Sichuan cuisine is famous for its spiciness. Which of Sichuan’s famous dishes are worth trying?

Hello everyone, welcome to my food Q&A. I am a creator in the field of food: "Focus on food and make life more flavorful." Sichuan cuisine is famous for its spicy food. What are the famous dishes in Sichuan? The one worth tasting? Today, at the request of the subject, let’s talk about Sichuan cuisine: Sichuan cuisine in our stereotype is mainly spicy: representative works include: twice-cooked pork, spicy chicken, mapo tofu, and maocai, etc. In fact, Sichuan cuisine There are many kinds of dishes, some of which are sweet: such as sugar-roasted white dishes. The rapid development of Sichuan cuisine nationwide is mainly due to the spicy stimulation, which stimulates people's taste buds, enables people to eat more, and gives people an unforgettable feeling. Today I will share with you two spicy Sichuan dishes. I hope you will like it

Dry-stirred fat sausage: The main materials used are: 400 grams of fat sausage, 10 grams of green and red pepper segments, dried chili peppers, and dried Sichuan peppercorns 3 grams each, 10 grams of onions, 10 grams of Pixian bean paste, 5 grams each of onion, ginger and garlic, appropriate amounts of salt, chicken essence, cooking wine and light soy sauce. Production process: (1) First, put the cleaned sausage into the pressure cooker, pour water to cover the sausage, add onions, ginger, white wine, salt, and chicken essence, cover the lid, cook for steam, then turn to low heat and simmer for fifteen minutes. , that’s it. Cleaning the fat intestines is more troublesome, and they tend to smell bad. Just go to the market and buy clean ones. After fifteen minutes, cut the sausage into chunks and set aside.

(2) Clean the pot, add an appropriate amount of oil, pour in the sausage, stir-fry over low heat until the surface of the sausage turns slightly yellow, add dried chili peppers and dried Sichuan peppercorns, stir-fry until a numbing aroma emerges, and the dried Sichuan peppercorns have a numbing aroma. It is very good at removing fishy and odor, and can also stimulate taste buds and increase appetite. Then add Pixian bean paste, stir-fry until dry, crispy and tender, add an appropriate amount of cooking wine, and stir-fry evenly with light soy sauce. (3) Then continue to add the onion, ginger and garlic slices to the pot, stir-fry until cooked through, then add the green and red pepper, stir-fry the onion until the green pepper takes on the color of tiger skin, add MSG and a little salt to taste. Ready to serve. (4) Plate decoration, I hope you all like this work, see you in the next issue

The main materials used for twice-cooked fish fillets are: half abalone, 10 grams of tempeh, 5 grams each of green and red peppers, eggs One, 3 grams each of onion and ginger, 30 grams of Pixian bean paste, appropriate amounts of salt, chicken essence, light soy sauce, cooking wine, and cornstarch. Production process: (1) Cut the green and red peppers into diamond-shaped slices, cut the garlic sprouts into sections, and slice the ginger and garlic for later use. (2) First, slice the grass carp into thick slices of about five millimeters. Do not slice too thin, otherwise it will be fried during the subsequent frying process. Medium, easy to fry, dry and fragrant, without meaty texture. Then put the fish fillets into clean water, wash away the blood and impurities, take them out and drain them for later use.

(3) Put the fish fillets into a bowl, add salt, chicken essence, cooking wine, ginger slices, and light soy sauce and beat vigorously in one direction, then beat in an egg, stir evenly, and pat it Cornstarch, wrap evenly and set aside. (4) Pour enough oil into the pot, raise the oil temperature to 50% hot, add fish pieces along the edge of the pot, and fry until the surface is golden and crispy. Remove the oil control. (5) Leave a little base oil in the pot, pour in the Pixian bean paste, stir-fry until the red oil comes out, add the ginger and garlic slices, stir-fry the black beans, then add the garlic sprouts and stir-fry evenly until fragrant. (6) Continue to add fish fillets to the pot, stir-fry evenly. The pot is turned here to avoid the spatula from damaging the fish pieces. Then add green and red pepper slices, stir-fry evenly, and finally sprinkle with salt and chicken essence to taste. Remove from the pan. (7) Plate decoration. I hope everyone likes this work. See you in the next issue.

Cooking takes a long time, and you can enjoy it quietly. There is always a dish that warms your heart. No matter how time passes, keep the food and the beauty will always be with you! ————This article is created by the tip of the tongue--Liu Chu, original production, and unauthorized reproduction is prohibited————