Mar-Boh Tofu

 Today, I am going to introduce how to make the Mar- Boh Tofu. 

1) Cut the tofu 2 centimeters square blocks, water poured into the pot, boiling heat after fire broke out a little salt, then Add tofu pot cheuk 2 minutes, remove the standby Drain. 

2) Heat oil in wok until hot oil into a 4 pm (hands placed in the top of pot to a sense of warm) into minced meat, fried casual, off-sheng out after birth. 

3) Pixian Douchi chili and chop fine (I lazy, did not cut), cut into diamond-shaped.

4) once again poured into the oil pan, heated up to 3 heat when adding Pixian炒出chili flavor by adding red pepper powder and tempeh,after oil, plus modest stock (or water), poured into the burning tofu 3 minutes . Add soy sauce, water starch starch once. Subsequently, minced meat, chicken and蒜苗burned two minutes after淋入water starch starch, to close after the juice into the bowl-sheng, sprinkled pepper can face.

Peppery chicken

Peppery chicken

 Today, I am going to introduce how to make the special peppery chicken.

  chicken, cut into 1 cm square bamboo shoots Ding, a pinch of salt, soy sauce, cooking wine mix well with the wet starch is good, and then mix with the oil spots.

Qing Sun cut into small. Ginger and garlic are sliced. The foam pepper chopped stand-by. Then soup, onions, ginger, garlic, cooking wine, soy sauce, sugar, wet starch, monosodium glutamate across with sweet juice.

     With major oil and stir into the hot-Chao Shao, oil heat, fry diced chicken into eight mature into foam pepper, followed the next duplicating the Qing Sun, and then put on a good Euryale ferox juice into the Chao Shao, the juice opened and then duplicating the uniform, drip vinegar Serve. 
Features: slightly sweet, delicious aroma, a traditional Sichuan dishes.

Chongqing Hot Pot

Chongqing Hot Pot

(This picture is from www.baidu.com)

     Today, I am going to introduce my favorite food-Hot pot. Hot pot - is the most famous and favorite dish in Chongqing. Chongqing local people consider the hot pot a local specialty, which is noted for its peppery and hot taste, scalding yet fresh and tender. People gather around a small pot boiled with charcoal, electric or gas filled with flavorful and nutritious soup base. You have a choice of spicy, pure and combo for the soup base. Thin sliced raw variety meat, fish, various bean curd products and all kinds of vegetables are boiled in the soup base. You then dip them in a little bowl of special sauce. Be careful since the spicy soup base is burning hot.

（This picture is from www.baidu.com)

     First eaten by poor boatmen of the Yangtze River in Chongqing area and then spread westwards to the rest of Sichuan. Now is a very popular local flavor and can be found at every corner of the city. There are a great variety of hotpots, including Yueyang Hotpot, Four Tastes Hotpot, Yashan Hotpot and Fish Head Hotpot. If you are adventurous enough, you can basically cook anything with hot pot, e.g., pig's brain and duck's kidney.  

     Chongqing people love their hotpot, especially when the weather is steamy. The fire dances under the pot, the heavily oiled and spiced soup boils with hazy steam, and the people are bathed in sweat. Although hotpot can be found wherever there are street vendors or small restaurants, chongqing Hot pot has the greatest variety and is known for its delicious soup base and dipping sauce.