250g of tenderloin, 1 piece of dried tofu skin, 100g of wide noodles, 5-6 small rapeseeds, 100g of homemade meatballs, 8 dried antler mushrooms, 15g of green onions, half a root of ginger, 3 slices of Sichuan peppercorns, 1g of dried chili, 5-6 peppercorn
4 pig trotters, 3 star anise, a small piece of cinnamon, a small piece of bay leaf, 2 pieces of Sichuan peppercorns, 10 dried chili peppers, an appropriate amount of orange peel (or tangerine peel), 2 cloves of ginger, a piece of green onion, 1 section of
3 pounds of crayfish, 2 stalks of green onions, 2 heads of ginger, half a piece of Sichuan peppercorns, 50 grams of dried chili, appropriate amount of Angelica dahurica 2 pieces, 3 bay leaves, 4 pieces of Sanxiang, 2 tablespoons of secret spices, 2 tables
500 grams of fat sausage, 200 grams of soybean sprouts, 200 grams of dried chili, 3 peppercorns, appropriate amount of green onion, half a root of ginger, 4 slices of garlic, 5 cloves of bay leaves, 2 slices of white peony root, 1 piece of cooking wine, 2
300g enoki mushrooms, appropriate amount of dried chili, appropriate amount of minced ginger, 15g minced garlic, 15g appropriate amount of shallots. How to stir-fry enoki mushrooms. Step 1: Remove the roots of enoki mushrooms, wash and set aside. Step 2:
1 piece of tilapia, 1 red pepper, 1 garlic clove, 5 ginger, 1 piece of dried chili, appropriate amount of Sichuan peppercorns, appropriate amount of green onions, 1 small chopped green onion, appropriate amount of cooking wine, 2 tablespoons of hot pot in
4 pounds of mutton, dozens of fresh peppercorns, 3 pieces of cinnamon, 3 pieces of salt, 1 spoon of star anise, 3 old ginger, 4 slices of cooking wine, a little chicken essence, 1 spoon of radish, 2 bay leaves, 3 grass fruits, 3 cloves, 10 dried chili pep
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
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
1 green onion, 4 dried chili peppers, 30 bay leaves, 1 star anise, 1 shiitake mushroom, 2 enoki mushrooms, 20 grams of seafood mushrooms, 10 grams of broccoli, appropriate amount of tofu, appropriate amount of light soy sauce, appropriate amount of salt,
300 grams of taro, pea tips, 150 grams of enoki mushrooms, 100 grams of mushrooms, 6 pieces of rice, 60 grams of ginger, 3 slices of dried chili pepper, 2 peppercorns, 10 grams of sea salt, black pepper, 4 twists of oil, 10 grams of sesame oil, 4 grams of
400g chicken nuggets, 3 peppers, 2 pieces of ginger, 1 piece of dried chili, 3 red peppercorns, 1 handful of green peppercorns, 1 handful of shallots, 1 stick of Vida, onion and ginger cooking wine, 2 spoons of Vida light soy sauce, 2 spoons of Vida oil,
Lettuce ≈ 300g 2 small carrots ≈ 150g garlic 1 small onion (authentic Sichuan cuisine does not include green onions) 2 dried chili peppers 7-8 red peppercorns 50 or so green peppercorns 40 or so star anise 1 white cardamom 2 cinnamon 1 small clove Appropr
500g chicken feet, 2 star anise, 2 Sichuan peppercorns, 1g cinnamon, 1 bay leaf, 1 rock sugar, 5g light soy sauce, 30ml dark soy sauce, 30ml cooking wine, 30ml ginger, 20g thirteen spices, 2g hot water, 800ml hot water, 800ml braised chicken feet. Step 1:
600 grams of razor clams, 10 grams of Pixian bean paste, 10 grams of spicy sauce, 10 grams of oyster sauce, 15 ml of cooking wine, 15 ml of beer, 100 ml of chicken juice, 5 ml of sugar, 35 grams of white pepper, 2 grams of Sichuan peppercorns, 2 grams of
500
241
