Sichuan cuisine has formed its own special influence in the country with its unique spicy, hot, and numbing flavor. There is a saying in China that you should eat in Chengdu, because the most authentic Sichuan cuisine is in Chengdu. So if we want to eat some very authentic Sichuan cuisine, can we do it ourselves? In fact, Sichuan cuisine emphasizes a variety of seasonings, and the preparation process is relatively simple. Most of the Sichuan cuisine recipes have corresponding methods and steps.

Sichuan pickled Chinese cabbage fish

Characteristics:

Sichuan home-style cuisine. It is made with fresh grass carp as the main ingredient, seasoned with Sichuan pickled vegetables. Although this dish is a Sichuan folk home-style dish, it is very popular. The dish has tender meat texture.

[Ingredients]:

Grass carp 600 grams, pickled Chinese cabbage 100 grams, pickled red chili peppers 25 grams, pickled ginger, scallion slices each 15 grams, Sichuan pepper 3 grams, garlic 5 grams, fine salt 4 grams, cooking wine 10 grams, meat soup 500 grams, cooking oil 500 grams

[Preparation process]

Cut the fish into two pieces each with a thickness of 3 mm, dry the pickled Chinese cabbage to remove moisture and cut into thin strips. Mince the pickled red chili peppers and chop the pickled ginger into particles. Place the wok on medium heat, add cooking oil and heat to 60 degrees Celsius, then fry the fish until it turns yellow and remove it. Leave some oil in the pot, add pickled red chili peppers, ginger, scallion slices, and then add meat soup. Put the fish in the soup. After the soup boils, turn it to low heat and add pickled Chinese cabbage, boil for about 10 minutes, and then serve. According to the regular Sichuan cuisine method, the fish slices should be cut first, seasoned with salt, cornstarch, egg white, scallion, etc., and then stir-fry pickled Chinese cabbage, ginger, garlic, wild pepper, etc., until fragrant, add high soup, fish head, and fish bones to cook out the flavor, then pour it into a bowl. Boil the remaining soup on high heat, add the fish slices and cook for a while, then add monosodium glutamate and pepper to remove from heat. Finally, add a little sesame oil on top.

Chongqing Maoxuewang

Characteristics:

Spicy, hot, fresh, fragrant

Ingredients:

Duck breast, pork heart, pork stomach, ham sausages, mushrooms, Chinese cabbage, soybean sprouts, scallions, pickled chili peppers, dried chili peppers, butter, sesame oil, Sichuan pepper, monosodium glutamate, chicken essence, duck blood

Preparation process:

1. Cut the duck blood into strips, cut the chicken breast, pork stomach, pork heart, and ham sausages into slices, cut the mushrooms into slices, and cut Chinese cabbage and celery into segments for later use.

2. Place the wok on a strong fire, add a little oil, and stir-fry Chinese cabbage, celery, scallion segments, and soybean sprouts until cooked. Add monosodium glutamate and a little sesame oil, then remove from heat and pour into a bowl as the bottom.

3. Place the wok on a strong fire, add chicken breast, pork stomach, pork heart, ham sausages to the wok, add pickled chili peppers and dry chili peppers and stir-fry until fragrant. Add a little fresh soup, then add butter, sesame oil, monosodium glutamate, and chicken essence. After boiling, pour it into the cooked auxiliary ingredients as the bottom and it is done.