Sichuan cuisine [boiled fish] home-cooked dish cookbook daquan
Ingredients: 1 silver carp, bean sprouts, onion, dried pepper, pickled pepper, pepper, ginger, garlic, chicken essence, bean powder, cooking wine, salt and watercress.
Exercise:
1, kill the fish, wash it, slice it into fillets, and chop the fish chops into large pieces.
2. Mix the fish fillets with a little salt, cooking wine and cornflour and season for 30 minutes.
3. Pour a small amount of vegetable oil into the pot, stir-fry the bean sprouts until they are 70% mature, and spread them at the bottom of the bowl for later use.
4. Boil a pot of water in a small pot, pour in delicious fish and cook for 1-2 minutes.
5. Gently put the cooked fish on the bean sprouts, pour the soup, cover 4/5 of the fish, and sprinkle with some chicken essence.
6. Add three times as much oil as normal cooking in a clean pot. When the oil is hot, add a proper amount of watercress and stir-fry until fragrant. Add chopped pickled pepper, ginger, garlic and pepper, stir-fry over low heat. After the taste comes out, add the dried Chili, continue to stir fry for a while, add the scallion, stir fry a few times, and pour it into the bowl with the fish.
[Sichuan pork]
Ingredients: ribs (pork belly) 400g.
Accessories: green pepper, red pepper, yellow pepper 100g dried bean curd.
Seasoning: bean paste 25g, sweet noodle sauce 10g, soy sauce 10g, cooking wine 5g, salt 3g, monosodium glutamate 2g, vegetable oil 20g and garlic.
Exercise:
1. Scrape the pork with skin connected with fat and thin, put it in a soup pot, cook it for 10 minute, take it out and cool it when it is 80% ripe, and cut it into pieces with a length of 5 cm, a width of 4 cm and a thickness of 0.2 cm;
2. Wash the colored peppers and cut them with an oblique knife;
3. Pixian bean paste is chopped into Rong.
4. Put the wok on a medium fire, heat it with oil, add ginger slices and garlic slices, and then stir-fry the meat slices slightly (the best state is to stir out of the lamp socket);
5. Pour out the excess oil, then add green pepper, Pixian bean paste, sweet noodle sauce, cooking wine, refined salt, monosodium glutamate and soy sauce, and stir-fry until raw.
Skills of making Sichuan-style pork;
1. Choose pork leg with fat and thin. In cook the meat, raw pork was cut off, and the skin of cooked pork was soft, so it should not be too rotten.
2. Stir-fry the meat slices in a hot pot, and add a little salt to stir-fry the meat slices until they spit oil and roll slightly, showing a light nest shape.
[Fish-flavored shredded pork]
Ingredients: meat, ginger, onion, minced garlic, shredded winter bamboo shoots, shredded fungus and chopped pepper.
Exercise:
1. Shred the meat and marinate it with wine, salt, starch and sugar 15 minutes. Stir-fry the pickled shredded pork with peanut oil, and don't overcook it.
2. When the pork is cooked, you can add chopped pepper, stir fry, and then add ginger, onion and garlic, preferably shredded bamboo shoots and shredded fungus.
3. Add soy sauce, vinegar, wine and chicken essence immediately after boiling again.
Finally, it is very important to thicken with starch. This step must be done if the effect is shiny.
[Sweet and sour pork ribs]
Ingredients: pork chop, onion, ginger, sugar, cooking wine, refined salt, baoning vinegar, vegetable oil and broth.
Exercise:
1. Chop the ribs into small pieces of two or three centimeters, add onion, ginger, cooking wine and refined salt and marinate for about 30 minutes.
2. Steam in a cage for about 20 minutes. Put the pan on medium heat and add the vegetable oil. When the oil is hot, add the right amount of sugar. Stir-fry until golden brown
3. Put the broth and ribs in the pot, add sugar and baoning vinegar, and simmer with low fire until the soup is dry, the juice is thick and shredded.
4. Serve, pour in cooked oil and take out the pot.
[saliva chicken]
Ingredients: chicken
Exercise:
1. Marinate the chicken with a little salt 15 minutes, put cold water in the pot, and add the whole chicken leg and chicken breast. Pour cold water on the chicken surface, add a proper amount of salt and a spoonful of cooking wine, and cook the onion and ginger.
2. Cover the lid and bring it to a boil, then remove the floating foam.
3. Then turn to medium heat and cook for 5-7 minutes. Don't open the lid after cooking, cover it 10 minutes. Steam all the chicken in the pot to ensure the freshness of the chicken to the greatest extent.
4. After the chicken is stewed, take it out and cool it in ice water. The purpose is to make the chicken firm and keep the entrance elastic.
5. Mix soy sauce, ginger and garlic juice, sesame sauce, pepper oil, sugar, vinegar, monosodium glutamate, red oil and sesame oil into a bowl, pour the juice on the chicken strips and sprinkle with sesame seeds, peanuts and chopped green onion.