Your specialty dish, what does it mean to make you my specialty dish

I learned a few Sichuan dishes. Tofu fish is one of them. This dish is a bit more difficult.

Fresh carp or catfish is about a catty, the head and tail of the fish are cut into pieces, the body of the fish is sliced into fillets, and a little salt is drowned. In the south, it should also be good to make it with osmanthus fish, and the water tofu (also called tender tofu, the kind that is very soft and white) is two catties. Don't be afraid of the large portions, but I'm afraid that you still want to eat it in the end, and it won't be enough for you to eat.

Sichuan pepper, dried chili pepper, garlic to prepare, this is Sichuan cuisine, remember. Put the dried chili pepper and garlic in the hot oil, the oil is twice as much as the usual stir-fry, and the oil is the characteristic of Sichuan cuisine. Stir-fry the fragrance and add half a pot of water, wait for the water to boil, put the tofu and the fish head cut into pieces into the pot, put salt, simmer for half an hour or longer, be sure to let the tofu taste, and recently put in the fish fillet and cook for a few minutes to turn off the heat.

This dish is characterized by fragrant and spicy, very spicy, and spicy in the fragrance. The best thing to eat is the water tofu, which has the freshness of the fish, so the tofu will be more sought-after than the fish. After eating the tofu and fish in the pot, the flavor in the soup is strong enough, buy some tofu and put a little salt in it and cook it for a few minutes, and the taste is basically the same.

Fish-flavored shredded pork. Sichuan cuisine? Like to eat no. Ingredients: 300 grams of pork loin, 10 black fungus, 200 grams of bamboo shoots, 1 tablespoon (15 grams) of chopped green onion, 1 tablespoon (15 grams) of minced ginger, 1 tablespoon (15 grams) of minced garlic, 4 tablespoons (60 grams) of chopped peppers

Seasoning: 1 tablespoon (15ml) of soy sauce, 2 tablespoons (30ml) of vinegar, 1 teaspoon (5ml) of cooking wine, 1 tablespoon (15ml) of sugar, 1 2 teaspoons (3 grams) of salt, 1 2 teaspoons (3ml) of sesame oil, 3 tablespoons (45ml) of water, 4 tablespoons of water starch (60ml, divided into 2 uses).

Directions: 1) Shred the pork loin. Soak the black fungus in warm water at 40 degrees Celsius and wash it and cut it into shreds. Shred the bamboo shoots. Finely chop the green onion, ginger and garlic.

2) Put the shredded meat into a bowl, add the water starch and stir well, then marinate for 5 minutes. Put the chopped green onion into a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch and stir well for later use.

3) Pour in the oil after heating the pan, when the oil is 7 hot, pour in the shredded meat and stir-fry until the shredded meat changes color and deciprocates, shovel to the side of the pot with a spatula, pour in minced garlic, ginger and chopped pepper, fry until fragrant, and mix with shredded meat.

4) Pour in shredded bamboo shoots and fungus, stir-fry for 2 minutes, pour in the seasoned juice, stir-fry from bottom to top for 20 seconds, and wait for the soup to be slightly viscous. It's a dish we often make.

Hello, it means to make you the best dish that he is most proud of and makes, the dish that can be handled, and now it is up to the house. Supplementary information: learn the practice of hot pan and cold oil, do this specifically, wash and heat the iron pot, heat to the extent of smoking, add cooking oil, continue to heat to the extent that the oil smokes, shake a few more times when heating, let the oil cover the pot surface, pour out the hot oil after the oil smokes, and then pour the cold oil into the pot, heat it to fifty percent hot, you can put in the ingredients to fry or stir-fry.

No matter what you are frying, remember not to touch the ingredients after they are put into the pot, and you can turn them over after frying for a while until the bottom is set, otherwise all your efforts will be wasted. Also, wipe the fish dry before frying it.