Authentic Sichuan cuisine practice

Authentic Sichuan dish practice daquan

Lead: Authentic Sichuan cuisine is famous for its spicy taste, which is both fresh and mellow. The following is a complete collection of authentic Sichuan cuisine practices that I have carefully compiled for you. Welcome to refer to!

1, boiled fish

Ingredients: grass carp 1, egg white 1, soybean sprouts.

Accessories: garlic, pepper, salt, pepper, dried pepper, ginger, star anise, cooking wine, corn starch and bean paste.

Practice: 1. Cut the fish head and tail into sections, slice the fish along both sides of the spine, then slice the fish belly, cut the fish head and bones into pieces, and cut the fish with a diagonal knife for later use.

2. Wash bean sprouts, mince garlic and mince ginger.

3. Prepare fish fillets and bones, add 1 spoon of salt in turn, grab them evenly, and then pour them into clean water to wash them.

4. Pour the oil into the pot and pour the bean sprouts. After frying, add some salt until it is cooked and put it at the bottom of the bowl.

5. Put pepper and star anise in another oil pan, then remove a part of pepper and star anise, add dried pepper and stir-fry until spicy, add a little bean paste and stir-fry until fragrant, then pour half a pot of boiling water, cook fish bones, fish heads and fish tails and put them in a bowl.

6. Put the oil in the pot and heat it. Chop the fried peppers and spread them on the surface of the fish. Then add the minced ginger and garlic, and pour the hot oil on the ginger and garlic.

2. Dried grilled fish

Ingredients: 750g carp, 25g fat pork,

Accessories: Sichuan watercress hot sauce, oil, vinegar, soy sauce, starch, sugar, salt, monosodium glutamate, yellow wine, onion, ginger and minced garlic.

Practice: 1. Scrape fish scales with a knife, gut, remove five internal organs, remove cheeks and wash. On both sides of the fish, cut the bones with a cross knife, and then marinate them with a little salt and yellow wine until they are delicious.

2. Put 150g oil in the pot. When the oil temperature reaches 70%, fry the fish in the pot until both sides are light yellow.

3. Cut 25g of fat pork into dices slightly larger than soybean grains, then heat the remaining oil in the pot, stir fry quickly, stir fry with appropriate amount of Sichuan watercress hot sauce, add appropriate amount of chopped onion, ginger and garlic when it is fragrant, then add 25g of yellow rice wine and a little soy sauce, add hot water without fish to boil, add/kloc-0.5g of white sugar and appropriate amount of salt and monosodium glutamate.

4. Turn the pot to low heat and simmer slowly, and keep the water boiling until the fish is thoroughly cooked, then the pot can be served.

5. Continue to simmer the fish soup with low fire and stir it with a shovel. When the fish juice thickens, pour the clear oil and vinegar on the fish, and it is finished.

3. Chongqing Cat Blood King

Ingredients: duck breast, pig heart, pork belly, ham sausage, mushrooms, Chinese cabbage and soybean sprouts.

Accessories: green onion, pickled pepper, dried pepper, butter, sesame oil, pepper, monosodium glutamate, chicken feed, duck blood.

Practice: 1. Cut duck blood into strips first, then cut chicken breast, pork belly, pig heart, ham sausage and mushrooms into pieces, and cut Chinese cabbage and celery into sections for later use.

2. Put the wok on a big fire, add a little oil, stir-fry Chinese cabbage, celery, green onions and soybean sprouts, add monosodium glutamate and a little sesame oil as a bowl mat.

3. Soak the chicken breast, pork belly, pork heart and ham sausage in a wok with strong fire, add a little fresh soup, then add butter, sesame oil, monosodium glutamate and chicken essence, and then add them into the fried auxiliary materials.

4. Husband and wife lung slices

Ingredients: beef, giblet

Accessories: brine, pepper, cinnamon, star anise spice bag, monosodium glutamate, Chili oil, soy sauce, pepper powder, crispy peanut powder and sesame.

Practice: 1. Wash and blanch beef and internal organs, and put them into the pot.

2. Add the old bittern and the seasoning package of pepper, cinnamon and star anise, and boil for about two hours with slow fire.

3. Cut the cooked beef and beef offal into pieces and put them on the plate.

4. Scoop some old brine, add proper amount of monosodium glutamate, Chili oil, soy sauce and pepper powder to make flavor juice, and pour it on beef and beef offal.

5. Sprinkle crispy peanuts and sesame seeds on beef and beef offal.

5. Braised tendon

Ingredients: 250g of fresh pig's trotters, 6g of Dongru, 50g of Yulan tablets and 50g of ham.

Accessories: soy sauce, cooking wine, onion, starch13g; Each; 8 grams of ginger; 3 grams of salt and monosodium glutamate each; 250 grams of soup

Practice: 1. Boil the raw hamstring with water, take it out, rinse it with cold water to remove the glue, and cut it into two sections.

2, Dongru to the legs, magnolia slices soaked in boiling water, washed and cut into strips, ham cut into strips, onion cut in half, ginger sliced.

3. After heating the oil with a frying spoon, first add the onion and ginger, then stir-fry the winter shavings and magnolia slices, and finally add a proper amount of soy sauce, tendon, ham, salt, cooking wine and soup.

4. After the soup is boiled, skim off the floating foam, stew over medium heat, add monosodium glutamate, thicken wet starch and pour a small amount of bright oil.