A Complete Collection of Authentic Sichuan Cuisine Recipes Introduction: Authentic Sichuan cuisine is famous for its spicy taste, with both fresh and mellow taste. The following is a complete collection of authentic Sichuan cuisine recipes that I have carefully compiled for you. Everyone is welcome to refer to it!

1. Ingredients for boiled fish: 1 grass carp, 1 egg white, appropriate amount of soybean sprouts. Accessories: garlic, Sichuan peppercorns, salt, pepper, dried chili, ginger, star anise, cooking wine, cornstarch, appropriate amount of bean paste. Method: 1.

Cut the fish head and tail into sections, slice off the fish meat on both sides along the spine, and then slice off the large spines of the fish belly. Chop the fish head and fish bones into pieces, and slice the fish meat with a diagonal knife for later use.

2. Remove the roots of the soybean sprouts and wash them. Flatten the garlic and mince it, and mince the ginger.

3. Prepare each fish fillet and fish bone, add 1 tablespoon of salt and mix well, then pour in water and wash them thoroughly.

4. Pour oil into the pot, add soybean sprouts, fry until soft, then add appropriate amount of salt until cooked, place on the bottom of a bowl.

5. In a separate pan, add Sichuan peppercorns and star anise and fry until fragrant. Then take out some of the Sichuan peppercorns and star anise, add dried chili peppers and stir-fry until spicy. Add a little bean paste and stir-fry until loose. Pour in half a pot of boiling water and add fish bones, heads and tails.

Boil until cooked and serve in bowls.

6. Add oil to the pan, heat it up, chop the fried peppercorns and spread on the surface of the fish, then add the ginger and minced garlic, pour the hot oil on the ginger and garlic.

2. Ingredients for dry roasted fish: 750g carp, 25g fatty pork, auxiliary ingredients: Sichuan bean paste, oil, vinegar, soy sauce, starch, sugar, salt, MSG, rice wine, green onions, ginger, and diced garlic. Method: 1. Use a knife

Scrape off the scales, disembowel the fish, remove the five internal organs, pull out the gills and wash.

Use a criss-cross knife on both sides of the fish body to penetrate deep into the fish bones, then add a little salt and rice wine to marinate until the fish becomes fragrant.

2. Put 150g of oil in the pot. When the oil temperature reaches seven degrees, fry the fish until both sides are light yellow and take it out.

3. Cut 25g of fatty pork into dices slightly larger than soybeans. Heat the remaining oil in the pot and stir-fry quickly. Add an appropriate amount of Sichuan bean paste and stir-fry. When the aroma comes out, add an appropriate amount of diced green onion, ginger and garlic.

Stir-fry, then add 25g of rice wine and a little soy sauce, then add hot water to cover the fish and bring to a boil. Add 15g of white sugar and appropriate amount of salt and MSG.

4. Turn the pot to low heat and simmer, keep the water boiling until the fish is cooked through, then take it out of the pot and put it on a plate.

5. Continue to simmer the fish soup over low heat, stirring constantly with a shovel. When the fish sauce thickens, pour in oil and vinegar, pour it on the fish, and it's done.

3. Chongqing Maoxuewang Ingredients: duck breast, pork heart, pork belly, ham sausage, mushrooms, sea cabbage, soybean sprouts Accessories: green onions, pickled chili peppers, dried chili peppers, butter, sesame oil, peppercorns, MSG, chicken stock

, How to make duck blood: 1. First cut the duck blood into strips, then cut the chicken breast, pork belly, pig heart, ham sausage, and mushrooms into slices, and cut the sea cabbage and celery into sections for later use.

2. Place the wok on a high fire, add a little oil, stir-fry the cabbage, celery, green onion sections, and soybean sprouts, add MSG, add a little sesame oil, and put the pot on the bowl.

3. Place the chicken breast, pork tripe, pork heart, and ham sausage in a hot frying pan, soak the peppers, add a little fresh soup, then add butter, sesame oil, monosodium glutamate, and chicken essence, and put them on top of the stir-fried ingredients at the bottom.

Serve.

4. Ingredients for husband and wife's lung slices: beef, beef offal auxiliary ingredients: stewed stewed pork, Sichuan peppercorns, cinnamon, star anise spice packet, MSG, chili oil, soy sauce, Sichuan pepper powder, crispy peanut powder, sesame. Method: 1. Combine beef and beef offal

Wash, blanch thoroughly and put into pot.

2. Add the old brine, peppercorns, cinnamon, and star anise spice packets, and then simmer over low heat for about two hours.

3. Cut the boiled beef and offal into slices and put them on the plate.

4. Scoop some old stew, add appropriate amount of MSG, chili oil, soy sauce, and pepper powder to make a sauce, and pour it on the beef and beef offal.

5. Sprinkle a little crispy peanut powder and sesame seeds on the beef and beef offal.

5. Braised tendon Ingredients: 250g fresh pork tendon, 6g winter rut, 50g each of magnolia slices and ham. Accessory ingredients: 13g each of soy sauce, cooking wine, green onion and starch; 8g ginger; 3g each salt and MSG; 250g soup.

Method: 1. Boil the raw tendons in water, take them out, rinse them with cold water to remove the glue, and then cut them into two pieces.

2. Remove the legs from winter Ru, rinse the magnolia slices with boiling water, wash and cut into strips, cut the ham into strips, cut the green onions in half and slice the ginger.

3. Heat the oil with a frying spoon, first add onions and ginger, then add winter squash and magnolia slices, stir-fry, and finally add appropriate amount of soy sauce, tendon, ham, salt, cooking wine and soup.