What are the most classic spicy dishes in Sichuan cuisine? You have eaten which several dishes?

Pot oil plus chili knots, plus garlic popping pot out of the aroma after adding small green vegetables and celery, leek moss popping pot, successively add water, salt, chicken essence, chicken powder, sugar, stir-frying proportionality, stir-frying to the break into the leakage spoon into a slightly drained water into the dish reserved. Stir fry pork process pot put 3 tablespoons of water, boil add very good pulp pork slices boiled to the raw fish up drained water reserved. Another pot to give 70 grams of oil, with Pixian bean paste pickled peppers stir-fried, add ginger foam, garlic paste 10 grams each, 10 grams of chili powder stir-fried flavor put a small spoon of water to boil slag, scoop out a spoonful of sauce poured on the vegetables. Add the drained pork slices, hook the sauce, and serve the fried pork on top of the vegetables. Sprinkle with chili powder, garlic and scallions. Another pot to give 30 grams of oil, boil until 80% hot, pour on the raw pork can be.

Salt fried flowers 50 grams of kernels, salt 4 grams, 20 grams of soy sauce, 11 grams of sugar, 10 grams of dried chili pepper section, 3 grams of dried pepper, 6 grams of rice wine, 10 grams of vinegar, 1 gram of chicken essence, diced scallions 20 grams of garlic 5 grams of ginger 5 grams of ginger slices, sauerkraut fish hot pot 35 grams of oil 100 grams of oil, 35 grams of water soybean meal production process: chicken patted with a knife to loosen the first cut for a 3mm thick for the crisscross knife, the deeper for the (2/3 of the original material), and then chopped into 1.5cm large dice; pour into a bowl, put salt, rice wine, water bean powder and toss. Salt, soy sauce, vinegar, sugar, chicken essence, water bean powder, rice wine, pickled fish hot pot seasoned with zi juice. Pot set on the stove fire, add some oil to 6 into the temperature under the dried chili pepper segment, pepper, fried to reddish brown,

Put into the mushroom beef fried seeds; add ginger, garlic, onion diced fried out of the aroma, to be the mushroom beef broken, cooking juice, fried sugar color bright oil, add peanut kernels, stir-fry proportionate, out of the pan on the plate can be. Taste: lychee flavor characteristics: fresh and tender, spicy but not noise, a little sweet and sour. Reminder: chicken pat loose scrape flower, conducive to perfect fast, easy to taste, dried chili pepper segment first into the pot, pepper and then put, to ensure that the dishes green spicy. Flower kernel in the fried chicken wire out of the pan into, to ensure crunchy. Grasp the demand for colored plate seasoning, fried chicken wire color date red. Kung Pao Chicken raw materials: 200 grams of raw pork, 25 grams of hair black fungus, sweet potato flour 8 grams, 25 grams of buffalo orchid slice, 3 grams of salt, 30 grams of wild pepper end,

25 grams of scallion, 15 grams of garlic, 10 grams of sugar, 12 grams of soy sauce, 12 grams of vinegar, 40 grams of sauerkraut hot pot, 1 gram of chicken essence, 80 grams of parabolic oil, 30 grams of mizutaki bean powder production process: black fungus, orchid slice cleaned neatly cut into two thick wire; raw pork cut into a good size, about 10 centimeters long, 0.3 centimeters wide two thick wire; Na bowl put salt, water bean powder tossing. Soy sauce, vinegar, sugar, chicken essence, water bean powder, pickled fish hot pot, salt 1.5 grams adjusted for the zi juice. Pan set on the stove fire, add some oil to 6 into the temperature, put into the shredded meat fried seeds, add hot pepper, ginger, garlic fried aroma, and then into the black fungus, orchid slice silk, green onion stir fry, cook the juice, to be stir-fried sugar color bright oil out of the pan on the plate can be. Taste: fish flavor characteristics: meat texture tender, ginger, garlic, green onion flavor, color flood, salty, sour, sweet, spicy and not contrary. Reminder: to use flabby meat into 3, pork lean meat into 70% of the peeled pork hind legs, the use of garlic more than ginger, nourishing juice adjusted to the lychee flavor type, on this basis, it is desirable to highlight the ginger, green onion, garlic aroma, and into the key features of the fish flavor taste.