I m going to make a few Sichuan dishes. What are the Sichuan dishes?

1.Boil the ribs in boiling water for about 5 minutes to wash off the blood.

2.Add salt, monosodium glutamate, Sichuan pepper, ginger and green onion to cook the pork ribs until cooked.

3.Scoop up the cooked pork ribs, add cooking wine and salt and set aside.

4.Heat the oil for 7 and fry the ribs until brown-red and remove them.

5.Leave a small amount of oil in the pot and put white sugar to fry into red sugar juice, then add fresh soup under the pork ribs, add vinegar when the soup is almost dry, and use starch to collect the juice and bright oil.

6.Add sesame oil and sesame seeds and mix them on a plate.

Remarks: 2 kg of pork ribs, 150 grams of sugar, 80 grams of vinegar, 3 kg of soup.

1.Cut the beef into thin slices with salt, soy sauce, cooking wine, and water bean flour, celery and garlic sprouts and cut into 7 cm segments, cut the tips of green bamboo shoots into 7 cm thin slices, and tear cabbage into large slices.

2.Dried chili peppers and Sichuan peppercorns are fried in oil until brown-red to produce fragrance, shovel out the cool, and slaughter with a knife to set aside.

3.Put a little oil in a pot and heat it, add celery, garlic sprouts, green bamboo shoots, and cabbage to fry and break off, add a little salt, and put it in a large bowl.

4.The oil pot is heated for 7, put the beans and stir-fry the fresh soup into the pot, shake the beef slices into the pot and cook the juice to thicken, put it on top of the vegetables in the bowl, sprinkle with dried chili peppers and peppercorns.

5.Boil the oil pan for 8 to heat, and pour the hot oil on the dish.

Remarks: 1/2 kg of beef leg meat, 100 grams of celery, 100 grams of garlic sprouts, 80 grams of green bamboo shoots, 80 grams of cabbage, 250 grams of fresh soup. 25 grams of bean office and 75 grams of water bean flour.

The third course is: shredded pork with fish flavor.

1.Peel and shred the fat and lean pork, thicken it with bean flour and set aside, cut the green bamboo shoots and fungus into thick shreds, cut the green onion into chopped green onions, and cut the ginger and garlic into minced pieces.

2.Use a bowl to mix soy sauce, vinegar, sugar, monosodium glutamate, salt, cooking wine, fresh soup, and bean flour into a sauce.

3.Stir-fry the shredded meat in a hot oil pan, add watercress, ginger and minced garlic to stir-fry the fragrance, then add green bamboo shoots and shredded fungus to stir-fry, put chopped green onions, and then cook in the sauce.

Remarks: 2 grams of meat, grams of watercress, grams of vinegar, grams of sugar, grams of garlic, grams of ginger, grams of green onions.

Sichuan cuisine is one of the four major traditional cuisines of the Han nationality in China.

1. The eight major cuisines of China.

One. Sichuan cuisine is divided into local Sichuan cuisine and Shanghai-style Sichuan cuisine, and among the local Sichuan cuisine, Sichuan cuisine.

It also includes Sichuan dishes, pastry snacks, hot pot, etc. [11]

Sichuan cuisine is divided into three factions: Rong faction (Shanghe Gang), Chongqing faction (Xiahe Gang), and Yan faction (Xiaohe Gang).

Three factions"On the basis of the existing conclusions, the normalized expression is:

Shanghebang Sichuan cuisine is Sichuan cuisine centered on Chengdu and Leshan in western Sichuan;

Xiaohebang Sichuan cuisine is the Yanbang cuisine centered on Zigong in southern Sichuan, and also includes Yibin cuisine, Luzhou cuisine and Neijiang cuisine.

Xiahebang Sichuan cuisine is the Jianghu cuisine represented by Dazhou cuisine, Chongqing cuisine and Wanzhou cuisine in the old eastern Sichuan region.

Together, they form the three mainstream local flavor genre branch cuisines of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine.

Sichuan cuisine is known for its wide range of materials, changeable seasonings, diverse dishes, fresh taste, mellow and strong, known for its good use of spicy seasoning, and famous for its unique cooking methods and strong local flavors, integrating the characteristics of all parties in the southeast and northwest, absorbing the strengths of others, and being good at absorbing and innovating.

At the end of the Ming Dynasty and the beginning of the Qing Dynasty, chili peppers were introduced, and until the end of the Qing Dynasty, the flavor characteristics were gradually finalized, and in the founding of New China.

After the innovation and development, Sichuan cuisine is mainly home-cooked dishes, supplemented by high-end dishes, and the materials are mostly daily flavors, and there is no shortage of mountain seafood. Its characteristics are: "make good use of three peppers", "one dish, one grid, one hundred dishes and one hundred flavors"; The flavors are varied, including fish, homemade, spicy, red oil, garlic, ginger juice, and tangerine peel.

There are 24 flavors such as wasabi, pure sweetness, and strange flavor. Representative dishes include fish-flavored shredded pork and kung pao chicken.

Boiled pork slices, husband and wife lung slices.

Mapo tofu, back to the pot meat, pickled pepper and phoenix feet, Dengying beef, saliva chicken, spicy shrimp, spicy chicken nuggets, Chongqing hot pot, chicken bean curd, chestnut roast chicken, spicy chicken, etc.

There are hundreds of Sichuan dishes, the famous ones are back to the pot meat, boiled pork slices, fish-flavored shredded pork, mapo tofu, salt-fried pork, husband and wife lung slices, hot pot and so on.

Kung Pao Chicken, Boiled Fish (Meat Slices, Beef), Fish-flavored Shredded Pork, Shredded Pork in Beijing Sauce, Kung Pao Chicken, Husband and Wife Lung Slices, Mapo Tofu, Back to the Pot Meat, etc.