Szechuan cuisine is popular throughout the country, such as back-pot pork, Kung Pao chicken, Ma Po tofu and so on, all of which are familiar dishes.It is this one after another home-cooked dish that makes up the familiar Sichuan cuisine, and below we have the Sichuan home-cooked dishes to see how to do some of these classic dishes.

Sichuan home cooking practice: Ma Po Tofu

Ingredients prepare 200g of tofu, 100g of beef filling, 15g of green garlic, 10g of pepper, 5g of ginger, a little wine, soy sauce, a little pepper, 20g of bean paste, 10g of soy sauce, 5g of sugar, 75g of oil.
Method steps 1. cut tofu into small squares, blanch in boiling water with salt, then fish out and soak in water.
2. stir-fry the peppercorns in a dry pan and then crush them into a powder for use, chop the bean paste and mince the green garlic and ginger.
3. add the stuffed beef with a little wine, soy sauce, pepper board with marinade for about 10 minutes.
4. put oil in a frying pan, put in the ground beef, stir-fry to golden brown, then put in the bean paste and stir-fry, then pour in the minced ginger, soy sauce, chili powder and stir-fry red.
5. Add 100g of water, add tofu and cook for about 3 minutes, sprinkle with pepper and garlic when ready.

Sichuan home cooking practice book: boiled pork slices

Ingredients prepare pork half catty, 200g of green vegetables, 50g of Pixian bean paste, 25g of cooking wine, a little chicken essence, 6 dried red peppers, pepper, green onion, 400g of stock, 100g of vegetable oil, a little soy sauce, a little sugar, 4 cloves of garlic, 5g of ginger.
Method step 1. cut the pork tenderloin into thin slices, pour in wine, cornstarch, salt and a little water to grasp and marinate for a while.
2. wash and blanch the bok choy in boiling water with salt until it breaks, fish it out and spread it in a large bowl.
3. absorb the green onion into the chopped green onion, dried chili pepper cut into small pieces for use, PI County bean paste chopped for use.
4. put 40g of oil in a frying pan, add the dried chillies and peppers and fry, set aside.
5. heat the wok, pour in another 40 grams of oil, put in the bean paste and ginger stir fry red oil, then pour in the blanched bok choy soup or stock.
6. bring to the boil and add the marinated meat, set aside, cook until browned add soy sauce, chicken essence and sugar to taste, then serve the meat and soup in a bowl.
7. Scatter the fried dried chillies and crushed peppercorns on top, then sprinkle with minced crab, spring onion and garlic, then boil 20g of hot oil and drizzle over the top.

Sichuan Home Cooking Practice: Shredded Fish and Meat

IngredientsPrepare 300g loin meat, 10g black fungus, 100g aquatic asparagus, one large onion, 50g pickled pepper, 10g pickled ginger, 2 cloves of garlic, 15ml soy sauce, 15ml vinegar, 15ml cooking wine, 30ml water starch, 30ml oil, 50ml stock, 15g sugar, 2g salt.
Step 1: Cut the loin into shreds, add water starch and salt and stir well to marinate for 20 minutes.
2. soak the fungus and remove the tip and aquatic asparagus together with shredded for use, pickled pepper .Pickled ginger.Garlic.All chopped green onion for use.
3. Take a bowl, add minced green onion, soy sauce, balsamic vinegar, sugar, cooking wine, stock, and water starch to make a gravy and set aside.
4. Heat the oil in a wok at 50%, add the shredded meat and stir-fry to change color.
5. Then add asparagus, shredded fungus, and then pour in the shredded meat stir-fry, drizzle into the seasoned gravy stir-fry well to collect the juice.
Tips fish shredded pork to be delicious, in addition to the ingredients, is to adjust the gravy, also known as fish shredded pork.

Sichuan home cooking practice book: Kung Pao chicken

Ingredients prepare chicken breast half catty, peanuts 50g, pepper 5g, salt 5g, white onion 40g, dried chili 8g, water 40ml, sugar 15g, soy sauce 10ml, rice vinegar 10ml,.5ml of soy sauce. 5ml of cooking wine, 40ml of starch.
Method Step 1. cut chicken breast into small dice, add 2g salt, 3ml cooking wine, 4ml cornstarch and 10ml water, mix well and marinate for 15 minutes.
2. in a small bowl, add 2ml of cooking wine, rice vinegar, 3g of salt, 6ml of cornstarch and the right amount of water and mix well to form a kung pao sauce and set aside.
3. white onion large, a little oil in the pan into the peanut rice, low heat fried fragrant for use.
4. then start a little oil in a pan, add peppercorns, dry chili peppers burnt, add diced chicken and stir-fry until brown.
5. then add the green onion stir-fry until fragrant, add the Kung Pao sauce, stir-fry evenly until the soup thickens, then add the fried peanut rice, stir-fry well to pan.