There are all kinds of recipes for salted dishes: salted rabbit belly, salted boiled beef, salted radish roasted beef, salted boiled rabbit belly, salted tofu pudding beef, and cold beef.

1. Salted rabbit belly

Rabbit belly should be pretreated first. As a special ingredient of Sichuan cuisine, it should be treated with a small amount of edible alkali before cooking, which can not only remove the fishy smell of rabbit belly, but also make its taste more refreshing.

2. Boiled beef with salt

Traditionally, "loin groove meat", commonly known as triangular brisket, is chosen. The beef here is more tender and rich in oil flowers. Beef is not oiled first, but directly put into the pot one by one, and the oil temperature should not be too high.

3. Roasted beef with salted radish

Braised dishes are the most basic and homely flavor of Sichuan cuisine. Pixian watercress is usually used as the flavor basis, and pickled peppers with ginger and even pickled radishes are added for seasoning. The amount of dried pepper and dried pepper is also large, which is a basic technique of Zigong salted dishes.

4. Boil rabbit's belly with salt

In Zigong, the classic side dishes of boiled dishes are lettuce tips and garlic sprouts. Lettuce only takes the tender tips and fries them with garlic sprouts as the bottom of the dish. Different from other areas, bean sprouts and loofah will never appear in boiled dishes, and the traditional collocation has not changed so far.

5. Beancurd Beef with Salt Help

Traditionally, the local boiled beef in Zigong is "waist-furrowed meat", which is commonly known as triangular brisket. The beef here is more tender and rich in oil flowers. Beef is not oiled first, but directly put into the pot one by one, and the oil temperature should not be too high.

6. Eating beef cold

is one of the representative dishes of Zigong Yanbang cuisine, which is characterized by fresh and juicy taste, strong spicy taste and long aftertaste. To make cold beef, it is necessary to choose high-quality beef, cut it into small pieces or strips, and add appropriate amount of salt, pepper, pepper, star anise, ginger and other seasonings for pickling and frying. Among them, the frying process is the key, and it is necessary to master the heat and oil temperature to make the beef crisp and tender outside and delicious.