Introduction: Sichuan cuisine is one of the eight major cuisines in China. It originated in Sichuan and Chongqing, and is characterized by hemp, spicy, fresh and fragrant. So what is its home-cooked menu? Let me give you a popular science lesson. Sichuan cuisine cookbook

[boiled fish]

Ingredients: 1 silver carp weighing about 3 kg, bean sprouts, green onions, dried peppers, pickled peppers, prickly ash, ginger, garlic, chicken essence, bean flour, cooking wine, salt and watercress

Practice:

1. Kill the fish, wash it and slice it.

2. Mix the fish fillets with a little salt, cooking wine and cornflour, and taste for 3 minutes.

3. Pour a small amount of vegetable oil into the pot, stir-fry the bean sprouts until they are 7% ripe, take out the pot and spread them at the bottom of the bowl for later use.

4. In a small pot, boil a pot of water, pour the fish with good taste, and cook for 1-2 minutes.

5. Gently put the cooked fish on the bean sprouts, pour the soup, cover 4/5 of the fish, and sprinkle some chicken essence on it.

6. Add oil three times as much as usual in a clean pot. When the oil is hot, add a proper amount of watercress and saute until fragrant. Add chopped pickled peppers, ginger, garlic and prickly ash, stir-fry over low heat, add dried peppers after the taste, and continue to stir-fry for a while, then add scallion, stir-fry for a few times, and pour into a bowl with fish.

[cooked pork]

Ingredients: pork rib (pork belly) 4g

Accessories: green pepper, red pepper and yellow pepper 1g dried bean curd

Seasoning: 25g bean paste, 1g sweet noodle sauce, 1g soy sauce, 5g cooking wine, 3g salt, 2g monosodium glutamate and 2g vegetable oil. Appropriate amount of garlic

Practice:

1. Scrape and clean the pork with skin connected with fat and thin, put it in a soup pot, cook it for 1 minutes, take it out and cool it when it is 8% ripe, and cut it into pieces 5 cm long, 4 cm wide and .2 cm thick;

2. Wash the colored peppers selectively, and cut them into shapes with oblique knives;

3. Pixian bean paste is chopped into a paste.

4. Put the wok on medium fire, heat it with oil, add ginger slices and garlic slices, stir-fry until fragrant, and then stir-fry the meat slices slightly (stir-fry until the lamp nest is the best);

5. Pour out the excess oil, and then add green pepper, Pixian bean paste, sweet noodle sauce, cooking wine, refined salt, monosodium glutamate and soy sauce, stir-fry until raw.

The key points of making Sichuan style pork:

1. Select pork leg with fat and thin joints. In cook the meat, the pork is cut off and the skin is soft, so it should not be too rotten.

2. Stir-fry the sliced meat in a hot pot, and add a little salt to make the sliced meat stir-fry until it spits oil and rolls slightly around, showing the shape of a lamp nest.

[Fish-flavored shredded pork]

Materials: meat, ginger, onion, minced garlic, shredded winter bamboo shoots, shredded auricularia auricula and chopped pepper

Practice:

1. Shred the meat, then marinate with wine, salt, starch and sugar for 15 minutes. Stir-fry the marinated pork shreds with peanut oil, not over-cooked.

2. When pork 6 is ripe, you can add chopped pepper, stir fry, and then add ginger, onion and garlic, preferably shredded bamboo shoots and shredded fungus.

3. Add soy sauce, vinegar, wine and chicken essence as soon as it is boiled again.

4. Finally, it is very important to thicken with starch. This step is necessary if the effect is to be shiny.

[Sweet and sour pork ribs]

Ingredients: pork ribs, green onions, ginger, sugar, cooking wine, refined salt, baoning vinegar, vegetable oil and broth.

Practice:

1. Chop the ribs into small pieces of two or three centimeters, and add onion, ginger, cooking wine and refined salt for about 3 minutes.

2. steam in the cage for about 2 minutes. Put the pan on medium heat and add vegetable oil. When the oil is hot, add appropriate amount of sugar. Stir-fry until golden brown

3. add broth and ribs into the pot, add sugar and baoning vinegar, and simmer with slow fire until the soup is dry, the juice is thick and shredded.

4. Serve the dish, drizzle with cooked oil, and take out.

[saliva chicken]

Raw material: chicken

Practice:

1. Marinate the chicken with a little salt for about 15 minutes, put cold water in the pot, and add the whole chicken leg and breast. Pour cold water over the surface of the chicken, add a proper amount of salt, a spoonful of cooking wine and cook the onion and ginger.

2. Cover and boil over high fire, then remove the floating foam.

3. Then turn to medium heat and cook for 5-7 minutes. After cooking, cover and stew for 1 minutes, and steam all the chicken with steam in the pot, so as to ensure the freshness and tenderness of the chicken to the greatest extent.

4. After stewing the chicken, take it out and put it in ice water to cool it, in order to make the chicken tight and keep the entrance elastic.

5. Mix soy sauce, ginger and garlic juice, sesame sauce, pepper oil, white sugar, vinegar, monosodium glutamate, red oil and sesame oil in a bowl, pour the juice on the chicken strips, and sprinkle with sesame seeds, peanut powder and chopped green onion.