250g of dried tofu, appropriate amount of salad oil, appropriate amount of pepper, appropriate amount of chili powder, appropriate amount of oil, appropriate amount of soy sauce, a little salt, a little chicken essence, a little white sesame seeds, a litt
500g chicken wings 30g cooking wine 30g bean paste 30g light soy sauce 15g dark soy sauce 5g salt 2g sugar 3g star anise 2 bay leaves 3 pieces of pepper powder 2g cooked sesame seeds 2g chili powder 2g onion ginger garlic appropriate amount of dried chili
600g beef brisket, 800g green onions, 1 ginger, 3 slices garlic, 4 cloves star anise, 1 bay leaf, 2 slices cinnamon, 1 small piece of Sannai, a small piece of chili sauce (double paste), 2 tablespoons of pickled ginger, 3 slices of pickled pepper, 4 cooki
200 grams of pork belly, 150 grams of colored pepper, 80 grams of green onions, 100 grams of Sichuan peppercorns, 12-20 pieces of ginger, 3-6 slices of garlic, 2 cloves of Pixian bean paste, 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of
Tofu, Beef, Pixian Beans, Garlic Dried Chili, Sichuan Pepper, Light Soy Pea Powder, Chili Powder, Sichuan Mapo Tofu. Step 1: Cut the tofu into small pieces and soak in cold water. Step 2: Chop the beef into small pieces, split the garlic sprouts in the mi
1000g dried chili pepper 30g garlic 15g Chinese pepper, appropriate amount of salt 5g vinegar 100g ginger 10g Pixian watercress 50g pepper 10g cooking wine 5g bay leaves 5g star anise 5g cinnamon 10g green onion 100g shallot 10g braised fat sausage Step 1
5-6 chicken legs, peeled potatoes, two colored peppers, 3 tofu skins, an appropriate amount of onions, half a mushroom, an appropriate amount of sauce, 280 grams of green onions, a piece of ginger, a piece of garlic, an appropriate amount of Sichuan peppe
1 piece of pork belly, 1 piece of green onion, 3 pieces of ginger, 1 piece of dried chili, 2 pieces of Sichuan peppercorns, 5 pieces of star anise, 2 cinnamon bark, 1 piece of bay leaves, 2 pieces of light soy sauce, 1 tablespoon of dark soy sauce, a litt
150 grams of pork belly, 80-100 grams of sweet potato flour, 4-5 cabbage leaves, green onions, ginger, appropriate amount of dried chili peppers, 2-3 star anise, 2-4 peppercorns, appropriate amount of light soy sauce, appropriate amount of cooking wine, a
Squid tentacles (semi-finished product) 250g green onion, a section of ginger, 10g garlic, 10g dried chili, appropriate amount of Sichuan peppercorns, appropriate amount of white sesame seeds, a pinch of salt, appropriate amount of chicken essence, approp
500g red pepper, 2 pieces of ginger, 1 piece of green onion, one bay leaf, appropriate amount of Sichuan pepper, appropriate amount of onion, 2 white wine, appropriate amount of cooking oil, appropriate amount of Haoji spicy Sichuan flavored sauce, approp
Beef tendon, about 2 whole pieces 1100g cinnamon 2 small slices of black cardamom 1 Sichuan peppercorn ½ tablespoon star anise 2 cloves 8 tangerine peels 1 bay leaf 2 white peppercorns (or black peppercorns) 1 teaspoon licorice slices (optional) 3 slices
1 jin of fresh chicken legs, 1 jin of fresh chicken wings, 1 jin of green onions, a small amount of ginger, a small amount of garlic, a small amount of dried shiitake mushrooms, 1 small bowl of spicy peel, 1 slice of sugar, 20 grams of aniseed, 2 cooking
6 dried chili peppers, a small amount of green onions, a small amount of ginger, a small amount of fresh fungus, a small amount of bamboo shoots, a small amount of pork loin, an appropriate amount of salt, 1 tablespoon of pepper, 1 tablespoon of soy sauce
1 pound of pork belly, 7 green peppers, a few slices of ginger, half a green onion, 2 teaspoons of Pixian Douban, 2 teaspoons of Laoganma black beans, 2 teaspoons of dark soy sauce, appropriate amount of Sichuan peppercorns, classic Sichuan cuisine ~ Reci
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