1kg of tendon meat, onion, ginger, and garlic (for blanching), a little onion, ginger, and garlic (for marinating), appropriate amount of dried chili peppers, 15 bay leaves, 3g Sichuan peppercorns, 10g star anise, 3 peppercorns, 3g cloves, 2g grass fruit,
Four large white radishes (you choose) 30 grams of fat (for deep-frying) 250 grams of pork belly (cut into cubes and braised in braise) a handful of star anise, an appropriate amount of light soy sauce, a tablespoon of dark soy sauce, about 30 ml, add to
800g pork belly, 5 star anise, 5 light soy sauce, 3 tbsp braised soy sauce, 2 tbsp salt, 5g white sugar, 1 tbsp gray juice, appropriate amount of water, appropriate amount of rice dumpling leaves, appropriate amount of gray juice. How to make meat dumplin
500g pork belly, 300g cooking wine, two spoons of light soy sauce, 3 spoons of ginger, 3g star anise, two rock sugars, six or seven pinches of salt, appropriate amount of dark soy sauce, 1 spoon of three nai, 3 dried chili peppers, 2 homemade plant season
Beef tendon 500g cooking wine 2 tablespoons ginger 6 slices garlic 2 cloves star anise 1 Sichuan peppercorns About 20 cinnamon bark 1 bay leaf 6 slices light soy sauce 4 tablespoons salt 3 tablespoons rock sugar 1 small piece freshly ground black pepper A
300 grams of edamame, appropriate amount of salt, appropriate amount of dry red pepper, appropriate amount of ginger, 4 slices of Sichuan peppercorns, appropriate amount of shallots, two star anise, 2 bay leaves, 1 piece of salted water. How to make edama
Beef ribs 400g konjac tofu A box of ginger 3 slices of star anise 1 cinnamon, 1 bay leaf Pixian bean paste 1 tablespoon salt to taste Cooking wine 1 tablespoon garlic seeds 5 angelica angelica 1 piece dried chili 20 spicy konjac tofu beef How to make hot
1 large chicken leg, 1 piece of rice, appropriate amount of green onions, 1 handful of ginger, 1 piece of star anise, 2 peppercorns, 1 pinch of cooking wine, 30 grams of soy sauce, appropriate amount of light soy sauce, a little hairtail fish, 2 eggs, 1 c
150 grams of soybeans, 20 grams of onions, 1 green pepper, 1 light soy sauce, 10 grams of chopped chili pepper sauce, 12 grams of white sugar, 4 grams of salt, appropriate amount of chicken essence, 0.5 grams of ginger, 2 slices of shallots, 2 segments of
600 grams of fresh perilla, 20 grams of green chili, 1 light soy sauce, 100 grams of mountain spring water, 1 bowl of starch, 2 grams of ginger, 5 grams of ginger, 15 grams of garlic, 3 small cloves of star anise, 2 salt, appropriate amount of perilla and
1,700 grams of pork front legs, peanuts, 400 grams of rock sugar (fried sugar color), 40 grams of rock sugar (flavored), 30 grams of light soy sauce, 50 grams of bay leaves, 2 grams of star anise, 4 grams of cinnamon, 4 grams of prunes, 6 grams of ginger,
1250g oxtail carrots (optional) 1 peppercorn 30 dried chilies 2 star anise 3 cinnamon 1 piece white angelica 2 pieces amomum villosum (it doesn’t matter if you don’t have it) 3 tangerine peels 1 piece licorice 1 piece Huadiao wine (yellow wine) 200ml brai
200 grams of rapeseed oil, 2 grams of chili powder, 40 grams of scallions, 6 grams of onions, 6 grams of ginger, 5 grams of star anise, 1 cinnamon bark, 1 small piece of Sichuan peppercorns, 2 grams of grassroots, white cardamom, angelica angelica, cumin,
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
1000g mutton, water chestnuts, 50g sugar cane, 100g garlic, 30g ginger, 50g fermented bean curd, 26g light soy sauce, 35g dark soy sauce, 10g oyster sauce, 25g rice wine, 30g star anise, 1 bay leaf, 1 piece of cinnamon, 1 small piece of rock sugar, 20g co
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