Traditional Sichuan cuisine master cooking video playback

[Ingredients/Seasoning] 2 tablespoons of spicy bean paste

2 tablespoons soy sauce

1 tbsp rice wine

Proper amount of salt

Water 1/3 bowls

A little white powder and water.

A little sesame oil

[production process]

(1) Put all the seasonings in the oil pan and stir fry.

Stir-fry minced meat in an oil pan, pour in Mapo sauce and diced tofu, stir-fry and stew until cooked, and sprinkle chopped green onion before serving, which is the famous Mapo tofu.

Mapo tofu is quite famous, but Mapo mixed noodles or Mapo risotto is a new way to eat, which is delicious and creative.

Small fried meat:

Materials:

Pork belly 400g, pepper100g, star anise 4 pieces.

Seasoning: 1 tbsp lobster sauce, light soy sauce, cooking wine, sugar and salt.

Exercise:

1. Boil pork belly for about 10 minutes, and it is half-cooked;

2. Take out, cool and slice.

3. Slice the pepper obliquely and chop the lobster sauce:

4. Heat the wok without putting oil, stir-fry the pepper until the surface turns white, and take it out for later use:

5. Heat the wok, add the right amount of oil, add the meat slices and stir fry to get oil:

6. Add lobster sauce, star anise, soy sauce and cooking wine and stir fry:

7. Add pepper and stir-fry for a while. Season with salt and sugar!

Spicy cowpea in ginger sauce

The practice of cowpea in ginger sauce

Materials:

200 grams of tender cowpea and 40 grams of ginger.

Seasoning: about 25 grams of sesame oil, proper amount of salt, a little chicken essence and a little vinegar.

1, remove old tendons from tender cowpea, wash and drain, and cut into long sections of about 4 cm;

2. Add a little salt and oil to the boiling water and cook the cowpea until it is cooked. Do not cover it when cooking, take it out and drain it for later use;

3. Rub the ginger into mud with tools, or use a blender to make it into mud: (It's ok to make it into mud anyway)

4. Mix cowpea with ginger sauce and seasoning, and serve on a plate.