Where can I learn the technique of spicy fragrant pot

It's hard The guy above said so much that I feel useless I'm a chef My master used to have 54 ingredients I have known 14 kinds of ingredients in 2 years with him Generally no one will teach that thing generally has special things in it Maybe only 10 of the 54 kinds are useful, and the others are all paired with it But it's those 10 kinds of selling money No way to find a master to give you special ingredients There are people who do this The rest of you can learn depends on yourself.

In favor of the upstairs counterpart. Now it doesn't cost anything to learn technology, I have been in this business for more than 10 years, and I have also opened 2 stores. I really enjoy talking to young people. Use my place to squeak.

Of course, you have to find a more formal, Chengdu snack training place. At present, the catering industry is also the most popular industry, just look at how many Sichuan restaurants there are in the country now. To learn Sichuan cuisine, the authentic place is Chengdu.

I suggest that you look at the product first, the product is not up to par, and you don't need to talk about anything else, so the taste is more important, and you should look for a professional training school to learn. Now to be a chef, catering is just what people need, so this industry has been very stable, and the market is very huge. Being a good chef is very sought-after.

1. All the formula ingredients are taught without reservation, there is no need to buy ingredients from the school, there is no franchise fee, and the cost is controlled by yourself.

2. Pay only tuition. , there is no other cost halfway, package church 3, teach technology, teach the process of opening a store, facilities and equipment procurement, etc., all free guidance 4, authentic taste, welcome to inspect and taste, satisfactory registration, do word-of-mouth propaganda 5, students learn to package food fees, package information fees, 0 basic package will, later technology free relearning.

It is recommended to study in a formal school, so that we can learn comprehensively, to learn technology, the hardware facilities of the school must be excellent, only the operation is more, practice makes perfect, and the natural technology is learned. The focus is on the teaching mode, there are many practical courses, and the technical school focuses on more hands-on exercises, and the theoretical knowledge must also keep up. If you only talk about theoretical knowledge every day, you can't learn anything, the best is to combine practice and theory, and it is best to go on field trips to learn more.

800g grass carp ingredients, appropriate amount of oil, appropriate amount of salt, appropriate amount of white chili, appropriate amount of cucumber, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of coriander, appropriate amount of Sichuan pepper.

Appropriate amount of garlic, appropriate amount of ginger, appropriate amount of red pepper, soybean paste, 1 egg, appropriate amount of white wine.

1. Prepare the ingredients 2. Slice and wash the grass carp, wash 3 eggs, beat 1 egg, and cover the fish fillets with egg wash one by one.

4. Put it in a frying pan and fry 5, fry on both sides, 6. Stir-fry in hot oil in a wok until fragrant, and fry the chili peppers.

7. Add cucumber slices and stir-fry slightly, 8. Add red pepper rings, 9. Stir-fry slightly, and then serve.

10Put a little oil in the pot and stir-fry the ginger, garlic and peppercorns.

11Add 2 tablespoons of soybean paste, and add an appropriate amount of light soy sauce, dark soy sauce and white wine.

12. Put in a bowl of water, 13 add a spoonful of sugar, 14 add an appropriate amount of salt.

15Add the fried fish fillet, 16, cover and simmer for 5 minutes.

17Place the casserole on the fire and add the fried cucumber and white pepper as the base.

18Then put in the stewed fish, add coriander, uncovered, and heat over low heat for 5 minutes.

Grass carp, bean paste, sweet noodle sauce, sesame paste, dried yellow sauce, potatoes, cucumbers, carrots, celery, green peppers, onions, green onions, ginger, garlic, salt, sugar, chicken essence, oyster sauce, red oil, chili peppers, sesame oil.

Method. 1.Comes with a spicy sauce:

Put a little oil in the pot, fry the sugar color with white sugar, then add bean paste, sesame paste, sweet noodle sauce, dry yellow sauce, oyster sauce, red oil and chili pepper and stir-fry over low heat, mix in a little fresh soup, taste while stir-frying, and then add chicken essence, pepper, pepper powder, cumin powder, and add sesame oil before starting the pot.

2.Three-pound grass carp is cleaned and cut into pieces, add green onions, ginger, cooking wine, pepper and marinate, 3Carrots, potatoes, cucumbers cut into hob pieces, green peppers, celery, onion and coriander stalks cut into sections, green onions cut into sections, ginger slices, add all vegetarian dishes to the garlic cloves of three garlic and mix well, 4Wipe the pot with butter, pour the vegetarian dishes into the pot, and then place the marinated fish on the vegetarian dishes in turn, and simmer over medium heat for fifteen minutes, 5

Open the lid and pour in the spicy sauce and spread well, then cover and simmer for 5 minutes.

Grass carp, bean sprouts, green onions, ginger, pickled pepper, peanut oil, salt, chicken essence, dried red pepper, garlic.

1.Chop off the head with a knife and split it in the middle.

Half a pound of fish is enough.

3.Start with the tail of the fish and make it into a fillet.

4.The fillet is ready.

5.The fish fillets are grasped well with sweet potato starch, the bean sprouts are washed, and various seasonings are set aside.

6.Put oil in the pan and first enlarge the garlic and fry until fragrant.

7.Add the peppercorns. Green onion and ginger stir-fry.

8.Stir-fry the fish bones again and add the soaked pepper.

9.After the water comes to a boil, simmer for 10 minutes, add the mung bean sprouts and bring to a boil.

10.After the bean sprouts are ripe, add salt and season the chicken essence and remove them into a pot.

11.Then put the fish fillets into the pot one by one with chopsticks.

12.After boiling, it is cooked, and the soup is added to the bean sprouts.

13.Add peanut oil to the pan and dry the chili peppers. Boil the peppercorns over low heat to bring out the spicy flavor, about 2 minutes.

14.Put the boiled chili pepper on the fillet, and the spicy fish is ok.