What are the dishes of Sichuan cuisine and how to cook Sichuan cuisine?

Representative dishes include fish-flavored shredded pork, kung pao chicken, boiled fish, boiled pork slices, husband and wife lung slices, spicy chicken, mapo tofu, back pot meat, Dongpo elbow and Dongpo meat.

The classic dishes are: Bangbang Chicken, Pickled Pepper Chicken Feet, Dengying Beef, Saliva Chicken, Hot and Sour Shredded Potatoes, Spicy Shrimp, Stir-fried Beef with Sharp Pepper, Sichuan Hot Pot, Spicy Perfume Fish, Chestnut Roast Chicken, Hot and Sour Jellyfish Head, Spicy Chicken, Spicy Crayfish, Pepper and Sesame Soaked Sea Bass, Spicy Eel, Spicy Beef Tenderloin, etc.

Sichuan cuisine is Sichuan cuisine, which is one of the four traditional cuisines with Chinese characteristics.

1. One of the eight major cuisines of China. The reconstruction of the theoretical system of modern Sichuan cuisine under the new normal, including the division of the three schools of Sichuan cuisine, is based on the established Shanghe Gang, Xiaohe Bang and Xiahe Gang, and is standardized and completely expressed as: Shanghe Bang Sichuan cuisine represented by Chengdu official cuisine and Meishan cuisine in western Sichuan; In southern Sichuan, Xiaohebang Sichuan cuisine is characterized by Zigong Yanbang cuisine, Neijiang sugar cuisine, Luzhou river fresh cuisine, and Yibin Sanjiang cuisine, and Xiahebang Sichuan cuisine in eastern Sichuan is modeled by Chongqing Jianghu cuisine.

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

How to cook Sichuan dried braised fish.

First of all, we need to remove the scales and gills of the fish, dig out the internal organs after cutting the abdomen, and wipe the water dry after washing the fish, and at the same time, the back meat of the fish on both sides needs to be cut out with a knife. We put the noodles in a pot of boiling water, after they are cooked, they can be taken out and cooled with cold water, after which we put the wok on medium heat, we need to add oil. After heating, we put the noodles in the hot oil, fry one side of the noodles, turn the noodles over, fry the other side left, pour out and drain the oil from it.

Put fire in the wok, put the refined oil on the hot after heating, the fish should be smeared with soy sauce, wait for a while, add to the hot oil, and both sides should be fried to a yellowish color, drain off the cooking oil after pouring out, put oil in the pot again, put in the soaked chili pepper and bean paste, fry the red oil and then add sweet wine and green onion and ginger to fry together, hold out three-quarters of the seasoning, return the fish to the pot, add Shao wine, soy sauce in the pot, you also need to add salt and sugar, add an appropriate amount of water, and you can cover the pot after boiling, Change to medium-low heat, cook for a few minutes, we put the spare seasoning into the pot, add monosodium glutamate and collect the juice over high heat, add water starch, adjust the sticky marinade, turn the fish over, we use a spoon to scoop the sauce directly onto the fish, add rice vinegar, and put the noodles made before on both sides of the fish.

Hot and sour shredded pork. Ingredients: 200 grams of lean meat, 150 grams of pickled radish.

Excipients: 1 piece of pickled ginger, 5 pickled millet peppers, 3 garlics, 2 chives, a tablespoon of soy sauce, 2 teaspoons of dark soy sauce, 2 red peppers, an appropriate amount of peanut oil, 1 teaspoon of corn starch, 2 teaspoons of rice wine, an appropriate amount of salt, an appropriate amount of peanuts, 1 3 teaspoons of chicken powder, and 2 teaspoons of balsamic vinegar.

1. Shred the pickled radish and ginger, cut the pickled pepper, wash and cut the chives, and mince the garlic;

2. Drop a few drops of water, add rice wine, 1 2 tablespoons of soy sauce and corn starch, mix well. Add another 3 teaspoons of peanut oil, mix well and marinate for 5 minutes;

3. Pour in plenty of oil, slide the shredded meat into the pot and remove it;

4. Leave the bottom oil in the pot, or put oil in another pot, add pickled pepper, pickled ginger and garlic and stir-fry until fragrant;

5. Add shredded radish and stir-fry until fragrant;

6. Add shredded meat and stir-fry evenly to taste;

7. Add chicken powder and balsamic vinegar and stir well;

8. Put the green onion section and stir well;

Spicy chicken. Ingredients:

A little boy chicken, dried chili, Sichuan pepper, green onion, ginger and garlic.

Excipients: salt, cooking wine, chicken essence, sugar, oil.

Method: 1. Wash the chicken and cut it into small pieces, add cooking wine and salt, mix well, and marinate for 20 minutes to taste;

2. Pour oil into the pot and heat it;

3. Put in the chicken pieces and fry them slightly, fry them until golden brown, then drain the oil;

4. Fry again over high heat.

5. Fry until the surface is golden and the meat is more crispy, drain the oil and set aside;

6. Leave the bottom oil in the pot, heat it over high heat, add ginger and garlic slices and stir-fry until fragrant, then add chili pepper and Sichuan pepper, and stir-fry over low heat to create a spicy fragrance;

7. Add the fried chicken pieces and stir-fry;

8. Add the fried peanuts, sprinkle with chicken essence, sugar and green onion and stir well;

When it comes to Sichuan cuisine, the first thing that comes to mind is the couple's lung slices, and of course, there are classic Sichuan dishes such as shredded fish-flavored pork, kung pao chicken, boiled fish, boiled pork slices, spicy chicken, mapo tofu, back pot pork, Dongpo elbow and Dongpo pork.

1. The king of Sichuan cuisine is known as "back to the pot meat".

As a common delicacy on the table of the people, the meat is loved by everyone, the production is simple, the meat can be selected with pork belly or two meats, etc., the classic side dish is garlic sprouts and peppers, and you can also match freely according to your own preferences, delicious and not greasy, and never get tired of eating can be said to be the best and most authentic evaluation of the meat in the pot.

2. [Sausage, bacon].

Sichuan sausage, bacon is a Sichuan household New Year's must-have food, it can be said that it has become a Sichuan people's New Year's must-have food, spicy and delicious, long storage time, easy to carry, can be eaten alone or with side dishes, is its biggest feature. It is also a delicacy that migrant workers often bring when they go out.

3. [Boiled series].

Hot pot is one of the representative delicacies of Sichuan, and many people think of Sichuan hot pot when it comes to Sichuan, and the boiled series of delicacies can be said to be a condensed version of hot pot, such as: boiled meat slices, boiled fish, boiled beef, boiled pork liver and so on. The side dishes are freely matched with anchovies, bean sprouts, enoki mushrooms, mushrooms, etc., which can be said to be whatever you want to eat, and the method is similar, and it is super popular with everyone.

4. Fish-flavored shredded pork.

Fish-flavored shredded pork is a very distinctive folk dish that belongs to Sichuan cuisine. Although it is called fish-flavored shredded pork, the main ingredient is pork, and the reason why it has fish in the name is because fish flavor is a flavor type in Sichuan cuisine. The fish-flavored shredded pork is finely selected, the texture of the shredded meat is smooth and tender, and it has both salty, sweet, sour and spicy tastes, which is a delicious side dish.

5. Kung Pao Chicken.

As the name suggests, the main ingredient of this dish is chicken breast, while its adjuncts are peanuts, cucumbers, etc. Its origin is the sauce fried chicken, the sauce fried chicken is a Shandong dish, improved by the Qing Dynasty ** Ding Baozhen into Sichuan cuisine, is the Beijing court cuisine. Spicy but not violent, the tender chicken and crisp peanuts collide with the taste buds, making you unforgettable.

6. Mapo tofu.

Mapo tofu is a traditional famous dish in Sichuan cuisine. The biggest feature of mapo tofu is mainly its numbness and spiciness, in which the taste of hemp is brought by Sichuan pepper, and the spicy taste comes from chili pepper, especially highlighting the spicy characteristics of Sichuan cuisine, and now it has stepped onto the international stage and become a world-famous dish.

Spicy beauty hooves.

Ingredients: 1000 grams of pig front hooves.

Accessories: 1 3 small bowls of cooking wine, 50 grams of rock sugar, half a bowl of light soy sauce.

Ingredient A: 1 green onion (cut into sections), 5 slices of ginger, 4 garlic slices (sliced).

Ingredient B: Sichuan pepper, grass fruit, bay leaves, cloves, fennel, licorice, cinnamon, dried hawthorn.

Ingredient C: Sichuan pepper, dried red pepper, stir-fried white sesame seeds.

Method: 1. Wash the pig's feet and cut them into small pieces. Boil warm water in a pot, add pork knuckles and bring to a boil, then cook for about 10 minutes;

2. Rinse the pig's feet with cold water, drain the water and set aside;

3. Heat two tablespoons of oil in a pot, stir-fry the pig's feet over low heat, and slowly fry until the skin is slightly yellow;

4. Put a spoonful of oil in the pot, put 1 green onion, 5 slices of ginger, 4 cloves of garlic, Sichuan pepper, grass fruit, bay leaves, cloves, fennel, licorice, cinnamon, dried hawthorn, and fry over low heat until fragrant.

5. In another pot, put the ingredients and pig's feet that are fried in step 4 into the pot, add cooking wine, light soy sauce and water;

6. After boiling on high heat, continue to cook for 15 minutes, turn to low heat and cook until the soup is thick, only half of the amount remains;

7. Put a tablespoon of oil in the pot, heat it, add 50 grams of rock sugar and fry the sugar. Add 1 tablespoon of water halfway through;

8. Fry until the sugar is thick and dark;

9. Add the marinated pork knuckles and stir-fry until all evenly coated with sugar;

10. Pour in half of the marinade, reduce the juice over high heat, and turn;

11. Fry until the marinade is completely dry, then set aside;

12. Put cold oil in the pot, add Sichuan pepper, and stir-fry the red pepper until fragrant;

13. Pour in the pork knuckles with the juice into the pot. Add a tablespoon of water, stir-fry over low heat until the water is dry, sprinkle with white sesame seeds;

Spicy beer duck.

Ingredients: Muscovy duck 400 grams.

Excipients: 1 fresh green and red pepper, 30 grams of ginger, 1 garlic, 15 grams of dried red pepper, 2 star anise, 1 teaspoon Sichuan pepper, 1 cinnamon, 1 4 teaspoons salt, 1 tablespoon light soy sauce, 300ml beer

1. Heat a little oil in the pot, add the peppercorns and stir-fry until fragrant, and remove the peppercorns;

2. Add ginger, garlic, dried red pepper, star anise, and cinnamon and stir-fry for 1 minute;

3. Put in the duck pieces and continue to stir-fry;

4. Until the duck pieces are significantly reduced and the grease is forced out;

5. Pour in 1 4 teaspoons of salt and 1 tablespoon of light soy sauce and 300ml of beer, bring to a boil over high heat, turn to low heat and cover the pot and simmer;

6. When simmering until there is 1 3 water left, open the lid of the pot and continue to simmer to let the taste of the wine dissipate;

7. When the juice is completely drained, add the green and red pepper pieces and fry until they are broken;

Sichuan cuisine is characterized by numbness, spiciness, freshness, and fragrance. Sichuan cuisine is famous for its strong local flavors, the dishes are varied, the forms are diverse, the mellow and fragrant are rich, mainly known for the spicy seasoning, the representative dishes are boiled pork slices, husband and wife lung slices, mapo tofu, saliva chicken, hot pot, spicy tang and so on.

The special of Sichuan cuisine. Sichuan cuisine is one of the eight traditional cuisines of the Han nationality in China, and Sichuan cuisine can be divided into three factions, namely Rong faction, Chongqing cuisine, and salt faction, Rong faction includes Chengdu in western Sichuan, Leshan central area, Chongqing cuisine includes Dazhou cuisine, Chongqing cuisine, Wanzhou cuisine, and salt gang cuisine includes Yibin cuisine, Luzhou cuisine and Neijiang cuisine.

Sichuan cuisine originated in Sichuan, reusing chili, pepper, pepper and fresh ginger, the dishes are mainly home-cooked, and the ingredients are mostly daily Baiwei, and the flavors produced are spicy, red oil, garlic, ginger juice, fish flavor, mustard, etc.

1. Mapo tofu.

This dish must have a name, and mapo bean loss is one of the traditional famous dishes in Sichuan Province and belongs to Sichuan cuisine. As a person who lives in Sichuan, I am very familiar with a must-have dish for dinner, a spoonful of tofu mixed with rice, the rice is wrapped in the softness of the tofu and the aroma of the ingredients, it is really delicious. The taste is unique, spicy and intersecting, the hemp comes from Sichuan pepper, and the spicy comes from the chili, it is not an exaggeration to say that a spoonful of tofu can eat a small half bowl of rice.

2. Fish-flavored shredded pork.

Fish-flavored shredded pork is a well-known dish, and it is also a must-order dish for many people in restaurants. Fish-flavored shredded pork is named after the flavor of fish, which belongs to Sichuan cuisine, sweet and sour, rich and unique taste, and is very popular. The production of shredded pork is not very troublesome, fungus, carrots, shredded bamboo shoots, green peppers, these ingredients and shredded meat can be made into fish-flavored shredded pork.

3. Return to the pot meat.

Everyone must have heard of the name of Huiguo meat, Sichuan traditional dishes, belonging to the Sichuan cuisine series, Huiguo meat is full of color and fragrance, and it is the first choice for meals. The raw materials for the production of back pot meat mainly include pork, green peppers, garlic sprouts, etc., the color is red and bright, fat but not greasy, and the entrance is fragrant. Back to the pot meat is a home-cooked dish, the selection of bean paste is very important, Pixian bean paste is the best choice, pork belly is selected, lean meat and fatty meat are alternate, it tastes not greasy, and the aftertaste is endless.

Hot and sour stir-fried crab. Ingredients: 2 hairy crabs.

Excipients: 3 pickled chili peppers, 1 garlic cloves, 1 large piece of ginger, 1 chives, 2 grams of salt, 5 grams of light soy sauce, 5 grams of oyster sauce, 3 grams of aged vinegar, 3 grams of sugar, 2 grams of white pepper, appropriate amount of dry starch, 30 grams of oil.

Method: 1. Wash the crab and marinate it with salt and white pepper for 5 minutes;

2. Chop garlic cloves, minced ginger, chives, and pickled chili peppers to make a sauce, and make a sauce with light soy sauce, oyster sauce, and aged vinegar;

3. Evenly dip the surface of the marinated hairy crab with dry starch;

4. Pour the trapped oil into the pot, heat it, put the hairy crab dipped in dry powder into the pot and fry it until it changes color, take it out and set aside;

5. Leave oil in the pan of the pants and stir-fry the sauce to bring out the aroma;

6. Fry the hairy crab in the pot and the sauce well;

7. Drizzle the adjusted sauce and stir-fry quickly to taste;