Spicy duck blood fat cow
This spicy duck blood fat beef can be described as a good dish in Sichuan cuisine. The freshness of the fat beef and the taste of the spicy duck blood are perfectly combined, which makes people have an endless aftertaste. In the cooking process, the high-quality fat beef is selected, which is thinly cut into the pan after fine knife processing, and fried until it changes color. Subsequently, it is infused with the secret spicy seasoning, so that the fat cow can fully absorb the spicy taste of the seasoning. The tender texture of the duck blood contrasts sharply with the texture of the fat beef, making the whole dish rich in layers and rich in flavor.
Coke pork belly
Coke pork belly, a creative dish. The pork belly is carefully selected to ensure that the meat is tender and well-layered. When cooking, blanch with cooking wine and ginger slices to remove the smell, and then fry until golden brown on both sides. The sweetness of the cola blends with the fat of the pork belly to create a unique texture. In addition, add an appropriate amount of light soy sauce and dark soy sauce to enhance the color and flavor of the whole dish. Sprinkle a handful of coriander before removing from the pan to add a touch of greenery to the whole dish, making it look and smell great.
Dried tofu
Dried tofu, a Sichuan dish with pork skin and dried bean curd as the main ingredients. The skin is soft and glutinous, and the dried tofu is crispy, and the two are matched together to create a rich taste. When cooking, marinate the skin and dried bean curd with seasonings to allow the ingredients to fully absorb the flavor of the seasoning. Subsequently, fry the skin and dried bean curd until golden brown on both sides, making it crispy on the outside and tender on the inside. Before serving, a special sauce is drizzled to add a rich flavor to the whole dish. This dish is not only delicious but also nutritious, making it a healthy and delicious dish.
Chicken pot
Chicken pot, a classic Sichuan claypot dish. Chicken with tender meat and a variety of seasonings and spices is used to slowly simmer the chicken for a long time to absorb the flavor of the seasoning and become delicious and delicious. The claypot retains heat so well that the whole dish retains its steaming taste even after it is served. The chicken is tender and rich, and it is even more delicious when served with rice. In addition, claypot dishes also help to preserve the nutrients of ingredients and the absorption of nutrients by the human body, making it a nutritious and delicious dish.
Shrimp and vermicelli pot
Shrimp and vermicelli pot, a Sichuan clay pot dish with shrimp and vermicelli as the main ingredients. The shrimp slippery is finely knifed and cut into small pieces for easy flavoring. The vermicelli is made of high-quality sweet potato vermicelli with a smooth taste. When cooking, sauté the shrimp until they change color, then add the appropriate amount of stock and seasonings to simmer. The vermicelli fully absorbs the flavor of the soup during the stewing process, making it delicious and delicious. Sprinkle a handful of coriander and chopped peanuts before serving to add a crispy texture to the whole dish. The shrimp are smooth and tender, the vermicelli is smooth, the soup is rich, and it is even more delicious when eaten with rice. This dish is not only rich in taste, but also rich in high-quality protein and dietary fiber, making it a nutritious and delicious dish.
Spicy duck blood
As a classic dish in Sichuan cuisine, spicy duck blood has a spicy and fragrant taste. Fresh duck blood is used, carefully processed with a knife, and cut into small pieces. To cook, fry in hot oil until the surface is golden brown and crispy, then add an appropriate amount of paprika, peppercorn powder and seasonings to simmer. The duck blood fully absorbs the spicy flavor of the seasoning during the stewing process, making it delicious and delicious. Sprinkle a handful of coriander and chopped peanuts before serving to add a crispy texture to the whole dish. Spicy duck blood is tender, delicious, spicy and tempting, making it a delicious and healthy dish.
Stir-fried beef
Stir-fried beef is a small stir-fry dish of Sichuan cuisine with beef as the main ingredient. Choose high-quality beef slices, marinate and quickly stir-fry in hot oil until browned. Then add an appropriate amount of chili powder, peppercorn powder and seasonings and continue to stir-fry evenly. The beef fillet fully absorbs the spicy flavor of the seasoning and the aroma of the spices during the cooking process, making it delicious and delicious. The quick stir-fry keeps the beef slices tender and juicy. Sprinkle a handful of coriander and chopped peanuts before removing from the pan to enhance the flavor. Stir-fried beef is not only delicious, but also rich in nutrients such as high-quality protein and iron, making it a nutritious and delicious dish.
Sauerkraut fish
Sauerkraut fish is a Sichuan dish with fish as the main ingredient and sauerkraut as the ingredient. Fresh fish is sliced or chunked, marinated and quickly fried in hot oil until golden brown on both sides. Then add an appropriate amount of sauerkraut, chili powder, peppercorn powder and seasonings to simmer or braise it. The fish is fully absorbed by the sourness of the sauerkraut and the spicy flavor of the seasoning during the cooking process, and becomes delicious and delicious. The unique sourness of the sauerkraut contrasts sharply with the tenderness of the fish, giving the dish a rich and layered texture.