[Sichuan Cuisine Practice Guide]_How to do_How to do

[Sichuan Cuisine Practice Guide]_How to do_How to do

Szechuan cuisine is one of the top four alternatives. In recent years, Szechuan cuisine has become more popular in some places.

There are many classic Sichuan dishes.

For example, boiled meat, fish-flavored shredded pork, etc. are all typical Sichuan dishes. The characteristics of Sichuan dishes are spicy and fragrant. Some Sichuan dishes must be added with Shexian bean paste when they are cooked, which has a strong sauce flavor.It has the effect of promoting appetite.

First, poached pork material 1,000 grams of pork belly, half a cabbage, a few fungus, 50 grams of Shexian bean paste, 50 grams of pepper, 20 grams of pepper, one eight petals, one piece of ginger, half of garlic, half of onion, pepper10 grams of powder, 1 spoon of Quanxing Daqu wine, 1 bowl of bone soup, proper amount of salt method 1, hot oil and fragrant Xiangxian bean paste, pepper, pepper, eight cloves, ginger garlic, get spicy red oil.

Take out some fragrant chili peppers for later use.

2. Take another pot and stir-fry the cabbage with the 1/3 spicy red oil just now.

3. After a few minutes, pour into a large bowl.

4. Use 2/3 of spicy red oil, add bone soup, and boil the fungus.

5. Add the meat pieces.

6, after boiling, drizzle white wine, add pepper, salt to taste.

7, all pour into a pot with cabbage bottom, sprinkle some green onions.

Finally, the pan was boiled and smoked.

Sprinkle the first fragrant chili peppercorns on the meat.

Quickly pour the hot oil into a basin, and the bowl of boiled pieces of poached meat will be ready.

Second, fish-flavored pork shredded pork 300 grams, 1 green pepper, 1/4 carrot, 1/2 winter bamboo shoots, 6 black fungus, ingredients: bacon seasoning (5ml raw soy sauce, 5m cooking wine, water20ml of starch), fish sauce (5ml of raw soy sauce, 15ml of vinegar, 45g of sugar, 1g of salt, 20ml of water starch), 80ml of salad oil, appropriate amount of green onion, ginger, minced garlic, 4-5 Sichuan peppers Pork tenderloin is cut into filaments and marinated for a few minutes; 2. Green peppers, carrots, and winter bamboo shoots are cut into thin filaments; black fungus is softly washed and cut into filaments; 3, fish sauce is prepared for use,Scallion, ginger, garlic, minced and set aside, soak peppers, minced and set aside; 4, put enough oil in the pot, add the shredded pork to the oil when the oil is hot, quickly spread to white, and put it in reserve; 5, put in a potOil, add onion, ginger, minced garlic and stir-fry, add spicy oil and stir-fry red oil; 6, add carrots, winter bamboo shoots, fungus and stir-fry for 2 minutes, stir-fry with peppercorns; 7.Quickly stir-fry the shredded pork; 8. Pour in the fish sauce and stir-fry evenly.

Tip 1, marinate and fry the shredded pork: Pre-cured the shredded pork in advance, and stir-fry quickly to ensure the tenderness of the shredded pork; 2, the choice of side dishes: fish side shredded pork usually used as a side dishThere are winter bamboo shoots, black fungus, green and green peppers (or peppers), carrots. Generally, winter bamboo shoots are indispensable, and the other items are optional; 3, pickles of pepper: The pepper used to make fish-flavored shredded pepper isIf you can’t buy Sichuan peppers, you can use chopped peppers instead.

The pickling methods of pickled peppers and chopped peppers should be similar, but there are still differences, and the choice of peppers is also different.

From the color point of view, the red pepper can be fried with red pepper, the color of the dish is a bit red, and the red pepper is not colored, and the taste is slightly different.

I have fried fish and shredded pork with chopped peppers.
Only the taste of Sichuan peppers is the most authentic; 4. Modulation of fish fragrant sauce: The taste of fish fragrant shreds is not right, except for the choice of chilli pepper is the modulation of fish fragrant sauce.

Generally, the ratio of sugar to vinegar is 3: 1, which can be slightly increased or decreased according to personal taste.