[Fish-flavored shredded pork]
Fish-flavored shredded pork is a famous dish in Sichuan, which is fried with pickled peppers, ginger, garlic, sugar and vinegar.
Its taste is salty, fresh, sour and sweet, and the onion, ginger and garlic are rich. Generally, I cook this dish at home, and I will put shredded carrots, shredded bamboo shoots and shredded fungus. In addition, you must put Pixian bean paste.
Spicy Doufu?
Mapo tofu was rated as one of the top ten Sichuan dishes. This dish is characterized by hemp, spicy, hot, fragrant and tender. Hemp comes from pepper and spicy comes from pepper. This dish highlights the spicy characteristics of Sichuan cuisine, with unique taste and smooth taste.
This dish is not what we expected. Just throw tofu into the pot and add all kinds of spicy powder.
Mapo tofu should be blanched, and it should be thickened with water starch. Besides bean paste, it should also be added with lobster sauce. Beef and beef soup are added to Mapo tofu to make tofu absorb the flavor of beef.
Kung Pao Chicken?
Kung pao chicken is rated as one of Sichuan's top ten classic dishes, and it is a famous traditional dish at home and abroad. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all included, and the practice is slightly different.
Kung pao chicken is attractive in color, sour and refreshing. The chicken is tender, the peanuts are crisp, and the green onions are delicious. It is a super meal. Many restaurants have kung pao chicken mixed rice and kung pao chicken noodles. But how easy it is to pick him up and how to send him away. Super food, really delicious.
Note: this dish should be fried with high fire, and the diced chicken should not be fried for too long, or it will get old easily.
Dongpo Pig Knuckle
People who love to eat Dongpo elbow are still fresh in their memories. The fresh and sweet taste makes people drool when they think about it. The practice of Dongpo elbow is actually not that difficult. Just master the ingredients and time.
Production method
1. Clean the elbow, put it in a boiling pot, add clean water, add onion, ginger and cooking wine. Boil and turn on the fire.
2. Turn on a small fire in another saucepan, add rock sugar, add about half a bowl of water 100ml, dissolve and boil until caramel color. This process takes about a few minutes.
When the sugar color turns amber, immediately add a lot of hot water, put the spice bag in, cook the fragrance and put it in the elbow, cooking wine, onion and ginger slices, add boiling water, turn on the minimum fire after boiling, cover and cook for more than two hours until soft and rotten.
Note: Boil the sugar slowly with medium and small fire, and the syrup will turn brown when it is sticky and bubbly. Observe closely and be careful not to burn it.