Introduction: Sichuan cuisine is one of the eight major cuisines in China. It mainly consists of famous local specialties from Chongqing, Chengdu, northern and southern Sichuan. The cooking methods include frying, stir-frying, stir-frying, stir-frying, pot stickers, etc. for nearly 40 years. More than 3,000 species are planted. Sichuan cuisine has many flavor types, ranking first among all major cuisines. So what are some Sichuan recipes for home cooking? This article introduces several representative Sichuan recipes for home cooking.

1. Fish-flavored shredded pork

Ingredients: 200 grams of lean pork, 50 grams of magnolia slices, 25 grams of fungus (commonly used shredded lettuce in Sichuan), 25 grams of green onions , 15 grams of garlic (about 3 cloves), 10 grams of ginger, 25 grams of soaked red pepper, 1 gram of salt, 15 grams of sugar, 5 grams of vinegar, 1 gram of soy sauce, 50 grams of broth (or water), 25 grams of wet starch, 100 grams of cooking oil.

Method:

1. Soak the fungus in warm water, shred it, shred the magnolia slices, shred the lean pork, chop the green onion, mince the garlic, mince the ginger;

2. Marinate the shredded pork with a little salt and 10 grams of wet starch;

3. Stamp the soaked red pepper into powder;

4. Mix 15 grams of wet starch, salt, sugar, vinegar, soy sauce and broth into juice;

5. Heat the pot, add oil, pour in the shredded pork and stir-fry until loose;

< p> 6. Add minced red pepper, minced garlic, and minced ginger and stir-fry until fragrant;

7. Add shredded fungus and magnolia shreds and stir-fry for a few times;

8. Pour in the gravy Stir-fry with green onion and serve.

2. Boiled Pork Slices

Ingredients: 250 grams of lean pork (or beef), 200 grams of cabbage (or other seasonal vegetables, lettuce is usually used in Sichuan), Pixian Douban 50g (3 tablespoons), 25g cooking wine (1.5 tablespoons), 25g starch (1.5 tablespoons), 2g salt (about 1/2 teaspoon), a small amount of chicken essence, 10g dried chili, 20 Sichuan peppercorns, appropriate amount of green onion, meat 400 grams of soup, 100 grams of oil, 3 grams of soy sauce (1 teaspoon), 5 grams of sugar (1 teaspoon), 4 cloves of garlic (peeled and minced), 5 grams of ginger (minced).

Method:

1. Cut the lean meat into large slices about 5 cm long, 2.5 cm wide, and 0.3 cm thick (just an approximate, no need to strictly measure, in short, the thinner will be better Better), if you feel it is difficult to cut, you can put the meat in the freezer to freeze for a while. When the meat is a little hard, slice it into slices. Use starch, cooking wine, salt and a small amount of water to marinate the meat evenly and set aside.

2. Wash the cabbage, tear the leaves into large pieces by hand, and cut the cabbage into thin slices diagonally with a knife; wash the green onions and cut them into segments; cut the dried peppers into sections with scissors; Pixian Douban Chop into pieces and set aside;

3. Pour 30 grams of oil into the wok, add dried chili segments and Sichuan peppercorns and fry over medium heat until brownish red, remove and set aside.

4. Turn to high heat, add the green onions to the wok and stir-fry until fragrant, then add the cabbage and stir-fry until raw, spread in a large bowl and set aside.

5. Heat the pot, pour 30 grams of oil, add Pixian watercress and minced ginger and stir-fry until red oil emerges.

6. Add broth and bring to boil.

7. Put the marinated meat slices into the pot and spread them with chopsticks. When the meat slices are cooked until they spread out and change color, add soy sauce, chicken essence and sugar to taste.

8. Pour the meat slices and soup into a large bowl lined with cabbage.

9. Chop the pre-fried dried chilies and Sichuan peppercorns and sprinkle them on the meat slices. Sprinkle minced garlic evenly on the meat slices.

10. Wash and dry the pot, add 40 grams of oil, heat until 90% hot (smoking), then pour the hot oil evenly over the meat slices.