China's food culture...has a long history and enjoys a good reputation all over the world, among which Sichuan cuisine is deeply loved by everyone.

Sichuan cuisine is one of the eight famous cuisines in China. It is mainly spicy, spicy, fresh and fragrant. Sichuan cuisine restaurants can be found in various regions. Even a northerner can’t get enough of Sichuan cuisine. Below, I will share with you 8 delicious dishes.

Have you tried all the famous Sichuan dishes?

Twice-cooked pork When talking about Sichuan, the first thing that comes to mind is twice-cooked pork. This dish is cooked by every household. The pork belly is paired with green garlic sprouts. It has a full color and aroma. The meat slices are fat but not greasy, and the more you eat, the more delicious it becomes.

1. Prepare ingredients: Prepare a piece of pork front leg meat and wash it with clean water.

Prepare a handful of garlic sprouts, clean them, pat them gently a few times, cut them into sections with a diagonal knife and set aside.

Cut some onion slices and ginger slices and set aside.

2. Blanch the pork: add water to the pot, add the pork and onion and ginger slices, sprinkle in a small handful of Sichuan peppercorns, pour a little cooking wine to remove the fishy smell, after the water boils, remove the foam in the pot, and turn to low heat.

Simmer for 20 minutes. Cook the pork until it is about 70% cooked. Use chopsticks to prick it lightly until no blood comes out. Take the pork out and put it in cold water to cool down. After cooling, cut it into thin slices of about 2 mm.

3. Start cooking: Heat the pot, add vegetable oil to the pot. This step is mainly to prevent the meat slices from sticking to the pot when frying. Pour out the hot oil and leave a little base oil, put the meat slices into the pot and stir-fry out the fat inside.

, stir-fry the meat slices until fragrant and the fat becomes transparent, add 10 grams of tempeh and 10 grams of bean paste, and stir-fry a few times to color the meat slices.

After the color is evenly stir-fried, add 5 grams of sweet noodle sauce, a little sugar to add freshness, continue to stir-fry until the sauce is fragrant, then add the garlic sprouts and stir-fry for a few times, and then it is ready. A fragrant but not greasy twice-cooked pork is ready.

Maoxuewang Maoxuewang is a special delicacy of Sichuan cuisine and one of the originators of Jianghu cuisine in Chongqing. It is famous for its spicy and tender taste. The finished dish has a bright red soup, which stimulates appetite and makes it an appetizing meal.

1. Prepare ingredients: Prepare a piece of duck blood, wash it in clean water and cut it into slices; cut an appropriate amount of tripe into small pieces and wash it.

Prepare a piece of sausage, cut into small pieces and set aside; wash an appropriate amount of soybean sprouts and put them in a basin.

Prepare a few shiitake mushrooms, remove the roots and cut into slices; two pieces of tofu skin, cut into wide strips.

Prepare a small handful of Sichuan noodles and soak them in advance; a few small parsley sticks, cut into small pieces.

Prepare 30 grams of hot pot base and cut into thin slices; cut some ginger slices, garlic slices, pickled pepper rings, and garlic slices.

2. Start cooking: Heat oil in the pot. When the oil temperature is 50% hot, add a few green peppercorns and dried chili peppers, add ginger garlic slices and pickled pepper segments, turn on low heat to bring out the aroma of the ingredients, and add two spoons of watercress.

Sauce, pour the hot pot base ingredients, stir-fry the sauce until the red oil comes out, add an appropriate amount of water, bring to a boil over high heat and simmer for two or three minutes to bring out the aroma of the sauce.

Pour bean sprouts, mushrooms and other side dishes into the pot and cook until cooked. Add appropriate amount of salt, pepper, chicken essence, and sugar. After the side dishes are fragrant, remove them and place them on the bottom of the plate.