Zigong cuisine recipes

Chinese food culture has a long history, and many representative local dishes have been formed according to different regions. For example, today we are going to talk about Zigong cuisine. Zigong cuisine is mainly divided into hot and spicy, pungent, sweet and sour. Popular dishes include cold rabbit and fried duck. With the development of information, we can make authentic Zigong cuisine by ourselves without leaving home. We have picked out a few from the complete collection of Zigong cuisine recipes to introduce to you.

Zigong Spicy Cold Rabbit

Material

Fresh rabbit meat, salt, dried chili peppers, peppercorns, aniseed, star anise, old ginger, green onions, soy sauce, vinegar, wine, and sugar.

practice

1. First, put the whole piece of rabbit meat into the pot. At the same time, add pepper, star anise, star anise, ginger slices, and scallion segments into the pot and blanch them together. The rabbit meat will be shaped and the flavor of the spices will also enter the rabbit meat.

2. After the water boils, cook the rabbit meat until it is 90% cooked, then remove it from the pot and cut it into dices about the size of finger joints after it cools down. The meat must be freshly minced and the dices should not be cut too small. Set it aside for later use. Prepare peppercorns, cut dried red peppers into sections, and slice ginger and garlic for later use. If you like spicy food, you can prepare more peppercorns;

2. Pour oil into the pot (more is better), put ginger, green onion, aniseed and pepper into a colander, put it into the pot and fry until the green onion turns yellow, remove and discard, then add salt. Don't add too much salt because you will add soy sauce later. Too much salt will make it salty. If the taste is not good enough, you can add more, but if it is too salty, you can't reduce it. . The salt must be added to the hot oil before the rabbit meat, so that the oil will not splatter when the rabbit meat is added later.

3. Then turn the heat to medium, pour in the prepared diced rabbit meat, and stir-fry quickly until the rabbit meat is basically dehydrated. Add cooking wine, stir-fry twice, then add the prepared chili segments and continue to stir-fry quickly. Be sure to stir-fry quickly, otherwise the dry chili segments will easily become mushy. After stir-frying for a few times, immediately add soy sauce and a small amount of sugar and stir-fry until the color turns golden. Finally, add a little vinegar, and turn off the heat after the aroma is smelled.

4. Finally, add MSG and chicken essence, stir well, put it in the pot, and wait until it cools down before serving.

Zigong Fried Duck

Material

Ingredients: 300g duck, 250g green pepper

Accessories: 100g oil, salt to taste, 5g ginger, 5g garlic, 10g chili sauce, MSG to taste

practice

1. Green pepper, a must for fried duck

2. Duck cut into pieces

3. Heat the oil and stir-fry the duck. Stir fry as much as possible to make sure the duck is fully dry.

4. Add ginger, garlic and chili sauce and continue to stir fry

5. Add green pepper, MSG and salt.

6. Serve

Zigong Fried Chicken

Material

300 grams of chicken thighs, 50 grams of green bamboo shoots, 15 grams of pickled peppers, 25 grams of celery, 5 grams of salt, 20 grams of cooking wine, 15 grams of onions, 10 grams of soy sauce, 5 grams of vinegar, 10 grams of sugar, 0.5 grams of MSG, 50 grams of fresh soup, 25 grams of bean flour, 50 grams of lard, 10 grams of ginger, and 10 grams of garlic.

practice

1. Debone the chicken thighs, loosen them with a knife, and cut them into diamond-shaped pieces. Cut into strips about 5 cm long and 1 cm wide, put into a bowl, add salt, cooking wine, and water bean powder and mix well)

2. Cut the bamboo shoots into strips about 4 cm long and 0.7 cm wide, season with a little salt and wash.

3. Cut the pickled peppers into 2.5 cm long segments, cut the celery into short sections, and cut the green onions into "horse ear" shapes.

4. Mix soy sauce, vinegar, sugar, salt, cooking wine, MSG, water bean powder and fresh soup into sauce.

5. Place the wok on high heat, heat lard (about 150℃), add the chicken and stir-fry until the seeds are loose, add pickled peppers, ginger, and garlic slices and stir-fry until fragrant, then add green bamboo shoots, celery and onions, stir-fry evenly, and cook the sauce.

6. When the sauce is absorbed and the oil is shiny, remove from the heat and serve.