How to make Sichuan cuisine recipes with fish-flavored shredded pork
condiments
Pork, pickled fungus, carrot, bamboo shoots
condiment
Cooking oil, red bean paste, pickled pepper, sugar, soy sauce, fresh soy sauce, cooking wine, minced onion and ginger, water starch and vinegar.
working methods
1. Shred pork and marinate with soy sauce, fresh flavor and starch 10 minute;
2. Carrots, fungus and bamboo shoots are also shredded, onions 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 pan, drain the oil, and then stir-fry the pickled pork until it becomes discolored and take it out for later use;
4. Put oil in a hot pan and cool, add red oil bean paste and pickled pepper and stir-fry until fragrant, then add minced onion and ginger and stir-fry together;
5. Add the fried shredded pork and minced onion and ginger, and stir fry together;
6. Make fish-flavored juice with soy sauce, cooking wine, vinegar and white sugar, pour in the fish-flavored juice, 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 it evenly, and collect the juice from the pot.
Stir-fried spicy chicken
condiments
750 grams of tender chicken
condiment
80g dried shredded pepper, 50g pepper, cooking wine 10g, 20g onion, ginger and garlic, proper amount of soy sauce, 3g monosodium glutamate, and proper amount of sugar and salt.
working methods
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 soy sauce, add salt, and stir and marinate for 10 minute;
3. Put the oil in the pot, heat it to 70% to 80%, add the chicken pieces, fry them on medium fire, fry them until they are cooked, and then take them out and drain the oil;
4. Put another pot on the fire, put the oil, heat it, add the dried pepper and pepper granules, and stir-fry over medium and small fire to give a fragrance;
5. Add onion, ginger and garlic, pour in chicken pieces, add proper amount of salt and sugar and stir well;
6. Add monosodium glutamate, stir well and plate.
Sichuan cuisine recipe Sichuan style pork cooking method
condiments
Pork belly 300 grams
condiment
Red pepper, green garlic, Pixian bean paste, bean paste, soy sauce, spiced powder, ginger, garlic.
working methods
1. Blanch pork belly in cold water, add onion and ginger slices and cook;
2. During the period, make auxiliary materials, 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, take it out and let it cool, and cut it into thin slices;
4. Put oil in the wok, add Pixian bean paste and the sauce prepared by the bean paste, and 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 until cooked.
Dry fried green beans with minced pork and pickled vegetables
working methods
1. Chop the meat into powder, wash the dried red pepper to remove dust, dry the water and cut it into small pieces, and chop the garlic.
2. Remove tendons from both ends of green beans, clean them, break them into 5-6cm long sections, and use kitchen paper to absorb the surface moisture;
3. Put the wok on the fire, pour in the sesame oil, and when the fire is 50% hot, add the green beans and stir-fry slowly over medium heat until the surface turns white. When the skin begins to wrinkle, take out the drained oil for later use;
4. Heat oil in a wok, saute garlic and dried red pepper;
5. Add minced meat, spread the minced meat quickly with a shovel, add cooking wine and salt, stir fry and drain;
6. Pour in the fried green beans and stir fry with soy sauce, chicken essence, salt, sugar and pepper powder;
7. Stir-fry for taste, then dry the water, and put it out of the pot.
skill
1. Sugar has a refreshing effect.
2. Stir-fried green beans are salty, so you can put less salt.
Cooking of poached pork slices in Sichuan cuisine recipes
condiments
Pork tenderloin 1 strip
condiment
Rape, Flammulina velutipes, mung bean sprouts, Xixian bean paste, garlic, ginger, pepper, dried pepper, soy sauce, starch, cooking wine, sugar and pepper.
working methods
1. Pork tenderloin 1 Clean it and put it in the refrigerator for a while, so that the meat slices will be cut thinner;
2. Wash Flammulina velutipes by cutting roots, wash mung bean sprouts by pinching roots, and wash rape;
3. Slice pork tenderloin, add a small amount of soy sauce, appropriate amount of cooking wine, sugar, starch, pepper and water and marinate for 20 minutes;
4. Heat the wok, add vegetable oil, stir-fry the meat slices, and take them out for use when the color changes to about seven minutes;
5. Stir-fry ginger, garlic and Xixian bean paste in another pot, add appropriate amount of water to boil, and put vegetables in a large container.
6. Cook the sliced meat in a pot. Put the meat slices on the vegetables and pour the soup on them.
7. Put pepper and dried red pepper on it and pour hot oil.
skill
1. If you want to make the pepper more spicy, cut it off.
Remember to drink some herbal tea or mung bean soup in summer to avoid getting angry.
3. handle the meat slices. First, remember to put some water when pickling. Second, don't fry for too long when frying. Third, when cooking, you can use a big fire to open the pot, so that the sliced meat will be tender.
Spicy hot bean curd
condiments
500 grams of tofu and 50 grams of pork.
condiment
Green garlic, ginger garlic powder, pepper, red pepper, cooking wine, salt, water starch, bean paste, lobster sauce and white sugar.
working methods
1. Cut the tofu into small pieces and add water to the pot to boil. After the water boils, add half a spoonful of salt;
2. Then pour the water starch, then pour the tofu with water into a large 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 stir fry;
4. In this way, the pepper spicy oil is ready, and then the pepper and pepper are not needed;
5. Dice the pork, add 1 tbsp cooking wine and mix well, then pour it into the oil pan 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 in red oil, and add ginger and garlic powder to stir fry;
7. Then pour 1 bowl of water, bring to a boil, drain the previously cooked tofu, pour it into the pot, cover it, and simmer for about 6 minutes;
8. Add 1 teaspoon sugar to taste after cooking, and then add water starch;
9. finally serve, sprinkle with chopped green onion and chopped pepper.
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