Sichuan cuisine practice (inheriting the classic taste of a hundred years)

Sichuan cuisine is one of the eight major cuisines in China, which originated in Sichuan Province. Sichuan has been the granary of China since ancient times, with rich products and suitable climatic conditions, so the development history of Sichuan cuisine can be traced back to ancient times. In the Tang Dynasty, Sichuan became an important political and cultural center in China, and Sichuan cuisine began to develop obviously during this period.

With the passage of time, Sichuan cuisine has gradually formed its own unique style and characteristics. One of the most famous is spicy, which is made of Sichuan's unique spices such as pepper and pepper. In addition, Sichuan cuisine also pays attention to the harmony and unity of color, fragrance, taste and shape, and pays attention to exquisite materials, fine cooking and unique taste.

The practice of Sichuan cuisine

Sichuan cuisine is very rich and varied. The following are some classic Sichuan cuisine practices.

Chili oil fillets

Boiled fish is one of the most famous dishes in Sichuan, which is characterized by fresh and tender fish and spicy soup. Here are the steps to cook boiled fish:

1. Prepare fresh and tender fish, cut into thick slices and marinate with salt and cooking wine.

2. Prepare ingredients, including bean sprouts, bean skin, fungus, minced garlic, Jiang Mo, chopped green onion, etc.

3. Put oil in a hot pot and cool, stir-fry the bean sprouts, bean skins, fungus and other ingredients, and then pour in the stock.

4. After the stock is boiled, add the fish fillets and cook for about 5 minutes.

5. Take out the fish fillets and put them in a bowl filled with bean sprouts, bean skin, fungus and other ingredients.

6. Put oil in a hot pan and cool, add minced garlic, Jiang Mo, Chili noodles and other ingredients and stir-fry until fragrant, then pour in the stock.

7. After the stock is boiled, pour it into the bowl with the fish fillets.

8. finally sprinkle with chopped green onion.

Kung Pao Chicken?

Kung pao chicken is another classic Sichuan cuisine, with chicken and peanuts as the main ingredients. It is delicious and slightly spicy. Here are the steps to make a kung pao chicken:

1. Prepare chicken and peanuts, and dice the chicken.

2. Diced chicken is marinated with salt, soy sauce, cooking wine and starch.

3. Prepare ingredients, including onions, ginger, minced garlic, dried peppers, peppers, etc.

4. Put the oil in a hot pot and cool it. Add the onion, ginger, minced garlic, dried pepper and pepper and stir-fry for fragrance.

5. Add marinated diced chicken and stir fry, and add cooking wine, soy sauce, sugar, vinegar and other seasonings.

6. Finally, add peanuts and stir fry.