How to make Sichuan cuisine recipes Fish-flavored shredded pork
Ingredients
Pork, soaked fungus, carrot, bamboo shoot
seasoning
Cooking oil, red bean paste, pickled pepper, white sugar, soy sauce, delicious soy sauce, cooking wine, minced onion and ginger, water starch and vinegar.
method of work
1. Shred pork, marinate with soy sauce, delicious and starch 10 minute;
2. Carrots, fungus and bamboo shoots are also shredded, onion and ginger are cut into powder, red oil bean paste is chopped into powder, and pickled peppers are cut into small particles;
3. Heat the pot, add oil, and then stir-fry the marinated pork until it changes color and takes it out for later use;
4. Cool the oil in a hot pan, add the red oil bean paste and pickled pepper and stir-fry until fragrant, then add the minced onion and ginger and stir-fry together;
5. Add the fried shredded pork, minced onion and ginger, and stir-fry together;
6. Use soy sauce, cooking wine, vinegar and white sugar to make fish-flavored juice, pour in fish-flavored juice and stir well, and stew until carrots, fungus and bamboo shoots are cooked;
7. Mix one tablespoon of starch and two tablespoons of water into water starch, pour it into the pot, stir well, and collect the juice on high fire to get out of the pot.
Stir-fried spicy chicken
Ingredients
750 grams of tender chicken
seasoning
80g of dried chili pepper silk, 50g of Chinese prickly ash, 0g of cooking wine10g, 20g of onion, ginger and garlic, proper amount of soy sauce, 3g of monosodium glutamate, proper amount of sugar and salt.
method of work
1. Wash Zanthoxylum bungeanum with clear water, and dice onion, ginger and garlic;
2. Wash and chop the chicken into 2cm square pieces, pour in cooking wine, add half a tablespoon of soy sauce and half a tablespoon of soy sauce, add salt, and stir and marinate for 10 minute;
3. Put the oil in the pan, heat it to 70% or 80%, add the chicken pieces, fry them with medium fire, fry the chicken pieces until they are cooked, and take them out and drain the oil when the water is dry;
4. Put another pot on the fire, add oil, heat it, add dried chili pepper and pepper granules, and stir-fry the fragrance with medium and small fire;
5. Add onion, ginger and garlic, pour in chicken pieces, add appropriate amount of salt and sugar and stir well;
6. Add monosodium glutamate, stir well and plate.
Cooking method of Sichuan cuisine recipe Sichuan style Sichuan style pork
Ingredients
Pork belly 300g
seasoning
Red pepper, green garlic, Pixian bean paste, bean paste, soy sauce, spiced powder, ginger and garlic.
method of work
1. Pork belly in cold water, add onion and ginger slices and cook;
2. During this period, make accessories, cut green garlic into sections, shred red pepper, slice ginger and garlic, and then prepare some minced ginger and garlic;
3. Wait until the meat is cooked enough to insert a chopstick, remove it and cool it, and cut it into thin slices;
4. Put the oil in the wok, add Pixian bean paste and the sauce prepared by the bean paste, fry until the pork belly is covered with hot sauce.
5. Add garlic slices and shredded red pepper;
6. finally, add the green garlic and fry it.
Dry-Fried Green Beans with Minced Pork and Preserved Vegetables
method of work
1. Chop the meat into powder, wash the dried red pepper and dust, dry the water and cut it into small pieces, and chop the garlic into mince.
2. Remove tendons from both ends of green beans, break them into 5-6cm long sections after cleaning, and use kitchen paper to absorb the surface moisture;
3. Put the frying pan on fire, pour in sesame oil, and when the fire is 50% hot, add green beans, and slowly stir-fry over medium fire until the surface turns white. When the skin begins to wrinkle, take out and drain the oil for later use;
4. Heat the oil in the wok and saute the garlic and dried red pepper;
5. Add minced meat, quickly spread the minced meat with a shovel, add cooking wine and salt, and stir-fry and dry the water;
6. Pour in the fried green beans and stir-fry with soy sauce, chicken essence, salt, sugar and pepper powder;
7. Stir-fry well and taste, then stir-dry the water, take it out of the pan and put it on the plate.
Tips
1. Adding sugar has the effect of refreshing.
2. Fried green beans are salty, so you can put less salt.
Cooking of Sichuan cuisine recipes Boiled pork slices
Ingredients
Pork tenderloin 1 strip
seasoning
Rape, Flammulina velutipes, mung bean sprouts, Xixian bean paste, garlic, ginger, pepper, dried red pepper, soy sauce, starch, cooking wine, sugar and pepper.
method of work
1. Pork tenderloin 1 strips are cleaned and put in the refrigerator for a while, so that the meat slices will be cut thinner;
2. Cut off the root of Flammulina velutipes and clean it, pinch off the root of mung bean sprouts and clean it, and clean the rape;
3. Slice the pork tenderloin, add a small amount of 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, stir-fry the meat slices, and take them out for later use when the color changes to about seven minutes;
5. Add ginger, garlic and Xixian bean paste into another pot and stir-fry until fragrant, add appropriate amount of water to boil, and put the vegetables into a large container.
6. Put the meat slices into the pot and boil them. Put the meat slices on the vegetables and pour the soup.
7. Put pepper and dried red pepper on it, and pour hot oil on it.
Tips
1. Cut the pepper if you want it to be hotter.
Remember to drink some herbal tea or mung bean soup in summer to avoid getting angry.
3. Deal with the sliced meat. First, remember to put some water when pickling. Second, don't fry for too long when frying. Third, when cooking, you can boil the pot with high fire, so that the sliced meat will be very tender.
Spicy Doufu?
Ingredients
500g tofu and 50g pork.
seasoning
Green garlic, ginger garlic powder, pepper, red pepper, cooking wine, salt, water starch, bean paste, lobster sauce and white sugar.
method of work
1. Cut the tofu into small pieces, add water to the pot and boil it. When the water is boiled, add half a spoonful of salt;
2. Then pour in water starch, then bring tofu with water, and pour it into a big bowl for later use;
3. Start another pot, pour in the right amount of oil and heat it, then add pepper and red pepper to saute;
4. In this way, the pepper spicy oil is ready, and then the pepper and pepper are not used;
5. Dice the pork, add 1 spoon of cooking wine and mix well, then pour it into the oil pan just now and spread it out with chopsticks;
6. After the meat turns white, add a spoonful of lobster sauce and a spoonful of bean paste, stir-fry the red oil, and add ginger and garlic powder to stir fry;
7. Then pour 1 bowl of water, boil it, then drain the previously cooked tofu, pour it into the pot, cover it and simmer for about 6 minutes;
8. After cooking, add 1 teaspoon of sugar to taste, and then add water starch;
9. finally, serve it out and sprinkle with minced green garlic and chopped pepper.
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