Super simple "big dishes" will turn you into a professional chef in no time ~ (recommended below: Sichuan cuisine)

Dish name: Pot shrimp, boiled meat, boiled pork Fish, Maoxuewang, pickled fish, spicy hot pot and so on.

Preparation: Pixian bean paste, hot pot base

Method: The cooking methods of Sichuan cuisine are actually similar, the key is the base (of course, we can’t compare to professional chefs if we make it ourselves, But it tastes good too)

Step 1: Put a little cooking oil in the pot, then add Pixian bean paste and Chongqing hot pot base (according to personal taste), stir-fry a little, and add stock or water. (Making the above-mentioned dishes all relies on this part to get the flavor)

Step 2: Add the ingredients after the soup is boiled

Pots of shrimp: just put in the processed shrimp (note : It’s best to coat the shrimps with oil to make them crispier), and then add lotus root, yuba, bamboo shoots and other ingredients

Boiled meat and fish: add meat slices and fish fillets (note: water It’s best to marinate meat and fish before cooking. You can use cooking wine to remove the smell. You can also add some pepper. Add egg white to make the meat more tender.) Then add bean sprouts and other ingredients

Maoxuewang : You can add your favorite ingredients according to your personal preferences, such as duck blood, fatty intestines, etc.

Pickled fish: This is quite special. After stir-frying the base ingredients, you need to add sauerkraut (available in supermarkets) for stir-frying After a while, add water, then add the fish heads and bones, make soup, wait until the pot is boiled, and then add the fish fillets.

Spicy hot pot: After the base ingredients are fried, add your favorite ingredients directly, such as meatballs, yuba, lotus root slices, potatoes, etc. The order is to put the meat first, and the more cooked ones first. Put, finally the vegetables.

The above summarizes the main production process. The preparation of ingredients is up to you. . .

Step 3: Sprinkling oil

This step is generally required for Sichuan cuisine. In addition to making the presentation look better, the most important thing is the taste. . .

The method is: heat the pan, add a little oil, add the chili pepper and pepper after the oil is hot, stir-fry for a while, be careful to keep it on low heat, otherwise it will cook. Then pour it directly onto the dishes that have been cooked. If you like, you can also use sesame oil to make chili and peppercorns

The above is how to make a "home-cooked version of classic Sichuan cuisine". . . If you have any questions, please leave a message. . .