Sichuan style dishes

When it comes to Sichuan cuisine, the first thing that comes to mind is spicy. People in Sichuan are famous for their love of spicy food. Since Sichuan is very humid, the people here can only get rid of the dampness in their bodies by eating spicy and numb food. At the same time, the food in Sichuan is generally good with rice, because the food here has a heavier flavor, so it is very good with rice. So what Sichuan-style dishes are there in real life?

Fish-flavored Shredded Pork

Ingredients

Pork, soaked black fungus, carrots, bamboo shoots

seasoning

Cooking oil, red bean paste, pickled pepper, white sugar, dark soy sauce, extremely fresh soy sauce, cooking wine, chopped green onion and ginger, water starch, vinegar

practice

1. Cut the pork into strips and marinate with dark soy sauce, spicy sauce and starch for 10 minutes;

2. Cut carrots, fungus, and bamboo shoots into shreds, mince green onions and ginger, chop red bean paste into minced pieces, and cut pickled peppers into small pieces;

3. Heat the pan, add oil, and then add the marinated pork and stir-fry until it changes color and set aside;

4. Heat the pan with cold oil, add the red bean paste and pickled pepper, stir-fry until fragrant, then add the chopped green onion and ginger;

5. Add the fried shredded pork, chopped green onion, ginger and pickled pepper and stir-fry together;

6. Use dark soy sauce, MSG, cooking wine, vinegar and sugar to make fish sauce, pour in the fish sauce and stir well, simmer until carrots, fungus and bamboo shoots are cooked;

7. Mix one tablespoon of starch and two tablespoons of water to make water starch, pour it into the pot, stir well, and simmer over high heat until the sauce is reduced.

Sichuan Twice-cooked Pork

Ingredients

300g pork belly

seasoning

Red pepper, green garlic, Pixian bean paste, bean paste, soy sauce, five-spice powder, ginger and garlic

practice

1. Put the pork belly into cold water, add scallion and ginger slices and cook;

2. During this time, prepare the auxiliary ingredients, cut the green garlic into sections, cut the red pepper into shreds, slice the ginger and garlic, and prepare some minced ginger and garlic;

3. Cook until the meat is cooked enough to insert a chopstick, remove from the meat, let it cool, and cut into thin slices;

4. Add oil to the wok, add Pixian bean paste and bean paste soy sauce, fry until fragrant, then add the chopped pork belly and fry until every piece of pork belly is covered with spicy sauce;

5. Add garlic slices and red pepper shreds;

6. Finally, add the green garlic and stir-fry until cooked.

Stir-fried French Beans

practice

1. Chop the meat into fine pieces, clean the dried red peppers, wipe them dry and cut them into small pieces, and mince the garlic;

2. Remove the tendons from both ends of the green beans, wash and break into 5-6cm long pieces, and dry the surface with kitchen paper;

3. Put the frying pan on the fire, pour in sesame oil and heat it up to 50% hot, then add the green beans, turn to medium heat and slowly fry until the surface turns white and the skin begins to wrinkle, then remove from the oil and set aside;

4. Heat oil in a wok and sauté garlic and dried red pepper;

5. Add the minced meat, use a spatula to quickly break up the minced meat, add cooking wine and salt, stir-fry until the water is dry;

6. Pour in the fried green beans, add soy sauce, chicken essence, salt, sugar and pepper powder and stir-fry;

7. Stir-fry until well-seasoned and dry out the moisture before serving.

Tips

1. Adding sugar can enhance the flavor. 2. Fried green beans absorb salty taste, so you can use less salt.

Boiled pork slices

Ingredients

1 pork tenderloin

seasoning

Rapeseed, enoki mushrooms, mung bean sprouts, Pixian bean paste, garlic, ginger, pepper, dried red pepper, soy sauce, starch, cooking wine, sugar, pepper

practice

1. Wash 1 pork tenderloin and put it in the refrigerator for a while, so that the meat slices can be cut thinner;

2. Cut off the roots of the enoki mushrooms and clean them, pinch off the roots of the mung bean sprouts and clean them, and wash the rapeseed;

3. Cut the pork tenderloin into thin slices, add a small amount of light soy sauce, appropriate amount of cooking wine, sugar, starch, pepper and water to marinate the tenderloin for 20 minutes;

4. Heat the wok, add vegetable oil, and stir-fry the meat until it changes color and is about 70% cooked. Set aside for later use;

5. In another pot, add ginger, garlic and Pixian bean paste and stir-fry until fragrant. Add appropriate amount of water and bring to a boil. Add the vegetables and blanch until cooked. Put the vegetables in a larger container.

6. Put the meat slices into the pot and bring to a boil over high heat, place the meat slices on the greens and pour in the soup;

7. Add peppercorns and dried red chili peppers, heat oil in a pan and pour on top.

Tips

1. If you want the peppers to be spicier, cut them. 2. When eating this in summer, remember to drink some herbal tea or mung bean soup to avoid getting a sore throat. 3. To handle the meat slices, first, remember to add some water when marinating; second, do not fry it for too long; third, just cook it over high heat, so that the meat slices will be very tender.