The correct answer is yes, that is sugar. Although Shu people are good at spicy food, it doesn't mean that others are only spicy! As the key genre of the eight major cuisines, the essence of Sichuan cuisine is a variety of dishes. To everyone's surprise, sugar is a very important condiment in Sichuan cuisine, which has been widely circulated since ancient times.
Many people say that Dongpo pork is a Jiangnan dish, and only in the south of the Yangtze River likes to put sugar in cooking, not to mention that Su Shi is an official in the south of the Yangtze River, but don't forget that Su Shi is from Sichuan. Burning meat with sugar is a habit of Shu people. Today's Sichuan food is sweet, but it doesn't mean it's not salty and delicious. In Chili sauce restaurant, many dishes are flavored with sugar.
As a contemporary with a heavy taste, the diet with a light taste can't be cured, and life has ruined me again and again. Three or five friends sit in the middle of the river, the breeze is accompanied by wine, and the sweet and mellow Sichuan food can be spicy. Don't say anything Today, my uncle brought you salt and pepper grass carp from the kitchen. I hope you have a good time. Orange green 10, garlic single, red bean paste, chopped green onion, salt, soy sauce.
The first step is to select two pieces of orange or reddish shallots and beat them into paste with a blender, which feels like crab paste. When choosing peppers, half red and half yellow, a spoonful of red bean paste. Mainly used to improve the redness of Chili sauce;
The second step is to make a head of garlic into mud, and the amount of edible oil under the cold pot needs to be large. After the oil is boiled, put the pepper paste into the pot, turn off the heat and stir fry gradually. After two or three minutes, add the red oil bean paste and stir-fry it again with low fire. When the raw flavor of the Chili sauce is cut off, Pixian bean paste begins to release its flavor, and then put it into the minced garlic and stir-fry it with low fire.
The third step, after the garlic is finally mixed evenly, you can prepare to splash the fish. Grass carp stews quickly, but it is easily washed away by boiling water. If it is steamed, it will take a long time. The heat is finished, and it will take a long time.
Sprinkle a little soy sauce to make the salt taste bottom, then sprinkle a wave of chopped green onion, let the hot air evaporate the fragrance of chopped green onion, sprinkle a little pepper sauce on the fish, cover it while it is hot, and sprinkle a few chopped green onion to serve ~ Grass carp with spicy and delicious pepper sauce is ready, and you can see for yourself if you like it ~ Tips
I have seen a recipe for cold crucian carp before. Later, I figured it out. After using a blender to make green peppers into Chili sauce, I continued to cook this dish, and the taste was deeper. In early autumn, peppers are covered with bright colors and sprinkled with green chopped green onion. It shows the tone of "the most orange, the most orange and the greenest".