Although I often cook spicy food now, I couldn't eat spicy food at all when I lived with my grandmother in Shanghai as a child.

In middle school, I went to live with my parents in the north, and was ridiculed by my peers as a little shanghai who can't eat spicy food, so I deliberately exercised the matter of eating spicy food.

Some people say that spicy is not a taste, but a sense of pain.

As a person who eats spicy food in the later period, I have participated in the whole process from prejudice and incomprehension to acceptance, integration and dependence. I also slowly understand that spicy is a way close to self-abuse, but it is closer to your heartbeat, blood and soul than any other taste.

In my memory, after being scolded by the teacher at the same table, I lit a hot and sour powder in the small street behind the school, and my emotions flowed out with sweat. And when my loved ones passed away, but I couldn't stay with them, I was teared by a bowl of familiar taste in silence.

It is the burning and stinging that makes people feel more alive.

I guess that's what life is all about.

-"Japanese food, hot and sour powder"

* How *

Step 1: Hand-made red oil chili pepper.

Prepare spices such as fennel, cardamom, dried tangerine peel, cinnamon, Amomum tsaoko, galangal, Lithospermum, pepper and fragrant leaves.

Cut Vitex negundo and Capsicum annuum into small pieces with scissors, stir-fry in hot pan with cold oil for three minutes until the Capsicum is crisp.

Use a cooking machine to break into Chili powder and divide it into three equal parts.

When the rapeseed oil in the pot is heated to 180℃, add spices, onion segments, ginger slices and garlic cloves, and take them out after five minutes of fire. When the oil temperature drops to about 150℃, pour the first portion of pepper powder and mix well until the oil temperature is about 100℃, pour the second portion of pepper powder until the oil temperature is about 60℃, pour the third portion of pepper powder, sprinkle white sesame seeds and mix well.

Red oil chili pepper finished!

Step 2: Hand-made Sichuan style fried sauce.

Pan-fry Pixian bean paste, Jiang Mo, minced garlic and minced pork, add a teaspoon of soy sauce to taste, add some broth, and collect the juice.

Sichuan fried sauce is finished!

Step 3: Hand-made vermicelli

Soak sweet potato powder in boiling water for half an hour, then put it in cold water to cool, and cook for 5 minutes until the powder is transparent.

Put garlic paste, Jiang Mo, pepper oil, soy sauce, vinegar and salt at the bottom of the bowl, pour in the stock, add the cooked sweet potato powder, sprinkle fried peanuts, soybeans, sour beans and Sichuan-style fried sauce, pour a tablespoon of oil and pepper, and garnish with chopped green onion.

Hot and sour powder is finished!

I'm a Zhaimen family dish Author: Q Private Chef: I'm glad to answer your question. What's the charm of Sichuan cuisine? Why do so many people eat it? Can you cook it?

One: I'm from Sichuan, and cooking Sichuan food is my specialty. The Sichuan-cooked pork is a traditional Sichuan dish, which used to be called "fried pork". The creation of douban in the late Qing Dynasty greatly improved the taste and quality of Sichuan-cooked pork, making Sichuan-cooked pork the most famous dish in the Qing Dynasty. Then until now, we Sichuanese call it boiled pork, which is named after fat and thin. In fact, the origin of Sichuan style pork is earlier than that of Qing Dynasty. The history is recorded in the Ming Dynasty, and there is an oil-fried pig recorded in the article "Zhuyufang Miscellaneous Department". When it comes to taking cooked meat, finely cutting it into slices, frying it in hot oil, and then adding soju pepper, soy sauce and other characteristics, it also proves that Sichuan style pork is recorded, and it is still famous up to now.

Two: Chinese food is divided into eight major cuisines, and one of the representative dishes in the mid-term Sichuan cuisine is our Sichuan style pork.

Three: The raw materials for making pork belly are pork belly, a layer of fat meat and a layer of lean meat, which are divided into five layers. There are few pork belly in each pig, and the pork belly tastes unique, with bright red color and fat but not greasy. When cutting the palm-sized lamp socket, the cutter is also very particular. It should be thin and transparent. If it is too thick, it will not become a palm-sized lamp socket, which is also one of the characteristics of Sichuan style pork.

Four: Sichuan-cooked pork is a farm dish, and most families in Sichuan will make it. We don't know why it is called Sichuan-cooked pork. It is the first step to cook the pork belly with boiling water and then let it cool.

Five: Sichuan Chongqing pork is representative in Sichuan cuisine. The taste of Sichuan Chongqing pork has been recognized by many diners who come to Sichuan, so it has become one of the representative dishes of Sichuan cuisine. When people mention Sichuan cuisine, they will think of Sichuan Chongqing pork which is fat but not greasy.

Six: the color, smell and taste of the pork are very good, because it is added with Sichuan's unique lobster sauce. To cook Sichuan-style pork, we usually use our own garlic sprouts and green peppers grown in Sichuan, which are basically available in every household.

Seven: Scalding the skin "It is a cake spread with sweet potato bean powder juice in an iron pan". After cooling, it is cut into pieces, which is also one of the raw materials for artificial Sichuan pork. Scalding the skin is a dish that every family in Sichuan will cook, which has become a unique faction. It has also become a name for scalded skin and cooked pork with a bright spot.

Eight: Sichuan huiguorou has been rated as one of the top ten classic dishes in Sichuan as "Chinese cuisine" and it has also been included in one of the top dishes in Sichuan cuisine.

The historical origin of Sichuan style pork is almost the same, and then I will talk about the making method of Sichuan style pork.

Ingredients: pork belly

Accessories: green pepper, garlic seedlings, ginger slices and garlic slices.

Seasoning: Sichuan bean paste, sweet noodle sauce, lobster sauce and white sugar soy sauce.

Production method:

1:: Add the pork belly with skin into the pot in cold water, add the onion and ginger, bring to a boil, cook for 5 minutes, turn to low heat and cook, then take it out and let it cool for later use.

2: Slice the pork belly, slice the ginger and garlic, cut the onion into the shape of a horse's ear for later use, and put all the garlic seedlings into a plate separately from the shape of a horse's ear.

3. Add salad oil into the pot, heat it, add pork belly slices, stir-fry with high fire, then add bean paste, ginger, onion and garlic, stir-fry with sweet bean paste, continue to stir-fry with white sugar and soy sauce 1 minute, and then you can put the plate on the pot.

What is the charm of Sichuan cuisine? This must start with the history and humanities of Sichuan cuisine. Seeing the end, the answers to other questions came.

The Development of Sichuan Cuisine Sichuan was a famous "land of abundance" in the Qin and Han Dynasties, with rich products and a leisurely life. Its outstanding performance is that Sichuan cuisine is famous far and wide. Sichuan cuisine has a long history. There are descriptions of Shu cuisine in Yang Xiong's Shu Du Fu in the Western Han Dynasty and Zuo Si's Shu Du Fu in the Western Jin Dynasty. Du Fu, a great poet in the Tang Dynasty, lived in Sichuan and was once attracted by the charm of Sichuan wine and cuisine: "Sichuan wine is invincible, and the river fish is beautiful." Lu You, a poet in the Southern Song Dynasty, wrote in the poem "Thinking of Shu": "I am greedy and can laugh, and I cherish the memory of a small city." It can be seen that Sichuan cuisine was already popular at that time.

In the Qing dynasty, millions of immigrants entered Sichuan, and a large number of foreign officials and troops entered Sichuan, accompanied by chefs. The home of the official rich, still taste, heavy diet. Officialdom exchanges, literati travel, and often have fun and drink. Immigrants from all directions, famous chefs from all directions, North and South cuisines, East and West cuisines, gathered in Bashu, competing for beauty, learning from each other's strengths and refining repeatedly, forming today's Sichuan cuisine system and unique skills.

The flavor of Sichuan cuisine pays attention to the comprehensive use of flavor, highlighting the main flavor, and there are two times, "one dish is one style, and all kinds of dishes are delicious."

Other Sichuan dishes are well-made, with excellent shapes and colors, various cooking techniques, and exquisite use of heat, mainly in small frying, boiling, small burning, dry burning and dry stir-frying. Cooked but not old, tender but not born. Sichuan cuisine is meticulous in knife work, requiring uniform thickness, thickness, length and size. A clever chef can cut pleasing dishes with knife method.

As the saying goes, "the cavity of Sichuan opera is the soup of Sichuan cuisine", and Sichuan cuisine is very particular about soup. At a Sichuan banquet, there are usually several soup dishes. Soups are divided into clear soup, milk soup, red soup, fish soup, hairy soup, etc., each with its own emphasis and eating method.

After more than 2,000 years of development and evolution, Sichuan cuisine has more than 4,000 varieties and hundreds of famous dishes. The most representative famous dishes that have been passed down among the people for a long time are as follows:

Bashu representative steamed, stewed and stewed vegetables 1. Salted boiled pork 2. Steamed pork with rice flour 3. Snowbean pettitoes 4. Sweet boiled pork 5. Jar meat 6. Stewed chicken with ginkgo 7. Steamed beef in water cage 8. Taibai elbow 9. Steamed Jiangtuan 10. Casserole Yayu1/kloc

Bashu representative roast, stir-fried, stir-fried vegetables1.Sichuan style pork 2. Mapo tofu 3. Boiled pork slices 4. Kung Pao chicken 5. Fish-flavored shredded pork 6. Roasted duck with konjac.

7. Dongpo elbow 8. Home-made watercress 9. Braised pork 10. Ant on the tree 1 1. chili pepper snail 12. Braised turtle with potatoes.

Bashu representative soup Bashu representative cold dish1.Husband and wife lung slices 2. Spicy diced rabbit 3. Garlic paste and white meat 4. Red oil ear silk 5. Green pepper preserved egg 6. Boiled chicken

7. Sliced chicken 8. Chicken feet with mountain pepper 9. Diced dried tangerine peel rabbit 10. Duck with camphor tea 1 1. Red oil county liver 12. Smoked ribs.

Bashu representative snacks1.Lai Tangyuan 2. Dandan Noodles 3. Dragon wonton soup 4. Zhong dumplings 5. Hot and sour rice noodles 6. Ye Erba.

7. North Sichuan bean jelly 8. Hot and sour bean curd 9. Cold noodles with shredded chicken 10. Chicken sauce fried dumpling 1 1. Sweet water surface 12. Crispy noodles.

The dish with the highest selection rate when dining in the restaurant: Sichuan style pork

Mapo Tofu, a Sichuan dish that best embodies the characteristics of "spicy and delicious"

The most historical Sichuan cuisine: Dongpo elbow

The most nutritious Sichuan dish: medicated black chicken soup

Special Sichuan cuisine introduces Sichuan style pork.

The most popular dish in Sichuan cuisine is also a traditional Sichuan folk dish with unique flavor. There is a saying that "if you don't eat Sichuan style pork when you go to Sichuan, you don't go to Sichuan". The basic technique of cooking pork stew is to cook the pork ribs in soup, and then fish them out and cool them when they are ripe and soft. Then, cut the meat into thin slices, stir-fry them with oil in the pot, add Pixian watercress, soy sauce, sweet noodle sauce, garlic sprouts, etc., and stir-fry until fragrant.

Sliced Beef in Hot Chili Oil

One of the representatives of "hemp, spicy and hot" in Sichuan cuisine. Originated from Zigong, the salt capital. In the past, Zigong Salt Field used cattle as the power to extract bittern, and a strong cow was eliminated in a few months. Salt workers boiled beef with water and added some salt, pepper and pepper as seasoning. After being improved by the chef, it became a famous dish with strong Sichuan flavor, spicy and spicy, smooth and tender.

fried shredded pork with sweet and sour sauce

Use the seasoning for cooking fresh fish to cook eggplant, fish-flavored peas, fish-flavored crispy chicken and so on. Fish-flavored shredded pork is salty, sweet, sour, spicy, fragrant and fresh, especially ginger, onion and garlic.

Dongpo Pig Knuckle

Originated from Su Dongpo, a famous writer in the Northern Song Dynasty. In Huangzhou, he wrote that "slow fire, less water, when the fire is full, it will be beautiful". Dongpo elbow is based on this formula, selecting fat pig's foreelbow, blanching with boiling water to remove blood bubbles, coating the skin with sugar color, putting it into a casserole with chicken bones at the bottom of the pot, boiling with strong fire, adding ginger, pepper, sugar, soy sauce and a little wine and vinegar, and slowly stewing carefully until the meat is golden in color, tender and fragrant. Dongpo is also named after Dongpo in Sichuan cuisine, such as Dongpo cuttlefish and Dongpo tofu.