Sichuan cuisine 【Features】 Fragrant sauce flavor, dark sauce color, suitable for all seasons. (Sichuan cuisine) 【Ingredients】 Sitting pork (200 grams), mustard greens (65 grams), sugar (4 grams), soy sauce (4 grams), sweet noodle sauce (10 grams), rice wine (6.5 grams), green onion and ginger (6.5 grams), garlic seedlings (a little) 【Preparation process】 1. Put the meat into boiling water and cook seven ripe, cut into thin slices about 2 inches long and 2 minutes thick, and fry them thoroughly in a pot of lard (until the meat slices are rolled). 2. Add shallots, ginger, soy sauce, sweet noodle sauce, rice wine, sugar, and finally mustard greens and garlic
Fry the seedlings and stir-fry for twenty seconds.
。 Fish-scented waist flowers
【Dish name】 Fish fragrant waist flower 【Cuisine】 Sichuan cuisine 【Features】 Tender and crispy, fishy, dark sauce color. (Sichuan cuisine) 【Ingredients】 Pork loin (200 grams), bamboo shoot slices (40 grams), shiitake mushroom slices (20 grams), balsamic vinegar (8 grams), chili oil, pickled chili pepper (13 grams), dried diamond powder, sugar, green onion ginger, pepper powder, soy sauce, monosodium glutamate, garlic paste, pepper powder, wet diamond powder, yellow wine, refined salt [Production process] First, cut the waist in half, remove the lump debris, comb the flower knife, cut into small strips, sprinkle a little salt, wine, pepper powder, squeeze dry with a clean cloth, put into the dry diamond powder and tumble, Then put in the pot of lard and fish out (grasp the time and keep it tender). Second, soaked chili peppers, shiitake mushroom slices, bamboo shoot slices into the oil pot and stir-fry, while the prepared fish flavor (that is, ginger, green onion, soy sauce, pepper, chili oil, monosodium glutamate, garlic paste, sugar, vinegar, wet powder) and the waist into a stir-fry is good, the taste is tender and crisp, fishy, dark sauce color.
。 Dry sautéed eel back
【Dish name】 Dried sautéed eel back 【Cuisine】 Sichuan cuisine 【Features】 Flavor fresh and tender, golden brown. (Sichuan cuisine) 【Ingredients】 Eel (500 grams), sake brewing (20 grams), green onion and ginger, sugar (3 grams), garlic slices, monosodium glutamate, pickled chili pepper (25 grams), soy sauce (4.5 grams), watercress paste (a little), wet diamond powder (6 grams), pepper powder, [production process] 1, eel boneless, cut into pieces, simmer in oil pot, add pickled chili pepper, watercress sauce, peppercorns, wine stuffing, sugar, monosodium glutamate, soy sauce and other ingredients. Second, put some soup, wait for it to dry slowly, add green onion, ginger, garlic slices, and finally use wet diamond powder to harvest it.
。 Kimchi minced meat
【Dish name】 Kimchi minced meat 【Cuisine】 Sichuan cuisine 【Features】 This series is authentic Sichuan flavor, spicy, kimchi with sour. The color is beautiful, red and white. (Sichuan cuisine) 【Ingredients】 Fatty lean minced pork (65 grams), kimchi (200 grams), green onion and ginger (6.5 grams), sugar (3 grams), rice wine (a little), sesame oil (4 grams), minced garlic (a little), dried chili peppers (a little) [Preparation process] First, put the dried chili peppers into the lard pot and stir-fry the spicy, that is, the minced meat, green onions, ginger, add the stir-fried puff pastry. Second, add minced garlic, rice wine, oil, sugar, sesame oil to stir-fry a few times, and finally add kimchi (kimchi cut into minced, water to squeeze dry) and fry for two minutes.
。 Sichuan root tea
【Dish name】 Sichuan root tea 【Cuisine】 Sichuan cuisine 【Features】 Sichuan root is warm and spicy. Into the liver, biliary meridians. and blood, qi, wind and pain relief. Cure wind fever headache. 【Raw materials】 5 grams of Sichuan root, 10 grams of tea leaves. 【Production process】
Fry in water and serve hot before meals.
。 Sour and spicy cabbage
【Dish name】 Sour and spicy cabbage 【Belonging to the cuisine】 Sichuan cuisine 【Features】 This dish is crisp and salty, sour, spicy, sweet, fragrant, is Sichuan flavor, drinking and eating salty. 【Raw materials】 Yellow bud cabbage five pounds; dried pepper one or two two dollars; fine salt three two; ginger shredded one or two; white sugar four two; peppercorn three dollars; vinegar five two; sesame oil three two [production process] 1. Select the yellow bud white that hugs very tightly, remove the outer help to wash, cut into two cloves, cut into inch and a half long segments, and then cut straight into two-minute wide thick wire. 2. Take a large pot, put a layer of vegetables and sprinkle a layer of salt, then mix well and use a large plate
After three hours of salting, squeeze out the water and still put it in the basin, add sugar and vinegar and mix well. Dried chili peppers are washed off the floating ash, soaked softly and cut into strips, and placed on the dish together with ginger shreds
。 Steamed turtle
【Dish name】 Steamed turtle 【Cuisine】 Sichuan cuisine 【Features】 Sichuan traditional dish. Made from turtles as raw materials, they are steamed in a sand pot. Turtle is a tonic product, delicious meat, rich in nutrition, has a high therapeutic health value [raw materials] turtle 750 grams, chicken wings 30 grams clear soup 500 grams of fine salt, 2 grams of monosodium glutamate, pepper 1 gram, green onion, ginger 15 grams each [production process] turtle is disemboweled and washed, together with chicken wings into the bowl, Jiaqing sugar, salt, monosodium glutamate, pepper, onion, ginger on the body steamed; after steaming, pick out the green onion, ginger, chicken wings do not want, and then you can eat
。 Sauerkraut fish
【Dish name】 Sauerkraut fish 【Cuisine】 Sichuan cuisine 【Features】 Sichuan home cooking. It is made with fresh grass carp as the main ingredient and is cooked with Sichuan kimchi. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The meat of the vegetables is tender and tender, [Raw materials] 600 grams of grass carp, 100 grams of pickled sauerkraut 25 grams of pickled red pepper, 15 grams of pickled ginger and green onion, 3 grams of peppercorns, 5 grams of garlic, 4 grams of refined salt, 10 grams of cooking wine 500 grams of broth, 500 grams of cooked vegetable oil [Preparation process] Cut the fish into 3 points on each side, dry the sauerkraut into thin strips, chop the pickled red pepper, cut the ginger into granules; place the wok on medium heat, cook the vegetable oil until it is 60% hot, and fish out when the fish is fried yellow;
Add the pickled red pepper, ginger, green onion, then add to the broth and put the fish in the soup. Bring the soup to a boil and move to a low heat, add the pickled sauerkraut, cook for about 10 minutes and place on a plate. Add vinegar to the pot, ?
。 Spicy chicken cubes
【Dish name】 Spicy chicken 【Cuisine】 Sichuan cuisine 【Features】 Sichuan style famous dishes. Stir-fried with chicken breasts and chili peppers. Pickled red pepper is a Specialty of Sichuan and is a unique seasoning of Sichuan cuisine. Spicy chicken diced chicken cooked with it 【Ingredients】 250 grams of tender chicken breast 20 grams of pickled red pepper 70 grams of water chestnut 3 grams of vinegar, 2 grams of sugar, 25 grams of wet starch Cooking wine, soy sauce, ginger slices, garlic slices 10 grams of monosodium glutamate 35 grams of broth 35 grams of green onion 15 grams of sesame oil, 5 grams of refined salt 100 grams of lard [Preparation process] Carve the chicken breast into 0.3 cm square cross pattern, cut into 1.5 cm square dice, put into a bowl, add wet starch 20 grams, refined salt, cooking wine 5 grams mix well, soy sauce, cooking wine 5 grams, sugar, vinegar, Broth, 5 grams of wet starch, monosodium glutamate mixed into juice;
Peel the water chestnuts, cut into 1 cm cubes, cut the green onion into 1 cm granules and chop the red peppers. Heat the lard until six ripe, add the diced chicken and fry it, and then?
。 Dry roasted chicken wings
【Dish name】 Dried roasted chicken wings 【Cuisine】 Sichuan cuisine 【Features】 Sichuan cuisine. Chicken wings are the main ingredient, made of dry roasting, and the dishes are dark red in color, tender in flavor, salty and spicy. Sichuan people cook chicken wings a variety of methods, dry roasting that is, [raw materials] chicken wings 250 grams of pork plate oil, peanut oil 50 grams ginger grains, garlic grains 15 grams each, watercress 30 grams, soy sauce, refined salt 5 grams each, monosodium glutamate 2 grams, pepper noodles 1 gram, coarse green onion, cooking wine 25 grams each, sugar 10 grams, eggs 2, [production process] chicken wings with refined salt, cooking wine, pepper noodles, eggs, dried bean flour into a paste, the chicken wings mixed well. Peel and cut into granules of plate oil, fry in hot oil; heat the oil in the pan until it is 60% hot, and fry the chicken wings one by one until they are golden brown;
Pour off the remaining oil in the pot, sauté the watercress red, add the soup and cook slightly, remove the watercress residue, add the diced oil, ginger, garlic, green onion, add soy sauce, cooking wine, sugar, burn through the flavor, add flavor
。 White fruit roast chicken
【Dish Name】 White Fruit Roasted Chicken 【Cuisine】 Sichuan Cuisine 【Features】 Mellow and Fresh, Chicken Tender, White Fruit Sweet [Raw Materials] 1250 grams of net hen, 250 grams of white fruit, 750 grams of clear soup, 500 grams of pork oil, 20 grams of chicken oil, 50 grams of ginger, garlic white, cooking wine 50 grams each, pepper, carrot 2 grams, salt 5 grams, monosodium glutamate 1 gram, wet starch 25 grams [Production process] (1) Shell the white fruit, heart buds, wok on high heat, burn the lard to 60% heat, put the white fruit until it is fished out of the skin. Cut the carrot into small plum blossom shapes and blanch it; (2) Put the chicken into boiling water and then fish it up, rinse it in clean water; (3) add ginger, green onion, cooking wine, pepper and chicken in clear soup, boil it for a low heat, add white fruit and refined salt when the chicken is roasted until it is eight ripe, put the chicken on the plate when the white fruit is burned, and surround the chicken; put the soup in the pot on the high heat, remove the ginger and shallots, hook in the wet starch, the soup is thick with MSG, chicken fat and evenly raised the pot, called with the chicken, carrots and small plum blossoms around the chicken.
。 Camphor tea duck
【Dish name】 Camphor tea duck 【Cuisine】 Sichuan cuisine 【Features】 Sichuan Chengdu cuisine. Created by celebrity chef Huang Jinglin. The finished dish is bright red in color, crisp on the outside and tender on the inside, with a strong aroma of camphor wood and flower tea, and the flavor is very unique. 【Ingredients】 1 fat duck 2000 g 1 flower tea, camphor tree leaves, mash juice 50 g each, straw, pine cedar branches 500 g each Fine salt, sesame oil 10 g each, cooking wine 25 g, pepper 1 gram, pepper powder 1.5 g Cooked vegetable oil 1000 g [Production process] Duck from the back tail 7 cm long mouth, remove the internal organs, anus, cooking wine, mash juice, pepper, salt, pepper mixed well with the duck body marinade for 8 hours, into boiling water to blanch the skin, drain and put into the smoker, the flower tea, straw, pine bark,
Mix the leaves of the camphor trees into a fumigation until the duck skin is yellow, take it out, steam it for two hours, cool it, cook the vegetable oil to 80% heat, put in the fumigated duck, fry until the duck skin is crispy?
。 Kung Pao Chicken Cubes
【Dish name】 Kung Pao chicken 【Cuisine】 Sichuan cuisine 【Features】 Sichuan Chengdu famous dish. It is made by stir-frying chicken breast, peanut rice and dried chili peppers. The color of the dish is golden, the chicken is tender, the peanut rice is crisp, the salty and spicy is slightly sweet 【Raw materials】 300 grams of chicken breast, 50 grams of peanut rice 20 grams of dried red pepper, 2 grams of peppercorns, 10 grams of soy sauce, 10 grams of vinegar, 15 grams of sugar, 10 grams of cooking wine, 10 grams of refined salt, 1 gram of monosodium glutamate, 2 grams of ginger slices, 2 grams of garlic slices [Preparation process] 1. De-ribbed chicken breast, cut into cross flower knives, cut into 2 cm square cubes, put in a bowl with soy sauce, fine salt, cooking wine yard flavor, mix well with water bean flour; 2. Mix well with soy sauce, sugar, vinegar, monosodium glutamate, and clear soup 3. Dried red pepper to remove seeds, cut into 2 cm long knots; 4. Peanuts and rice are soaked in warm water and peeled, fried crisply; 5. The oil in the pot is boiled to 50% hot, put dry peppers and peppers, fried brown-red, pour in chicken cubes and stir-fry, add ginger, onions and garlic and stir-fry well, cook into the sauce, add peanuts and rice to turn over twice and put on the plate
【Dish name】 Spicy chicken diced 【Cuisine】 Sichuan cuisine 【Features】 Slightly sweet, delicious taste, one of the traditional dishes of Sichuan. 【Ingredients】 200 grams of chicken shoots, 100 grams of green shoots. 25 grams of pickled chili peppers. Seasoning 60 grams of large oil, 20 grams of soy sauce and cooking wine, 3 grams of monosodium glutamate, 3 grams of salt, 15 grams of sugar, 20 grams of wet starch, 5 grams of vinegar, 50 grams of green onion, ginger and garlic, a little soup. 【Preparation process】 (1) Cut the chicken into 1 cm cubes, mix well with a little salt, soy sauce, cooking wine, use wet starch pulp, and then mix with some oil. (2) Cut the green shoots into cubes. Cut the ginger and garlic into slices. Finely chop the pickled chili peppers and set aside. Then use the soup, green onion, ginger, garlic, cooking wine, soy sauce, sugar, wet starch, and MSG to face the sweet juice. (3) Heat the stir-fry spoon over high heat and put in a large oil, and after the oil is hot, put it in...
。 Pujiang crab soup
【Dish name】 Pujiang crab soup 【Cuisine】 Sichuan cuisine 【Features】 This dish is based on lice crab, because the lice crab is produced in wusongkou and Chuansha area of the Huangpu River, so it is called "Pujiang crab soup". (Shanghai cuisine) 【Ingredients】 Lice crab (300 grams), egg white (2 pieces), cooked ham (12.5 grams), fresh milk (20 grams), minced green onion and ginger rice (12.5 grams), rice wine, salt, monosodium glutamate powder, chicken stimulation (250 grams) [Production process] First, rinse the lice crab with water, and then change the water to raise for half an hour, so that it spits out the sludge in the abdomen. Second, put the lice crab in a round bottom pot, add chopped green onion, ginger rice and then mash the crab with wooden kai, then wrap it with a clean cloth to twist out the juice, pour it into a dry pot, add chicken soup, salt, monosodium glutamate, wine, boil on the stove, skim off the foam on it, mix the wet diamond powder into a pulp, and then beat the egg white, fresh milk and pour it into a roll, pour lard, then put it into the soup bowl, sprinkle some minced ham.
。 White meat with garlic paste
【Dish name】 White meat with garlic paste 【Cuisine】 Sichuan cuisine 【Features】 Meat white juice red, garlic flavor is strong, spicy and refreshing. 【Ingredients】 Pork rump 500 g. 50 grams of garlic, 50 grams of fine soy sauce, 10 grams of red oil, 2 grams of salt, 50 grams of cold soup, 10 grams of brown sugar, 3 grams of spices, 1 gram of monosodium glutamate. 【Preparation process】 The pork is washed, cooked in a soup pot, then soaked in the original soup until warm, then dried with water, and the slices are about 10 cm long and about 5 cm wide and plated. Garlic is pounded, salted and cold soup is added to form a thin paste, which becomes a garlic paste. The best soy sauce is boiled over low heat to make a thick consistency, and the soy sauce is copied with MSG. Mix the garlic paste, copied soy sauce and red oil into a sauce and drizzle over the slices of meat.
。 Fishy minced and smooth meat
【Dish name】 Fish fragrant minced and smooth meat 【Cuisine】 Sichuan cuisine 【Features】 Bright red color, fresh and tender texture, strong fish flavor. 【Ingredients】 350 grams of pork, 50 grams of water hair fungus, 50 grams of water hair orchid shoots. 15 grams of pickled chili peppers, 3 grams of salt, 20 grams of soy sauce, 20 grams of cooking wine, 10 grams of ginger, 10 grams of garlic, 15 grams of green onion, 30 grams of sugar, 15 grams of vinegar, 1 gram of monosodium glutamate, 30 grams of bean flour, 30 grams of soup, 50 grams of clear oil. 【Preparation process】 Cut the pork into fingernail-sized slices, add salt, soy sauce, cooking wine, and water bean flour and mix well. Wash and cut the fungus and orchid shoots into small pieces, add them to boiling water and drain thoroughly. Pickled chili peppers to remove seeds and finely chop. Finely cut the ginger and garlic and cut the green onion into flowers. Use salt, soy sauce, cooking wine, monosodium glutamate, sugar, and vinegar. Combine the water bean flour and soup into a bowl to form a sauce. Put the pot on the fire, heat the oil, add the meat slices and fry them, stir-fry the chili peppers, ginger and garlic a few times, then stir-fry the fungus, orchid shoots and green onions, cook the sauce, push the pot evenly, and put it on the plate.
。 Jar meat
【Dish name】 Jar meat 【Cuisine】 Sichuan cuisine 【Features】 Rich raw materials, rich form, brown and red color, strong taste, fresh and delicious. 【Ingredients】 Pork belly with pork belly 500 grams, fried pork balls 75 grams, eggs 200 grams, chicken 50 grams, ham 25 grams, cuttlefish 50 grams, winter shoots 25 grams. 25 grams of mushrooms, 10 grams of golden hooks, 10 grams of ginger, 15 grams of green onion, 2 grams of pepper, 500 grams of fresh soup, 250 grams of lard, 25 grams of dried bean flour, 3 grams of refined salt, 15 grams of soy sauce, 20 grams of mash juice, 25 grams of rock sugar juice. 【Preparation process】 Pork, chicken and pork bones are boiled in a pot of boiling water for a few minutes, the pork is cut into 7 cm square pieces, and the chicken is cut into pieces. The eggs are cooked, shelled, coated with finer than bean flour, fried in a lard pan and fished out. Cut the winter shoots into hob pieces. Cut the ham into thick strips, wash the gold hook and cuttlefish semen and rinse it. Put pork bones in the small clay altar, put pork, chicken, cuttlefish, golden hooks, ham, winter shoots, eggs, pork balls, etc. into the altar, add refined salt, soy sauce, wake up sauce, rock sugar juice and gauze bag of ginger (broken), green onion (knot)), pepper (crushed), mushroom (hair growth), and mixed with fresh soup, and then seal the altar mouth with paper (wetting), the altar is placed on the chaff shell for about five or six hours, then remove the sealing paper, take out the gauze bag containing ginger, green onion and mushroom, and put it on the plate.
。 Dried sautéed shredded meat
【Dish name】 Dried sautéed meat shredded 【Cuisine】 Sichuan cuisine 【Features】 Brown and red color, dry and crispy, salty and umami. 【Ingredients】 350 grams of pork, 50 grams of fresh winter shoots. 5 grams of dried chili peppers, 10 grams of shallots, 50 grams of vegetable oil, 10 grams of cooking wine, 3 grams of salt, 10 grams of soy sauce, 0.5 grams of monosodium glutamate. 【Preparation process】 Pork cut into two groups of shreds about 6 cm long. Cut the bamboo shoots into two coarse wires about 5 cm long. Cut the green onion and dried chili peppers into thin strips. Place the pan on medium heat, heat the vegetarian oil (about 120 ° C), add the dried chili pepper shreds and fry them into a brownish red, then add the shredded meat, sauté the water vapor, add cooking wine and salt. Soy sauce and bamboo shoots continue to stir-fry, sauté until dry and fragrant oil, stir-fry the chili pepper and MSG, put it on the plate, sprinkle with green onion and serve.
。 Dongpo meat
【Dish name】 Dongpo meat 【Cuisine】 Sichuan cuisine 【Features】 Bright red color, soft and crispy fire, salty and slightly sweet, fat but not greasy. 【Ingredients】 750 grams of pork. 15 grams of ginger, 20 grams of green onion, 2 grams of peppercorns, 15 grams of cooking wine, 3 grams of salt, 20 grams of sugar, 250 grams of vegetable oil, 750 grams of fresh soup. 【Preparation process】 Pork is washed, put into a pot of boiling water with chicken bones, come and go to the blood water, dry the water, smear sugar color, fry in the oil pan until the skin is yellow. Ginger (pat pine), green onion (knot), peppercorns wrapped in gauze; put chicken bone pad bottom in the jar, put in the spice package, add fresh soup, put the fried meat in, then add cooking wine, salt, sugar color, simmer over low heat until the meat is hot, fish out the plate, the original juice is thickened and drizzled on the plate.
。 Amaranth lion's head
【Dish name】 Amaranth lion's head 【Cuisine】 Sichuan cuisine 【Features】 The meat is tender, fresh and delicious, and the amaranth is fragrant, which is a seasonal dish in spring. 【Ingredients】 500 grams of pork, 100 grams of vegetables, 100 grams of water chestnuts, 30 grams of golden hooks, 50 grams of ham. 3 grams of salt, 3 grams of pepper, 20 grams of cooking wine, 40 grams of egg white bean powder, 500 grams of lard, 10 grams of ginger, 15 grams of green onion, 500 grams of fresh soup, 1 gram of monosodium glutamate, 15 grams of water bean powder, 10 grams of cooked chicken fat. 【Preparation process】 The golden hook is soaked, the water chestnut is peeled, and the pork and ham are cut into small grains of about 3 cm, and put in a pot, add salt, pepper and cooking wine. Egg white bean flour, mix well to make four equal flat round meat balls. Wash the amaranth. Heat the lard on high heat (about 150°C), add the meat balls and fry until light brown. From the pot, put into the jar, add fresh soup, salt, cooking wine, ginger (pat pine), green onion (knot), boil to skim off the foam, switch to simmering over low heat, add pepper, add the amaranth to burn into the flavor, put in MSG, fish up the meat balls and put them on the plate, set the amaranth around, the original juice is thinned with water bean flour; drizzle into the cooked chicken fat, pour on the plate.
。 Toon white shredded meat
【Dish name】 Toon white meat shredded 【Cuisine】 Sichuan cuisine 【Features】 Rich red flavor, salty and slightly spicy, aromatic and delicious. 【Ingredients】 Pork hind leg meat (with skin) 500 grams, Tsubaki sprouts 100 grams. 20 grams of fine soy sauce, 15 grams of sugar, 10 grams of chili oil, 5 grams of sesame oil, 1 gram of monosodium glutamate, 2 grams of refined salt, 10 grams of garlic paste. 【Preparation process】 Pork scraped and washed, cooked in the soup pot, soaked in hot soup for 10 minutes, scooped up and dried water, cut into two coarse silks about 6 cm long, and plated. Wash the buds, put them in a bowl, simmer them in boiling water, remove the stems and cut into fine pieces. Soy sauce, sugar, chili oil, sesame oil, monosodium glutamate, garlic paste, salt, etc. are mixed into a bowl to form a sauce, drizzled on the shredded meat, and then sprinkled with tsubaki sprouts.
。 Watercress elbow
【Dish name】 Watercress elbow 【Cuisine】 Sichuan cuisine 【Features】 Bright color, sticky elbow, fat but not greasy, slightly spicy and fragrant. 【Ingredients】 Pork knuckle (boneless) 500 g. 100 grams of green garlic seedlings, 25 grams of watercress in Yanxian County. 50 grams of lard oil, 500 grams of fresh soup, 3 grams of salt, 15 grams of cooking wine, 15 grams of sugar color, 30 grams of vegetable oil, 15 grams of water bean flour. 【Production process】 Wash the pork knuckle, put the chicken bones into the pot and out of the water, fish out and rinse. Use a knife to cut the elbow into large squares, place the chicken skeleton in the pot, and place the elbow skin down on the chicken bone. Put the wok on the fire, heat the lard under the lard, add the finely chopped watercress and fry it red, add fresh soup, drain the watercress residue, add salt, cooking wine, sugar color, pour into the pot containing the elbows: put the pot on high heat, remove the foam, move to a low heat and simmer until the juice is thick, and then fish out the elbows. Heat the oil under the pot, put the garlic seedlings, salt, cooking wine, stir-fry slightly, start the pot on the bottom of the plate, put the elbow skin upwards on the garlic seedlings, simmer the elbow in the thick juice to thicken, add water bean flour to hook the mustard, collect the juice, when the oil is brightened, the pot is drizzled on the elbow.
。 Red dates simmer elbows
【Dish name】 Red jujube simmered elbow 【Cuisine】 Sichuan cuisine 【Features】 Bright red color, soft and sticky elbow, sweet and salty. 【Ingredients】 Pork knuckle 750 grams, red dates 50 grams. 25 grams of rock sugar, 10 grams of ginger, 15 grams of green onion, 3 grams of salt, 750 grams of fresh soup. 【Production process】 Wash the pork knuckle, add boiling water to remove the bloody taste, fish out and rinse, and wash the red dates. The rock sugar is smashed and partly sautéed into a sugar juice. Put the chicken bone bottom in the jar, put the pork knuckle on top, add the fresh soup, ginger (pat pine), green onion (knot), salt, sugar juice, boil over high heat, skim off the foam, move the heat to a low heat, pick off the green onion, ginger, red dates, rock sugar continue to simmer until the elbow soft glutinous juice is thick, put the pot in a large disc (skin up), the original juice is drizzled on the elbow.
。 Even pot soup
【Dish name】 Lian Pot Soup 【Cuisine】 Sichuan Cuisine 【Features】 The soup color is milky white, sweet, the meat slices are fat and lean, and the radish is fragrant. 【Ingredients】 Pork hind leg meat 500 g. 200 grams of white radish. 10 grams of ginger, 15 grams of green onion, 10 grams of dried chili peppers, 3 grams of peppercorns, 20 grams of watercress, 10 grams of soy sauce, 15 grams of sesame oil, 2 grams of monosodium glutamate, 25 grams of vegetable oil. 【Preparation process】 Pork is scraped and washed, boiled in boiling water, skim off the foam, add peppercorns, green onions (knots), ginger (pat loose), cook until the meat is just cooked and fished out, let cool and grow a thin slice of about 10 cm with a quick blade. Peel and wash the radish, cut into slices about 7 cm long, 3 cm wide and 0.3 cm thick, and place in a soup pot where the meat has been cooked. Cook over high heat until the radishes are soft and cook, add slices of meat, cook for a few minutes, add MSG and add MSG to the pot. Put the wok on the fire, heat the vegetable oil, add the dried chili peppers, peppercorns and stir-fry brown-red spatula, use a knife to chop into fine pieces, chop the watercress finely, put into the pot and fry until the oil is red; add the dried chili peppers. Stir-fry the minced peppercorns in a pot and bowl, add soy sauce, monosodium glutamate and sesame oil to form a sesame oil bean flavor dish and serve.
。 Goose yellow meat
【Dish name】 Goose yellow meat 【Cuisine】 Sichuan cuisine 【Features】 Golden color, shaped like a bergamot. Crispy on the outside and tender on the inside, the juice is fragrant. 【Ingredients】 250 grams of pork, 4 eggs, 75 grams of water chestnut. Salt 3 g, pepper 2 g, MONOSG 1 g. Egg bean flour 35 g, green onion 10 g, ginger 10 g, oil 500 g, pickled chili pepper 10 g, soy sauce 15 g, vinegar 10 g, sugar 20 g. 【Preparation process】 Wash the water chestnut, peel it, chop the pork separately, add salt, pepper, monosodium glutamate, egg and bean powder, green onion and ginger and mix well into the filling. Spread the eggs into a blanched pan to form egg skins, spread the egg skins on the case, and spread the egg white bean flour. Add the filling, then roll the egg skin into a rectangle about 5 cm wide and 0.7 cm thick, and then cut it into a "bergamot" shape with a knife. Heat the oil in a wok (about 150°C), roll in the bergamot and fry it until it turns yellow, and plate it. Heat the oil, sauté the soaked chili pepper shreds, cook the soy sauce, vinegar and sugar into a fish sauce, and drizzle on the bergamot roll.
。 Shredded sesame meat
【Dish name】 Sesame meat shredded 【Cuisine】 Sichuan cuisine 【Features】 Crisp and moist, fresh and sweet. 【Ingredients】 500 grams of lean pork, 25 grams of cooked sesame seeds. 10 grams of ginger and green onion, 4 grams of salt, 10 grams of cooking wine, 500 grams of vegetable oil, 25 grams of sugar, 2 grams of star anise, 10 grams of sugar color, 1 gram of monosodium glutamate, 10 grams of sesame oil, 350 grams of fresh soup. 【Preparation Process】 Wash the pork, cut into coarse strips about 10 cm long, mix with ginger (beat), green onion, salt, and cooking wine for about 30 minutes. Put the pot on the high heat, the cooking oil is hot (about 150 ° C), the shredded meat is fried until it is light yellow, fished out, the creek goes to fry the oil, the pot is washed, the shredded meat is made, the fresh soup is boiled, the oil is exhausted, add salt, sugar, star anise, sugar color after boiling, move the heat to the juice dry spit oil, put in the monosodium glutamate, sesame oil slightly, start the pan to cool, put on the plate and sprinkle the cooked sesame seeds.
。 Longan salty burnt white
【Dish name】 Longan salty roasted white 【Belongs to the cuisine】 Sichuan cuisine 【Features】 Fat but not greasy, fire but not rotten, salty and fragrant. 【Ingredients】 750 grams of pork. 100 grams of sprouts, 25 grams of pickled red peppers, 25 grams of bean drums. 35 grams of red soy sauce, 2 grams of salt, 150 grams of vegetable oil, 750 grams of soup. 【Preparation process】 Pork scraped and washed, cooked in the soup pot, scooped up and dried, smeared a little red soy sauce on the skin, into the oil pot to burn the skin, fished out until it is brownish red, soaked in the soup pot until the skin appears wrinkled, the slice is about 8 cm long, 4 cm wide and 0.4 cm thick. Pickled red peppers are cut into short sections and finely chopped. Each slice of meat is wrapped in chili peppers, two or three bean drums, in the shape of a roll, standing in a steaming bowl, and then put sprouts, red soy sauce, salt, basket steaming to take out, flip in the plate to make.
。 Steamed pork with lotus leaves
【Dish name】 Lotus leaf steamed meat 【Cuisine】 Sichuan cuisine 【Features】 Green on the outside and yellow on the inside, fresh and crispy, fragrant lotus leaves, salty and slightly sweet, unique flavor. 【Ingredients】 Pork ribs 400 grams, pork lean meat 350 grams. Five pieces of lotus leaves, 2 grams of rice flour, 20 grams of pickled chili peppers, 50 grams of green beans, 3 grams of salt, 15 grams of soy sauce, 2 grams of pepper powder, 1 gram of monosodium glutamate, 5 grams of mash juice, 20 grams of watercress of Yanxian County, 50 grams of sugar, 10 grams of sugar color, 15 grams of tofu milk juice, 10 grams of ginger, 15 grams of green onion, 2 grams of peppercorns, 3 grams of star anise. 【Preparation process】 Scrape and wash the ribbed meat and cut into slices about 5 cm long, 3.5 cm wide and 0.5 cm thick. Cut the lean meat into slices equal in size and 3 cm thick to the ribbed meat. Put it in a pot, add salt, soy sauce, pepper, monosodium glutamate, wake up sauce, Ganxian watercress (finely chopped), sugar, tofu milk, ginger rice, green onion mix well, marinate into the taste. After mixing rice, peppercorns and star anise (rotten), sauté over low heat to a brown and ground into coarse rice flour. Pickled chili peppers are seeded and cut into diagonal knife pieces. Wash and drain the green beans. Wash the fresh lotus leaves, blanch them in boiling water, remove and cut into equilateral triangles (20 pieces in total) about 15 cm long. Mix the rice noodles with the marinated slices of meat. Then take a piece of lotus leaf, put a piece of rib meat, put a few green beans, soak a section of pepper, put another piece of lean meat on top, wrap it, and make a total of 20 pieces. Arrange the stack in a steaming bowl, basket and steam (about three hours), remove the flip button and serve on the plate.
。 Fried steamed meat
【Dish name】 Fried steamed meat 【Cuisine】 Sichuan cuisine 【Features】 Both yellow and green, the meat slices are crispy on the outside and fat on the inside, fat but not greasy. 【Ingredients】 500 grams of pork. Fresh peas 100 g, rice flour 75 g, eggs 50 g, bread crumbs 50 g. 10 grams of soy sauce, 2 grams of five-spice powder, 2 grams of peppercorns, 10 grams of tofu milk juice, 10 grams of mash juice, 30 grams of sugar, 10 grams of ginger, 10 grams of green onion, 15 grams of cooking wine, 2 grams of salt, 500 grams of vegetable oil, 10 grams of pretzel salt. 【Preparation process】 Pork scrape and wash clean. Cut into 6 cm long, 4 cm wide and 0.4 cm thick slices, put in a bowl, add soy sauce, allspice powder, peppercorns, tofu milk, mash juice, sugar, ginger rice, green onion, cooking wine, salt and mix well. After marinating, add rice flour and peas and mix well. Place the slices of meat at the bottom of the bowl (in the shape of a book), put the peas on top, steam them in the basket, take out the flip buttons in the bowl, remove the slices of meat, and put the peas into the cage to keep warm. The eggs are shelled and stirred, spread over slices of meat, dipped in breadcrumbs, fried in oil until golden brown, and served on a plate with steamed peas set at both ends and served with pretzels.
。 A pint of puff pastry
【Dish name】 A pint of crispy square 【Belongs to the cuisine】 Sichuan cuisine 【Features】 Golden color, beautiful and generous, salty and crisp, refreshing and not greasy. 【Ingredients】 Pork side with ribs hard edge (about 7.5 kg) Double hemp shortbread 1 750 g. 15 grams of ginger, 15 grams of green onion, 10 grams of refined salt, 5 grams of peppercorns, 100 grams of rice wine, 25 grams of sesame oil, 5 grams of garlic slices, 20 grams of sweet noodle sauce, 10 grams of sugar, 750 grams of clear soup. 【Preparation process】 Pork is scraped clean, neatly repaired, a bamboo stick is used to prick a number of stomata in the rib gaps, dry the water, and use an iron double-stranded fork to flatten through the middle of the square meat. Dry firewood in the oven, the flame out of the furnace mouth about 30-40 cm, holding the fork handle, the skin of the meat side towards the flame, focusing on the surrounding and four corners of the meat side, and constantly turning the iron fork left and right, until a very thin layer of black charred skin on the meat skin falls off on its own (commonly known as the floating square), then the meat side leaves the fire, wipes the tip of the fork, removes the meat side and puts it into warm water to rinse, and gently scrapes off the charred skin with a knife, drys the water, smears ginger, green onions, salt, pepper juice soaked in cooking wine, and covers it for half an hour. Put red charcoal in the fire pool, fork the meat square, the skin is up, move sideways, slowly roast the thick part of the back ridge meat, and roast until the meat is cooked (commonly known as the hanging chamber). Bring the charcoal in the pool to the edge of the pool, turn the skin of the meat downwards, at this time the fork should turn fast, and the meat oil is soaked in the skin of the meat, not dripping into the pool. When baking until the square skin is golden brown, brush the sesame oil while baking, until the skin is tapped with bamboo chopsticks to make a crisp bubble sound, remove the fork from the fire pool, brush the sesame oil again, wipe the tip of the fork, and remove the iron fork. Remove the whole piece of puff pastry with a knife, change it to a rectangular strip, and place it on the meat side as it is, and place the puff pastry upwards in a large disc. Cut the green onion into flowers, slice the garlic, sweet sauce with sugar, mix the sesame oil and serve well, and serve with high-grade clear soup and double hemp crisp.
。 Longan sweet burnt white
【Dish name】 Longan sweet roasted white 【Cuisine】 Sichuan cuisine 【Features】 Beautiful appearance, sweet and fragrant and fat. 【Ingredients】 Pork fat 500 grams. 75 grams of red dates, 50 grams of washed sand, 100 grams of glutinous rice. 15 grams of brown sugar, 10 grams of lard, 20 grams of sugar, 10 grams of water bean flour. 【Preparation process】 The red dates are slightly charred on the charcoal fire, soaked in water for 20 minutes, the skin core is removed, and the sand is rolled up. The pork is cooked, scooped up and cooled, cut into slices about 7 cm long, 2 cm wide and 0.3 cm thick, each wrapped in a roll of dates, formed into a cylinder, and placed in a steaming bowl. After washing and soaking the glutinous rice, it is steamed in a basket, added brown sugar and lard, mixed well, put into a steaming bowl with meat rolls as the base, and steamed on the basket (about half an hour). Put a little sugar and water in the wok, hook into a crystal sauce, take out the steamed roasted white, flip it in a disc, and drizzle with the juice.
。 Tamales
【Dish name】 Tamales 【Cuisine】 Sichuan cuisine 【Features】 Bright red color, salty and slightly spicy, soft and sticky. 【Ingredients】 500 grams of pork. 50 grams of fresh peas, 75 grams of rice flour. 15 grams of spicy bean paste, 15 grams of soy sauce, 15 grams of wake-up sauce, 2 grams of salt, 2 grams of peppercorns, 15 grams of tofu milk, 10 grams of ginger, 20 grams of brown sugar, 10 grams of green onion, 25 grams of cold soup. 【Preparation process】 Put the rice and peppercorns into a pot, sauté over low heat until cooked, grind into coarse and powdered. The pork is scraped clean and cut into lengths of about 10 cm. 4 cm wide and 0.4 cm thick slices, put into the basin, add salt, soy sauce, brown sugar juice, wake up sauce, spicy watercress, ginger minced, tofu milk juice and mix well, add rice flour and mix well, after slightly marinating, put the meat slices into the steaming bowl to form a "book" shape. Wash the peas into a basin, add salt, rice noodles, cold soup and mix well and serve on the meat. Then basket and steam over high heat (about two hours), remove the flip button and sprinkle the green onion on the plate.
。 Sandwich sand meat
【Dish name】 Sandwich meat 【Cuisine】 Sichuan cuisine 【Features】 Sweet incense fire sticky, plump but not greasy. 【Ingredients】 Pork fat 500 grams. Washed sand 75 g, rose 25 g, glutinous rice 100 g. 50 grams of brown sugar, 50 grams of lard, 25 grams of sugar. 【Preparation process】 Pork scrape and wash, cook in the pot until just cooked, fish out and cool, use a knife to cut the long 8 cm, 4.5 cm wide, thick 0.7 cm slices (16 slices), and then the meat slices are cut in a knife, so that the skin is connected to the two thin slices. Stir-fry brown sugar in the pot, add washed sand, lard and stir-fry well, add roses and pound well. The filling is then stuffed in a sliced meat sandwich, pressed into a flat shape, and placed slice by piece in a steaming bowl to form a circle. After washing the glutinous rice, soak in water for half an hour, wrap it in a clean cloth, steam it for 20 minutes, take it out and soak it with water once, then steam it into the cage until it is soft, take out the brown sugar, lard and mix well, put it in the steaming bowl with the meat slices, steam it on the fire (about 2 hours), take it out and buckle it on the plate, sprinkle with white sugar and serve.
。 Sugar sticky sheep's tail
【Dish name】 Sugar sticky lamb tail 【Cuisine】 Sichuan cuisine 【Features】 Golden color, crispy on the outside and tender on the inside, fat but not greasy. 【Ingredients】 Pork fat 400 grams. 50 grams of eggs, 25 grams of soybean flour, 500 grams of vegetable oil, 100 grams of sugar. 【Production process】 Scrape the pork fat and wash it, cook it in a pot of boiling water, fish out the skin, let it cold cut into strips about 4 cm long and 1 cm wide and thick, rinse with boiling water to remove grease, and use a hot towel to dry the water. Beat the eggs and mix with the bean flour into an egg paste, put the meat strips into the egg paste bowl and mix well. Put the wok on high heat, cook the vegetable oil to 120 ° C, put the meat strips into the pan one by one and fry them to set the shape, and when the oil temperature rises to about 150 ° C, then put the meat strips into the frying until the outside is crispy and golden brown, and decant the frying oil. Wash the pot, put it on the fire, add water, sugar, boil until the sugar solution bubbles, put the end of the pot away from the fire, put in the fried meat strips, use a small spatula to stir-fry continuously, so that the sugar liquid is evenly glued, and the pan is plated to dry and cold.
。 The original cage jade hairpin
【Dish name】 Original cage jade hairpin 【Belonging cuisine】 Sichuan cuisine 【Features】 Shaped like a jade hairpin, the flesh is hot and soft, the taste is fragrant, and the local atmosphere is strong. 【Ingredients】 Pork ribs 750 g, rice 100 g, red amaranth 150 g, celery 50 g. 15 grams of ginger, 15 grams of green onion, 2 grams of peppercorns, 10 grams of soy sauce knife, 10 grams of tofu milk juice, 20 grams of brown sugar juice, 10 grams of watercress, 15 grams of wake-up sauce, 2 grams of salt. 【Preparation process】 Stir-fry the rice in a pan until it is slightly yellow, scoop it out and grind it into a coarse powder for later. After the pork ribs are washed, they are cut from the cracks in the meat, cut into about 7 cm long segments, and the meat at both ends is partially removed so that the bones are neatly exposed. Wash the ginger, peel it and pat it loosely, and use a knife to form a fine mince with the green onion and peppercorns. The trimmed ribs are served in the pelvis. Combine soy sauce, tofu milk, brown sugar juice, watercress, wake up sauce, Sichuan salt. Ginger and shallots, minced peppercorns and other ingredients are mixed in a bowl, poured into the rib basin and mixed well, and then added to the rice fen and mixed well. After the red cao is peeled and washed, cut into irregular pieces, put in a small bamboo steamer basket, and then the mixed ribs are neatly stacked on the red cao, cover the cage lid, steam the basket pot until the rib meat is on fire, take out and remove the lid, put a few pieces of washed celery leaves and it is ready.
。 Okara pig's head
【Dish name】 Okara pig's head 【Cuisine】 Sichuan cuisine 【Features】 Brown and red color, rich and mellow juice, sticky meat, crispy okara. 【Ingredients】 750 grams of pork head meat, 200 grams of okara. 20 grams of ginger, green onion, 3 grams of peppercorns, 2 grams of peppercorns, 5 grams of star anise, 3 grams of grass fruits, 25 grams of cooking wine, 15 grams of mash, 25 grams of rock sugar juice, 3 grams of salt, 20 grams of soy sauce, 50 grams of lard, 1 gram of monosodium glutamate, 500 grams of clear soup. 【Production process】 Wash the pig's head, remove the hair and bone residue, put it into a pot of water and cook for five minutes on high heat, rinse with water, and then cut into large diamond-shaped pieces. Ginger and green onion are loosely wrapped in ginger shallots, peppercorns, peppercorns, star anise, and grass fruits in a gauze cloth. In a large casserole dish, add the broth, add cooking wine, wake-up, rock sugar juice, salt, soy sauce and spice packets, then add the pork skull, put the changed cut pork head on the pork skull, boil it over high heat, and then seal the pot mouth with straw paper and burn it for about 4 hours. Finely ground okara, basketed and steamed for 10 minutes, taken out to cool, wrapped in a clean cloth and squeezed out of the water. Heat the pot on the heat, heat the lard, add the okara and sauté over low heat until the okara is crispy and fragrant. Remove the casserole sealed straw paper, fish out the pork head meat and plate it, decant the original juice of the roasted meat into the wok, add the sautéed okara and MSG, mix well and drizzle on the pork head meat.
。 Sweet and sour pork ribs
【Dish name】 Sweet and sour pork ribs 【Cuisine】 Sichuan cuisine 【Features】 Bright red color, dry and moist, sweet and sour taste. 【Ingredients】 400 grams of pork ribs. 25 g of cooked sesame seeds. 2 grams of salt, 2 grams of peppercorns, 15 grams of cooking wine, 10 grams of ginger, 10 grams of green onion, 500 grams of vegetable oil, 150 grams of fresh soup, 50 grams of vinegar, 100 grams of sugar, 10 grams of sesame oil. 【Preparation process】 Pork ribs are chopped into sections about 5 cm long, put into boiling water, fished out and put into a steaming pot, add salt, peppercorns, cooking wine, ginger, green onion, fresh soup into the cage and steam until the meat is out of the bone, then remove the ribs. Put the pot on the high heat, heat the oil to 180 ° C, put the ribs into the golden brown fishing, heat the vegetarian oil, fry the sugar juice, add fresh soup, the next ribs, sugar with a low heat to collect the juice, the soup will dry, add vinegar, wait for the oil to rise, drizzle with sesame oil, plate and cool, remove the sesame seeds and mix well.
。 Mesh oil waist roll
【Dish name】 Mesh oil loin roll 【Cuisine】 Sichuan cuisine 【Features】 Golden color, crispy skin and tender inside, with dipped in pepper salt and lettuce, hemp is delicious. 【Ingredients】 Pork loin 250 g. 200 g lard oil. 100 grams of pork fat, 100 grams of water orchid slices, 100 grams of lettuce. 2 grams of salt, 10 grams of cooking wine, 40 grams of egg white bean flour, 300 grams of vegetable oil, 25 grams of sesame oil, 15 grams of bean flour, 2 grams of pepper powder, 10 grams of sugar, 5 grams of vinegar, 10 grams of salt and pepper. 【Production process】 Pork loin defilm, slice into two pieces, remove the waist, wash, cut into thin strips with pork and orchid slices, add salt, cooking wine, pepper and egg white bean flour into a bowl and mix well into filling. Wash and dry the lard oil, lay flat on the case, trim into rectangles (about 20 cm long and about 10 cm wide), smear a layer of egg white bean flour, put the filling on the side of the net oil, in a zigzag shape, wrap it at both ends, wrap it into a roll (about 2 cm in diameter), and use a bamboo stick or knife tip to tie some small holes in the roll and stick to the dried bean flour. Place the pan on high heat, heat the vegetable oil (about 150 ° C), fry the next roll until the outside is crispy and the inside is cooked, fish it out when it is golden brown, smear it with sesame oil, cut into long segments of about 3 cm with a slashing knife, stack on one end of the plate, and serve on a sweet and sour lettuce dish at the other end, and serve on a salt and pepper plate.
。 Fried flower kernel loin pieces
【Dish name】 Fried flower kernel loin block 【Cuisine】 Sichuan cuisine 【Features】 Beautiful color, fresh and crispy texture, fragrant flower kernels, unique flavor. 【Ingredients】 Pork loin 400 g. 100 g peanut kernels and 50 g lettuce. 10 grams of green onion, 10 grams of ginger, 2 grams of salt, 10 grams of cooking wine, 2 grams of pepper, 1 gram of monosodium glutamate, 500 grams of vegetable oil, 15 grams of sesame oil, 10 grams of sugar, 5 grams of white vinegar, 10 grams of pretzel salt, 50 grams of egg whites, 25 grams of bean flour. 【Production process】 Pork loin defilm, flat slices into two pieces, to exhaust the waist, wash, with a straight knife to cross the cross pattern, change to about 2.5 cm square block. Soak the peanut kernels in boiling water, remove the leather coat, and chop into fine grains. Cut the green onion into short sections and slice the ginger. Cut the lettuce into thin strips and marinate with sugar and white vinegar. Mix egg whites with dried bean flour to make a thin paste. Mix the loin pieces, cooking wine, pepper, monosodium glutamate, ginger slices and green onion knots and marinate until flavorful. Remove the ginger and green onion and add the egg white bean flour to the heart. Heat the wok on high heat, heat the oil (about 150 ° C), add the syruped loins, dip the peanut kernels into the pot, fry until it is cooked until it is yellow, drizzle with sesame oil, put it on one end of the plate, and on the other end, the lettuce mixed with sweet and sour saucer is placed on the other end, and serve with a pretzel dish.
。 Hot lychee waist
【Dish name】 Hot lychee waist 【Cuisine】 Sichuan cuisine 【Features】 Shaped like lychee, crisp and tender, delicious and refreshing. 【Ingredients】 Pork loin 400 g. 30 grams of water fungus, 50 grams of winter shoots, 15 grams of pickled peppers, 50 grams of pea seedlings. 3 grams of salt, 20 grams of cooking wine, 30 grams of bean flour, 10 grams of ginger and garlic, 15 grams of green onion, 10 grams of soy sauce, 2 grams of pepper, 15 grams of vinegar, 30 grams of sugar, 1 gram of monosodium glutamate, 50 grams of fresh soup, 50 grams of lard oil. 【Production process】 Pork loin tear off the film, flat slices into two pieces, to wash the waist, first with a slanted knife, and then with a straight cross cut into a cross pattern, and then changed to 2.5 cm square blocks, into a bowl with salt, cooking wine, water bean flour mix well. Wash the ears, cut the winter shoots into thin slices, soak the chili peppers to remove the seeds, and cut into oblique knife pieces. Slice the ginger and garlic and cut the shallot into horse ears. Salt, soy sauce, pepper, cooking wine, vinegar, sugar, monosodium glutamate, water bean powder, fresh soup into a bowl and mix into a sauce. Put the wok on high heat, heat the lard oil (about 220 ° C), stir-fry the lower waist flower and spread it, put the ingredients together and stir-fry well, cook the sauce, push the pot and plate it.
。 Hot belly
【Dish name】 Hot belly 【Cuisine】 Sichuan cuisine 【Features】 Beautiful color, tight juice bright oil, crisp and tender texture. Salty and slightly spicy. 【Raw materials】 400 grams of pork belly, 50 grams of water hair orchid slices, 30 grams of water hair fragrant mushrooms. 50 grams of lard oil, 3 grams of refined salt, 15 grams of cooking wine, 30 grams of bean flour, 10 grams of ginger, 10 grams of garlic, 15 grams of green onion, 10 grams of pickled chili peppers, 2 grams of pepper, 1 gram of monosodium glutamate, 35 grams of fresh soup. 【Production process】 Wash the belly to remove the oil tendons, cut the cross flower knife, and cut into diamond-shaped pieces with a side length of about 2 cm. Blue flakes and vanilla flakes into tablets. Fine salt, monosodium glutamate, pepper, water bean powder, fresh soup mixed into a sauce. The wok is placed on a high heat, the lard is heated (about 200 ° C), the belly is mixed with fine salt, cooking wine and bean flour, then stir-fried in the pot, and after the seeds are turned over, the orchid slices, fragrant mushrooms, ginger, green onion and garlic are quickly placed. Stir-fry the pickled chili peppers, cook in the sauce, turn the pot upside down and plate.
。 Sour and spicy cheeks
【Dish name】 Sour and spicy hoof tendon 【Cuisine】 Sichuan cuisine 【Features】 The texture is fat and sticky, crispy and spicy. 【Ingredients】 300 grams of pork trotter tendons, 50 grams of pork. 10 grams of green onion, 10 grams of ginger, 50 grams of lard oil, 20 grams of soy sauce, 10 grams of cooking wine, 3 grams of pepper powder, 30 grams of vinegar, 10 grams of sesame oil, 15 grams of water bean powder, 500 grams of good soup. 【Production process】 After the pig's trotter tendon oil is haired, the oil is exhausted, the knot is about 3 cm long, and the soup is fed once, the lean pork is chopped into fine grains, the green onion is cut into flowers, and the ginger is finely chopped. Heat the wok on the heat, heat the pork on the bottom, add soy sauce, ginger and cooking wine and stir-fry slightly, add salt, pepper and gurudwara. Add the soup, after the tendons are braised, hook the second-rate mustard with water bean flour, push the vinegar, green onion and sesame oil evenly, and put it into a bowl.
。 Raw roasted tendon tail tongue
【Dish name】 Raw roasted tendon tail tongue 【Cuisine】 Sichuan cuisine 【Features】 Golden color, soft glutinous and delicious, strong and delicious. 【Ingredients】 100 grams of pork tongue, 100 grams of pig tail, 100 grams of pig trotter tendons. Vegetable hearts 50 g. 50 grams of lard oil, 10 grams of ginger, 10 grams of green onion, 10 grams of cooking wine, 15 grams of rock sugar, 10 grams of soy sauce, 2 grams of salt, 300 grams of good soup. 【Preparation process】 Scrape and wash the pig's tail, cut into long segments of about 3 cm, and cook the pork tongue in a pot of boiling water for 10 minutes. Rinse off, scrape off the coarse skin on the tongue and change to about 5 cm long. A piece of 2 cm wide and about 0.5 cm thick. Wash the tendons and cut into long segments of about 5 cm. Ginger pat loose, green onion knotted. Put the wok on high heat, heat the lard oil, add the tongue, tail, hoof tendons, ginger, green onion and stir-fry slightly, let the water dry slightly, add cooking wine, rock sugar, soy sauce, salt, good soup to boil, skim off the foam, pour into the jar and simmer over low heat. Cook the vegetables, place them on the bottom of the dish (or set on the edge of the plate), remove the onion and ginger from the jar, scoop them up and put them on the plate.
【Dish name】 Back pot meat 【Belongs to the cuisine】 Sichuan cuisine 【Features】 The color is bright red, lined with turquoise, shaped like a lamp, the aroma is strong, slightly spicy and sweet, fat but not greasy. 【Ingredients】 500 grams of pork. Garlic sprouts 100 g. 20 grams of watercress, 50 grams of vegetable oil, 15 grams of cooking wine, 20 grams of sweet sauce, 15 grams of sugar, 10 grams of red soy sauce. 【Preparation process】 Wash the pork, cook in the soup pot until it is fished out (about a quarter of an hour), let it cool and cut into slices about 5 cm long, 4 cm wide and 0.3 cm thick. Finely chop the watercress in Yanxian County. Cut the garlic seedlings into knots about 3 cm long. Put the wok on the fire, heat the oil (about 80-100 ° C), put the meat and fry until it is in the shape of a "lamp nest", cook the cooking wine, fry the watercress to color, then put the sweet sauce to fry the aroma, and then put the sugar and red soy sauce to fry evenly, and the garlic seedlings are quickly fried until the pot is broken, and the plate is ready.
。 Salt-fried meat
【Dish name】 Salt fried meat 【Belonging cuisine】 Sichuan cuisine 【Features】 Brown and red color, rich aroma, salty and fresh slightly spicy, Sichuan flavor is prominent. 【Ingredients】 Pork shank 400 g. Garlic sprouts 50 g. 20 grams of watercress, 15 grams of bean drums, 10 grams of soy sauce, 25 grams of sugar, 50 grams of vegetable oil, 2 grams of salt. 【Preparation process】 Cut the pork into slices about 5 cm long, 3 cm wide and 0.3 cm thick. Finely chop the watercress in Yanxian County. Cut the garlic seedlings into sections about 2.5 cm long. Put the wok on high heat, heat the oil (about 120 ° C), put the meat slices slightly fried, add salt and fry until the meat spits oil, fry the watercress and bean drum until the flavor is colored, then put the soy sauce and sugar and fry evenly, fry the garlic seedlings until they are broken, out of the aroma, and put the pot on the plate.
。 Shredded fish and meat
【Dish name】 Fish fragrant meat shredded 【Cuisine】 Sichuan cuisine 【Features】 Bright red color, tender meat, salty, sweet, sour and spicy. Ginger, garlic and green onion are prominent. 【Ingredients】 350 grams of pork. 100 grams of shuifa lan slices, 25 grams of water hair fungus, 15 grams of pickled chili peppers. 3 grams of salt, 5 grams of ginger, 10 grams of garlic, 10 grams of green onion, 50 grams of vegetable oil, 10 grams of soy sauce, 5 grams of vinegar, 15 grams of sugar, 1 gram of monosodium glutamate, 25 grams of soy flour. 【Preparation process】 Cut the pork into long shreds of about 7 cm and 0.3 cm thick, add salt and water bean flour and mix well. Wash the orchid slices and fungus, cut into strips, mince the pickled red pepper, finely chop the ginger and garlic, and cut the green onion into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, water bean powder, fresh soup, salt mixed into a sauce. Place the wok on high heat, heat the oil (about 180 ° C), sauté the shredded meat, stir-fry the pepper, ginger and garlic to create a fragrant flavor, and then put it. Stir-fry the fungus, shredded orchid and green onion, cook in the sauce, quickly turn the pot and plate it.
。 Hechuan meat slices
【Dish name】 Hechuan meat slice 【Cuisine】 Sichuan cuisine 【Features】 Golden color, crispy on the outside and tender on the inside, sweet and sour. 【Ingredients】 Pork shank 400 g. 100 grams of water hair magnolia slices, 30 grams of water hair fungus, 50 grams of fresh vegetable hearts. 10 grams of pickled chili peppers, 10 grams of ginger, garlic, green onion, 3 grams of salt, 10 grams of soy sauce, 10 grams of vinegar: 15 grams of sugar, 1 gram of monosodium glutamate, 10 grams of cooking wine, 40 grams of fresh soup, 25 grams of bean flour, 25 grams of eggs, 150 grams of vegetable oil. 【Preparation process】 Cut the pork into slices about 4 cm long, 4 cm wide and 0.3 cm thick, add salt, cooking wine, eggs and bean flour and mix well. Slice the magnolia into thin slices, pickle chili peppers and seed them into diamond shapes, slice ginger and garlic, cut green onions into horse ears, and mix with soy sauce, sugar, vinegar, monosodium glutamate, water bean powder, and fresh soup into a sauce. Put the wok on high heat, put the oil on the heat (about 120 ° C), put the slices of meat into the pan, fry until it is golden brown, turn the noodles, after both sides are golden brown, turn the slices of meat aside, soak the pepper, ginger, garlic, fungus, orchid slices, vegetable hearts, green onions quickly stir-fry a few times, and then stir-fry well with the slices of meat, cook into the sauce, quickly turn the pot, and plate it.
【Dish name】 Pot meat slices 【Cuisine】 Sichuan cuisine 【Features】 The serving form is unique, the sweet and sour flavor is strong, the meat slices are smooth and tender, and the pot is crisp. 【Ingredients】 Pork tenderloin 300 g. 100 grams of rice pot, 50 grams of magnolia slices, 50 grams of shiitake mushrooms, 50 grams of pea sprouts. 100 grams of green onion, 5 grams of ginger, 10 grams of garlic, 10 grams of pickled chili peppers, 10 grams of soy sauce, 2 grams of pepper, 20 grams of cooking wine, 1 gram of monosodium glutamate, 25 grams of sugar, 15 grams of vinegar, 3 grams of salt, 25 grams of egg whites, 30 grams of bean flour, 250 grams of vegetable oil, 100 grams of lard oil, 50 grams of fresh soup. 【Preparation process】 Pork tenderloin is stripped of white tendons, cut into thin slices, mixed with salt, pepper, cooking wine, monosodium glutamate, and hung with egg white bean flour. Shiitake mushrooms are sliced into slices, and magnolia slices are sliced into slices. Cut the green onion into knots, slice the ginger and garlic, and cut the pickled chili peppers into diagonal blades. Break the pot into 5 cm square (or round) pieces. Use soy sauce pepper, cooking wine, monosodium glutamate, sugar, vinegar, salt, water bean flour and fresh soup to form a sauce. Heat the wok on the heat, heat the lard (about 180 °C), sauté the slices of meat in the pan, slide and pour into a colander. Leave the bottom oil in the pot, under the shiitake mushrooms, magnolia slices, pickled peppers, ginger, garlic, green onions, stir-fry slightly, stir-fry the meat slices evenly, cook in the sauce, under the pea sprouts, slightly collect, put the pot into the bowl, the pot into the boiling vegetable oil pot, fry until yellow. Float up and scoop it up, put it into a nest plate, pour a small amount of boiling oil, put the pot and the fried meat slices on the table at the same time, and pour the meat slices on the pot and serve while the oil is hot.
。 Shredded bell pepper meat
【Dish name】 Shredded bell pepper 【Cuisine】 Sichuan cuisine 【Features】 Red, yellow, white and green contrast with each other, crisp and tender, salty and slightly spicy. 【Ingredients】 350 grams of lean pork, 100 grams of bell pepper, 50 grams of green garlic seedlings. 20 grams of tender ginger, 50 grams of water bean powder, 3 grams of salt, 20 grams of cooking wine, 10 grams of soy sauce, 1 gram of monosodium glutamate, 25 grams of fresh soup, 50 grams of vegetable oil. Sweet sauce 20 g. 【Preparation process】 Cut the pork into two coarse strips (about 5 cm long and 0.3 cm thick), add water bean flour, salt and cooking wine to a bowl and mix well. Remove the stems and seeds from the bell peppers, cut into two coarse strips, cut the tender ginger into fine strips, and cut the garlic seedlings into 3 cm knots. Mix soy sauce, cooking wine, water bean powder, monosodium glutamate, and fresh soup into a bowl to form a sauce. Heat the wok on the heat, heat up a little oil, add the bell peppers and stir-fry to make the pot. Wash the wok and put it on the high heat, heat the oil (about 150 ° C), put the shredded meat and fry it, add sweet sauce and stir-fry until fragrant, stir-fry the bell pepper, ginger shredded, green garlic seedlings together, cook in the sauce, stir-fry well and put the pan on the plate.
。 Boiled beef
【Dish name】 Boiled beef 【Cuisine】 Sichuan cuisine 【Features】 Thick red flavor, spicy, fresh, tender and hot. 【Ingredients】 500 grams of beef. 100 grams away from the tip of the bamboo shoots, 50 grams of garlic seedlings. 15 grams of dried chili peppers, 10 grams of soy sauce, 20 grams of watercress, 10 grams of wake-up sauce, 2 grams of salt, 3 grams of peppercorns, 75 grams of vegetable oil, 10 grams of cooking wine, 15 grams of bean flour, and 50 grams of fresh soup. 【Preparation process】 Cut the beef into long slices about 5 cm, 3 cm wide and 0.3 cm thick, add salt, water bean powder and wake up the sauce and mix well. The tips of the lettuce are cut into thin slices about 6 cm long. The garlic seedlings are cut into knots about 4.5 cm long, and the watercress of Yanxian County is finely chopped. Place the wok on high heat, heat the oil, sauté the chili until it is dark red, remove and chop finely. In the pot, the watercress is excellent, the finely chopped chili pepper and artemisia shoot tip are stir-fried a few times, mixed with fresh soup, add cooking wine, soy sauce and garlic seedlings, cook until the garlic seedlings are broken, and pick out the bamboo shoot tips and garlic seedlings and put them in the nest plate. The slices of meat are shaken and scattered into the pot, when they are boiling, they are cooked and then cooked, scooped on the plate, sprinkled with minced chili peppers, pepper noodles, and poured with boiling oil.
。 Five-willow fish shreds
【Dish name】 Five willow fish shreds 【Cuisine】 Sichuan cuisine 【Features】 Refreshing and pleasing to the eye, smooth and tender in the mouth, fresh and delicious. 【Ingredients】 1 piece of fresh carp (about 750 grams). 15 grams of cooked ham, 10 grams of winter bamboo shoot knife, 10 grams of fragrant mushrooms, 15 grams of loofah, 10 grams of pickled red pepper. 5 grams of green onion, 10 grams of refined salt, 30 grams of cooking wine, 150 grams of cooked lard, 30 grams of wet starch, 25 grams of egg whites, 10 grams of chicken fat. 【Preparation process】 Descale the fresh carp. Remove the gills, cut the abdomen to remove the internal organs and wash, after removing the bone spurs, cut the net meat into coarse strips, put them into a bowl with fine salt, cooking wine and marinate the taste. Cooked ham, cooked winter shoots, fragrant mushrooms, loofah peel (soaked), pickled red pepper (destemmed, seeds) are all cut into thin wires. Heat the lard in a wok over high heat (about 80°C), paste the marinated shredded fish with egg white bean flour and syrup. Decant the oil. Stir-fry the shredded fish, sauté the ham and other shreds, turn the cooking sauce over, drizzle with a little chicken fat and serve on the plate.
。 Char siu fish
【Dish name】 Char Siu fish 【Cuisine】 Sichuan cuisine 【Features】 The oil skin is crispy, the fish is umami, the flavor is unique, and the wine is especially good. 【Ingredients】 1 piece of fresh carp (about 750 grams). 100 grams of lean pork fat, 50 grams of sprouts, 15 grams of pickled peppers. 500 grams of lard oil, 50 grams of lettuce. 30 grams of cooking wine, 10 grams of soy sauce, 5 grams of salt, 10 grams of ginger, 10 grams of green onion, 25 grams of lard, 50 grams of egg whites, 30 grams of bean flour, 15 grams of sesame oil. 【Preparation process】 Carp descaled, gill) dissect the abdomen to remove internal organs, cut off the tip of the head, tail tip, dry the water, draw a trapezoidal block on both sides of the fish body, marinate for 5 minutes with mixed cooking wine, soy sauce, salt, ginger, green onion and other spices, take out and dry and set aside. Pork, sprouts, and pickled peppers (seeded) are finely chopped, sautéed in lard to form a filling, filled with the belly of the fish, and locked in the belly of the fish with bamboo sticks. Wash and dry the net oil, lay flat on the board, first wrap the fish in one layer, then smear the remaining net oil with egg white bean flour, then wrap the fish in three or four layers, and then use a small fork to pierce through the belly of the fish, the back of the fish is pierced, and the charcoal is grilled on the fire for 30 minutes. Keep turning over while grilling until the surface of the fish is golden brown and forked. Cut the net oil from the back of the fish, brush it with sesame oil, draw out bamboo chopsticks and bamboo skewers, except for the innermost layer, the net oil is cut into about 6 cm long and 3 cm wide slices, set on the side of the fish, and the lettuce is cut into filaments and set in the corner of the plate. This dish is also called bun grilled fish. There are also those that are served without lettuce but with shallot sauce and fire sandwich cakes.
。 Bean drum fish
【Dish name】 Bean drum fish 【Cuisine】 Sichuan cuisine 【Features】 Fresh and crisp, bean drum flavor, unique flavor, is accompanied by wine dishes. 【Ingredients】 Fresh fish 450 grams. Tongchuan bean drum 50 grams. 500 grams of vegetable oil, 15 grams of green onion, 15 grams of garlic, 10 grams of cooking wine, 5 grams of salt, 10 grams of soy sauce, 50 grams of fresh soup, 2 grams of pepper, 10 grams of sesame oil, 10 grams of ginger. 【Preparation process】 Fresh fish meat washed. Cut into 5 cm long and 1.2 cm wide strips and marinate with sliced ginger, green onion, salt, cooking wine and pepper. Bean drum minced finely, green onion cut into knots about 3 cm long, garlic cut into round slices. Put the pot on the fire, burn the vegetable oil to about 200 ° C, put in the fish, fry until it is golden brown, fish it out, pour off the oil in the pot, put a small amount of clean vegetable oil to heat, fry the bean drum to dry the water, stir-fry the green onion and garlic slices slightly, pour in the fish strips; add cooking wine, salt, soy sauce, fresh soup, pepper and stir-fry evenly, change to low heat until the juice is thick, add sesame oil, put the pot on the plate to cool. When serving, place the fish strips on a plate, remove the green onion and garlic, and drizzle the juice on the fish.
。 Spicy fish with green onions
【Dish name】 Spicy fish with green onions 【Cuisine】 Sichuan cuisine 【Features】 Moist and yellow, soft and crispy texture, salty and delicious, slightly spicy shallots. 【Ingredients】 400 grams of fresh fish. 50 grams of green onion, 5 grams of salt, 20 grams of cooking wine, 15 grams of ginger, 500 grams of vegetable oil, 15 grams of pickled chili peppers, 50 grams of fresh soup, 10 grams of soy sauce, 15 grams of sugar, 5 grams of vinegar, 5 grams of sesame oil, 5 grams of chili oil, and 2 grams of pepper. 【Preparation process】 Fresh fish meat washed, cut into strips about 6 cm long and about 2 cm wide, mix well with salt, cooking wine, ginger and pepper, marinate and taste, and then remove the juice and ginger shallots. Place the pan on high heat, heat the oil to about 200 ° C, and fry the fish until it is yellow. Pour off the oil in the pot, put the vegetarian oil into the pot and heat it, stir-fry the shallots to make the aroma, then add ginger slices and chili peppers slightly off, force the mouth into the fresh soup, salt, soy sauce, cooking wine and a little sugar and vinegar, wait for boiling fish, use medium heat until the juice will dry, add sesame oil, chili oil, and put the pot into the pan to cool. When serving, put the green onion on the bottom of the plate, put the fish strips on top, remove the ginger slices and pepper knots, and drizzle the original juice on the fish strips.
。 Yellow braised catfish head
【Dish name】 Yellow braised catfish head 【Cuisine】 Sichuan cuisine 【Features】 The meat is tender and the juice is thick and bright. 【Ingredients】 One catfish head (a slightly larger one should be selected). 50 grams of chicken feet, 50 grams of duck palms, 25 grams of white fungus, 50 grams of pork fat, 10 grams of golden hooks, 25 grams of garlic. 150 grams of lard, 10 grams of cooking wine, 10 grams of green onion and ginger, 10 grams of soy sauce, 10 grams of red soy sauce, 20 grams of rock sugar, 750 grams of chicken broth. 【Production process】 Stand on the head of the fish to remove the gills and tooth plate bones, wash and align the fish mouth from the fish parietal bone (do not cut it). Wash the chicken feet and duck palms and remove the coarse skin. White bacteria are washed and penetrated (slightly larger can be cut in half). Cut the pork fat into strips about 3 cm long and 1 cm thick. Heat the wok over high heat, simmer the lard until about 200°C, add the fish head and fry it slightly, then cook in cooking wine until the fish head is slightly yellow. Decant a part of the oil (about 75 grams of oil in the pot), add the pork, chicken foot and duck palm with cooking wine, green onion and ginger to the south of the fire, add the chicken broth, and bring to a boil to remove the foam. Burn the bottom of the pot on the scorn, and then pad the chicken feet, duck paws, and then pour the fish head, pork and soup all in, add soy sauce, red soy sauce, golden hook, white fungus, etc., put on a low heat and slow burn for about 30 minutes until cooked, when the soup is about 1/3 of the time, remove the onion ginger, pork, chicken feet, duck paws, etc., and then add rock sugar and steamed garlic, cook until the rock sugar melts, the soup is thick and thickened, and put in a large dish.
。 Four-flavor abalone
【Dish name】 Four-flavor abalone 【Cuisine】 Sichuan cuisine 【Features】 Light color, fresh and tender meat, abalone flavor is preserved, and a dish is multi-flavored, unique. 【Ingredients】 Listen to 500 grams of abalone. 250 g of powder skin, 75 g of yellow fruit or green shoots. 25 grams of pretzel, 30 grams of nephew juice, 25 grams of mustard, 30 grams of sesame paste (or 25 grams of ginger juice, 25 grams of garlic paste, 15 grams of pepper oil). 【Preparation process】 Listen to the abalone take out, cook in the pot until just cooked and fished out, slice into thin slices. The skin is cooked and then cut into slices of similar size. Yellow fruits or green shoots are carved into any flower type. First spread the powder skin on the bottom of the plate, lay on the top of the abalone fillet, and garnish it with yellow fruits or green shoots carved into a flower shape, and serve with four kinds of sauces: pepper, strange taste, mustard and sesame sauce. (In recent years, the saucer of this dish has added four kinds of red oil flavor, ginger flavor, garlic paste flavor, and fish flavor.) That is, the saucer has been adapted to the needs of diners and can be flexibly adjusted).
。 Fish rolls in eggplant sauce
【Dish name】 Fish roll with eggplant sauce 【Family】 Sichuan cuisine 【Features】 Bright and red color, crisp and tender skin, mellow front, sweet and sour aftertaste, cold and hot food. 【Ingredients】 400 grams of fresh fish. 50 grams of tomato paste, 50 grams of lean pork, 50 grams of circumference, 50 grams of shiitake mushrooms. 5 grams of salt, 30 grams of cooking wine, 500 grams of vegetable oil, gram of pepper. 10 grams of ginger and garlic, 25 grams of egg whites, 30 grams of bean flour, 50 grams of fresh soup, 10 grams of sugar, 5 grams of vinegar, 10 grams of green onion. 【Preparation process】 Wash the fish, rub it into moisture, cut it horizontally into blades, add salt, cooking wine, pepper, ginger and garlic to marinate. Pork, cipu and shiitake mushrooms are chopped into fine grains and placed in a bowl, with salt, pepper, cooking wine, egg whites, bean flour and evenly blended into fillings. Spread the flavorful fillets on the case, wrap them in the right amount of filling, roll them into rolls of the same size, then smear them with a layer of egg white paste, and put them into the dried bean flour one by one and cover them with fine dried bean flour. Put the wok on the fire, heat the vegetable oil, first fry it with warm oil until it is fixed, wait for the oil temperature to rise, then put in the fish roll and fry it to a golden brown, drain the oil and pour out the oil in the pot, put the net vegetable oil to heat, fry the tomato sauce until the oil is red, fry the onion and garlic to make the aroma, add fresh soup, salt, pepper, cooking wine, self-sugar and a little vinegar to taste, wait for the aroma, beat the residue, hook the water bean flour into a second-rate thick juice, stir-fry the fish rolls, and start the pot.
。 Tofu crucian carp
【Dish name】 Tofu crucian carp 【Cuisine】 Sichuan cuisine 【Features】 The color is bright red, the tofu is tender and not rotten, and the flavor is strong and fragrant and slightly sweet. 【Ingredients】 Three pieces of fresh crucian carp (about 150 grams each). 300 grams of tofu, 50 grams of celery hearts, 20 grams of watercress in Yanxian County, 10 grams of wake-up sauce, 5 grams of salt. 250 grams of vegetable oil, 200 grams of fresh soup, 10 grams of green onion, ginger and garlic, 5 grams of chili oil, 15 grams of starch, 0.5 grams of monosodium glutamate. 【Production process】 Fresh crucian carp to clean the scales, gills, internal organs, on both sides of the fish with a knife three knives, smear salt yards. Beat the tofu into 4.5 cm square and 1 cm thick pieces, first add to the boiling water and scoop it up, then simmer it on a low heat with fresh soup and a little salt. Cut the celery hearts into fine flowers, chop the watercress, and finely chop the green onion, ginger and garlic. Heat the sauté pan on the fire, add vegetarian oil and fry the crucian carp until it is light brown on both sides. About 75 grams of oil in the pot, the watercress is red, when the aroma comes out, the soup is slightly boiled, go to clean the slag, remove the fish, and add MSG, mash juice and evenly, put the simmered tofu into the same roast until the fish is cooked, pick the fish into the dish first, the pot is hooked with the juice, put in the onion, ginger, garlic and chili oil, pour it on the fish, sprinkle with celery flowers.
。 Pot sticks to fish fillets
【Dish name】 Pot paste fish fillet 【Cuisine】 Sichuan cuisine 【Features】 Crisp and tender, suitable for thickness and lightness, the best wine. 【Ingredients】 400 grams of fresh fish, 400 grams of cooked pork fat, 10 grams of fresh bamboo shoots, 50 grams of ham, 25 grams of lettuce. 4 grams of salt, 20 grams of cooking wine, 50 grams of egg whites, 50 grams of bean flour, 5 grams of sugar, 10 grams of sesame oil, 250 grams of vegetable oil, 5 grams of vinegar. 【Preparation process】 Fish slices into 5 cm long, 3 cm wide, 0.3 cm thick slices. Pork fat meat slices into 5 cm long, 3 cm wide and 0.5 cm thick slices. Both are sliced into 24 slices; the fillets are marinated with salt and cooking wine. Cut the bamboo shoots into 4 cm long and 1.7 cm wide slices. Mince the ham into fine grains. Spread the pork fat on a plate, use a net cloth (through hot water and then wring it out) to remove the oil once or twice, then evenly smear the egg white bean flour paste, paste a bamboo shoot slice on a piece of fat meat, and attach the ham fine grains to the fat meat. Mix the fillets with their egg white bean flour paste and place them on top of the fatty meat with bamboo shoots and ham. Heat the wok on the fire and heat the pot around the pot, after the oil wave is even, remove the oil from the mouth of the pot, paste the fatty fish fillets on the pot one by one (first on the edge of the pot, then on the bottom of the pot, and paste the fat side on the pot), then put the pot on the fire Kang (move the pot at any time to make the heat even), kang until the fat is duck yellow, use the oil in the roasted fat, fry the fish fillets, decant the oil, add sesame oil to the pan, and at the same time set with sugar, salt, vinegar, sesame oil lettuce is ready.
【Dish name】 Kimchi fish 【Cuisine】 Sichuan cuisine 【Features】 Crucian carp is tender, salty and delicious, slightly sour and spicy, with strong Sichuan local flavor characteristics. 【Ingredients】 Three pieces of fresh crucian carp (about 150 grams each). 50 g of pickled greens. 15 grams of pickled chili peppers, 10 grams of ginger and garlic, 15 grams of green onion, 5 grams of vegetable oil, 10 grams of wake-up sauce, 10 grams of cooking wine, 10 grams of soy sauce, 150 grams of fresh soup, 10 grams of sesame oil, 15 grams of starch. 【Production process】 Crucian carp to scale, gills, dissect the abdomen to remove the internal organs, wash, on both sides of the fish body on each side of the knife. Pickled greens (with vegetables only) cut into 1.5 cm long filaments. Mince the chili pepper, ginger and garlic. Cut the green onion into fine flowers. Place the wok on high heat and pour the vegetables. Heat the oil to about 200 ° C, add crucian carp and fry for about 3 minutes until both sides are slightly yellow, decant some of the oil, leave about 100 grams of oil in the pan, push the fish to the edge of the pot, soak the pepper, ginger, garlic, wake up the sauce, green onion to simmer the aroma. Then put in the cooking wine, soy sauce, soup, etc. in turn, push the fish back into the pot, boil over medium heat, put in the pickled vegetables and cook for about 10 minutes (turn the noodles during the cooking process), wait for the fish to taste and then fish up and put it on the plate, put the green onion and sesame oil in the pot, after thinning the mustard, pour the juice on the fish and serve.
【Dish name】 Cold powder crucian carp 【Cuisine】 Sichuan cuisine 【Features】 Bright red color, spicy taste, strong aroma, tender fish, simple shape. There is a strong sichuan local atmosphere. 【Ingredients】 1 piece of fresh crucian carp (about 750 grams). White cool powder 250 g. 15 grams of cooking wine, 200 grams of lard oil, 5 grams of salt, 15 grams of red oil, 10 grams of bean drums, 5 grams of garlic paste, 10 grams of minced sprouts, 5 grams of green onion, 5 grams of pepper oil. 【Preparation process】 After the live crucian carp is patted, the scales, gills and internal organs are removed, washed, and a few knives are cut on each side of the fish, smeared with cooking wine and salt, wrapped in lard oil, put into a steaming bowl, basketed and steamed until cooked (about 15 minutes). Cut the cold powder into small pieces about 1.3 cm square, bring to a boil in a pot of water, remove and drain, add the mixture of red oil, bean drum, garlic paste, minced sprouts, green onion, pepper oil, etc. Remove the steamed fish and remove the net oil. Put the fish on a plate and pour in the good cold powder.
。 Watercress fish
【Dish name】 Watercress Fish 【Cuisine】 Sichuan Cuisine 【Features】 Bright red color, salty and slightly spicy, slightly sweet and sour; the meat is tender. 【Ingredients】 Three pieces of fresh crucian carp (about 150 grams each). 20 grams of watercress, 10 grams of cooking wine, 5 grams of salt, 10 grams of ginger, 10 grams of green onion, 10 grams of garlic, 5 grams of soy sauce, 10 grams of sugar, 10 grams of vinegar, 150 grams of fresh soup, 500 grams of vegetable oil, 15 grams of starch. 【Preparation process】 After washing the scales, gills and internal organs of the crucian carp, cut two knives on each side of the fish, smeared with cooking wine and salted. Finely chop the watercress in Yanxian County. Cut ginger and garlic into strips and green onion into fine flowers. Set the wok on high heat. Heat the oil (about 2000°C), add crucian carp and fry it slightly. Leave about 75 grams of oil in the pot, when the watercress, ginger and garlic in Xiatan County are red in the aroma well, add crucian carp; fish soup, soy sauce, salt, sugar, move the heat to low heat until the fish is cooked into the flavor, fish out and put it on the plate, use the high heat to collect the juice, hook the mustard, cook into the vinegar and push, sprinkle with green onions and stir the pot. Drizzle over the fish and serve.
。 Garlic catfish
【Dish name】 Garlic catfish 【Cuisine】 Sichuan cuisine 【Features】 Bright red color, tender fish meat, garlic fire sticky, catfish flavor mellow. 【Ingredients】 Fresh station fish (about 750 grams). 50 grams of garlic, 15 grams of coriander hearts, 15 grams of pickled red peppers, 10 grams of Watercress of Yanxian County. 500 grams of vegetable oil, 15 grams of cooking wine, 5 grams of salt, 10 grams of green onion, 10 grams of ginger, 20 grams of sugar, 10 grams of soy sauce, 10 grams of vinegar, 30 grams of water bean powder, 10 grams of wake-up sauce, 200 grams of soup. 【Production process】 Fresh standing fish open from the abdomen, remove the internal organs, wipe the blood with a clean cloth, chop off the tip of the mouth, the tip of the tail, and chop the back into a connecting segment. Garlic select the same size, repair Qi, wash and pack the bowl, add a little salt, add cooking wine, a small amount of soup, steam the hot basket to take out and cool, soak red pepper (to seed), green onion cut into knots, ginger cut into small square slices, Watercress minced finely, coriander hearts washed, pinched into short knots, drained, wok on high heat, under the vegetarian oil heat (about 200 ° C), under the catfish slightly fried, fished up, leave a small amount of oil in the pot, when the watercress is hot to red, add the soup, boil and fish out the watercress residue, the next station fish, salt, soy sauce, sugar, mash juice, cooking wine, vinegar, Soak red pepper, green onion and ginger, bring to a boil, move to low heat, cover and cook until the fish is cooked, add the steamed garlic, cook until the juice is thick, and then scoop the fish into the dish and set it well. In a pot, add bean flour into a thick sauce and cook with a little vinegar. Drizzle over the fish. The coriander hearts are placed on one end of the plate and ready.
。 Shredded celery yellow fish
【Dish name】 Shredded celery yellow fish 【Cuisine】 Sichuan cuisine 【Features】 Fish meat is white and tender. The celery yellow is tender and crispy, and the taste is light and elegant. 【Ingredients】 1 piece of fresh carp (about 750 grams). 200 grams of celery yellow, soaked red. Chili pepper 30 g. Egg whites 25 g, bean flour 30 g, cooking wine 10 g, salt 3 g, ginger, garlic 10 g, soy sauce 10 g, vinegar 10 g, sugar 20 g, sesame oil 10 g, monosodium glutamate 0.5 g, cooked lard 150 g, soup 30 g. 【Preparation process】 Live carp is slaughtered, scaled, gill and internal organs are washed, dried with water, and after dissecting and deboning, the net meat of the fish is cut into lengths of about 7 cm. Mix well with 0.4 cm thick shredded egg whites and dried bean flour, add cooking wine, salt and mix well with the shredded fish. Celery yellow cut into long knots about 7 cm. Soak the red pepper and cut it into strips. Finely cut ginger and garlic. Soy sauce, sugar, vinegar, monosodium glutamate, sesame oil, water bean powder and soup mixed into a sauce. The wok is placed on the high heat, the lard is heated (about 120-150 ° C), the next yard of delicious fish shreds, then the end of the pot is removed from the fire, with bamboo chopsticks to scatter the fish shreds, after the fish shreds turn white, desert to remove some of the oil, the pot left about 50 grams of oil, and then put on the fire, the fish shreds pushed to the edge of the pot, the pot tilted slightly, put in ginger, garlic and pickled red pepper and celery yellow stir-fry out of the aroma, stir-fry with the fish shreds, cook into the sauce, turn over and push well, start the pot and plate it.
【Dish name】 Rice smoked fish 【Cuisine】 Sichuan cuisine 【Features】 Brownish red color, salty sweet and crispy, rich smoke aroma, unique flavor. 【Ingredients】 1 fresh fish (about 1000 grams). 5 grams of salt, 30 grams of cooking wine, 20 grams of soy sauce, 10 grams of ginger, 10 grams of green onion, 1000 grams of vegetable oil, 20 grams of sugar, 1 gram of freshness. 【Preparation process】 Fresh fish are scaled and gills, washed by dissection, tooth bones removed, chopped into axe pieces, marinated with salt, cooking wine, soy sauce, ginger slices and green onions for 15 minutes. Place the pan on high heat, heat the oil (about 200 ° C), and fry the fish until golden brown. Decant a part of the oil in the pot (about 75 grams of oil), add green onion, ginger, heat until the color changes, remove the green onion, ginger, add cooking wine, sugar, soy sauce, fresh soup and stir well. Move the pot over medium heat, remove the fish pieces, and let the juice dry out. Fill the earthen bowl with red-hot charcoal, add the large powder (about 25 grams) and burn until the smoke starts, put the fish into a flute or special smoking basket, and smoke for a few minutes to remove. Cut into strips and plate when eating.
。 Soft fried shrimp cake
【Dish name】 Soft fried shrimp cake 【Cuisine】 Sichuan cuisine 【Features】 Crispy on the outside and tender on the inside, delicious and fragrant. 【Ingredients】 500 grams of shrimp. 50 grams of chicken breast, 100 grams of pork fat, 50 grams of lettuce. 10 grams of green onion, 25 grams of egg white, 50 grams of bean flour, 5 grams of refined salt, 25 grams of pepper salt, 1 gram of pepper, 10 grams of noodle sauce, 1 gram of sesame oil. 【Preparation process】 Fresh shrimp are washed and squeezed into fine grains. Chicken breast meat, pork fat meat are pounded separately, add egg white, water bean flour, salt, cold soup to make chicken misery, add cooking wine, pepper noodles, and minced shrimp and mix well, put into the plate to smooth, basket with medium heat to steam until broken (about 5 minutes), take out and cool, cut into wide strips with a knife, wrap a layer of fine dried bean flour, put on the fire, cook lard and heat (about 150-180 ° C), put the shrimp cake strips in, fry until the heart just changes color, that is, fish, pour sesame oil on the plate, set with lettuce, green onion sauce, and another pepper salt dish.
。 Southern brine drunken shrimp
【Dish name】 Southern brine drunken shrimp 【Cuisine】 Sichuan cuisine 【Features】 Fresh shrimp are drunk and delicious, and the entrance is delicious and mellow. 【Ingredients】 500 grams of live shrimp (each length is 3 to 5 cm is preferred). 100 g white shallots. 50 grams of tofu milk, 10 grams of soy sauce, 0.5 grams of monosodium glutamate, 1 gram of sesame oil. 【Preparation process】 Fresh shrimp wash the sediment with water, cut off the shrimp gun, whiskers and feet, put them on the plate, and drizzle with koji wine. Cut the white onion into about 3.5 cm pieces, evenly place on top of the shrimp, and buckle the bowl to get the drunken shrimp. Tofu milk, tooth oil, monosodium glutamate, sesame oil mixed well, that is, into the southern brine, with the drunken shrimp on the table when the button bowl is uncovered, the drunken shrimp dipped in the marinade will be eaten with green onions.
。 Rotten skin shrimp buns
【Dish name】 Shrimp bun 【Cuisine】 Sichuan cuisine 【Features】 Beautiful color, crispy skin, fresh and tender filling, shrimp flavor. It is a good accompaniment to wine. 【Ingredients】 400 grams of fresh shrimp. Fatty meat 50 g, cooked ham 25 g, cichlium 50 g, mushrooms 25 g, fresh peas 75 g, lotus white 25 g. 250 grams of dried soybean oil skin, 50 grams of egg whites, 60 grams of bean flour, 10 grams of cooking wine, 3 grams of salt, 2 grams of pepper, 1 gram of monosodium glutamate, 10 grams of sugar, 10 grams of vinegar, 20 grams of pretzel salt, 500 grams of clear oil, 20 grams of sesame oil. 【Preparation process】 Fresh shrimp washed, drained and cut into fine pieces. The fatty meat, ham, peeled and mushrooms are cut into fine pieces. Fresh peas are rinsed in boiling water, peeled off and dried bean flour and blended into a thin paste. Combine the cut fatty meat, ham, cifan, mushrooms, minced peas and shrimp into a bowl, add salt, cooking wine, pepper and MONOS glutamate, and add egg white paste and stir well into the filling. After the dry soybean oil skin is covered with hot gauze and softened, cut into about 8 cm square pieces, a total of 24 pieces. Lay each piece of soybean oil skin flat on the board, add the filling to the long square flat shape, smear the egg white paste on the intersection, and then add the dried bean flour and soak it with finer than the bean flour. Heat the pan on high heat, fry the shrimp packets yellow, and then scoop them up neatly and place them on the plate. Drizzle with sesame oil. Shred the lotus white, add sweet and sour sauce and mix well. Place on one end of the plate and serve with a pretzel dish.
。 Money sesame shrimp
【Dish name】 Money sesame shrimp 【Cuisine】 Sichuan cuisine 【Features】 Crispy and tender, salty and delicious. 【Ingredients】 400 grams of fresh shrimp. Pork fat 400 g, sesame seeds 50 g, toast 100 g, eggs 50 g, lettuce 25 g. 500 grams of vegetable oil, 50 grams of soybean flour, 5 grams of salt, 0.5 grams of monosodium glutamate, 5 grams of pepper, 5 grams of sugar, 5 grams of sesame oil, 5 grams of vinegar. 【Preparation process】 Fresh shrimp and pork fat meat are washed and pounded, and egg white, salt, monosodium glutamate, pepper and dried bean powder are mixed and stirred into a miserable situation. Wash and dry the sesame seeds. The toast is made into 3.3 cm diameter and 0.6 cm thick pieces, for a total of 24 pieces. Mix the egg whites with dried bean flour to form egg white bean flour. Wash the lettuce and mix with sugar, sesame oil and vinegar to set aside. Spread the slices of toast flat on a board, first smearing egg white bean flour, then smearing the paste, and sprinkling with sesame seeds (pat with your hands). Heat the oil on the heat (about 1500 ° C), put the sesame seeds on the top side of the face, put it into the pan and fry until it is golden brown, then fish it on one end of the plate, and put the mixed lettuce on the other end.
。 Soft roasted catfish
【Dish name】 Soft roast catfish 【Cuisine】 Sichuan cuisine 【Features】 Bright red color, fresh and tender fish, rich fish aroma. 【Ingredients】 4 tails of fresh fruit (about 150 grams per tail). 50 grams of garlic and 10 grams of watercress of Yanxian County. Rapeseed oil 100 g, ginger 10 g, salt 3 g, soy sauce 10 g, cooking wine 10 g, fresh soup 150 g, sugar 20 g, monosodium glutamate 0.5 g, water bean powder 15 g, chili oil 10 g, green onion 10 g, vinegar 10 g. 【Preparation process】 The fish is dissected and washed off the internal organs and smeared with a little salt. Finely chop the watercress. Place the wok on medium heat, when the rapeseed oil is boiled to about 150 ° C, put the garlic into the oil and fry until the skin is wrinkled, then the watercress in Xiayan County is red, add the ginger, salt, soy sauce, cooking wine, fresh soup and standing fish, move to a low heat and slow cook, until the garlic fish is cooked into the taste, and pick the fish into the dish. Move the pot to the high heat, add sugar, monosodium glutamate, use water bean flour to collect the juice, add vinegar, green onion, chili oil and push well, drizzle on the fish.
。 Dried sautéed eel
【Dish name】 Dried sautéed eel 【Cuisine】 Sichuan cuisine 【Features】 Bright red color, strong fresh flavor, crisp and softened slag, rich in Sichuan flavor characteristics. 【Raw materials】 Fresh yellow eel 500 grams. 100 grams of celery yellow, 20 grams of watercress of Yanxian County. 50 grams of vegetable oil, 15 grams of cooking wine, 10 grams of ginger and garlic, 3 grams of salt, 10 grams of soy sauce, 5 grams of vinegar, 10 grams of sesame oil, and 5 grams of pepper noodles. 【Production process】 Select the fresh yellow eel with thick yellow flesh to cut the abdomen and remove the bone, cut off the head and tail, and cut into about 8 cm long and chopsticks thick in the head. Cut the celery yellow into sections about 4 cm long. Finely chop the watercress in Yanxian County. Put the wok on the fire, cook the vegetarian oil to 200 ° C, and sauté the eel until the water is basically volatile, and then cook the cooking wine. Stir-fry for about 3 to 4 minutes on the heat, then stir-fry the pot on the right heat, and sauté the watercress until the oil is red, stir-fry the ginger and garlic shreds, add salt, soy sauce, celery yellow and stir-fry slightly, drizzle a little vinegar and sesame oil and evenly, put the pan on the plate, sprinkle with pepper noodles and serve.
。 Steamed eels
【Dish name】 Steamed green eel 【Cuisine】 Sichuan cuisine 【Features】 White soup, fresh and fat eel meat. 【Ingredients】 Fresh eel 750 g. 59 grams of lard oil, 100 grams of lean pork fat, 50 grams of egg whites, 50 grams of bamboo sus, 750 grams of clear soup. 15 grams of cooking wine, 3 grams of pepper noodles, 5 grams of salt, 2 grams of peppercorns, 1 gram of monosodium glutamate, 1 gram of ginger, 20 grams of vinegar. 【Production process】 After the green eel is killed, the blood is exhausted, the saliva of the skin is scalded with hot water (the skin can be gently scraped with a knife), and the shark fin is cut. Cut the fish into 2 cm long segments (or first use a knife to cut off the bone spurs, cut the eel body in two, and remove the internal organs). Spread the oil in the steaming bowl and place the eel section on top of the oil. Mix the cooking wine with pepper noodles, salt and peppercorns and drizzle over the eel segments. Cut the pork into 3.3 cm long (about 0.5 cm thick slices, place them on the eel segment, seal the bowl with straw paper, and steam it in a basket and remove it. In a steaming bowl, stir well in egg whites and cold broth, basket steam to form white hibiscus eggs, remove and cut into pieces. Cut the bamboo into 2 cm long segments. Cook at the end of the soup. After the eel steaming bowl is removed, add the broth twice, decant it, flip it in a large disc, remove the net oil, and set it with hibiscus eggs and bamboo thorns. Bring the special clear broth to a boil, add salt, pepper, cooking wine, and MSG to taste, pour into a dish, and serve on a plate with ginger and vinegar.
。 Weird chicken
【Dish name】 Strange flavor chicken 【Belongs to the cuisine】 Sichuan cuisine 【Features】 Fully reflect the unique flavor type of Sichuan taste, set hemp, spicy, sweet, sour, salty, bad in one, fragrant and umami, tender and refreshing. 【Ingredients】 1 baby rooster (about 1500 grams). 25 grams of crispy peanut kernels, 15 grams of watercress of Yanxian County, 15 grams of rotten egg yolk. 20 grams of soy sauce, 15 grams of vinegar, 10 grams of chili oil, 3 grams of peppercorns. 40 grams of sugar. 10 grams of sesame paste, 1 gram of monosodium glutamate, 10 grams of sesame oil, 10 grams of ginger, 10 grams of green onion, 15 grams of cooking wine, 750 grams of soup. 【Production process】 After the young rooster is slaughtered, opened, devisited, washed, and the head is removed. Neck, claws, into the pot out of a water, then into the boiling soup pot, add ginger, green onion, cooking wine to cook until just cooked, fish out, put into the cold soup soaked. Remove and dry the water, remove the chicken bones, and change them into pieces, silks, and blocks. Yanxian watercress chopped finely stir-fried crisp, rotten egg yolk into mushrooms, add soy sauce, vinegar, chili oil, pepper powder, sugar, sesame paste, monosodium glutamate, sesame oil mixed well into a strange flavor juice. Chop the crispy kernels into fine grains. Serve with chicken on a plate, drizzle with a strange sauce and sprinkle with crispy flower kernels.
【Dish name】 White fruit roast chicken 【Cuisine】 Sichuan cuisine 【Features】 Chicken is tender, white fruit is sweet, and the taste is mellow. 【Ingredients】 Fresh and tender open hen (about 500 grams). White fruit 50 g. 500 grams of red soup, 10 grams of sesame oil, 15 grams of soybean flour 【Preparation process】 After washing the chicken, a water is produced. Peel the white fruit, poke the heart, and rinse into clear water. Put the red soup into the pot, put the chicken at the bottom with chicken and duck bones, add the white fruit, slowly cook it over low heat, until the chicken smoke and white fruit crack, fish the chicken out of the plate, pick out the white fruit and surround it. The original juice in the pot is thickened, drizzled with sesame oil and evenly, and poured over the chicken.
。 Ginger hot nest eggs
【Dish name】 Ginger hot nest egg 【Belongs to the cuisine】 Sichuan cuisine 【Features】 Bright red color, tender chicken, ginger vinegar flavor outstanding. 【Ingredients】 Fresh and tender hens (about 1000 grams). 10 grams of ginger, 10 grams of green onion, 50 grams of vegetable oil, 2 grams of salt, 10 grams of soy sauce, 15 grams of bean flour, 10 grams of vinegar, 10 grams of chili oil, 100 grams of fresh soup. 【Production process】 After the hen is slaughtered and washed, cooked in a pot, fished out to cool, remove the chicken leg bones, and chop into even pieces. Ginger into minced ginger, green onion cut into green onion. Heat the pan with vegetarian oil (about 15 ° C), add chicken nuggets, minced ginger and green onion into the pot to fry the aroma, add fresh soup, salt and soy sauce to the taste, add water bean powder and vinegar and stir well, drizzle with chili oil and serve. (There is another way to cook this dish: after the chicken is rehabilitated, it is cooked in a pot, fished out and chopped into even pieces, laid flat in a bowl into three stacks of water, added seasoning, steamed on the basket, picked out the seasoning residue, and flipped in a disc.) Then put the original juice of the steamed chicken into the pot, add ginger juice and spices to the boil, hook the second-rate mustard to collect the juice, add sesame oil to the pot, and drizzle on the chicken to serve).
。 Steamed chicken with lotus leaf powder
【Dish name】 Lotus leaf steamed chicken 【Cuisine】 Sichuan cuisine 【Features】 Lotus leaves are dark green, slightly fragrant, chicken is soft and tender, and the taste is rich and delicious. 【Ingredients】 1 fresh and tender chicken (about 1000 grams). 100 g of rice and 25 g of peas. Lotus leaves 10 pieces. 3 grams of peppercorns, 10 grams of pickled chili peppers, 3 grams of salt, 10 grams of soy sauce, 1 gram of monosodium glutamate, 15 grams of sugar, 2 grams of pepper, 15 grams of watercress of Yanxian County) 10 grams of minced ginger, 10 grams of tofu milk. Soup 56 g. 20 g lard. 【Preparation process】 After the chicken is slaughtered and washed, the bones are deceitfully chopped into strips about 5.5 cm long and 2 cm wide. Stir-fry rice and peppercorns to a light yellow color and grind into a semolina. Pickle the pepper to the stem, seed, cut into diagonal knife knots. Wash and blanch the lotus leaves and cut into equilateral triangles about 12 cm long. Chicken with salt, pepper, soy sauce, monosodium glutamate, sugar, Watercress (finely chopped), minced ginger, tofu milk sauce mix well into golden red marinade, add soup, rice noodles, lard and mix well. Take a piece of lotus leaf (leaf back up, tip outward), put two pieces of chicken, a section of pickled pepper, a few peas, wrap them in a roll and put them in a steaming bowl, steam on the basket, take out the flip button and serve on the plate.
。 Salt and pepper eight treasure chicken
【Dish name】 Pretzel Babao Chicken 【Cuisine】 Sichuan Cuisine 【Features】 Golden and bright color, beautiful and generous, crispy skin and tender meat, delicious filling. 【Ingredients】 A fat and tender hen (about 1000 grams). Glutinous rice 25 grams, fresh pea rice 25 grams, lotus rice 25 grams, Barren 25 grams, mustard 25 grams, Jin Jun 10 grams, ham 15 grams, Xiangyin 15 grams. 15 grams of cooking wine, 5 grams of salt, 10 grams of soy sauce, 15 grams of egg whites, 15 grams of bean flour, 500 grams of vegetable oil, 10 grams of sesame oil, 15 grams of pretzel salt. 【Production process】 After the hen is slaughtered and washed, the whole material comes out of the bone. After washing, spread the cooking wine and salt and set aside. Fresh pea rice is boiled in boiling water, hulled and floated in clean water. Wash the glutinous rice and cook until over-the-top. After the lotus rice is stripped of its heart, it is washed and swollen with the amaranth and the mustard, and it is submerged with water in a bowl and steamed in a basket. The golden hook is swollen and finely chopped with ham and vanilla. Then mix the above ingredients, add salt and evenly, from the neck knife edge into the chicken belly, lock the opening with a bamboo skewer, first boil in the boiling soup for a few minutes to fish out, the chicken wings turned over to the back of the plate, clamp the chicken head, and then put into the steaming bowl, basket steaming for about two hours (to the extent that the bamboo chopsticks can break the chicken wings). Remove to cool, dry and spread with soy sauce and egg white bean flour. Place the wok on high heat, heat the oil (180 ° C), put the chicken into the golden brown and fish it out, drizzle the sesame oil, remove the bamboo skewers, and use a knife to cut the chicken breast and abdomen into diamond-shaped pieces (to the extent of breaking the skin). Serve on a pretzel plate.
。 Spiced crispy chicken
【Dish name】 Spiced crispy chicken 【Cuisine】 Sichuan cuisine 【Features】 Bright red color, crispy skin and tender meat, delicious taste. 【Ingredients】 1 tender chicken (about 1000 grams). 500 grams of vegetable oil, 3 grams of salt, 15 grams of sugar, 10 grams of soy sauce, 15 grams of cooking wine, 3 grams of allspice powder, 2 grams of peppercorns, 15 grams of ginger and green onion, 30 grams of syrup, 0.5 grams of monosodium glutamate, 10 grams of sesame oil. 【Production process】 After the young chicken is slaughtered, remove the head, wing tips, feet and claws, put them into a pot of boiling water, and take them out. Salt, sugar, soy sauce, cooking wine, allspice powder, peppercorns in a bowl after mixing well, spread inside and outside the chicken body, ginger, green onion into the chicken belly mouth, put in the steaming bowl basket steamed, take out the dry water, while hot smeared with sugar color, pick off the green onion, ginger, peppercorns. Let it cool, put the wok on high heat, heat the vegetarian oil (about 180 ° C), add the chicken and fry until the skin is brownish red, let it cool slightly, remove the large bones, cut it into strips about 5 cm long and 1.5 cm wide, arrange it into chicken shapes on the plate, and add the steamed chicken juice and ADD MSG; after mixing the sugar and sesame oil, put it on a saucer or drizzle on the chicken body. If you do not use five-spice powder, but after the chicken is fried on the plate, poured with the cooked fish sauce, it becomes a crispy chicken.
。 Stew chicken sauce
【Dish name】 Stewed chicken sauce 【Cuisine】 Sichuan cuisine 【Features】 The soup is tender and the aftertaste is pure. 【Ingredients】 Fresh fat hens (about 1500 grams). 100 grams. 20 g ginger, 0.5 g MSG, 1 g pepper. Refined salt 2 g. 【Production process】 The hen slaughters the hair, removes the internal organs, washes, slaughters the head and feet of the chicken, puts water into the pot and puts it on the fire and boils, skims off the bubbles, add the ginger, the berries (wrapped in white gauze), move to the oven, simmer for 4 hours (tender chicken for 3 hours), take out, the chicken meat is opened with chopsticks, remove the back bone, pick the ginger, take out the goji berries. When eating, put chicken juice and shredded chicken in a bowl, add MSG, salt, pepper, and add fresh and tender side dishes to eat.
。 Peach crispy chicken cake
【Dish name】 Peach crispy chicken cake 【Cuisine】 Sichuan cuisine 【Features】 Crisp and tender, suitable for wine. 【Ingredients】 300 grams of chicken breast. 50 g of peach kernels, 50 g of pork fat, 30 g of egg whites, 50 g of lettuce. 500 grams of vegetable oil, 10 grams of cooking wine, grams of salt, 0.5 grams of monosodium glutamate, 20 grams of sesame oil, 10 grams of sugar, 5 grams of vinegar, 15 grams of dried bean flour. 【Preparation process】 The peach kernels are soaked in warm water for 10 minutes, peeled, drained, and fried in 50% hot oil (about 125 ° C) in a pan, and then minced. Chicken breasts and fat are pounded separately, de-ribbed and egg whites to make chicken misery, and mixed with cooking wine, salt, monosodium glutamate and peach kernels, put into a plate and scraped flat into a square shape (about 1.4 cm thick), basketed and steamed for about 10 minutes to become a chicken cake. Remove to cool, change to a note and wrap in fine dried bean flour. Heat a wok over high heat and simmer oil to 180°C. When the chicken cake is fried until it is light yellow, remove the plate, drizzle with sesame oil, and serve with lettuce mixed with sugar, vinegar and sesame oil.
。 Char siu chicken
【Dish name】 Char Siu Chicken 【Cuisine】 Sichuan Cuisine 【Features】 Chicken is tender, the mesh is crisp, the filling is fresh, the taste of the food is rich, and there is an aftertaste. 【Ingredients】 1 tender chicken (about 1000 grams). 300 grams of lard oil, 100 grams of pork, 50 grams of winter vegetables, 50 grams of lettuce. 15 grams of soy sauce, 20 grams of cooking wine, 50 grams of lard, 2 grams of salt, 15 grams of ginger, 25 grams of green onions, 20 grams of bean flour, 15 grams of egg whites, 15 grams of sesame oil, 10 grams of pickled chili peppers, 20 grams of sweet sauce, 5 grams of sugar, 5 grams of sesame oil. 【Preparation process】 Slaughter and wash the chicken, open a small mouth to remove the internal organs, remove the head, wings, cocks, feet and leg bones, wash, use soy sauce, cooking wine, ginger rice, green onion knots to coat the inside and outside of the chicken, and marinate into the taste (about 1 hour). Wash the lard oil and change it to three sheets. Cut the pork into two coarse strips, the winter vegetables into short sections, and the pickled peppers into short knots. The wok is placed on the fire, the lard is heated (about 200 ° C), the shredded pork is mixed with salt, cooking wine, and bean flour, and then the pan is stir-fried, stir-fried evenly, chilled and mixed into the pickled pepper, then filled into the chicken belly, the outer skin of the chicken is smeared with sesame oil, and then the chicken is wrapped tightly with lard oil (a total of three layers, the second and third layers of net oil should be smeared with egg white bean flour paste). Use a double iron fork to pass through the chicken wings and chicken legs, into the open fire pool and rotate continuously, bake until the surface of the net oil scorched skin spit oil, golden brown, chicken cooked, wipe the fork, remove) peel off the net oil, the mesh oil puff pastry and chicken cut into strips, placed on both ends of the plate. Fill the chicken belly, remove the ginger, green onion and pickled peppers, and serve with lettuce on a plate, accompanied by sweet sauce, sugar, sesame oil and green onions.
。 Hibiscus chicken slices
【Dish name】 Hibiscus chicken slice 【Cuisine】 Sichuan cuisine 【Features】 Chicken slices are as white as delicate hibiscus, with red ham and green pea seedlings, making the dish fresh and beautiful, soft and delicate in the mouth. 【Ingredients】 Chicken breast 250 g. Egg white 50 g, ham 25 g, winter shoot naik, pea sprouts 25 g. 500 grams of lard, 250 grams of fresh soup, 30 grams of water bean flour (rudder), 5 grams of salt. 50 grams of milk soup, 1 gram of pepper, 0.5 grams of monosodium glutamate, 10 grams of chicken fat. 【Preparation process】 Chicken breast meat is de-glued, pounded into a bowl, and added cold fresh soup, water bean powder, salt and egg whites to form a paste. Slice the ham and winter shoots into thin slices about 3.5 cm long and 2 cm wide. Wash the pea seedlings. Heat the lard on the frying pan (about 80 ° C to 100 ° C), and tilt the pan slightly. Use a stir-fry spoon to scoop the chicken paste (about 30 grams) into the pot along the side of the pot, and then quickly tilt the pot in the opposite direction, so that the oil has not passed the chicken paste, and when it is formed and leaves the pot, it is fished out and floated in the fresh soup, that is, chicken slices, and all the chicken paste is made into chicken slices according to this method. Pour out the oil in the pot, add ham and winter shoot slices, mix with milk soup, add salt, monosodium glutamate, pepper and boil, add chicken slices and simmer slightly, put down the pea sprouts, hook the water bean powder, and drizzle with chicken fat.
。 Snowflake chicken
【Dish name】 Snowflake chicken 【Cuisine】 Sichuan cuisine 【Features】 Shaped like clouds, like snow stacking, the entrance is soft and smooth, and the city is a wonderful product of "eating chicken without seeing chicken". 【Ingredients】 Chicken breast 150 g. 31 g minced ham and 50 g egg white. 350 grams of fresh soup, 50 grams of water bean powder, grams of salt, 50 grams of lard, 1 gram of pepper, 0.5 grams of monosodium glutamate. 【Preparation process】 Chicken breast meat to de-gluten, with the back of the knife to beat the mushroom, to exhaust the tendons, put into a bowl, first with cold and fresh soup to disperse, then add water bean flour, salt, monosodium glutamate, pepper emblem stir well, and finally add egg white beaten egg bubbles to stir well. Heat the lard on a high heat (about 180 °C), pour in the chicken milk, sauté the pan, sprinkle the minced ham on a plate and serve.
。 Diced chicken with peppercorns
【Dish name】 Diced peppercorn 【Cuisine】 Sichuan cuisine 【Features】 Golden red color, spicy and fragrant, slightly sweet, delicious and delicious. 【Ingredients】 1 open-hearted baby chicken (about 500 grams). 10 grams of dried chili peppers, 3 grams of peppercorns, 20 grams of cooking wine, 15 grams of soy sauce, 3 grams of salt, 500 grams of vegetable oil, 10 grams of sugar, 10 grams of green onion, 10 grams of ginger, 1 gram of monosodium glutamate, 5 grams of sesame oil, 150 grams of fresh soup. 【Production process】 After the chicken is washed, the bones are removed. Chop into cubes about 2 cm square, add cooking wine, soy sauce, salt, green onion knots, ginger slices and mix well, marinate and marinate (about 30 minutes). Wipe the dried chili peppers, remove the stems and seeds, and cut into sections about 2 cm long. Put the pot on high heat, heat the vegetable oil (about 180-200 ° C), remove the onion and ginger in the diced chicken, decant the juice, fry it in the pan until it is just cooked (the chicken is slightly yellow), and drain the oil. Put another 100 grams of net vegetable oil in the wok, after heating, put in the dried chili festival, peppercorns to fry the aroma, when the peppers are brownish red, pour in the chicken cubes, cook soy sauce, sugar, cooking wine and clear soup a little, collect the juice over medium heat, to dry the bright oil, put in the monosodium glutamate, sesame oil, and shake the pot evenly. If it is hot, directly plate: If it is cold, put it on the plate to open and let it cool, put the pepper on the bottom, and the chicken cubes are placed on top.
。 Pan stickers to chicken slices
【Dish name】 Pot sticker chicken slices 【Cuisine】 Sichuan cuisine 【Features】 Beautiful color, crisp and tender and fragrant in the mouth, dipped in green onion sauce, unique flavor. 【Ingredients】 250 grams of chicken breast meat, 300 grams of pork fat. 50 grams of cooked ham, 100 grams of winter shoots, 50 grams of lettuce. 50 grams of clear oil, 10 grams of ginger, 10 grams of green onion, 15 grams of cooking wine, 10 grams of soy sauce, 50 grams of egg whites, 35 grams of bean flour, 6 grams of sesame oil, 50 grams of green onion paste, 10 grams of sugar, 5 grams of vinegar. 【Preparation Process】 Chicken breast slices are about 5 cm long and 4 cm wide, and mix well with ginger, green onion, cooking wine and soy sauce. Marinate for about 15 minutes. The fat meat is cooked in a soup pot, fished out and cooled, sliced into the same thin slices as the chicken slices, the ham is cut into finely minced, and the winter shoots are cooked and cut into thin slices about 4 cm long and 2.7 cm wide. Pork fat slices are flattened on a plate, dried and greasy with a hot cloth, smeared with a layer of egg white bean powder, and then pasted with winter bamboo shoot slices, bamboo shoot slices are placed on the minced ham, the flavored chicken slices are wrapped with eggs, and the clear bean powder is placed on top of the minced ham. A total of 24 blanks are made according to this method. Heat the wok on a high heat, add the oil wave evenly, decant the oil, paste the pork slices one by one downwards into the pot, put the pot on the low heat, constantly turn the pan and shovel the fried oil with a small spatula and pour it on the chicken slices, paste the bottom surface into a dark yellow, when the chicken is cooked, the color is light yellow, decant the oil, drizzle with sesame oil, plate it, and serve with lettuce (mixed with sugar, vinegar and sesame oil) and shallot sauce.
。 Chicken bean blossoms
【Dish name】 Chicken bean flower 【Cuisine】 Sichuan cuisine 【Features】 White soup clear, condensed into a top, fine and tender, fresh and mellow. 【Ingredients】 Chicken breast 150 g. 50 g of pea sprouts, 25 g of minced cooked ham. Egg whites 65 g, MONOS glutamate 0.5 g, salt 3 g, water bean flour naig, pepper 1 g, clear broth 750 g. 【Production process】 Chicken breast meat to be tendoned, with the back of the knife to pat loose, pounding, to exhaust the tendons, and then use the knife to repeatedly chop into chicken puree, add cold clear soup && scatter, and then put egg whites, monosodium glutamate, salt, water bean powder, pepper and so on and evenly. Wash the pot and put it on the fire, pour the soup to boil, stir the chicken mushroom paste well and put it into the pot, until the pot is slightly boiled, move the pot to a low heat and simmer for 10 minutes to make it condense into chicken bean blossoms. The pea seedlings are cooked in boiling water, fished into a soup bowl, then scooped in the chicken bean blossoms, and filled with clear soup, removed from the cooked ham and served.
【Dish name】 Kung Pao chicken 【Cuisine】 Sichuan cuisine 【Features】 Color brown red bright oil, red tender crisp, lychee flavor, delicious and delicious. 【Ingredients】 300 grams of chicken breast. 15 grams of dried chili peppers, 5 grams of peppercorns, 50 grams of peanut kernels. 10 grams of ginger, onion and garlic, 25 grams of vegetable oil, 25 grams of lard oil, 2 grams of salt, 20 grams of cooking wine, 80 grams of water bean flour, 25 grams of soy sauce, 15 grams of vinegar, 15 grams of sugar, 0.5 grams of monosodium glutamate, 50 grams of soup. 【Production process】 Wash the chicken breast, remove the tendon oil, pat loose with a knife, first cut the cross flower knife (the depth is 2/ knife of the thickness of the meat, and then chop it into 1.5 cm square cubes, add salt, cooking wine, and water bean powder and mix well. Wipe the chili peppers clean; remove the stems, seeds, and cut into short knots. Cut the green onion into short knots. Cut ginger and garlic into small square pieces. Remove the peanut kernels from the red coat, fry them in a frying pan and set aside. Use a small bowl to place the soy sauce. Vinegar, sugar, cooking wine, monosodium glutamate, water bean powder, soup mixed well into lychee flavored witch juice. When the wok is placed on a high heat, the next vegetarian oil is heated, when the next pepper festival is fried into a brownish red, the next pepper is lightly fried, add the appropriate amount of lard oil, stir-fry the chicken cubes, add ginger, garlic and green onion and stir-fry slightly, cook into the sauce, quickly turn over and add peanut kernels to the plate, and then put the pot on the plate.
。 Braised chicken
【Dish name】 Braised roll chicken 【Cuisine】 Sichuan cuisine 【Features】 Brown and red color, tender meat, very delicious taste. 【Ingredients】 350 grams of chicken breast, 50 grams of cooked ham, 50 grams of winter shoots, 50 grams of shiitake mushrooms. Egg whites 50 g, bean flour 40 g, vegetable oil 500 g, good soup 750 g, red soy sauce 10 g, green onion, ginger 10 g each, cooking wine 10 g, salt 2 g, soy sauce 5 g. 【Preparation process】 Chicken breast slices are 24 thin slices about 4.5 cm long and 2.7 cm wide. Ham, winter shoots and shiitake mushrooms are cut into 24 thick silks of about 2.5 cm long. Spread out the chicken slices, place the ham, winter shoots, and mushroom shreds on one end of the slice, wrap them in a roll, and smear the end of the roll with egg white bean flour. The whole roll is then wrapped in a layer of egg white bean flour. Heat the frying pan in the top and bottom heat (about 200°C), add the chicken rolls one by one to the side of the pan, and fry until they are yellow. Heat the pan with chicken bones and add the soup, red soy sauce, green onion, ginger and cooking wine. Soy sauce, salt to taste colored, and then put into the chicken rolls, after the high heat rises, change to a small slow fire (about 30 minutes), take out the chicken rolls, place them in the steaming bowl (set into "three stacks of water"), put the roast chicken juice into the bowl, steam for about 10 minutes to take out, the original juice into the pot, the chicken rolls flipped on the plate, the pot juice hooked second-rate mustard on the chicken rolls.
。 Money Chicken Tower
【Dish name】 Money Chicken Pagoda 【Cuisine】 Sichuan cuisine 【Features】 Shaped like money, bright color, crisp and fragrant in the mouth, crisp and tender, it is a delicacy with wine. 【Ingredients】 200 grams of chicken breast, 100 grams of pork fat. 50 grams of cooked lean ham, 50 grams of white-headed leeks. Egg whites 50 g, salt 3 g, vinegar 10 g, sesame oil 10 g. 【Production process】 Chicken breast meat is washed and de-ribtened, and mixed with the fat meat of the pig with the back of a knife, and added water, egg whites and salt to make chicken misery. In addition, the cooked pork fat is cut into round slices of about 4 cm in diameter and 0.4 cm thick, for a total of 24 slices. Cooked ham chopped into thin slices. Cut the leeks into long segments of about 1 cm and float into clean water. Mix the egg whites with dried bean flour. Spread the round pork slices on a plate, dry the surface oil with a hot cloth, smear with a layer of egg white bean flour, then make the chicken grits into a ball with a diameter of about 2 cm, put it on the meat slices, and smooth it, and then take a little minced ham and put it on the bead to stick it, that is, the money chicken tower blank. Heat the wok on the fire, take the chicken tower blank fat and paste it down in the pot, burn until the fat is golden brown, put it in a plate, filter the leeks into dry water, mix well with salt, vinegar and sesame oil, and place it at both ends of the plate.
。 Sheep ear chicken tower
【Dish name】 Sheep ear chicken tower 【Cuisine】 Sichuan cuisine 【Features】 Shaped like sheep's ear, yellow and crispy, delicious and delicious, suitable for wine. 【Ingredients】 300 grams of chicken breast. 50 grams of pork belly, 25 grams of ham, 25 grams of winter shoots, 25 grams of mushrooms, 25 grams of shiitake mushrooms, 15q grams of lard oil, 50 grams of lettuce. Green onion, 10 grams each of ginger, 2 grams of salt, 1 gram of pepper, 05 grams of monosodium glutamate, 10 grams of cooking wine, 35 grams of sesame oil, 50 grams of egg whites, 30 grams of thousand bean flour, 500 grams of vegetable oil, 10 grams of sugar, 10 grams of vinegar, 10 grams of pepper salt. 【Preparation process】 Chicken breast meat is de-glutened, and the pork fat, ham, winter shoots, mushrooms are cut into fine strips, and the green onion and ginger are finely chopped. Egg whites and dried bean flour are mixed into a paste. Mix the chopped ingredients with salt, pepper, monosodium glutamate, cooking wine, sesame oil, green onion, ginger and egg white paste to form the filling. Wash the lard and squeeze out the water: cut into a square of about 20 cm square, smear with egg paste, put the filling on, wrap the ends tightly, roll into a flat shape (about 4 cm wide, about 1 cm thick), and stick firmly at the intersection, that is, the chicken tower blank. Heat the oil in a wok (about 150°C) and fry the chicken tower until cooked through. When the color is golden, it is fished out, smeared with sesame oil, and the chicken tower is cut into the shape of a sheep's ear by a slanted knife method and placed on a plate. Stir in lettuce, mix with sweet and sour, sesame oil, and set on a plate) and serve on a pretzel plate.
。 Chopped chicken cubes
【Dish name】 Minced chicken 【Cuisine】 Sichuan cuisine 【Features】 Red and white, bright color, smooth and tender and crisp. The aftertaste is sweet and sour, delicious and delicious. 【Ingredients】 200 grams of chicken breast. 25 grams of peanut kernels and 10 grams of pickled red pepper. 150 g lard, 4 g salt, 20 g cooking wine. 1 g monosodium glutamate, 10 g shallots, 10 g garlic, 10 g soy sauce, 5 g sugar, 5 g vinegar, 20 g bean flour, 50 g fresh soup, 10 g egg whites. 【Preparation process】 After tapping the chicken breast, cut into 0.7 cm cubes, add salt to a bowl, mix well with cooking wine and MONOSG. Soak the red peppers, remove the stems, seeds and chop finely. Chop the peanut kernels into coarse grains. Finely slice the green onion and finely chop the garlic. Take another small bowl and mix it with salt, soy sauce, sugar, vinegar, cooking wine, monosodium glutamate, water bean powder, and fresh soup to form a sauce. Heat the lard in a wok over high heat (about 150°C), sizing the diced chicken with egg white bean flour, and then put it into the pan, slide through, pour into a colander and drain the oil. Add a little oil to the pot, heat it, soak the red pepper, fry until the oil is red, sauté the green onion and garlic until fragrant, stir-fry the chicken cubes evenly, cook the juice, push and fry until the seeds are brightened, sprinkle with peanut kernels, push the pot and plate it.
【Dish name】 Spicy chicken diced 【Cuisine】 Sichuan cuisine 【Features】 Bright red color, smooth and tender texture, fresh and spicy. 【Ingredients】 250 grams of chicken breast, 50 grams of water chestnut, 15 grams of pickled red pepper. 50 grams of lard, 3 grams of salt, 20 grams of soy sauce, 20 grams of cooking wine, 1 gram of monosodium glutamate, 10 grams of green onion, ginger and garlic, 15 grams of egg whites, 20 grams of bean flour, 5 grams of vinegar, 50 grams of good soup. 【Preparation process】 Chicken breast meat remove the fascia, poke some small eyes with the tip of the knife, cut into cubes about 1.5 cm square, add salt, soy sauce, cooking wine, and MONOS glutamate to the bowl and mix well. Peel the water chestnut, wash and cut into cubes. Soak the red pepper to remove the stem and finely chop the seeds. Cut the green onion into short knots, cut the ginger and garlic into small square pieces. Mix egg whites with dried bean flour to make a thin paste. After the wok is placed on a high heat, after the pot is boiled, the lard is heated (about 150-l80 ° C), the chicken is pasted with egg white bean flour, the next pot is slipped to cooked, the next finely chopped pickled pepper, quickly stir-fried until the chicken is all chili red, the next water chestnut, ginger, green onion, garlic stir-fried out of the aroma, cooked with salt, soy sauce, cooking wine, sugar, monosodium glutamate, water bean powder, good soup mixed with the sauce, quickly turned over, and dripped a little vinegar, from the pot to plate. This dish can be used instead of pickled peppers with Watercress from Yanxian County. Replace water chestnuts with fresh shoots or green shoots.
。 Small fried chicken
【Dish name】 Small fried chicken 【Cuisine】 Sichuan cuisine 【Features】 Orange red, slightly sour, tender and refreshing, slightly spicy and sweet. 【Ingredients】 300 grams of chicken thigh, 50 grams of green shoots, 15 grams of pickled chili peppers. 25 grams of celery yellow, 5 grams of salt, 20 grams of cooking wine, 15 grams of green onion, 10 grams of soy sauce. 5 grams of vinegar, 10 grams of sugar, 0.5 grams of monosodium glutamate, 50 grams of fresh soup, 25 grams of bean flour, 50 grams of lard, 10 grams of ginger, 10 grams of garlic. 【Making process】 Chicken thigh meat is deboned, pat loose with a knife, and cut a diamond-shaped flower knife. Cut a strip about 5 cm long and 1 cm wide, add salt, cooking wine, water bean flour and evenly) cut the bamboo shoots into strips about 4 cm long and 0.7 cm wide, yard with a little salt, and wash. Cut the pickled chili pepper into long pieces of about 2.5 cm, cut the celery yellow into short knots, cut the green onion into a "horse's ear" shape, mix soy sauce, vinegar, sugar, salt, cooking wine, monosodium glutamate, water bean powder, and fresh soup into a sauce. Put the wok on high heat, heat the lard (about 150 ° C), sauté the chicken seeds, add the pickled chili, ginger and garlic slices to fry the aroma, then fry the green shoots, celery and green onion evenly, cook the sauce, wait for the juice to be collected, and put it on the plate
。 Snow konjac chicken wings
【Dish name】 Snow konjac chicken wings 【Cuisine】 Sichuan cuisine 【Features】 Chicken wings are soft and tender, and konjac is soft and juicy. 【Ingredients】 500 grams of chicken wings. Water hair konjac 15 g. 50 grams of lard, 15 grams of cooking wine, 500 grams of chicken broth, 10 grams of soy sauce, 2 grams of salt, 15 grams of ginger, green onion, 10 grams of bean flour. MSG 0.5 g, pepper 1 g 【Production process】 Chicken wings to the tip, one break into two, wash, out of the water, green onion knot, ginger beat broken. Snow konjac is cut into strips about 5 cm long and 3 cm wide. The wok is placed on a high heat, the lard is heated (about 180 ° C), the chicken wings, cooking wine, ginger and green onion are fried to make the aroma, then add chicken soup, soy sauce, salt and boil, to remove the foam, use low heat to slow down until the chicken wings will be cooked, add snow konjac to continue to burn until the chicken wings are out of the bone, pick the ginger, green onion, and put THE MSG. Pepper and mix well
【Dish name】 Pepper and ma chicken 【Cuisine】 Sichuan cuisine 【Features】 Hemp alcohol salty and fresh, soft and tender texture, refreshing and delicious. 【Ingredients】 1 open-chested tender chicken (about 500 grams). 3 grams of peppercorns, 10 grams of shallots, 10 grams of ginger and shallots, 10 grams of cooking wine, 2 grams of salt, 10 grams of soy sauce, 10 grams of sesame oil, 0.5 grams of monosodium glutamate, 50 grams of fresh soup. 【Production process】 Tender chicken to remove the head, neck, wings, feet, feet, wash out a water, then into the boiling soup pot with ginger, green onion, cooking wine to cook, fished out into cold boiling water after soaking, fish out to dry the water, remove the chicken bones, change into slices (or strips. silk, blocks), into the dish. Remove the black seeds, wash and cut the shallots into flowers, mix them with a little salt and chop them into fine minces, put them in a small bowl, add soy sauce, salt, sesame oil, monosodium glutamate, and cool soup to mix into pepper and sesame juice, and drizzle on the chicken slices.
。 Chicken trotter flowers
【Dish name】 Chicken trotter flower 【Cuisine】 Sichuan cuisine 【Features】 Refreshing and crisp, tender and delicious shape. 【Ingredients】 Rooster feet 500 grams. 20 g of red oil, 10 g of minced garlic, 10 g of salt and pepper. 【Production process】 1. Wash and remove the skin of the chicken feet, put them in a pot of cold water, boil over medium heat, change to low heat and cook for about 20 minutes, remove the end of the pot from the fire, and then fish out the chicken feet after cold. 2. Use a knife to open a knife on the back of the main bone and small claws, and remove the whole bone of the chicken feet, that is, the chicken trotter flower. Cover the trotter flowers with a clean damp cloth to prevent water from being scattered. When eating, according to the taste, it can be served with red oil, garlic and pepper saucer.
。 Brine gizzard flowers
【Dish name】 Salt water gizzard flower 【Belonging to the cuisine】 Sichuan cuisine 【Features】 Shaped like a flower, the texture is crisp and tender, light and refreshing. 【Ingredients】 Chicken gizzard 250 g. 3 grams of refined salt, 10 grams of ginger and green onion, 10 grams of cooking wine, 2 grams of peppercorns, 50 grams of fresh soup, 10 grams of sesame oil, 0.5 grams of monosodium glutamate. 【Production process】 Chicken wrist to remove the inner gold wash, remove the white rib membrane of the outer skin of the chicken gizzard, change to four petals) and then use a straight knife to carve into a cross flower knife (knife spacing is 2 mm, depth of 4/5), and then put into the steaming bowl, add refined salt, ginger, green onion, cooking wine, monosodium glutamate, fresh soup, pepper into the cage with high heat steaming until cooked thoroughly, take out and refrigerate, plate, the original juice and sesame oil drizzled on the gizzard flowers. This dish can also be cooked. If you add five-spice powder when steaming or drizzle with pretzel sauce after loading, it is a five-spice wrist flower or a pepper salt pus flower.
。 Hot double crisp
【Dish name】 Hot double crisp 【Cuisine】 Sichuan cuisine 【Features】 Crisp and tender, salty and delicious. 【Ingredients】 150 grams of pork belly, 151 grams of chicken gizzard. 30 g of pea sprouts. 15 grams of pickled chili peppers, 20 grams of white onion, 10 grams of garlic, 10 grams of ginger, 3 grams of salt, 10 grams of cooking wine, 50 grams of lard, 0.5 grams of monosodium glutamate, 1 gram of pepper, 5 grams of sesame oil, 25 grams of bean flour. 【Preparation process】 Rinse the pork belly, remove the oil tendons, cut the cross knife pattern from the front (about 2/3 deep), and then cut into diamond-shaped pieces with a side length of about 2 cm. Remove the inner gold of the chicken gizzard, wash and remove the bottom plate and ribs, each flat into 4 pieces, and shave the cross knife pattern (about 2/3 deep). Slice the ginger and garlic, pickle the pepper and white onion into a "horse ear" shape, and wash the pea seedlings. The belly and gizzard are mixed with salt, cooking wine, and water bean flour to mix well with the dirty yard taste. Heat the lard in a wok (about 180°C) and lower your belly. After the chicken wrist bursts the seeds, stir-fry the chili peppers, ginger slices, garlic slices, white onion, and pea seedlings, cook them with salt, cooking wine, monosodium glutamate, pepper, water bean powder, sesame oil, and fresh soup.
。 Tangerine chicken
【Dish name】 Tangerine chicken 【Cuisine】 Sichuan cuisine 【Features】 Bright red color, spicy and tender, strong and fresh taste. 【Ingredients】 1 tender open-chested chicken (about 500 grams). 4 grams of dried chili peppers, 4 grams of tangerine peel. 10 grams of ginger and green onion, 10 grams of cooking wine, 3 grams of salt, 10 grams of soy sauce, 500 grams of vegetable oil, 50 grams of fresh soup, 20 grams of sugar, 10 grams of vinegar, 5 grams of sesame oil. 【Preparation process】 After the tender chicken is opened and washed, remove the head, neck, feet and claws, remove the bones, cut the chicken into cubes of about 2 cm, put it into a bowl, add ginger, green onion, cooking wine, salt, soy sauce and mix well) Marinate. Wipe the dried peppers, remove the stems, seeds and cut into short sections. Wash and tear the tangerine peel into pieces. Heat the oil on high heat (about 150°C) and remove the ginger from the chicken nuggets. scallions. After decanting the water, fry the chicken nuggets until golden brown (about 5 minutes), remove the frying oil, add about 150 grams of vegetable oil, heat it, add the chili festival, peppercorns, and tangerine peel and fry slightly, then add the chicken nuggets, add a small amount of fresh soup, and cook the sweet and sour sauce. Use medium heat until the soup is spat out, pour a little sesame oil on the pot, let it cool and serve.
。 Eight pieces of water
【Dish name】 Eight pieces of water 【Cuisine】 Sichuan cuisine 【Features】 The meat is tender, spicy and fragrant, salty and sweet. 【Ingredients】 1 open-hearted baby rooster (about 500 grams). 3 grams of salt, 10 grams of soy sauce, 10 grams of sugar, 10 grams of cooked chili oil, 10 grams of peppercorns. 【Preparation process】 The open-chested rooster is cleaned, boiled in a pot of boiling water until just cooked and fished out, and let cool. Cut off the head, wings, and legs of the chicken (for other purposes), cut it from the midline of the abdomen, divide it into one piece each of the back, chest, and abdomen, and then cut it into eight pieces, each piece should be boned, and become a thick and uniform diagonal piece. Place in a pot, add salt, soy sauce, sugar, etc. and mix well, then add cooked chili oil and mix well, sprinkle with peppercorn powder and serve.
。 Mountain City Lollipop Chicken
【Dish name】 Yamashiro Stick Chicken 【Cuisine】 Sichuan Cuisine 【Features】 The meat is tender, spicy and salty, and the flavor is rich. 【Ingredients】 1 tender rooster (about 1000 grams). Sesame oil 20 g, red oil chili pepper 10 g, sesame noodles 5 g, peppercorn noodles 2 g, sesame paste 5 g, mushroom 10 g, soy sauce 10 g, green onion 10 g, sugar 10 g, monosodium glutamate 1 g. 【Preparation process】 The rooster is slaughtered and dehaired, the internal organs are removed, washed, and boiled in a pot of boiling water for a quarter of an hour; mixed with half a scoop of cold water. When the water is boiling again, turn the chicken over and cook for another 10 minutes, then mix with half a scoop of cold water. After the water is boiled, turn over, use small bamboo thorns to pierce the chicken, when no blood beads emerge, you can pick it up, soak in cold boiling water for 1 hour, take it out and dry. Brush a layer of sesame oil on the chicken skin, and then slaughter the chicken head, neck, wings, breasts, and back ridges, cut the chicken head into two pieces, beat it with a small wooden stick, make it soft, cut into chopsticks thick strips, and when eaten, mix the red oil chili pepper, sesame powder, pepper powder, sesame oil, mushrooms, soy sauce, sugar, green onion, monosodium glutamate, etc. into juice, you can dip it.
。 Lollipop chicken shreds
【Dish name】 Stick chicken shreds 【Cuisine】 Sichuan cuisine 【Features】 Bright red color, tender meat, spicy and sweet, slightly sour, delicious and refreshing. 【Ingredients】 A white-skinned rooster (about 1000 grams). 25 grams white onion. 30 grams of soy sauce, 25 grams of vinegar, 25 grams of tahini sauce (3 grams of peppercorns, 1 gram of monosodium glutamate, 15 grams of chili oil, 10 grams of sesame oil, 10 grams of sugar. 【Production process】 After the rooster is slaughtered and opened and washed, the head and neck, the feet and feet are cut off, cooked in a boiling soup pot (subject to the interruption), fished out and put into the cold soup or cold boiled water to soak, take out the dry water, remove the bone, use a small wooden stick to loosen the meat (or use the back of the knife to beat loose), tear the tendons into coarse silk by hand (cut the chicken skin with a knife), wash the green onion, cut into coarse silk similar to the chicken shreds, pad on the bottom of the plate, and put the chicken shreds on top. Use soy sauce, sugar, tahini, monosodium glutamate, peppercorn powder, and chili oil. Vinegar and sesame oil are poured into a sauce, drizzled on a plate and mixed well.
。 Three-fungus stewed chicken
【Dish name】 Three-mushroom stewed chicken 【Cuisine】 Sichuan cuisine 【Features】 Vegetable soup is milky white, chicken fat mushrooms are tender, and the soup is delicious. 【Ingredients】 1 open-hearted hen (about 500 grams). 50 grams of three bacteria, 25 grams of garlic. 75 grams of lard, 10 grams of green onion, 10 grams of ginger, 3 grams of salt, 10 grams of cooking wine, 750 grams of fresh soup. 【Preparation process】 After washing the open-chested tender chicken, the bones are chopped into pieces about 2.5 cm large. Wash the roots of the three bacteria, change them to smaller, and rinse them up with clean water. Ginger wash and beat: green onion, garlic wash. Heat the wok over high heat, heat the lard, add the chicken nuggets and green onions. Stir-fry the ginger until fragrant, add fresh soup and garlic to a boil, scoop into a casserole dish and simmer over low heat for about 40 minutes. Heat the wok on high heat and heat the lard a little (about 150°C). Sauté the three mushrooms in a pot for about 3 minutes, pour into a casserole dish, add refined salt, simmer over low heat for about 20 minutes until the chicken nuggets are on fire, scoop out and serve in a soup bowl.
。 It's called a chicken
【Dish name】 Called Hua Chicken 【Cuisine】 Sichuan Cuisine 【Features】 The meat is tender, the filling is delicious and fragrant, and it has a unique flavor. 【Ingredients】 1 open-hearted baby chicken (about 500 grams). 50 grams of pork, 25 grams of sprouts, 10 grams of pickled peppers, 15 grams of lettuce, 6 pieces of fresh lotus leaves. 20 grams of soy sauce, 20 grams of cooking wine, 2 grams of peppercorns, 10 grams of ginger and 10 grams of green onion. 【Preparation process】 Wash and drain the chicken, remove the head, wings and claws, remove the leg bones, use soy sauce, cooking wine, peppercorns, ginger, green onion and evenly spread the inside and outside of the chicken body, marinate into the taste. pork. Sprouts and pickled peppers (destemmed, seeds) are finely chopped. Place the wok on the high heat, remove the blood water from the pork fire, cook in soy sauce and cooking wine, add sprouts and pickled peppers and stir-fry to form a filling. Fill the chicken belly with the filling, then wrap the chicken tightly with lotus leaves, wrap it in six layers, wrap it tightly with hemp rope, paste it with thin mud, bake it on a charcoal fire until it is dry, peel off the mud and pour out the filling, cut a strip of chicken, put it horizontally on a plate, and set the filling and lettuce on both ends of the plate.
【Dish name】 Dry grilled shark fin 【Cuisine】 Sichuan cuisine 【Features】 Dark yellow color, bright fin needles, soft texture, refreshing, thick juice. Xiang is the first dish in the Sichuan high-end feast. 【Ingredients】 300 grams of shark fin soup, 50 grams of chicken, 50 grams of duck, 50 grams of pork. 30 grams of ham, 50 grams of cabbage hearts. 30 grams of cooked lard, 250 grams of chicken broth, 35 grams of cooking wine, 10 grams of red soy sauce, 2 grams of salt, 10 grams of ginger and green onion. 【Preparation process】 After the shark fin rises, remove the impurities, put it into the steaming bowl, fill it with water, steam it with high heat for about 40 minutes, drain the water out of the basket (or repeatedly produce the water three or four times in the pot), put in the pot with chicken soup and cooking wine and cook for 5 to 10 minutes, wrap it in net gauze and set aside. Chicken, duck, pork and ham cut into thick slices (only the above ingredients are flavored), sauté in a pot of boiled lard, then add cooking wine, red soy sauce, salt, green onion, ginger and soup and add the shark fin packet, burn slightly on high heat, move to a low heat and simmer until shark fin fat and soup are thick. Remove the shark fin packet, remove the gauze, strain the soup into the pot with a soup sieve, then put the shark fin over low heat to collect the juice, and at the same time put another wok to fry the washed yellow cabbage hearts until just cooked, spread on the bottom of the dish (or a circle inside the dish), and scoop the shark fin into the dish.
【Dish name】 Sour and spicy sea cucumber 【Cuisine】 Sichuan cuisine 【Features】 Tangqing color is colorful, sea cucumber is soft and sticky, and the sour and spicy taste is mellow. Summertime consumption is especially good. 【Ingredients】 300 grams of water hair sea cucumber. 1 egg, 25 grams of cooked winter shoots, 25 grams of mushrooms, 50 grams of tomatoes, 20 grams of pea sprouts, 10 grams of green onion, 10 grams of ginger, 5 grams of pepper, 15 grams of vinegar flavor, 0.5 grams of concentrate, 10 grams of sesame oil, 500 grams of clear soup, 10 grams of bean flour. 【Preparation process】 Wash the water hair sea cucumber, slice into thin slices, cook in a pot of boiling water, then feed the clear soup once or twice, drain and set aside. The eggs are hard-boiled and the egg whites are thinly sliced. Cooked winter shoots. Cut the mushrooms into thin slices. Peel and seed the tomatoes and cut into slices. Wash the pea seedlings, cut the green onion into fine flowers, and cut the ginger into fine grains. Put the cut eggs, winter shoots, mushrooms and tomatoes into the soup bowl, add the appropriate amount of pepper, vinegar, special clear soup in the pot and boil, add MSG, sea cucumber, ginger grains, add water bean flour to form a glass mustard, put down the pea seedlings, wait to boil, add sesame oil, scoop into the soup bowl, sprinkle with green onions and serve.
。 Dried shredded squid
【Dish name】 Dried sautéed shredded squid 【Cuisine】 Sichuan cuisine 【Features】 White storage, dry and crispy, most suitable for wine. 【Ingredients】 1 piece of dried fish (about 150 grams). 50 grams of mung bean sprouts, 50 grams of pork. 10 grams of soy sauce, 15 grams of cooking wine, 25 grams of vegetable oil, 10 grams of sesame oil, 2 grams of salt, 20 grams of lard. 【Production process】 Dried squid to tear off the head, whiskers, bones, roasted with fire, then cut into thin wires, washed in warm water, control dry water. Mung bean sprouts are selected by the elderly to pinch off the head and tail. Cut the pork into two coarse strips. Heat the lard in the wok, heat the meat shreds on fire, stir-fry, add soy sauce and cooking wine and push a little, and hold. Wash the pot, heat the vegetable oil, put down the squid shreds and stir-fry, loosen the soft curls, cook the cooking wine and put in the good shredded meat and mung bean sprouts in the fire and stir-fry evenly, add flavor to the cooking juice, quickly stir-fry well, add a little sesame oil, and put the pot into the plate.
。 Lychee squid rolls
【Dish name】 Lychee squid roll 【Cuisine】 Sichuan cuisine 【Features】 Golden red color, shaped like lychee, soft and tough, sweet and sour. 【Ingredients】 1 piece of dried squid (about 150 grams). 30 grams of white shallots, 100 grams of tender cucumbers, 25 grams of pickled sea peppers. 30 grams of lard, 20 grams of lychee mustard juice, 15 grams of sesame oil. 【Production process】 Soak the dried squid in water, wash it, remove the two tips, cut it into three strips, and then use the front and back knives to cut into lychee patterns, and then cut into triangular pieces. Cut the shallot white into olive shapes. Tender cucumbers are seeded and cut into bird wings. Pickled chili peppers are seeded and cut into diagonal knife pieces. Place the wok on medium heat, heat the lard, cook until it is 70% hot (175 ° C), and when the fish roll is shrunk into shape, stir-fry the white onion, cucumber and pepper. Cook the lychee mustard juice, quickly stir-fry evenly, add sesame oil, stir-fry well and plate.
。 Glass squid
【Dish name】 Glass squid 【Cuisine】 Sichuan cuisine 【Features】 The soup color is clear, the fish color is white and transparent like glass, with a turquoise cabbage heart, the color is refreshing, the entrance is smooth and tender, and the soup taste is fresh. 【Ingredients】 1 piece of dried squid (about 150 grams). Spinach hearts 50 g. 509 grams of clear soup, 1 gram of pepper, 2 grams of salt, 0.5 grams of monosodium glutamate, 10 grams of cooking wine. 【Production process】 Soak the fish in warm water for 1 hour, rinse, remove the whiskers and skin, use a fast blade to grow about 9 cm, about 3.5 cm wide complete, uniform flakes, put into a bowl and wash with warm water once, drain the water and mix well with white alkali, add boiling water to cover tightly, simmer until the water is not hot, then add boiling water to cover the stew, so repeat until the squid is white, transparent and soft, and then rinse with water. Wash the spinach hearts, cook them in a pot of boiling water, scoop up the soup bowl and put the hot bottom mineral pot in the boiling pot to cook the clear soup, boil and put in the fish fillets, after feeding twice, fish out and cover the spinach hearts. Boil the pot with clear soup, add pepper, salt, monosodium glutamate, and cooking wine to taste, and then pour it into the soup bowl.
。 Poached squid
【Dish name】 Poached squid 【Cuisine】 Sichuan cuisine 【Features】 Beautiful shape, fresh soup, soft and tender texture. 【Ingredients】 300 grams of loach. 50 grams of fish, 50 grams of pork fat, 10 grams of egg yolks, 10 grams of cherries, 25 grams of green vegetables, 10 grams of kelp, 10 grams of hair vegetables. 25 grams of cooking wine, 3 grams of pepper, 4 grams of salt, 30 grams of egg whites, 20 grams of bean flour, 0.5 grams of monosodium glutamate, 15 grams of green onion and ginger, and 750 grams of clear soup. 【Preparation process】 Alkali fish fillets are soaked in boiling water to remove the alkali flavor and drained into the pot, add soup, cooking wine, pepper to penetrate, fish out and cool, use a peach-shaped mold to press the fish fillets into a peach shape, and dry the water. The fish meat (peeled and fleshed) and the fat of the pig are pounded into a fine mushroom with the back of the knife, the fine thorns and fascia are removed, and then chopped again with the knife edge and put into the bowl separately. Spring onion and ginger are pated and soaked in water. Mix the fish velvet with water of pickled green onion and ginger into a paste, and add salt and pepper. Wine. Stir the minced pork vigorously in one direction, then add egg whites and water bean flour and stir until it glows into a fish mixture. Stir the yolks into the egg skin and cut into thin strips. Cherry cut into fine teeth. After the dish is poured, half is cut into thin small diamond-shaped pieces and the other half is cut into short wires. Thin kelp cut into thin filaments about 1 cm long. Combine egg whites with dried bean flour to form egg white bean flour. The peach-shaped fish fillets are coated with egg white bean flour, the fish grits are squeezed into a round ball and placed on the squid fillets, and five egg skins are neatly pressed on the tip of the peach as whiskers. A piece of kelp silk is folded neatly into the peach tail as a belt. Press the four-tooth cherry on the mix into a flower-shaped shape. The vegetables are pressed under the flowers to make a flower stem. The vegetables are divided into two diamond-shaped pieces and divided into leaves on both sides of the flower stem, and a small amount of hair vegetables are placed under the pole as land. Finish in turn, place on the plate, steam in the steamer and remove (keep the temperature). In a wok, add special clear soup to boil, add salt, pepper, cooking wine, msg to adjust the taste, take out the pouch and put the fish and peaches in the soup bowl, and pour in the clear soup.
。 Hydrangea shark fin
【Dish name】 Hydrangea shark fin 【Cuisine】 Sichuan cuisine 【Features】 Beautiful color, fresh soup. Suitable for summer feasts. 【Ingredients】 250 grams of shark fin soup. 50 g chicken breast, 50 g fatty meat, 25 g ham, 25 g loofah, 25 g egg skin, 25 g egg white, 25 g. 30 grams of cooking wine, 3 grams of salt, 500 grams of soup, 1 gram of pepper, 250 grams of clear soup. 【Preparation process】 The wing needle is first put into boiling water several times, then put into a steaming bowl, add boiling clear soup (or boiling water) to the basket and steam for half an hour to take out, and then add cooking wine, salt, and good soup once, and then pick up and dry the water. Ham, loofah peel, egg skin, etc. are cut into thin strips about 3 cm long. Stir with shark fin soup and set aside. Chicken breasts, fatten and egg whites are beaten into chicken and squeezed into round balls about 1.5 cm in diameter. Spread the shark fin and other shreds on the plate, put the round balls, and then cover the shark fin and other silks, and then the round balls and shark fins are grouped into a hydrangea shape one by one, put into the square plate, steamed for 5 minutes, put into the bowl and add clear soup, pepper, cooking wine, soak in the heat before serving, drain the steamed soup, and add the hydrangea nine into the bowl and add the special clear soup that is cooked.
。 Chicken wrapped shark fin
【Dish name】 Chicken wrapped shark fin 【Cuisine】 Sichuan cuisine 【Features】 Bright color, beautiful shape, strong flavor of shark fin, chicken fresh and crispy. Suitable for winter consumption. 【Ingredients】 250 grams of shark fin soup, about 750 grams of a baby hen. 25 grams of ham, 25 grams of winter shoots, 100 grams of pork, 25 grams of spinach hearts. 25 grams of lard, 10 grams of soy sauce, 1 gram of pepper, 15 grams of salt, 15 grams of cooking wine, 15 grams of ginger and shallots, 10 grams of chicken fat, 25 grams of second soup. 【Production process】 After the baby hen is slaughtered and dehaired, the internal organs are removed from the opening of the wing root, washed and removed from the leg bones and neck bones for use. Wash the shark fin soup twice in boiling water to remove the fishy smell. Add ginger shallots and cooking wine to a boiling pot and boil them, then remove the shark fins twice and set aside. Cut the ham and winter shoots into two coarse strips, mix well with shark fins, put them in the belly of the chicken, and wrap the chicken in a piece of clean gauze and put it on the plate, with the opening up. After washing the pork, cut into 3.3 cm long strips, and then cut the chicken thigh bones and neck bones into 3.3 cm long segments. In the wok on the fire, add lard to 50% heat (about 110 ° C), pour in the pork, chicken bones, add soy sauce, pepper, salt, cooking wine, ginger and two soups, boil after removing the foam and pour into the pot, then put the wrapped chicken into the pot, after boiling, simmer over low heat until the chicken is rotten, remove the gauze, put the chicken on the plate, and surround it with cooked spinach hearts. The original juice of the roast chicken is boiled in an iron pot, drizzled with chicken fat, and drizzled on the chicken.
。 Three-wire shark fin soup
【Dish name】 Three-silk shark fin 【Cuisine】 Sichuan cuisine 【Features】 The color is milky white, the three silks are tender and crisp, the wings are soft and rotten, and the juice is rich and fragrant. 【Ingredients】 300 grams of shark fin soup. 50 grams of chicken breast, 25 grams of winter shoots, 25 grams of shiitake mushrooms, 25 grams of cooked ham. 15 grams of green onion and ginger, 20 grams of cooking wine, 3 grams of salt, 2 grams of pepper, 25 grams of lard, 15 grams of egg whites, 20 grams of dried bean powder, 250 grams of chicken broth, 25 grams of clear oil, 10 grams of chicken fat, 0.5 grams of monosodium glutamate. 【Preparation process】 Water shark fin soup twice with water, then soak it slightly in cool water, drain it, and wrap it in gauze. The chicken skeleton comes out of the water, remove the blood bubbles, put it in the pot at the bottom, then put the shark fin packet, add the shallots, ginger, cooking wine, chicken broth, heat the fire to open the foam, turn the heat to simmer until the shark fin is soft and rotten. Chicken breast de-oiled and cut into thin strips. Winter bamboo shoots, mushrooms and cooked ham are cut into strips, and the mushrooms and winter shoots are drained. Mix well with shredded chicken with cooking wine, pepper and salt and sizing with egg white bean flour. Heat the lard in the wok, cook the chicken silkily, stir-fry the mushrooms, winter shoots and cooked ham, stir-fry slightly, add a little chicken broth, salt, cooking wine, pepper and stir-fry evenly, remove the soup and put it on the plate as the bottom. Remove the simmered, soft shark fin packet, untie the gauze, heat the oil in the wok, put the green onion, stir-fry the ginger to taste, drain the simmered shark fin juice into the pot, remove the onion ginger, put the shark fin into the pot to taste, and then put it neatly on the three wires. The original juice in the pot is hooked with bean flour into a second-rate thick sauce, add a little chicken fat, monosodium glutamate, and pour it on the shark fin.
。 A pint of sea cucumber
【Dish name】 Yipin sea cucumber 【Cuisine】 Sichuan cuisine 【Features】 Generous shape, soft and sticky sea cucumber, fragrant filling, mostly sea cucumber head dish. 【Ingredients】 1 whole black ginseng (250 grams). 50 grams of lean pork fat, 25 grams of winter shoots, 5 grams of mushrooms, 25 grams of ham, 25 grams of dried scallops. 50 grams of lard, 10 grams of soy sauce, 30 grams of cooking wine, 2 grams of salt, 0.5 grams of monosodium glutamate, 50 grams of second soup, 10 grams of bean flour, 50 grams of clear soup. 【Production process】 The whole black ginseng is first boiled on a low heat for two minutes, until the coarse skin is boiled into small bubbles, scraped with a knife, then the sea cucumber is cut into two pieces, soaked in boiling water for two days, taken out and washed, put into the boiling water pot with cooking wine once, and then changed the water for a second time. After boiling, use a cloth to dry the ginseng, use a knife to draw a flag in the ginseng cavity, and then feed it with clear soup for use. The washed lean pork, winter shoots, mushrooms, ham, dried scallops, etc. are cut into small cubes, fried into a hot lard pot to form a filling, and then fried with pork knuckles, followed by winter shoots and soy sauce and cooking wine. Fill the prepared copernic cavity with filling, put it into a steaming bowl, and add two soups and salt to the bowl. MSG, then seal the bowl and steam for an hour. After removing the original juice when eating, turn over the button plate, mix well with the original juice and water bean flour, and drizzle on the sea cucumber.
。 Homemade sea cucumbers
【Dish name】 Home-style sea cucumber 【Family】 Sichuan cuisine 【Features】 The juice is brownish red, salty and slightly spicy, the sea cucumber is hot and sticky, and the meat filling is soft and crispy. 【Ingredients】 300 grams of water hair sea cucumber. 50 grams of lean pork fat and 100 grams of soybean sprouts. 20 grams of green garlic seedlings, 20 grams of watercress of Yanxian County, 65 grams of lard, 20 grams of cooking wine, 300 grams of salt wei grams, 300 grams of fresh soup, 10 grams of red soy sauce, 0 msg. 5 g, sesame oil 10 g, soy flour 10 g. 【Production process】 Sea cucumber slices are made into thick and thin axe slices, and they are fed twice with good soup. Mince the pork. Cut the garlic seedlings into large coarse flowers. Soybean sprouts go to clean the root feet. Finely chop the watercress. Heat the wok on the fire, cook the lard until it is 40% hot, put the pork, put the cooking wine, salt and fat scattered, and serve the plate. Then wash the pot into the lard and burn it to 60% heat, when the watercress is fried to make the aroma red, add the fresh soup to boil, fish out the watercress residue, add sea cucumber and fat pork, red soy sauce, cooking wine, move the pot to a low heat and simmer, when simmering until the oil is bright, hook thin, under the garlic seedlings, monosodium glutamate, sesame oil push. In another pot of lard, sauté the soybean sprouts, put them on the bottom of the plate, and then pour the sea cucumber juice on the bean sprouts.
。 Ring the sea cucumber
【Dish name】 Ringing sea cucumber 【Belongs to the cuisine】 Sichuan cuisine 【Features】 The dish has a sound, doubly interesting, the sea cucumber is soft and sticky, the bell is crisp, the taste is sour and sweet, and the sound, color, taste and shape are integrated. 【Ingredients】 300 grams of water hair sea cucumber. 50 grams of lean pork, 50 grams of minced water chestnut, 25 grams of winter shoots, 25 grams of mushrooms, 15 grams of pickled peppers, and 20 slices of hand skin. 3 grams of salt, 20 grams of cooking wine. 0.5 grams of monosodium glutamate, 60 grams of sugar, 40 grams of vinegar pepper), 10 grams of ginger, green onion and garlic, 25 grams of lard, 250 grams of mixed oil, 10 grams of bean flour, 250 grams of pu soup. 【Preparation process】 Pork fat lean meat chopped into fine mushrooms, add water chestnut, salt, pepper, cooking wine, MONOS glutamate and stir well into the filling, take the hand skin wrapped into a bucket-shaped copy holder and set aside. Wash and slice the water hair sea cucumber, slice the winter shoots and mushrooms, soak the peppers to remove the seeds, and cut into diagonal squares. First, the sea cucumber is soaked in the soup and drained. Heat the lard in the wok, stir-fry the shallots, ginger, garlic and pickled chili peppers to make the aroma, then add winter shoots, mushrooms and sea cucumbers, mix with salt, cooking wine, sugar, vinegar, etc. into a lychee flavor juice and add an appropriate amount of soup to the pot, simmer on a low heat until the flavor is in, hook the second stream. When the mixture of oil is also used in a pot to burn to 60% heat, the hand is copied, fried through to a golden brown, fished out and plated, drizzled with a little hot oil, and quickly poured the simmered sea cucumber juice on the copyist (that is, the bell), while hot to make a sound.
。 Butterfly sea cucumber
【Dish name】 Butterfly sea cucumber 【Cuisine】 Sichuan cuisine 【Features】 Butterfly shape is beautiful, soup is delicious and delicious. 【Ingredients】 1 dried ash ginseng (about 200 grams). 50 grams of carp meat, 50 grams of pork fat, 50 grams of winter shoots, 50 grams of ham. 10 g black sesame seeds. Egg whites 50 g, pepper 1.5 g, salt 5 g, bean flour 15 g, premium clear broth 250 g, clear broth 200 g. 【Preparation process】 Wash the ginseng with boiling water, simmer in water for about 25 minutes, and then use a blade to form 24 3 mm thick slices. Use a knife to make a butterfly shape. The carp meat is chopped into fine mushrooms, and the pork fat meat is also chopped into a fine mushroom, and mixed into a bowl with 1 egg white, pepper, salt and a little water to stir into the fish grits. Half egg whites and soy flour are mixed to form egg white bean flour. Butterfly sea cucumber slices into the clear soup with salt boiled for about 10 minutes, fished out on the board with a clean cloth to dry, piece by piece on the white side of the egg white bean powder, the fish into an olive shape placed in the center of the butterfly slices into a "butterfly" abdomen. The winter shoots are cut into 48 filaments and several short filaments, the ham is cut into short filaments, and then the long bamboo shoots are used as tentacles, the ham and short bamboo shoots are used as foot or body tattoos, and the black sesame seeds are used as eyes. Place the prepared "butterflies" on a plate, steam for three minutes, take out and put them in a second soup bowl, add special clear soup, salt and pepper to the bowl.
。 Money sea cucumber
【Dish name】 Money sea cucumber 【Cuisine】 Sichuan cuisine 【Features】 Shaped like ancient money, the juice color is milky white, and the texture is soft and sticky. Suitable for spring and winter. 【Ingredients】 400 grams of water-haired gray ginseng. 50 grams of chicken breast, 50 grams of fatty meat, 25 grams of ham, 50 grams of yellow rice and white heart. Egg whites 25 g, bean flour 25 g, cooking wine 10 g, clear soup 500 g, salt 2 g, monosodium glutamate 0.5 g, pepper 1 g, chicken fat 10 g. 【Preparation process】 After washing the water-haired gray ginseng, feed it with clear soup to taste, take out the dried surface water, and chop the chicken breast and fat meat to make chicken grits. Egg whites are mixed with bean flour to form egg white bean powder. The ham is cut into two coarse strips and blanched with yellow rice and white hearts. First coat the belly of the sea cucumber with egg white bean powder one by one, then brew into the chicken mixture, the ham silk is put into the chicken misery, and then the sea cucumber is placed in a circle, steamed over high heat and taken out, then cut into 1.5 cm thick slices after cold, flattened in a steaming bowl, and put the blanched yellow rice white into the basket for heating. In addition, boil the clear soup in the pot, force salt, monosodium glutamate, cooking wine, pepper and other spices, hook the second-rate mustard, take out the sea cucumber in the cage and buckle it into the large plate, pour the juice of the hooked mustard on the plate, and then drizzle with some chicken fat.
。 Sesame sauce anchovy
【Dish name】 Hemp sauce anchovy 【Cuisine】 Sichuan cuisine 【Features】 The texture is crisp and tender, the sauce is fragrant, delicious and delicious, refreshing and pleasant. 【Ingredients】 Tender 400 grams from the tip of the bamboo shoots. 3 g fine salt, 10 g tahini, 10 g soy sauce, 0.5 g msg, sesame oil 10 g. 【Production process】 Peel the tip of the bamboo shoot, after trimming, change the coarse end to four cloves (cut part is 3/5 of the length of the lettuce tip), put it in a pot of boiling water and blanch until it is fished out, sprinkle with a little salt and spread it out, place it neatly on the plate, and drizzle with the sauce made of sesame sauce soy sauce, monosodium glutamate and sesame oil.
。 Boiled lotus white roll
【Dish name】 Braised lotus white roll 【Cuisine】 Sichuan cuisine 【Features】 Beautiful shape, crisp and tender cabbage, spicy and sweet and sour. 【Ingredients】 Lotus white 500 g. Dried chili pepper mg, flower spicy 3 g, salt 3 g, sugar 15 g, monosodium glutamate 1 g, vinegar 5 g, soy sauce 10 g, sesame oil 10 g, vegetable oil 50 g, fresh soup 50 g, bean flour 10 g. 【Production process】 Wash the whole lotus white leaves and drain the stems. Dried chili peppers destemmed, seeds. Mix with salt, monosodium glutamate, vinegar, soy sauce, sugar, water bean powder, and fresh soup into a sauce. Put the wok on high heat, put the oil to 50% heat (about 110 ° C), fry the pepper and peppercorns in a tan, put the lotus white in the pot and fry until it is broken, cook the sauce, stir-fry well, put it on the plate and let it cool. Finely chop the dried peppers and peppercorns, sprinkle the lotus flowers on white, wrap the lotus white into a roll with a diameter of 1 cm, then cut into 3 cm long knots, put them neatly on the plate, and pour the juice into sesame oil and serve.
。 Sweet peppers
【Dish name】 Sweet pepper 【Belonging to the cuisine】 Sichuan cuisine 【Features】 Beautiful color, ruddy and bright, salty and tender, slightly spicy and slightly sweet, refreshing and delicious. 【Ingredients】 500 grams of bell pepper. Pork fat lean meat 100 g. 2 grams of Sichuan salt, 2 grams of monosodium glutamate, 10 grams of ginger and shallot juice, 45 grams of egg whites, 30 grams of bean flour, 200 grams of clear soup, 10 grams of chick oil, 10 grams of cooking wine. 【Production process】 After the bell pepper is burned on a high fire to the whole body, remove the skin and stem, and cut it along the stem to make a lid to clean the seeds. Finely chop the pork, add egg white bean flour, Sichuan salt, monosodium glutamate, ginger and shallot juice and mix well, put it into the belly of the bell pepper, cover it, smear the egg white bean flour on the seal and stick it firmly, place it in the steaming bowl one by one, seal the bowl mouth with leather paper, and steam it for about 20 minutes (meat filling) for about 20 minutes. Remove the leather paper and put it into a plum blossom shape (the lid is not used). In a wok, add clear soup, cooking wine, msg to a boil, use water bean flour to clear the second-rate mustard, and pour in chicken melting oil. Pour over the bell pepper and serve.
。 Winter melon swallow
【Dish name】 Winter melon swallow 【Cuisine】 Sichuan cuisine 【Features】 The color of the dish is elegant, the soup is clear, shaped like bird's nest, soft and tender. 【Ingredients】 500 grams of winter melon. Cooked lean ham 50 g. 15 g of fine starch, 2 g of Sichuan salt, 500 g of clear soup, 1 g of monosodium glutamate. 【Preparation process】 After peeling and seeding the winter melon, slice into thin slices, and then cut into silver needle filaments about 10 cm long. Pour on dried fine starch. Cooked ham cut into thin strips. Bring a wok to a boil with water on the heat. Put in the winter melon shreds until the color is white and shiny, rinse in cold boiling water, fish out and put them into a soup bowl, add Sichuan salt, ham shreds, clear soup, monosodium glutamate, and steam in a cage until the melon is flavored.
。 Golden hook green cabbage heart
【Dish name】 Golden Hook Green Cabbage Heart 【Cuisine】 Sichuan Cuisine 【Features】 Emerald green color, salty and fresh, tender and refreshing. 【Ingredients】 500 grams of green cabbage hearts. Large gold hook 30 g. 15 grams of cooking wine, 2 grams of pepper, 50 grams of lard oil, 10 grams of green onion and ginger, 300 grams of chicken broth, 2 grams of salt, 1 gram of monosodium glutamate, 10 grams of bean flour, 10 grams of chicken oil. 【Preparation process】 Peel the green cabbage heart, wash and drain, put it into a pot of boiling water until it is broken, rinse it in and out of the cool water, remove it and gently squeeze out the water and change it into a tooth flap. Wash the golden hook, add soup, cooking wine and pepper to a bowl and steam until soft and thorough. Put the wok on high heat, heat the lard oil (about 100 ° C), stir-fry the green onion knots and ginger slices slightly, mix the chicken soup and boil, then pick the ginger and green onion, add salt, pepper, cooking wine, and monosodium glutamate. When the golden hook and green cabbage hearts are cooked until they are cooked and fully flavored, the vegetable hearts are first fished out and placed neatly on the plate, and then the golden hooks are fished up and placed on top. In the pot, the water bean flour is hooked with second-rate mustard, put the chicken oil and evenly, and drizzle on the heart of the dish.
。 Pocket tofu
【Dish name】 Pocket tofu 【Cuisine】 Sichuan cuisine 【Features】 Soup cabbage green, salty and fresh and mellow. 【Ingredients】 750 grams of tofu. 50 grams of winter shoots, 50 grams of vegetable hearts. Edible alkali 10 grams, cooked vegetable oil 500 grams, broth 500 grams, milk soup 500 grams, pepper 2 grams, cooking wine 10 grams, Sichuan salt 3 grams, monosodium glutamate 1 gram. 【Preparation process】 Peel the tofu and cut it into 6 cm long and 2 cm square strips, a total of 30 strips. Cut the winter shoots into domino pieces. Wash the hearts of the dishes. Use two woks and place them on two stoves, where 500 grams of boiling water is added to the pot and the edible alkali is added to maintain a slight boil. In another pot, put the cooked vegetable oil to 70% heat (about 175 ° C), put the tofu strips in batches, fry them golden brown, put them in a pot of alkali water for about 4 minutes, pick up and put them in clean water to reduce the alkali, and then put them in the pot of lye water for about 5 minutes for a second time, then rinse again with clean water. Repeat the fried tofu in boiling water and 2 times in broth. Bring the milk soup to a boil, add winter shoots, pepper, cooking wine, and Sichuan salt to a boil, then add tofu strips, vegetable hearts, and monosodium glutamate to the soup bowl
。 Bear paw tofu
【Dish name】 Bear paw tofu 【Cuisine】 Sichuan cuisine 【Features】 Bright red color, fragrant, salty and slightly spicy, thick juice. 【Ingredients】 500 grams of tofu. 50 grams of pork, 25 grams of green garlic sprouts. 15 grams of watercress, 300 grams of mixed oil, 10 grams of ginger and garlic, 200 grams of broth, 10 grams of cooking wine, 10 grams of soy sauce, 1 gram of monosodium glutamate, 15 grams of wet starch, and 10 grams of sesame oil. 【Preparation process】 Cut the tofu into 6 cm long, 3 cm wide and 0.6 cm thick slices. The garlic seedlings are cut into horse ear shapes. Fat lean pork cut into 5 cm long, 3.5 cm wide, 2 mm thick slices. Finely chop the watercress in Yanxian County. Place the wok on medium heat, mix the oil, spread the tofu slice by slice in the pan and fry until it is light brown, then continue to fry in the mixed oil and turn the noodles at the right time, and scoop up when the tofu is golden brown on both sides. In the pot, mix the oil and burn it to 70% heat (about 147 ° C), put in the meat slices and fry them, add the watercress of Jiayan County to color the south incense, put the ginger slices and garlic slices and stir-fry, mix the broth, stir-fry the tofu and soy sauce, add the cooking wine to boil, simmer the flavor with a low heat, then add garlic seedlings, monosodium glutamate, push evenly with wet starch hook second-rate mustard, collect the juice bright oil, drizzle sesame oil and put the pot into the dish.
。 Flower tofu
【Dish name】 Flower tofu 【Cuisine】 Sichuan cuisine 【Features】 Beautiful shape, color coordination, clear soup: delicious taste, delicate texture. 【Ingredients】 500 grams of tender tofu. 50 grams of fatty meat, 50 grams of chicken breast, 30 grams of carrots, 20 grams of large bell peppers, 15 grams of fragrant mushrooms, 50 grams of pea sprouts. 20 grams of green onion and ginger water, 3 grams of salt, 25 grams of egg white, 500 grams of clear soup, 2 grams of pepper. 30 g of lard oil. 【Preparation process】 After peeling off the skin, the tofu is made with a sieve, dried with gauze and placed in a basin. Pork fat and chicken breast meat are defascially beaten, placed in a basin with tofu, and stirred with onion and ginger water. Add salt and egg whites to make a mixture. A layer of lard oil is smeared on the fan-shaped and butterfly-shaped molds, and 10 fan-shaped and 2 butterfly-shaped tofu are mixed, and carrots, large bell peppers, and fragrant mushrooms are momentarily mixed into different flower patterns, which are embedded in the tofu and steamed for later. Put the wok on high heat, add the clear soup to the boil, add pepper, add the pea sprouts to cook, scoop into the soup pot, and slide the steamed tofu into the soup.
。 Dried sautéed winter shoots
【Dish name】 Dried and sautéed winter shoots 【Cuisine】 Sichuan cuisine 【Features】 Crisp and tender, salty and fresh, fragrant, long aftertaste. 【Ingredients】 500 grams of winter shoots. 50 grams of lean pork and 50 grams of sprouts. 10 grams of cooking wine, 3 grams of salt, 10 grams of soy sauce, 10 grams of sugar, monosodium glutamate weig, sesame oil 10 grams, 500 grams of lard. 【Production Process】 Cut the winter shoots into thick slices and pat them loosely, and then cut them into 4 cm long and 0.8 cm wide slices. Fat lean pork chopped into fine grains the size of mung beans. When the wok is placed on the fire, when the lard is burned to 60% heat (about 132 ° C), the next winter shoots are fried until light yellow, the oil is removed, the oil is left in the pot 50 grams, the meat is fried until the seeds are crispy, put in the winter shoots and stir-fried until wrinkled, then cook the cooking wine, in turn, salt, soy sauce: sugar, monosodium glutamate, stir-fry a few times, and finally fry the sprouts into the pot to produce the aroma, put in sesame oil, and fry the pot to make it.
。 Chicken skin bamboo shoots
【Dish name】 Chicken skin bamboo shoots 【Belonging cuisine】 Sichuan cuisine 【Features】 Light color, yellow and white, tender and crisp bamboo shoots, soft and sticky chicken slices, light and mellow. 【Ingredients】 500 grams of bamboo shoots, 100 grams of cooked chicken skin. 3 grams of salt, 1 gram of monosodium glutamate, 50 grams of lard oil, 10 grams of chicken oil, 10 grams of ginger and green onion, 350 grams of milk soup, 10 grams of cooking wine, 20 grams of water bean powder. 【Production process】 Peel off the shell of the bamboo shoots, select the front end of the tender part cut into thin slices, float into the alum water, and then put into the pot to boil, about 5 minutes. Remove and float into clear water. Choose yellow or white chicken skin, cut into a diamond shape about 3.5 cm in size, add cooking wine to a bowl, and steam the milk broth in a cage for 20 minutes. Put the wok on high heat, heat the lard oil (about 150 ° C), stir-fry the ginger and green onion to make the aroma, add the milk soup to boil, pick the ginger and green onion, put in the bamboo shoot slices and burn for about 3 minutes, add Sichuan salt; monosodium glutamate, chicken skin (together with steamed juice) burn into the flavor, thin the mustard, drizzle with chicken oil, and put it into the soup plate.
。 Soufflé flower kernels
【Dish name】 Soufflé flower kernel 【Cuisine】 Sichuan cuisine 【Features】 Golden color, crispy and delicious. 【Ingredients】 Peanut kernels 500 g. 100 g eggs, 50 g bean flour. 5 grams of refined salt, 500 grams of vegetable oil. 【Preparation process】 First use a small amount of egg white to disperse the bean flour, and then add all the eggs to form an egg bean flour paste. Soak the flowers in boiling water, add salt and mix well, and put them in the egg and bean flour paste to dress. Heat the vegetable oil in a wok over high heat (about 120°C), fry the kernels until golden brown, and let them cool and plate.
。 Sauce crispy peach kernels
【Dish name】 Sauce crisp peach kernel 【Cuisine】 Sichuan cuisine 【Features】 Fragrant crispy slag, sauce flavor is strong, sweetness is prominent, and the aftertaste is salty. 【Ingredients】 500 grams of dried walnut kernels, 500 grams of lard oil. 100 grams of sugar, 50 grams of sweet sauce. 【Preparation process】 Put the peach kernels in a container, add boiling water and simmer slightly (about 2 to 3 minutes), wait for the peach peel to wrinkle, remove the skin coat. Heat the pork fat in a wok over medium heat (about 120°C) and remove the peach kernels from the frying until golden brown. Wash the pot on the fire, add water, sugar and stir continuously, until the saccharification, sugar juice turned up small bubbles, add sweet sauce, stir evenly, when the big bubble is turned, the end of the pot away from the fire, pour the fried peach kernels in, gently stir well, so that the sugar juice evenly sticks to the peach kernels, cooled and plated.
。 Boiling water cabbage
【Dish name】 Boiling water cabbage 【Cuisine】 Sichuan cuisine 【Features】 The soup is clear, the dish is tender, and the fragrance is light and elegant. 【Ingredients】 500 grams of cabbage hearts. 1000 grams of clear soup, 3 grams of refined salt, 2 grams of pepper, 1 gram of monosodium glutamate, 10 grams of cooking wine. 【Preparation process】 Yellow rice white cabbage hearts, pumping tendons, washing, into a pot of boiling water blanched until just broken, fished out immediately into cold boiling water bleaching. Then take it out and tidy it up, put it in the soup bowl, add cooking wine, monosodium glutamate, Sichuan salt, pepper and clear soup, steam it for about 2 minutes on high heat, take it out, decant the soup, use the boiling clear soup once again, and finally the boiling special clear soup, skim off the foam, and pour it into the soup bowl.
。 Fish tomato cake
【Dish name】 Fish fragrant eggplant cake 【Cuisine】 Sichuan cuisine 【Features】 Golden red color, strong fish flavor, crispy on the outside and tender on the inside, with a unique flavor. 【Ingredients】 500 grams of fresh and tender eggplant. Pork fat lean 75 grams, eggs 40 grams. 35 grams of bean flour, 3 grams of Sichuan salt, 10 grams of pickled chili peppers, 10 grams of soy sauce, 15 grams of sugar, 5 grams of vinegar, monosodium glutamate weig, fresh soup 50 grams, vegetable oil 500 grams, ginger, minced garlic 10 grams each, green onion 10 grams, sesame oil 10 grams. 【Preparation process】 Egg and dried bean flour are mixed into egg paste. Finely chop the pork, add Sichuan salt, water bean flour and a small amount of water into a bowl and mix well to form a minced meat. Pickled chili peppers to remove seeds and finely chop. Peel the eggplant, cut into slices (two knives and one break, each about 3 mm thick) and fill the meat filling into the front slice one by one. Salt, soy sauce, sugar, vinegar, monosodium glutamate, and water bean powder into a bowl, add a small amount of fresh soup and mix with fish flavor and set aside. Heat vegetable oil in a wok over high heat (about "150°C"), add the stuffed pancakes, wrap them in egg paste, and fry them in a frying pan until the skin is scooped up. When the oil temperature rises, fry the bread until golden brown. Place another wok on the heat and heat the oil (about 80°C). Stir-fry ginger, minced garlic and pickled chili pepper until the oil is red, cook in the sauce and green onion, pour in the sesame oil to collect the juice, and pour it on the front cake.
。 Stewed cucumbers
【Dish name】 Stewed cucumber 【Cuisine】 Sichuan cuisine 【Features】 The texture is crisp and tender, spicy and slightly hemp. 【Ingredients】 400 g cucumber. 3 grams of salt, 40 grams of vegetable oil, 5 grams of dried chili peppers, 2 grams of peppercorns, 10 grams of green onions, 0.5 grams of monosodium glutamate, 5 grams of sesame oil. 【Preparation process】 Cucumber washed and steed, cut into strips about 4 cm long and l cm thick, a little salt, green onion cut into horse ear shape. Place the wok on high heat, add vegetable oil to 50% heat (about 125 ° C), add dried chili peppers and sauté until brown, sauté the peppercorns to bring out the aroma, and then add cucumbers to quickly stir-fry well. Add salt, monosodium glutamate and green onion and sauté until they are raw, drizzle with sesame oil and serve.
。 Chongqing spicy hot pot
【Dish name】 Chongqing spicy hot pot 【Cuisine】 Sichuan cuisine 【Features】 Spicy and hot, rich in taste, self-cooking, enjoy it. 【Ingredients】 250 grams of hairy belly, 100 grams of beef liver, 100 grams of beef loin, 150 grams of lean beef (back willow meat), 100 grams of cattle spinal cord. 1000 grams of fresh vegetables, 50 grams of green onions, 50 grams of garlic sprouts, 40 grams of sesame oil, 4 grams of monosodium glutamate, 40 grams of paprika, 50 grams of minced ginger, 4 grams of peppercorns, 10 grams of refined salt, 40 grams of bean drums, 100 grams of wake-up sauce, 125 grams of watercress of Yanxian County, 15 grams of cooking wine, 200 grams of cooked butter, 2250 grams of beef broth. 【Production process】 The liver is bleached with water, sliced into long, centimeter-wide slices, and rinsed with cool water. The liver, loin and beef are all sliced into thin, large slices. Cut the shallots and garlic seedlings into 7-10 cm long segments. Fresh vegetables (lotus white, celery, cabbage, pea seedlings are available), wash with water and tear into long slices. Mince bean drum and watercress. Put the wok on medium heat, put down 75 grams of butter, burn until eight ripe (about 180 ° C), add watercress to fry the crisp, add ginger, paprika, peppercorns and stir-fry fragrantly, then add beef soup to boil, move to the high heat, add cooking wine, bean drum, mash juice, boil to taste, skim off the foam, that is, the hot pot marinade. Divide sesame oil and MSG into 4 servings and mix into 4 saucepans for dipping. When eating) the marinade is boiled on the table, and various meat and vegetable raw materials are put into the plate, and 125 grams of salt and butter are served at the same time, except for the spinal cord, green onions, garlic seedlings to be put into the hot pot first, and other raw materials are eaten by the guests. Blanch and add salt and butter to an appropriate amount according to the flavor of the soup.
。 Lilac duck
【Dish name】 Lilac duck 【Cuisine】 Sichuan cuisine 【Features】 Red and bright color, soft and tender meat, fresh and fragrant, and has a good effect on spleen and stomach weakness, cough, and edema. 【Ingredients】 1 duck (about 1000 grams). 5 g cloves, 5 g meat stick skin, 5 g bean curd. 15 grams of ginger, 20 grams of green onion, 3 grams of salt, 500 grams of marinade, 30 grams of rock sugar, 1 gram of monosodium glutamate, 25 grams of sesame oil. 【Preparation process】 After the duck is slaughtered, the hair and internal organs are removed and washed. Cloves, cinnamon, and beans are boiled twice in water. 20 minutes after each boiling water can obscenely remove the medicinal juice, take the medicinal juice twice and pour it into the pot, wash and beat the ginger and onion, put it in the pot with the duck, the duck is submerged in the medicinal juice, the moon is boiled to six ripe, fished out slightly, and then put into the marinade pot, and then fished out after brine. Take an appropriate amount of marinade into the pot, add salt, rock sugar, MSG and mix well, add duck, pour the marinade on the boiling heat while piping, until the marinade sticks evenly on the duck, remove when the color is bright, smear sesame oil, cut into pieces and plate.
。 Sand belly strips
【Dish name】 Sand kernel belly strip 【Belongs to the cuisine】 Sichuan cuisine 【Features】 The belly kernel is crisp and rotten, the soup is thick, fresh and delicious, and it has the ability to relieve pain. The effect of dampness and awakening the spleen. 【Ingredients】 Pork belly 100 g. 10 g of sand kernel rice. 100 grams of lard, 3 grams of pepper, 2 grams of peppercorns, 10 grams of ginger, 10 grams of white onion, 3 grams of salt, 15 grams of cooking wine, 1 gram of monosodium glutamate, 15 grams of bean flour, 500 grams of clear soup. 【Preparation process】 Wash the pork belly, remove the end of the pot with boiling water, and scrape off the inner film. Add the broth to the pot, add the pork belly, and add the ginger, green onion and peppercorns. Cook until cooked, beat off the froth and cut into strips. Then boil 500 grams of the original soup, add the cut belly strips and sand kernel rice and stir, add lard and monosodium glutamate, use water bean flour to outline the soup, stir-fry well and serve.
。 Lotus leaf phoenix
【Dish name】 Lotus leaf phoenix 【Cuisine】 Sichuan cuisine 【Features】 The meat is tender, fragrant and delicious, and has the effect of tonifying and strengthening the body, relieving heat and dampness. 【Ingredients】 500 grams of chicken breast. 100 grams of mushrooms, 50 grams of ham, 4 fresh lotus leaves. 3 g salt, 30 g sugar, 1 g monosodium glutamate, 10 g sesame oil, 10 g chicken fat. 10 grams of cooking wine. Gram of pepper noodles, 15 grams of bean flour, 10 grams of ginger, 10 grams of green onion. 【Preparation process】 Cut the chicken breast and mushrooms into slices, cut the ham into 20 slices, slice the ginger and cut the green onion into flowers. Wash the lotus leaves and blanch them slightly with boiling water, remove the stems, and cut them into a knife triangle. The mushrooms are fished out with boiling water, rinsed with cool water, put the chicken and mushrooms together on the plate with salt, monosodium glutamate, sugar, pepper noodles, cooking wine, sesame oil, chicken fat, bean flour, ginger slices, green onion and stir well, and then, put the chicken and mushrooms on 20 lotus leaves, add a piece of ham, wrap the rectangle, steam on the yard plate for 2 hours, and then it is ready.
。 Clear water cabbage
【Dish name】 Qingshui cabbage 【Cuisine】 Sichuan cuisine 【Features】 Chinese cabbage is crisp and tender, shrimp is crispy, fresh flavor, with the effect of eye and stomach, detoxification and decanting. 【Ingredients】 300 grams of cabbage. 30 g shrimp. 30 grams of vegetable oil, 5 grams of green onion, 2 grams of salt, 0.5 grams of monosodium glutamate, 1 gram of pepper, 10 grams of soybean flour. 【Preparation process】 Wash the fresh cabbage, put it in boiling water, immediately scoop it up, let it cool, and cut it into 3 cm long knots. Wash the shrimp. Heat the stir-fry spoon over a low heat, add vegetable oil to heat, sauté the shrimp yellow, put in the cabbage, add salt and green onion and cook slightly, then add the monosodium glutamate, pepper and water bean powder, stir-fry a few times, and then put it on the plate.
。 Steamed dog
【Dish name】 Qiankun steamed dog 【Belongs to the cuisine】 Sichuan cuisine 【Features】 The meat is fat and rotten, soft and smooth, the soup is fresh, the taste is rich and mellow, and it has the effect of tonifying the qi, warming the kidneys and helping the yang. 【Ingredients】 2000 grams of boneless and skinned dog meat, 1 hen (about 1000 grams), 500 grams of lean pork, 500 grams of elbows. 10 g of asparagus, 10 g of raw ground, 15 g of goji berries, 3 g of licorice, 25 g of lemon. 25 grams of green onion, 20 grams of cooking wine, 3 grams of pepper noodles, 1 gram of monosodium glutamate, 20 grams of sesame oil, 50 grams of watercress. 【Preparation process】 The skin of the dog meat is yellowed on the fire, soaked in water to soften, scraped and soaked in cool water, and when the meat is swollen, gently and repeatedly pounded on the meat with a wooden stick. While pounding, wash until the blood drains the flesh is soft, cut the dog meat into strips, soak it in cool water, and wash the big winter, raw land, goji berries, goji berries, ganmo, lemon. Chicken with breast meat removed, chicken and elbows under the bottom into eight pieces, ginger slices, green onion cut knots, chicken and elbows are soaked in ginger and green onion water. The lean pork and chicken breast are chopped with a knife back, and soaked in ginger and green onion water respectively. Put the wok on the fire, put in the water, boil and then put a piece of cypress wood to defunce the gas, then put the dog meat, green onion and ginger, cooking wine, cook thoroughly over medium heat, fish out the dog meat and rinse and rinse, chicken, when used in boiling water. Mix the pan with water and let the chicken out. The meat, elbows, onions and ginger, boil over a low flame, beat the foam, move the heat and cook until the meat is cooked, then add the dog meat and the ringing handle. Wrap the winter, raw land, and licorice in gauze and put it into the bun together with the dog meat. Boil the soup, put down pepper, cooking wine, rush into the pork minced, when the meat condenses, fish out the minced meat, decant the clear soup into the shengzi, seal it with warm cotton paper, steam it until the meat is taken out, fish out the medicine bag without use, boil the soup into the pot, flush into the chicken mushroom, use the same method to clear the soup, add salt, taste good, pour into the dog meat shengzi, cover and seal, cover the cage and steam. Peel and defunce the lemon into thin strips and divide into two plates. The watercress is crispy in oil, divided into two plates and served at the same time as the steamed dog meat.
。 Shouwu liver tablets
【Dish name】 Shouwu liver tablets 【Cuisine】 Sichuan cuisine 【Features】 Liver slices purple red, green vegetables, harmonious colors, crisp liver, delicious flavor, and have the effect of tonifying the liver and kidneys, nourishing the blood and wind. 【Ingredients】 He Shou Wu 15 grams, water hair fungus 25 grams, green vegetable leaves 50 grams. 10 grams of cooking wine, 5 grams of vinegar, 3 grams of salt, 10 grams of garlic, 25 grams of bean flour, 10 grams of soy sauce, 10 grams of green onion, 10 grams of ginger, 50 grams of soup, 500 grams of mixed oil. 【Preparation process】 Wash the Shou Wu in the pot, add water to boil, take the medicinal juice three times, and combine the medicinal solution to set aside. Wash the pork liver and remove the fascia and cut into thin slices. Wash the ginger, garlic and green onion, cut the green onion into strips, cut the ginger into small pieces, slice the garlic, and wash the green vegetable leaves. Add some Shouwu liquid, salt and water bean flour to the liver tablets and mix well. In addition, the shouwu juice, soy sauce, cooking wine, vinegar, and water bean powder are mixed with soup to form a sauce. Place the wok on a low heat, add oil to 50% heat (about 100 °C), add the mixed pork liver slices, slide through, and drain with a colander to remove the oil. After 50 grams of oil left in the pot, put ginger rice and garlic slices and stir-fry until fragrant, put the liver slices and green vegetable leaves into the stir-fry, stir-fry the juice evenly, drizzle a little bright oil and start the pot.
。 Ginkgo steamed duck
【Dish name】 Ginkgo steamed duck 【Cuisine】 Sichuan cuisine 【Features】 Duck meat is white and oily, and the meat is crisp and fragrant. And has the effect of nourishing the yin and nourishing the stomach, reducing swelling and reducing swelling, and fixing wheezing and coughing. 【Ingredients】 1 duck (about 1000 grams). 200 g of ginkgo biloba. 500 grams of cooked lard, 2 grams of pepper, 15 grams of cooking wine, 10 grams of chicken fat, 200 grams of clear soup, 10 grams of ginger, 10 grams of green onion, 3 grams of salt, 2 grams of peppercorns, 15 grams of monosodium glutamate, 150 grams of soup, 15 grams of bean flour. 【Preparation process】 Ginkgo biloba is beaten and shelled, cooked in boiling water, peel off the skin film, cut off both ends, remove the heart, and then use boiling water to remove the bitter water, fry it in a lard pan, and remove it for use. Wash the duck, chop off the head and feet, spread well with salt, pepper and cooking wine into the pot, add ginger and pepper, steam for about 1 hour and remove. Pick the ginger shallots and peppercorns, use a knife to chop them from the backbone of the back, remove the bones, put them in a bowl, and round the mouth of the bowl. Cut the remaining duck into cubes, mix with ginkgo biloba and put it on the duck breast, pour the juice in, add the soup, steam in a steamer for about half an hour until the duck meat is rotten, and turn it over into the dish. Stir in the pan with the broth and add chicken fat. Cooking wine, salt, monosodium glutamate, pepper, water bean powder, goji, put lard, hang white juice on the duck and serve.
。 Crispy yam
【Dish name】 Crispy yam 【Cuisine】 Sichuan cuisine 【Features】 Yam crisp, soft and sweet. And has the effect of strengthening the spleen and green, tonifying the lungs and kidneys. 【Raw materials】 Yam 500 g. 125 grams of sugar, 100 grams of soybean flour, 750 grams of vegetable oil, 30 grams of vinegar, 1 gram of monosodium glutamate. 【Preparation process】 Wash the fresh yam, steam it in the basket, remove the skin, cut it into 3 cm long pieces, cut it into two pieces, and pat it flat with a knife. Heat the pan and pour in the vegetable oil, when the oil is 70% hot (about 175 ° C), add the yam and fry until it turns yellow. Add the fried yam in a hot pot, add sugar and two spoonfuls of water, simmer for 3-5 minutes, then use martial fire, add vinegar, monosodium glutamate, use water bean flour to outline, drizzle with cooked oil and plate.
。 Chestnut apricot stewed chicken
【Dish name】 Chestnut apricot stewed chicken 【Cuisine】 Sichuan cuisine 【Features】 Chicken is fresh and salty, chestnut dates are crisp and soft, fresh and salty, and have the effect of warming and nourishing, replenishing essence and adding essence. 【Ingredients】 1 fat hen (about 1500 grams), 200 grams of chestnuts. 10 g almonds, 20 g walnuts, 5 red dates. 10 grams of ginger, 10 grams of green onion, 10 grams of garlic, 10 grams of cooking wine, monosodium glutamate, 3 grams of salt, 25 grams of sesame paste, 25 grams of sugar, 75 grams of lard, 25 grams of sesame oil, 15 grams of bean flour, 100 grams of vegetable oil [Production process] Use a knife to cut the chestnuts in half, put them in a pot of boiling water and cook until the shells and clothes can be peeled off, fish out, shell and remove. Place the almonds and peaches in a bowl. Blanch in boiling water, peel and drain. Fry the peaches and almonds in a 40% hot oil pan, flip them up and down with a colander until golden brown, spread them out on a plate, and then press them into a fine powder with a wooden stick. Chickens are slaughtered and dehaired, offaled, washed and chopped into 3 cm squares. Heat the wok and add 25 grams of lard, heat it over a low heat to 60% heat (about 132 °C), pour in the chicken nuggets, incite until the skin is yellow, then add cooking wine and ginger shreds. Sugar and sauce are smoked, cook until colored, then add soup and dates. Bring the walnuts to a boil, simmer for 1 hour, pour in the chestnuts for 15 minutes, simmer until the chicken nuggets are crispy and switch to a low flame, roll in the pot with a thick marinade, use a colander to fish out the chicken nuggets, put the skin facing down in the bowl, cover the chestnuts on top of the chicken nuggets, and turn into the dish. Bring the pot containing the marinade to a boil over a low flame, mix well with sesame paste, drizzle a little water bean flour into a thin mustard, force the mouth to add 50 grams of cooked lard, then add sesame oil, pour over the chicken nuggets, sprinkle with almond flour and serve.
。 Goji berry sea cucumber pigeon egg
【Dish name】 Goji berry sea cucumber pigeon egg 【Cuisine】 Sichuan cuisine 【Features】 Sea cucumber is fat, oily and smooth, pigeon egg crisp and soft, fresh and delicious, and has the effect of nourishing the kidneys and lungs, nourishing the liver and eyesight. 【Ingredients】 2 water hair sea cucumbers. 15 g goji berries, 12 pigeon eggs. Peanut oil 1500 g, salt 3 g, cooking wine 10 g, monosodium glutamate 1 g, soy sauce 10 g, pepper noodles 2 g, lard 150 g, chicken broth 500 g, ginger 10 g, green onion 1 g, bean flour 30 g, soup 500 g. 【Preparation process】 Wash the inner wall of the water hair sea cucumber, use the soup twice, and then use the tip of the knife to cut a prismatic flower knife on the cavity wall (do not cut through). The pigeon eggs are placed in a pot of cold water, cooked over a simmering heat, fished out, soaked in cool water and peeled off the shell. Cut the green onion into sections and the ginger beats. Bring the peanut oil to a boil, roll the pigeon eggs on top of the dried bean flour, fry them in a frying pan and turn them brown. Heat the pot and inject 100 grams of lard, boil the oil under the onion, ginger sautéed, pour in chicken broth, cook for 3 minutes, fish out the green onion, ginger without use; then add soy sauce, cooking wine, pepper, lychee, sea cucumber, boil to skim off the foam, transfer the simmer for about 10 minutes, take out the sea cucumber, take out the stick, and place the pigeon eggs around the sea cucumber. Add MSG to the juice, add water bean flour, pour 50 grams of boiling lard, and drizzle the juice on the sea cucumber and pigeon eggs.
。 Soft fried white flower pigeon
【Dish name】 Soft fried white flower pigeon 【Cuisine】 Sichuan cuisine 【Features】 Golden color, crisp and tender skin, strong pepper flavor, and has the effect of strengthening the spleen, nourishing the kidneys and quenching thirst. 【Ingredients】 250 grams of pigeon meat. 50 grams of Huai yam, 5 eggs. 500 grams of vegetable oil, 10 grams of cooking wine, 10 grams of soy sauce, 0.5 grams of monosodium glutamate, 3 grams of peppercorns, 4 grams of salt, 25 grams of bean flour. 【Preparation process】 Wash and peel the pigeon meat, cut it into cross flower knives, cut it into square pieces of centimeters, put it in a bowl, and use cooking wine, soy sauce and MONOS to make a good breast. Then use egg whites and Huai yam powder and bean flour to make a paste. Mix the marinated pigeon meat with the egg white bean flour paste. When the oil is 60% hot (150 ° C), remove from the heat, put in the syruped pigeon meat pieces one by one, and turn them with a spoon when frying to make the heat even. After the paste condenses, scoop up and cut the angler fork. Put the wok on the fire, when the oil temperature rises, fry the pigeon meat again, fry it until golden brown, drain the oil, plate it, sprinkle with pepper salt and serve.
。 Roasted live fish
【Dish name】 Roasted live fish 【Cuisine】 Sichuan cuisine 【Features】 Fish meat brown, tender meat, rich sauce, fresh flavor, and has the effect of strengthening the spleen and clearing the swelling. 【Ingredients】 1 live carp (about 750 grams into 10 grams of yellow contempt, 6 grams of ginseng, 15 grams of shiitake mushrooms, 15 grams of winter shoot slices. 30 grams of sugar, 10 grams of cooking wine, 3 grams of salt, 10 grams of soy sauce, 10 grams of green onion, 15 grams of ginger, 10 grams of garlic, 1 gram of monosodium glutamate, 20 grams of water bean powder, 500 grams of vegetable oil, 50 grams of lard, 500 grams of clear soup. 【Preparation process】 After removing the gills, scales and fins of the carp, the abdomen is dissected to remove the internal organs and washed. Engrave cross knives on both sides of the fish. Water hair shiitake mushrooms everything in half. After washing and moisturizing, cut into 2 cm thick slices, ginger, green onion and garlic washed, cut into garlic slices, green onion shreds, ginger made into ginger juice for later) stir-frying pan heat, add vegetable oil to 60% heat (about 150 ° C), fry the carp until golden brown, drain the oil. Put the wok on the fire, pour lard, put sugar, sauté into jujube red, add clear soup, add the fried carp, party ginseng slices, yellow slices, boil and then move to simmer until cooked until cooked into the taste, put the fish on the plate, pick the ginseng and astragalus. Put the bamboo shoot slices and shiitake mushroom slices into the soup pot, add the MSG, boil, skim off the foam, use the water bean flour to outline the mushrooms, drizzle with lard, and pour on the fish.
。 Ryoma Boy Chicken
【Dish name】 Dragon Horse Boy Chicken 【Cuisine】 Sichuan Cuisine 【Features】 Chicken is crispy and fragrant. The sauce is smooth. And has the effect of warm aphrodisiac, qi and sperm. 【Ingredients】 A baby rooster (about 1000 grams). 10 g seahorse, 15 g shrimp. 10 grams of cooking wine, 1 gram of monosodium glutamate, 3 grams of salt, 15 grams of ginger, 15 grams of white onion, 10 grams of bean flour, 100 grams of clear soup. 【Preparation process】 After slaughtering the baby rooster, remove the hair, internal organs and claws, wash and put into a pot of boiling water, chop into rectangular pieces, divide into 5 to 7 bowls, wash the seahorse and shrimp with warm water, soak for 10 minutes, put on top of the chicken, add the white onion, ginger slices and clear soup to taste, and steam it. Out of the cage, pick the ginger and shallots, put the chicken into the bowl, pour the original soup into the pot, boil to skim off the foam, and add the cooking wine. Salt, monosodium glutamate, use soy flour to collect the juice, pour on the chicken and serve.
。 Hundred kernels of whole duck
【Dish name】 Bairen whole duck 【Belongs to the cuisine】 Sichuan cuisine 【Features】 Golden color, crispy skin and tender meat, crisp and delicious, and has the effect of tonifying the spleen and stomach, nourishing the yin and tonifying the kidneys. 【Ingredients】 1 fat duck (about 1500 grams). Hui Cai Ren 30 g, Xiang Lotus 50 g, Mustard Fruit 30 g, Lentils 30 g, Glutinous Rice 100 g, Golden Hook 15 g, Cooked Ham 50 g, Mushroom 30 g. 500 grams of vegetable oil, 30 grams of cooking wine, 5 grams of salt, 3 grams of pepper. 【Preparation process】 Peel and peel the xianglian, heart, and partial beans, and rinse the glutinous rice with water for 5 minutes. Hui Ba Ren and Qi Shi were soaked in warm water for a few minutes, the golden hook was soaked in warm water, and the mushrooms were soaked in warm water for 10 minutes, and cut into 1 cm cubes. The ham is peeled and cut into the same cubes as the mushrooms. Put the above ingredients together in a bowl, add cooking wine, salt and pepper, mix well and steam for 30 minutes to make the Eight Treasure Filling. After slaughtering the duck, remove the hair, internal organs and feet, cut a knife in the neck of the duck, about 7 cm long, cut off the neck spine, remove the neck bone, and then put the duck tail down, stand on the board, the duck skin is pushed back from top to bottom, and at the same time use the knife to remove the bones (except for the two wings) to form a boneless whole duck. Put the eight treasure stuffing into the belly of the duck and tie a knot in the neck of the duck to avoid leaking the filling. Then put it in the soup and blanch it for 3 minutes, smear the duck with cooking wine, salt, pepper, etc., put the duck belly down, put it into a large steaming bowl, steam for 1 and a half hours, and let it dry. Heat the frying pan, when the oil is 80% hot (about z00 ° C), add the duck and fry until the skin is crispy yellow, fish it out, and serve on the plate.
。 Black hair soup
【Dish name】 Wufa soup 【Cuisine】 Sichuan cuisine 【Features】 Lamb crisp, smooth and sharp, the soup is mellow, and has the effect of nourishing qi and blood, black hair. 【Ingredients】 1000 grams of lamb head. Lamb bone 1000 g. 30 grams of cooked ground yellow, 30 grams of Huai yam, 15 grams of danpi, 15 grams of jujube peel, 15 grams of ze diarrhea, 50 grams of He Shou Wu, 6 grams of angelica, 6 grams of safflower, 230 grams of silk seeds, 15 grams of tianma. 10 g of side leaves, 60 g of black beans, 50 g of black sesame seeds, 50 g of walnut meat. MSG 5 g, salt 10 g, ginger 50 g, green onion 50 g, pepper 15 g. 【Preparation process】 The traditional Chinese medicine and black beans, black sesame seeds, walnut meat, etc. are packed in gauze bags and tied to the mouth. Put the lamb, sheep's head (break). Wash the sheep bones with clean water. Remove the fascia of the lamb, put it into the pot of boiling water to and from the blood, put the pot at the same time as the sheep's head, sheep bone, and medicine bag, add water, add ginger, green onion, pepper, first boil the soup with a martial fire, beat off the foam, fish out the lamb slices, and then put it into the pot, simmer for 30 minutes, and wait for the lamb to rot. The medicine bag is not used. The above drugs can be divided into 100 servings. When eating, it can be flavored with MSG and salt
。 Nuts roll the bone
【Dish name】 Nut bone 【Cuisine】 Sichuan cuisine 【Features】 Pork ribs are red and bright, the meat is crispy, sweet and salty, and has the effect of relieving qi, pain, and calming the stomach. 【Ingredients】 2500 grams of ribs. 10 grams of sautéed nuts, 50 grams of sautéed amaranth kernels, 50 grams of ginger, 50 grams of green onion, 50 grams of rock sugar. 3 grams of peppercorns, 20 grams of cooking wine, 15 grams of sesame oil, 1 gram of monosodium glutamate, 3 grams of salt, 500 grams of marinade. 【Preparation process】 Mash the sautéed nuts and amaranth kernels, cook them twice with water, and collect 500 ml of juice. Wash and beat the pork ribs, put them in the pot with the peppercorns, cook until the ribs are six ripe, beat the foam, remove the ribs and put them into the brine pot until they are cooked thoroughly. Take an appropriate amount of marinade into the pot, add rock sugar, monosodium glutamate, salt on the simmering fire to harvest the thick juice, cook the cooking wine, evenly spread on the ribs, and then smear with sesame oil
。 Dendrobium Watson rice
【Dish name】 Dendrobium huasheng rice 【Cuisine】 Sichuan cuisine 【Features】 Peanut crisp, salty and delicious, and has the effect of nourishing yin and moisturizing the lungs, clearing heat and rejuvenating. 【Ingredients】 250 grams of peanut rice, 25 grams of dendrobium. Salt 3 g, star anise 1.5 g, Yamana 1.5 g) l 【Production process】 Wash the stone obliquely. Cut into sections about 1 cm long. Remove the moldy particles from the flower lost rice, wash and drain. Fill the pot with an appropriate amount of water, add salt and spices, after the salt dissolves, pour in the peanut rice, at the same time, put the stone into the pot, put it on a low heat and boil, move to the simmering heat and cook for about 1 hour, until the peanut rice is cooked through the plate.
。 Jade bamboo heart
【Dish name】 Yuzhu Xinzi 【Cuisine】 Sichuan cuisine 【Features】 The color is bright red and the meat is crisp and tender. Halogen flavor. And has the effect of calming the spirit and guarding the heart, nourishing the yin and living jin) 【Raw materials】 100 grams of pig heart. Yuzhu 15 Kyo. 10 g ginger, 10 g green onion, 2 g salt, 2 g peppercorns, 20 g sugar, 1 g monosodium glutamate, 10 g sesame oil, 250 g marinade. 【Production process】 Jade bamboo removes impurities, cuts into 2 cm long knots, boils them twice with water, and collects the juice. Wash the ginger and shallots and cut them into slices and knots. Cut the pig's heart and wash the blood water, and put it into the pot together with the jade bamboo medicinal solution, ginger, green onion and peppercorns. Cook the pork hearts until six ripe, remove slightly cold, put them in a pot of marinade, and cook over a simmering heat. Take an appropriate amount of marinade, add sugar, salt, monosodium glutamate, sesame oil and heat the harvest juice, evenly spread on the pork heart, cut and plate.
。 Sauté tongue slices
【Dish name】 Stir-fried tongue slice 【Belongs to the cuisine】 Sichuan cuisine 【Features】 Ruddy color, crispy meat, sweet and sour, and has the effect of nourishing the liver and calming the heart, calming the nerves and relieving sweat. 【Ingredients】 Pork tongue 500 g. Sour date kernels 50 g. 10 grams of ginger, 15 grams of green onion, 3 grams of peppercorns, 15 grams of cooking wine, 450 grams of marinade, 10 grams of sesame oil, 1 gram of monosodium glutamate, 3 grams of salt, 25 grams of rock sugar. 【Preparation process】 Mash the sour jujube kernels (raw and cooked), cook in water twice, and collect 700 ml of medicinal juice. Wash the pork tongue. Cut into two pieces and place in the medicinal juice. Wash and beat the ginger shallots, and cook them with the peppercorns and the pork tongue. Cook until the tongue is seven ripe, beat off the foam, remove the pork tongue and let it dry. Pour the marinade into the pot, simmer to a boil, and then put the pork tongue into the brine pot until it is cooked until it is cooked. Take an appropriate amount of marinade into the pot, add rock sugar, monosodium glutamate, salt on the simmer to harvest the thick juice, add cooking wine, evenly spread on the pork tongue, and then smear sesame oil, slice and plate.
。 Sesame rabbit
【Dish name】 Sesame rabbit 【Cuisine】 Sichuan cuisine 【Features】 Rabbit meat brown red, sesame black and bright, soft and rotten meat, strong hemp flavor, with blood moisturizing, tonic effect. 【Ingredients】 1 rabbit (about 1000 grams). 30 g black sesame seeds. 10 grams of ginger, 10 grams of green onion, 2 grams of peppercorns, 15 grams of sesame oil, 15 grams of monosodium glutamate, 500 grams of marinade, 3 grams of salt. 【Preparation process】 Wash the black sesame seeds and sauté until fragrant. After the rabbit is slaughtered, peel and claw, remove the internal organs and wash, put it into the pot, add an appropriate amount of water, boil to remove the foam, add ginger slices, green onions, peppercorns, salt, cook the rabbit until seven ripe, fish out slightly cool, and then put into the brine pot on the fire for about an hour, fish out to cool, cut and plate. Mix the MSG and sesame oil, pour into a dish, sprinkle with black sesame seeds and mix well.
。 Lamb stew with radish
【Dish name】 Radish stewed lamb 【Cuisine】 Sichuan cuisine 【Features】 The meat is light and elegant, and the fire is rotten and fragrant. The radish is soft and rotten. The fragrance is light, the well has the effect of clearing phlegm and relieving cough, warming and improving qi. 【Ingredients】 500 grams of lamb, 1000 grams of radish, 10 grams of tangerine peel. 15 grams of cooking wine, 20 grams of green onion, 6 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate. 【Preparation process】 Wash the radish, peel and cut into pieces. Wash and cut the lamb into strips or chunks. Wash the tangerine peel, wash the ginger and beat it, wash and cut the green onion into knots. Put the lamb and tangerine peel in a pot and bring it to a boil over a low flame, beat off the foam, cook it for half an hour, then add radish, ginger, green onion, cooking wine, salt, simmer until the radish is cooked thoroughly, add MSG, and serve in a bowl
。 Rock sugar lotus seeds
【Dish name】 Rock sugar lotus seed 【Cuisine】 Sichuan cuisine 【Features】 Soft glutinous, sweet, fragrant, smooth, and has the effect of nourishing the heart and calming the mind, tonifying the spleen and stopping diarrhea, and strengthening the kidneys. 【Ingredients】 300 grams of dried lotus seeds, 1 piece of lard oil (about 20 square centimeters). Base 7.5 g, rock sugar 150 g, bee sugar 50 g. 【Production process】 Fill the pot with water (to submerge the lotus seeds as the degree), add alkali, put the fire on the fire, put the lotus seeds down, use the pot brush to repeatedly brush (the water in the pot is slightly open), see the lotus clothes take off, that is, leave the fire, rinse with warm water, cut off both ends, and remove the lotus heart. The lotus seeds are placed in a cup, poured into water, basketed and steamed over a low flame. Spread another bowl of oil over the internet and place the steamed lotus seeds in a bowl. Crush the rock sugar and sprinkle on it, seal it with cotton paper and steam it in a basket. Out of the cage, remove the cotton paper, pour out the juice, add bee sugar to thicken, pour on the lotus seeds and serve.
。 Osmanthus walnut jelly
【Dish name】 Osmanthus walnut jelly 【Cuisine】 Sichuan cuisine 【Features】 Soft and tender and smooth. Sweet and cool, milky and cinnamon melted into a plate, and has the effect of nourishing blood and eyesight, and quenching thirst. 【Ingredients】 Sugar osmanthus 5 g, walnut kernels 250 g. 15 grams of cauliflower, 109 grams of cream, 50 grams of sugar, 10 grams of jackfruit. 【Preparation process】 First, the walnut kernels are ground into a pulp with water. Place the wok on the heat, add 250 grams of water and stone cauliflower and cook until melted, add sugar and mix well. Mix the walnut kernel pulp with cauliflower and sugar juice, add the cream and mix well, then heat on the heat until it comes to a boil, pour into the aluminum box, let it cool and freeze in the refrigerator. After freezing, use a knife to cut into diamond-shaped pieces into a plate and pour osmanthus and jackfruit, and then pour cold sweet juice or soup water.
。 Hawthorn jerky
【Dish name】 Hawthorn jerky 【Cuisine】 Sichuan cuisine 【Features】 Dried meat is yellow and bright, sweet and crispy, slightly sour, and suitable for spleen deficiency, high blood pressure, high fat and other middle-aged and elderly people to eat. 【Ingredients】 1000 grams of lean pork. Mountain plant 100 g. 250 grams of vegetable oil, 15 grams of sesame oil, 15 grams of ginger, 25 grams of green onion, 3 grams of peppercorns, 20 grams of cooking wine, 10 grams of soy sauce, 1 gram of monosodium glutamate. Sugar 25 g. 【Preparation process】 De-ribbed and washed the lean pork. The mountain plant is washed away from impurities and broken. Wash the ginger shallots and cut into ginger slices and shallots. Use 50 grams of mountain plants and add an appropriate amount of water, after boiling on the fire, cook the lean pork under the pig until it is six ripe, fish out the meat to cool and cut into 5 cm long thick strips. Use soy sauce, ginger, green onion, cooking wine, peppercorns to mix the meat strips and marinate for about 1 hour, drain the water, put the frying pan on the fire, heat the oil, put the meat strips into the frying, fish out yellow, drain the oil, slightly fry the 50 grams of sandalwood under the pot, then pour the dried meat into the pot, stir-fry repeatedly, roast over low heat, add sesame oil, monosodium glutamate, sugar and evenly put the pan on the plate.
。 Double whip aphrodisiac soup
【Dish name】 Double whip aphrodisiac soup 【Cuisine】 Sichuan cuisine 【Features】 The meat is braised and smooth, the soup is fresh and mellow, the medicinal aroma is rich, and it has the effect of warming the sun. 【Ingredients】 100 grams of bull whip, 10 grams of dog kidneys. 100 grams of lamb, 50 grams of chicken, 10 grams of silk seeds, 6 grams of cistanche, 10 grams of berries. 10 grams of cooking wine, 2 grams of peppercorns, 10 grams of ginger, 1 gram of monosodium glutamate. 20 g lard, 3 g salt. 【Making process】 The bull whip is swollen, remove the epidermis, cut open the urethra, wash with water, and float in cold water for half an hour. The dog kidneys are sautéed with oil sand, soaked in warm water for about half an hour, and washed. Soak the lamb in a pot of boiling water and remove the blood, then rinse in cool water. Bring the dog kidneys, ox whips and lamb to a boil in a sand pot, beat off the foam, add peppercorns, ginger, cooking wine, hen meat, bring to a boil, and simmer until the meat is cooked. Use clean white gauze to filter out the spices such as peppercorns in the soup, and pack the cocoon silk seeds, meat nests, and goji berries in gauze bags, put them in the soup and simmer them at the same time. When the bull whip and dog kidney are crispy, fish out the medicine bag without using it, take out the cow whip and mutton and cut it into 3 cm long strips, cut the dog kidney into 1.5 cm long knots, cut the chicken into pieces, put it in a bowl, add the original soup, put MSG, salt and lard to taste.
。 Ten whole soup
【Dish name】 Shiquan Jiaojiao soup 【Belongs to the cuisine】 Sichuan cuisine 【Features】 The meat is soft and smooth, the soup is sticky, fresh and delicious, there is a strong medicinal aroma, and it has a good effect on kidney yang deficiency and sperm loss. 【Ingredients】 10 grams of Dang Ginseng, 10 grams of burning astragalus, 3 grams of cinnamon, 15 grams of cooked ground, 10 grams of stir-fried White Arts, 6 grams of fried Sichuan root, 6 grams of angelica, 6 grams of wine white peony, 6 grams of obtained bodhisattva, 6 grams of hot licorice. 500 grams of pork, 50 grams of pork belly, 50 grams of cuttlefish, 100 grams of pork offal bones, 100 grams of chicken and duck claw wings, 50 grams of pork skin. 30 grams of ginger, 10 grams of green onion, 2 grams of peppercorns, 1 gram of monosodium glutamate. 【Production process】 Pack the 10 flavors of medicine such as ginseng in a gauze bag, and the cuttlefish will be penetrated with water to remove the periosteum. Pork, pork belly, cuttlefish, mixed bones, chicken and duck claw wings, and pork skin are washed separately, and the stick bones are broken and the ginger is patted loose. Put the above prepared drugs and food into the pot at the same time, add an appropriate amount of water, boil over a low flame, beat the foam, move the simmering heat to simmer for about 2 hours, fish out the pork, cuttlefish, chicken and duck claw wings, let it cool, cut into slices, silk, and pieces, take various foods and mix them into bowls, inject medicinal soup, add a little MSG to serve.
。 Ginseng dough fish
【Dish name】 Ginseng wheat dough fish 【Cuisine】 Sichuan cuisine 【Features】 Fish meat is soft and rotten, smooth and sharp, thick soup, rich egg flavor, and has the effect of nourishing yin and blood, and strengthening the spleen. 【Ingredients】 1 live fish (about 500--1000 grams). 5 grams of ginseng, 10 grams of bodhisattva, 20 grams of floating wheat, 1 egg, 50 grams of ham meat. 15 grams of ginger, 15 grams of green onion, 3 grams of salt, 15 grams of cooking wine, 1 gram of spider essence, 50 grams of chicken soup and raw plate oil. 【Production process】 Cut off the head and neck of the dough fish, drain the blood, put it in the basin and blanch it for 3 minutes, then take it out, scrape off the black film on the back and skirt with a knife, and then peel off the white clothes on the four feet, and cut off the claws, tail and abdominal shell. Remove the internal organs and mill them. Put the wok on the fire, add water and the dough fish, boil it over a boiling heat for about half an hour, put it in warm water, tear off the butter, remove the shell, abdominal nails, and rough bones of the nails, wash and cut into 3 cm square pieces and put them into a bowl. Cut the ham meat into small pieces, cut the raw plate oil into cubes and cover over the dough fish. Place half of the seasoning (MSG is not used for now), ginger rice, and clear soup into a bowl. Wrap the floating wheat and the harvested bodhisattva in a cloth and put it in the soup. Spread the ginseng into a fine powder, seal the bowl with wet cotton paper, and steam for 3 hours until the fish is crispy. After the dough fish comes out of the cage, pick the green onion knots, turn the bowl, pour the original soup into the pot, use the remaining half of the seasoning and MSG to taste a little, boil and beat the foam, beat an egg in the soup, slightly cook and pour on the dough fish.
。 Cow's knee tendons
【Dish name】 Beef knee hoof tendon 【Cuisine】 Sichuan cuisine 【Features】 The meat is soft and rotten, fresh and delicious, and has the effect of rheumatism and vitality. 【Ingredients】 100 grams of pork trotter tendon, 500 grams of chicken. 10 grams of beef shank, 50 grams of ham, 25 grams of mushrooms. 3 grams of hu xiang, 10 grams of cooking wine, 1 gram of monosodium glutamate, 10 grams of ginger, 10 grams of green onion, 3 grams of salt. 【Production process】 Wash the beef knee, moisten and cut into oblique slices. Place the hoof tendons in a bowl and steam them in a water basket for 4 hours until the tendons are soft. Soak in cool water for another 2 hours, peel off the outer fascia, wash and shred the ham. After the mushroom water is haired, cut into strips, after washing the ginger and shallots, slice the ginger and cut the green onion into sections. Cut the swollen hoof tendons into long knots, chop the chicken into small cubes, take the steaming bowl and put the hoof tendons and chicken into the bowl, and then put the beef knee slices on top of the chicken, and the shredded ham and mushroom shreds are evenly blended and sprinkled around. Put the ginger slices and green onion into a bowl, steam for about 3 hours, wait for the hoof tendons to rot and then come out of the basket, pick the ginger and shallots, add pepper, cooking wine, salt, monosodium glutamate and other seasonings
。 Three seven steamed chicken
【Dish name】 Sanqi steamed chicken 【Cuisine】 Sichuan cuisine 【Features】 Chicken is soft, fresh and smooth, and has the effect of strengthening the body and replenishing the blood. 【Ingredients】 1 hen (about 1000 grams). Three on 20 grams. 10 grams of cooking wine, 10 grams of ginger, 10 grams of green onion, 1 gram of monosodium glutamate, 3 grams of salt. 【Production process】 After the chicken is slaughtered, remove the hair, internal organs and claws, wash and chop into small pieces and put them into a basin, put 10 grams, 37 milling powder for later, steam the 37 under the basket and cut into thin slices. Wash the ginger and shallots, slice the ginger, cut the shallots into sections and set aside. Put the three or seven slices into the yard pot, put the ginger shallots on top of the chicken, inject an appropriate amount of water, add cooking wine, salt, steam for about 2 hours, pick the ginger and shallots after the basket, adjust the MSG, and then sprinkle the three or seven powder into the basin and mix well.
。 Angelica stewed chicken
【Dish name】 Angelica stewed chicken 【Cuisine】 Sichuan cuisine 【Features】 Chicken is white and tender and crispy, the soup is fresh and salty and delicious, slightly medicinal flavor, and has the effect of tonifying blood and protecting liver. 【Ingredients】 1 hen (about 1000 grams). Angelica knife gram. 10 grams of ginger, 10 grams of green onion, 3 grams of salt, 10 grams of cooking wine, 1 gram of monosodium glutamate. 【Production process】 1. After the chicken is slaughtered, the hair is removed, the abdomen is washed, the claws are chopped off, the water is penetrated, and then washed in cool water and drained. 2. Wash angelica, cut a few knives according to the size of the block. Wash the ginger and shallots, beat the ginger, cut the shallots into sections and set aside. 3. Put angelica, ginger and green onion into the belly of the chicken, put the belly up into the casserole, pour an appropriate amount of water, add salt, cooking wine, boil on the stomach fire, and then change to simmer until the chicken is crispy.
。 Deer whip aphrodisiac soup
【Dish name】 Deer whip aphrodisiac soup 【Cuisine】 Sichuan cuisine 【Features】 Soft and rotten meat, thick soup, delicious flavor, tonic products, and has the effect of warm tonic, aphrodisiac and spleen. 【Ingredients】 500 grams of pork knuckle, 500 grams of fat hen. 2 deer whips, 15 grams of goji berries, 200 grams of yam. 30 grams of cooking wine, 2 grams of pepper, 1 gram of monosodium glutamate, 3 grams of peppercorns, 3 grams of salt, 35 grams of ginger, 30 grams of green onion. 【Production process】 Deer whip with warm water to penetrate, scrape off the coarse skin impurities, cut open, wash and cut into 3 cent long segments. Cut the hen meat into strips, wash the pork knuckle, soften the yam and cut into 2 cm thick melon seed slices, and set aside the goji berries to remove impurities. Pour water into the pot, add ginger, green onion, cooking wine and deer whip, cook for 15 minutes over low heat, remove the deer whip, and use the original soup. So 3 times. Put a casserole dish on the fire, add an appropriate amount of water, add pork knuckles, chicken nuggets, deer whip, boil over a low flame, remove the foam, add cooking wine, green onion, ginger, pepper and simmer for two and a half hours, remove the ginger and onion, and fish out the pork meat for other purposes. Put the yam, tsugumi, salt, pepper and MSG into the pot and simmer over a low flame until the yam is crisp. With a bowl, first fish out the yam to lay the bottom and hold the chicken pieces on top. Deer whip, goji berries, and then pour into the original soup and serve.
。 Soft fried chicken liver
【Dish name】 Soft fried chicken liver 【Cuisine】 Sichuan cuisine 【Features】 Chicken liver is crisp, sweet and fragrant, and has the effect of nourishing the liver and kidneys, clearing the heart and eyes. 【Ingredients】 400 grams of chicken liver. 100 g yam powder, 4 eggs. 500 grams of vegetable brain, 3 grams of peppercorns, 10 grams of ginger. 10 grams of green onion, 2 grams of pepper, 3 grams of salt, 1 gram of monosodium glutamate, 10 grams of cooking wine, 20 grams of sesame oil. 【Production process】 Remove the fascia of the chicken liver and change the large chicken liver into two pieces. Cut the green onion into sections and a little green onion into small pieces. The ginger is broken, the eggs are beaten, and the water bean powder and yam powder are added and mixed into a paste. Stir in the chicken liver with shallots, ginger, pepper, salt, monosodium glutamate and cooking wine, then sizing with egg white paste. When the oil pan is 60% hot (150 ° C), put the chicken liver into the pot one by one and fry it, scoop it up with a colander, heat the pot, inject sesame oil, add the chicken liver, put the green onion and peppercorns, and fry it a few times.
。 Peach berry chicken rolls
【Dish name】 Peach Berry Chicken Roll 【Cuisine】 Sichuan Cuisine 【Features】 The meat is ruddy, soft and tender, the marinade flavor is strong, and it has the effect of replenishing essence and adding essence, tonifying and strengthening qi, and showing the health of the eyes. 【Ingredients】 1 rooster (about 1000 grams). 50 grams of structure, 100 grams of walnut kernels, 200 grams of vegetable oil, 25 grams of sesame oil, 1 gram of monosodium glutamate, 10 grams of cooking wine, 3 grams of salt, 10 grams of ginger. 10 grams of green onion, 750 grams of white brine soup. 【Production process】 After slaughtering the rooster, remove the hair and internal organs, wash it, and remove the bone by the knife under the back of the spine to keep the shape from rupture. Slice the ginger shallots. Spread the chicken with salt, cooking wine, and MSG. Add ginger and green onion and marinate for 3 hours. The walnuts are blistered in boiling water, peeled and fried in a frying pan. Wash the goji berries and set aside. Remove the ginger and green onion from the chicken, place the skin down on the board to straighten out, mix the tsuji and walnut kernels, roll them into a cylinder shape on the chicken noodles, and tie them tightly with thread. Bring the broth to a boil, add the chicken rolls and cook for 30 minutes, skimming off the froth as it cooks. Cook well and fish out to cool. Remove the thread cloth, brush with sesame oil and cut into round slices.
。 Whip aphrodisiac soup
【Dish name】 Whip aphrodisiac soup 【Cuisine】 Sichuan cuisine 【Features】 Whip meat rotten, soft and smooth, fragrant soup, and has the effect of nourishing the liver and kidneys, and moisturizing and drying. 【Ingredients】 1000 grams of cattle whip. Fat hen 500 g, goji berries 15 g, minced meat 50 g. 3 grams of peppercorns, 20 grams of lard, 20 grams of cooking wine, 1 gram of monosodium glutamate, 3 grams of salt and 10 grams of ginger. 【Production process】 Expand the bull whip with hot water, cut it into two pieces, scrape it clean, and rinse with cool water for 30 minutes. Goji berries pick out impurities. Wash the cistanche, moisten it with an appropriate amount of wine, steam for 2 hours, remove, rinse and slice and set aside. Add water to a casserole dish, bring the ox whip to a boil, beat off the foam, add ginger, peppercorns, cooking wine and chicken, bring to a boil over high heat, reduce the heat to simmer, turn it over once an hour, stew until it is six ripe, strain out the ginger and peppercorns in the soup with clean gauze, then put it on a boiling fire, add the goji berries and meat ashes packed in a gauze bag, move the fire to simmer until the ox whip is eight ripe, take out the bull whip, cut into 3 cm strips, put it into a casserole and simmer. Take out the chicken for other uses, take out the medicine bag, add MSG, salt, lard and other seasonings
。 Bian Que concocts soup
【Dish name】 Bian Que soup 【Cuisine】 Sichuan cuisine 【Features】 The meat is crispy, slippery and sharp, the soup is fresh, and the well has the effect of double replenishment of flesh and gas. 【Ingredients】 1 fat chicken (about 1000 grams), 1500 grams of lean pork, 1000 grams of mixed bone. 10 grams of ginseng, 10 grams of harvested bodhisattva, 10 grams of stir-fried white art, 15 grams of burning licorice, 15 grams of cooked land, 15 grams of white peony, 15 grams of angelica, 7 grams of Chuan Qiong. 100 g green onion, 100 g ginger, 3 g salt. 【Production process】 Put the drug into a gauze bag and tie the mouth of the bag tightly. After the chicken is slaughtered, the hair, internal organs, washed, the miscellaneous bones are smashed, the ginger is washed and broken, the green onions are washed and tied into a small handle, the pork, chicken and medicine bags, and miscellaneous bones are put into the pot, boiled over a low flame, beat off the foam, and add ginger and green onions. Simmer the chicken over a simmering heat. When consuming. Remove the medicine bag, ginger, and green onion without use. Cut the chicken into chunks and the pork into strips. Place in a basin, serve with medicinal soup, add a little salt and serve.
。 Ginseng sheep's head
【Dish name】 Ginseng berry sheep's head 【Cuisine】 Sichuan cuisine 【Features】 Head meat is fat and rotten, water ginseng is soft and sticky, the soup is fresh, and has the effect of tonifying the spleen and benefiting the kidneys. 【Ingredients】 1 sheep's head (about 400 grams). 18 grams of ginseng, 10 grams of goji berries, 10 grams of tangerine peel, 24 grams of yam, 60 grams of water chestnut, 30 grams of ham, 3 egg shells. 500 grams of soup, 5 grams of salt, 1 gram of monosodium glutamate. 【Production Process】 After washing the ginseng and yam separately, simmer and slice softly. Goji berries remove impurities. Burn the sheep's scalp to remove the fluff, put it in warm water and scrape it clean, cut it in half, take out the sheep's brain, wash the blood, put it in the pot, add water and egg shells, cook until the sheep's head is cooked, take the letter and wash it. Then put the sheep's head in the pot and add some water. Under the tangerine peel, ham, water chestnut, boil over a samurai fire, skim off the foam, move the stew on the fire, take out the sheep's head, remove the bones and cut into strips. Slice the water chestnuts, ham and place in a basin. The lamb pieces are placed on top of the water chestnut. After washing the ginseng, goji berries and yam, put it on top of the sheep's head meat, add the original soup, cover the basket and steam for about 1 hour, take it out, and season it with salt and monosodium glutamate.
。 Ginseng steamed eel segment
【Dish name】 Ginseng steamed eel section 【Cuisine】 Sichuan cuisine 【Features】 Eel meat is soft and delicious, the soup is refreshing and flavorful, and has the effect of tonifying the qi and moisturizing the dryness. 【Ingredients】 1000 grams of eel. 5 grams of angelica, 10 grams of ginseng, 150 grams of cooked ham. 3 grams of salt, 15 grams of cooking wine, 20 grams of pepper, 20 grams of green onion, 20 grams of ginger, 1 gram of monosodium glutamate, 100 grams of chicken poplar. 【Preparation process】 Cut the eel into abdomen, remove the internal organs and bones, wash it, put it in a pot of boiling water and fish it out, scrape off the mucus, remove the head and tail, and cut into 6 cm long segments. Cooked ham cut into slices. Wash the ginger and green onion, slice the ginger and cut the green onion into sections. Fill the pot with water, bian half ginger shallots and cooking wine, after the water boils, put the eel segment in boiling water to boil it, fish it out, yard it in the basin, put the ham slices, angelica, dang ginseng, ginger slices, green onion segments, cooking wine, pepper, salt, inject clear chicken soup, cover, seal with cotton paper, basket steam for about 1 hour, take out the unsealing, pick off the ginger, green onion, add MSG.
。 Steamed chicken with red berries
【Dish name】 Steamed chicken with red berries 【Cuisine】 Sichuan cuisine 【Features】 Chicken is soft and rotten, fresh and smooth, the soup is rich, and has the effect of nourishing the liver and tonifying the kidneys. 【Ingredients】 Baby hen (about 1500 grams). Goji berries 15 g. 10 grams of cooking wine, 3 grams of pepper powder, 10 grams of ginger. 10 grams of green onion, 1 gram of monosodium glutamate, 3 grams of salt, 150 grams of clear soup. 【Preparation process】 After slaughtering the chicken, remove the hair, internal organs and claws, and wash it. Wash the goji berries, cut the ginger into large pieces) cut the green onion into sections and set aside. Put the chicken in boiling water, rinse it with cool water, drain it, put the goji berries into the belly from the crotch of the chicken, then put the belly up into the basin and add ginger. Spring onion, pepper, cooking wine, salt, pour into the clear soup, seal with warm cotton paper, steam for 2 hours on high heat until the chicken handle is removed, pick out the ginger and shallots, add MSG and serve.
。 Guiqi steamed chicken
【Dish name】 Guiqi steamed chicken 【Cuisine】 Sichuan cuisine 【Features】 The meat is fat, fresh and salty, original, and the juice is thick. And has the effect of tonifying qi and generating blood. 【Ingredients】 1 baby hen (about 1500 grams). 100 grams of astragalus, 20 grams of angelica. 10 grams of cooking wine, 1 gram of monosodium glutamate, 3 grams of pepper, 3 grams of salt, 10 grams of green onion, 10 grams of ginger, 150 grams of clear soup. 【Preparation process】 After slaughtering the chicken, remove the hair, internal organs and claws, wash it, put it in boiling water to fish it out, rinse it in cool water, and drain it. Wash angelica and cut it with a few knives depending on its size. Ginger and green onion washed, ginger cut into large pieces, green onion cut into sections, the angelica, scorched yellow scorn by the chicken stall into the abdomen, and then the chicken belly facing up into the basin, put ginger, green onion, into the clear soup, add salt, pepper, cooking wine, seal with wet cotton paper, basket steaming for about 2 hours to take out, unsealed to pick out ginger, green onion, add MSG to taste.
。 Cordyceps quail
【Dish name】 Cordyceps quail 【Cuisine】 Sichuan cuisine 【Features】 Crane meat is soft and rotten, fresh and salty, and has the effect of nourishing the lungs and kidneys, strengthening the muscles and bones. 【Ingredients】 8 quails. Cordyceps sinensis 8 g. 10 g ginger, 10 g green onion, 3 g pepper, 3 g salt, 300 g chicken broth. 【Production process】 Select cordyceps to remove the ash chips and wash them with warm water. After the quail is slaughtered, the hair, internal organs and claws are removed, washed and drained, and put into a pot of boiling water to cool. Wash the ginger and green onion, slice the ginger and cut the green onion into sections. Put 1-4 cordyceps in the belly of each quail, then wrap them tightly with rope one by one, put them in a basin, add ginger, pepper and salt, pour chicken broth, and seal them with warm cotton paper. Steam for about 40 minutes, remove the tissue paper and serve.
。 Snowflake chicken soup
【Dish name】 Snowflake chicken soup 【Cuisine】 Sichuan cuisine 【Features】 Chicken is soft and rotten, coix seeds are soft and sticky, lubricated and sharp, soup is umami, and it has a curative effect on weak impotence and women's menstrual irregularities. 【Ingredients】 500 grams of chicken. Snow lotus flower 15 grams, party ginseng 75 grams, E ginseng 7 grams. Coix kernels 500 g. 50 g ginger, 50 g green onion, 3 g salt. 【Production process】 Cut the ginseng and snow lotus into about 4 cm long knots and ebony ginseng into pieces, pack it in a gauze bag, and tie the mouth tightly. Hui Balen washed it with clean water and then packed it in a gauze bag. After the chicken is slaughtered, it is dehaired, dissected and washed, and cooked with the wrapped medicine bag. Wash and cut the ginger and green onion, put them in a pot and bring the soup to a boil over a low flame. Heat the chicken for 2 to 3 hours, cut into cubes, place in a bowl, remove the cooked coix kernels, pour into a bowl and season.
。 Xuanzong deer kidney long turtle soup
【Dish name】 Xuanzong deer kidney long turtle soup 【Belongs to the cuisine】 Sichuan cuisine 【Features】 The meat is soft and rotten, the soup is clear and umami, the selection of ingredients is superior, the four whips and three meats are harmonious, and the kidney deficiency and waist pain, impotence and premature ejaculation, the womb is cold and infertile [Raw materials] White horse whip 50 grams, deer whip 50 grams. 50 grams of bull whip, 50 grams of yellow dog whip, 250 grams of turtle meat, 250 grams of chicken, 250 grams of lamb. Seahorse 15 g, silk seed 30 g, brassica 30 g, goji berries 15 g, attached tablets 6 g, deer antler velvet 3 g, date peel 15 g, cooked ground 30 g, tiger bone 15 g. 3 grams of peppercorns, 20 grams of ginger, 20 grams of cooking wine, 1 gram of monosodium glutamate, 5 grams of salt, 30 grams of lard, [Production process] The white horse whip, deer whip, and ox whip are swollen, the skin is removed, cut open and washed with water, and then rinsed with cold water for half an hour. The dog whip is fried in oil, soaked in warm water for about half an hour, and brushed clean. The lamb, chicken and turtle meat are washed and put into a pot of boiling water to remove the blood. Rinse with cool water. The above medicines, the meat is boiled in a pot, the foam is skimmed off, peppercorns, ginger, cooking wine are added, and after boiling, it is changed to simmering, and it is turned every half an hour. Simmer until six ripe. Strain the peppercorns, ginger and pepper from the soup with gauze and put them on the fire. The cocoon silk, large yun, goji berries, cooked ground, attached pieces, etc. are packed in gauze bags, put into the soup and simmered at the same time, until the four whips are crispy, take out the deer whip, horse whip, dog whip, bull whip, and cut into half-inch long knots. Cut the chicken, turtle and lamb into strips. Put the cut meat in a bowl, add the original soup, MSG. Season with salt and lard.
。 Live red berries
【Dish name】 Live red berries 【Cuisine】 Sichuan cuisine 【Features】 White clean fish meat is decorated with bright red goji berries, beautiful color, fresh and tender meat, milky soup, fresh flavor, well has the effect of warm and beneficial qi, healthy spleen and dampness 【Raw materials】 3 live crucian carp (about 750 grams). Goji berries 15 g, coriander 10 g. 15 grams of green onion, 10 grams of vinegar, 10 grams of sesame oil, 10 grams of cooking wine, 3 grams of white pepper, 10 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate, 50 grams of milk soup, 500 grams of clear soup, 50 grams of lard. 【Production process】 Crucian carp to remove fins, gills, scales, dissect the abdomen to remove internal organs, with boiling water a little rinse. Rinse off with cool water. Cut a cross knife on the fish. Wash the turnips and cut into segments. Cut the green onion into strips, cut a little flower; heat the pot, add lard, clear soup, milk soup, ginger rice, green onion, pepper, monosodium glutamate, cooking wine, salt, and boil into a soup. At the same time, use another pot to pour water into the boil, put in the crucian carp and cook for about 4 minutes (to remove the fishy taste), fish out, put it into the soup pot, then wash the phase into the pot, first boil on high heat, then move to simmer for 20 minutes, add shredded shallots, coriander, vinegar, sesame oil to taste.
。 Steamed quail
【Dish name】 Steamed quail 【Cuisine】 Sichuan cuisine 【Features】 Tungsten meat is fresh and soft, the soup is fresh and smooth, and it has a good qi to replenish the spleen. The effect of reducing swelling and water. 【Ingredients】 2 cranes. 10 grams of yellow contempt, 10 grams of ginger, 10 grams of green onion, 2 grams of pepper, 100 grams of salt, 100 grams of clear soup. 【Production process】 After killing the quail, remove the hair, internal organs and claws, wash, put into boiling water, fish out for 1 minute and set aside. Wipe the yellow contempt with a damp cloth, cut into thin slices, put it into the quail belly separately, put it into a steaming bowl, inject clear soup, seal it with wet cotton paper, steam it for about 30 minutes, remove the cotton paper, desert the original juice, add salt, pepper and other good taste, and then buckle the quail into the bowl and pour in the original juice.
。 Rejuvenation soup
【Dish name】 Fuyuan soup 【Cuisine】 Sichuan cuisine 【Features】 Lamb is tender, smooth and sharp, the soup is fresh and fresh, and has the effect of warming down. 【Ingredients】 500 grams of lean lamb, 100 grams of japonica rice. Huai yam 50 grams, minced meat 20 grams, silk seeds 10 grams, sheep backbone, 2 walnut kernels. 3 white shallots, 10 grams of ginger, 10 grams of cooking wine, 3 grams of star anise, 2 grams of peppercorns, 3 grams of salt, 2 grams of pepper. 【Production process】 Cut the lamb backbone into several pieces and wash it, wash the lamb, put it together in a pot of boiling water to remove the blood water, and then wash it. The japonica and other medicines are packed with gauze, the ginger and green onion are broken, and the lamb is cut into strips. Put the above food and medicine into the casserole pot at the same time, add an appropriate amount of water, boil on a martial fire, beat off the foam, add peppercorns, star anise, cooking wine, and remove the stew on the fire. Serve in a bowl and season with pepper and salt.
。 Sand ginseng heart and lung soup
【Dish name】 Sand ginseng heart and lung soup 【Cuisine】 Sichuan cuisine 【Features】 Heart and lungs are soft and rotten, salty and delicious, and the soup flavor is matched. And has the effect of moisturizing the lungs and relieving cough, nourishing the stomach and rejuvenating. 【Raw materials】 Pig heart and lung 1. 15 grams of sand ginseng, 15 grams of jade bamboo. 3 g salt, 1 g MSG, 25 g green onion. 【Production process】 After the sand ginseng and jade bamboo are selected, rinsed with water, and then wrapped in gauze for later use. Rinse the heart and lungs with clean water, squeeze out the blood water, put it into the casserole pot with sand ginseng and jade bamboo, wash the green onion into the pot, add an appropriate amount of water, first boil it with a martial fire, move the fire and simmer for 1 and a half hours. When the heart and lungs are cooked thoroughly, add MSG and salt to taste.
。 Zhongjing mutton soup
【Dish name】 Zhongjing mutton soup 【Cuisine】 Sichuan cuisine 【Features】 Lamb is rotten, the soup is fresh, and there is a good effect on the cold after the disease, and the yellow face is quenched. 【Ingredients】 500 grams of lamb. 250 grams of ginger, 150 grams of angelica, 2 grams of pepper noodles, 50 grams of green onion, 20 grams of cooking wine, 3 grams of salt. 【Production process】 Angelica, ginger washed with water and cut into large pieces. The lamb is deboned, the fascia is removed, boiling water is added to remove the blood, fished out and cooled, and cut into strips 5 cm long, 2 cm wide and 1 cm thick. Mix the appropriate amount of water into the casserole, put the cut lamb, angelica and ginger into the pot, bring it to a boil over high heat, beat off the foam, and then simmer for 1 hour.
。 Fried ban finger
【Dish name】 Fried class refers to 【Cuisine】 Sichuan cuisine 【Features】 Golden color, crispy skin and fat meat, delicious flavor. It is named after the "ban finger" that resembles the "ban finger" worn on the finger of the archer in the old days. 【Ingredients】 300 grams of fat intestines, 50 grams of lettuce. 3 grams of salt, 20 grams of cooking wine, 2 grams of peppercorns, 15 grams of ginger, 20 grams of green onion. 10 grams of garlic, 15 grams of sesame oil, 15 grams of soy sauce, 25 grams of vinegar, 50 grams of sugar, 500 grams of vegetable oil, 50 grams of cold soup. 【Preparation process】 Cut off both ends of the fat intestine, wash and put into a pot of boiling water and cook slightly (about a quarter of an hour), fish out and cut into two pieces, put into a steaming bowl, add water, salt, green onion, cooking wine, peppercorns, ginger (pat pine), steam on the steamer basket with high heat, take out, drain the water. Green onion, ginger. Finely chop the garlic separately, mix with sesame oil, cooking wine, cold soup, water bean powder, sugar, vinegar and soy sauce into a bowl and mix well into a sweet and sour sauce. Heat the steamed fat intestines in the pan, fry them golden brown, remove the short knots cut into lengths of about 1.5 cm, drizzle with sesame oil, put on a plate, and serve with sweet and sour lettuce. Heat the sweet and sour sauce in a pan. Serve in a soup cup as above.
。 Stir-fry loin flowers
【Dish name】 Stir-fried waist flower 【Cuisine】 Sichuan cuisine 【Features】 Shaped like an ear of wheat, the color is rosy and shiny, crisp and tender. 【Ingredients】 Pork loin 400 grams, fungus 10 grams, winter shoot slices 25 grams, oil 75 grams, soy sauce 10 grams, green onion 5 grams, ginger juice 5 grams, cooking wine 8 grams, monosodium glutamate 3 grams, garlic slices 5 grams, soup, starch each appropriate amount 【Preparation process】 (1) Pork loin middle slices to remove the waist, shave the ear of wheat flower knife, and then cut into pieces, (2) wood ear wash, winter shoots cut into slices slightly smaller than the waist flower, (3) put soup, soy sauce, cooking wine, ginger juice, monosodium glutamate, garlic flakes, starch pair into the juice, (4) first boil the waist flower fungus with boiling water and then control the water ( 5) Stir-fry for a long time on the fire and put the oil to 7-8 into the heat, put in the pulp of the good waist flower, slightly slippery and quickly control the oil, spoon the bottom oil, under the green onion, simmering, the lower waist flower, fungus, winter shoots, pour the sauce to stir-fry, pour the oil out for a long time,
。 Spicy diced meat
【Dish name】 Spicy diced meat 【Cuisine】 Sichuan cuisine 【Features】 Spicy and delicious. It is one of the famous dishes in Sichuan. 【Ingredients】 200 grams of lean pork, 75 grams of fried peanut rice, 75 grams of vegetable oil, 10 peppercorns, 8 grams of dried chili peppers, 2 grams of chili noodles, 2 grams of salt, 25 grams of cooking wine, 3 grams of monosodium glutamate, 20 grams of wet starch, 20 grams of soy sauce and green onion, 12 grams of ginger, garlic and sugar, and a little vinegar. 【Preparation process】 (1) Cut the pork into square cubes the size of the middle finger, mix well with salt, cooking wine, soy sauce, and mix some oil with wet starch paste. (2) Combine cooking wine, wet starch, green onion, ginger, garlic, sugar and soy sauce, and MONOS glutamate into a sauce. (3) Heat the stir-fry spoon with oil, after the oil is boiled, add the peppercorns, fry the yellow peppers and pick them out, then fry the peppers into a black purple color, then add the diced meat, stir-fry a few times, and add the pepper noodles. Pour the right juice into a spoon, turn the juice several times as it opens, drizzle a little vinegar, add the fried peanut rice and serve.
【Dish name】 Back pot meat 【Cuisine】 Sichuan cuisine 【Features】 Fresh flavor, family taste (this dish in Sichuan does not use sugar and soy sauce, but uses sweet red soy sauce). 【Ingredients】 370 grams of pork hind leg two-knife meat, 70 grams of green garlic (green pepper, yellow garlic table can also be), 25 grams of large oil, 12 grams of noodle sauce, 12 grams of soy sauce and cooking wine, 5 grams of sugar, 5 grams of watercress sauce and green onion, 3 grams of monosodium glutamate. 【Preparation process】 (1) Cut the meat into 4 cm wide strips, cook in boiling water and cut into slices, and cut the garlic into inch pieces. (2) Sauté the white meat in hot oil until the meat is rolled up in oil, that is, add the bean paste, noodle sauce and fry out the flavor, then add the garlic and other various spices, and then stir-fry a few times.
。 Shredded green pepper meat
【Dish name】 Green pepper meat shredded 【Cuisine】 Sichuan cuisine 【Features】 Beautiful color, red and green; tender meat, crisp and delicious. 【Ingredients】 Pork (ratio of fat to lean meat is 3 to 7) 200 grams, green bell pepper 70 grams, large oil 75 grams, salt 2 grams, stir-fried wine, noodle sauce, green onion 13 grams each, soy sauce 20 grams, wet starch 15 grams, monosodium glutamate 3 grams, ginger 8 grams, soup to taste. 【Preparation process】 (1) Cut the meat, green onion, ginger and green pepper (de-tsai and custard) into strips, mix the shredded meat with a little soy sauce, cooking wine and salt, then paste the wet starch and spread some peanut oil. (2) Combine soy sauce, cooking wine, monosodium glutamate, green onion, ginger, and wet starch into juice. (3) Stir-fry evenly and heat the oil, after the oil is hot, the shredded meat is pushed with a hand spoon, until the shredded meat is spread, add the noodle sauce, add green pepper to fry a few times after the flavor is dissipated, and then pour in the right juice, and turn it well when it is lathered.
。 Fish-flavored meat slices
【Dish name】 Fish fragrant meat slice 【Cuisine】 Sichuan cuisine 【Features】 There is a fish-like aroma (fish aroma is the famous flavor in Sichuan cuisine). 【Ingredients】 400 grams of lean pork, 50 grams of net green vegetables, 3 grams of fungus, 75 grams of mixed oil, 20 grams of soy sauce, 13 grams of sugar, cooking wine, green onion, pickled pepper, 2 grams of vinegar, 8 grams of garlic and ginger, 3 grams of monosodium glutamate, 5 grams of salt, 13 grams of wet starch, soup to taste. 【Preparation process】 (1) Cut the meat into thin slices (2.5 centimeters wide, 3.5 cm long) and cut the leaves into 3 cm long segments, and slice the stems. Wash the fungus with water, chop the green onion, ginger and garlic into small pieces, and chop the pickled chili peppers. Mix the sliced meat with a small amount of soy sauce, cooking wine, salt and humidify the starch syrup and mix some oil. (2) Combine soy sauce, cooking wine, monosodium glutamate, sugar garlic, green onion, ginger, vinegar, wet starch, and soup pairs into juice. (3) Heat the stir-fry spoon with oil, heat the oil and then put the meat slices, push the meat slices with a hand spoon under the side, then add the pepper, stir-fry the wood ear fungus after frying the flavor, stir-fry the green vegetables a few times, and then pour the juice on the right side, and turn the juice a few times after opening.
。 Stir-fried minced meat with kimchi
【Dish name】 Stir-fried minced meat with kimchi 【Cuisine】 Sichuan cuisine 【Features】 Spicy, crispy, family casual dish 【Raw materials】 Pork (fat and lean are suitable for 3 to 7) 100 grams, Sichuan kimchi 200 grams. Vegetable oil 50 g, dried chili pepper 8 g, salt 3 g, cooking wine 13 g, sugar, monosodium glutamate 3 g each, peppercorns 10 ingredients. 【Preparation process】 (1) Squeeze the kimchi to remove the water and chop the pork separately, and cut the chili into short sections. (2) Put the peppercorns into the hot oil, fry the yellow and pick them out, then fry the peppers into a black purple color and add the minced meat, sauté them to cook, add sugar, salt, monosodium glutamate, cooking wine and kimchi, stir-fry evenly.
。 Braised tongue tail
【Dish name】 Braised tongue tail 【Cuisine】 Sichuan cuisine 【Features】 Fragrant and delicious, crisp and delicious. 【Raw materials】 250 grams each of pork tongue and tail, and 250 grams of winter shoots. 25 grams of rock sugar (yellow), 25 grams of cooking wine, 13 grams of sesame oil, 13 grams of green onion, 8 grams of ginger and salt, 3 grams of monosodium glutamate. 【Production process】 (1) Pork tongue is first blanched with water, then the coarse skin is scraped off, washed and cut into strips. The pig's tail is scraped and chopped into sections, and penetrated with boiling water. Cut the ginger into slices and the green onion into sections. The shelled inner skin of the winter shoots is cut into a comb back shape. (2) Stir-fry spoon heat into a little sesame oil, add rock sugar and fry until purple-black, then add soup, salt, green onion, ginger, cooking wine and pork tongue, pig's tail, winter shoots, after boiling, skim off the foam, move into the sand pot to cover the lid, first use high heat, color and then change the flame to stew, pick out the onion, ginger, harvest the juice, add MSG and it.
。 Winter vegetable minced meat
【Dish name】 Winter vegetable minced meat 【Cuisine】 Sichuan cuisine 【Features】 Delicious and delicious, under the rice. 【Ingredients】 Pork (fat and lean meat is 3 to 7) 200 grams, Sichuan winter vegetables 75 grams, large oil 75 grams, soy sauce 20 grams, cooking wine 13 grams, sugar, ginger 10 grams each, monosodium glutamate, green onion 3 grams each. 【Preparation process】 (1) Chop the pork into minced pieces, wash the winter vegetables and cut the ginger into minced pieces, and cut the green onions into green onions. (2) Stir-fry spoon and heat oil. After the oil is hot, first add the minced meat and sauté until the water is exhausted, then add the green onion and ginger and stir-fry slightly, that is, stir-fry the cooking wine, soy sauce, sugar and MONOS glutamate, and finally stir-fry the winter vegetables a few times.
。 Winter vegetables buckle meat
【Dish name】 Winter vegetable button meat 【Cuisine】 Sichuan cuisine 【Features】 Fragrant and delicious, the taste is not greasy. 【Ingredients】 250 grams of pork belly, 100 grams of Sichuan winter vegetables, 25 grams of pickled chili peppers, 25 grams of vegetable oil, 25 grams of soy sauce, 2 grams of salt, 8 grams of Sichuan tempeh, ginger and garlic. 【Preparation process】 (1) The pork is cooked in white water, remove the oil and water from the skin with a clean cloth, and smear some soy sauce. Wash and cut the winter vegetables into small pieces, cut the pickled peppers into short knots, and slice the ginger and green onion. (2) Heat a stir-fry spoon, pour a little oil, put the skin of the meat downward when the oil is opened, fry until it is brown, let it cool and cut the meat into 7 cm long slices. (3) Put the meat in a fish scale arrangement at the bottom of the bowl, pour cooking wine, soy sauce, add salt, add about 5 tempeh and 2 to 3 chili peppers and winter vegetables, and steam for 2 hours. Food is sometimes flipped over on a plate.
【Dish name】 Lian Pot Soup 【Cuisine】 Sichuan Cuisine 【Features】 The soup is fresh and delicious, and the meat is tender. It is one of the famous dishes in Sichuan. 【Ingredients】 200 grams of pork hind leg meat, 75 grams of white radish (cabbage, Chinese cabbage can be), 13 grams of chili oil, watercress sauce, green onion, pepper, pepper powder, 13 grams of cooking wine, 50 grams of soy sauce, 3 grams of monosodium glutamate, 5 peppercorns, 8 grams of ginger. 【Preparation process】 (1) The meat is boiled in boiling water, fished out, cut into large thin slices, cut the radish into 0.2 cm thick, 3 cm wide and 4 cm long slices, ginger cypress broken, whole green onion. (2) Combine soy sauce, chili oil, peppercorn powder, bean paste and soup pairs into a sauce. (3) Add the radish to the original soup with peppercorns and green onions, cook over high heat and add slices of meat, then add cooking wine, monosodium glutamate, pepper and salt. Dip in juice when eating.
【Dish name】 Okara pig's head 【Cuisine】 Sichuan cuisine 【Features】 Fat but not greasy, fresh and crispy. 【Ingredients】 1 pig's head (about 3 kg), 500 grams of tofu residue, 250 grams of ham, 25 grams of dried scallops, 2000 grams of clear soup, 100 grams of large oil, 50 grams of sesame oil, 100 grams of cooking wine, 50 grams of green onion, 25 grams of ginger salt, 10 grams of rock sugar, 10 grams of monosodium glutamate, 3 grams of pepper. 【Production process】 (1) Scrape and wash the pig's head, cook it in boiling water (do not rot), cut the bones into strips, wash the dried scallops thoroughly, wash the ham, beat the ginger, steam the whole green onion, steam the tofu residue, and squeeze the dry water fen. (2) When the pot is hot, inject sesame oil, and sauté the rock sugar into a purple red color with hot oil, add soup and salt, cooking wine, green onion, ginger, pepper, pork head meat, dried scallop soup (dried scallops wrapped in cloth), etc., the ingredients are colored and flavorful, and when the soup is boiled, skim off the foam and pour into the sand pot and steam over low heat. (3) Sauté the tofu residue in large oil, and when the juice is thick and the pig's head is about to rot, it is also put into the sand pot, then steamed, and the dried scallops and ham are picked out.
。 Braised pig's trotters
【Dish name】 Braised pork trotter 【Cuisine】 Sichuan cuisine 【Features】 Strong and delicious, fat but not greasy. 【Ingredients】 750 grams of pig's trotters, 13 grams of salt and green onion, 8 grams of ginger, 25 grams of sesame oil and cooking wine, 5 peppercorns, 50 grams of rock sugar, 1300 grams of soup. 【Preparation process】 (1) Scrape and wash the pig's trotters, chop off the tip of the claw and split it in half, boil it thoroughly with water and put it in cool water. Pat the ginger and green onion and set aside. (2) Heat a little sesame oil with a stir-fry spoon, add rock sugar and fry it to a purple color, and adjust the soup to a light red color. (3) Add pig's trotters, cooking wine, green onion, ginger, salt, peppercorns, remove the foam after the soup is boiled, heat the pig's trotters to color, move to a low heat and simmer, collect the thick juice and serve.
。 Braised hoof tendons
【Dish name】 Braised hoof tendon 【Cuisine】 Sichuan cuisine 【Features】 Delicious taste, sticky entrance, bright red color. 【Ingredients】 250 grams of fresh pork trotter tendon, 6 grams of dongru, 50 grams of magnolia slices and ham, 13 grams of soy sauce, cooking wine, green onion and starch, 8 grams of ginger, 3 grams of salt and monosodium glutamate, and 250 grams of soup. 【Preparation process】 (1) Boil the raw hoof tendons in water, then remove the glue juice and cut into two pieces. Cut the green onion in half and slice the ginger. Dongru uses water to penetrate the legs, magnolia slices are washed and cut into strips after being soaked with boiling water, and ham is cut into strips. (2) After heating the oil with a stir-fry spoon, first add shallots and ginger, then stir-fry under dongru and magnolia slices, and then add soy sauce, hoof tendons, ham, salt, cooking wine, soup, after the soup is opened, skim off the foam and simmer over medium heat until it tastes, add MSG, use wet starch to outline, pour a little oil.
。 Braised pig brain
【Dish name】 Braised pork brain 【Cuisine】 Sichuan cuisine 【Features】 Soft and tender and fragrant, shaped like tofu. 【Ingredients】 400 grams of pig brain, 25 grams of magnolia slices, 10 grams of dongru, 50 grams of large oil, 13 grams of green onion, salt and cooking wine, 20 grams of soy sauce, 8 grams of ginger, 3 grams of monosodium glutamate and wet starch, and 250 grams of soup. 【Preparation process】 (1) First soak the pig brain with warm water, tear the meninges, then use boiling water and salt to cook the pig brain, remove the foam, cut into pieces, and then soak it with the original soup. Magnolia slices cut horizontally into slices. After the water penetrates, remove the legs and wash and slice. Slice the green onion and ginger. (2) Heat the oil with a spoon, stir-fry the magnolia slices, dongru, ginger and green onion, and then add the pork brain and soy sauce, cooking wine, salt and other spices into the soup. (3) After the soup is boiled, the foam is skimmed off, and after simmering, add MSG to contour the soup, and then drizzle with bright oil.
。 Almond silver lung soup
【Dish name】 Almond silver lung soup 【Cuisine】 Sichuan cuisine 【Features】 The soup is milky white, delicious and delicious. 【Ingredients】 1 pair of complete pork lung, 75 grams of sweet almonds, 13 grams of green onion, 8 grams of ginger and salt, 3 grams of monosodium glutamate, 0.5 grams of pepper, appropriate amount of cooking wine, appropriate amount of chicken broth. 【Production process】 (1) Rinse the lung lobes and trachea with water, without blood, all white, and control the water. Add cooking wine and chopped green onion and ginger with boiling water, stew the lungs and remove the thick slices. (2) Soak the almonds in boiling water, peel them, add water to a container, and steam them over high heat. (3) Pour the chicken broth into the pot, pour the pork lung slices and almonds together with the almond juice, add the above spices, and bring to a boil to remove the foam.
【Dish name】 Fish maw with white sauce 【Cuisine】 Sichuan cuisine 【Features】 White color, fresh taste. 【Ingredients】 250 grams of water hair fish maw, 250 grams of milk soup, 100 grams of oil, 25 grams of chicken fat, cooking wine, wet starch, 8 grams of salt, 5 grams of monosodium glutamate, a little pepper. 【Production process】 (1) The whole piece of fish maw is first soaked in oil, fished out and cut into small pieces and then put into the oil to warm up and continue to soak, until the fish maw bubbles appear, continue to increase the oil temperature, so that the fish maw is fully inflated, in order to make it fully inflated, a little water is completely penetrated. (2) When using, soak the oily fish maw in water, squeeze out the water when the skin is soft, and cut it into larger slices. Soak the fish maw in water and squeeze the water when the skin is soft and cut it into larger slices. To remove the greasy fish maw, you can wash it with warm alkali water, wash it with warm water to remove the alkali taste, and finally wash it with cool water and squeeze out the water. (3) Heat the stir-fry spoon with oil, add the milk soup, spices and fish maw, simmer over medium heat until the juice is thick, add MSG, use wet starch to outline, drizzle with chicken fat and serve.
。 Fried shrimp with broad beans
【Dish name】 Fried shrimp with broad beans 【Cuisine】 Sichuan cuisine 【Features】 Delicious color, tender and delicious 【Raw materials】 500 grams of shrimp, 120 grams of tender broad beans, 1 egg, 600 grams of large oil (about 50 grams of actual consumption), 4 grams of salt and monosodium glutamate, 15 grams of cooking wine, 1 gram of pepper powder, 3 grams of ginger, 5 grams of green onion, 20 grams of wet starch, 25 grams of soup. 【Preparation process】 (1) Use 1.5 grams of shrimp with green onion, ginger, salt, monosodium glutamate, 1 gram of pepper powder, 5 grams of cooking wine, mix well to cover up, pick out the green onion and ginger when cooking, paste wet starch (12 grams) and egg white paste. (2) Peel the fava beans and break them in half, and then pass through the cold water after two boiling water. Slice the green onion and ginger. Use 3 grams of monosodium glutamate, 3 grams of salt, 8 grams of wet starch, 8 grams of cooking wine and soup pairs to form a juice. (3) Leave a little oil in the frying, stir-fry the broad beans quickly, put the shrimp in, stir-fry a few times, pour the good method in, and turn the juice evenly after opening.
【Dish name】 Stir-fried chicken shi pieces 【Cuisine】 Sichuan cuisine 【Features】 Fresh and mellow flavor, crisp and tender gizzard liver. 【Ingredients】 Chicken gizzard liver net 350 grams, dried fungus 10 grams, green vegetables 100 grams, large oil 80 grams, ginger 20 grams, green onion 25 grams, garlic 20 grams, wet starch 30 grams, cooking wine 25 grams, soy sauce 20 grams, salt 5 grams, monosodium glutamate 5 grams, vinegar 3 grams, soup to taste. 【Production process】 (1) Remove the white skin on both sides of the chicken gizzard and cut into slices, and the liver slices into slices. Then marinate the gizzards, liver oil, soy sauce and salt, and mix some wet starch with some oil. The fungus is washed with water, the leaves are cut into sections, and the stems are cut into pieces. Slice the green onion, ginger and garlic. (2) Combine soy sauce, cooking wine, monosodium glutamate, wet starch, onion, ginger, garlic, and soup together to form a sauce. (3) After heating the oil with a stir-frying spoon, stir-fry with the gizzard and liver, until it is about to cook, pour the fungus and green vegetables into the spoon and continue to stir-fry, and pour the good juice into the spoon, stir-fry evenly, drop a few drops of vinegar, and put the dish into the dish.
。 Watercress sea cucumber
【Dish name】 Watercress sea cucumber 【Cuisine】 Sichuan cuisine 【Features】 Sea cucumber is tender and tender, and the juice is slightly spicy. 【Ingredients】 750 grams of water and sea cucumber, 200 grams of chicken broth, 30 grams of celery cores, 30 grams of bean paste, 60 grams of large oil, 15 grams of chicken fat, soy sauce, cooking wine, wet starch, 2 grams of sugar, 3 grams of monosodium glutamate, a little pepper. 【Production process】 (1) Wash off the sediment impurities in the sea cucumber with cool water and soak it for 2 hours, then steam it for 2 hours, and then rinse it several times with water. Use the original soup of steamed sea cucumbers to remove the sediment and dry them, and then float the sea cucumbers. At the same time, the water sea cucumber is cut open to remove the intestine, the abdominal lining membrane is washed, and the long tablets (3 to 4 pieces of ginseng tablets) are cut open and washed with boiling water. Celery core cramps washed and cut into celery flowers. (2) Stir-fry spoon to heat up and inject large oil, after the oil is hot, stir-fry with watercress sauce, pour chicken soup after the oil turns red and cook for a while, remove the watercress sauce such as sea cucumber, soy sauce, pepper, sugar, cooking wine with medium heat to stew into the flavor, add MSG, and use wet starch to outline, burn chicken fat, sprinkle celery flowers on it.
。 Spicy pork liver
【Dish name】 Spicy pork liver 【Cuisine】 Sichuan cuisine 【Features】 Spicy flavor is strong, liver is tender, peanuts and rice are crispy. 【Ingredients】 200 grams of pork liver, 75 grams of fried peanut rice, 75 grams of mixed oil, 10 peppercorns, 8 grams of dried chili peppers, 3 grams of salt, 13 grams of cooking wine, 3 grams of monosodium glutamate, 20 grams of soy sauce and wet starch, 8 grams of green onion, ginger, garlic and sugar, soup to taste, a little vinegar. 【Preparation process】 (1) Cut the liver, green onion and ginger into slices, cut the dried pepper into knots, and cut the green onion into sections. Mix the liver with salt and cooking wine, mix well with wet starch paste and mix some oil. (2) Combine cooking wine, wet starch, green onion, ginger, garlic, sugar, soy sauce, monosodium glutamate and soup pairs into juice. (3) Stir-fry spoon to heat the oil, after the oil is hot, first put down the pepper, peppercorns, fry until black purple, and then under the pork liver slices, until the liver is cooked through, the juice is quickly injected into the spoon, the juice is slightly stir-fried, drizzle vinegar, and add fried peanut rice.
。 Clear soup swallow dish
【Dish name】 Clear soup swallow dish 【Belonging to the cuisine】 Sichuan cuisine 【Features】 Rich nutrition, the most precious dish, soup clear cabbage white. 【Ingredients】 Bird's nest 25 grams, clear soup to taste, cooking wine 25 grams, salt 10 grams, monosodium glutamate 5 grams, a little pepper. 【Production process】 (1) Put the bird's nest in porcelain without greasy and clean porcelain, soak it in warm water and then fish it in a clean dish, it is best to use forceps to clean the swallow hair and rotten discoloration parts, wash it twice with cool water, and brew it with boiling water. (2) Use boiling water to pass the bird's nest once, then use the soup once to divide it into a small bowl, add salt, pepper, monosodium glutamate cooking wine, add it to the clear soup, and mix the flavor into the small bowl.
。 Chilli fish
【Dish name】 Chili fish 【Cuisine】 Sichuan cuisine 【Features】 【Ingredients】 1 fresh fish, 62 pearl leaves, 2 chopped green onions, 1/2 tablespoons of paprika sugar, 2 tablespoons of light soy sauce, 1/2 teaspoons of salt, 1 tablespoon of ginger juice, 1 tablespoon of dark soy sauce, 1 tablespoon of egg white, 1 tablespoon of corn starch, 1 tablespoon of oil. 【Preparation process】 (1) Clean and wash the fish and marinate in marinade for half an hour; (2) Put two tablespoons of oil, sauté chives, paprika, fish, half a tablespoon of wine and stir-fry well, and then fry a few times on the plate; (3) Wash the pearl leaves, pluck the leaves, wipe them dry, put them in the oil, and fry them crisply into the dish.
。 Confused chicken
【Dish name】 Confused chicken 【Cuisine】 Sichuan cuisine 【Features】 Not only the taste of home cooking, but also the taste of spicy chicken, and the style of pickled pepper chicken, set hemp, spicy, sweet, salty, sour, tender, fresh, fragrant as one 【Raw materials】 Three yellow chicken (2. 5 to 3 kg) soaked chili pepper, pepper noodles, ginger, green onions, cooking wine, sugar, vinegar, salt, monosodium glutamate, minced garlic, chili oil, sesame seeds [production process] 1, three yellow chicken wash blood water, add water, ginger, green onion, salt, cooking wine in the pot, after boiling, put the chicken out of the water into the pot, soak in the pot for about 15 minutes (water can not boil), pick up the chicken into cold chicken soup for 1 hour and then take out, cut strips and plate. 2: Pick up chili peppers to remove seeds and chop finely, add sugar, vinegar, monosodium glutamate, minced garlic, pepper noodles, chili oil and other seasons to make a sauce, drizzle on top of chicken strips, sprinkle sesame seeds, chives and serve. Note: Option 2. 5 to 3 pounds of chicken (too small to have no meat, too big is fat, affecting the quality of the dish), when soaking chicken, you must pay attention to the size and time of the fire, overheated on the wood, and vice versa, it is not cooked.
。 Chicken jellyfish
【Dish name】 Chicken Jellyfish 【Cuisine】 Sichuan Cuisine 【Features】 Crisp and tender, salty and spicy. 【Ingredients】 100 grams of jellyfish skin, 300 grams of cooked chicken, soy sauce, sugar, vinegar, monosodium glutamate, sesame oil, green onion white, sauce, chili oil. 【Preparation process】 Jellyfish skin washed and bloody tendons, cut into 3 mm thick, 7 to 10 cm long shredded, blanched with boiling water, and then soaked with cold water; cooked chicken cut into the same silk as jellyfish skin. Mix with soy sauce, sugar, vinegar, monosodium glutamate and sesame oil. Cut the white green onion into thin strips, serve on the bottom of the plate, combine the shredded chicken and jellyfish, cover the shredded shallots, pour the sauce and drizzle with chili oil
。 Chongqing Mao Blood Wang
【Dish name】 Chongqing Mao Blood Wang 【Belongs to the cuisine】 Sichuan cuisine 【Features】 Hemp, spicy, hot, fresh, fragrant 【Raw materials】 Duck breast, pork heart, pork belly, ham sausage, shiitake mushrooms, sea cabbage, soybean sprouts, green onions, pickled peppers, dried peppers, butter, sesame oil, peppercorns, monosodium glutamate, chicken feed [Production process] 1, cut the duck blood into strips, cut the chicken breast, pork belly, pork heart ham intestine into slices, cut the shiitake mushrooms into slices, sea cabbage, celery cut into knots and set aside. 2: Put the wok on the high heat, add a little oil to fry the sea cabbage, celery, green onion knots, soybean sprouts, add MSG, add a little sesame oil, and put the pot in the bowl to make the bottom of the bowl. 3, put the wok on the high heat, the chicken breast, pork belly, pork heart, ham sausage in the wok with bubble pepper, dried pepper will be fried until fragrant, add a little fresh soup, and then put in butter, sesame oil, monosodium glutamate, chicken essence after the pot into the stir-fried to make the bottom of the accessories to make
。 Fat intestine bean flower
【Dish name】 Fat intestine bean flower 【Belongs to the cuisine】 Sichuan cuisine 【Features】 Red and white bean cauliflower, fat intestines are fresh and fragrant, the texture is mellow, the bean blossoms are smooth and tender, spicy and not dry, appetizing and refreshing [Raw materials] Pig intestines, young bean flowers, Pixian watercress, pickled peppers, peppercorns, salt, soy sauce, monosodium glutamate, ginger, minced garlic, chives, edible oil, green onions, cooking wine, water bean powder [Production process] 1, fat intestines washed, boiling water in the pot with cooking wine, ginger, green onions, fat intestines, cooked, fish out cut into long strips and set aside. 2, Pixian watercress, pickled pepper finely chopped. 3: Put a little oil in the pot and sauté the intestines, add peppercorns, ginger and green onion until dry and fragrant. 4, the pot under the boiling oil under the watercress, pickled pepper, stir-fried out of the aroma color, add the broth to boil, remove the watercress pickled pepper residue, put in the bean blossoms to taste, fat intestines burn until the intestines are soft into the taste, put the juice up the pot and plate, sprinkle the chives on top of it. Note: when cooking fat intestines, one is to wash and remove the smell, the other is to cook rotten and can not be overheated, when sautéing, the water should be sautéed to dry before fragrant, after removing the watercress residue, the dish is cleaner, when burning must be burned into the taste, the taste is thick.
。 Kawanishi Meat Tofu
【Dish name】 Sichuan West Meat tofu 【Belongs to the cuisine】 Sichuan Cuisine 【Features】 The taste is thick, mellow, delicious, it is tender, soft, and slagd, with spicy and delicious taste% [Raw materials] Pork fat lean meat, shiitake mushrooms, winter shoots, eggs, spicy sauce, sugar, peppercorns, salt, chives, ginger, monosodium glutamate, green shoots, yellow flowers, fungus, vermicelli, pickled pepper, minced garlic, bean powder, etc. [Production process] 1, fat lean meat chopped, shiitake mushrooms, winter shoots cut into small cubes, egg stall skin, green shoots cut into hob pieces, yellow flowers, wood ear washed, pickled peppers, chives cut into pieces, chives, Finely chop the peppercorns, mix the spicy sauce with sugar and minced garlic to form a saucer. 2: Add shiitake mushrooms, diced winter shoots, eggs, bean flour, water, pepper powder and salt into meat filling, wrap the egg skin in long strips and steam them, and slice them after cooling. 3: Use a large bowl to put the cut green shoots, yellow flowers, fungus and vermicelli into the bowl, and put the meat slices on top. 4: Add a little oil to the pot and heat it, use peppercorns, ginger and green onion to boil the pot, boil the water and put it into a bowl, sprinkle with chives and pickled chili peppers after steaming, and serve with a spicy saucer. Note: When making meat rolls, the proportion of eggs and bean flour should be mastered, otherwise it will affect the shape and taste.
。 Pork belly stir-fried tofu pickles
【Dish name】 Pork belly stir-fried tofu kimchi 【Cuisine】 Sichuan cuisine 【Features】 【Raw materials】 Pork belly, red kimchi, tofu 【Preparation process】 Slice pork belly and tofu thoroughly boiled in water. Put oil in a wok, sauté the garlic slices, add the pork belly, when the eight are ripe, add the red kimchi, add salt, MSG and fry, the tofu is boiled and cut into slices and put on the plate.
。 Celery lily strawberry stir-fried bacon
【Dish name】 Celery lily strawberry stir-fried bacon 【Cuisine】 Sichuan cuisine 【Features】 Fresh taste, bright color, strawberries can be replaced by pineapple and other fruits, the taste is slightly different. 【Ingredients】 150 grams of Sichuan bacon, 100 grams of celery, lilies and strawberries. 【Production process】 1: Cut the bacon into slices, cut the celery into slices, wash the lily petals, and cut the strawberries into slices. 2: Bring water to a boil in a pot, add celery and lilies over the oil, and the bacon will also boil the water. 3: Put 2 tablespoons of oil in the pot, cook until warm oil, put the bacon in the same pot and let it go. 4: Leave the bottom oil in the wok, add the minced garlic and ginger slices to the pot, stir-fry the main ingredients together with the pot, add salt, monosodium glutamate, sugar and water starch to drizzle.
。 Beef brisket stew
【Dish Name】 Beef Brisket 【Cuisine】 Sichuan Cuisine 【Features】 【Ingredients】 300 grams of beef breast, 250 grams of lettuce, 10 red dates, 25 grams of curd bamboo, a few slices of ginger, a teaspoon of minced garlic, a piece of cinnamon, oyster sauce, soy sauce, sugar, wine, salt, and green onion. 【Preparation process】 (1) Slice the beef breast and boil in boiling water for 5 minutes to remove the dried water. (2) Put two spoonfuls of oil in the pot and stir-fry ginger and garlic, add beef breasts, lettuce, and humus, stir well, scoop up and put four cups of water in the pot, after boiling, slow heat until the brisket is cooked, about 30 minutes to season, and then put on the green onion.
。 Net oil fish packet
【Dish name】 Net oil fish bun 【Belongs to the cuisine】 Sichuan cuisine 【Features】 Tender outside, crispy and delicious 【Raw materials】 1.5 kg of osmanthus fish, 500 grams of net oil, 250 grams of winter shoots, 25 grams of winter ru, 50 grams of leeks, 150 grams of pork fat, 2 eggs, lettuce leaves. 800 grams of vegetable oil (about 100 grams of actual consumption), 75 grams of green onion and ginger, 75 grams of wet starch, 7 grams of salt, 20 grams of cooking wine, 5 grams of monosodium glutamate, pepper, corn flour, pepper salt to taste. 【Preparation process】 (1) The fish is peeled, bone and thorn removed and cut into coarse wires (length 5 cm, width 2 cm). Dongru water penetrates the legs and washes and shreds. The winter shoots are hulled and inner skin cooked and cut into strips. Cut off the white part of the leek. Shred the fatty meat. Lettuce leaves are washed and disinfected. Slice the green onion and ginger. Net oil wash control to remove water. Wet starch is mixed with egg whites into a thin paste. (2) Mix shredded fish, winter shoots, winter ru, fatty meat, leeks with cooking wine, green onion, ginger, monosodium glutamate, pepper and salt. (3) Cut the net oil into 8 cm square pieces, spread the egg paste, wrap the mixed fish wire into a square, and tie the small eye with the tip of the knife. Roll in corn flour and fry in a pot of boiling oil until the skin is yellow and cooked, then surrounded by lettuce leaves.
。 Fishy poached eggs
【Dish name】 Fish poached egg 【Cuisine】 Sichuan cuisine 【Features】 Shaped like a poach, golden color, fresh flavor, with fish aroma 【Raw materials】 500 grams of eggs, 50 grams of large oil, 15 grams of net green onion and wet starch, 5 grams of net ginger, 5 grams of garlic cloves, 10 grams of pickled chili peppers, 35 grams of soy sauce, 20 grams of sugar, 25 grams of cooking wine, 5 grams of monosodium glutamate, 50 grams of soup, 15 grams of vinegar. 【Preparation process】 (1) Use the above spices (except for bubble chili peppers and oil) to form a juice. Cut the green onion into small onions. Finely chop the ginger and garlic. Mince the peppers. (2) Heat the frying spoon with oil, beat the eggs in batches after the oil is hot, fry them on both sides until they are brown, remove and put them on the plate. Leave a little oil in the spoon, sauté the peppers slightly, pour in the good juice, and pour the oil on the eggs when the juice is boiling.
。 Chestnut braised pork
【Dish name】 Chestnut braised pork 【Cuisine】 Sichuan cuisine 【Features】 Neatly cooked dish, brownish red color, soft flesh, chestnut crispy 【Ingredients】 Pork belly with skin 750 grams, chestnut 300 grams, wet starch 25 grams 【Preparation process】 Pork cut into pieces, marinate with sugar color, put into a frying pan and fish out. Stir-fry the green onion and ginger in a pot, pour in cooking wine, soy sauce, chicken broth, then bring the pork, salt, monosodium glutamate, star anise, and cinnamon to a boil in turn, move to a low heat. The chestnuts are slightly fried in warm oil, and when the meat is rotten, cook them together, and add wet starch when the meat is rotten
。 Konjac roast duck
【Dish name】 Konjac roast duck 【Belongings】 Sichuan cuisine 【Features】 Bright red color, soft and delicate konjac crisp, duck fat and crisp, salty and fresh, spicy and fragrant 【Raw materials】 Tender fat duck, water konjac, green garlic seedlings, Shao wine, Sichuan salt, soy sauce, monosodium glutamate, Pixian watercress, garlic slices, wet starch, peppercorns, broth, lard [Production process] Remove the net duck from the duck head, neck, wing tips, soles, remove the large bones, and chop into strips. Water konjac cut into strips, put boiling water pot twice, remove the lime flavor, and then float in warm water; wok on high heat, under the lard oil to 70% hot, put in the duck strips sautéed until light yellow pot, and then wash the pot and add broth to boil, fish out the peppercorns and watercress residue, put in duck strips, konjac strips, ginger, garlic, shao wine, Sichuan salt, soy sauce to burn until the juice is thick duck soft, when the konjac into the flavor, add green garlic seedlings, monosodium glutamate, with warm starch to thin the pot and plate it.
。 Casserole squid
【Dish name】 Casserole squid 【Cuisine】 Sichuan cuisine 【Features】 Bright color, fragrant soup flavor, long heat retention, suitable for winter consumption 【Raw materials】 Dried squid, cooked chicken skin, winter mushrooms, southern water chestnut, ham, pig's trotters, chicken soup, salt, cooking wine, ginger, green onion, pepper noodles. 【Production process】 Put 2000 grams of water in the basin, 50 grams of quicklime and soak the dried squid for 12 hours, stir it twice, so that the squid hair is evenly fished out, rinsed with water; cut the squid into four centimeters long, one centimeter wide coarse silk, chicken skin, southern wattle, winter mushrooms, ham are cut into fine shreds, green onions and ginger are washed and loose; the iron brazing red hot pig's toes is sewn, and then soaked in warm water for half an hour to scrape off the scalded skin and hair; put 1000 grams of scallions, ginger, cooking wine in a casserole pot. Set the pig's trotters on fire to remove the foam, move to a low heat and simmer for about 90 minutes to form a thick soup; put 250 grams of chicken broth in the pot, blanch the squid shreds again; take out the pig's trotters and chicken soup from the casserole, shredded squid and various ingredients and simmer for half an hour to make the soup white and thick, add salt and pepper noodles to taste and cook
。 Fried meat with raw and fried salt
【Dish name】 Raw and fried salt fried meat 【Cuisine】 Sichuan cuisine 【Features】 Spicy taste, jujube red 【Raw materials】 Raw pork or hind legs of fat lean meat, fresh red pepper, peanut oil, green garlic, Sichuan Pixian bean paste, tempeh, soy sauce, cooking wine, sugar, ginger, salt. 【Preparation process】 First peel the pork into 30 mm long, 25 mm wide, 2 mm thick slices, ginger peeled and cut into thin slices, green garlic obliquely cut into 10 mm long segments, fresh red pepper cut into 10 mm wide pieces; wok on the high heat, put in peanut oil, burn until smoke, first put in the meat slices and fry for 1 minute, fry until the meat slices are rolled up slightly yellow, add fine salt, ginger slices stir-fry a few times and then put into tempeh, bean paste, bright red pepper, soy sauce, cooking wine, sugar, green garlic stir-fry.
【Dish name】 Camphor duck 【Cuisine】 Sichuan cuisine 【Features】 Golden red color, crispy on the outside and tender on the inside, with the special aroma of camphor wood and tea leaves, with a unique flavor. 【Ingredients】 Fat duck, flower tea, camphor leaves, straw, pine cedar branches, Sichuan salt, Shao wine, sesame oil, peppercorns, pepper, mash juice, cooked vegetable oil [Preparation process] Open the net duck from the back and tail, remove the internal organs, cut off the anus and wash it; put Shao wine, mash juice, pepper powder, Sichuan salt, pepper mix well, marinate for 8 hours, then put into boiling water, blanch the skin tightly, dry the water, put it into the smoker; use flower tea, straw, pine branches, camphor leaves, mix well to make smoker, smoke until the duck skin is yellow and take out, Then put the duck into a large steaming bowl, steam for 2 hours, out of the basket to dry; the wok is placed on the high heat, the cooking vegetable oil is cooked until 80% hot, put in the fumigated duck until the duck skin is crispy, brushed with sesame oil; chop the duck neck into segments, put it in the middle of the dish, and then chop the duck body into strips (duck skin facing upwards), cover the duck neck block, arrange it into duck shapes, and serve with lotus leaf soft cakes.
。 Ginger hot chicken
【Dish name】 Ginger hot chicken 【Belongs to the cuisine】 Sichuan cuisine 【Features】 Ginger flavor type, yellow and bright color of the dish, ginger vinegar flavor, chicken is rotten and tender, vegetable shape is rich and generous 【Raw materials】 Net cooked rooster, ginger minced, Sichuan salt, green onion, soy sauce, vinegar, wet starch, broth, cooked vegetable oil [Preparation process] Chop the chicken into pieces, put the frying pan on the high heat, cook the vegetable oil until 70% hot, add chicken nuggets, ginger, sauté for about 2 minutes, add Sichuan salt, green onion flowers, after a little sautéing, add soy sauce, broth, cook for about 5 minutes until the flavor, and then add the remaining green onions , with wet starch, put vinegar, to collect the juice after this oil and evenly
。 Goji berry beef whip soup
【Dish name】 Goji berry beef whip soup 【Belongs to the cuisine】 Sichuan cuisine 【Features】 Red and white, beautiful in shape, soft and sticky, soup flavor is mellow, nutritious, strong tonic [raw materials] water, cow whip, chicken fat, ginger, pepper, cooking wine, goji berries, salt, monosodium glutamate [production process] Take the stem of the male mature yellow cow weighs about 1 kg, remove the epidermis, use a sharp sharp knife to insert the hole inside the section and wash, into boiling water and rinse, tear off the floating skin, scrape off impurities, and rinse several times until there is no smell, aluminum pot filled with water 1 kg, under the bull whip, Chicken fat, chicken put on high heat to boil, skim off the foam, add pine ginger, peppercorns, cooking wine to a low heat to stew, until eight ripe, take out the oxwhip and cut into strips, the original soup with gauze filter out the impurities and pour into the pot, put in the goji berries and cut the oxwhip strips, continue to stew until rotten, add salt and MSG to the soup bowl when serving.
。 East Slope Elbow
【Dish Name】 Dongpo Elbow 【Belongs to the cuisine】 Sichuan Cuisine 【Features】 Soup milky white, snow bean powder white, pork knuckle is soft and palatable, original taste, full of aroma [Raw materials] Pork knuckle, Snow Mountain soybean, green onion knot, Shao wine, ginger, Sichuan salt [Production process] Pork knuckle scraping and washing, smoothing the bone seam everything, put into the soup pot to cook thoroughly, fish out the elbow bone, put it into the casserole with pork bone, add the boiled meat soup, add it once, put the shallot knots, ginger, and Shao wine on the high fire; wash the snow beans, put it into the boiling casserole pot and cover it tightly, move it to simmer on a low heat 3 hours until the skin of the meat is rotten with chopsticks, when eating, put Sichuan salt and soup into the bowl and serve, and eat it with soy sauce.
。 Too white duck
【Dish name】 Taibai duck 【Belongs to the cuisine】 Sichuan cuisine 【Features】 Sweet in the wine aroma, it is better to eat with silver wire rolls [Raw materials] Filled duck, silver wire rolls, rock sugar, green onions, ginger, fine salt, a piece of white mulberry paper, white wine or rice wine, soy sauce, water [production process] Filled duck in the belly cut 30 mm long, take out the internal organs, wash and blanch in boiling water, the duck stands up and fishes out, washed with water to remove the fishy smell; put into a casserole, add water, rock sugar, white wine or rice wine, refined salt, green onions, ginger, Seal the lid of the pot with mulberry paper to prevent air leakage, then put it into the steamer basket and steam it for about three hours to 100% of the crisp over high heat.
。 Light shadow amaranth tablets
【Dish name】 Lantern Shadow Amaranth Slices 【Cuisine】 Sichuan Cuisine 【Features】 Golden red color, crisp and refreshing, salty and slightly spicy, slightly sweet 【Raw materials】 Red heart amaranth (sweet potato), raw oil (oil consumption), fine salt, sugar, alum, red oil 【Preparation process】 Wash the red heart amaranth, cut into rectangular pieces, and then cut into 1 mm thick slices with a top knife, put in 3 grams of alum, 90 grams of water soaked for 30 minutes, then add 3 grams of salt, 225 grams of water soaked in salt water for half an hour to dry the water; frying pan on the fire and putting oil on the fire to burn until six ripe, Fry the red amaranth slices in oil until the brownish-yellow water is dry, put the dry oil into the dish, take a bowl, add the red oil, salt, monosodium glutamate, and sugar into the juice, pour on the red amaranth slices on the plate, and serve
。 Squeezed vegetable shredded meat
【Dish name】 Squeezed vegetable shredded meat 【Cuisine】 Sichuan cuisine 【Features】 This dish is unsaved in oil, salty and delicious. 【Ingredients】 Lean pork, squeezed vegetables, raw oil, soy sauce, cooking wine, monosodium glutamate, starch, soup. 【Production process】 Cut the pork into strips, squeeze the vegetables, wash the green onion and cut it into strips; the shredded meat is salted, the wet starch syrup is good; the pot is heated and the oil is boiled to 60% heat, and the shredded meat is fried and scattered, that is, the squeezed vegetable shredded, the green onion shredded, soy sauce, cooking wine, monosodium glutamate, and the soup is harvested
。 Couple lung tablets
【Dish name】 Couple lung slice 【Cuisine】 Sichuan cuisine 【Features】 Beautiful color, tender and delicious, spicy and fragrant 【Raw materials】 Beef, beef offal (belly beam, heart tongue, dried belly, scalp), salt fried peanut kernels, brine, soy sauce, sesame powder, pepper powder, monosodium glutamate, star anise, peppercorns, cinnamon, Sichuan salt, white wine chili oil. 【Preparation process】 Wash the fresh beef and beef offal, cut the beef into 500-gram pieces; put the beef and beef offal into a pot of boiling water and boil the blood clean water, put it in another pot, add the old brine and spices (containing peppercorns, cinnamon, star anise), Sichuan salt, white wine, and then add water, boil over high heat for about 30 minutes, change to low heat and cook for 90 minutes, cook until the beef is cooked and not rotten, first cooked first, fish out, let it cool and set aside; after boiling the brine for about 10 minutes, bring the monosodium glutamate, chili oil, soy sauce, peppercorn powder, Put the brine into a bowl and mix it into juice; crush the cooked peanuts and rice for use, then mix the cold beef, beef offal, etc. into slices about 6 cm long and 3 cm wide, drizzle with the sauce and mix well, put in several plates, sprinkle sesame powder and ground peanut kernels respectively
。 Fish-scented rape moss
【Dish name】 Fish fragrant rape moss 【Cuisine】 Sichuan cuisine 【Features】 Vegetable moss is tender, slightly sweet, sour and spicy. 【Ingredients】 Rape moss, raw oil, soy sauce, vinegar, sugar, pickled chili pepper, salt, ginger, green onion, garlic, starch, monosodium glutamate and cooking wine 【Preparation process】 Rape moss root and tendon wash, cut into 5 cm long segments, ginger, green onion, garlic cut into finely minced; use a small bowl of soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, salt, ginger, green onion, garlic and water starch mixed into a sauce; put on the pot, put in peanut oil to 80% heat, stir-fry the vegetable moss several times, control the water, put in the other pot into the pickled pepper to fry the red oil, put in the sautéed vegetable moss, put in the stir-fried vegetable moss, put in the stir-fried vegetable moss, Add the sauce and stir-fry
。 Cordyceps duck
【Dish name】 Cordyceps duck 【Cuisine】 Sichuan cuisine 【Features】 The meat is soft and rotten, the soup is delicious and nutritious. 【Ingredients】 Tender fat duck, cordyceps, green onion, shao wine, monosodium glutamate, ginger, Sichuan salt, duck soup 【Preparation process】 Open the net duck horizontally from the back and tail, remove the internal organs, cut off the anus, put it into a pot of boiling water to boil the blood water, fish out the duck's mouth, duck feet, twist the duck wings on the back and plate well; cordyceps are soaked in 30 degree Celsius warm water for 15 hours and washed; bamboo chopsticks are sharpened, poke small holes in the duck chest abdomen, insert a cordyceps into a worm grass with each poke hole, insert it one by one into the large pot (duck belly up), Plusao wine, ginger, green onion, Sichuan salt, duck soup, Close the pot and steam for 3 hours, pick off the ginger and shallots, add MSG and serve in the original pot.
。 Sweet and sour chicken balls
【Dish name】 Sweet and sour chicken balls 【Cuisine】 Sichuan cuisine 【Features】 Crispy on the outside and tender on the inside, sweet and sour, fresh and refreshing. 【Ingredients】 200 grams of chicken breast, 50 grams of fresh shrimp, 2 eggs, 5 grams of ginger rice, 8 grams of garlic rice, 10 grams of fish eye shallots, a little salt, 12 grams of sugar, 15 grams of vinegar, 10 grams of soy sauce, 1 gram of pepper powder, 100 grams of fresh soup, 40 grams of water bean powder, 1000 grams of refined oil (about 75 grams). 【Production process】 1. Chicken breast minced into a mushroom, add water, salt, egg liquid, pepper, water bean powder and beat together, and then add finely chopped shrimp granules, stir well and set aside. 2. Put the pot on the high heat, burn the oil to 60% heat, squeeze the chicken filling into chicken balls by hand, fry the pan and set the shape, then fish out and set aside. When the oil temperature rises to 70% hot, return the chicken balls to the pan to fry crisp and brown, remove and put on the plate. 3. Leave a little oil in the pot, 30% of the oil temperature, under the ginger garlic rice, stir-fry fragrant, cook with soy sauce, vinegar, sugar, salt, fresh soup, water bean powder mixed with the sauce, put the juice into the pot into the fish eye shallots, drizzle on the chicken balls and serve.
。 Spicy stir-fried crab
【Dish name】 Spicy fried crab 【Cuisine】 Sichuan cuisine 【Features】 Bright red color, fresh and spicy, strong flavor. 【Raw Materials】 Live meat crab, dried chili festival, peppercorns, ginger slices, garlic slices, green onion knots, refined salt, pepper powder, cooking wine, dried fine starch, seafood sauce, water dianfen, chicken essence, sesame oil, pepper oil, chili oil, refined oil, fresh soup [Preparation process] 1. Live meat crabs take the shell from the abdominal navel, remove the internal organs and gill leaves, slaughter the leg tips and shell edges, wash, cut the crab into eight pieces, add an appropriate amount of refined salt, and mix well with cooking wine. 2. Place the pan on a high heat, burn the refined oil to 50% oil temperature, then stick the crab pieces at the chopping point with dry fine starch, and immerse in the frying pan until cooked (the crab shell matures at the same time). 3. Add oil in the pot, burn until 40% of the oil temperature, put in the dried pepper festival, stir-fry the peppercorns, mix in the fresh soup, burn for a while, then add ginger, green onion garlic, sea crab, and finally add the salt, cooking wine, seafood sauce, chicken essence to burn for about 2 minutes, collect the thin mustard with water starch, and finally add sesame oil, pepper oil, chili oil, pepper powder and turn well to plate.
。 Hot loin flower
【Dish name】 Hot loin flower 【Cuisine】 Sichuan cuisine 【Features】 Tender texture, salty and mellow. 【Raw materials】 Pork loin, cucumber, ginger, green onion, garlic, pickled red pepper, salt, monosodium glutamate, soy sauce, sugar, vinegar, wet starch, fresh soup, cooked vegetable oil 【Preparation process】 1. Pork loin flat slices into two pieces, remove the oil skin and waist, first reverse the knife obliquely shaved, and then straight knife into three knives and one broken eyebrow shape, salt, wet starch code flavor sizing. Wash the cucumber, remove the heart and cut into strips. Mix with salt, sugar, monosodium glutamate, soy sauce, vinegar, cooking wine, wet starch and fresh soup. 2. Put oil in the pot and cook, add waist flowers and stir-fry, add ginger, garlic, green onion, pickled red pepper, cucumber strips and stir-fry well, cook the juice, and put the pot on the plate.
。 Shrimp whiskers beef
【Dish name】 Shrimp whisker beef 【Cuisine】 Sichuan cuisine 【Features】 Spicy flavor is strong, dry and moist. 【Ingredients】 Fresh beef, salt, koji wine, ginger, green onion, red oil chili pepper, pepper oil, sugar, monosodium glutamate, sesame oil, cooked vegetable oil. 【Production process】 1, beef washed and cut into larger thin slices, add salt, koji wine, ginger, green onion yard flavor for 6 hours, steamed in the cage, out of the basket to cool, tear into fine wire. 2: Put the shredded beef into the oil pan and fry the puff pastry, add sugar, monosodium glutamate, red oil chili, pepper oil, sesame oil and mix well, and serve on the plate.
【Dish name】 Snowflake chicken soup 【Cuisine】 Sichuan cuisine 【Features】 Chicken is soft and rotten, coix kernels are soft and sticky, lubricated and sharp, soup is umami, and it is curative for weak impotence and women's menstrual irregularities [Raw materials] 500 grams of chicken. Snow lotus flower 15 grams, party ginseng 75 grams, E ginseng 7 grams. Coix kernels 500 g. 50 g ginger, 50 g green onion, 3 g salt. 【Production process】 Cut the ginseng and snow lotus into about 4 cm long knots and ebony ginseng into pieces, pack it in a gauze bag, and tie the mouth tightly. Hui Balen washed it with clean water and then packed it in a gauze bag. After the chicken is slaughtered, it is dehaired, dissected and washed, and cooked with the wrapped medicine bag. Wash and cut the ginger and green onion, put them in a pot and bring the soup to a boil over a low flame. Heat the chicken for 2 to 3 hours, cut into cubes, place in a bowl, remove the cooked coix kernels, pour into a bowl and season.
。 East slope cuttlefish
【Dish name】 Dongpo cuttlefish 【Cuisine】 Sichuan cuisine 【Features】 Bright red color, crispy skin and tender meat, sweet and sour with a slight spicy. 【Ingredients】 1 piece of fresh cuttlefish (weighs about 750 grams), sesame oil, sesame oil watercress, wet starch, cooked lard 50 grams each, green onion 15 grams, green onion 1 white, ginger and garlic wei 10 grams each, vinegar 40 grams, shao wine 15 grams, dry starch 7 grams, refined salt 1. 5 grams, soy sauce 25 grams, cooked vegetable oil 1500 grams (about 15O grams), broth, sugar each appropriate amount. 【Production process】 1, cuttlefish to cure the net, straight cut into two, the head is connected, each side of the tail is half, remove the spine, under the two sides of the fish body, the flat knife into the six or seven knife patterns (to go deep into the fish meat 2/3 degree), and then use fine salt, Shao wine smeared all over the body. Cut the shallot into 7 cm long pieces, then cut into strips and float into clean water. Finely cut the sesame oil watercress. 2, the wok on the heat, under the cooking vegetable oil to 80% hot, the fish body sticky dry starch, lift the fish tail, with a stir-fry spoon scoop oil poured on the knife edge, after the knife edge is turned up and shaped, the fish belly sticker into the oil, fried until it is golden brown, fish out the plate. 3, frying pan to leave 50 grams of oil, add 50 grams of lard, under the onion, ginger, garlic, sesame oil watercress fried, under the broth, sugar, soy sauce, with wet starch to thin the mustard, sprinkle with green onion, cooking vinegar, put sesame oil, quickly start the pot, the marinade on the fish, sprinkle with green onions and serve. Note: The fish must be washed inside and out, the blood tendons inside the fish are removed, and there is no fishy smell after cooking. When frying, the fire should be strong, but not too large, until the color is golden and the fish can stand up.
。 Watercress crucian carp
【Dish name】 Watercress crucian carp 【Cuisine】 Sichuan cuisine 【Features】 The color is bright red, the meat is tender, the taste is fresh and strong, and it is slightly sweet and sour. 【Ingredients】 2 live crucian carp or 1 mandarin fish (weighing about 600 grams), garlic 30 grams, green onion 50 grams, ginger, soy sauce, sugar, vinegar 10 grams each, Shao wine 25 grams, wet starch 15 grams, fine salt 2 grams, Pixian watercress sauce 40 grams, broth 300 grams, cooked vegetable oil 500 grams (about 150 grams consumption) [Production process] 1, clean the fish, on both sides of the fish two knives (depth close to the fish bone), smear shao wine, fine salt slightly marinated. 2: Heat the frying pan until it is 70% hot, and fry the fish slightly. Leave 75 grams of oil in the pot, put the watercress sauce, ginger and garlic in The county until the oil is red, put the fish and broth, move to the low heat, add soy sauce, sugar, fine salt, cook the fish, put it on the plate. 3: Place the original pot on the high heat, use wet starch to hook the screen, drizzle with vinegar, sprinkle green onion, and pour on the fish. Note: Fresh crucian carp or mandarin fish must be used as raw material. When cooking, the marinade should be thick so that the fish sticks to the marinade and tastes good.
。 Sesame oil turkey kidneys
【Dish name】 Sesame oil turkey kidney 【Cuisine】 Sichuan cuisine 【Features】 【Raw materials】 Ingredients: 3-4 frozen turkey kidneys, 1 small piece of squeezed vegetables, 2 slices of ginger, 1 green onion. Marinade: 1 tablespoon of pepper salt (or coarse salt), 2 tablespoons of rice wine, 1/2 tablespoon of ginger juice, a pinch of pepper. Seasoning: Sesame oil, a little sugar each. 【Preparation process】 (1) Squeeze the vegetables first with frozen boiling water, absorb the water, cut into diced cubes, add 1 tablespoon of sugar and mix well, so that the squeezed vegetables absorb the sweetness of sugar, add a little sesame oil and mix well, set aside. (2) After the turkey kidneys are thawed, take the ginger slices and green onion segments out of the water, wash, wipe dry, add the marinade and mix well, marinate until overnight to make the flavor, take out a little rinse, serve, steam over high heat until cooked thoroughly, set aside. (3) Add the turkey kidney pieces in a deep bowl and mix well, then add the squeezed vegetable pieces and mix until even, and then you can put them on the plate and serve.
【Dish name】 Pot sticker chicken slices 【Cuisine】 Sichuan cuisine 【Features】 Fresh and crispy, beautiful shape. 【Ingredients】 Ingredients 250 grams of chicken breast meat, 200 grams of pork fat, 200 grams of winter shoots, 70 grams of cooked ham, 200 grams of Chinese cabbage, 1 egg. Seasoning 20 g sesame oil, tomato paste 30 g, vinegar 10 g, sugar 20 g, pretzel salt 25 g, wet starch 30 g. 【Preparation Process】 (1) Cut the winter shoots and raw chicken breast into thin slices of 2.5 cm wide and 4 cm long. Slices of the same size of fatty flesh, with some small eyes pricked on the slices. Slice the green onion and ginger. Finely chop the ham meat. Wash the cabbage and cut into fine strips. (2) Mix egg whites and wet starch into a thin paste. Combine the shallots, ginger, cooking wine, flavor, and salt to marinate the chicken slices. Use a clean cloth to remove the grease from the fatty meat, then spread the egg paste on the fatty meat, add a piece of winter shoots, and sprinkle with minced ham. At this time, pick the green onion and ginger used to cover the chicken slices, mix the egg paste with the chicken slices, and put them on the bamboo shoot slices. (3) Fill the pot with oil, put the chicken and fatty meat face down one by one into the bottom of the hot oil pan, add heat and fry until the bottom is yellow and the chicken is cooked, you can take it out, and put it on a plate at one end. Mix the shredded cabbage with tomato sauce, sugar, monosodium glutamate and vinegar, place on the other end of the plate, and add some salt and pepper on each side.
【Dish name】 Whip aphrodisiac soup 【Cuisine】 Sichuan cuisine 【Features】 Whip meat rotten, soft and smooth, soup is fragrant, and has the effect of nourishing the liver and kidneys, moisturizing and drying 【Raw materials】 1000 grams of yellow bull whip. Fat hen 500 g, goji berries 15 g, minced meat 50 g. 3 grams of peppercorns, 20 grams of lard, 20 grams of cooking wine, 1 gram of monosodium glutamate, 3 grams of salt and 10 grams of ginger. 【Production process】 Expand the bull whip with hot water, cut it into two pieces, scrape it clean, and rinse with cool water for 30 minutes. Goji berries pick out impurities. Wash the cistanche, moisten it with an appropriate amount of wine, steam for 2 hours, remove, rinse and slice and set aside. Add water to a casserole dish, bring the ox whip to a boil, beat off the foam, add ginger, peppercorns, cooking wine and chicken, bring to a boil over high heat, reduce the heat to simmer, turn it over once an hour, stew until it is six ripe, strain out the ginger and peppercorns in the soup with clean gauze, then put it on a boiling fire, add the goji berries and meat ashes packed in a gauze bag, move the fire to simmer until the ox whip is eight ripe, take out the bull whip, cut into 3 cm strips, put it into a casserole and simmer. Take out the chicken for other uses, take out the medicine bag, add MSG, salt, lard and other seasonings
。 Noble concubine chicken wings
【Dish name】 Guifei chicken wings 【Cuisine】 Sichuan cuisine 【Features】 The dish is golden and shiny, with a slight lychee flavor in the freshness, the texture is soft and sticky, and the aftertaste has the aftertaste of wine [Raw materials] 12 chicken wings; 200 grams of carrots; 4 grams of Sichuan salt, 1 gram of monosodium glutamate, 1 gram of pepper powder, 50 grams of rock sugar juice, 150 grams of red wine, 15 grams of ginger, 50 grams of white onion, 10 peppercorns, 750 grams of clear soup, 5 grams of sesame oil, 100 grams of cooked apple oil. 【Production process】 (1) Remove the wings one by one, cut them into two sections for a total of 24 knots, wash them with Sichuan salt (2 grams), pepper and mix well, macerate for 30 minutes, then put them into boiling water to remove the dirt and fish out 1 pot, cut the carrots into a "green fruit shape", and cook them in boiling water. (2) Put the wok on high heat, add cooking vegetable oil, add ginger, green onion and slightly stir-fry, add clear soup, rock sugar juice, red wine, peppercorns, put in chicken wings, boil over high heat, simmer slowly for about 1 hour. When the juice is thick and rake, pick the ginger, green onion, peppercorns, add carrots, MSG and stir-fry well, plate in a pan, carrot trim, drizzle sesame oil and serve.
【Dish name】 Spicy pork liver 【Cuisine】 Sichuan cuisine 【Features】 Spicy flavor is strong, liver is tender, peanuts and rice are crispy. 【Ingredients】 Ingredients 200 grams of pork liver, 75 grams of fried peanut rice. Seasoning 75 grams of mixed oil, 10 peppercorns, 8 grams of dried chili peppers, 3 grams of salt, 13 grams of cooking wine, 3 grams of monosodium glutamate, 20 grams of soy sauce and wet starch, 8 grams of green onion, ginger, garlic and sugar, soup to taste, a little vinegar. 【Preparation process】 (1) Cut the liver, green onion and ginger into slices, cut the dried pepper into knots, and cut the green onion into sections. Mix the liver with salt and cooking wine, mix well with wet starch paste and mix some oil. (2) Combine cooking wine, wet starch, green onion, ginger, garlic, sugar, soy sauce, monosodium glutamate and soup pairs into juice. (3) Stir-fry spoon to heat the oil, after the oil is hot, first put down the pepper, peppercorns, fry until black purple, and then under the pork liver slices, until the liver is cooked through, the juice is quickly injected into the spoon, the juice is slightly stir-fried, drizzle vinegar, and add fried peanut rice.
【Dish name】 Fish fragrant waist flower 【Cuisine】 Sichuan cuisine 【Features】 Fresh and crisp, tender, delicious and delicious. 【Ingredients】 Ingredients 300 grams of pork kidneys, 3 grams of dried fungus, 50 grams of clean vegetables. Seasoning 75 grams of large oil, 20 grams of wet starch and soy sauce, 13 grams of cooking wine and green onion, 8 grams of garlic, ginger, sugar and vinegar, 2 pickled peppers, 3 grams of monosodium glutamate, and an appropriate amount of soup. 【Production process】 (1) First tear the kidney surface membrane, longitudinally cut in half and then remove the central lumbar cheek. Then use the slash knife to slash obliquely, and then use the straight horizontal knife to cut into a cross shape (when cutting horizontally, you can cut four knives in a section, and the depth of the blade is 3/4 of the waist). Mix well with cooking wine, salt and wet starch, and add some oil. Mince the pickled chili peppers. (2) Use cooking wine, starch, green onion, ginger, garlic, sugar, vinegar, soy sauce, and flavor pairs to form a sauce. (3) Stir-fry spoon to burn hot oil, after the oil is hot, the lower waist is pushed with a hand spoon, when the waist is rolled up according to the cut knife edge, add pepper, wait for the leaves to be ready for the fungus, green vegetables into the stir-fry a few times, and then pour the good juice in, and the juice is turned over after opening.
【Dish name】 Spicy diced meat 【Cuisine】 Sichuan cuisine 【Features】 Spicy and delicious. It is one of the famous dishes in Sichuan. 【Ingredients】 Ingredients 200 grams of lean pork, 75 grams of fried peanut rice. Seasoning 75 grams of vegetable oil, 10 peppercorns, 8 grams of dried chili peppers, 2 grams of chili noodles, 2 grams of salt, 25 grams of cooking wine, 3 grams of monosodium glutamate, 20 grams of wet starch, 20 grams of soy sauce and green onion, 12 grams of ginger, garlic and sugar, and a little vinegar. 【Preparation process】 (1) Cut the pork into square cubes the size of the middle finger, mix well with salt, cooking wine, soy sauce, and mix some oil with wet starch paste. (2) Combine cooking wine, wet starch, green onion, ginger, garlic, sugar and soy sauce, and MONOS glutamate into a sauce. (3) Heat the stir-fry spoon with oil, after the oil is boiled, add the peppercorns, fry the yellow peppers and pick them out, then fry the peppers into a black purple color, then add the diced meat, stir-fry a few times, and add the pepper noodles. Pour the right juice into a spoon, turn the juice several times as it opens, drizzle a little vinegar, add the fried peanut rice and serve.
。 Barrel meat
【Dish name】 Tube meat 【Cuisine】 Sichuan cuisine 【Features】 Golden light color, crispy on the outside and tender on the inside, fresh and delicious, although fat is not greasy [Raw materials] Main ingredients Peeled pork (half fat and lean) 200 grams, lard oil 200 grams, 2 eggs, 50 grams of white noodles, 50 grams of starch. Seasoning 500 grams of vegetable oil (about 50 grams of actual consumption), 10 grams of sesame oil, 10 grams of salt, 10 grams of cooking wine, 10 grams of green onion, 10 grams of ginger, peppercorns, monosodium glutamate, and 50 grams of white broth. 【Preparation process】 (1) First cut the green onion, ginger (peeled), peppercorns into fine minced, mince the pork into minced meat paste, put it together in a bowl, mix salt, cooking wine, monosodium glutamate, wet starch (10 grams), sesame oil, white broth, and mix into filling. (2) Beat the eggs in a bowl, add white noodles, wet starch (excess) and stir to form a paste. (3) Wash the lard oil and cut into 20 cm square pieces. At the end of each piece, spread the meat filling into 1 cm thick strips. Spread some egg paste on the untapped meat-filled mesh oil, then roll into a 2 cm thick and 20 cm long roll, steam for about 10 minutes, take it out and let it cool, and cut it into 10 cm long one. (4) Pour vegetable oil into a stir-fry spoon on the high heat, heat it, dip the net oil roll with egg paste, slowly put it in the oil and fry it for 1 to 2 minutes, until golden brown, take it out, cut into small pieces and serve.
【Dish Name】 Dried Sautéed Eel Back 【Family】 Sichuan Cuisine 【Features】 Fresh and tender, golden brown 【Raw materials】 Eel (500 grams), sake brewing (20 grams), green onion ginger, sugar (3 grams), garlic slices, monosodium glutamate, pickled chili pepper (25 grams), soy sauce (4.5 grams), watercress sauce (a little), wet diamond powder (6 grams), pepper powder [production process] 1. Eel is boneless and cut into pieces, sautéed in oil, and add pickled peppers, bean paste, peppercorns, wine stuffing, sugar, monosodium glutamate, soy sauce and other ingredients. Second, put some soup, wait for it to dry slowly, add green onion, ginger, garlic slices, and finally use wet diamond powder to harvest it.
【Dish name】 Watercress crucian carp 【Cuisine】 Sichuan cuisine 【Features】 The color is bright red, the meat is tender, the taste is fresh and strong, and it is slightly sweet and sour. 【Ingredients】 2 live crucian carp or 1 mandarin fish (weighing about 600 grams), 30 grams of garlic, 50 grams of green onion, 10 grams of ginger, soy sauce, sugar and vinegar, 25 grams of Shao wine, 15 grams of wet starch, 2 grams of fine salt, 40 grams of Pixian watercress sauce, 300 grams of broth, 500 grams of cooked vegetable oil (about 150 grams) [Production process] 1, clean the fish, cut two knives on both sides of the fish body (the depth is close to the fish bone), smear Shao wine, fine salt slightly marinated. 2: Heat the frying pan until it is 70% hot, and fry the fish slightly. Leave 75 grams of oil in the pot, put the watercress sauce, ginger and garlic in The county until the oil is red, put the fish and broth, move to the low heat, add soy sauce, sugar, fine salt, cook the fish, put it on the plate. 3: Place the original pot on the high heat, use wet starch to hook the screen, drizzle with vinegar, sprinkle green onion, and pour on the fish. Note: Fresh crucian carp or mandarin fish must be used as raw material. When cooking, the marinade should be thick so that the fish sticks to the marinade and tastes good.
【Dish name】 Spicy diced meat 【Cuisine】 Sichuan cuisine 【Features】 Spicy and delicious. 【Ingredients】 200 grams of lean pork, 75 grams of fried peanut rice. Seasoning 75 grams of vegetable oil, 10 peppercorns, 8 grams of dried chili peppers, 2 grams of chili noodles, 2 grams of salt, 25 grams of cooking wine, 3 grams of monosodium glutamate, 20 grams of wet starch, 20 grams of soy sauce and green onion, 12 grams of ginger, garlic and sugar, and a little vinegar. 【Preparation process】 (1) Cut the pork into square cubes the size of the middle finger, mix well with salt, cooking wine, soy sauce, and mix some oil with wet starch paste. (2) Combine cooking wine, wet starch, green onion, ginger, garlic, sugar and soy sauce, and MONOS glutamate into a sauce. (3) Heat the stir-fry spoon with oil, after the oil is boiled, add the peppercorns, fry the yellow peppers and pick them out, then fry the peppers into a black purple color, then add the diced meat, stir-fry a few times, and add the pepper noodles. Pour the right juice into a spoon, turn the juice several times as it opens, drizzle a little vinegar, add the fried peanut rice and serve.
。 Fish head tofu soup with flour
【Dish name】 Fish head tofu soup 【Cuisine】 Sichuan cuisine 【Features】 【Raw materials】 2 fish heads, 50 grams of shiitake mushrooms and 100 grams of tofu [Preparation process] Fry the fish head first; then add a little watercress, green onion ginger, minced garlic, add soup and then remove the residue, put shiitake mushrooms, winter shoot slices, tofu, soy sauce, salt, monosodium glutamate, pepper, cooking wine, fish head cooked and then put the powder skin, and sprinkle green garlic after the soup is opened.
【Dish name】 Small fried chicken 【Cuisine】 Sichuan cuisine 【Features】 【Raw materials】 150 grams of chicken breast, 100 grams of winter shoots, 25 grams of pickled pepper and celery yellow 【Preparation process】 1. Chicken cut into strips, sizing with salt and water starch. 2. Water starch, cooking wine, salt, pepper and vinegar in a bowl into a sauce, use peanut oil to fry the chicken strips, add onion ginger, garlic slices and pickled peppers, stir-fry the aroma and then add winter shoots, celery, under the mixed bowl juice, a few times to make a noise.
。 Cordyceps duck tongue
【Dish name】 Cordyceps duck tongue 【Cuisine】 Sichuan cuisine 【Features】 Fresh and fragrant, beautiful shape 【Raw materials】 Ingredients: duck tongue 500 grams (100 roots), Cordyceps 60 grams (100 roots). Ingredients: 50 g of white lotus rice, 1 duck about 1250 g, pork ribs 750 g. Seasoning: 10 grams of ginger, 10 grams of green onion, 4 grams of Sichuan salt, 15 grams of rice wine, 1 gram of pepper, 1 gram of monosodium glutamate. 【Production process】 1. Use the thick and well-textured cordyceps with roots, wash the sediment with warm water, remove the roots and feet, and soak them back to softness. 2. Wash the duck and ribs, chop them into pieces, put them in boiling water to clean the blood stains, add ginger (5 grams), green onion (5 grams), rice wine (8 grams), Sichuan salt (2 grams), steam in water for about 2 hours, and make about 1000 grams of special duck soup. 3. Soak the lotus seeds, remove the skin and heart, and steam. 4. Select the whole duck tongue, wash and cook to remove the bones. Put the cordyceps into the duck tongue one by one in a bowl, add ginger (5 grams), green onion (5 grams), rice wine (7 grams), duck soup 250 grams, Sichuan salt (2 grams), and steam and set. 5. Flip the steamed cordyceps duck tongue into a large dish, set the cooked lotus seeds around the duck tongue, and pour in the special duck soup (duck and ribs for other purposes).
【Dish name】 Boiling water cabbage 【Cuisine】 Sichuan cuisine 【Features】 Fresh dishes, fresh soups, fresh colors, and fresh taste are the best in Sichuan cuisine. 【Ingredients】 Ingredients: 500 grams of yellow cabbage hearts. Seasoning: 1 g msG, 1 g pepper, 10 g rice wine, 2 g Sichuan salt, 1500 g clear soup. 【Preparation process】 (1) Trim the heart of the yellow cabbage, put it in boiling water until it is just broken (keep the original color), immediately fish it into cold water and rinse, after fishing out, fix it with a knife, straighten it out in the soup bowl, add shao wine, monosodium glutamate, pepper, Sichuan salt and clear soup (250 grams), basket, steam on high heat for 2 minutes, decant the soup, and use the boiling clear soup (250 grams) once. (2) Place the wok on high heat, add the broth to a boil, skim off the foam, and gently pour into the bowl containing the vegetable hearts.
【Dish name】 Pot meat slices 【Cuisine】 Sichuan cuisine 【Features】 The serving form is unique, the sweet and sour flavor is strong, the meat slices are smooth and tender, and the pot is crisp. 【Ingredients】 Pork tenderloin 300 g. 100 grams of rice pot, 50 grams of magnolia slices, 50 grams of shiitake mushrooms, 50 grams of pea sprouts. 100 grams of green onion, 5 grams of ginger, 10 grams of garlic, 10 grams of pickled chili peppers, 10 grams of soy sauce, 2 grams of pepper, 20 grams of cooking wine, 1 gram of monosodium glutamate, 25 grams of sugar, 15 grams of vinegar, 3 grams of salt, 25 grams of egg whites, 30 grams of bean flour, 250 grams of vegetable oil, 100 grams of lard oil, 50 grams of fresh soup. 【Preparation process】 (1) Pork tenderloin is stripped of white tendons, cut into thin slices, mixed with salt, pepper, cooking wine, monosodium glutamate, and hung with egg white bean flour. (2) Shiitake mushrooms are sliced into slices, and magnolia slices are sliced. Cut the green onion into knots, slice the ginger and garlic, and cut the pickled chili peppers into diagonal blades. Break the pot into 5 cm square (or round) pieces. Use soy sauce pepper, cooking wine, monosodium glutamate, sugar, vinegar, salt, water bean flour and fresh soup to form a sauce. (3) Heat the pork in a wok over high heat (about 180°C), sauté the slices of meat in a pan, slide and pour into a colander. Leave the bottom oil in the pot, under the shiitake mushrooms, magnolia slices, pickled peppers, ginger, garlic, green onions, stir-fry slightly, stir-fry the meat slices evenly, cook in the sauce, under the pea sprouts, slightly collect, put the pot into the bowl, the pot into the boiling vegetable oil pot, fry until yellow. Float up and scoop it up, put it into a nest plate, pour a small amount of boiling oil, put the pot and the fried meat slices on the table at the same time, and pour the meat slices on the pot and serve while the oil is hot.
。 Sliced meat with boiled water
【Dish name】 Boiled meat slices 【Cuisine】 Sichuan cuisine 【Features】 Sichuan famous dish, spicy flavor, thick juice. 【Ingredients】 Ingredients: Pork tenderloin 250 grams Accessories: celery, lettuce leaves, garlic Seasoning: ginger, green onion, garlic, bean paste, soy sauce, starch, salt, monosodium glutamate, peppercorns, dried red pepper, edible oil [Production process] 1. 2. Cut the pork into slices with a little soy sauce and water starch syrup; 3. Wash and cut celery into segments, garlic pat pine into small pieces, lettuce leaves washed and cut into segments; 4. Chop the green onion, ginger and garlic into strips, and chop the watercress hot sauce with a knife; Sit in the pot, put a small amount of oil, put in the watercress hot sauce after the oil is hot, fry the red oil and then put in the onion, ginger, garlic and stir-fry a few times, put in a small amount of water, open the pot and put in a little salt, MONOSodium glutamate, and then put in the green vegetables, after the break, fish out and put it into the bowl, slide the pulped meat into the pot piece by piece, and put the soup into the bowl together after the meat changes color; Wash and heat the pot, pour the peppercorns and dried red peppers into the pot and stir-fry and bake, then crush them on the board and sprinkle them on the cooked slices of meat; Sit in the pan, pour a small amount of oil, heat it and drizzle on the meat slices.
【Dish name】 Butterfly sea cucumber 【Cuisine】 Sichuan cuisine 【Features】 Butterfly shape is beautiful, soup is delicious and delicious. 【Ingredients】 1 dried ash ginseng (about 200 grams). 50 grams of carp meat, 50 grams of pork fat, 50 grams of winter shoots, 50 grams of ham. 10 g black sesame seeds. Egg whites 50 g, pepper 1.5 g, salt 5 g, bean flour 15 g, premium clear broth 250 g, clear broth 200 g. 【Production process】 (1) Wash the ginseng with boiling water, simmer in water for about 25 minutes, and then remove the blades into 24 3 mm thick slices. Use a knife to make a butterfly shape. (2) Chop the carp into a fine mushroom, and the pork fat meat is also chopped into a fine mushroom, add 1 egg white, pepper, salt and a little water to the bowl and stir into the fish grits. (3) Half egg white and half bean flour and stir well to form egg white bean powder. (4) Butterfly sea cucumber slices into the clear soup with salt boiled for about 10 minutes, fished out on the plate with a clean cloth to dry, piece by piece on the white side of the egg white bean flour, the fish into an olive shape placed in the center of the butterfly slices into the "butterfly" abdomen. (5) Cut the winter bamboo shoots into 48 filaments and a number of short filaments, cut the ham into short filaments, and then use the long shoots as tentacles, the ham shreds and the short bamboo shoots as feet or body tattoos, and the black sesame seeds as the eyes. (6) Place the prepared "butterfly" on a plate, steam for three minutes, take it out and put it in a second soup bowl, add special clear soup, salt and pepper to the bowl.
【Dish name】 Back pot meat 【Belongs to the cuisine】 Sichuan cuisine 【Features】 The color of the dish is bright red, the meat slices are soft and fragrant, fat but not greasy, the taste is salty, fresh, slightly spicy and sweet, and there is a rich sauce flavor. 【Ingredients】 370 grams of pork hind leg two-knife meat, 70 grams of green garlic (green pepper, yellow garlic table can also be), 25 grams of large oil, 12 grams of noodle sauce, 12 grams of soy sauce and cooking wine, 5 grams of sugar, 5 grams of watercress sauce and green onion, 3 grams of monosodium glutamate. 【Preparation process】 (1) Cut the meat into 4 cm wide strips, cook in boiling water and cut into slices, and cut the garlic into inch pieces. (2) Sauté the white meat in hot oil until the meat is rolled up in oil, that is, add the bean paste, noodle sauce and fry out the flavor, then add the garlic and other various spices, and then stir-fry a few times.
。 Pineapple fish maw
【Dish name】 Spinach dumpling fish belly 【Cuisine】 Sichuan cuisine 【Features】 The dishes are generous and elegant, the color is bright, the soup is mellow and fresh, and the dishes are smooth and tender. 【Ingredients】 Ingredients: fish maw 100 g. Ingredients: 50 grams of cooked chicken, 25 grams of ham, 1 gram of monosodium glutamate, 10 grams of ginger, 10 grams of green onion, 1 gram of soy sauce, 25 grams of shao wine, 500 grams of broth, 500 grams of milk soup, 100 grams of white flour, 20 grams of chicken fat, 1000 grams of lard (about 50 grams) [Preparation process] (1) Fry through the lard pan under the fish belly, soak in water to soften, remove the grease; cut into 3.5 cm square, thick 0.8 cm slices, and simmer the pot with broth and shao wine at once. The ham and chicken are sliced into thin slices 3.5 cm long and 1.6 cm wide. (2) Wash and minced pork, add soy sauce and monosodium glutama (0.5 grams), ginger (2 grams) to take the juice, green onion (1 gram) and mix well into dumpling filling. Spinach leaves are juiced into flour, kneaded into 24 dumpling skins, wrapped and cooked. (3) Put the wok on medium heat, boil the oil, put the ginger and green onion and add the milk soup to boil, beat the ginger and green onion, remove the MSG, pepper and Sichuan salt, then cook the fish maw, pineapple dumplings, chicken and ham for about 1 minute, scoop into a large disc, pineapple trim, drizzle with chicken fat and serve.
。 Strange taste of white meat
【Dish name】 Strange white meat 【Cuisine】 Sichuan cuisine 【Features】 The meat is salty, sweet, spicy and fragrant, and the taste is particularly delicious. 【Ingredients】 Ingredients Pork fat lean meat 1 kg seasoning Sesame paste, sugar, green onion, coriander 25 grams each, sweet noodle sauce 10 grams, soy sauce 15 grams, chili oil, a little rice vinegar, garlic puree 5 grams, cooked sesame seeds, pepper hemp a little each. 【Preparation process】 (1) Crush the cooked sesame seeds with a knife. Cut the green onion into small onions. Cut the parsley into sections. Cook the pork and let it cool. (2) Mix the minced garlic, green onion and coriander in a bowl, add soy sauce, sweet noodle sauce, rice vinegar, sugar, sesame paste, chili oil, cooked sesame seeds and peppercorns and mix well, and set aside. (3) Cut the cooked meat into strips about 3 cm long and 0.6 cm thick, put them on a plate, and pour the right juice.
。 Sweet and sour red bell peppers
【Dish name】 Sweet and sour red bell pepper 【Cuisine】 Sichuan cuisine 【Features】 Red and beautiful color, delicious taste. 【Ingredients】 Ingredients: 500 grams of red bell pepper. Seasoning: sesame oil 40 g, vinegar 40 g, salt 5 g, sugar 60 g. 【Preparation Process】 (1) Wash the red bell peppers with water, remove the handle and scoop, and cut into long pieces. (2) Heat a stir-fry spoon with oil, sauté the red bell peppers first, then stir-fry with salt and sugar, then add vinegar and stir-fry well.
。 Spicy fish strips
【Dish name】 Spicy fish strips 【Cuisine】 Sichuan cuisine 【Features】 Ruddy color, fragrant and spicy taste. 【Ingredients】 Ingredients Carp (grass carp, cinnamon fish, silver carp can be) 600 grams, 50 grams of net green onion, 10 dried peppers. Seasoning 800 grams of vegetable oil (about 120 grams of actual consumption), 12 grams of sesame oil, 15 grams of net ginger, 40 grams of soy sauce, 5 grams of salt, 30 grams of cooking wine, 5 grams of monosodium glutamate, 260 grams of soup, a little sugar. 【Preparation process】 (1) The fish is scaled, finned, gills and internal organs, washed, and then removed from the spine, and the strip is 1.5 cm wide and 4 cm long. Cut the shallot into 6 cm long pieces. Slice the ginger. Dried chili peppers are seeded. Mix the well-packed fish with 7 grams of ginger, 10 grams of green onions, 5 grams of salt, 15 grams of soy sauce, and 20 grams of cooking wine, marinate for about 60 minutes, and then control the juice. (2) Heat the vegetable oil with a stir-fry spoon to 80%, add the fish strips, fry them into 8 matures, and then remove the oil. (3) Heat the stir-fry spoon over high heat, inject 25 grams of vegetable oil, stir in the green onion and ginger, then pour in the soup and dried chili, sugar and the remaining soy sauce, sprinkle the fried fish strips into it, and simmer the juice to pour into the sesame oil. When eating, pick the green onion and ginger.
。 Red oil ear tablets
【Dish name】 Red oil ear slices 【Cuisine】 Sichuan cuisine 【Features】 Spicy and slightly sweet, crisp and tender texture 【Raw materials】 Pork ear, red oil pepper, green onion white, salt, monosodium glutamate, sugar, sesame oil. 【Production process】 1. Take fresh, large pig ears and wash them, put them in a pot of boiling water and heat them, cook until they are just cooked, take them out, flatten the pig ears with a heavy object, and let them cool naturally. 2. Cut the cool pork ear into thin slices and add salt, sugar, monosodium glutamate, red oil chili pepper and sesame oil to the bowl to form a sauce. 3. Mix the ear slices with the mixed sauce and green onion and serve.
。 Spicy diced meat
【Dish name】 Spicy diced meat 【Cuisine】 Sichuan cuisine 【Features】 Red and tender, salty and slightly spicy. 【Ingredients】 Lean pork, green shoots, ginger, green onion, garlic, pickled red pepper, salt, monosodium glutamate, soy sauce, sugar, vinegar, cooking wine, wet starch, fresh soup, cooked vegetable oil. 【Production process】 1, pork diced, add salt, wet starch code flavor sizing. Peel and dice the green shoots and add salt to taste. Mix with salt, sugar, soy sauce, vinegar, monosodium glutamate, cooking wine, wet starch and fresh soup to form a sauce. 2: Put oil in the pot, add diced meat and stir-fry, add ginger, green onion, garlic, pickled red pepper and stir-fry until fragrant, add green shoots and stir-fry evenly, cook the juice, and put it on the plate.
。 Tomato tofu stir-fried meat slices
【Dish name】 Tomato tofu stir-fried meat slices 【Cuisine】 Sichuan cuisine 【Features】 【Raw materials】 Ingredients: 2 tomatoes, 1 piece of tofu, 80 grams of pork, 1 spoon of ginger shredded, 1 tablespoon of oil, 1 tablespoon of water-soluble corn flour. Seasoning: 1/2 cup broth, 1 tbsp sugar and soy sauce, 2 tbsp wine, 1 tbsp salt. 【Preparation process】 (1) Cut the tomato into cubes. Cut the tofu into large pieces. Slice the pork. (2) Fry the pork thoroughly in oil, add tomatoes and tofu and stir-fry well, add spices to boil, and use corn flour water to draw the sauce to serve.
【Dish name】 White meat with garlic paste 【Cuisine】 Sichuan cuisine 【Features】 The color of the dish is red, the texture is delicate and smooth, the taste is fresh and fragrant, and the red oil garlic puree has a very strong taste. 【Ingredients】 Pork rump 500 g. 50 grams of garlic, 50 grams of fine soy sauce, 10 grams of red oil, 2 grams of salt, 50 grams of cold soup, 10 grams of brown sugar, 3 grams of spices, 1 gram of monosodium glutamate. 【Preparation process】 (1) Wash the pork, cook it in the soup pot, soak it in the original soup until warm, remove the dried water, and plate the thin slices with a length of about 10 cm and a width of about 5 cm. (2) Garlic is pounded, salt and cold soup are added to form a thin paste, and become garlic paste. (3) High-grade soy sauce with brown sugar and spices boiled over low heat to make a thick consistency, and MSG is added to make a copy of soy sauce. (4) Mix the garlic paste, copied soy sauce and red oil into a sauce and pour it on the meat slices.
。 Jade rabbit sunflower tip
【Dish name】 Jade rabbit sunflower tip 【Cuisine】 Sichuan cuisine 【Features】 Fresh and salty and fragrant, fresh and tender and pleasant. 【Ingredients】 Ingredients: 500 grams of sunflower tip, 150 grams of flour Ingredients: 20 grams of cooked chicken, 20 grams of cooked lean ham, 20 grams of canned winter shoots, 1 sugar water cherry. Seasoning: Sichuan salt 4 g, ginger 10 g, green onion 15 g, pepper 1.5 g, monosodium glutamate 2 g, wet starch 15 g, milk soup 350 g, chanter fat 20 g, lard 30 g. 【Preparation process】 (1) Chop the chicken, ham and winter shoots into very fine grains. Put the wok on the fire, put 15 grams of lard, cook until 60% hot, stir-fry the chicken, ham and winter shoots, add 1 gram of Sichuan salt, 1 gram of monosodium glutamate, 0.5 grams of pepper, stir-fry well and then stir-fry into three fresh fillings. (2) Blanch the sunflower vegetables in a pot of boiling water, rinse them neatly, and rinse them in clean water. Add 0.5 grams of flour and Sichuan salt, pour boiling water and cook, knead into a ball and make 12 agents, wrap in three fresh fillings and knead into rabbit shape. (3) Put the wok on high heat, cook the lard until 50% hot, stir-fry the ginger and green onion and add the milk soup, Sichuan salt and pepper to the boil, then remove the ginger and green onion. Heat the tip of the sunflower in the pot to taste, take it out and put it in a large dish and arrange it neatly. In the pot, the MSG and wet starch are hooked into a clear second-rate mustard, drizzled with chicken fat, and poured on the heart of the dish. (4) While roasting the sunflower vegetables, steam the noodle rabbit in a basket, use cherries (cut into small pieces) to make red eyes and rabbit mouths on the rabbit's head, and then place them around and above the tip of the sunflower.
【Dish name】 White fruit roast chicken 【Belongs to the cuisine】 Sichuan cuisine 【Features】 Mellow and fresh, chicken tender, white fruit back sweet. 【Ingredients】 1250 grams of net hen, 250 grams of white fruit, 750 grams of clear soup, 500 grams of lard oil, 20 grams of chicken oil, 50 grams of ginger, garlic white, cooking wine, 2 grams of pepper and carrots, 5 grams of salt, 1 gram of monosodium glutamate, 25 grams of wet starch [Production process] (1) Remove the white fruit, heart buds, wok on high heat, burn the lard to 60% heat, and fry the white fruit until it is fished out when it is in the skin. (2) Clean chicken into boiling water and then rinsed in water; (3) Clear soup with ginger, green onion, cooking wine, pepper and chicken, boil for low heat, chicken until eight ripe, add white fruit and refined salt, when the white fruit is burned, put the chicken on the plate, surround the chicken around the chicken; put the soup in the pot on the high heat, remove the ginger and shallots, hook in the wet starch, the soup is thick with MSG, chicken fat and evenly raised the pot, called with the chicken, carrot small plum blossom around the chicken.
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