Complete Collection of Sichuan Cuisine Recipes with Images Hot and Delicious Sichuan Dishes

Do you like Sichuan cuisine?If so, then read on! Although I'm from the south, I have a special affection for Sichuan cuisine.Cooking Recipes Today, we will introduce some Sichuan dishes from home cooking that are illustrated with both text and images. The instructions are so detailed that you can make spicy and delicious Sichuan dishes at home without needing to go to a restaurant.

　　One,Spicy Braised Beef Slices

　　Ingredients: Main ingredients:Beef flank 500g, Napa cabbage 300g,Appropriate amount of cooking oil, salt, Egg white 1 clear one,Starch 10g, Sugar 1 spoon,Chengdu Doubanjiang sauce 3 spoons, Sichuan hotpot base 2 spoons,5 cloves of garlic, ginger 1 piece, Scallion 1 bunch, Kernels of Sichuan pepper 30,Dried red chili peppers 10g, Green onions 3,Soysauce as needed Steps:1. Wash a piece of flank meat and set aside one Napa cabbage. 2. Cut scallions diagonally, slice ginger into small pieces, chop garlic finely, wash green onions and cut them into small sections.Wash kernels of Sichuan pepper and dried red chili peppers with water to remove dust, then pat dry with kitchen paper. 3. Set aside 3 spoons of Chengdu Doubanjiang sauce and 2 spoons of Sichuan hotpot base.4. Cut the Napa cabbage into thin slices for the stem part and tear apart the leaves by hand. 5. Remove the fascia from the flank meat, cut it into thin slices, mix with egg white, starch and salt, then marinate in gloves for 10 minutes or so.

6. Blanch the flank meat slices in boiling water to remove some of the bloodiness and set them aside.

7. In a wok, heat oil and stir-fry the ginger, garlic, scallion, Sichuan pepper kernels and dried red chili peppers until fragrant.

8. Add marinated beef slices, sauté for a moment, then add Napa cabbage stems.9. Pour in half a bowl of water, add sugar, Doubanjiang sauce and soysauce, simmer over low heat until the Napa cabbage is cooked through.

10. Add sliced Napa cabbage leaves, cook until wilted.

11. Use high heat to thicken the soup, then turn off the stove and serve hot.

Enjoy your meal!

Cooking Tips:

For tender meat slices, marinate them in salted water before cooking.

Two,

Chongqing Spicy Fish

Spicy fish is a classic Sichuan dish from the mountain city Chongqing.

It has a salty, fresh, sour, spicy and fragrant taste that makes it perfect for drinking alcohol or eating with rice.

Ingredients:

Fresh grass carp 3 catties (about 2-3 pounds),

Sichuan pickled cabbage 250g,

8 dried red peppers, ginger 1 piece,

Scallions 2 bunches, garlic 6 cloves, White pepper powder 3g, Sichuan peppercorns 40,

Maize starch 20g, peanut oil 30g, salt 5g, cooking wine 15g

Steps:

1. Show the ingredients: Fresh grass carp (about 2-3 pounds), Sichuan pickled cabbage 250 grams, maize starch 20 grams, 8 dried red peppers, ginger 1 piece, scallions 2 bunches, garlic 6 cloves, white pepper powder 3 grams, Sichuan peppercorns 40, cooking wine 15 milliliters, peanut oil 30 grams, salt 5 grams.2. First, process the fish: Remove scales and innards from a grass carp (about 2-3 pounds), cut off the head. Then arrange the fish body horizontally, and cut along the spine.

The red circle indicates the spine.

6. Repeat this method to cut out one side of the meat.7. Cut both sides in a similar manner. 8. Cut the fish bones into pieces, split the head into two parts for later use.

9. Cut slices diagonally from the grass carp, leaving the first slice uncut (double flying).

10. Cut the meat into this size! The thinner, the better!11. After cutting out all the fish meat from one grass carp, soak it in salted water. 12. Wash and drain the fish slices, then marinate them with salt, white pepper powder, maize starch, egg whites, cooking wine for half an hour.

13. Cut pickled cabbage into small pieces and boil it for 2 minutes before draining.14. Slice ginger and garlic, cut scallions into sections. 15. Wash dried red peppers and slice them.

16. In a clean pan, heat 10 grams of peanut oil over high heat to fry the scallions, ginger and garlic until fragrant.

17. Then add boiled pickled cabbage, fish head and bones, stir-fry for aroma.

　　18. Pour in water, simmer on high heat for about 20 minutes.19. Remove the cooked pickled cabbage and fish head and bones into a large bowl.

　　20. In the remaining soup from the fish bones, add fish slices, cook over high heat until they turn white (do not cook too long, just until cooked).21. Transfer the cooked fish slices onto the prepared fish bones.22. In a clean pan, heat 30 grams of peanut oil and dried red peppers, Sichuan peppercorns over high heat to make them fragrant. Pour the hot oil over the fish slices, sprinkle with scallions, then serve!23. Serve while still sizzling with the fragrant oil. The aroma of pepper, oil and dried red peppers fills the entire room.It is truly (tender meat, spicy and sour). Serve with freshly cooked rice!Perfect! Notes:Do not overcook the fish; the seasoning mixture also plays a key role. 5ml

　Three,

Mala Tofu

Mala tofu is a famous Sichuan dish known for its fresh, spicy and salty flavors.The tofu is incredibly tender. If you're watching anime, you might know that several popular characters in Japanese animation have a particular fondness for Chinese mala tofu.This highlights the widespread fame of this dish. Ingredients:

Tofu 300g,

Doubanjiang sauce 15 pieces,

Beef 100g,Scallions 2 bunches, Ginger 15g,

Peanut oil 75g,

Salt 5g,Soysauce 15g, Tongue-pepper sauce 20g,

Sichuan peppercorns 1.5g,

Sugar 5g.

Steps:

1. Cut tofu into cubes.

2. Slice ginger and garlic.

3. In a wok, heat oil over high heat to sauté ginger and garlic until fragrant.

4. Add tongue-pepper sauce and Doubanjiang sauce and stir-fry until red oil comes out.

5. Add tofu cubes and half a bowl of water.

6. Season with Sichuan peppercorns, sugar and soysauce, simmer over low heat for some time.

Add another small bowl of water, then season with salt and cook on low heat until the soup thickens.

7. Serve in a bowl.

　Cooking Tip:

For even more tender tofu, boil it briefly in salty water before cooking.

2. Since leg meat is not suitable for long cooking, it can easily become tough. It's recommended to cook it separately and set aside before stir-frying.

3. Prepare the seasoning sauce with all seasonings except those used in marinating meat. This makes it easier to add ingredients quickly during stir-frying without missing anything.

4. A small amount of sesame oil can be added right before serving for extra aroma and color.

　Three, Twice-Cooked Meat

Twice-cooked meat is a traditional dish from Sichuan Province. The term "twice cooked" refers to the process where the meat is first boiled and then stir-fried again. This dish has unique flavors, a bright red appearance, and tender fatty meat that isn't greasy. It holds an important place in Sichuan cuisine and is often considered the top dish of Sichuan food; when talking about Sichuan cuisine, it cannot be missed.

　Ingredients (Main Ingredients):Pork belly 300g,Green pepper 1 piece,Red pepper 1 piece,Scallions 2 pieces, Doubanjiang 1 tablespoon, Soy sauce 1 tablespoon, Cooking wine 1 tablespoon, Sugar 1 teaspoon, Sichuan peppercorns a little bit, Ginger slices appropriate amount

　　Steps:

1. Wash the pork belly with hair removed and place it in a cold water pot along with several ginger slices to boil for about 10-15 minutes until the meat pieces can be easily pierced by a toothpick.

2. Remove the cooked meat from the pot, rinse it clean, let it cool down completely, then slice it thinly. Cut the green and red peppers without seeds into pieces, separate the scallion greens and whites, cut them into segments.

3. Pour in a little oil into the pan, add a small amount of Sichuan peppercorns to release their fragrance until they turn dark brown; then remove the peppercorns and keep only the base oil.

4. Add the meat slices and ginger pieces into the pan, stir-fry over low heat until the meat turns slightly crispy and curled.

5. Then add the Doubanjiang, stir well until red oil is released, followed by 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, and a little sugar, stirring for a moment.

6. Add the scallion whites and green and red pepper pieces, stir-fry until just cooked through.

7. Just before removing from heat, add the scallion greens and stir-fry briefly, then serve.

8. Finished Product

　Tips:

1. Choose pork belly with proper fat and lean meat ratio for better taste; it’s best to let the freshly cooked pork belly cool down completely before slicing it evenly.

2. Do not over-fry the pork belly, stir-fry until slightly curled but do not drain out all the oil; otherwise, the meat will become too dry and hard.

3. A small amount of sugar can enhance the flavor, but don’t add too much so that it’s not detectable in the final dish.

4. 1 tablespoon = 15ml 1 teaspoon = 5ml

　　Four, Chongqing Hot and Sour Fish

Hot and sour fish is a classic Sichuan cuisine originating from the mountain city of Chongqing. Its taste is salty, fresh, sour, spicy, and fragrant, making it particularly suitable for drinking or eating with rice, thus earning its popularity as a beloved home dish. Ingredients (Main Ingredients):

　　Freshcarp 3 pounds, Sour cabbage 250g, Dried chili peppers 8 pieces,

　　Ginger

1 piece, Spring onions

2 pieces,

Garlic6 cloves,

White pepper powder

3 grams,

Sichuan peppercorns 40 pieces, Cornstarch

20g,

Peanut oilThe thinner, the better!!

9. A single grass carp yielded so much fish meat!! Add some salt and water, gently knead.

10. Clean it three times until the fish slices are clear and clean.

11. After washing and draining, add salt, white pepper powder, cornstarch,egg whites, cooking wine to the fish slices. Marinate for half an hour.

12. Cut the pickled mustard greens into small pieces and boil them in boiling water for 2 minutes before removing.

13. Slice the ginger and garlic, and chop the onion.

14. Clean the dried chili peppers and cut them into segments.

15. Heat a clean pot with 10 grams of peanut oil, add the chopped onions, ginger, and garlic, and stir-fry over high heat.

16. Then add the cooked pickled mustard greens and fish head, bones, stir-fry over high heat.

17. Add water, cook the fish bones and pickled mustard greens. Boil vigorously for 20 minutes.

18. Remove the pickled mustard greens and fish head/bones after cooking and place them in a large bowl.

19. Add the marinated fish slices to the broth from cooking the fish bones, cook over high heat until the fish turns white (do not cook for too long, it should be cooked quickly; once just done, remove immediately). Lift out the fish meat and place it on top of the fish bones.

20. Heat another clean pot with 30 grams of peanut oil and dried chilies and Sichuan peppercorns over high heat, pour this over the fish meat, sprinkle with chopped onions, and serve!!

21. The freshly fried aroma on the fish slices makes a sizzling sound. A strong fragrance of Sichuan pepper, oil, dried chilies, and other spices fills the room. Truly (the fish is tender and the sour and spicy taste is delightful). Serve with rice!! Perfect~~~

　　Tips:The key is not to overcook the fish; the seasoning is also very important!!

　Five, Mapo Tofu

　　Mapo Tofu is a famous Sichuan dish, fragrant and spicy. The tofu is incredibly soft and tender. If you've seen anime, several well-known anime characters are very fond of Chinese Mapo Tofu. This shows how widely known the dish has become.

　　Main ingredients:Tofu 300g,fermented black beans 15 pieces,beef 100g,garlic sprouts 2 stems, ginger 15g, peanut oil 75g, salt 5g, soy sauce 15g,

　　20g, Sichuan pepper powder 1.5g, sugar 5g.

Steps:

1. Cut the tofu into pieces

2. Slice the ginger and chop the garlic

3. Heat some oil in a pot, add the ginger and garlic, stir-fry until fragrant 4. Add chili beans and Chili and doubanjiang

5. Fry out the red oil before adding the tofu.

6. Add half a bowl of water, Sichuan pepper powder, sugar, soy sauce, and cook for a while; then add a small half bowl of water, season with salt, simmer on low heat, and finally thicken over high heat.

7. Serve in a bowl.

　　Cooking tip:The tofu can be blanched in salty water to make it even fresher and more tender before use.