What are the ingredients for the chef’s stir-fry?

1. Fish flavor: 1 onion, ginger and garlic paste, 0.5 pickled pepper, 2 Sichuan bean paste, 1.5 sugar, 1.5 vinegar, appropriate amounts of soy sauce, wine and MSG. The preparation method is to stir-fry onions, ginger, garlic, and pickled peppers first, then stir-fry bean paste to produce red oil, and mix with other seasonings. Red color, sweet, sour and spicy taste, balanced, not too strong. It can be used to make fish-flavored shredded pork, fish-flavored eggplant, fish-flavored dipping sauce, etc.

2. Spicy flavor: 0.5 Sichuan peppercorns or 0.2 Sichuan peppercorn powder, 0.3 dried chili peppers, 3 Sichuan bean paste, 1 sugar, 1 vinegar, appropriate amount of onion, ginger, garlic, wine, soy sauce and MSG. The preparation method is to fry the dried chili segments until brown, then add Sichuan peppercorns and stir-fry until fragrant, stir-fry onions, ginger and garlic, and then add other seasonings. To get the numbing flavor, you can also add some pepper powder. (The fried Sichuan peppercorns give off the aroma, and the numbing flavor comes from the Sichuan peppercorn powder). It is characterized by golden red color, spicy and delicious flavor, and slight sweet and sour taste. Can be used to make spicy diced fish, Mapo tofu, etc.

3. Spicy flavor: 1 Sichuan bean paste, 0.3 sugar, 0.3 vinegar, appropriate amounts of onions, ginger, garlic, soy sauce, MSG and wine. The preparation method is to first add onion, ginger and garlic and stir-fry until fragrant, then stir-fry the bean paste to produce red oil, and add other ingredients to blend. It is characterized by its spicy and slightly sweet and sour taste. It can be used to prepare spicy chicken, spicy fish and other dishes.

4. Tangerine peel flavor: 0.5 Sichuan peppercorns, 1 dried chili pepper, 3 Sichuan bean paste, 2 sugar, 2 tangerine peels, soy sauce, monosodium glutamate, green onions, ginger, garlic and appropriate amount of wine. The preparation method is to fry the dried peppers first, then stir-fry the peppercorns to bring out the fragrance. If you use pieces of tangerine peel, you can also stir-fry. If you use the powder made from roasted tangerine peel, you can sprinkle it in near the end of cooking. Stir-fry the onions, ginger, and garlic until they become fragrant, then stir-fry the bean paste, then add the soup and other condiments and simmer the ingredients. The taste is spicy and fragrant, with the unique aroma of tangerine peel. It can be used to make tangerine peel beef, tangerine peel chicken, etc.

5. Pepper flavor: 10 green onions, 2 peppercorns, 12 soy sauce, 2 sugar, 2 vinegar, a little MSG and fresh soup. The preparation method is to soak the Sichuan peppercorns in wine overnight, then chop them into a fine paste together with scallions, and add soy sauce, sugar, vinegar and other ingredients to make it. It is characterized by its spicy and salty flavor. It can be used to prepare dishes such as peppercorn slices and peppercorn belly slices.

6. Weird taste: 1 Sichuan bean paste, 1 sesame paste, 0.8 sugar, 0.8 vinegar, 0.05 pepper powder, 1 oil, 0.1 each of green onion and minced garlic, appropriate amount of soy sauce and fresh soup. The preparation method is to stir-fry Sichuan bean paste with oil until the oil turns red, then use fresh soup to stir-fry the sesame paste, and then add all the ingredients and mix evenly. It is characterized by the integration of spicy, numbing, sweet, sour, salty, fresh and fragrant flavors, and the taste is very rich. It can prepare strange-flavored diced chicken, strange-flavored duck slices, etc.

7. Hot and sour flavor: Hot and sour flavor can be used for stir-fried vegetables or stewed vegetables. The ratio of the former is: Sichuan bean paste 1, sugar 0.6, vinegar 0.9, onion, ginger, garlic and Appropriate amount of wine, soy sauce, fresh soup and red oil. The preparation method is to stir-fry onions, ginger, garlic and bean paste first, and then mix in other seasonings. The ratio of the latter is 0.8 white pepper, 6 vinegar, 6 minced green onion and coriander, and a little sesame oil. The former is characterized by being sour, spicy and fragrant, with a slight sweetness, while the latter is sour, spicy and refreshing, with a salty and sour taste in the mouth and a spicy taste when swallowed. Used for stir-fried dishes such as hot and sour squid rolls, spicy and sour fish fillets; stewed dishes such as hot and sour soup, hot and sour chicken blood stew, etc.