Authentic Sichuan cuisine practices

Introduction: authentic Sichuan cuisine is known for spicy, taste fresh mellow and thick and heavy, the following is what I have carefully organized for you authentic Sichuan cuisine practices, welcome to refer to!

1, boiled fish

Main ingredients: grass carp 1, egg white 1, soybean sprouts moderate

Accessories: garlic, pepper, salt, pepper, dry chili pepper, ginger, star anise, cooking wine, raw flour, bean paste moderate

Practice: 1, fish head and tail cut into segments, the fish along the spine slice off the two sides of the fish, and then sliced Under the fish belly of the ` big thorns, the fish head, fish bones cut into pieces, fish meat sliced diagonal knife to be used.

2, soybean sprouts remove the roots and wash, garlic pat flat and chopped, ginger chopped.

3, each ready to fish slices, fish bones, in turn, put 1 tablespoon of salt scratched and poured into the water to wash.

4, pour oil in the pot pour soybean sprouts, stir fry its soft and put the right amount of salt to stir fry, loaded bowl bottom.

5, another frying pan put pepper, star anise frying incense, after fishing out part of the pepper, star anise, put dried chili peppers fried spicy, into a little bean paste fried scattered, and then poured into a small pot of boiling water, under the fish bones, fish head fish head and tail boil boil, you can sheng into the bowl.

6, the pot into the oil, hot, the fried pepper chopped spread on the surface of the fish, and then into the ginger and garlic, hot oil can be poured on the ginger and garlic.

2, dry-roasted fish

Main ingredients: carp 750g, 25g of fat pork,

Accessories: Sichuan soybean chili sauce, oil, vinegar, soy sauce, starch, sugar, salt, monosodium glutamate, yellow wine, green onions, ginger, garlic diced appropriate amount

Practice: 1, scrape the fish scales with a knife, rifled, in addition to the five viscera, gouge gills washed. On both sides of the fish body with a knife graver cross knife deep to the fish bone, and then put a little salt, yellow wine marinated to taste.

2, put 150g of oil in the pot, the oil temperature to seven mature when the fish frying pan until light yellow on both sides of the fish out.

3, the fat pork 25g cut into slightly larger than soybean diced, after the remaining oil in the pot hot, pan frying, and then put the right amount of Sichuan bean sauce stir fry, flavor out of the right amount of green onions, ginger and garlic diced slightly fried, then into the 25g of yellow wine, a little soy sauce, can be added to the hot water boiling fish, adjusted to the 15g of sugar and the right amount of salt, monosodium glutamate.

4, turn the pot to a small fire stew, keep the water boiling state until the fish burned through, it can be out of the pot on the plate.

5, the fish soup continue to simmer on low heat, and constantly stirring with a spatula, to be thickened when the fish sauce and then dripping into the oil, vinegar, poured on the fish, it is complete.

3, Chongqing Mao Blood Wanton

Main ingredients: duck breast, pig heart, pork belly, ham sausage, mushrooms, sea cabbage, soybean sprouts

Auxiliary ingredients: green onions, pickled chili peppers, dried chili peppers, butter, sesame oil, peppercorns, monosodium glutamate (MSG), chicken material,,, duck blood

Practice: 1, first cut the duck blood into a zigzag strip shape, and then the Chicken breast, pork belly, pork heart, ham sausage, mushrooms cut into slices, sea cabbage, celery cut into sections to be used.

2, frying pan placed on a high flame, add a little oil, the sea cabbage, celery, scallion section, soybean sprouts fried into the monosodium glutamate, add a little sesame oil, it will be up to the pot loaded with a bowl pad.

3, the chicken breast, pork belly, pork heart, ham sausage placed in a high-fire frying pan bubble chili, add a little fresh broth, and then put butter, sesame oil, monosodium glutamate, chicken essence, after the start of the pan into the fried bottom of the auxiliary materials into.

4, husband and wife lung slices

Main ingredients: beef, beef mince

Accessories: old marinade, peppercorns, cinnamon, star anise spice packet, monosodium glutamate (MSG), chili oil, soy sauce, pepper, crispy ground peanut butter, sesame seeds

Method: 1, wash and blanch beef, beef mince, and put it into the pot.

2, put the old marinade and pepper, cinnamon, star anise spice packet, to be boiled with a slow fire for about two hours.

3, the boiled beef, beef mixed cut into slices into a plate.

4, scoop some of the old marinade, plus the appropriate amount of monosodium glutamate, chili oil, soy sauce, pepper powder into a flavorful sauce, pour on the beef, beef hybrid.

5, in the beef, beef mixed with a little crispy peanut rice, sesame can be sprinkled.

5, braised hoof tendon

Main ingredients: 250g of fresh pig's hoof tendon, 6g of Dong Ru, yucca slices, 50g of ham

Accessories: soy sauce, cooking wine, green onion, starch 13g each; ginger 8g; salt, monosodium glutamate (MSG) 3g each; 250g of soup.

Method: 1, raw hoof tendon boiled with water, and then fish out. , rinse with cool water to remove the gum juice and then cut into two sections.

2, Winter Roux legs, yucca slices blanch with boiling water after washing and cutting into strips, ham cut into strips, scallions cut in half and cut off, ginger slices.

3, with a frying spoon will be hot oil, first under the green onions, ginger, and then under the Winter Roots, magnolia slices stir-fried, and finally under the appropriate amount of soy sauce, hoof, ham, salt, cooking wine, soup.

4, wait until the soup open skimmed off the floating foam, with medium heat stewing its flavor, add monosodium glutamate, thickening with wet starch, pour a small amount of oil that is.