Spicy China

In recent years, there are many popular dishes in Sichuan cuisine, such as boiled fish and spicy crab. These dishes have flourished for several years, and more improved and innovative varieties have appeared. In addition, although several famous Sichuan dishes have a long history, they are all old and spicy, dominating Chongqing, one of the main venues. ]

Fried shredded pork with sweet and sour sauce

Fish flavor is one of the main traditional flavors of Sichuan cuisine. This method originated from Sichuan folk unique cooking and seasoning methods, and has been widely used in Sichuan cuisine.

Ingredients: 300 grams of pork leg, appropriate amount of soaked magnolia slices, soaked fungus, pickled pepper, pickled ginger, green onion, garlic paste, starch, soy sauce, balsamic vinegar, Shaoxing wine, refined salt, sugar and broth.

Production method: ① Shredding pork, slicing Magnolia Officinalis, shredding Auricularia auricula, putting into a bowl with shredded pork, adding refined salt, Shaoxing wine and wet starch, and mixing well. (2) Chop pickled peppers and mix with sugar, vinegar, monosodium glutamate, starch and broth to make sweet and sour juice. (3) Put the wok on high fire, heat the oil to 60%, stir-fry the shredded pork, add the pickled pepper powder, ginger, garlic and onion, saute until fragrant, cook the sauce and turn it over a few times.

Pepper snail

Snail meat is sweet and salty, cold in nature, has the effects of clearing away heat and promoting diuresis, detoxifying and relieving pain, and is rich in calcium. Taoranju, a famous shop in Chongqing, started with Chili snails.

Ingredients: snail 1000g, dried pepper, Pixian watercress, pepper, ginger rice, garlic paste, soy sauce, cooking wine, balsamic vinegar, refined salt, white sugar, chicken essence, cooked sesame seeds and chopped green onion.

Production method: ① Wash the snail, put it in a pot, add water, cooking wine and balsamic vinegar, boil it, and remove the head and shell. (2) Add oil to the wok, heat it, dry the chili festival, stir-fry until brown, and add pepper, ginger rice, garlic and Pixian watercress to stir-fry until fragrant. Stir-fry the snail, add cooking wine, balsamic vinegar, refined salt, white sugar, soy sauce and monosodium glutamate in turn, stir-fry the snail over high fire until it is cooked and tasty, take it out of the pan and put it on a plate, sprinkle with cooked sesame seeds and chopped green onion and serve.

Shancheng spicy chicken

Pay attention to the materials used. The main ingredient must be the domestic rooster that has been slaughtered and cooked now. In order to keep fresh, tender and fat, the auxiliary materials are not two gold bars peppers produced in Sichuan and Mao Wen Dahongpao peppers produced in Sichuan, which tests the chef's mastery of the heat.

Ingredients: 500g cock, pepper, dried pepper, cooked sesame, cooking wine, soy sauce, ginger, chopped green onion and chicken essence.

Production method: ① The cock is eviscerated, washed and cut into small pieces. Ginger, onion and dried Chili are minced for later use. (2) Put the chicken in a bowl and add soy sauce, cooking wine, monosodium glutamate, salt, ginger slices, pepper, etc. Mix well and marinate.

10 to 15 minutes. (3) Put the wok on the fire, heat the oil, and then fry the dried chilies until they are brown-red; Stir-fry the marinated chicken pieces and pepper, add cooking wine, soy sauce, monosodium glutamate and shredded ginger when the chicken is cooked and crisp, stir-fry for 2 minutes over medium heat, filter out the remaining oil with a colander, take out the pan, sprinkle with cooked sesame seeds and chopped green onion, and serve.

Lianshan huiguorou

The classic of Sichuan-style home cooking. Sichuan cooked pork is also commonly known as "boiled pork" in Sichuan folk. Due to different products, customs and tastes in different parts of Sichuan, the cooking methods of this dish are also varied, mainly in the different ingredients and seasonings.

Ingredients: 500g pork belly, appropriate amount of garlic sprout, green pepper, dried pepper, Yongchuan lobster sauce, fried pot helmet, Pixian watercress, soy sauce, pickled ginger, fermented glutinous rice juice, chicken essence, refined salt, sugar and onion.

Production method: ① Blanch the pork in boiling water to remove blood, take it out, apply mash juice and salt while it is hot, steam it in a cage until the skin is soft, and take it out to cool. (2) Cut dried chili, onion and garlic seedlings into sections, slice ginger and green pepper, and cut crispy pot helmet into triangles. (3) set a large fire in the wok, burn the oil to 60% heat, and stir-fry the dried peppers and take them out; Stir-fry the sliced meat into a "light nest", add soy sauce, bean paste, fermented soybean and white sugar, stir-fry for a while, add garlic sprout, soaked ginger, green pepper, onion knot and pot helmet, stir-fry until fragrant, add fried dried pepper and chicken essence, and stir-fry to serve.

Boiled fish with Chinese sauerkraut and Chili

The pioneer of Chongqing's home cooking, the land and water on one side and the people on the other.

Price: 15 to 20 yuan/case click rate: 55%.

Ingredients: grass carp 1 strip, pickled cabbage 250g, 2 eggs, lard, ginger slices, garlic, chopped green onion, scallion, pickled pepper, cooking wine, balsamic vinegar, monosodium glutamate, pepper, dried bean powder and pepper.

Production method: ① Cut the fish head, take off two pieces of fish, slice the fish bones, and cut the fish with an oblique knife. Sliced sauerkraut, egg white and dried fine bean powder mixed into egg white bean powder. (2) Add cooking wine, salt, monosodium glutamate, balsamic vinegar, ginger slices and onion slices to the fish fillets, and mix well with egg white bean powder. (3) Heat the oil to 50% heat in a wok, add fish heads and bones until they are cut off and fished out; Leave a little oil in the pot, add pepper, sauerkraut, pickled pepper and ginger slices, stir-fry until fragrant, add soup, add cooking wine, balsamic vinegar, salt and pepper to cook until fragrant, first add fish head and fish bones to cook for a few minutes, then add fish fillets to cook for 2-3 minutes, then pour the fish and soup into the pot and sprinkle with Jiang Mo, garlic and chopped green onion. (4) Put a little oil in the pot and cook until it is five-cooked. Pour it evenly over Jiang Mo, garlic and chopped green onion.