Sichuan cuisine is one of the eight major cuisines, mainly referring to Sichuan and Chongqing cuisine. It is characterized by fresh and spicy taste, which stimulates taste buds but makes people want to eat more. There are many representative dishes of Sichuan cuisine. Here I recommend three representative dishes, which are boiled pork slices, Mapo tofu and Sichuan pork. Cooking at home is very simple and convenient.

The practice of boiling meat in water 1. Prepare some side dishes you like, such as lettuce slices, bean sprouts and cabbage.

2. Slice the meat slices, add starch salt and cooking wine and marinate for 10 minute. It can be pork, chicken breast and beef. Beef and pork taste better.

Add onion, ginger and garlic to the pot, then add bean paste and a little hot pot seasoning to stir fry until fragrant, and then add hot water to boil.

4. Put your favorite vegetables in, wait until they are cooked, then take them out, and then put the meat slices in.

5. Finally, take out the sliced meat, pour the soup in, put a little dried pepper and sesame seeds on the sliced meat, and then pour hot oil to stimulate the fragrance. A delicious boiled sliced meat is ready, which is very delicious and does not lose the taste of the restaurant outside.

The method of Mapo tofu 1 Prepare a tender tofu and cut it into small pieces, then prepare a little pork and cut it into pieces.

2. Heat the oil in the pan, add millet pepper, minced garlic and pepper to stir fry until fragrant, then add pork and a spoonful of Pixian bean paste.

3. After frying, add tofu, move it gently, and add water without tofu. Add a little soy sauce and salt.

Tofu is easy to cook. When it is almost ripe, add a little starch water to collect the juice, and then add the chives to the pot.

The method of Sichuan style pork is 1. Prepare a piece of pork belly, fry it directly in cold water, and add chives and ginger cooking wine to remove the fishy smell.

2. After the pork belly is cooked, take it out to cool and cut it into thin slices with a knife.

3. Stir-fry garlic slices in the pan, add pork belly, and when both sides are yellow and slightly burnt, add bean paste and soy sauce to color.

Pork belly itself is cooked, directly add green garlic and pepper, cut and then add salt and monosodium glutamate to taste.

This kind of pork belly is not greasy at all, and it is especially fragrant, which is perfect with green garlic.

These three representative dishes are also very good. You can try it at home.