Sichuan cuisine

Tiger-skinned potato garlic

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Tasty kitchen -- Potatoes

Pepper oil

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It's easy to make red and fragrance chili. You don't usually eat chili, even those that should say chili are replaced by garlic. Love is love, not without it. They often make chili oil and make it easier for themselves. There are three characteristics of chili oil, one is hot and the other is red。

Garlic pepper spray

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Boiled meat

VicentaLakin

I've always loved spicy fish, boiled meat, the stomachs on the table, the fragrances, the fragrances, the appetites

Piperfish head

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Precipital head is a common home dish, but with a little care, it can be turned into a five-star meal; pepper with peppers, two different tastes of chili, covered with white and tender fish head meat, with a warm and fresh scent. The evaporation method keeps the fresh scent of fish head as far as possible in the flesh, and the smell of pepper chops and peppers properly penetrates into the fish meat, making it glamorous! You can also pass the garlic after the oily little fire, called garlic and garlic, which is less greasy, more fragrance, and more unique with fish head and pepper. I like the spicy ones, so I use garlic, so fish head clean, especially the black membranes in the abdomen, which must be scraped. That's the key to removing the smell, and the timing of the steam head depends on the size of the head. Precipitous peppers should not be laid directly before steaming. When the fish's head evaporates and the juice drops, then it's spreads

Winter Cunt is soaking fish

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The fragrance of fish is boiled in the red bottom of soup, and the fragrance moves at the tip of the nose. You'll be fascinated by the wonderful taste of the cuddles, which are sour and sour and sour and sour and sour and sour and sour and sour and sour and sour and sour。

Cricket

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The spicy, salty, sweet, smelly tastes like a stick, and the taste of that level is overwhelming. The trick of this dish is to hit the program, to strike evenly, like massage chicken. It is too easy to let the chicken fibre tissue loose and chew it off; too hard it destroys the original chicken structure and eats softly and loses the resilience of the meat. In any case, it's about keeping that strong muscle in a steady and slow hammer, and it's just gonna be all over the place。

Tartar duck

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The red and bright bottoms, the transparent and a little bit of mysterious taro echoes with the dark brown duck flesh, the yellow of a tardy duck's skin and the oily yellow, with no chopsticks, are already a visual feast, the entrance of the duck's fragrance, the tenderness, and the sauce and the pepper's deep between the taro and the duck's flesh, but the spicy spicy between their throats and their tongues, the taste of which, from their noses to their tongues, makes you wonder, but it still resonates。

Spicy rabbit

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He used to eat in his restaurant. A colleague's mother raised a lot of rabbits at home; the next time we told the cooking aunt that she wanted to eat rabbits, she made them for us, both fried and stew, which was delicious. My classmates like to eat meat and don't like soup, so they cut it out, and the rest of the bones aren't wasted

Spicy chicken

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