Sichuan cuisine is famous for its diverse flavors, diverse dishes, fresh and mellow taste, unique cooking methods and strong local flavor. China New Year is coming. Here are some recipes for Sichuan reunion dinner, all of which are authentic.

Steamed meat: ingredients:

Ginger, garlic, soy sauce, fresh soy sauce, cooking wine, lobster sauce.

Exercise:

1, wash the cut meat, mince the ginger and garlic, and soak the lobster sauce in a little water for later use; 2. Stir Jiang Mo and minced garlic evenly in a meat bell, then add a proper amount of June fresh soy sauce, a little cooking wine and soy sauce and mix well, then add steamed pork rice flour and a little spiced lobster sauce, mix well and marinate for a while; 3. Dish the mixed meat, put it on the steaming partition of the pressure cooker, steam over high fire, steam for about 9 minutes after feeding, and turn off the fire; 4. After the air outlet is no longer exhausted, take out the steamed pork powder and put some cooked broccoli.

Note: it is not advisable to put salt, which will make the meat a little tight and affect the taste of the meat. If the taste is heavy, you can put more soy sauce. If you like spicy food, you can change the lobster sauce into Laoganma-style lobster sauce. Generally, I go home from work and cook quickly. If you use a fast cooker, you can also steam it directly in an ordinary steamer, which is time-consuming.

Sichuan garlic sprout cooked pork:

Ingredients: 1 catty of pork (two hind legs), 3 ounces of garlic, 1 ounce of lard, 2 ounces of salt, 5 ounces of sweet noodle sauce, 4 ounces of ginger, 4 ounces of onion, appropriate amount of pepper, 6 ounces of red and white soy sauce and 1 ounce of Pixian watercress.

Exercise:

1. Wash fat and lean pork with skin;

2. put water in the pot and put it on the fire. Add pork, onion, ginger and pepper. Cook the meat half-cooked. Wash garlic seedlings and cut them into eight long sections, and cut watercress into fine pieces;

3. Pick up the cooked meat and dry it, and cut it into skin-linked meat slices with a thickness of about one minute when there is still residual heat;

4. Put the wok on medium fire, add lard, and burn the oil until it is 70% cooked, then add a little salt to stir the sliced meat evenly, stir it until the sliced meat is out of the wok, shovel it at the edge of the wok, add watercress and sweet sauce to stir it in the oil, stir it evenly with the meat, and then stir it with the garlic sprouts. Stir-fry the garlic sprouts until they are cooked, but don't stir-fry. Mix in soy sauce and serve.

Beef seasoned with salt and pepper;

Beef tenderloin 2500g, celery 125g, soy sauce 250g, salt 125g, sugar 100g, star anise 30g, cinnamon 30g, anise 10g, pepper 15g, clove 2g, onion.

Exercise:

1. Knead beef with salt repeatedly and put it in a jar (basin) for masking (it takes 1 day in hot weather and 2 days in cold weather).

2. Take out the marinated beef, soak it in clear water, put it in a boiling water pot for 5-6 minutes, and take it out after washing away the blood. Cut into large pieces, then put them into a cold water pot, and add soy sauce, sugar, onion, ginger, celery and a cloth-wrapped seasoning bag (containing anise, cinnamon, star anise, pepper, clove, etc.). ).

3. Boil the soup, skim the froth, turn the soup into sauce red, change the fire, keep the temperature of the soup at about 950C, and cook slowly for about 30 minutes.

4. Take out the celery and cook it for 2 hours (the beef needs to be turned 1-2 times). When the beef is crisp and rotten, take it out, air-cool, slice it and put it on a plate, and serve it with edible dry salt and pepper Fluttershy (made by mixing dried Chili powder and refined salt in half). When eating, pick it up and dip it in salt and pepper, Fluttershy.

Bacon platter: after cooking, cut it and make a platter without any seasoning.

Fried lean meat with leeks;

200 grams of lean meat, 300 grams of leek, one red bell pepper, 7 grams of refined salt, 3 grams of monosodium glutamate, 35 grams of starch, 0/5 grams of ginger/kloc, and 400 grams of rapeseed oil (about 75 grams of oil consumption).

Method:

1. Cut the lean meat into shredded pork with a length of 6 cm and a square thickness of 3 cm, put it in a bowl, add refined salt and mix well, then add starch and clear water and mix well, add 5 grams of rapeseed oil and mix well and marinate for later use;

2. Wash the leek and cut it into 6 cm segments; Shred red persimmon pepper, remove seeds and cut into strips; Scrape ginger, wash and cut into filaments for later use;

3. Heat the wok on the stove, add rapeseed oil, heat it to 70%, put the shredded pork in the wok and oil it. Sprinkle shredded pork in the oil until it is 70% ripe, then take it out of the pan together with the oil, pour it into the oil bowl and drain the oil. Put the wok back on the stove to heat it. Stir-fry shredded ginger, leek and red bell pepper, add salt, stir-fry shredded pork, add monosodium glutamate and thicken oil, stir-fry, take out the pan and pour sesame oil.

Spicy pork tripe strips: main ingredients: pork tripe 1 piece.

Seasoning: pepper noodles, sesame oil, red pepper, salt, chicken essence, soy sauce, onion, coriander or celery leaves.

manufacturing process

(1) Wash pork belly, steam and cut into strips. Cut the onion into small pieces, and cut the parsley or celery leaves properly.

(2) Mix the belly strips with seasonings and serve.

Bean fish: raw materials

Grass carp or carp 1 strip, 2 tablespoons Pixian bean paste, Sichuan pickled ginger 15g, sugar 1 teaspoon, 2 tablespoons chopped green onion, minced garlic 1 teaspoon, soju 1 teaspoon, half a teaspoon of soy sauce and vinegar/kloc-0.

working methods

1, clean the fish, dry the water, cut several knives on both sides of the fish, and evenly spread it inside and outside with soju and a little salt; Chop the bean paste; Cut the soaked ginger into granules.

2. Put oil100g in the wok, heat it, add crucian carp, stir fry slightly, and shovel it out for later use.

3. Leave a proper amount of base oil in the pot, first stir-fry the bean paste, then stir-fry the soaked ginger and garlic, add soy sauce, Shaoxing wine, sugar, broth and fried crucian carp, simmer for 8 minutes, and then remove the fish and put it on a plate.

4. thicken the soup left in the pot with water starch, add vinegar and chopped green onion after the juice is cooked, and pour it over the fish.