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中英文菜单及菜品的制作方法中文菜单简介：一道色香味俱佳的川菜，以其独特的麻辣味道和酥脆的口感而著称。所需材料：鸡胸肉 300克干辣椒 适量花椒 适量葱姜蒜...

中英文菜单及菜品的制作方法中文菜单简介：一道色香味俱佳的川菜，以其独特的麻辣味道和酥脆的口感而著称。所需材料：鸡胸肉 300克干辣椒 适量花椒 适量葱姜蒜 适量酱油、糖醋、淀粉、盐、料酒 适量所需工具：炒锅刀砧板步骤：前期准备鸡胸肉切丁，用料酒、酱油、淀粉腌制10分钟；干辣椒、花椒用油煸炒香备用制作过程热锅冷油放入葱姜蒜爆香加入腌制好的鸡丁大火翻炒至变色放入炒香的干辣椒和花椒继续翻炒加入盐、糖、醋调味翻炒均匀即可出锅提示和建议：炒制时火候要控制得当，以免鸡肉过火影响口感。烹饪时间：20分钟分量：2-3人份鱼香肉丝简介：具有浓郁的鱼香味，但并不真的含有鱼成分，是川菜中的经典之作。所需材料：猪里脊肉 250克木耳、胡萝卜、泡椒 适量葱姜蒜 适量酱油、糖醋、淀粉、盐、豆瓣酱、料酒 适量所需工具：炒锅刀砧板步骤：前期准备里脊肉切丝，用料酒、酱油、淀粉腌制10分钟；木耳、胡萝卜切丝备用制作过程热锅冷油放入葱姜蒜、泡椒爆香加入腌制好的肉丝大火翻炒至变色放入木耳、胡萝卜丝继续翻炒加入豆瓣酱、盐、糖、醋调味翻炒均匀即可出锅烹饪时间：25分钟分量：2-3人份English MenuIntroduction: A delicious Sichuan-style dish, famous for its unique spicy and numbing taste, as well as its crispy texture.Ingredients:300g chicken breast meatDried chili peppersSichuan peppercornsGingerscallions, garlicSoy saucesugar, vinegar, cornstarch, salt, cooking wineTools:Wok or frying panChef's knifeCutting boardDirections:PreparationCut the chicken breast meat into cubes and marinate with cooking wine, soy sauce, and cornstarch for 10 minutes. Toast the chili peppers and peppercorns in oil and set asideCooking ProcessHeat a wok or frying pan with oil. Add gingerscallions, and garlic to fry until fragrantAdd the marinated chicken cubes and stir-fry over high heat until they change colorAdd the toasted chili peppers and peppercornscontinue to stir-frySeason with saltsugar, and vinegar. Stir-fry evenly and serveTips: Control the heat when stir-frying to prevent the chicken from becoming overcooked and affecting the texture.Cooking Time: 20 minutesServes: 2-3 peopleIntroduction: A classic dish from Sichuan cuisine with a strong fish-flavored aroma, although it doesn't actually contain fish ingredients.Ingredients:250g pork tenderloinBlack funguscarrot, pickled chili peppersGingerscallions, garlicSoy saucesugar, vinegar, cornstarch, salt, chili bean sauce, cooking wineTools:Wok or frying panChef's knifeCutting boardDirections:PreparationCut the pork tenderloin into shreds and marinate with cooking wine, soy sauce, and cornstarch for 10 minutes. Cut the black fungus and carrot into shreds and set asideCooking ProcessHeat a wok or frying pan with oil. Add gingerscallions, garlic, and pickled chili peppers to fry until fragrantAdd the marinated pork shreds and stir-