First, hemp

Hemp is the most unique flavor in Sichuan cuisine. The hemp flavor of Sichuan cuisine comes from Sichuan pepper. In order to compare watercress to the soul of Sichuan cuisine, Bian Xiao once suggested that pepper is the rhyme of Sichuan cuisine, and the ups and downs of Sichuan cuisine really need pepper to dance with it. The hemp of boiled beef comes from Dahongpao pepper in Hanyuan, which is the best of red pepper. Boiled hemp is not made with Chili oil or pepper, but with whole pepper. Bian Xiao introduced its key points in the spicy part.

Second, spicy

Erjing pepper in Sichuan is hot and fragrant. It is the best seasoning for making boiled pork slices. If you want to have a stronger flavor, you should add some dried Chili peppers to it, so that the spicy taste will be stronger. Stir-fry dried peppers and pepper in a small oil pan, and then cut into double peppers. This is the spicy soul of boiled pork slices. Sichuan cuisine pays attention to spicy food, but there are many levels and types of spicy food. The spicy taste of Mapo tofu comes from Chili powder and pepper; The spicy taste of red chicken slices comes from red oil and Chili oil; Spicy boiled food must come from fried double peppers, which is an important reason why many restaurants always fail to meet the requirements of boiled meat slices.

Third, it is tender and hot.

The freshness of boiled beef is that the beef itself should be fresh first, and then a little salt, cooking wine and water starch should be added, so that the beef can be fresh and tender. When making, first fry all kinds of vegetables, give some base flavor in the process of frying, then fry douban with oil, pay attention to slow frying until it is crisp and fragrant, add Jiang Mo to fry, pay attention to the tenderness of beef after adding soup, and pour it on the fried vegetables.

Fourth, side dishes

The main side dishes of Sichuan cuisine are garlic seedlings, celery and green bamboo shoots, and no other side dishes will be added. But outside the province, adding bean sprouts and lotus seeds is often the first choice, which will increase its moisture and taste, so it is not the most suitable. As for other side dishes, it is even less authentic.

On this basis, various boiled vegetables can be evolved, such as boiled bullfrog, boiled meat slices and boiled eel.

Thank you all.