When I hear Sichuan cuisine, the first thing that comes to mind is pickled fish. In fact, Sichuan cuisine has many flavors. Let’s learn about it together.

In terms of taste, Sichuan cuisine is quite rich in taste and is known as a hundred dishes and a hundred flavors. Among them, the most well-known ones are fish flavor, spicy, spicy, tangerine peel, etc. It may be difficult to prepare flavor types, but as long as you master their recipes and preparation methods, cooking Sichuan cuisine is quite easy:

Fish flavor: Onion, ginger and garlic paste 1, pickled pepper 0.5, Sichuan bean paste 2 , sugar 1.5, vinegar 1.5, soy sauce and appropriate amount of wine. The preparation method is to first stir-fry onions, ginger, garlic, and pickled peppers, then stir-fry bean paste to produce red oil, and mix with other seasonings. Red color, sweet, sour and spicy taste, balanced, not too strong. It can be used to make fish-flavored shredded pork, fish-flavored eggplant, fish-flavored dipping sauce, etc.

Spicy flavor: 0.5 Sichuan peppercorns or 0.2 Sichuan pepper powder, 0.3 dried chili peppers, Sichuan bean paste 3 sugars 1, vinegar 1, green onions, ginger, garlic, wine and soy sauce. The preparation method is to fry the dried chili segments until brown, then add Sichuan peppercorns and stir-fry until fragrant, stir-fry onions, ginger and garlic, and then add other seasonings. For a numbing taste, you can also add some pepper powder. (The fried Sichuan peppercorns give off the aroma, and the numbing flavor comes from the Sichuan peppercorn powder). It is characterized by golden red color, spicy and delicious flavor, and slight sweet and sour taste. Can be used to make spicy diced fish, Mapo tofu, etc.

Spicy flavor: Sichuan bean paste 1, sugar 0.3, vinegar 0.3, onion, ginger, garlic, soy sauce, and wine. The preparation method is to first add onion, ginger and garlic and stir-fry until fragrant, then stir-fry the bean paste to produce red oil, and add other ingredients to blend. It is characterized by its spicy and slightly sweet and sour taste. It can be used to prepare spicy chicken, spicy fish and other dishes.

Tangerine peel flavor: 0.5 Sichuan peppercorns, 1 dried chili pepper, 3 Sichuan bean paste, 2 sugars, 2 tangerine peels, soy sauce, green onions, ginger, garlic, and appropriate amount of wine. The preparation method is to fry the dried peppers first, then stir-fry the peppercorns to bring out the fragrance. If you use tangerine peel cubes, you can also stir-fry them. If you use dried tangerine peel powder, you can sprinkle it in after cooking. Stir-fry the onions, ginger, and garlic until they become fragrant, then stir-fry the sauce, then add the soup and other condiments and simmer the ingredients. The taste is characterized by spicy and delicious flavor, with the unique aroma of tangerine peel. It can be made into tangerine peel beef, tangerine peel chicken, etc.