What are the more famous Sichuan dishes and how much do hotels usually charge?

Because you want a lot of ways to cook it, and there are so many types of Sichuan cuisine that it’s impossible to list them all here. So I found some relatively comprehensive websites. You can check them out for yourself. They are all very good! I have listed some of the methods for you

.net/eubbs/index.php?showtopic=94345英华论坛-gt; A complete collection of Sichuan cuisine preparation methods

/Article/2005/11 /17/891339.shtml A complete collection of mouth-watering Sichuan cuisine* delicacies (beautiful pictures + recipes)

/article_page.aspx?articleid=20440amp;cpage=5 A complete collection of Sichuan cuisine recipes (1)

/bbs/dispbbs.asp?boardID=73amp; ID=200232amp; page=1★★★★Sichuan Cuisine Recipes★★★★[Chengdu Online Forum]

/bbs/dispbbs.asp? BoardID=2500amp; replyID=73225amp; id=27416amp; skin=1 Everyone come in and support! Home-cooked Sichuan cuisine encyclopedia of Sichuan cuisine is rising!!!/Forum/Bashu.com

Dish Name Mapo Tofu

The cuisine belongs to Sichuan cuisine

It has a characteristic spicy flavor and is suitable for all seasons. (Sichuan cuisine)

Ingredients

Minced beef (or minced pork) (65g), minced green onion (4g), chili oil (4g), black bean (10g), Sichuan peppercorns powder, minced garlic, soy sauce, tender tofu (200g), chili powder, refined salt, chicken broth (130g), water chestnut powder, rice wine

Production process

1. First, cut the tender tofu Cut the tofu into three diagonal cubes, boil it in boiling water for two minutes to remove the gypsum smell, and drain the water. 2. In a separate lard pot, stir-fry the minced beef and bean paste together, then add chili powder, soy sauce, tempeh, chili oil, rice wine, salt

, and minced garlic. Stir-fry until the flavor is fragrant, then add tofu. Add 100 grams of chicken soup, simmer over low heat until it becomes a thick sauce, add water chestnut powder to absorb, add chopped green onion, pepper powder, and MSG.

Dish Name: Spicy Chicken Diced

Cuisine: Sichuan Cuisine

Features Slightly sweet, delicious and fragrant, it is one of the traditional Sichuan dishes.

Ingredients

200 grams of chicken with bamboo shoots and 100 grams of green bamboo shoots. 25 grams of pickled pepper. Seasoning: 60 grams of oil, 20 grams each of soy sauce and cooking wine, 3 grams of monosodium glutamate, 3 grams of salt, 15 grams of sugar, 20 grams of wet starch, 5 grams of vinegar, 50 grams of green onions, ginger and garlic, and a little soup.

Production process

(1) Cut the bamboo shoots and chicken into 1 cm square cubes, mix with a little salt, soy sauce and cooking wine, slurry with wet starch, and then mix with some oil . (2) Cut the green bamboo shoots into cubes. Cut both ginger and garlic into slices. Chop the pickled chilies and set aside. Then use soup, onion, ginger, garlic, cooking wine, soy sauce, sugar, wet starch, and MSG to make the sweet juice. (3) Heat the frying spoon over high heat and put in large oil. When the oil is hot, add in...

Dish name Dongpo elbow

Cuisine of Sichuan cuisine

Characteristics The soup is milky white, the snow pea powder is white, the pork knuckle is soft and delicious, the original flavor is full of aroma

Ingredients

Pork knuckle, snow mountain soybean, green onion section, Shaoxing wine, ginger , Sichuan salt

Production process

Scrape and clean the pork elbow, score everything along the bone seam, put it in a soup pot and cook it thoroughly, take it out and remove the elbow bone, and put it in a pad with pork bones In a casserole, add the original meat soup, add enough at a time, add green onions, ginger, and Shaoxing wine and bring to a boil over high heat; wash the snow peas, add them to a boiling casserole, cover tightly, and simmer over low heat. About 3 hours, until the skin of the meat is tender when you poke it lightly with chopsticks. When eating, add Sichuan salt, soup and beans, scoop it into a bowl and serve, dip it in soy sauce and eat it.

Dish Name: Douban Crucian Carp

Cuisine: Sichuan Cuisine

Features Bright red color, tender meat, fresh and rich taste, slightly sweet and sour.

Ingredients

2 live crucian carp or 1 mandarin fish (about 600 grams), 30 grams of garlic, 50 grams of chopped green onion, 10 grams each of ginger, soy sauce, sugar and vinegar grams, 25 grams of Shaoxing wine, 15 grams of wet starch, 2 grams of fine salt, 40 grams of Pixian bean paste, 300 grams of broth, 500 grams of cooked vegetable oil (approximately 150 grams consumed)

Production process

1. Clean the fish, cut two knives on each side of the fish body (the depth is close to the fish bones), apply Shaoxing wine and fine salt and marinate slightly. 2. Turn on the wok over high heat, add oil and heat until 70% hot, fry the fish briefly and remove. Leave 75 grams of oil in the pot, add Danxian bean paste, ginger, and garlic and fry until the oil turns red. Add fish and broth, move to low heat, add soy sauce, sugar, and fine salt, cook the fish, and serve Put into plate. 3. Put the original pot on a high fire, use wet starch to coat the fish, pour vinegar, sprinkle with chopped green onion, and pour it on the fish. Serve. Note: Fresh crucian carp or mandarin fish must be used as raw material. The marinade should be thick during cooking so that the fish can stick to the marinade evenly and become flavorful.

Dish Name: Pocket Tofu

Cuisine: Sichuan Cuisine

Features: Green cabbage soup, salty, fresh and mellow.

Ingredients

750 grams of tofu. 50 grams of winter bamboo shoots and 50 grams of cabbage sum. 10 grams of edible alkali, 500 grams of cooked vegetable oil, 500 grams of broth, 500 grams of milk soup, 2 grams of pepper, 10 grams of cooking wine, 3 grams of Sichuan salt, and 1 gram of MSG.

Production process

Peel the tofu and cut into 6 cm long and 2 cm square strips, max. 30 strips. Cut winter bamboo shoots into domino slices. Wash the cabbage. Use two woks and place them on two stoves respectively. Put 500 grams of boiling water in the upper pot and add edible alkali to keep it slightly boiling. Heat another pot of cooked vegetable oil until it is 70% hot (about 175°C). Add the tofu strips in batches and fry until golden brown. Take them out and put them into an alkaline water pot for about 4 minutes. Take them out and put them in clean water to reduce the alkaline. , then put it into the alkaline water pot and soak it for about 5 minutes for the second time, and then rinse it with clean water. Dip the fried soaked tofu in boiling water once more and boil twice with broth. Put the milk soup into a pot and bring to a boil. Add winter bamboo shoots, pepper, cooking wine, and Sichuan salt. After boiling, add tofu strips, cabbage sum, and MSG. Remove from the pot and put into a soup bowl. Serve.

Name of the dish Pickled fish

Cuisine of Sichuan cuisine

Characteristics of Sichuan home cooking. It is made with fresh grass carp as the main ingredient and cooked with Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The meat of the adult dish is tender,

Ingredients

600g grass carp, 100g pickled sauerkraut, 25g red pepper, 15g each ginger and green onion, 3g pepper, 5g garlic , 4 grams of refined salt, 10 grams of cooking wine, 500 grams of broth, 500 grams of cooked vegetable oil

Production process

Cut both sides of the fish into 3 parts, drain the sauerkraut and cut into thin strips , soak the red pepper and mince it, soak the ginger and cut it into cubes; put the wok on medium heat, heat the cooked vegetable oil until it is 60% hot, add the fish and fry it until it turns yellow, take it out; leave the oil in the pot,

Add soaked red pepper, ginger, and chopped green onion, then mix into the broth, and put the fish into the soup. After the soup boils, move to low heat, add pickled sauerkraut, cook for about 10 minutes, and transfer to a plate. Add vinegar, ?

Formal Sichuan cooking method: first cut the fish into fillets, add salt, soybean flour, egg white, green onion and other seasonings, then add oil to the wok and add sauerkraut, ginger, garlic, wild garlic and so on. Saute the sansho pepper until fragrant, add stock, fish head, and fish bones to cook out the flavor, then put it into a basin. Bring the remaining soup to a boil over high heat. Add the fish fillets and cook briefly before adding MSG and pepper. Finally add a little sesame oil on the surface.

The name of the dish is Couple's Beef Slices

The cuisine belongs to Sichuan cuisine

Features: beautiful color, tender and delicious texture, spicy and strong aroma

Ingredients

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Beef, beef offal (tribe, tongue, dry layer of tripe, scalp), fried peanuts with salt, brine, soy sauce, sesame powder, pepper powder, monosodium glutamate, star anise, pepper, cinnamon, Sichuan salt, white wine Chili oil.

Production process

Wash the fresh beef and beef offal, and cut the beef into 500g pieces; put the beef and beef offal into a boiling water pot, boil the blood and remove it. Place in another pot, add old brine and spices (Panthoxylum bungeanum, cinnamon, star anise), Sichuan salt, white wine, then add water, boil over high heat for about 30 minutes, then switch to low heat and cook for 90 minutes until the beef offal is cooked. Cooked but not rotten, take out the cooked ones first and let them cool for later use; boil the brine over high heat for about 10 minutes, then put the MSG, chili oil, soy sauce, pepper powder and brine into a bowl to make a juice; Crush the peanuts and set aside. Then cut the cooled beef, beef offal, etc. into thin slices about 6 cm long and 3 cm wide. Mix them together. Pour on the sauce and mix well. Divide into several plates and sprinkle with sesame powder. and minced peanut kernels to serve

The name of the dish is Ants Climbing a Tree

The cuisine belongs to Sichuan cuisine

The characteristics are red and bright, and the minced meat is stuck on the vermicelli (it looks like an ant crawling on the tree) on the branches), the food has a unique flavor.

Ingredients

Main ingredients: 100 grams of vermicelli, 75 grams of minced pork. Seasoning: vegetable oil 750, (actual consumption of 50 grams of chicken), 5 grams of green onions, 3 grams each of ginger and garlic cloves, 13 grams of bean paste, 1 gram of chili powder, 20 grams of soy sauce, 13 grams of cooking wine, 3 grams of MSG, and 150 grams of soup.

Preparation process

(1) Heat the oil in the frying spoon to 60% to 70% heat over high heat, add the vermicelli, fry until foaming and take it out. (2) Chop onion, ginger and garlic into mince. (3) After frying, stir-fry the onion, ginger, garlic and chili powder for a few times, then pour in the cooking wine, soup and soy sauce, then add the vermicelli, wait until the juice is dry, then add MSG and it is ready.

The name of the dish is Beggar's Chicken

The cuisine belongs to Sichuan cuisine

Features: The meat is tender, the filling is delicious and has a unique flavor.

Ingredients

One young chicken (about 500 grams). 50 grams of pork, 25 grams of bean sprouts, 10 grams of pickled peppers, 15 grams of lettuce, and 6 fresh lotus leaves. 20 grams of soy sauce, 20 grams of cooking wine, 2 grams of Sichuan peppercorns, 10 grams each of ginger and green onions.

Production process

Wash and drain the open-chested chicken, remove the head, wings, and claws, remove the leg bones, mix with soy sauce, cooking wine, pepper, ginger, and green onion and apply it evenly The chicken body is marinated inside and out. pork. Chop bean sprouts and pickled peppers (remove stems and seeds) into fine pieces. Put the wok on a high fire, turn on the pork and remove the blood, add soy sauce and cooking wine, add bean sprouts and pickled peppers and stir-fry evenly to form a filling. Fill the chicken belly with stuffing, then wrap the chicken tightly with lotus leaves, wrap it six times, and tie it tightly with hemp rope, then paste it with mud, bake it on charcoal fire until it is dry, peel off the mud, pour out the stuffing, and the chicken Cut a strip, place it horizontally on a plate, divide the stuffing and lettuce on both ends of the plate and serve.

Fish Rolls with Tomato Sauce - Sichuan Cuisine·Cuisine: Sichuan Cuisine

·Dish Name: Fish Rolls with Tomato Sauce

Features: (red and bright color, crispy skin) Tender, very mellow in the front, sweet and sour in the aftertaste, it can be eaten cold or hot)

Ingredients:

400 grams of fresh fish. 50 grams of tomato sauce, 50 grams of lean pork fat, 50 grams of wild rice, and 50 grams of mushrooms. 5 grams of salt, 30 grams of cooking wine, 500 grams of vegetable oil, and 10 grams of pepper. 10 grams each of ginger and garlic, 25 grams of egg white, 30 grams of soy flour, 50 grams of fresh soup, 10 grams of sugar, 5 grams of vinegar, and 10 grams of green onions.

Method:

Wash the fish, wipe it with water, cut it crosswise into blades, add salt, cooking wine, pepper, ginger and garlic to marinate to taste.

Chop the pork, wild rice, and mushrooms into fine pieces and put them into a bowl. Add salt, pepper, cooking wine, egg white, and soybean flour and mix well to form a filling.

Put the delicious fish fillets on the table, wrap them with an appropriate amount of stuffing, roll them into rolls of the same size, then apply a layer of egg white paste, and put them one by one into dried bean flour. Full of fine dried bean flour.

Put the wok on the fire, heat up the vegetable oil, fry it in warm oil until it takes shape and take it out. When the oil temperature rises, add the fish rolls and fry until golden brown. Drain the oil. Pour out the oil from the pot, add pure vegetable oil to heat, add tomato paste and stir-fry until the oil turns red, add onion and garlic and stir-fry until fragrant, add fresh soup, salt, pepper, cooking wine, sugar and a little vinegar to taste, wait When the aroma comes out, remove the residue, add water soy flour to make a second-rate thick sauce, add the fish rolls, stir-fry evenly, and serve.

Fish-flavored shredded pork - Sichuan cuisine·Cuisine: Sichuan cuisine

·Dish name: Fish-flavored shredded pork

Features: (red color, tender meat, salty , sweet, sour and spicy. Ginger, garlic and onion are fragrant)

Ingredients:

350 grams of pork. 100 grams of water-fat orchid slices, 25 grams of water-fat fungus, and 15 grams of pickled chili. 3 grams of salt, 5 grams of ginger, 10 grams of garlic, 10 grams of green onions, 50 grams of vegetable oil, 10 grams of soy sauce

Method:

Cut the pork into pieces about 7 cm long and 0.3 cm thick Shred, add salt, water and soybean flour and mix well.

Wash the orchid slices and fungus, cut into shreds, soak in red pepper and chop finely; cut the ginger and garlic into fine pieces, and cut the green onion into flowers.

Use soy sauce.

Add vinegar, sugar, monosodium glutamate, water soybean powder, fresh soup, and salt to make gravy.

Put the wok on a high fire, heat the oil (about 180℃), stir-fry the shredded pork until loose, soak the pepper, ginger and minced garlic in the mouth and stir-fry until fragrant, then put it on.

Stir-fry the fungus, shredded orchid slices, and chopped green onion, add the gravy, quickly stir the pot, and serve.

Put the sheep head, sheep bones and medicine bag into the pot at the same time, add water, add ginger, scallions, and pepper. First, bring the soup to a boil over high heat, remove the foam, remove the mutton and slice it. Put it into the pot and simmer it for 30 minutes until the mutton is crispy and tender.

Do not use the medicine bag.

The above medicines can be divided into 100 servings.

You can add MSG and salt to taste when eating

Stir-fried winter bamboo shoots - Sichuan cuisine·Cuisine: Sichuan cuisine

·Dish name: Stir-fried winter bamboo shoots

Features: (crispy and tender, salty and dry, with a long aftertaste.)

Ingredients:

500 grams of winter bamboo shoots. 50 grams of fat and lean pork, 50 grams of bean sprouts. 10 grams of cooking wine, 3 grams of salt, 10 grams of soy sauce, 10 grams of sugar, 10 grams of MSG, 10 grams of sesame oil, and 500 grams of lard.

Method:

Cut the winter bamboo shoots into thick slices, pat them loosely, and then cut them into 4 cm long and 0·8 cm wide slices.

Chop the fat and lean pork into fine pieces the size of mung beans.

Put the wok on the fire, melt the lard and heat it to 60% heat (about 132℃), fry the winter bamboo shoots until light yellow, remove them, remove the oil, leave 50 grams of oil in the pot, and add Stir-fry the meat until the loose seeds are crispy and fragrant, add the winter bamboo shoots and stir-fry until wrinkled, then add cooking wine, salt, soy sauce, sugar, and MSG in order, stir-fry a few times each time, and finally stir-fry the bean sprouts. When the aroma is fragrant, add sesame oil, stir-fry and turn the pot.

Roast Duck with Konjac - Sichuan Cuisine·Cuisine: Sichuan Cuisine

·Dish Name: Roast Duck with Konjac

Features: (red and bright color, soft and delicate konjac, duck meat Fat and crispy, with a salty and fresh taste, spicy and fragrant)

Ingredients:

Tender fat duck, water konjac, green garlic sprouts, Shaoxing wine, Sichuan salt, soy sauce, MSG , Pixian County watercress, garlic slices, wet starch, Sichuan peppercorns, broth, lard oil

Method:

Remove the head, neck, wing tips, soles of the duck, and remove Remove large bones and chop into strips.

Cut the water konjac into strips, put it in a boiling water pot twice to remove the lime smell, and then float it in warm water; put the wok on a high fire, add pork oil and heat it until it is 70% hot, then put Add the duck strips and stir-fry until light yellow. Remove from the pot, then clean the pot, add the broth and bring to a boil. Remove the peppercorns and bean paste, add the duck strips, konjac strips, ginger, garlic, Shaoxing wine, Sichuan salt and soy sauce and cook until When the sauce is thick and the duck is soft and the konjac is fragrant, add green garlic sprouts and MSG, thicken the gravy with warm starch, put it in the pot and serve.

Potato Fish Fillet - Sichuan Cuisine · Cuisine: Sichuan Cuisine

·Dish Name: Potsticker Fish Fillet

Features: (crispy, tender and fragrant, suitable for light and dark flavors, good with wine Best. )

Ingredients:

400 grams of fresh fish, 400 grams of cooked pork fat, 10 grams of fresh bamboo shoots, 50 grams of ham, and 25 grams of lettuce. 4 grams of salt, 20 grams of cooking wine, 50 grams of egg white, 50 grams of soy flour, 5 grams of sugar, 10 grams of sesame oil, 250 grams of vegetable oil, and 5 grams of vinegar.

Method:

Slice the fish into 5 cm long, 3 cm wide and 0.3 cm thick slices.

Slice pork fat into 5 cm long, 3 cm wide and 0.5 cm thick slices.

Both types are cut into 24 pieces; the fish fillets are marinated with salt and cooking wine to taste.

Cut fresh bamboo shoots into thin slices 4 cm long and 1.7 cm wide.

Chop the ham into fine pieces.

Put the pork fat on a plate, wipe off the oil with a clean cloth (add hot water and wring it out) once or twice, then evenly spread the egg white and soybean flour paste, and put it on a piece of fat A bamboo shoot slice is attached to the meat, and ham pellets are attached to the fat meat.

Mix the fish fillets with the beaten egg white and bean flour paste, and place each piece on top of the fat meat covered with bamboo shoots and ham.

Put the wok on the fire and heat the surrounding area of ??the wok. Add the oil and spread it evenly. Lift the wok away from the fire and drain off the oil. Place the fat fish fillets on the wok one by one (first on the edge of the wok, then on the bottom). The bottom of the pot, with the fat side attached to the pot), then put the pot on the fire (move the pot at any time to make the heat even), kang until the fat turns duck yellow, use the oil in the roasted fat to bake it Fry the fish fillets, drain off the oil, add sesame oil to the pan and put it on a plate. At the same time, garnish with lettuce mixed with sugar, salt, vinegar and sesame oil and serve.

Spicy Pork Diced Pork - Sichuan Cuisine·Cuisine: Sichuan Cuisine

·Dish Name: Spicy Pork Diced Pork

Features: (Spicy, fresh and delicious. It is a famous Sichuan dish 1. )

Ingredients:

200g lean pork, 75g fried peanuts, 75g vegetable oil, 10 Sichuan peppercorns, 8g dried chili pepper, 2g chili powder, salt 2 grams, 25 grams of cooking wine, 3 grams of MSG, 20 grams of wet starch, 20 grams each of soy sauce and green onions, 12 grams each of ginger, garlic, sugar, and a little vinegar.

Method:

(1) Cut the pork into square dices the size of your middle finger, mix well with salt, cooking wine, and soy sauce, and mix with wet starch slurry and some oil for later use.

(2) Combine cooking wine, wet starch, onion, ginger, garlic, sugar with soy sauce and MSG to make juice.

(3) Heat a frying spoon and add oil. When the oil boils, add Sichuan peppercorns. Fry until yellow and pick them out. Add chili peppers and fry them until they turn black and purple. Add in diced pork. Stir-fry a few times and add chili peppers. noodle.

Pour the prepared juice into a spoon. When the juice boils, stir it several times. Add a little vinegar and add fried peanuts. Serve.

Dongpo Pork - Sichuan Cuisine·Cuisine: Sichuan Cuisine

·Dish Name: Dongpo Pork

Features: (Red and bright color, soft and crispy, Salty, slightly sweet, fat but not greasy)

Ingredients:

750 grams of pork. 15 grams of ginger, 20 grams of green onions, 2 grams of pepper, 15 grams of cooking wine, 3 grams of salt, 20 grams of sugar, 250 grams of vegetable oil, and 750 grams of fresh soup.

Method:

Wash the pork, put it with the chicken bones into a pot of boiling water, remove the blood, drain the water, apply sugar color, and deep-fry the pork in an oil pan until Remove when the skin turns yellow.

Wrap ginger (beat loosely), green onions (tie knots), and peppercorns with gauze; put chicken bones at the bottom of the jar, add seasoning packets, add fresh soup, put the fried meat, and Add cooking wine, salt, and sugar color, simmer over low heat until the meat is cooked, remove and place on a plate, thicken the original juice and pour it on the plate.

Fish-flavored eggplant cake - Sichuan cuisine · Cuisine: Sichuan cuisine

·Dish name: Fish-flavored eggplant cake

Features: (golden-red color, strong fish flavor, Crispy on the outside and tender on the inside, unique flavor)

Ingredients:

500 grams of fresh eggplant. 75 grams of lean pork fat and 40 grams of eggs. 35 grams of soy flour, 3 grams of Sichuan salt, 10 grams of pickled pepper, 10 grams of soy sauce, 15 grams of sugar, 5 grams of vinegar, 5 grams of MSG, 50 grams of fresh soup, 500 grams of vegetable oil, 10 grams each of ginger and minced garlic, 10 grams of green onion grams, sesame oil 10 grams.

Method:

Mix eggs and dried bean powder into egg paste.

Chop the pork finely, add Sichuan salt, water soybean flour, and a small amount of water into a bowl and mix well to form a meat filling.

Soak the chili peppers, remove the seeds and chop into fine pieces.

Peel the skin off the eggplant, cut into slices (cut with two knives, each slice is about 3 mm thick), and stuff the meat filling into the front slices one by one.

Put salt, soy sauce, sugar, vinegar, monosodium glutamate and water soybean powder into a bowl, add a small amount of fresh soup and mix it into a fish-flavored gravy. Set aside.

Put the wok over high heat, add vegetable oil and heat it up (about 150°C). Add the stuffed front cake into the egg batter and coat it evenly, then put it into the oil pan and fry until the skin is incorporated. Pick it up.

When the oil temperature rises, fry the bread until golden brown and take it out.

Put another wok on the fire, add vegetable oil and heat it up (about 80℃).

Add ginger, minced garlic, and pickled chili peppers and stir-fry until the oil turns red. Add gravy and chopped green onion. When the juice is reduced, pour in sesame oil, pour it over the pancake and serve.

Sichuan peppercorn chicken - Sichuan cuisine·Cuisine: Sichuan cuisine

·Dish name: Sichuan peppercorn chicken

Features: (golden-red color, spicy and delicious, slightly spicy Sweet, delicious and delicious)

Ingredients:

One young chicken (about 500 grams). 10g dried chili pepper, 3g Sichuan peppercorns, 20g cooking wine, 15g soy sauce, 3g salt, 500g vegetable oil, 10g sugar, 10g green onion, 10g ginger, 1g MSG, 5g sesame oil, 150g fresh soup

Method:

After washing the chicken, remove the bones.

Chop into dices about 2 cm square, add cooking wine, soy sauce, salt, scallion sections, and ginger slices, mix well, and marinate for flavor (about 30 minutes).

Wash the dried chili peppers, remove the stems and seeds, and cut them into sections about 2 cm long.

Put the pot over high heat, heat the vegetable oil (about 180-200℃), remove the green onion and ginger from the diced chicken, decant the juice, and deep-fry until just cooked (the diced chicken is slightly yellow) ), remove and drain the oil.

Put another 100 grams of vegan oil in the wok. After heating, add dried chili knots and Sichuan peppercorns and stir-fry until fragrant. When the chili turns brown, add diced chicken.) Cook soy sauce, sugar, cooking wine and clear soup. A little, medium heat to reduce the juice, wait until the dry oil is reduced, add MSG and sesame oil, stir well and put in the pot.

If it is to be eaten hot; put it on the plate directly: if it is to be eaten cold, put it on a plate and let it cool, then put the peppers on the bottom and the diced chicken on top.

Spicy Tofu - Sichuan Cuisine·Cuisine: Sichuan Cuisine

·Dish Name: Spicy Tofu

Features: (It tastes spicy and fragrant, it is a Sichuan snack)

Ingredients:

2 pieces of southern tofu, 100 grams of lean beef, 50 grams of green garlic. 100 grams of seasoning vegetable oil, 50 grams of bean paste, 8 grams each of chili powder and soy sauce, 20 grams of cooking wine, 20 grams of Sichuan bean drum, 8 grams of MSG, 20 grams of wet starch, 15 grams of soup, 1 gram of pepper powder, onions and ginger. 10 grams

Method:

Chop beef into small pieces.

Chop the bean drum into fine pieces.

Chop green onion and ginger into mince.

Cut the green garlic into sections.

Cut the tofu into 1.5cm square cubes and soak in boiling water.

(2) Heat oil in a frying spoon, add beef first, stir-fry to remove the water, then stir-fry bean paste, green onion, minced ginger and bean drum until crispy, then add chili powder, stir-fry when the color changes. Add soup, soy sauce and cooking wine, then add tofu, use low heat to let the flavor penetrate, add MSG, thicken with wet starch, and sprinkle with green garlic.

Place pepper powder into a plate and serve.

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Ingredients:

200 grams of pork (fat to lean meat ratio 3:7), 75 grams of Sichuan winter vegetables, 75 grams of oil, 20 grams of soy sauce, 13 grams of cooking wine, sugar, ginger 10 grams each, 3 grams each of MSG and green onions.

Method:

(1) Chop the pork into fine pieces, remove the roots of winter vegetables, wash them, cut the ginger into fine pieces, and chop the green onions into finely chopped pieces.

(2) Heat the frying spoon and add oil.

After the oil is hot, add the minced meat and stir-fry until all the water is gone. Then add the green onion and ginger and stir-fry for a while. Then add the cooking wine, soy sauce, sugar and MSG and stir-fry evenly. Finally, add the winter vegetables and stir-fry a few times. Serve.

Western Sichuan Meat Tofu - Sichuan Cuisine·Cuisine: Sichuan Cuisine

·Dish Name: Western Sichuan Meat Tofu

Features: (The taste is thick, mellow and delicious. It is tender and soft. , crumbled texture, with spicy and delicious taste)

Ingredients:

Pork fat and lean meat, mushrooms, winter bamboo shoots, eggs, spicy sauce, sugar, pepper, salt, spices Onion, ginger, monosodium glutamate, green bamboo shoots, yellow flowers, fungus, sweet potato vermicelli, pickled pepper, minced garlic, soybean powder, etc.

Method:

, chop fat and lean meat into fine pieces, mushrooms, winter bamboo shoots Cut into small cubes, peel the eggs, cut the green bamboo shoots into hob pieces, wash the yellow flowers and fungus, dice the pickled peppers and chives, chop the peppercorns into fine pieces, add sugar and minced garlic to the spicy sauce to make a flavorful dish.

2. Mix fat and lean meat with mushrooms, diced winter bamboo shoots, eggs, soy flour, water, pepper powder, and salt to make a meat filling. Wrap it in egg skin into long strips and steam it in a cage. Cool and slice into slices.

3. Use a large bowl to put the chopped green bamboo shoots, yellow flowers, fungus, and vermicelli into the bowl, and put the meat slices on top.

4. Add a little oil to the pot and heat it up, then simmer the pot with Sichuan peppercorns, ginger and green onions. Boil the water and put it into a bowl. Steam it in a basket and then sprinkle with chopped green onions and soaked chili peppers. Serve with spicy sauce.

Note: When making meat rolls, the ratio of eggs and soybean flour must be well controlled, otherwise the shape and taste will be affected.

Kimchi Minced Pork - Sichuan Cuisine·Cuisine: Sichuan Cuisine

·Dish Name: Kimchi Minced Pork

Features: (This is an authentic Sichuan flavor, very spicy Thick, sour and beautiful in color, red and white (Sichuan cuisine))

Ingredients:

Lean and fat minced pork (65g), kimchi (200g), onion and ginger. (6.5g), white sugar (3g), rice wine (a little), sesame oil (4g), minced garlic (a little), dried chili pepper (a little)

Method:

One , put the dried chili pepper into the lard pan and stir-fry until spicy, then add the minced meat, green onions, and ginger and stir-fry until crispy.

2. Add minced garlic, rice wine, oil, sugar, and sesame oil and stir-fry for a few times. Finally, add kimchi (chop the kimchi into pieces and squeeze out the water) and stir-fry for two minutes.

Steamed Chicken with Vermicelli - Sichuan Cuisine · Cuisine: Sichuan Cuisine

· Name of the dish: Steamed Chicken with Vermicelli

Features: (aromatic, slightly sweet, soy sauce-like) Color, suitable for all seasons)

Ingredients:

Fat chicken (200g), sugar (6.5g), sweet noodle sauce, fermented rice wine, soy sauce, rice noodles, sesame oil, whole peppercorns, Minced onion and ginger, lard (a little), pepper, rice wine, cooked peas, refined salt, bean paste

Method:

1. Cut the chicken into thick slices about 1 inch long , mixed with sweet noodle sauce, bean paste, sugar, soy sauce, green onion, minced ginger, rice wine, pepper, fermented rice wine and other seasonings.

2. Stir-fry the rice until yellow, add Sichuan peppercorns and stir-fry together, grind into powder, add lard and sesame oil, mix evenly with the chicken slices and put it in a bowl, then mix in the cooked peas Rice noodles and pepper powder, add a little salt, put them on the bowl, steam them in a basket, turn them over on a plate and serve them

Spicy fish sticks with green onion - Sichuan cuisine·Cuisine: Sichuan cuisine

·Dish name: Spicy fish sticks with green onion

Features: (red color, spicy and spicy taste.)

Ingredients:

Carp (grass carp, mandarin fish, silver carp (any fish can be used) 600 grams, 50 grams of green onions, 10 dried chili peppers. 800 grams of seasoning vegetable oil (actual consumption is about 120 grams), 12 grams of sesame oil, 15 grams of pure ginger, 40 grams of soy sauce, 5 grams of salt, 30 grams of cooking wine, 5 grams of MSG, 260 grams of soup, and a little sugar.

Method:

1) Remove the scales, fins, gills and internal organs of the fish, wash it, then remove the backbone, and cut it into strips 1.5 cm wide and 4 cm long.

Cut the green onion into 6 cm long sections.

Slice ginger.

Remove seeds from dried chili peppers.

Mix the prepared fish with 7 grams of ginger, 10 grams of green onions, 5 grams of salt, 15 grams of soy sauce, and 20 grams of cooking wine, marinate for about 60 minutes, and then drain the juice.

(2) Use a frying spoon to heat the vegetable oil to 80% heat, add the fish sticks, fry until 80% mature, remove and control the oil.

(3) Heat the frying pan over high heat, add 25 grams of vegetable oil, stir the green onions and ginger slightly, then pour in the soup, add dried chili peppers, white sugar and the remaining soy sauce, sprinkle the fried fish sticks with the ingredients. Go in, stir over fire until the juice is thick, pour in sesame oil and serve.

Pick off onions and ginger when eating.

Fish-flavored shredded beef - Sichuan cuisine · Cuisine: Sichuan cuisine

·Dish name: Fish-flavored shredded beef

Features: (fish flavor, slightly spicy, spicy Light sauce color, suitable for all seasons (Sichuan cuisine))

Ingredients:

Shredded beef (200g), shredded bamboo shoots (65g), spicy oil (4g), pickled chili ( 13g), egg (1), balsamic vinegar, water chestnut powder, white sugar

Method:

1. Add the shredded beef and season with egg white, dried water chestnut powder and refined salt Stir the marinade evenly, put it in the pot and stir-fry it and take it out.

Add shredded bamboo shoots and pickled chili peppers into the lard pan and stir-fry, then add shredded beef and stir-fry over high heat for more than ten seconds (the beef thread must be stirred up to prevent it from sticking). Drain off the oil.

2. Add the prepared fish flavor, that is, minced ginger, minced garlic, sugar, rice wine, vinegar, chili oil, water chestnut powder, chopped green onion, soy sauce, and seasoning

Hot Lychee waist - Sichuan cuisine· Cuisine: Sichuan cuisine

·Dish name: Hot Lychee Kidney

Features: (Shaped like a lychee, crisp, tender and fragrant, delicious and refreshing.)

Ingredients:

400 grams of pork loin. 30 grams of water-fried fungus, 50 grams of winter bamboo shoots, 15 grams of pickled peppers, and 50 grams of pea sprouts. 3 grams of salt, 20 grams of cooking wine, 30 grams of soybean flour, 10 grams each of ginger and garlic

Method:

Tear off the membrane from the pork loin, cut it into two flat pieces, and remove the smell from the loin Wash, first use a diagonal knife, then use a straight knife to cut into a cross pattern, then change into 2.5 cm square pieces, put into a bowl, add salt, cooking wine, water and soybean flour and mix well.

Wash the ears, cut the winter bamboo shoots into thin slices, soak the peppers and remove the seeds, and cut them into pieces with a diagonal knife.

Slice ginger and garlic, and cut green onion into horse ear shapes.

Put salt, soy sauce, pepper, cooking wine, vinegar, sugar, monosodium glutamate, water bean powder, and fresh soup into a bowl and mix it into gravy.

Put the wok on high heat, add pork oil and heat it (about 220℃), stir-fry the kidneys and push them into pieces. Add the ingredients together and stir-fry evenly. Add the gravy and stir-fry until evenly dispersed. Plate and serve.

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Ingredients:

250 ??grams of pork belly, 100 grams of Sichuan winter vegetables, 25 grams of pickled peppers, 25 grams of vegetable oil, 25 grams of soy sauce, 2 grams of salt, 8 grams each of Sichuan black beans, ginger and garlic

Method:

(1) Boil the pork in white water, remove it and wipe off the oil and water on the skin with a clean cloth, and apply some soy sauce.

Wash the winter vegetables and cut them into granules, soak the peppers and cut them into short sections, and slice the ginger and green onions.

(2) Heat a frying spoon and add a little oil. When the oil starts to boil, put the meat skin down and fry until brown. Let cool and cut the meat into 7 cm long slices.

(3) Arrange the meat on the bottom of the bowl in the shape of fish scales with the skin down, pour cooking wine and soy sauce, add salt, then add about 5 pieces of black bean, 2 to 3 sections of pepper and winter vegetables, and serve Steam for 2 hours.

Sometimes the food is flipped over on the plate.

Red oil ear slices - Sichuan cuisine·Cuisine: Sichuan cuisine

·Dish name: Red oil ear slices

Features: (spicy and slightly sweet, crisp and tender texture) )

Ingredients:

Pig ears, red oil chili, green onion, salt, monosodium glutamate, white sugar, sesame oil.

Method:

1. Wash the fresh, large pig ears, put them in a boiling water pot and heat them until they are just cooked. Take them out and flatten them with a heavy object. , let it cool naturally.

2. Cut the cooled pig ears into thin slices, add salt, sugar, MSG, red oil chili pepper and sesame oil in a bowl to make a sauce.

3. Mix the ear slices with the prepared sauce and shredded green onions, and serve on a plate.

Fish-flavored kidneys - Sichuan cuisine·Cuisine: Sichuan cuisine

·Dish name: Fish-flavored kidneys

Features: (Fresh, crispy and tender, delicious and delicious.

)

Ingredients:

300 grams of pig kidney, 3 grams of dried fungus, 50 grams of clean vegetables. 75 grams of seasoning oil, 20 grams each of wet starch and soy sauce, 13 grams each of cooking wine and green onions, garlic, ginger, sugar and vinegar

Method:

(1) Tear the kidneys first Surface film, cut in half lengthwise and remove the center waist.

Then use an oblique knife to cut it diagonally, and then use a straight and horizontal knife to cut it into a cross shape (when cutting it horizontally, you can cut it into four sections, and the depth of the cut is 3/4 of half a piece of kidney).

Follow this with cooking wine, salt, and wet starch, mix well, and add some oil.

Chop the soaked chili pepper into small pieces.

(2) Use cooking wine, starch, onions, ginger, garlic, sugar, vinegar, soy sauce and taste to make juice.

(3) Heat a frying spoon and add oil. When the oil is hot, lower the kidneys and push them with a spoon. When the kidneys are spread out and rolled up according to the cutting edge, add chili pepper. When the leaves are about to sprout, add the fungus and green vegetables. Add and stir-fry for a few times, then pour in the prepared juice, stir well after the juice boils