Sichuan cuisine is delicious and unchanging, and its classics cannot be copied by other cuisines. In this issue, let’s take a look at those Sichuan dishes that will make you drool.

1. Pickled fish

Pickled fish belongs to Sichuan cuisine and is famous for its unique seasoning and unique cooking techniques. . It is made with fresh grass carp as the main ingredient and cooked with Sichuan pickles. The meat of the finished dish is tender, the soup is sour and delicious, slightly spicy but not greasy; the fish fillets are tender and yellow and smooth.

Ingredients

1 grass carp, 100g pickled cabbage, 20g wild pepper, 10g ginger slices, 20g minced garlic, starch, cooking wine, appropriate amount of salt, a small amount of chicken essence, egg white, pepper A small amount of powder, clear soup

Production process

1. Wash the killed fish first, be sure to wash the black membrane inside the fish belly, and chop off the fish head.

2. Slice the fish body close to the bones.

3. Cut the fish meat and fish skin down, slice it diagonally into thick fillets, chop the fish steaks into long pieces, and cut the fish head in half.

4. Catch the fish fillets evenly with an appropriate amount of salt and cooking wine, then marinate them for later use

5. Pinch the water out of the sauerkraut with your hands and cut into thin strips for later use;

6. Heat a wok, add oil, add ginger slices, green onions and garlic and stir-fry until fragrant, then add pickled cabbage and wild pepper and stir-fry until fragrant.

7. Add appropriate amount of clear soup or boiling water (the amount of water should be enough to cover all the fish fillets) and bring to a boil.

8. Add the fish head and fish fillets and cook for 15 minutes to bring out the umami flavor.

9． Put the marinated fish fillets into the soup one by one, scatter them with chopsticks, wait until the fish fillets are cooked and change color, season with salt, chicken essence, and pepper, put them out in a deep plate, and sprinkle a little green onion on the fish fillets.

Flavor characteristics

1. There are many theories about the origin of pickled fish. Some say that Zhou Yu Restaurant, which was founded in Jinfu Township, Jiangjin County, Chongqing City, operated pickled fish in the mid-1980s and was highly praised by diners. The restaurant successively accepted many apprentices. After they became successful, they left the restaurant and set up their own business. The store's top varieties also spread to all directions. Some also say that Laifu Town, Bishan County, Chongqing City, is located on the side of the Chengdu-Chongqing Highway, with the Binan River passing through the street. It has a large output of fresh fish and many fish cooking experts. It is known as "Laifu Town has the best fresh fish". A small restaurant in Qiaotou simply named it "Xianyumei" as a famous store. The three characters "Xianyumei" written by the nationally famous calligrapher Yang Xuanting were hung in front of the store, which was both a market sign and the name of the store. It launched "Xianyumei" After "boiled fish" became popular for several years, "pickled fish" was introduced. It has a unique flavor and its reputation spreads like wildfire, with imitations being made all over the province. There is also a story about a good fisherman in Bishan County. He caught several fishes in one day and brought them home. His wife mistakenly put the fish into the pot for making pickled cabbage soup. Later, when he tasted it, it was extremely delicious. The fisherman would praise everyone he met, saying "sauerkraut soup" Fish are also famous.

2. "Sauerkraut fish" is made of fresh fish and pickled vegetables to make soup. The pickled vegetables are sour, hence the name. Folks in Sichuan use green vegetables to pickle sauerkraut in early winter and store them in large jars. They can be taken as needed and can be eaten until the following summer. Sauerkraut is often combined with chicken, duck, fish, and meat to make soups, which are sour and refreshing, and can relieve heat and relieve fatigue. "Sauerkraut fish" is a famous Sichuan home-cooked dish. It became very popular in the 1990s. Every restaurant in Sichuan prepares this dish, which is famous in the province. As soft-packaged pickled vegetables are sold all over the country, "pickled fish" has also become popular throughout China. In the capital Beijing, it is as famous as "Kung Pao Chicken" and is a household name, which is not an exaggeration.

2. Spicy boiled fish

It seems to be a primitive method, but the workmanship is actually exquisite. Choose fresh and live fish, and give full play to the effects of chili peppers in keeping out the cold, replenishing qi and nourishing blood. The cooked meat will not become tough at all, and the texture will be smooth and tender, oily but not greasy. It not only removes the fishy smell of fish, but also keeps the fish fresh and tender. The red peppers are eye-catching, spicy but not dry, and numb but not bitter. "Masked and spicy," boiled fish has become extremely popular across the country.

Ingredients

One piece of grass carp, soybean sprouts (about 500 grams)

Accessories: dried chili, pepper, ginger, garlic, green onion, oil, salt, MSG , dry starch, cooking wine, watercress (or chopped pepper), raw egg white, and pepper.

Production process

1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish fillets into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white, and marinate for 15 minutes (put the head, tail and fish fillets on separate plates and marinate in the same way);

2. Add water to the pot Bring to a boil, wash the bean sprouts, blanch them in boiling water, put them into a large basin, sprinkle a little salt according to personal taste, and set aside;

3. Add the usual stir-fry ingredients to a clean wok. times of oil. After the oil is hot, add three tablespoons of watercress (or minced and stir-fried) and saute until fragrant. Add ginger, garlic, green onion, peppercorns, chili powder and dried red pepper and stir-fry over medium-low heat. After the taste is cooked, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue stir-frying for a while, then add some hot water, and season with salt and MSG. When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes.

Pour the cooked fish and all the soup into the large basin that held the bean sprouts;

4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the container you prepared. When pouring into a large basin, the fish and bean sprouts are completely submerged, you can check visually). After the oil is hot, turn off the heat and let it dry for a while. Then add Duoduo peppercorns and dried chili peppers, and slowly stir-fry over low heat to bring out the aroma of the peppercorns and chili peppers. Be careful not to make the fire too high to avoid burning;

5. When the color of the pepper changes quickly, turn off the heat immediately and pour the oil and peppercorns in the pot into a large basin containing the fish.

The key to the taste of boiled fish depends on the quality of raw materials such as peppercorns and chili peppers.

Dried red chili pepper

Spicy Temptation Boiled Fish uses a type of dry red chili pepper commonly known as "bullet". It is produced in the mountain city of Chongqing. It is dried from fresh products collected around the beginning of autumn. At this time, the peppers are long, thick, fresh in color, with few seeds, spicy and sweet, and of the best quality. They are cooked in high-temperature red peppers. It won't turn black or burnt in the oil.

Ma pepper

The Ma pepper that goes with it is even more particular. Only the Ma pepper produced in Guizhou can produce that special numb flavor. The peel of this kind of pepper has a special aroma and a strong and lasting numbing taste.

The boiled fish made with these special chilies and peppercorns is fragrant and spicy in the mouth, but it is not dry and spicy.

3. Douban crucian carp

Ingredients

2 live crucian carps or 1 mandarin fish ( Weighing about 600 grams), 30 grams of garlic, 50 grams of chopped green onion, 10 grams each of ginger, soy sauce, sugar, and vinegar, 25 grams of Shaoxing wine, 15 grams of wet starch, 2 grams of fine salt, 40 grams of Pixian bean paste, meat 300 grams of soup, 500 grams of cooked vegetable oil (approximately 150 grams consumed)

Production process

1. Clean the fish and cut two knives on each side of the fish body (the depth is close to the fish bones) ), apply Shaoxing wine and fine salt and marinate slightly.

2. Heat the wok over high heat, add oil and heat until 70% hot, fry the fish briefly and remove. Leave 75 grams of oil in the pot, add Danxian bean paste, ginger, and garlic and stir-fry until the oil turns red. Add fish and broth, move to low heat, add soy sauce, sugar, and fine salt, cook the fish, and put it in On the plate.

3. Put the original pot on a high fire, thicken the sauce with wet starch, pour vinegar, sprinkle with chopped green onion, and pour it on the fish. Serve.

Note: Fresh crucian carp or mandarin fish must be used as raw material. The marinade should be thick during cooking so that the fish will stick to the marinade and become flavorful.

4. Hot Kidney

Ingredients

400g pork loin, 10g fungus, winter bamboo shoots 25 grams of slices, 75 grams of oil, 10 grams of soy sauce, 5 grams of green onions, 5 grams of ginger juice, 8 grams of cooking wine, 3 grams of MSG, 5 grams of garlic slices, green and red pepper cubes, soup, and appropriate amounts of starch

Production process

(1) Cut the middle slice of pork loin to remove the smell, cut the ears of wheat into pieces, and then cut them into pieces.

(2) Wash the fungus and cut the winter bamboo shoots into small pieces. Slices smaller than kidney flowers,

(3) Put sugar, soy sauce, cooking wine, ginger juice, monosodium glutamate, garlic slices and starch into a bowl and mix into gravy,

(4) First Blanch the kidney flowers and fungus separately in boiling water and control the water.

(5) Stir-fry for a long time, add oil and heat until 7-8% hot. Add the starched kidney flowers. Smooth slightly to quickly control the oil. Leave the bottom oil with a spoon. , add chopped green onion, stir until fragrant, lower kidney flowers, fungus, winter bamboo shoots, pour the gravy and stir-fry over high heat, drizzle with oil for a while.

5. Fish-flavored shredded pork

Ingredients

350 grams of pork, 100 grams of water-fat orchid slices, 25 grams of water-fat fungus, and 15 grams of pickled chili. 3 grams of salt, 5 grams of ginger, 10 grams of garlic, 10 grams of green onions, 50 grams of vegetable oil, 10 grams of soy sauce, 5 grams of vinegar, 15 grams of sugar, 1 gram of MSG, and 25 grams of soy flour.

Production process

1. Cut the pork into shreds about 7 cm long and 0.3 cm thick, add salt and water and mix well.

2. Wash the orchid slices and fungus, cut into shreds, soak in red pepper and chop finely; cut the ginger and garlic into fine pieces, and cut the onion into flowers.

3. Mix soy sauce, vinegar, sugar, monosodium glutamate, water bean powder, fresh soup and salt into gravy.

4. Put the wok on high heat, heat the oil (about 180), stir-fry the shredded pork until loose, soak the pepper, ginger and minced garlic in the mouth and stir-fry until fragrant, then put it on. Stir-fry the fungus, shredded orchid slices and chopped green onions, add the gravy, quickly stir the pot and serve.

6. Kung Pao Chicken

Ingredients

300 grams of chicken breast. 15 grams of dried chili pepper, 5 grams of Sichuan peppercorns, and 50 grams of peanut kernels. 10 grams each of ginger, onion and garlic, 25 grams of oil, 25 grams of lard oil, 2 grams of salt, 20 grams of cooking wine, 80 grams of water bean powder, 25 grams of soy sauce, 15 grams of vinegar, 15 grams of sugar, 0.5 grams of MSG, 50 grams of soup.

Production process

1. Wash the chicken breast, remove all fat and muscle, pat it loose with a knife, first cut with a cross-cut knife (the depth is 2/th of the thickness of the meat, and then Chop into 1.5cm square cubes, add salt, cooking wine and water soybean powder and mix well to taste.

2. Clean the peppers; remove the stems and seeds and cut into short sections.

4. Cut the ginger and garlic into small cubes.

5. Remove the red coating from the peanut kernels, fry them in a frying pan, and remove them. Set aside.

6. Use a small bowl to mix soy sauce, vinegar, sugar, cooking wine, monosodium glutamate, water bean powder and soup into lychee-flavored gravy. 7. Wok. Put on high heat, add 10 grams of oil to heat, add chili pepper and stir-fry until it turns brown, add pepper and stir-fry slightly, add the best amount of lard oil, add diced chicken and stir-fry until loose, add ginger, garlic, green onion and stir-fry for a while, then cook Stir in the gravy quickly, add peanuts and stir evenly.

7. Fried chicken

"Small pan-fried" is a relatively common name in Sichuan-style stir-fry dishes. It is characterized by the fact that it does not use oil, does not need to change the pan, and quickly adds the juice. It is cooked in one go and is delicious in a short time. Made with the most homemade Sichuan seasoning

Ingredients

300 grams of chicken thighs, 50 grams of green pepper, 50 grams of red pepper, 5 grams of salt, 20 grams of cooking wine, 15 grams of green onions. 10 grams of soy sauce, 0.5 grams of MSG, 10 grams of ginger, 10 grams of garlic, 50 grams of fresh soup, 25 grams of soy flour

Production process

1. Remove the bones from the chicken legs and use a knife to Beat loosely, cut into 1 cm square cubes, add salt, cooking wine, and mix well.

2. Dice green and red peppers, soy sauce, vinegar, sugar, salt, and cooking wine. , monosodium glutamate, water soybean powder, and fresh soup are mixed into gravy.

3. Put the wok on high heat, heat the oil, stir-fry the chicken seeds, and add green and red peppers, ginger, and garlic slices. Stir-fry until fragrant, add green onions and stir-fry evenly, cook the gravy, wait until the juice is reduced and the oil is released, remove from the pan and serve.

Twice-cooked pork is a traditional pork dish in Sichuan cuisine. Twice-cooked pork is characterized by its unique taste, bright red color, and fat but not greasy. means. As a traditional Sichuan dish, twice-cooked pork plays a very important role in Sichuan cuisine. Twice-cooked pork is often considered as the first choice in Sichuan cuisine. When it comes to Sichuan cuisine, twice-cooked pork must be thought of.

Ingredients

150g pork belly, 50g green and red pepper, 50g garlic sprouts, 20g sweet bean paste, 10g white sugar, 10g MSG, 5g soybean oil, 30g

Production Process

1. Rinse the meat, put the whole piece into cold water and cook for about 20 minutes.

2. Use chopsticks to test. If no blood oozes out, it is cooked. Take it out and cut it into thin slices after cooling.

3. Wash the green and red peppers, remove the stems and seeds, and cut into 3 cm square pieces.

4. Green seedlings, cut into sections.

5. Add oil to the wok, add the meat slices and stir-fry first.

6. Shrink the fat part, then add green peppers and fry for a few times before serving.

7. Use the remaining oil in the pot to stir-fry the sweet noodle sauce and spicy bean paste until fragrant.

8. Add the meat slices, green peppers, and garlic sprouts, stir-fry, season and serve.

9. Mapo Tofu

Mapo Tofu is one of the most local specialties among Chinese tofu dishes. The specialty of this dish is that it is cooked with the "burning" method. The snow-white and tender tofu is dotted with brown-red minced beef and green garlic sprouts. There is a circle of translucent red oil on the outside, like jade inlaid with amber, which has numbing and spicy properties. , hot, tender, crisp, fragrant and fresh unique flavor.

Ingredients

Tofu (250g) Beef (fat and lean) (75g) Tempeh (15g) Sichuan pepper powder (3g) Cooking wine (5g) Salt (3g) MSG (2g) Starch (peas) (5g) Peanut oil (15g) Green onion (5g)

Production process

1. Cut the tofu into 2 cm square pieces. Boil it in boiling water with a little salt to remove the beany smell, take it out and soak it in clean water.

2. Chop the tempeh and bean paste, and mince the ginger.

3. Heat the wok, add oil, add beef filling and stir-fry until loose.

4. When the beef filling becomes golden brown, add bean paste and stir-fry.

5. Add tempeh, minced ginger, and chili powder and stir-fry until the beef changes color.

6. Bring the broth to a boil, add tofu and cook for 3 minutes, season with wet starch to thicken.

7. After serving, sprinkle with peppercorns.

10. Homemade tofu

Ingredients

Tofu (700g) Pork fat and lean (100g ) Green garlic sprouts (50g) Refined lard (100g) Cooking wine (25g) Salt (7g) Douban chili sauce (50g) MSG (2g) Sesame oil (15g)

Production process

1. Cut the tofu into 5 cm long, 4 cm wide, 0.6 cm thick slices, put them on a flat plate, sprinkle with salt and decant to remove the water;

2 . Chop the pork into mince or cut into small pieces, and cut the garlic sprouts into 2 cm sections;

3. Chop the bean paste into small pieces; boil the lard, add the tofu, and take it out after both sides are browned. ;

4. In addition, boil the oil, add minced pork and stir-fry until cooked, cook with cooking wine, add bean paste and stir-fry until fragrant;

5. Add tofu, salt and MSG Mix the soup with it, simmer until the flavor is absorbed, collect the juice, add garlic sprouts and sesame oil, and put it into a plate.

Tips: Don’t put too little water, more chicken essence will make the taste better, and the tofu must be cooked over a slow fire to get the best flavor.