spicy chicken This is a spicy dish with Sichuan characteristics. I hope everyone can also try it and feel the Sichuan flavor.
boiled fish Note:<br /> 1. The amount of water used to cook fish should not be too large. After putting in the fish slices, it has just been flooded. After boiling and pouring into a basin, some of the fish slices will be exposed. <br />2. Stir fry some of the pepper and pepper before cooking the fish. When cooking, you can fully leach out the red pigment in the pepper to make the oil color red and bright. <br />3. When pickled fish, do not put too much salt, which will be salty and will also destroy the delicacy of the fish. <br />4. I think that both pepper and pepper are fragrant, so it's better to stir-fry them and then splash them with oil.
mapo tofu The juice color is red and bright, the tofu is tender and hot, the spicy flavor is strong, and the minced meat is crispy and fragrant
