Enjoy Delicious Sichuan Cuisine: Replenish Your Body, Spicy & Addictive, Fragrant & Nutritious, Satisfying Cravings & Boosting Immunity

The people eat for heaven, and enjoying delicious food is an experience that everyone loves. Different places, different environments, different cultures and customs give birth to countless varieties of delicious food, of different shapes and flavors. Today, the editor introduces several Sichuan cuisine delicacies, enjoy delicious Sichuan cuisine to replenish the body, spicy and addictive, fragrant and nutritious, satisfying cravings and enhancing immunity. May Sichuan cuisine bring you different experiences.

Sichuan Cuisine – Spicy and Crispy Crab

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Sichuan Cuisine – Spicy and Crispy Crab

Ingredients preparation: 500g crab, celery (or green onion) 2 pieces chopped, red chili chopped into small granules, Sichuan peppercorns 1 teaspoon, garlic paste 1 teaspoon, seasonings: soup 1/3 cup, a little sesame oil, salt 1/3 teaspoon, soy sauce 1 teaspoon, cornstarch half a teaspoon, water 2 tablespoons.

Procedure steps:

1Wash the crab, then cut it into pieces, remove water, add cornstarch half a tablespoon to soak, put it into hot oil to soak oil;

2Pour two tablespoons of oil, put Sichuan peppercorns, red chili, garlic, crab stir-fry evenly, add a tablespoon of wine, add boiling water and cook, add chopped celery to stir-fry, and then eat.

Sichuan Cuisine – Changsha Duck

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Sichuan Cuisine – Changsha Duck

Ingredients preparation: 1 duck (male) 2000g, tea, camphor leaves, sweet rice mash 50g, straw, pine branches 500g, salt, fragrance oil 10g, wine 25g, Sichuan peppercorns 1g, white pepper 1.5g, cooked vegetable oil 1000g.

Procedure steps:

1Cut the duck from the back and tail into a horizontal mouth 7cm long, remove the internal organs and anus, marinate with wine, sweet rice mash, pepper, salt and Sichuan peppercorns for 8 hours, rinse and dry it tightly, then put it into the smoking stove;

2Mix tea, straw, pine branches and camphor leaves, make smoking material, smoke the duck until the skin turns yellow, take it out of the oven, put it into a steaming oven for 2 hours;

3When the cooked vegetable oil is 80% hot, put the smoked duck into it, fry until the duck skin is crispy and edible.

Sichuan Cuisine – Dry-Fried Beef Slices

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Sichuan Cuisine – Dry-Fried Beef Slices

Ingredients preparation: 250g beef sirloin, celery 100g, ginger 15g, doubanjiang 25g, oil 150g, coriander, soy sauce both appropriate.

Procedure steps:

1Cut the beef into 8cm thin slices, celery into 4cm segments;

2Heat the oil, put beef slices into the pot to stir-fry, add salt, ginger, continue to stir-fry, in the beef water dry to a deep red color, then add doubanjiang to stir-fry fragrant, when the beef slices are fried crispy, add soy sauce, coriander, celery to stir-fry mature, edible.

Sichuan Cuisine – Braised Tallowfish with Green Peppers

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Sichuan Cuisine – Braised Tallowfish with Green Peppers

Ingredients preparation: 1000g Tallowfish, celery 500g, chili (red, pointed) 10g, purple basil seeds 15g, egg yolk 40g, garlic (white skin) 15g, pig oil (refining) 100g, wine 25g, salt 5g, flavor enhancer 2g, scallion 15g, ginger 15g, cornstarch (pea) 15g.

Procedure steps:

1Wash the Tallowfish, use a large nail to nail a hole from the tail to the back (opposite the inside), using the left hand to straighten it, pressing it so it doesn't bend, using the right hand to cut with a knife from the gill line down to the bone, then flatten the knife, from the spine bone to the tail cut 3cm approximately, then turn the fish over (meat face down), using the right hand to hold the fish meat, using the left hand to slowly pull the skin down, holding it so that the skin and meat separate, don't cut the skin, cut the tallowfish into strips, peel off the bones, and cut into fine strands, mix egg yolk with clear broth and salt, with appropriate cornstarch, and add a little sesame oil;

2Cut the celery into 5cm segments, ginger into segments, green onion and garlic, purple basil seeds, all cut into minced pieces;

3Heat the pot, add pig oil to heat five-tenths, put the Tallowfish strands into the pot, use chopsticks to spread and cook, pour in 100ml of soup, add wine, sesame oil, stir-fry until cooked, add purple basil seeds, scallion segment, ginger segment, then add salt, flavor enhancer, white sugar and cornstarch slurry to stir-fry, pour into the cooked Tallowfish strands, cook and stir-fry for a few times, put it into a dish and serve.

Sichuan Cuisine – Five-Color Beef

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Sichuan Cuisine – Five-Color Beef

Ingredients preparation: 200g beef sirloin, onion (white skin) 50g, green peppers 50g, peppers 100g, egg yolk 50g, flavor enhancer 2g, cornstarch (pea) 7g, wine 15g, soy sauce 15g, white pepper 4g, chicken powder 3g, white sugar 3g, fragrance oil 5g, vegetable oil 30g.

Procedure steps:

1First, cut the beef sirloin into beef slices, then add the marinating ingredients (egg yolk 50g, flavor enhancer 1g, cornstarch 5g, wine 10g, soy sauce 5g, water 10g, pepper 2g) and mix for 10 minutes;

2Stir-fry the beef slices in the pot until cooked, take it out and drain the oil;

3Leave 5g of oil in the stir-frying pot, put the chili and onion into it, change the fire to high and stir-fry for a few times, then add the beef slices and marinating ingredients, stir-fry until cooked, add flavor enhancer, flavor enhancer, white pepper, white sugar, wine, water, fragrance oil and cornstarch slurry, stir-fry until evenly cooked, finally add a little cornstarch slurry to thicken and serve.

Do you like to eat Sichuan cuisine? Welcome to interact and discuss and leave comments.

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