A complete list of home-cooked recipes for Sichuan cuisine [boiled fish]
Ingredients: 3 kg silver carp 1 strip, bean sprouts, green onions, dried peppers, pickled peppers, pepper, ginger, garlic, chicken essence, bean powder, cooking wine, salt and watercress.
Practice:
1, kill the fish, wash it, slice it into fillets, and chop the fish chops into blocks.
2. Mix the fish fillets with a little salt, cooking wine and cornflour, and taste for 30 minutes.
3. Pour a small amount of vegetable oil into the pot, stir-fry the bean sprouts until they are 70% mature, take out the pot and spread them at the bottom of the bowl for later use.
4. In a small pot, boil a pot of water, pour in the fish with good taste, 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 some chicken essence on it.
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 saute until fragrant. Add chopped pickled peppers, ginger, garlic and pepper and stir-fry them with low heat. After the taste is out, add dried peppers, continue to stir-fry for a while, add scallions, stir-fry a few times, and pour them into a bowl with fish.
[Sichuan style pork]
Ingredients: pork ribs (pork belly) 400g.
Accessories: green pepper, red pepper and yellow pepper100g dried bean curd.
Seasoning: 25g bean paste, 20g sweet noodle sauce10g soy sauce10g cooking wine 5g salt 3g monosodium glutamate 2g vegetable oil 20g garlic.
Practice:
1. Scrape and clean 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 5 cm long, 4 cm wide and 0.2 cm thick;
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 the medium fire, put the oil on the heat, add the ginger slices and garlic slices and stir-fry them, then stir-fry the meat slices slightly (the best state is to stir-fry the lamp nest);
5. Pour out the excess oil, and then add green pepper, Pixian bean paste, sweet noodle paste, cooking wine, refined salt, monosodium glutamate and soy sauce, stir-fry until raw.
Tips for making Sichuan style pork:
1. Select pork leg meat with fat and thin joints. In cook the meat, the pork leg meat is cut off and the cooked skin is soft, so it should not be too rotten.
2. Stir-fry the sliced meat in a hot pot, and add a little salt to make the sliced meat stir-fry until it spits oil and rolls slightly around, showing the shape of a lamp nest.
[Fish-flavored shredded pork]
Ingredients: meat, ginger, onion, minced garlic, shredded winter bamboo shoots, shredded fungus, chopped pepper.
Practice:
1. Shred the meat, then marinate it with wine, salt, starch and sugar 15 minutes. Stir-fry the marinated pork shreds with peanut oil, not over-cooked.
2. When pork 6 is ripe, you can put chopped pepper, stir fry it, and then put ginger, onion and garlic, preferably shredded bamboo shoots and shredded fungus.
3. Add soy sauce, vinegar, wine and chicken essence as soon as it is boiled again.
4. Finally, it is very important to thicken with starch. This step must be done if the effect is to be shiny.
[Sweet and sour pork ribs]
Ingredients: pork chop, green onion, ginger, sugar, cooking wine, refined salt, baoning vinegar, vegetable oil, broth.
Practice:
1. Chop the ribs into small pieces of two or three centimeters, and add onion, ginger, cooking wine and refined salt for about 30 minutes.
2. Steam in the cage for about 20 minutes. Put the pan on medium heat and add vegetable oil. When the oil is hot, add appropriate amount of sugar. Stir-fry until golden brown
3. Add broth and ribs into the pot, add sugar and Baoning vinegar, and simmer with slow fire until the soup is dry, the juice is thick and the silk is shredded.
4. Serve the dish, drizzle with cooked oil and take it out of the pot.
[saliva chicken]
Ingredients: chicken
Practice:
1. Marinate the chicken with a little salt first 15 minutes, put cold water in the pot, and add the whole chicken leg and breast. Pour cold water over the surface of the chicken, add a proper amount of salt, a spoonful of cooking wine and cook the onion and ginger.
2. Cover and boil with high fire, then remove the floating foam on it.
3. Then turn to medium heat and cook for 5-7 minutes. After cooking, don't open the lid and cover it. 10 minute, steam all the chicken with the steam in the pot, so as to ensure the freshness of the chicken to the greatest extent.
4. After the chicken is braised, take it out and put it in ice water to cool it. The purpose is to make the chicken tight 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 in a bowl, pour the juice on the chicken strips, and sprinkle sesame seeds, peanuts and chopped green onion.