The popular side dishes of Jungan in Sichuan cuisine are as follows: Chicken Jungan, pickled peppers, pickled ginger, 2 tsp of Sichuan peppercorns, 2 tbsps of starch, onions, ginger, garlic, dried Sichuan peppercorns, dried chili knots, rock sugar, minced ginger, etc., steps As follows:

1. Cut the Jungan into thin slices, choose the appropriate size, and then add appropriate amount of starch, cooking wine, salt and pepper, soy sauce, and salt. Marinate for more than 15 minutes.

2. Shred the kimchi, pickled pepper, and shred the onion, ginger, and garlic. Prepare star anise, bay leaves, and rock sugar, and set aside.

3. After the oil is cooked, add Sichuan peppercorns, rock sugar and star anise leaves and stir-fry until fragrant. Then add onion, ginger and garlic and stir-fry until fragrant. If you like, add some bean paste and stir-fry until fragrant.

4. Saute kimchi until fragrant, then add chili and stir-fry for a while.

5. Finally, add Jun Gan and stir-fry. Jun Gan is not easy to fry for too long and will get old easily, just about 2-3 minutes is enough.

6. Add the chopped green onion and heat up the pot. The Sichuan hot Jungan is completed.