1, salt helps rabbit abdomen
Rabbit bellies should be pretreated first. As a special ingredient of Sichuan cuisine, a small amount of edible alkali should be treated before cooking rabbit belly, which can not only remove the fishy smell of rabbit belly, but also make its taste more refreshing.
2. Boiled beef with salt
Traditionally, you should choose "loin groove meat", which is also commonly known as triangular brisket. The beef here is tender and rich in oil flowers. Beef is not oiled first, but directly put into the pot one by one, and the oil temperature should not be too high.
3. Salt helps radish roast beef
Pot-stewed vegetables are the most basic and homely flavor of Sichuan cuisine. Pixian watercress is usually used as the basis of taste, adding pickled ginger and pepper or even pickled radish to taste. The amount of dried peppers and dried peppers is also large, which is one of the basic techniques of Zigong salted vegetables.
4, salt to help cook rabbit belly
In Zigong, the classic side dishes of boiled vegetables are lettuce tips and garlic seedlings. Lettuce is only the most tender tip, and fried with garlic seedlings to make the bottom of the plate. Different from other areas, bean sprouts and loofah will never appear in boiled vegetables, and the traditional collocation has not changed so far.
5, salt help tofu pudding beef
Traditionally, the local boiled beef in Zigong has chosen "waist-groove meat", commonly known as triangle nest. The beef here is tender and rich in oil flowers. Beef is not oiled first, but directly put into the pot one by one, and the oil temperature should not be too high.
Step 6 eat cold beef
It is one of the representative dishes of Zigong salt gang cuisine, which is characterized by fresh and juicy, strong spicy taste and long aftertaste. To make cold beef, you need to choose high-quality beef, cut it into small pieces or strips, and add appropriate amount of salt, pepper, pepper, star anise, ginger and other seasonings to marinate and fry. Among them, the frying process is the key, and it is necessary to master the heat and oil temperature to make the beef crisp and tender outside and delicious.