First, select materials carefully. Since ancient times, chefs have been very particular about the selection of raw materials when cooking dishes, and the same is true for Sichuan cuisine. It requires the strict selection of raw materials, the use of materials according to quantity, and the best use of materials. It is necessary to ensure quality and pay attention to economy. The raw materials strive to include the selection of seasonings. Many Sichuan dishes pay great attention to the choice of peppers. For example, spicy and home-flavored dishes must use Sichuan's Pixian douban; for fish-flavored dishes, Sichuan-flavored peppers must be used.

The second is the fine knife work. Knife skills are a very important part of Sichuan cuisine. It requires the maker to be careful and meticulous, pay attention to specifications, and cut and shape the raw materials according to the needs of cooking dishes so that they are consistent in size, length, thickness, and thickness. This not only makes the dishes easy to season, neat and beautiful, but also prevents the finished dishes from being unevenly cooked and old. For example, boiled beef and dry-stir-fried shredded beef are characterized by tenderness and crispy flavor respectively. If the length, thickness and thickness of the shredded meat are inconsistent, it will be difficult to distinguish the heat and rawness during cooking. In this way, no matter how skilled you are, you will not be able to cook high-quality and delicious dishes.

The third is reasonable matching. Sichuan cuisine requires a reasonable combination of raw materials to highlight its flavor characteristics. The raw materials of Sichuan cuisine are divided into single use and mixed use, and the emphasis is on the appropriate combination of light and dark, meat and vegetables. Those with strong flavor should be used alone without mixing; those with mild flavor should be paired with light, those with strong flavor should be paired with thick, or a combination of thick and light, but neither will overpower the taste; meat and vegetables should be paired appropriately and cannot be confused. This requires that in addition to selecting the main raw materials, we must also do a good job in the matching of auxiliary materials, so that the taste of the dishes is harmonious and rich, the raw materials are prioritized, the texture combinations complement each other, and the tones are coordinated, beautiful and distinct, so that the dishes are not only delicious, delicious, but also delicious. It is delicious, has edible value, and is rich in nutritional value and artistic appreciation value.

The fourth is careful cooking. There are many cooking methods in Sichuan cuisine, and the use of heat is very particular. Many Sichuan dishes are prepared using a variety of cooking methods. There are dozens of cooking methods in Sichuan cuisine. Common ones include stir-frying, sautéing, deep-frying, bursting, steaming, roasting, simmering, boiling, braising, sautéing, stewing, braising, rolling, frying, braising, braising, pickling, braising, smoking, etc. Mixed, grits, Mongolian, pasted, stuffed, etc. The cooking method used for each dish must be determined according to the nature of the raw materials and the technological requirements for different dishes. In terms of the specific operating requirements of Sichuan cuisine cooking, we must grasp the order of adding ingredients, the severity of the heat, the amount of use, the length of time, and the speed of the movements; we must pay attention to observing and controlling the color of the dishes, the severity of the gravy, the quality, and the quantity. ; Master the taste of finished dishes, the degree of rawness, tenderness, dryness, wetness, softness and crispness of the dishes, and take necessary measures to ensure high-quality cooking.

Sichuan cuisine has its own uniqueness in "stir-frying". Many of its dishes adopt the "stir-fry" method, which is characterized by short time, fast heat, less juice, fresh taste, and compliance with nutritional and hygienic requirements. The specific method is to stir-fry without using too much oil, without changing the pot, stir-fry the gravy right now, stir-fry over high heat for short periods of time, and the dish is ready in one pot. Dishes cooking may seem simple, but in fact it contains a high degree of science, technology and artistry, showing the infinite wisdom and creativity of the working people. In short, Sichuan cuisine is a cuisine with a long history and extremely strong local flavor. It has rich varieties, varied flavors and strong adaptability. It enjoys the reputation of "one dish, one style, one hundred dishes and one hundred flavors". With its variety of flavors and unique style, it has won the favor of people at home and abroad. Many people uttered "Eating in China, "The taste is in Sichuan". We must further inherit and carry forward the fine traditions of our country's food culture, and let the brilliant pearl of Sichuan cooking skills shine even more brilliantly!