How to prepare delicious Sichuan cuisine

There are many styles of making Sichuan cuisine, and each different style is a new delicacy. So for the styles of delicious Sichuan cuisine recipes, do you know how to make them? The following is how to make delicious Sichuan dishes compiled by the editor of SenseView. I hope it can help you.

How to make sweet and sour crispy fish in delicious Sichuan cuisine

Flavour: sweet and sour flavor

Ingredients: One fresh fish (about 750 grams)

Accessories: 10g pickled pepper and spicy shreds, 20g chopped green onion

Seasoning: 10g refined salt, 55g sugar, 40g vinegar, 15g cooking wine, 15g soy sauce, 10g sesame oil Grams, 105 grams of water soybean flour, 300 grams of fresh soup, 1500 grams of cooked vegetable oil (150 grams consumption), 15 grams of shredded green onion, 10 grams of ginger, 20 grams of garlic

Preparation method:

1. After the fish is initially processed, drain the water and make five or six cuts on both sides of the fish body to form a "peony flower" pattern with equal knife distances (first cut straight into the fish meat to a depth of 1 cm, then slice into the fish) Insert the head side (about 2.5 cm deep), cut off the top of the fish and put a small mouthful into the forehead. Add salt in a bowl, mix well with cooking wine and apply it on both sides of the fish body to marinate.

2. Put the pot on a high fire, add vegetable oil and heat it to 70% oil temperature. Add the fish to the batter with water bean flour, take the fish tail with you, put the fish head into the pot and fry it for a while to finalize it, then slowly fry it. Fry in the oil pan until the color is brown and the skin is crispy. Remove the meat and put it on a plate. Place it on a plate and press the fish slightly with your hands.

3. Mix monosodium glutamate, salt, soy sauce, vinegar, water soybean powder, white sugar and fresh soup into sweet and sour sauce. Put the pot on the fire, add oil and heat it to 50% temperature. Add the ginger, garlic and green onions and fry them briefly. Spray in the juice and stir evenly. When the sauce thickens and bubbles, add sesame oil and pour it on the fish. Sprinkle with shredded pickled peppers and green onions and serve.

Ants Climbing a Tree

Flavour: Homemade

Ingredients: 100g vermicelli

Accessories: 75g minced pork

Seasoning: 750 cooked vegetable oil (consumption 50g), 5g green onion, 3g each ginger and garlic, 13g bean paste, 4g black bean paste, 2g chili powder, 6g soy sauce, 8g cooking wine grams, 3 grams of MSG, 150 grams of fresh soup

Preparation:

1. Cut the fresh meat into rice-sized pieces. Wash the vermicelli with warm water and let it dry. Make the bean paste into puree and set aside.

2. Put the wok on the fire and heat it up. Pour in the peanut oil and heat it until it is 60% hot. Put the vermicelli into the pot and fry it. Take it out and set aside.

3. Leave the bottom oil in the pot, put the fresh meat cubes into the pot, sauté the water until crispy, take it out of the pot, and put it on a plate for later use.

4. Wash the pot and put it on the fire. Heat the oil. Add bean paste and black bean paste. Stir-fry until fragrant. Add minced ginger, minced garlic, vermicelli and soup. Bring to a boil. Cook over low heat until the vermicelli is soft and the soup is almost dry. Add the meat cubes, soy sauce, and MSG, and stir the seasonings evenly. Ready to serve.

How to make delicious Sichuan cuisine, stir-fried winter bamboo shoots

Flavour: Spicy

Ingredients: 200 grams of winter bamboo shoots

Accessories : 80g meat filling, 15g bean sprouts

Seasoning: 500g cooked rapeseed oil (30g consumption), 15g chopped green onion, 8g ginger, 4g salt, 2g sesame oil, chili pepper festival 10 grams, 6 grams of MSG

Preparation:

1. Wash the winter bamboo shoots and cut into thin strips; wash the pork and cut into mung bean-like pieces; cut the bean sprouts into small pieces and set aside.

2. Place a clean pot over high heat, add oil and heat until 60% hot. Add winter bamboo shoots and fry until duck yellow. Decant off the frying oil, then add minced meat and stir-fry over medium heat. Stir-fry until crispy and fragrant, add minced bean sprouts, chili pepper and ginger and stir-fry until fragrant.

3. When the surface of winter bamboo shoots becomes wrinkled, add salt and stir-fry briefly, add MSG in the pot, and pour in sesame oil.

Spicy diced rabbit

Flavour: Spicy

Ingredients: 300 grams of fresh rabbit

Accessories: 50 grams of dried chili pepper, 60 grams of Sichuan peppercorns, 4 grams of ginger, 5 grams of green onions

Seasoning: 7 grams of salt, 4 grams of MSG, 3 grams of chicken essence, 500 grams of refined oil, 3 grams of sesame oil

Production: < /p>

1. Chop the slaughtered fresh rabbit meat into dices, cut the dried sea pepper into sections, wash the ginger and green onion, and season the rabbit dices (salt, MSG, ginger and green onion).

2. Heat 50% oil in a pot, fry the rabbit until golden brown, remove the water, leave oil in the pot, add dried sea pepper and Chinese prickly ash and stir-fry until fragrant, add ginger, green onion, and diced rabbit.

3. When you smell the spicy flavor and the peppers take on a light color, add fresh soup to taste, continue to absorb the flavor until the water is dry, pour sesame oil and sprinkle a little cooked sesame seeds.

How to make delicious Sichuan cuisine with hot tripe

Flavour: salty and fresh

Main ingredients: 300 grams of tripe

Accessories: 150g green bamboo shoots, 100g fungus, 10g ginger, 10g garlic, 10g green onion, 10g pickled pepper

Seasoning: 5g salt, 3g MSG, 2g pepper, 3 water bean powder grams, 50 grams of refined oil

Preparation:

1. Remove the inner membrane from the belly and cut it into cross-shaped cuts, then cut it into rhombus-shaped pieces. Peel the green bamboo shoots and wash them. Cut into diamond-shaped slices, cut ginger and garlic into nail slices, cut green onions into horse ears, and cut pickled peppers into horse ears.

2. Heat the pot to high heat and stir-fry the liver heads and loose seeds. Stir-fry the ginger, onion, garlic, and pickled peppers until fragrant. Add the green bamboo shoots and fungus. Turn the pot over and stir-fry with salt and monosodium glutamate.

Dry-fried shredded beef

Flavour: Spicy

Ingredients: 300 grams of beef tenderloin

Accessories: 150 grams of celery , 8 grams of dried sea pepper, 5 grams of pepper powder, 3 grams of ginger

Seasoning: 6 grams of bean paste, 1 gram of salt, 4 grams of MSG, 2 grams of sesame oil, 1 gram of sugar, 50 grams of cooked rapeseed oil

Preparation:

1. Cut the beef into two thick shreds, add a small amount of salt to taste, cut the celery into one-inch long sections, cut the dried sea pepper into shreds, and cut the ginger into shreds.

2. Turn the pot to medium heat, add shredded beef, stir-fry until fragrant, add dried sea pepper shreds, Sichuan peppercorns, and ginger shreds until fragrant, add celery, add salt, MSG, sugar, and stir-fry Pour sesame oil evenly and serve.