The first course: mapo tofu.
This dish is one of the representatives of Sichuan cuisine, with a spicy and fragrant taste and is very appetizing. The method is simple, you only need to cut the tofu into small pieces, cook it with minced meat, and add seasonings such as bean paste, Sichuan pepper powder, green onion, ginger and garlic.
The second course: return to the pot meat.
Hui pot meat is one of the classics in Sichuan cuisine, with a spicy and delicious taste. The method needs to boil the pork until it is seven or eight mature, then cut it into thin slices and fry until golden brown, add bean paste, garlic sprouts, green peppers, etc. and stir-fry evenly.
The third course: boiled fish.
This dish is one of the signature dishes in Sichuan cuisine, with a delicious taste and tender fish. The method requires first slicing the fish into thin slices, marinating them with egg whites, starch, salt and other seasonings, then adding bean sprouts, green peppers and other side dishes to cook, and finally adding chili oil, pepper powder and other seasonings.
Fourth course: Kung Pao Chicken.
This dish is one of the classics of Sichuan cuisine, with a spicy and delicious taste. To do this, you need to cut the chicken into small pieces, marinate it with cooking wine, light soy sauce and other seasonings, and then add peanuts and dried chili peppers to stir-fry.
Fifth course: fish-flavored shredded pork.
This dish is one of the signature dishes of Sichuan cuisine, with a moderate sweet and sour taste and tender meat. To do this, you need to first cut the pork into shreds, marinate it with cooking wine, light soy sauce and other seasonings, then add fungus, carrots, etc. to stir-fry, and finally add the fish-flavored sauce.
Sixth course: sweet and sour pork ribs.
This dish is one of the classics of Sichuan cuisine, with a sweet and sour taste. To do this, you need to cut the pork ribs into small pieces, marinate them with cooking wine, light soy sauce and other seasonings, and then add sugar, vinegar and other fried them.
Seventh course: Spicy chicken.
This dish is one of the signature dishes in Sichuan cuisine, and it has a spicy and delicious taste. To do this, you need to cut the chicken into small pieces, marinate it with cooking wine, light soy sauce and other seasonings, and then add dried chili peppers and peppercorns to stir-fry.
Eighth course: sour and spicy shredded potatoes.
This dish is one of the classics of Sichuan cuisine, with a sour and spicy taste. To do this, you need to cut the potatoes into thin strips, marinate them with salt, vinegar and other seasonings, and then add green peppers, red peppers, etc. and stir-fry.
Ninth course: white meat with garlic paste.
This dish is one of the signature dishes in Sichuan cuisine, and the taste is spicy and fragrant. To do this, you need to cook the pork first, then cut it into thin slices, and add seasonings such as garlic paste and chili oil.
10th course: boiled pork slices.
This dish is one of the signature dishes in Sichuan cuisine, and the taste is spicy and fragrant. To do this, you need to cut the pork into slices, marinate it with cooking wine, light soy sauce and other seasonings, then add bean sprouts, green peppers and other side dishes to cook, and finally add chili oil, pepper powder and other seasonings.