How to make the Sichuan style braised assorted dishes? Thank you!

Ingredients: 1500 grams of amaranth, 500 grams of cucumber, 1000 grams of winter bamboo shoots, 500 grams of green beans, 500 grams of cowpeas, 500 grams of carrots.

Excipients: 2013 grams of peanut kernels (raw), 200 grams of almonds.

Seasoning: 100 grams of ginger, 1000 grams of salt, 4000 grams of yellow sauce.

1.Wash all kinds of vegetables, cut them evenly (peanuts, almonds peeled), soak them in a saltwater tank, turn them over once a day, a total of 3-4 times, and place them in a cool place.

2.Soak the sauce in water to remove saltiness, change the water twice a day, a total of 4-6 times, remove it to dry, and put it into a gauze bag.

3.After that, use the sauce (the sauce that has been made twice) sauce for the first time, a layer of sauce for a layer of vegetables, change the sauce once in 10 days, change the sauce three times in total, and it can be eaten after 30 days.

Material. 6 wheat flour cakes, 2 sausages, 100 grams of fried tofu skin, 3 fragrant ru, 30 grams of black fungus, 20 grams of golden needles, 1 cooked bamboo shoot, 1 2 carrots.

Seasoning. Salt, sugar, soy sauce, water, sesame oil, dark soy sauce.

Practice. 1. Soak the fragrant ru and gold needles respectively to soften, cut the mushrooms into small pieces, and tie the gold needles in knots; Peel and wash the carrots, and cut them into hob pieces together with the cooked bamboo shoots; Wash the black fungus, slice it and set aside.

2. Wash the wheat flour cake and sausage, drain the water, tear it into small pieces by hand, put it in a hot oil pan and fry it slightly, remove it, drain the oil and set aside.

3Pour 2 tablespoons of oil into the boiler and heat it, add fragrant fragrant incense, add wheat flour cakes, sausages, fried tofu skin, black fungus, golden needles, bamboo shoots, carrots, 1 teaspoon of salt and sugar, 3 tablespoons of soy sauce, 1 cup of water, cook a little dark soy sauce until the soup is almost dry, pour 1 teaspoon of sesame oil, and serve.

1. Ingredients: green bamboo shoots, carrots, dried shiitake mushrooms, fresh fiber mushrooms, magnolia slices, ginger.

2 Ingredients: crispy pork, fried balls, ringing skin, dried cuttlefish.

3 Raw materials: pig's heart, tongue, belly, old hen.

4 Wash the surface with warm water.

5 The heart of a pig's heart shall be carefully washed from the stain of blood.

6 Turn the pork belly over.

7 Use a knife to remove excess oil from the pork belly.

8 After washing, put the heart in a pot of boiling water.

9 Cook for about 10 minutes and simmer thoroughly.

10 After boiling the heart, pour out the cold water, and scrape off the epidermis and tongue coating of the pig's lily with a knife.

11 Scrape off the skin of the pork belly with a knife.

12 After washing again, add water to the pot and put the ginger in the pot and cook for 1 hour, and after an hour, the heart and Li first take out the pork belly to ruin the judgment and then cook it for half an hour, then take it out and let it cool for later use, and the soup that cooks the heart can not be poured out!

13 The fat hen opened her belly with such butter (I took off two pieces of chicken fat on the belly of the chicken and made a soup ball).

14 Boil the hen until it penetrates.

15 Cut the watery skin into strips.

16 After soaking the dried cuttlefish in warm water, remove the bones and cut into strips.

17 Magnolia slices, cut into strips.

18 Cut the mushrooms.

19 Cut the boiled heart, and the belly, into strips.

20 Put the sliced belly into the soup.

21 Add the cut cuttlefish strips.

22 Add dried shiitake mushrooms, mushrooms and magnolia slices.

23 After the old hen has been boiled, let it cool and cut it into pieces.

24 Add the old hen pieces and water to the ringing strips.

25 After adding the pepper noodles, bring to a boil over high heat, turn to low heat and cook for an hour, and the basic ingredients are ready.

26 Scoop a portion of the boiled base ingredients into a wok.

27 Add the crispy pork and fried balls.

28 Add the carrot strips and green bamboo shoot strips.

29. After adding salt to taste, bring to a boil over high heat, turn to medium heat, cover and simmer for about half an hour, until the vegetables added later are ripe and flavorful.