Sichuan home cooking: the cooking method of Sichuan home cooking

1, fried beef with pepper. Ingredients: 5 peppers, 200g beef, shredded ginger. Practice: Slice beef, add salt, soy sauce, pepper, corn flour, a little cooking wine and a little shredded ginger, mix well, and add a little peanut oil to marinate 15 minutes; Remove the stems and seeds from the peppers. If you like spicy food, you can leave seeds. Cut in half and cut into small pieces; When the pot is hot, put oil (preferably a little more), stir-fry shredded ginger until fragrant, put beef in the pot, spread it out quickly, then pour some cooking wine, stir-fry for a few times, and then slip some water. 7. When it is mature, put it away for later use; Heat hot oil in another pot, stir-fry the peppers a few times, and then stir-fry the beef in the pot. If it is too dry, you can add some water. When the beef is cooked, add salt and a little chicken essence to eat.

2, light and shadow beef. Raw materials: 500g of beef, 25g of sugar, 25g of pepper powder/kloc-0, 25g of Chili powder, 0/00g of Shaoxing wine/kloc-0, 0g of refined salt/kloc-0, 0g of spiced powder/kloc-0, 0g of monosodium glutamate/kloc-0, 5g of ginger. Practice: Select beef hamstring, remove floating skin and keep it clean (don't rinse with water), cut off corners and cut into large pieces. Put the beef slices on the chopping board, smooth them, evenly sprinkle the fried salt, put them in a jar, and air them until the beef is bright red (about 14 hours in summer and three or four days in winter). Put the air-dried beef slices in the oven, spread them on a wire rack, and bake them with charcoal fire for about fifteen minutes until the beef slices are dry. Then steam in a cage for about 30 minutes, take it out, cut it into small pieces 4 cm long and 2 cm wide, steam in the cage for about an hour and a half, and take it out. Heat a wok, add vegetable oil and heat it to 70%, add ginger slices and stir-fry until fragrant, and take out. When the oil temperature drops to 30%, move the wok to low heat, add beef slices, fry slowly, pour out about one third of the oil, cook Shao wine, mix well, add pepper powder, sugar, monosodium glutamate and spiced powder, stir well, take out the wok, let it cool, and pour sesame oil.

3, husband and wife lung meridian. Ingredients: 500g fresh beef, 50g beef offal (belly, heart, tongue, scalp, etc.). ), old brine 500ml, crispy peanut powder 100g, sesame noodles 100g, soy sauce 150ml, Chili oil 25ml, pepper noodles 25g, star anise 4g, etc. Practice: Wash beef and beef offal. Cut the beef into large pieces, put it in the pot together with the beef offal, add water (depending on the degree of drowning the beef), boil it over high fire, and skim off the floating foam continuously. When the meat turns white and red, pour out the soup. Pour the old bittern into the pot, add the spice bag (pepper, cinnamon and star anise wrapped in cloth), white wine and refined salt, add about 400g of clear water, and cook for about 30 minutes on a strong fire, then continue to cook on a low fire for 1.5 hours until the beef and beef offal are crisp but not rotten, and then take them out to cool. Boil the marinade over high heat. After about 10 minutes, take a bowl, scoop in 250g of brine, and add monosodium glutamate, Chili oil, soy sauce and pepper noodles to make a sauce. Cut the cooled beef and beef offal into pieces with a length of 4 cm, a width of 2 cm and a thickness of 0.2 cm, mix them together, pour in the marinade and mix well, divide them into several plates, and sprinkle with crispy peanut powder and sesame noodles.