Sichuan-style cold dishes have come, who has eaten the following dishes or who will make them, raise your hand?
Sichuan-style cuttlefish
1. Treat the cuttlefish and pork loin separately, cut it with a flower knife, cut it into strips, cook it, cool it with cold water, and drain it.
2. Take a small bowl, add salt, chicken essence, pepper oil, sugar and chili oil and mix into the sauce.
3. Take a pot, add cuttlefish, pork loin, fried peanut rice, pour the sauce and mix well, plate, sprinkle with minced ginger and green onion.
Double pepper ringing screw
1. Wash, slice, cook and drain the snail meat.
2. Wash the green and red bell peppers separately, remove the stems, remove the seeds and slice them, blanch them, take a large plate, add the snail meat, bell pepper slices, add salt, monosodium glutamate, vinegar, soy sauce, sesame oil, and mix well.
Ginger shallot clams
1. Put the clams in clean water for 1-2 days, wait for them to spit out the sand, fish out and wash.
2. Pour an appropriate amount of cold water into the pot, put the clams to the opening, fish out the clam meat, pull out the black line in the meat, and wash it in clean water.
3. Take a large bowl, add clams, ginger slices, green onion, add rice wine, soy sauce, white sugar and mix well, put in the refrigerator and refrigerate for 2 hours.
Crispy crucian carp
1. Handle the crucian carp cleanly, heat the vegetable oil in a frying pan, add the crucian carp, fry until golden brown and fish out, control the oil.
2. Lay a bamboo mat in the pot, spread the sauce melon shredded, sauce ginger shredded, green onion shredded, red pepper shreds on the bamboo mat, and then put in crucian carp, put the minced pepper on the fish, pour soy sauce, cooking wine, vinegar, sugar, an appropriate amount of water, after boiling on high heat, turn the heat down until the crucian carp is crispy, turn off the heat, let it cool and then out of the pot, drizzle with sesame oil.
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