How to Make Szechuan Cuisine

Szechuan cuisine is represented by two local dishes in Chengdu and Chongqing, which are well chosen, standardized, layered, and distinctly coordinated. Characterized by prominent numbness, spiciness, aroma, freshness, oil, thick flavor, heavy use of "three peppers" (chili peppers, peppercorns, pepper) and fresh ginger. Seasoning methods are dry burning, fish, strange flavor, pepper, red oil, ginger, sweet and sour, lychee, garlic and other composite flavors, forming the special flavor of Sichuan cuisine, enjoying the reputation of "one dish, one pattern, a hundred dishes, a hundred flavors. In cooking methods, it specializes in stir-frying, sliding, stir-frying, popping, stir-frying, deep-frying, boiling, simmering and so on. Especially small fry, small fry, dry stir-fry and dry burning has its own unique features. From the high-level feast "three steam nine buckle" to the public casual meals, folk snacks, home-style, etc., a wide variety of dishes, novel styles, fine workmanship. Its representative dishes are: Gong Bao Chicken, dry-roasted fish, back to the pot of meat, Ma Po Tofu, husband and wife lungs, camphor tea duck, dry-frying shredded beef, strange flavor of chicken, lampshade beef, shredded meat, boiled beef and so on.

[Kung Pao Chicken]

"Kung Pao Chicken," also known as "Gong Bao Chicken," is one of Sichuan's most famous traditional dishes, and has spread throughout the country. According to legend, the dish was popularized by a Sichuan Governor Ding "Gongbao" (official name) in the Qing Dynasty, hence the name.

Method: take the tender rooster breast, wearing a flower knife cut into square dices, with soy sauce, refined salt, wet starch sizing, into the dry red pepper, pepper oil in the frying scattered, add green onions, ginger, garlic, cooked peanuts, and then cooked sugar, vinegar, salt, monosodium glutamate, meat broth and the gravy can be made.

This dish is fresh and tender, spicy and not explosive, slightly sweet and sour.

[Mabo Tofu]

"Mabo Tofu" is a traditional Sichuan dish that is famous both at home and abroad. According to legend, at the end of the Qing Dynasty, there was a woman surnamed Chen in Chengdu, with slight facial pockmarks, who operated a snack bar at Wanfu Bridge outside the North Gate, and whose store produced tofu with a bright red color, spicy and fresh taste, which was very popular among the masses, thus giving it its name.

This dish should be made with tender tofu, minced beef, tempeh, green garlic cloves, chili powder and pepper powder.

Method is: first cut the tofu into square cubes, put boiling water through the scalding fish, and then stir-fry minced beef, add salt, tempeh, chili powder, broth, tofu, boil until bubbling, and then add soy sauce, green garlic saplings, thickened to serve, and then sprinkled with paprika.

This dish is characterized by numbness, spiciness, hotness, freshness, crispness, tenderness, and reddish color.

[Husband and Wife Lung Slices]

According to legend, in the 1930s, Guo Chaohua and his wife in Chengdu set up stalls along the street to sell slices of lung for the industry, due to the production of fine, distinctive flavors for the masses to eat, "husband and wife lung slices," hence the name. After the development of the store for the operation, the material to meat, heart, tongue, belly, head, skin, etc. instead of the initial lung, the quality is more improved, has become one of the famous dishes in Sichuan.

The method is: beef, beef clean, blanch through, into the pot, plus the old brine and pepper, cinnamon, star anise spice packet, boil with a slow fire after cooking about two hours. Boiled beef, beef mixed cut into slices, into the plate; scoop some of the old marinade, plus monosodium glutamate, chili oil, soy sauce, pepper into a flavorful sauce, poured on the beef, beef mixed, and then sprinkled with crispy peanut rice, sesame noodles can be.

The flavor is spicy and thick.

[Camphor Tea Duck]

"Camphor Tea Duck" is a kind of smoked duck, after pickling, smoking, steaming, frying and other processes. The production of sophisticated, strict requirements, the dish color golden red, crispy outside and tender inside, with camphor and tea with a special flavor, is one of the famous dishes in Sichuan Province.

Take the whole net male duck, first with pepper, salt impregnation for four hours, and then put the boiling water pot scalding skin stereotypes, and then camphor leaves, flower tea, cypress branches, sawdust smoked to the skin of the duck into a deep yellow color, take out, the duck skin smeared with the bad juice, Shaojiu, pepper, monosodium glutamate, and into the sauce, on the drawer steamed for two hours to take out, let it cool, and then cut into a barcode in the plate can be.

[Weird taste chicken]

"Weird taste" is a special flavor type of Sichuan, salty, sweet, spicy, numbing, sour, fragrant, fresh seven flavors, but not each other pressure taste, there is a special flavor, so it is known as "weird taste".

"Weird chicken" is the representative dish of Sichuan weird flavor type, choose tender rooster, slaughtered and washed clean, gutted, put into a pot of water and cooked to just cooked, fished out, thrown into the cool, cut into small pieces, chicken skin side up into the plate, poured with cooked sesame seeds, red soy sauce, soy sauce, sugar, vinegar, chili oil, pepper powder, sesame oil, The sauce is made of cooked sesame seeds, soy sauce, sugar, vinegar, chili oil, pepper powder, sesame oil, and monosodium glutamate.

[dry stir fry beef]

"Dry stir fry beef", is the beef tenderloin cut into thick silk, plus refined salt, soy sauce, vinegar, pepper, [left rice right old] bad sauce, Pixian soybean paste, chili pepper, sesame oil, ginger, using the method of stir-frying the water in the meat dry, and then dissolve into the various seasonings of the Taste. Beef crispy, slightly spicy, memorable, is a special flavor of Sichuan dishes.

[Lampshade Beef]

This dish is made of tendon meat from the hind leg of the cow, which is sliced, marinated, cooled, baked, steamed, deep-fried, stir-fried, and so on through seven operating procedures, and the method of production is elaborate and technical. The color of the dish is red, spicy, dry and fragrant, with a long aftertaste, and is named after its thin slices of meat that can penetrate the shadow.

The specific operation process is: the beef slices paved, sprinkled with refined salt, rolled into a tube, drying to bright red (drying 14 hours in the summer, drying 4 days in the winter), drying in the oven, cut into small slices of steam on the drawer for 1.5 hours, take out, and then put into the 30% of the heat of the oil to fry through the salts out; spoon into the bottom of the oil, put the ginger block to fry out the aroma of the salts out, put into the meat, cooking on the use of Shaojiu, paprika, sugar, taste of the wine, paprika, pepper powder, sugar, monosodium glutamate, five-spice powder and into the sauce, served, drizzled with sesame oil can be.

Spicy snail

The snail meat is sweet, salty and cold, with the effect of clearing heat and water, detoxifying and eliminating pain, and is rich in calcium. Chongqing's famous Tao Ranju restaurant started out as a spicy snail restaurant.

Raw materials: 1,000 grams of snails, dried chili peppers, PI county bean petals, peppercorns, ginger, garlic, soy sauce, cooking wine, vinegar, salt, sugar, chicken essence, cooked sesame seeds, green onions, each appropriate amount.

Methods: ① snails cleaned into the pot, add water and wine, vinegar boiling, go to the head of the shell. ② frying pan oil hot, under the dry chili pepper section, fried to brown-red, under the pepper, ginger rice, garlic, Pixian bean stir-fry until fragrant. Under the snail stir-fry, in turn under the wine, vinegar, salt, sugar, soy sauce, monosodium glutamate (MSG), stir-fry over high heat, to be snail cooked, flavored, pots and pans, sprinkled with cooked sesame seeds, scallions can be on the table.

Shancheng Spicy Chicken

Specialized materials, the main ingredients must be selected from domesticated roosters killed now cooking, in order to maintain the freshness and fatness, auxiliary non-Chuan two gold stripes of chili peppers and Chuan Maowen Dahongpao pepper do not use, and a very good test of chef to the mastery of the fire.

Raw materials: 500 grams of rooster, peppercorns, dried chili peppers, cooked sesame seeds, cooking wine, soy sauce, ginger, green onion, chicken essence, each appropriate amount.

Method of production: ① rooster gutted and washed, chopped into small pieces. Ginger, green onion, dried chili pepper cut and spare. ② chicken into a bowl, add soy sauce, cooking wine, monosodium glutamate (MSG), salt, ginger, peppercorns, etc. Mix well, marinate 10 to 15 minutes. ③ frying pan on the fire, the oil is hot under the dried chili pepper section fried to brown-red; into the marinated chicken, pepper stir-fry, chicken cooked crispy, add wine, soy sauce, monosodium glutamate, ginger, turn to medium heat and stir-fry for 2 minutes, with a leaky ladybird to remove the remaining oil, pots and pans, sprinkle cooked sesame seeds, scallions can be on the table.

Lianshan Huiban Pork

The classic Sichuan-style home cooking. In Sichuan, it is also known as "boiled pot meat". Due to the different products and tastes of different parts of Sichuan, there are many ways to make this dish, which is mainly expressed in the different ingredients and flavors.

Raw materials: 500 grams of pork, garlic, green pepper, dry red pepper, Yongchuan tempeh, fried pot helmet, Pixian soybean, soy sauce, pickled ginger, mash juice, chicken essence, salt, sugar, green onions, each appropriate amount.

Methods: ① pork into the boiling water blanch to remove blood, fish out and smear the mash juice and salt while hot, put into the cage to steam to the meat skin poi soft, remove and cool. ② dried chili peppers, green onions, garlic cloves cut into knots, ginger and green pepper slices, fried crispy pot helmet cut into triangles. ③ frying pan on high heat, oil to 60% hot, under the dry chili pepper fried incense out; pour into the meat slices stir-fried "lamps nest", add soy sauce, bean curd, edamame, sugar, stir-fry for a few moments, under the garlic cloves, pickled ginger, green peppers, scallions, pot helmets, stir-fry flavor, add fried dry chili peppers, chicken stir-fry slightly, plate.

Shredded pork with fish flavor

Fish flavor, is one of the main traditional flavors of Sichuan cuisine. This method originated from the unique Sichuan folk cooking fish seasoning method, and now has been widely used in Sichuan cooked dishes.

Raw materials: 300 grams of pork leg meat, water sprouted yucca slices, water sprouted fungus, pickled peppers, pickled ginger, scallions, garlic, starch, soy sauce, vinegar, wine, salt, sugar, broth, each appropriate amount.

Method of production: ① pork cut into thick wire, yucca slices, fungus shredded, and shredded meat into the bowl, plus salt, wine, wet starch mix. ② pickled peppers chopped fine with sugar, vinegar, monosodium glutamate, starch, broth into sweet and sour sauce spare. ③ frying pan on high heat, oil to 60% hot, under the mix of shredded meat stir-fried, plus pickled pepper, ginger, garlic and green onions, bursting out of the flavor, cooking gravy, upside down a few can be.

Sauerkraut fish

Chongqing home cooking trailblazer, fried rich one side of the water, one side of the people.

Raw materials: grass carp a, pickled sauerkraut 250 grams, 2 eggs, lard, ginger, garlic rice, scallions, scallion knots, pickled red pepper, cooking wine, balsamic vinegar, monosodium glutamate, pepper, dry fine soybean meal, peppercorns, each appropriate amount.

Method of production: ① cut the head of the fish, take off two fans of fish meat, fish bone cut pieces, fish meat diagonal knife into thin slices. Sauerkraut cut into slices, eggs take egg white and dry fine bean flour into egg white bean flour. ② fish slices with wine, salt, monosodium glutamate, vinegar, ginger, green onion section code flavor, with egg white bean powder mix. ③ frying pan oil to fifty percent heat, into the fish head, fish bones stir-fry to the raw fish; pot to leave a little oil, add pepper, pickles, pickled peppers, ginger stir-fry, under the soup, pour into the wine, vinegar, salt, pepper simmering flavor, first under the head of the fish, fish bones cook for a few minutes, and then under the fish slices cook for 2 to 3 minutes, even with the fish with the soup poured into a pot, sprinkled with minced ginger, garlic, scallions. ④Inside the pot, put a little oil to boil until five mature, evenly pour on the ginger, garlic rice, scallion.

Maotou hot pot

Raw materials: yellow ox tripe, green garlic cloves, green onion 250 grams, beef liver, beef waist, beef spinal cord, mash juice 100 grams, 500 grams of fresh vegetables, dried chili peppers, ginger, drums 40 grams of egg whites, 6, 2,500 grams of beef broth, 200 grams of butter

Measurement: maw cut into three centimeters wide, beef waist beef liver cut into thin slices of onion and garlic. Cut into 8 centimeters long. Butter 75 grams burned to sixty percent heat, put bean paste fried crisp, plus ginger chili pepper, fried, plus beef broth boil, put wine, drums, mash juice boil into a hot pot, marinade. Spinal cord, tripe, beef liver, beef waist, beef and green garlic shoots, scallions, fresh vegetables, refined salt, butter were loaded into the plate can be.

Answer: magic charm of the shadow - the same Jinshi origin six level 1-6 12:20

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Please tell me the ratio of soy sauce, vinegar, and sugar to put in the eggplant for a rainy eggplant?

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-- Szechuan Recipes

Small Steamed Beef with Vermicelli

Cuisine: Szechuan

Time: Normal

Ingredient Type: Beef & Lamb

Flavor: Spicy

Suitable For Season: Irrelevant

Cooking Type: Steamed and Stewed

Raw Material:

Beef about 500g, 75g of five-spice rice flour, 50g of cilantro

Method:

Destrain the beef and cut into slices; add bean petals, mash sauce, soy sauce, pepper, paprika, garlic powder and rice flour and mix well; steam in a cage until soft and rotting; add seasoning, cilantro on the table to be ready.

Return to the pot of pork

Cuisine: Sichuan

Time: Normal

Input Type: Pork

Flavor: Spicy

Seasonal: Irrelevant

Cooking Type: Stir-Fry

Raw Material:

Pork leg with skin 400g, 100g of green garlic sprouts, 25g of Pixian Douban, about 10g of sweet noodle sauce, about 10g of sweet noodle sauce, about 10g of sweet noodle sauce.

Fish-scented eggplant

Cuisine: Sichuan

Time: Normal

Ingredient Type: Other Vegetarian

Flavor: Hot and Spicy

Seasonal: Uncorrelated

Cooking Type: Stir-Fried

Raw Material:

Eggplant 250 grams, Pixi county bean 50 grams

Practice:

Eggplant peeled curved on the knife lines, cut into pieces and then deep-fried soft; another pan under the oil frying bean paste, sautéed with onion, ginger and garlic, sugar, soy sauce, vinegar, broth, into the fried eggplant, collect the dry juice, thickened with water starch and become.

Buckwheat Fish Head and Tofu Soup

Cuisine: Sichuan

Time: Normal

Ingredient Type: Fish

Flavor: Hot and Spicy

Seasonal: Uncorrected

Cooking Type: Soup

Ingredients:

Two fish heads, 50 grams of mushrooms and asparagus, 100 grams of tofu

Materials:

Fish Heads, 50 grams of mushroom and asparagus, 100 grams of tofu

Practice:

First fish head fried; and then add a little soybean, onion, ginger, garlic, plus soup boil after the dregs, put mushrooms, asparagus slices, tofu, soy sauce, salt, monosodium glutamate, pepper, cooking wine, fish head cooked and put vermicelli, soup thickening sprinkled with green garlic that is.

Steamed pork ribs in black bean sauce

Cuisine: Sichuan

Time: Normal

Ingredient type: pork

Flavor: spicy

Suitable for the season: Irrelevant

Cooking type: Steamed

Raw material:

Pork ribs 200 grams, yangjiang black bean sauce, sugar, monosodium glutamate (MSG), pepper, soy sauce, flour, wine, chenggong, and other ingredients. Soybean paste, cornstarch, cooking wine, minced tangerine peel, chopped green onion, minced ginger and garlic, chili pepper rice, sesame oil, raw oil, each in moderation.

Practice:

(1) Ribs rinsed with water to remove blood, chopped into 3 cm square pieces.

(2) Chop the black beans. Put a little raw oil in the pot, into the ginger and garlic, fried flavor, add black beans with fried, while adding the end of the peel, sugar, pepper, old soy sauce, cooking wine, monosodium glutamate, fried flavor that is complete.

(3) the fried black beans with chili rice, cornstarch, sesame oil and pork ribs mixed well on the drawer steam 15 people clock, out of the pot sprinkled with green onions into.

Shredded pork with fish

Cuisine: Sichuan

Time: Normal

Ingredient Type: Pork

Flavor: Spicy

Suitable Season: Irrelevant

Cooking Type: Stir-Fry

Raw Material:

250 grams of lean pork, 50 grams of bamboo shoots, 50 grams of fungus, 15 grams of garlic, 20 grams of pickled chili, 10 grams of ginger. , pickled chili 20 grams, ginger 10 grams

Practice:

pork, bamboo shoots, fungus shredded, into the bowl with a little marinade seasoning; seasoning with broth boiled into a gravy; shredded meat in the 6 into the heat of the oil sliding; add ginger, garlic, pickled chili pepper stir fry the fish flavor, and then into the bamboo shoots, fungus stir-fry, drizzle gravy into the ready.

Spicy Bean Fish

Cuisine: Sichuan

Time: Normal

Ingredient Type: Fish

Flavor: Spicy

Suitable Season: Uncorrected

Cooking Type: Roasted and Simmered

Ingredients:

Carp: one carp, 4 slices of ginger, green onion, garlic, red chili pepper, 2 spoons of bean paste Wine, sugar, cornstarch, tomato juice, moderate amount.

Practice:

Carp cleaned, both sides of the fish body each cut three times.

Oil to 8 mature, slide the fish under the frying until both sides of the golden brown, served.

Burn a red pot, burst incense onion, ginger, garlic into the fish, add soybean paste, wine and seasoning to cook for five minutes, and then use cornstarch on the owe on the plate can be.

Kung Pao Chicken

Cuisine: Sichuan

Time: Normal

Ingredient Type: Pork

Flavor: Hot and Spicy

Seasonal: Unrelated

Cooking Type: Stir-Fry

Raw Material:

300 grams of chicken, 50 grams of peanuts, 20 grams of dried red chili peppers, pepper, 2 grams of soy sauce, 20 grams of soy sauce. 2 grams, 20 grams of soy sauce, sugar, wine, ginger, water bean powder, peanut oil.

Practice:

1. Chicken tendon, chopped cross flower knife, cut into small dices, loaded bowl with soy sauce, salt, wine code flavor, water bean powder mix well.

2. With soy sauce, sugar, vinegar, monosodium glutamate (MSG), broth, water soybean meal into a gravy powder.

3. Dry red chili peppers to remove the stems and seeds, cut into 1. 7 cm section.

4. peanut rice with warm water soak up the skin, with oil fried crisp. The pot of oil fried to five mature, under the dry chili, pepper, the chicken into the fried scattered,

Put ginger, green onions, etc., cooking gravy, quickly stir fry, add peanut rice stir fry, start the pot to plate that is completed!

Shredded Chicken

Cuisine: Sichuan

Time: Normal

Ingredient Type: Eggs

Flavor: Hot & Spicy

Suitable Season: Unrelated

Cooking Type: Cold Dishes

Materials:

1,250 grams of tender chicken, 60 grams of soy sauce, 25 grams of sugar, 20 grams of vinegar. grams, salt, pepper 5 grams each, 50 grams of red oil chili, 20 grams of sesame paste, 20 grams of cooked sesame, 20 grams of sesame oil, 5 grams of monosodium glutamate, 10 grams of ginger, 10 grams of garlic, 30 grams of crispy Pixian soybean, 10 grams of green onion, green onion threads, chicken broth, each appropriate amount.

Practice:

1, chicken gutted and cleaned, into the pot to cook, soup boiling skimmed the foam, cooked to just cooked, fishing into the cool water, cooled and boned, cut into about 9 cm long, 0.3 cm thick, two thick silk, covered in green onion threads.

2, take a bowl, put soy sauce, sugar, salt, vinegar, pepper, sesame paste, cooked sesame seeds, monosodium glutamate, sesame oil, red oil chili, ginger, garlic, crispy Pixian bean curd, scallion, add the right amount of chicken broth, into a "strange sauce", pour on the chicken wire into.

This method can also be used for rabbit, pork belly, mouth strips, duck strips, etc., made into a variety of "strange flavor" food.

Sautéed eel with red pepper

Cuisine: Sichuan

Time: Normal

Ingredient type: Fish

Flavor: Spicy

Suitable for season: Unrelated

Cooking type: Steaming and stewing

Inputs:

(3 servings):

A piece of eel, a little bigger, 400 grams

Eel is also used in this way. A little bit, 400g

Fresh red pepper about 150g

Ginger about 10g

Garlic 10g

Pepper 5pcs

Material wine 8g

Pepper a little bit

Soap 10g

General sugar, salt, soy sauce, wine, and other seasoning at will

(3 persons):

Approximately 150g of fresh red chili pepper

Approximately 10g of shredded ginger

10g of minced garlic

5 peppercorns

8g of cooking wine

Pepper

Some pepper

10g of broth

General spices such as sugar, salt, soy sauce and wine at your disposal

Method.

Eel first open, remove the viscera, clean, if according to traditional practice, eel to remove the viscera can be, do not have to clean. Then, as shown in the picture, use the side of the knife to pat the eel flat, and then cut it into a small section of one centimeter and marinate it with salt and cooking wine for about 5 minutes.

In a wok with cooking oil, slide the eel through the warm oil once, then pull it out of the wok. Put the ginger, peppercorns and garlic into the wok and stir-fry the fresh red chili peppers until they reach 50 percent of full size, then add the eel sections you just slid out of the wok, and then add the seasonings and broth, and stir-fry for two minutes, then remove from the wok and serve on a platter.

Sautéed eel with red chili pepper

Ingredients:

(3 servings):

Eel, one, slightly larger, 400g

Fresh red chili pepper, about 150g

Ginger, about 10g

Garlic, 10g

Spicy peppercorns, 5 grains

Materials, 8g

Wine, 8g

Some pepper, some pepper, a few grains

Some pepper. Pepper a little

10 grams of stock

General sugar, salt, soy sauce, wine and other seasonings at will

Method of preparation:

Eel first open, remove the viscera, clean, if the traditional way, eel to remove the viscera can be, do not have to clean. Then, as shown in the picture, use the side of the knife to pat the eel flat, and then cut it into a small section of one centimeter and marinate it with salt and cooking wine for about 5 minutes.

Start a wok with cooking oil and slide the eel through the warm oil once, then pull it out of the wok. Add the ginger, peppercorns and garlic to the wok and stir-fry for two minutes.

Note:

This is a dish that depends on how well the stir-frying works with the size of the eel pieces. Some people like to eat larger sections of eel, so to cut into two centimeters wide is also possible, but stir frying should pay attention to time control. If you want to emphasize the Szechuan flavor, add 10 more peppercorns to make it more spicy.

The eel is first gutted, removed from the viscera and cleaned. If done traditionally, the eel can be gutted without being cleaned. Then, as shown in the picture, use the side of the knife to pat the eel flat, and then cut it into a small section of one centimeter and marinate it with salt and cooking wine for about 5 minutes.

Start a wok with cooking oil and slide the eel through the warm oil once, then pull it out and start another wok. Stir in the ginger, peppercorns, and garlic, then stir-fry the red chili peppers until they reach 50 percent of their original size, then add the eel, seasonings, and broth, and stir-fry for two minutes.

Shredded beef with fish

Cuisine: Sichuan

Time: Normal

Ingredient Type: Beef and Lamb

Flavor: Hot and Spicy

Suitable Season: Uncorrelated

Cooking Type: Stir-Fry

Raw Material:

Shredded Beef (200 grams), Shredded Bamboo Shoots (65 grams), Chili Oil (4 grams), Pickled Chili Pepper (13 grams). grams), pickled chili (13 grams), egg (1), vinegar, diamond powder, sugar, soy sauce, green onion, yellow wine, ginger, salt, garlic, pepper, wet diamond powder, monosodium glutamate

Practice:

One of the shredded beef into the use of egg white, dry diamond powder, salt, the mixing of the marinade, stir-frying in the pan and take it out. Another bamboo shoots, pickled chili pepper into the lard pan fried, and then add the beef wire, stir-fry with high heat for more than ten seconds (must be cattle

line stirred loose, not be stuck), drain the oil. Second, the prepared fish flavor, that is, minced ginger, garlic paste, sugar, yellow wine, vinegar, spicy oil, diamond powder, scallions, soy sauce, flavor

Bean carp

Cuisine: Sichuan

Time: Normal

Ingredient Type: Fish

Flavor: Spicy

Suitable Season: Irrelevant

Cooking Type: Roasted Simmering

Raw material:

2 live crucian carp or 1 Mandarin fish (weighing about 600 grams), 30 grams of garlic, 50 grams of green onion, 10 grams of ginger, soy sauce, sugar, vinegar, 25 grams of wine, 15 grams of wet starch, 2 grams of salt, 40 grams of Pixi County Bean Sauce, 300 grams of broth, 500 grams of cooked vegetable oil (about 150 grams)

Method:

1, clean the fish, the two sides of the fish body. Fish clean, in the fish body on both sides of each graver two knives (depth close to the fish bone), smeared with shaoxing wine, fine salt a little marinade.

2, frying pan on a high flame, the oil burned to seventy percent of the heat, under the fish slightly deep-fried. Pan left 75 grams of oil, put Danxian bean paste not, ginger, garlic fried until the oil was red, put the fish, broth, moved to a small fire, and then add soy sauce, sugar, fine salt, the fish cooked, served on a plate.

3, the original pot on a high flame, with wet starch hook fluorescence, dripping vinegar, sprinkle green onions, poured on the fish into. Note: must use fresh crucian carp or Mandarin fish as raw materials. Cooking marinade should be thick, so that the fish stick well marinade and flavor.

Fish Scented Eggs

Cuisine: Sichuan

Time: Normal

Ingredient Type: Poultry Eggs

Flavor: Hot & Spicy

Seasonal: Uncorrected

Cooking Type: Roasted & Simmered

Raw Material:

Eggs: 500g, Oil: 50g, Green Onion, Wet Starch: 15g, Green Ginger: 5g, Garlic Cloves.

500g of eggs,

50g of oil, 15g of green onion, 15g of wet starch, 5g of ginger, 5g of garlic cloves, 10g of chili peppers, 35g of soy sauce, 20g of sugar, 25g of wine, 5g of monosodium glutamate (MSG), 50g of soup, 15g of vinegar.

Practice:

(1) Use the above seasonings (except pickled chili and oil) to make juice. Chop green onion. Ginger and garlic are minced. Chili pepper chopped. (2) the frying spoon will be hot oil, when the oil is hot, the eggs will be beaten in small batches, both sides fried yellow, remove and put on a plate. Spoon to stay in the bottom of a little oil, the chili pepper into the slightly fried, pour good juice, juice open when the oil poured on the egg that is complete.

Winter Vegetable Button Meat

Cuisine: Sichuan

Time: Normal

Ingredient Type: Other

Flavor: Spicy

Seasonal: Uncorrected

Cooking Type: Roasted and Simmered

Raw Material:

Pork: 250 grams, Szechuan Winter Vegetable 100 grams, Pickled Chili Peppers 25 grams, Vegetable Oil 25 grams, Soy Sauce 25 grams. 25g of vegetable oil, 25g of soy sauce, 2g of salt, 8g each of Sichuan black bean, ginger and garlic.

Practice:

(1) Pork boiled in plain water, fish out with a clean cloth to wipe off the oil and water on the meat skin, smeared with some soy sauce. Winter vegetables washed and cut granular, pickled chili pepper cut short section, ginger, green onion sliced. (2) frying spoon hot, inject a little oil, oil will open when the skin down into the meat, fried to the degree of charred yellow, cooled meat cut into 7 cm long slices. (3) skin down the meat by fish scale arrangement in the bottom of the bowl, pouring wine, soy sauce, add salt, and then put about 5 black beans and 2 to 3 sections of chili peppers as well as winter vegetables, on the drawer can be steamed for 2 hours. When ready to serve, turn out onto a plate.

Sliced Ear in Red Oil

Cuisine: Sichuan

Time: Normal

Ingredient Type: Pork

Flavor: Spicy

Suitable Season: Uncorrelated

Cooking Type: Cold Dishes

In Ingredients:

Pork Ear, Red Oil Chili Peppers, Green Onion White, Salt, Monosodium Glutamate, White Sugar, Sesame Oil.

Practice:

1. Take fresh, large pig's ear, wash it, put it into a pot of boiling water, heat it, cook it until it is just cooked, take it out, flatten the pig's ear with a heavy object, and let it cool naturally.2. Cut the cooled pig's ear into thin slices, and in a bowl, add salt, sugar, monosodium glutamate (MSG), red oil chili pepper, and sesame oil to form a flavorful sauce.3. Mix the slices of ear with the flavorful sauce and green onion shreds, and then put it on a plate to be ready.

Fish with black bean sauce

Cuisine: Sichuan

Time: Normal

Ingredient type: Fish

Flavor: Spicy

Suitable for season: Unrelated

Cooking type: Roasted and simmered

Raw material:

Fresh fish: 450g. 50 grams of black beans. 500g vegetarian oil, 15g green onion, 15g garlic, 10g cooking wine, 5g salt, 10g soy sauce, 50g fresh soup, 2g pepper, 10g sesame oil, 10g ginger.

Practice:

Wash fresh fish. Cut into strips 5 cm long and 1.2 cm wide, and marinate with ginger, scallion, salt, cooking wine and pepper. Mince black beans finely, cut green onion into 3 cm long pieces, and slice garlic into rounds. pot on the fire, under the vegetarian oil to about 200 ℃, into the fish, deep-fried to golden brown when removed, pour away the oil in the pot, and put a small amount of clean vegetarian oil hot, under the black beans fried dry water, under the green onion section, garlic slices slightly fried, poured into the fish; add wine, salt, soy sauce, fresh soup, pepper stir-fried and slightly burned, change to a small fire until the juice will be thick and dry, add sesame oil, from the pot to plate and let it cool. When serving, put the fish on the plate, remove the green onions and garlic, and pour the original juice on the fish.

Salted Pork in Raw Sauce

Cuisine: Sichuan

Time: Normal

Ingredient Type: Pork

Flavor: Spicy

Suitable Season: Uncorrelated

Cooking Type: Stir-Fried

In Ingredients:

Raw pork or fat and lean meat from the hind leg, fresh red chili peppers, peanut oil, green garlic. Sichuan Pixian Bean Paste, black beans, soy sauce, cooking wine, sugar, ginger, refined salt.

Practice:

The first pork peeled and cut into 30 mm long, 25 mm wide, 2 mm thick book, ginger peeled and cut into thin slices, green garlic cut diagonally into 10 mm long segments, fresh red chili peppers cut into long and wide pieces of 10 mm; frying pan on a high flame, put the peanut oil, burned to the smoke, the first put into the meat fried for 1 minute, deep-fried to the meat rolled up into a slight yellow when, add the salt, ginger fried a few times in turn put into the black beans, bean paste, fresh red chili, soy sauce, cooking wine, sugar, green garlic stir-fry that is to become.

Dry Stir-Fry Eel

Cuisine: Sichuan

Time: Normal

Ingredient Type: Fish

Flavor: Spicy

Suitable Season: Uncorrected

Cooking Type: Stir-Fry

Raw Material:

Eel (500 grams), Chinese wine (20 grams), green onion and ginger, sugar (3 grams), garlic, MSG. g), garlic, monosodium glutamate (MSG), pickled chili peppers (25 grams), soy sauce (4.5 grams), soybean paste (a little), wet diamond powder (6 grams), pepper,

Practice:

One, eel boneless and cut into pieces, under the frying pan sauté dry, add pickled chili peppers, soybean paste, pepper, wine, sugar, MSG, soy sauce and other ingredients. Second, then put some soup, wait for it to slowly dry, add onion, ginger, garlic, and finally with wet diamond powder a collection of good,

Shrimp Beard Beef

Cuisine: Sichuan

Time: Normal

Ingredient Type: Beef and Lamb

Flavor: spicy

Suitable for Season: Irrelevant

Cooking Type: Fried

They are also available in a wide variety of colors and sizes, such as black, blue, yellow, and red. Ingredients:

-Fresh beef

-Salt, wine, ginger, green onion,

-Red chili peppers, pepper oil, sugar,

-Monosodium glutamate (MSG), sesame oil, cooked vegetable oil.

Practice:

1. Beef washed and cut into larger thin slices,

2. Add salt, wine, ginger, green onion code flavor for 6 hours, into the cage to steam, out of the cage to cool, torn into thin shreds.

3. Put the shredded beef into the frying pan fried crispy fish out, add sugar, monosodium glutamate, red oil chili, pepper oil, sesame oil, mix well, plate into.

Dry steamed yellowtail

Cuisine: Sichuan

Time: long

Ingredient type: seafood

Flavor: salty

Suitable season: no relation

Cooking type: stir-fry

Raw material:

Yellowtail 2 tails of fish about 1000 grams, 100 grams of shredded pork, shredded hot pepper, 25 grams, green onion, ginger, pepper oil, sesame oil. 25 grams, shredded green onion and ginger, shredded mushrooms, asparagus, 25 grams of shredded cabbage

Practice:

Yellow fish clean, graved on both sides of the flower knife, with cooking wine, salt, onion and ginger, pepper marinade for half an hour; another pot of oil, stir-fried shredded meat, shredded hot pepper, shredded green onion and ginger sautéed, and then into the shredded mushrooms, shredded asparagus, shredded cabbage, plus soy sauce, pepper, cooking wine, monosodium glutamate fried, out of the pot and poured on the fish; Steam the fish in a cage, take it out and sprinkle shredded green onion on the surface, pour some hot oil into it.

Boiled cabbage

Cuisine: Sichuan

Time: Normal

Ingredient type: Vegetables

Flavor: Fresh

Seasonal: Uncorrected

Cooking type: Soup

Raw material:

Cabbage heart 750 grams, a fat hen, 1000 grams of pork chops, Ham appropriate

Practice:

fat hen washed, and pork chops, ham in a casserole, add water to boil and remove the foam, simmering into the broth; cabbage heart to help stay in the heart, in the root of the cut cross knife, slightly scalded with boiling water; placed in a bowl, injected into the broth on the cage to steam through that is complete.

Chengdu Egg Soup

Cuisine: Sichuan

Time: Normal

Ingredient Type: Other

Flavor: Fresh

Seasonal: Uncorrected

Cooking Type: Soup

Raw Material:

Eggs: 4, 50 grams of fungus, 100 grams of cabbage, 4 grams of salt, 75 grams of oil, 2 grams of monosodium glutamate. 75 grams of lard, 2 grams of monosodium glutamate, 1000 grams of thick white soup.

Practice:

1. Remove the shell of the egg, put it in a bowl and mix it with force. Wash the fungus.

2. Soup pot on the fire, put the lard hot, eggs into the pot, fried to both sides of the yellow, when the egg is soft, with a hand spoon will be mashed eggs, add soup, and then under the salt, fungus, cabbage, monosodium glutamate boiled to taste after the lard to be completed.