Simple homemade Szechuan dishes to make

Teaching you to learn to do Sichuan cuisine - home cooking

#Braised fish (with bone)

Practice:

1, a fish, remove the viscera and scales, clean, chopped into pieces. Put salt and marinate for 30 minutes.

2, ginger a shredded, garlic a cut garlic, scallions cut section. Like to eat spicy dry chili a cut into 3 sections.

3, the pan put two tablespoons of oil to smoke, put ginger, garlic and dried chili segment, do not burn the paste, immediately put the fish

block into it, pour soy sauce, and so the fish on both sides of the pan-fried yellow, put a small spoon of sugar, add a small bowl of water. 4, cover the lid of the pot over medium heat to simmer for 3-5 minutes, open the lid of the pot, throw onion segments out of the

pans.

Don't mix around, the fish will be broken. If you like vinegar flavor, add a little vinegar before serving.

#Sweet and Sour Fish

Practice:

1, buy skinless and boneless fish from supermarket and cut it into pieces. Put the right amount of salt and scratched, marinated for 20 minutes into an egg white, note that not the yolk, scratched.

2, put 4 tablespoons of oil in a pan and heat it up, roll the fish pieces one by one in dry cornstarch and put it in the pan to fry. Fry until both sides are browned, then fish out.

3, ginger and garlic minced, green peppers deseeded and cut into pieces. Put a small spoonful of oil in the pan and burst the garlic, put green peppers and salt to fry a little after the sheng out.

4, a small spoonful of oil in the pan, burst incense ginger, put the fried fish, gently stir a few times. In a bowl, put three tablespoons of sugar, two tablespoons of vinegar, two tablespoons of cornstarch and half a

cup of water and mix well with chopsticks and pour into the pot. Quickly push the pieces of fish with a spatula to coat each piece with the sauce, add the sauteed bell peppers, and toss to coat....

This is very tasty, but it's a pain in the ass, and it's easier to break the fish without the bones. If you don't like peppers, you can skip the peppers.

#Palace Chicken

Materials: chicken, fried and peeled peanuts, red chili peppers, dried chili peppers, peppers, soy sauce, vinegar, salt, sugar, monosodium glutamate, cornstarch, garlic, scallions.

Practice:

1. Skin the chicken and remove the fat, with the back of the knife patted twice, cut into cubes. Add salt, soy sauce, cornstarch and mix well, if you have a spoonful of cooking wine can be added. Add a small spoonful of oil and mix well.

2.

2. Red pepper seeded and cut into pieces, broccoli stalks sliced, garlic chopped garlic, scallions cut into pieces. Put a small spoon of vinegar, a spoon of soy sauce, a small spoon of sugar (do not like to eat sweet can be

not put), a large spoon of cornstarch, the right amount of monosodium glutamate with water.

3. Put the pan red, put more oil, pour in the chicken diced slip loose, see the chicken diced white, quickly removed, the oil left in the pan.

4. pot of oil burning red, put the pepper burst incense after the pepper fish out, and then put the dried chili and garlic, fire should be big, action should be fast, don't burn paste. Into the vegetables,

Add a little salt, stir fry quickly, about half a minute, pour in the good chicken, stir fry two times, to adjust the gravy pour, add peanut rice, mix two times,

Input the green onion, get up.

#Shredded Potatoes in Vinegar

Practice:

1, shredded potatoes, soak in cool water for half an hour, drain. Drain the water. Cut the scallions into pieces.

2, put two tablespoons of oil in the pan and heat. Put a handful of peppercorns fry until the surface begins to turn black, the peppercorns out.

3, put 3,4 dry red chili peppers, and then drain the shredded potatoes into it, move quickly, otherwise the dry chili peppers will

become black.

4, turn the potatoes a few times, put some vinegar, put some salt, continue to stir-fry, when the potatoes are almost cooked add green onion

segments, chicken broth, mix well out of the pot.

The key points:

1, the shredded potatoes should be cut fine and uniform. Cutting is not good can use the holiday to Chinese restaurants to train half a month

2, shredded potatoes with cool water to soak for a period of time, fried out of the more crispy

3, fried shredded potatoes, the oil must be hot, vinegar should be put early

#Steamed Beef

Main Ingredients: Lean Beef 370 grams, 75 grams of rice.

Seasoning:50g of vegetable oil, 30g of soy sauce, 3g of pepper, pepper powder, 2g of paprika, 8g of green onion, ginger, 13g of cooking wine (red wine is available), 30g of soybean

sauce, 5g of Sichuan edamame, a little coriander.

How to make:

(1) Stir-fry the rice and grind it into coarse powder. Onion cut into scallions. Chop black beans finely. Ginger mashed with a little soaked cilantro washed and chopped.

(2) beef cut into thin slices (4 cm long, 2.5 cm wide) with oil, soy sauce, ginger water edamame, soybean paste, pepper, rice flour, etc., mix well, put into a bowl on the

drawer steaming, take out the buckle plate sprinkled with scallions. Use a small dish to serve with cilantro, pepper and pepper.

Features:Tender and mellow, spicy and appetizing.

#Five Spice Chicken Wings

Raw materials: chicken wings (chicken thighs, meat, ribs can be) 500g

Spices: five spices (Asian stores have) 200g, soy sauce 50g, 50g of oil, 10g of salt, 30g of icing sugar (white sugar can also make up for it)

Methods:

1. pot of oil to heat up the pot, add the five spices, stir fry a little bit.

2. five spices into the gauze wrapped up, (of course, you are afraid of trouble can not be wrapped, but you eat when the trouble a little bit, everywhere is cumin and peppercorns < / p>

grains), add water to boil, remove the foam.

3. Add soy sauce, salt, rock sugar and chicken wings, and cook the wings to taste.

Put the rest of the soup into the refrigerator, can be used about ten times, in between you can add some salt, rock sugar and soy sauce. Very affordable!!!

#Clean stewed beef

Main ingredient:Beef 500g, white radish moderate.

Seasoning:15g of cooking wine (use red wine), 10 peppercorns, 3g of monosodium glutamate (MSG), green onion, ginger and salt.

Practice

(1) beef cut into pieces, soaked in cold water for half an hour, moved into the pot of boiling water while stewing in addition to the foam, until the meat is cooked through the foam until.

(2) at this time, the green onion (long section), ginger (pat broken), pepper, cooking wine added to the pot, stewed over moderate heat until 9 into rotten, and then put into the radish (peeled and cut hobnail block)

.

(3) Add salt and monosodium glutamate when the radish is stewed.

Features:Soup is fresh and tasty, meat is soft and flavorful

#Braised Pork

Main Ingredients 2.5kg pork

Seasonings 50g cooked oil, 120g sugar, 15g salt, 100g cooking wine (red wine can be used), 25g ginger, 50g scallions.

Style

(1) Scrape the pork skin clean of hair and dirt, roasted with fire color and put in warm water to brush clean, cut into 3 cm square pieces of meat. Onion, ginger pat loose.

(2) will be a hot pan with cooked oil brush spoon, into the 50 grams of sugar sand into the sugar color, to be the sugar fried to light red bubbles when the onion, ginger and meat into the pan

, fried to six mature, and then cook the wine, then fried for 5 minutes after adding water soaked through the meat, and then add the sugar and salt, with a small fire straight to the meat stewed rotten, skimmed off the floating oil that is

could be.

Characteristics Color red, taste sweet and salty, food and not greasy

#Home made chicken

Main ingredients Chicken, carrots 250 grams.

Seasoning Vegetable oil 800 grams, (actual consumption of about 50 grams), 40 grams of soy sauce, 100 grams of soybean paste (larger Asian stores have), 5 grams of oil, 10 grams of salt, ginger 5 grams

, MSG 5 grams of soup 1,500 grams (the old rules, with water).

Style

(1) chicken open to remove viscera, bones, chopped into pieces, fried in 80% hot oil and fish out. Carrot peeled into triangles, also fried in oil and fished out (if you do not want to

with deep frying, you can just fry a little). Cut onion and ginger into slices.

(2) the first net bean paste with a little oil fried crisp, note soup to cook for a while, go to the bean paste residue, and then under the chicken and onion, ginger, salt and cooking wine, cook through the skimming froth, with

wen fire simmering to 8 rotten under the carrots, chickens and carrots are rotten, collect the thick juice, seasoning a little taste into it.

Features Fresh and flavorful, one of the便菜.

#Mushroom meat

Raw materials 200g of skinless pork, 200g of mushrooms

Supporting materials 75g of oil, 3g of salt, cooking wine (of course, you can also use red wine), 13g of green onions, 15g of wet starch, 3g of monosodium glutamate (MSG), 8g of ginger, a moderate amount of broth (with water), pepper, pepper, pepper, each a little.

Practice

1. meat and mushrooms are sliced, meat with salt, cooking wine mix, slurry on the wet starch.

2. Use cooking wine, monosodium glutamate, green onion, ginger, soup, pepper, pepper, wet starch to the juice.

3. frying pan hot oil, oil hot that is under the meat, under the side of the spoon to promote, to be scattered meat, to be scattered after the taste of mushrooms fried a few times, and then poured into the good juice, to be bubbly when turned into

Home cooking three delicious

Garlic steamed string beans

Raw materials: 500 grams of young string beans green peppers, red peppers, each 50 grams of eggs, 50 grams of onions, garlic 30 grams of sesame seeds, oil crispy peppers. grams of cooked sesame seeds, crispy peanuts, crispy cashew nuts, Meiji fresh soy sauce, refined salt, monosodium glutamate 50 grams of salad oil

Methods:

1. tender bean curd treatment, cut into 1 cm long section, into the boiling water pot blanching water out; green and red peppers, green onions, wash, respectively, cut into julienne.

2. Eggs knocked into the bowl and stirred, into the bean curd, seasoned with salt, the U.S. extremely fresh soy sauce, monosodium glutamate, mix well and then plate, and then on the cage steaming about 3 minutes out of the cage.

3. Finally, the cooked sesame seeds, crispy peanuts, cashew nuts, shredded green onions, green and red pepper, garlic rice sprinkled in order on the steamed bean curd, and then poured on the hot salad oil that is completed.

Features: mellow garlic aroma, fresh flavor.

Salted egg yolk fire bureau winter melon

Raw materials: winter melon 1000 grams cooked salted egg yolk 4 green pepper, red pepper 50 grams of starch 100 grams of salt, monosodium glutamate, fresh soup, Salad oil 1500 grams (consumed about 75 grams)

Method:

1. winter melon peeled and cut into rhombus-shaped slices, add an appropriate amount of salt code taste, and then pat the starch; cooked salted egg yolk pressed into the mush; green and red peppers were cut into granules. ; green and red peppers were cut into grains.

2. net pot on the fire, injected salad oil burned to 60% heat, into the winter melon slices fried to the outside crispy tender inside, pour out the oil.

3. pot to stay a little oil, into the salted egg yolk fried to turn sand, mixed into a little soup, seasoning salt, monosodium glutamate, and finally poured into the melon slices, sprinkled into the green and red pepper particles, stir-fry evenly, out of the pan into the plate.

Features: winter melon is crisp and tender, salty and slightly spicy.

Golden strips of wolfberry

Raw materials: 800 grams of potatoes, goji berries 10 grams of honey, sugar, salad oil 1500 grams (about 75 grams)

Methods:

1. Potatoes peeled and cleaned, cut into 5 centimeters long, 1 centimeter square strips, put into the clean water rinse clean; goji berries soak up with warm water.

2. net pot into the salad oil to seventy percent of the heat, into the potato strips, deep-fried to golden brown when poured out the oil.

3. Another pot on the fire, put sugar, honey and an appropriate amount of water, simmer until the sugar sauce sticky, pour into the fried potato strips, dipped in sugar, after the pan on the plate, sprinkled with goji berries that is.

Features: golden color, sweet taste.

New flavor family gazpacho four

Summer heat, loss of appetite, which is many people upset about a thing. However, a bowl of millet porridge and two plates of delicious gazpacho at mealtime will surely whet your appetite.

Below, I will introduce readers to the four raw materials easy to get, the production method is simple home gazpacho.

Grape Lotus Root

Raw materials: 500 grams of young lotus root 500 grams of fresh grapes, 100 grams of raisins, 200 grams of honey, 5 red cherries, cucumber, 1 small section

Methods:

1?Fresh grapes torn off the skin, pick the seeds with a toothpick, and use a juicer to squeeze the juice. Raisins chopped, Na pot, add grape juice, honey mixed well, that is, grape honey juice.

2 tender lotus root scrape clean, cut into thick about 0.2 cm round piece, and then wash with water twice, into the boiling water pot blanch to the raw, out into the cool water cast cool, control the water, and then into the grape honey juice, mix well, into the refrigerator about 30 minutes, take out of the plate, garnish with red cherries and cut into the Buddha's hand flowers of the cucumber, that is to become.

Features: sweet and crispy, cool and delicious.

Jade Chicken

Raw materials: 150 grams of chicken breast 75 grams of tender cucumber 50 grams of protein syrup 25 grams of squash 1 fresh bell pepper 5 grams of cilantro 2 grams of ginger salt, monosodium glutamate (MSG), cooking wine, balsamic vinegar, sesame oil, red oil, appropriate amount

Method:

1? Mixed sizing; young cucumber longitudinal split into two halves, sliced with a slanting knife, with a little salt marinade, drain the juice; loose eggs clean, cut into small dices; squash chopped into fine grains; red bell pepper, cilantro, respectively, chopped into a fine powder.

2 will loose eggs, squash grain, red pepper and coriander end **** Na bowl, add salt, vinegar, sesame oil, red oil, ginger juice, monosodium glutamate, etc., mix into the pine flower squash flavor juice.

3 pot mixed with water on the fire boiling, shaking under the sliced chicken sizing, blanch after fishing into the cool water to rinse, and cucumber slices into a round plate, poured on the adjusted pine flower squash flavor juice, that is.

Features: chicken slices smooth and tender, cucumber crisp, salty, sour and spicy.

Mustard Sauce Sour Pulled Pork

Raw materials: 1 fresh pulled pork cooked chicken breast, cooked ham meat 50 grams of pickled carrots, pickled cauliflower 10 grams of sour plums, parsley, garlic 5 grams of mustard sauce 10 grams of sesame paste 15 grams of vinegar 50 grams of salt, monosodium glutamate, sesame oil, red oil, fresh broth, each in moderation

Measurement:

1 fresh Pulled Pork cut into a 0.3-centimeter-wide strip; cooked chicken breast with the hand of the cucumber, the cucumber is crisp, salty and spicy, and then pouring a good pine flower squeezed vegetables. ; cooked chicken breast torn into shreds by hand; cooked ham meat cut into thin shreds; sour white radish, pickled cauliflower were cut into small dices; pickled plums, cilantro were chopped into mince; garlic kernel made into a puree.

2. Sesame paste into a bowl, first stirred into a thin paste with fresh soup, then add mustard sauce, sour white radish, sour cauliflower, sour plum, cilantro, garlic, vinegar, salt, monosodium glutamate and sesame oil, red oil, mix into the sauce, and finally into the pulled pork, shredded chicken, shredded ham, mix well, and then into the plate.

Features: smooth and soft, sour and slightly spicy, strong flavor of sesame sauce.

Guanhuan shrimp

Raw materials: 3 young cucumber 36 large fresh shrimp 75 grams of seafood sauce, 2 pieces of milk protein 50 grams of white onion 5 grams of cooked sesame 15 grams of salt, cooking wine, monosodium glutamate (MSG), chicken broth, pepper, broth, sesame oil, each in moderation

Methods:

1 fresh shrimp washed and squeezed out of the water, salt, cooking wine, MSG, and egg white pulp, mix well. Mix well, and put into the refrigerator to chill about 10 minutes; tender cucumber cut off the two ends, and then cut into 0.5 cm thick round slices, and then use a knife to spin off the middle of the seeds into the melon ring; pumpkin milk pressed into the mud.

2?Seafood sauce into a small bowl, first with fresh soup? open, and then add the nanmilk puree, refined salt, monosodium glutamate, chicken essence, pepper, minced green onion, sesame oil, etc., mix well into seafood milk sauce.

3?The chilled shrimp a wear into a melon ring, one by one after the system, into the pot of boiling water blanching to the break, fish out of the cast cool, and then drain the water, neatly arranged into the plate, pouring on the good flavor sauce, that is.

Features: shrimp fresh, melon green crisp.

Home-style Sichuan cuisine --- sweet and sour pork

The method of preparation is very simple, one look will be! Hope you like it!!!

Main ingredient: chopped spare ribs

Ingredients: sugar, vinegar, soy sauce, salt

Step 1: Put water in a frying pan, bring it to a boil, pour in the spare ribs, add green onion and ginger, a few drops of soy sauce, and cook until the water dries up and the ribs are cooked through! Clip out the ribs!!!

Step 2: Re-enter the oil in the frying pan, hot oil into the ribs, add sugar, vinegar, a few drops of salt, with medium heat, boiling state, between

need to stir-fry a number of times, straight to the oil to burn dry, plate can be!

Boiled sliced meat

Raw materials:

Brussels sprouts , sliced meat.

What vegetables are good, variety does not matter. Sliced meat is also arbitrary, pig, cow all no problem.

Brussels sprouts washed, cut a knife from the center, into two sections.

Pork slices, do not have to be very thin.

Seasoning:

Shredded green onion, sliced garlic, sliced ginger (I didn't buy it today, so I used ginger powder instead), a tablespoon of parapet bean curd, dried chili peppers, peppercorns

Preparation:

1, cut the meat slices marinated in cornstarch, salt, cooking wine for a while. Personally, I like to put more starch, so that the soup will not be too thin in a while, the meat is also more tender.

2, hot pot, do not put the oil, the chili and pepper in the pot, and so smoke and smell the spicy flavor after the pot. The fire must not be big, or it will be all mushy, especially the chili.

Roll the peppercorns into a powder, chili pepper cut into sections.

Practice:

1, the pot of oil, sautéed onion, ginger, garlic, under the bean paste, a little turn a few times

2, add appropriate amount of water, salt, chicken powder. I also cut a few larger pieces of green onion and put them in to cook together.

3, wait for the water to boil, pick out the large pieces of green onion.

The next bok choy, a little hot can be out of the pot, do not cook, keep this crunchy best.

Blanched bok choy in the pot, you can see the vegetables are still very green and quite.

4, and then wait for the water to boil, turn off the heat, shake the meat, a piece of down to the pot, and then turn on the heat, use chopsticks to turn a few times, make sure that the meat did not stick together, cover the lid of the pot and cook for a while, until the meat is cooked through.

5, cooked meat slices served to just put the green vegetables in the pot, sprinkled with pre-prepared pepper and chili.

It's not over yet!

The last step: a clean pot to boil a few tablespoons of oil, until the oil smoke poured into the basin this is complete.

You can hear a "ching-ing" sound.

Liver and waist stir-fry

Materials: pork liver, pork waist.

Practice: pork waist washed, pick off the middle of the white east, wash more than a few times, cut into flowers,

pork liver sliced, thick and thin

Applications: black fungus, soy sauce, pickled chili, pickled ginger, scallion, ginger, garlic, chicken broth (monosodium glutamate), cornstarch, cooking wine

boiled hair black fungus

clear bamboo shoots leaf

the liver and waist with. Starch, cooking wine marinade

Frying pan with oil

Oil is very hot, pour in the liver and waist, stir fry a few times

Put in the black fungus, pickled ginger, pickled chili peppers, ginger, garlic cloves, soy sauce, scallions, chicken seasoning quickly turn a few times to start

Dish up

back to the meat

Instruments:

Pork skinned pork, bell pepper (or garlic), bean sauce, pork, pork, pork, pork, pork and garlic. or garlic cloves), bean paste, dark soy sauce, ginger, monosodium glutamate, refined oil.

Make hair:

1. Pork pieces into the water to cook and cut into thin slices, green onions, green pepper cut into segments.

2. Oil is hot, meat slices into the stir fry.

3. When the meat comes out of the oil and rolls up, put in green peppers, bean paste and other seasonings, stir-fry a few times.

(To add a little soy sauce color Oh, out of the pan is also less sugar.)

Friends who like Sichuan cuisine must try it!

In recent years, Sichuan cuisine has a number of popular national dishes, boiled fish, spicy crab for several years, and there are more improved and innovative varieties come out. In addition, several of Sichuan's signature dishes have a long history but are old and spicy, claiming one of its home turf, Chongqing.

Spicy snails

The meat of the snail is sweet, salty and cold in nature, and has the effect of clearing away heat and water, detoxifying and eliminating pain, as well as being quite rich in calcium. Chongqing's famous Tao Ranju restaurant started out as a spicy snail restaurant.

Raw materials: 1,000 grams of snails, dried chili peppers, PI county bean petals, peppercorns, ginger rice, garlic, soy sauce, cooking wine, vinegar, salt, sugar, chicken essence, cooked sesame seeds, green onions, each appropriate amount.

Methods: ① snails cleaned into the pot, add water and wine, vinegar boiling, go to the head of the shell. ② frying pan oil hot, under the dry chili pepper section, fried to brown-red, under the pepper, ginger rice, garlic, Pixian bean stir-fry until fragrant. Under the snail stir-fry, in turn under the wine, vinegar, salt, sugar, soy sauce, monosodium glutamate (MSG), stir-fry over high heat, to be snail cooked, flavored, pots and pans, sprinkled with cooked sesame seeds, scallions can be on the table.

Shancheng Spicy Chicken

Specialized materials, the main ingredients must be selected from domesticated roosters killed now cooking, to maintain the freshness and fatness, auxiliary non-Sichuan two gold stripes of chili peppers and Sichuan-produced Maowen Dahongpao pepper do not have to be, and is very much a test of chef to the mastery of the fire.

Raw materials: 500 grams of rooster, peppercorns, dried chili peppers, cooked sesame seeds, cooking wine, soy sauce, ginger, green onion, chicken essence, each appropriate amount.

Method of production: ① rooster gutted and washed, chopped into small pieces. Ginger, green onion, dried chili pepper cut and spare. ② chicken into a bowl, add soy sauce, cooking wine, monosodium glutamate (MSG), salt, ginger, peppercorns, etc. Mix well, marinate 10 to 15 minutes. ③ frying pan on the fire, the oil is hot under the dried chili pepper section fried to brown-red; into the marinated chicken, pepper stir-fry, chicken cooked crispy, add wine, soy sauce, monosodium glutamate, ginger, turn to medium heat and stir-fry for 2 minutes, with a leaky ladybird to remove the remaining oil, pots and pans, sprinkle cooked sesame seeds, scallions can be on the table.

Lianshan Huiban Pork

The classic Sichuan home cooking. In Sichuan, it is also known as "boiled pot meat". Due to the different products and tastes of different places in Sichuan, there are many ways to make this dish, which is mainly expressed in the different ingredients and flavors.

Raw materials: 500 grams of pork, garlic, green pepper, dry red pepper, Yongchuan tempeh, fried pot helmet, Pixian soybean, soy sauce, pickled ginger, mash juice, chicken essence, salt, sugar, green onions, each appropriate amount.

Methods: ① pork into the boiling water blanch to remove blood, fish out and smear the mash juice and salt while hot, put into the cage to steam to the meat skin poi soft, remove and cool. ② dried chili peppers, green onions, garlic cloves cut into knots, ginger and green pepper slices, fried crispy pot helmet cut into triangles. ③ frying pan on high heat, oil to 60% hot, under the dry chili pepper fried incense out; pour into the meat slices stir-fried "lamps nest", add soy sauce, bean curd, edamame, sugar, stir-fry for a few moments, under the garlic cloves, pickled ginger, green peppers, scallions, pot helmets, stir-fry flavor, add fried dry chili pepper, chicken stir-fry slightly, plate.

Shredded pork with fish

Fish aroma, is one of the main traditional flavors of Sichuan cuisine. This method originated from the unique Sichuan folk cooking fish seasoning method, and now has been widely used in Sichuan cooked dishes.

Raw materials: 300 grams of pork leg meat, water hair yucca slices, water hair fungus, pickled peppers, pickled ginger, scallions, garlic, starch, soy sauce, vinegar, wine, salt, sugar, broth, each appropriate amount.

Method of production: ① pork cut into thick wire, yucca slices, fungus shredded, and shredded meat into the bowl, plus salt, wine, wet starch mix. ② pickled peppers chopped fine with sugar, vinegar, monosodium glutamate, starch, broth into sweet and sour sauce spare. ③ frying pan on high heat, oil to 60% hot, under the mix of shredded meat stir-fried, plus pickled pepper, ginger, garlic and green onions, bursting out of the flavor, cooking gravy, upside down a few can be.

Sauerkraut fish

Chongqing home cooking trailblazer, fried rich one side of the water, one side of the people.

Raw materials: grass carp a, pickled sauerkraut 250 grams, 2 eggs, lard, ginger, garlic rice, scallions, scallion knots, pickled red pepper, cooking wine, balsamic vinegar, monosodium glutamate, pepper, dry fine soybean meal, peppercorns, each appropriate amount.

Method of production: ① cut the head of the fish, take off two fans of fish meat, fish bone cut pieces, fish meat diagonal knife into thin slices. Sauerkraut cut into slices, eggs take egg white and dry fine bean flour into egg white bean flour. ② fish slices with wine, salt, monosodium glutamate, vinegar, ginger, green onion section code flavor, with egg white bean powder mix. ③ frying pan oil to fifty percent heat, into the fish head, fish bones stir-frying to the raw fish; pot to leave a little oil, add pepper, pickles, pickled peppers, ginger stir-fry, under the soup, pour into the wine, vinegar, salt, pepper simmering flavor, first under the head of the fish, fish bones cook for a few minutes, and then under the fish slices cook for 2 to 3 minutes, even with the fish with the soup poured into a pot, sprinkled with minced ginger, garlic, scallions. ④Inside the pot, put a little oil to boil until five mature, evenly pour on the ginger, garlic rice, scallion.

Maotou hot pot

Raw materials: yellow ox tripe, green garlic cloves, green onion 250 grams, beef liver, beef waist, beef spinal cord, mash juice 100 grams, 500 grams of fresh vegetables, dried chili, ginger, drums 40 grams, egg white 6, beef broth 2,500 grams, 200 grams of butter

Method: cut three centimeters of maw width, beef waist, beef liver, beef, thin slices of green onion and garlic, slice 8 cm long. Cut into 8 centimeters long. Butter 75 grams burned to sixty percent heat, put bean paste fried crisp, add ginger chili pepper, fried, add beef broth boil, put wine, drums, mash juice boil into a hot pot, marinade. Spinal cord, tripe, beef liver, beef waist, beef and green garlic seedlings, scallions, fresh vegetables, refined salt, butter were loaded into the plate can be.

For more Sichuan dishes, please see:

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33 Homemade Szechuan Cuisine Practices (Pictures + Text Instructions)

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