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Introduction: In addition to spicy hot and sour chili powder in Sichuan, the watercress crucian carp and lamb here are more authentic and fragrant
Sichuan is a city with many gourmet snacks, especially the most spicy, many friends to Sichuan tourism, the first is to visit the beautiful scenery, more importantly is to taste the local cuisine, today to share two spicy food, watercress crucian carp and lamb gege.
<h1>Watercress crucian carp</h1>
When it comes to fish, everyone is familiar with it, especially for those who like to eat fish. There are many delicacies for fish, such as braised pork, sweet and sour or stewed, which are very nutritious. The way to eat fish in the north and the south is basically the same, but the northern characteristics are not the same, for example, Sichuan, the most famous fish is watercress crucian carp, which is one of the classic dishes in Sichuan. The most important feature of this dish is the use of Pixian watercress sauce, as we all know, Pixian bean paste is a nationally famous specialty, very famous in the field of watercress sauce. Supermarkets large and small all over the country have this brand of watercress sauce.
In Sichuan's big and small Sichuan restaurants, there are this kind of watercress crucian carp, unique spices plus special processing, made out of the food, the sauce is rich, fragrant but not spicy, the fish is tender, the color is bright, just like the artwork. The reason why they have been at the forefront of the catering industry for so many years is inseparable from their unique technology and rigorous attitude.
Directions: Prepare one green and red pepper each, shredded, very fine shredded, and prepare ginger, also shredded, garlic half a head, crushed.
Prepare a crucian carp of about 2-3 pounds, remove the scales and internal organs, and wash it. Shredded green and red peppers, shredded ginger, and minced garlic (it is more flavorful to add more garlic, especially when poured with hot oil on top of minced garlic). When I usually cook fish at home, I like to heat the oil and pour it on top of the green onion and minced garlic to increase the flavor and taste of the fish.
Prepare the frying pan, add peanut oil after the pan is dry, do not put too much, about 7-8 into the heat, put the crucian carp into the pan and start frying, fry over medium-low heat until golden brown, then put the green and red pepper and ginger shredded and minced garlic in the belly of the fish, an appropriate amount of salt, a spoonful of cooking wine, (cooking wine can be fishy).
The most important seasoning is Pixian watercress sauce, to add 2 spoons, 2 spoons of vinegar, the right amount of water, boil on high heat, do not turn off the heat immediately after boiling, simmer for 2 minutes, cover the pot lid and simmer for 10 minutes, see the juice in the pot is absorbed by the fish, add some sesame oil, you can plate. Some people like to put tempeh, see what they like, if you like, you can put a little taste in the pot.
<h1>Lamb grid</h1>
Lamb Gege is a local hilly mountain food in Sichuan, in Dazhou City, Sichuan, this dish name is very chic, very emotional, is the most representative of the local customs and customs of a dish. Local people, whether adults or children, eat this dish when they go out to eat, which shows that the popularity of this dish is still quite high.
Why is it called lamb gege, there are also records, this is the local dialect, the steamer is called gege, plus lamb inside, it has become a famous lamb gege.
The main ingredient of this dish is fresh lamb, after it is done, when it is put on the plate, it is slightly garnished with coriander, and there are several kinds of flavors, original, spicy, slightly spicy and spicy, etc., which are very good. As we all know, Sichuan people love to eat spicy, and every meal is basically pepper as a seasoning, and without spicy, you can't eat rice. In fact, eating spicy every day, it may not be on fire, local peppers, is able to eliminate the moisture in the body, the benefits to the body is still quite a lot.
And Sichuan's lamb grid is the use of local characteristics of the goat meat, the meat is tender, fragrant, spicy and not greasy, eat in the mouth with endless aftertaste, there is a point is that eating will not be on fire, a fish can be eaten by one person. So the locals quite liked it.