Sichuan cuisine is one of the eight major cuisines in China and is famous for its unique spicy taste. Sichuan cuisine, represented by Sichuan, is one of the most representative cuisines in China. Sichuan cuisine is characterized by spicy taste, rich aroma, good color and fragrance, and many classic traditional delicacies. Next, I will introduce some methods and steps of making traditional Sichuan cuisine.

First, Mapo tofu

Mapo tofu is one of the classic dishes in Sichuan cuisine, which is characterized by fresh and tender tofu and strong spicy taste. The following are the production steps of Mapo tofu:

1. Prepare ingredients: tofu, minced beef, bean paste, Chili powder, minced ginger and garlic, chopped green onion, etc.

2. Cut the tofu into pieces: cut the tofu into small pieces, blanch it in boiling water, and remove the smell.

3. Stir-fry seasoning: put a proper amount of oil in the pot, add bean paste, Chili powder, ginger and garlic and stir-fry until fragrant.

4. Stir-fry minced beef: stir-fry minced beef in a pot.

5. Add tofu: put the blanched tofu into the pot and stir well.

6. Add seasoning: add appropriate amount of salt, chicken essence, cooking wine and other seasonings, stir fry evenly.

7. Pan and plate: finally sprinkle with chopped green onion.

Second, boiled fish

Boiled fish is one of the classic dishes in Sichuan cuisine, which is characterized by fresh and tender fish and strong spicy taste. Here are the steps to make boiled fish:

1. Prepare ingredients: grass carp, bean sprouts, bean paste, Chili powder, minced ginger and garlic, chopped green onion, etc.

2. Fish fillet treatment: the grass carp is scaled, eviscerated and cut into pieces.

3. Prepare seasonings: prepare seasonings such as bean paste, Chili powder, minced ginger and garlic, and chopped green onion.

4. Stir-fry seasoning: put a proper amount of oil in the pot, add bean paste, Chili powder, ginger and garlic and stir-fry until fragrant.

5. Add water: add appropriate amount of water and boil.

6. Add fish fillets: put the fish fillets into boiled water and cook until the fish fillets change color.

7. Add bean sprouts: put the bean sprouts in the pot and cook until cooked.

8. Pan and plate: finally sprinkle with chopped green onion.

Third, kung pao chicken

Kung pao chicken is one of the classic dishes in Sichuan cuisine, which is characterized by fresh and tender chicken and spicy taste. The following are the production steps of kung pao chicken:

1. Prepare ingredients: chicken breast, peanuts, dried peppers, onion, ginger and minced garlic.

2. Dice the chicken breast: cut the chicken breast into cubes and marinate it with cooking wine, salt and starch for a while.

3. Stir-fry seasoning: put a proper amount of oil in the pot, add dried Chili, onion, ginger and minced garlic and stir fry.

4. Stir-fry the diced chicken: put the marinated diced chicken in the pot and stir-fry until it changes color.

5. Add peanuts: put peanuts in the pot and stir fry evenly.

6. Add seasoning: Add appropriate amount of salt, sugar, chicken essence and other seasonings and stir well.

7. Pan and plate: finally sprinkle with chopped green onion.

The recipe of Sichuan cuisine (traditional and delicious, with spicy taste) is an article introducing the method and steps of making Sichuan cuisine. By making Mapo tofu, boiled fish and kung pao chicken, we can taste the traditional delicacy and spicy taste of Sichuan cuisine. I hope you can try to make these delicious Sichuan dishes and enjoy their unique flavor. Let's start a gourmet tour of Sichuan cuisine together!