"Come on!"

Zhong Tianzheng patted himself.

He then made the dish of Putian lo mein, 300 grams of braised meat, 3 slices of Chinese cabbage, 4 shiitake mushrooms, 2 corianders, 150 grams of oil noodles or 3 red mushrooms seasoning

4 cups water, 1 teaspoon salt, 2 tbsp soy sauce, 4 tbsp wet starch. A pinch of pepper, 4 tablespoons vinegar

Wash the Chinese cabbage, cut into shreds, soak the mushrooms until soft and cut into shreds, fry the mushrooms with two tablespoons of oil, then add the Chinese cabbage and fry until soft, add seasonings (1) to boil, change to low heat, and put in the meat marinade and cook.

Bring the other half pot of water to a boil, add the noodles to cook, and remove them into a bowl. When the meat is cooked and the soup is thick, turn off the heat and add seasoning(2) and the washed and chopped coriander. Put the noodles in a bowl, drizzle with boiled meat and serve.

Ingredients for braised soup: scallops, shrimps, razor clams, shiitake mushrooms, dried squid, lean meat, duck eggs, garlic Cut the shiitake mushrooms and dried squid into strips, soak them in water for 15 minutes, then drain and set aside. Slice the lean meat and add sweet potato powder to dip well.

Chop the garlic and stir-fry in oil until fragrant, then stir-fry the shiitake mushrooms, dried squid, scallops and shrimp a few times. In addition, boil water in a pot (how much water to add depends on the amount of food, generally two people need to add about 1000ml of water), pour in 2 fried raw materials and lean meat.

When the soup is boiling, add thickening, then break the duck eggs and stir well, then slowly pour them into the boiling soup. After adding salt and monosodium glutamate to taste, a pot of authentic lo noodle soup base becomes fresh!

"After passing the special training, do you want to challenge some additional Sichuan cuisine?"

"I do!"

So, Zhong Tianzheng decided to make Sichuan cuisine.

Pork loin and green bamboo shoots, watery black fungus (1): salt, chicken essence, monosodium glutamate, sugar, aged vinegar, (sweet and sour 1:1) light soy sauce, dark soy sauce, fresh soup (water), water starch (mixed into a bowl of juice)

Soaked red pepper (minced mushroom), ginger rice, garlic rice, fish eye green onion. Fish aroma, characteristics: salty, fresh and sweet and sour, green onion, ginger and garlic are prominent

Cut the pork loin into two thick filaments about 8cm long and 0.3cm thick, add salt and cooking wine and stir until it is strong, then put water and starch and stir well, seal the oil and set aside. Cut green bamboo shoots and fungus into thin strips. And the green shoots are salted with a small amount of salt.

Heat the oil, warm the medium oil, smooth the shredded meat, turn white, remove and drain the oil for later use. Rinse the salted shoots and drain.

Leave the bottom oil in the pot, soak the pepper minced pepper, ginger and garlic at medium oil temperature, fry the fragrance and red oil, then put the green bamboo shoots and fungus to stir-fry and put in the shredded meat that slides through the oil. Stir-fry evenly, pour in the pre-mixed bowl juice, and add the fish eye green onion. Stir-fry the sauce evenly, and after the green onion is fragrant, remove from the pot and put it on a plate.

Ingredients: tenderloin, green bamboo shoots, black fungus, pepper, cooking wine, garlic, ginger, green onion, watercress, light soy sauce, starch, egg, Sichuan peppercorns, dried chili, water, salt, sugar.

Cut the pork spine into shreds, marinate with salt, cooking wine, egg white, starch; cut the green bamboo shoots into strips, ginger and garlic than all the foam for later use; cut ginger and garlic foam, chopped green onion, dried chili pepper and dried pepper separately for later use; add rice vinegar, sugar, light soy sauce, starch and salt to the ginger and garlic foam; use the green onion, ginger, garlic, dried chili pepper and dried peppercorns prepared in front of the pot, pour in the watercress over low heat after the fragrance is fragrant, and fry the red oil;

Add the shredded meat and stir-fry until the shredded meat is completely discolored; after the shredded meat is completely discolored, add the green bamboo shoots and fungus, stir-fry slightly to make the seasoning even; pour in the fish sauce, reduce the juice over high heat and quickly turn the pot, so that the fish flavor juice is stained on each dish; add a little sesame oil after the juice is collected and you can start the pot.

Lean pork, winter bamboo shoots, black fungus, shredded carrots, green onions, garlic, ginger, homemade chopped peppers, broth (or water), salt, sugar, vinegar, light soy sauce, lake

Shred the soaked black fungus, shred the magnolia slices, shred the lean pork, mince the green onion, ginger and garlic, marinate the shredded meat with a little salt, cooking wine and starch, and mix the starch, salt, sugar, vinegar, light soy sauce and broth (or water) into a sauce;

Stir-fry the shredded meat with a spatula on the side of the pot after the meat turns white, add homemade chopped pepper, minced garlic and minced ginger to stir-fry until fragrant, stir-fry the shredded meat evenly, add the shredded carrots after blanching in advance and stir-fry for about one minute;

Then add the magnolia silk and black fungus silk and stir-fry for a while, pour in the sauce, and add chopped green onion to stir-fry evenly when the soup is sticky.

Ingredients: Fatty and lean pork, fungus, bamboo shoots, green peppers, carrots, pickled peppers, green onions, ginger, garlic, sugar, vinegar, salt, dark soy sauce, light soy sauce, starch.

Cut the pork into thin strips, add salt, sugar, starch and oil and mix well, and shred bamboo shoots, fungus, green peppers and carrots. Green peppers and carrots are used for color matching, as long as a little is enough;

Cut green onions, ginger, garlic and red pickled peppers, and use more ginger; make half a bowl of fish sauce for later use, and prepare salt, sugar, vinegar, dark soy sauce, light soy sauce, starch and broth;

Stir-fry the meat in a hot pan with hot oil. Put more oil, and put enough at one time;

Pull the shredded meat to the side, add the green onion, ginger, garlic and red pickled pepper to roast until fragrant. Stir-fry with shredded pork and set aside; stir-fry bamboo shoots, fungus, green peppers and carrots with the bottom oil of the original pot; stir-fry until the fungus fryer adds salt to taste; then pour the shredded meat back into the pot;

Stir-fry and add the fish sauce, quickly turn evenly and then get out of the pot.

Ingredients: lettuce, pork, salt, starch, dried chili, Sichuan pepper, green onion, sugar, vinegar, Sichuan pepper powder, bean paste, dark soy sauce. Peel and shred lettuce, add salt to marinate to get water, shred pork, put a little starch and mix well, cut peppercorns and dried chili peppers into sections;

Next, make the dish of fish-flavored shredded pork.

Rinse the marinated lettuce with water, squeeze out the excess water with your hands slightly, mix the sweet and sour sauce in advance, add starch, Sichuan pepper powder, sugar, vinegar, green onion and a little water to the bowl, heat the oil in the pot, pour the shredded meat into the pan and fry until it turns white;

Add the bean paste and dark soy sauce, stir-fry evenly, pour in the shredded lettuce and stir-fry over high heat;

Pour in the sauce and stir-fry over high heat.

Lean pork, watery fungus, king oyster mushroom, carrot, green onion, ginger, wild pepper, garlic paste, sweet noodle sauce, chicken essence, starch, cooking oil, vinegar.

Use your hands to grasp and pinch the shredded meat until it feels slippery and sticky. Add 1 tablespoon of water, continue to grasp and pinch until the water absorbs the hair stem, and then repeat the process of adding water, grasping and pinching many times until you feel that the water is no longer absorbed, pour out the excess water, add the starch, grasp and pinch evenly and set aside;

Shredded king oyster mushrooms, radish and fungus, green onion and chopped flowers in a bowl, ginger and wild pepper minced and minced with garlic, sweet noodle sauce and chicken essence, heat a wok without oil. Put the shredded oyster mushrooms, shredded fungus and carrots in the dish and stir-fry them for about 2 minutes, put them into the dish plate after they become soft and broken; put oil in the wok, burn to 60% heat (150 °C), pour in the shredded meat, quickly spread and fry for about 1 minute, change color and turn white, that is, filter the oil out of the pot;

Leave the remaining oil in the pan, pour in the seasoning in the seasoning bowl, stir-fry over low heat for about 2 minutes, reduce the heat to high, fry the chopped green onion in the pan until translucent, about half a minute;

Pour in the shredded pork and garnish from the plate, stir-fry until the oil is bright, about 2 minutes, add 10ml of vinegar, stir-fry evenly and remove from the pan.

Pork, pickled pepper, fungus, bamboo shoots, green onions, ginger, garlic, dry starch, salt, oil, soy sauce, balsamic vinegar, cooking wine, sugar, water starch. Cut the pork into slices horizontally, then cut into matchstick-sized shreds, add half a teaspoon of salt and a teaspoon of starch to the shredded meat, stir well, shred the winter bamboo shoots and black fungus, chop the pickled pepper, mince the ginger and garlic, and chop the green onion;

1 tablespoon of soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of cooking wine, 1 tablespoon of 1/2 white sugar, 2 tablespoons of water starch, mixed into fish sauce;

Heat the pot over high heat, add a little more oil than usual to stir-fry, and fry the meat silky and smooth when it is 60% hot;

Stir-fry until the shredded meat turns white, add pickled pepper and ginger and garlic, stir-fry for about two minutes, stir-fry until the red oil is stir-fried;

Put the shredded bamboo shoots and fungus into the stir-fry a few times, pour in the fish sauce and minced green onions, stir-fry evenly, and then you can get out of the pot.

Ingredients: lean pork, slices of magnolia, fungus, green onion, garlic, ginger, pickled red pepper, salt, sugar, vinegar, soy sauce, broth (or water), wet starch, cooking oil.

Soak the fungus in warm water and cut into shreds, shred the magnolia slices, shred the lean pork, chop the green onion into chopped green onions, mince the garlic and mince the ginger; marinate the shredded meat with a little salt and 10 grams of wet starch; stomp the soaked red pepper into minced pieces; mix 15 grams of wet starch, salt, sugar, vinegar, soy sauce and broth into juice;

Heat the pot, add oil, pour in the shredded meat and stir-fry, add the soaked red pepper, minced garlic and ginger and stir-fry until fragrant, add the fungus shreds and magnolia shreds and stir-fry a few times;

Pour in the sauce and chopped green onion and stir well.

Ingredients: pork loin, chili pepper, winter bamboo shoots, carrots, fungus, red pickled pepper, vinegar, light soy sauce, cooking wine, sugar, salt, pepper, egg white, water starch, green onion, minced garlic, ginger.

Cut the soaked fungus, pepper, carrot and winter bamboo shoots into shreds, mince green onions, ginger and garlic; cut the tenderloin into shreds, marinate them in advance with cooking wine, pepper, a little salt, water starch and egg whites, and add oil and grasp the ginger evenly; vinegar, soy sauce, sugar, starch, salt, chicken essence, water, minced ginger and minced garlic are mixed into a bowl of juice and set aside;

Heat the pot, put a small amount of oil, the meat is silky and loose, and the color change is served; then the side dishes are fried and put out for later use; leave a little base oil in the pot, fry the chives, ginger and minced garlic, add the red pickled pepper and stir-fry the fragrance and red oil; the shredded meat is quickly stir-fried;

Immediately add the rest of the side dishes, stir-fry a few times, then cook into the prepared bowl juice, quickly stir-fry evenly, and then you can start the pot.

Half a catty of shredded tenderloin accessories: 1 gram of salt, 15 grams of sugar, 5 grams of vinegar, half a bowl of water, an appropriate amount of cornstarch, 1 gram of soy sauce, an appropriate amount of bean paste, 3 shiitake mushrooms, green onions, half a green pepper, half a red pepper, half a white callus, carrot, ginger, garlic take 1 bowl, add half a bowl of water, put in salt, sugar, vinegar, corn starch and soy sauce in turn and mix well for later use;

Shred or mince the other ingredients, shred the tenderloin, add salt, chicken powder, pepper, cornstarch and a little water, grab until sticky and marinate for 10 minutes;

Heat the oil in the pot, add the shredded meat and quickly disperse, until the color turns white, then turn off the heat and put it out for later use; leave the bottom oil in the pot and fry the minced garlic and ginger until fragrant, then add the appropriate amount of bean paste and stir-fry until fragrant;

Add carrots and white shreds and stir-fry until soft, then add mushrooms, green peppers, and finally add green onions and shredded meat;

250 grams of lean meat, 70 grams of water fungus, 30 grams of half a carrot and pickled pepper, 2 green onions, 1 small piece of ginger, 5 cloves of garlic, appropriate amount of starch, cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar, chicken essence

Wash the lean meat and cut it into thick strips, put it in a bowl, add salt and water starch and mix thoroughly. Wash the green onions, ginger and garlic, and cut into shreds for later use. Shred the fungus and carrots and set aside.

Mix sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, minced ginger, minced garlic, broth, chicken essence, water, and starch into a fish sauce.

Put oil in the pot, pour in the shredded meat when the oil is boiled to fifty percent of the hot oil, fry it and then add the pickled pepper, when the fry is excellent, then pour in the fungus, carrot shreds and fish flavor, and fry a few times.

250g of lean meat, 50g of black fungus, 50g of carrots, 40g of green peppers, appropriate amount of bean paste, appropriate amount of green onion, appropriate amount of minced ginger, appropriate amount of minced garlic, appropriate amount of sugar, appropriate amount of balsamic vinegar, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of water starch

Shred the carrots, wash the green peppers, remove the stems and cut into shreds, and tear the fungus into small pieces for later use.

Wash and shred the lean meat and marinate with salt, pepper, cooking wine, egg whites, and starch for 10 minutes. A spoonful of bean paste, mince the green onion, ginger and garlic. Take a small bowl and mix it with sugar, balsamic vinegar, cooking wine, salt, soy sauce, a small amount of water, and water starch to form a sauce. Because the bean paste is very salty, don't put salt if the mouth is not heavy.

Cut the pulped meat into the pan and fry until the shredded meat turns white, move to a plate and set aside. Put a little oil in the original pot, and the carrot is not easy to fry twice, then pull it aside, and fry it in the bean paste until fragrant with red oil.

Stir-fry the shallot, ginger and garlic with other ingredients, and stir-fry the shredded meat together.

The last step is to pour in the mixed juice in a small bowl and stir-fry evenly.

First, the selection of materials. Tenderloin is preferred and is more tender to eat. Chop the pickled peppers carefully before putting them in the pan so that they can be fried in bright red oil.

The second is heat. Stir-fried fish and shredded pork should be fried quickly, the fire should be big enough, and the pot gas should be sufficient, so that the fried dishes will naturally taste good.

The third is proportion. Fish-flavored shredded meat pays attention to "seeing oil but not soup", and the proportion of seasoning of fish-flavored sauce should be well controlled. ginger

Bamboo shoots and garlic should be chopped, and fried together with pickled peppers until crispy, stir-fried to produce a spicy fragrance, and at the same time make people not feel spicy after eating in their mouths.

The fish-flavored shredded meat is finely selected, the color of the finished dish is ruddy, rich in fish fragrance, and it has the characteristics of salty, sweet, sour and spicy, and the texture of the shredded meat is smooth and tender.

And then make the pork tenderloin dish.

Pork is rich in protein and a variety of fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia;

Bamboo shoots are rich in nutrients such as B vitamins and niacin, and have the characteristics of low fat, low sugar and high dietary fiber, which can absorb a large amount of oil to increase the taste.

Black fungus is rich in iron, which has the effect of nourishing blood and rejuvenating the skin, making the skin rosy, and can prevent and treat iron deficiency anemia;

Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, mutton liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, beef, and it is not suitable to drink a lot of tea after eating pork.

Bamboo shoots should not be eaten with lamb liver. Fungus should not be eaten with snails, pheasants, and wild ducks. Eggs should not be boiled with sugar. Avoid undercooked or boiled eggs.

Next, make Kung Pao Chicken.

Preserved meat (225 grams), peanuts (50 grams). Excipients: green onion (45 grams), ginger (10 grams).

Dried chili pepper (8 g), Sichuan pepper (1.5 g), salad oil (60 g), salt (2 g), cooking wine (2 g), monosodium glutamate (1 g), soy sauce (6.5 g), sugar (10 g), vinegar (7 g), water starch (22 g) [8] .

Pat the chicken breast with the back of a knife, cut it into small cubes, add a tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt, and a teaspoon of starch to marinate for 10 minutes, then mix well with water starch.

Wash the green onions and cut them into sections, wash the dried chili peppers, cut off the two ends to remove the pepper seeds, and cut the cucumbers into cubes.

In a small bowl, add soy sauce, balsamic vinegar, salt, ginger ale, sugar and cooking wine, mix well to make a sauce.

Leave the bottom oil in the pot, add the peppercorns and dried chili peppers after heating, stir-fry over low heat to bring out the fragrance, and then add the green onions.

Add the diced chicken, put 1 tablespoon of cooking wine, stir-fry the diced chicken to change color, and then pour in the water starch.

Finally, add the sauce, then add cooked peanuts, stir-fry evenly, and thicken with water starch.

Brew peanuts with boiling water, peel off the skin, fry the peanuts in cold oil in a cold pan (not easy to scorch), fry over medium heat until lightly browned, and then put them on a large plate to dissipate and set aside.

The characteristics of Kung Pao Chicken are sweet and spicy, sweet and spicy, the tenderness of the chicken and the crispiness of the peanuts, the entrance is spicy and crispy, red but not spicy, spicy but not fierce, and the meat is smooth and crispy.

After the entrance of Kung Pao Chicken, the tip of the tongue first feels slightly numb, light spicy, and then impacts the taste buds is a sweetness, and there will be a little "sour" feeling when chewing, numb, spicy, sour, sweet wrapped in chicken, green onions, peanuts make people want to stop.

The name of Kung Pao Chicken is the same everywhere, but the practice is different:

The Sichuan version of Kung Pao Chicken is made of chicken breast, because the chicken breast is not easy to taste, and the fried chicken is easy to be tender and insufficient, so you need to beat the chicken a few times with the back of a knife before starching it, or put in a egg white, so that the chicken will be more tender. The Sichuan version of Kung Pao Chicken must be made of crispy peanuts and dried chili peppers, and the flavor must be spicy lychee. The chili pepper festival is fried fragrant, highlighting the spicy flavor of the paste.

The Lu version of Kung Pao Chicken is more made of chicken thighs. In order to better highlight the taste of Kung Pao chicken, Lu cuisine also adds diced bamboo shoots or water chestnuts. The recipe for Kung Pao Chicken is much the same as in Sichuan cuisine, but more emphasis is placed on stir-frying on a rapid fire to preserve the tenderness of the chicken.

The Guizhou version of Kung Pao Chicken is made with glutinous chili peppers, which is different from the Sichuan and Shandong versions. The Guizhou version of Kung Pao Chicken is salty and spicy and slightly sweet and sour, please pay attention to the word "sour", sour and hot is one of the important symbols of Guizhou cuisine to distinguish Sichuan cuisine.

Then make boiled fish, 250 grams of fish, 150 grams of green garlic, 100 grams of celery heart, 15 grams of dried chili, 40 grams of Pixian bean paste, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of monosodium glutamate, 10 grams of ginger, 15 grams of garlic slices, appropriate amount of bean flour and clear soup.

Kill and wash the fish, chop off the head and tail, slice into fillets, and chop the rest of the fish steak into several pieces. Marinate the fillets with a pinch of salt, cooking wine, cornstarch and a egg white for 15 minutes (the head, tail and steak are served on a separate plate and marinated in the same way).

Boil a small pot of water, blanch the washed bean sprouts in boiling water, put them into a large basin, sprinkle a little salt according to personal taste, and set aside.

Add three times the usual oil to the wok, after the oil is hot, add three tablespoons of bean paste (or chopped pepper) and stir-fry until fragrant, add ginger, garlic, green onions, Sichuan peppercorns, chili powder and dried red pepper and stir-fry over medium-low heat. After the flavor, add the head and tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper, sugar, continue to stir-fry for a while, add some hot water, and add salt and monosodium glutamate to taste. Wait for the water to boil, keep the fire, put the fish fillets one by one, disperse with chopsticks, and turn off the heat for 3~5 minutes. Pour the boiled fish and all the soup into the large pot where the bean sprouts were held.

Take another pot and pour in half a catty of oil (the oil is subject to submerging all the fish and bean sprouts when pouring it into a large basin). When the oil is hot, turn off the heat and let it dry. Then add Sichuan pepper and dried chili pepper, and slowly stir-fry the pepper and chili pepper over low heat to bring out the aroma of Sichuan pepper and chili pepper. Be careful not to make too much fire to avoid frying.

When the color of the chili pepper is about to change, immediately turn off the heat and pour the oil and pepper from the pot into a large bowl containing the fish.

Fish, eggs, salt, dry starch, cooking wine, salad oil, Sichuan pepper, chili, garlic, ginger, chicken essence, white pepper, soybean sprouts.

Chop off the head of the fish and divide it in half, lay the fish flat with a sharp knife to separate the two large pieces of fish meat and the fish steak, continue to slice the two large pieces of fish into an appropriate amount of fillet, divide the fish steak into three or four sections and put it together with the fish head for later use.

Fill the fillet with an egg white, a pinch of salt, dry starch and cooking wine and mix well.

Pour a small bowl of salad oil, all the peppercorns and peppers into the pan and fry them slowly over low heat, and after the peppers change color, use a spatula to remove half of the oil and peppercorns and set aside.

Turn on the heat high, put in the garlic cloves and ginger slices that have been patted, after the fragrance comes out, drain the fish head into the pot; stir-fry twice, pour in about a small bowl of cooking wine, salt and half a spoon, add three or four bowls of boiling water; wait for the fish head soup to boil and taste, put the fish fillets one by one into the soup that boils out of the water; the fish fillets will cook quickly, put in an appropriate amount of chicken essence, white pepper and salt and pepper powder before coming out of the pot.

Blanched soybean sprouts are placed in a basin, a series of soup and water are poured into the basin, and the half bowl of chili peppers and oil is poured over it.

Grass carp, soybean sprouts, dried chili peppers, Sichuan pepper, Pixian bean paste, ginger, garlic, pepper, soy sauce, cooking wine, salt, chicken essence, sugar.

Bring hot water to a pot, add 1 teaspoon of salt, add soybean sprouts and cook, remove and spread on the bottom of a deep basin and set aside. Heat up the wok, then add the chopped Pixian bean paste and stir-fry until fragrant. Then add dried chili peppers, Sichuan pepper, minced garlic, and ginger slices to stir-fry together to bring out the fragrance.

Slice the fish into slices, add the head and steak and stir-fry well. Add soy sauce, cooking wine, sugar, and pepper and stir-fry together. Add the broth (or boiling water) and cover the fish.

Once the soup is boiling, put in the fish fillets one by one, spread them with chopsticks, and turn off the heat when the fish fillets have changed color. Pour the fillets and broth into a deep basin with the sprouts laid out in advance. Pour hot oil over the fillets.

500 grams of fish, 50-70 grams of lard, 150-180 grams of vegetable oil, 100-120 grams of chili pepper, 80-100 grams of Sichuan pepper, 50-60 grams of watercress, 12-15 grams of salt, 20-30 grams of ginger, 10-15 grams of garlic.

Scrape and wash the fresh (grass) fish, divide the fish into two pieces from the back of the tail of the fish body, and then use the oblique blade to form 1.5-2 cm thin slices; lard and vegetable oil, heat in the pot in a ratio of 1:2, when the oil temperature rises to six or seven hot, put it in a container for later use; cut the pepper into knots and remove the seeds and stems, and remove the seeds and branches of Sichuan peppercorns; cut the bean paste finely; peel and wash the old ginger and cut it into shreds or grains; peel and wash the garlic, slice or grains; melt the starch and water into a paste and set aside. Remove the roots of the soybean sprouts and wash them, add water to the pot and boil until they boil, then put them in the pot and cook for 2-3 minutes.

Mix an appropriate amount of mixed oil in the pot, stir-fry the ginger, garlic and watercress until fragrant, then pour the soybean sprouts into the stir-fry to taste, and put them in a pot (bowl) for later use.

Add cooking wine, salt and starch to the fish fillet and stir evenly; boil the water in the pot, first put the fish head and fish ribs into the water and boil for 3-5 minutes, then boil the fish fillet for 2-3 minutes, pick up and put it in the soybean sprout pot (bowl); add the mixed oil in another pot, when the oil pan rises to 5-7 mature, add the chili pepper successively, wait for the chili pepper to become reddish-brown, and when the spicy aroma is strong, pour it on the fish fillet together with boiling oil.

1000g grass carp, 500g soybean sprouts, 2 egg whites, 2 tablespoons of bean paste, 50g Sichuan pepper, 50g sesame pepper, 100g dried red pepper, 2 green onions, 1 small piece of ginger, half garlic, salt, starch, rapeseed oil, 4 anise, cooking wine. [8]

A grass carp, remove the scales, remove the internal organs, clean and set aside, remove the head, tail and middle fins. Stand the fish upright, use a knife to cut the back to facilitate the fish, separate the fish meat from the fish bones, use a knife to slice the fish into thin fillets, cut the fish bones into pieces, and split the fish head for later use.

Prepare garlic, pepper, pepper, anime and all kinds of dried red peppers, knot green onions for later use, and wash soybean sprouts for later use. Add a little cooking wine, salt, an egg white and a little starch to the fish fillet, mix well and marinate for later use, and add cooking wine, egg white and starch to the fish bones and fish head and mix well for later use. Put oil in a wok, fry the soybean sprouts until they are broken, add a little salt, and put the fried soybean sprouts in a container for later use.

Put oil in a wok, add anise, Sichuan pepper and sesame pepper and fry until fragrant, and remove most of the fried Sichuan pepper and sesame pepper for later use. Add the dried red pepper and fry until fragrant, add the bean paste, stir-fry the red oil, add the broth or water, and at the same time put in the beaten green onion knots, put in the fish head and fish bones to boil. At this time, the garlic will be chopped and set aside, and the freshly fried peppercorns will be rolled out.

After the water boils, use chopsticks to put the fish fillets into the pot one by one, pour the boiled fish fillets into a container with soybean sprouts, and sprinkle with minced garlic and peppercorns on top. Take another pot, add cooking oil, add dried red peppers, fry the peppers until they are fragrant, turn off the heat, pour the hot oil and peppers into the crushed garlic and peppercorns, and serve.

The amount of water used to cook the fish should not be too much, and the fish should be filled with fillets, which should be just submerged in the water. After boiling and pouring into a bowl, some of the fish fillets will be exposed. Before boiling the fish, part of the peppercorns and chili peppers are fried first, and when cooking, the red pigment in the chili peppers can be fully leached out, so that the oil color is red and bright.

The flavor of the fish is marinated in the front, and it should be marinated thoroughly. You can put a little bit of chicken essence.

Don't stir peppercorns, burnt ones will affect appetite and are not good for health. After the fish is eaten, you can pour the soup back into the pot and add tofu or noodles or konjac, etc., which is the boiled fish hot pot. Or simply put the boiled fish in the electric hot pot at the beginning, and after eating the fish, just turn on the fire.