8 Sichuan Dishes That Are Always on the Menu at Restaurants
1.Pickled Fish in Golden Soup
What you need: 500g of catfish fillets, 100g of pickled mustard greens, and 130g of shredded bamboo shoots
Condiments/Spices: 150g Golden soup pickled fish sauce, 3g Pork broth powder, an appropriate amount of cornstarch, an appropriate amount of fish marinade powder, 2g Dried red Sichuan peppercorns, 2g Dried chili segments, 120g Soybean oil
How to Cook:
First, take the catfish and cut it into pieces, removing the bones. Mix fish marinade powder with the right amount of cornstarch and set it aside for later. Put the fish slices in cold water and let them cook for a short time, making sure they don't fall apart. Also, blanch the shredded bamboo shoots and put them on a serving plate so they're ready to go.
Then, in a hot pan with cold oil, sauté the sliced pickled mustard greens until they smell good. After that, add the golden soup pickled fish sauce and mix it all together. Then, add the water and pork broth powder. Before adding the fish slices, bring it to a boil. Wait for the magic moment when it boils again, then quickly move everything to the serving plate and top it with the dried Sichuan peppercorns and dried chili segments right away.
The last step is to heat 20g of soybean oil until it is just hot enough, and then carefully drizzle it over the spices. Not only does this add flavor, but it also makes their colors pop.
2.Sichuan Boiled Pork Slices
Ingredients: 300g of pork tenderloin slices, 150g of prawns, 20g of garlic sprouts, and 50g of celery
150g of boiled meat sauce, 3g of spicy chicken juice, 10g of cornstarch, 10g of dried chili peppers, 3g of dried Sichuan peppercorns, 10g of minced garlic, 15g of chili powder (for seasoning), and 2g of ground Sichuan pepper.
Steps for Cooking:
First, rinse the pork tenderloin slices to get rid of any blood. Then, for about ten minutes, soak them in spicy chicken juice and a little cornstarch. At the same time, get your veggies ready by cutting up the celery and garlic sprouts and blanching the prawns.
In a pan, heat some oil and cook the ginger and garlic until they smell good. Add the prawns, celery, and garlic sprouts, and give them a quick stir before putting them on the plate as a base.
Quickly fry the marinated pork slices in a different pan until they are just cooked through, then set them aside. Add more ginger and garlic to the pan until they smell good, then add water, the boiled meat sauce, and the pork slices. Cook over medium heat until the flavors come together, then add a little cornstarch to the sauce to thicken it.
Finally, sprinkle chili powder, ground Sichuan peppercorns, and minced garlic over the pork slices that have already been cooked. Add some extra flair by drizzling hot oil on top and topping with scallions and sesame seeds.
3.Young Chicken with a Kick
Ingredients: 400g of young rooster pieces, 150g of potatoes cut into chunks, 40g of onion cut into chunks, 50g of green bell pepper cut into chunks, and 60g of red bell pepper cut into chunks.
Spices and Condiments: 50g 8g of dry pot sauce mix, 15g of dry pot spice mix, 3g of pure extract Sichuan pepper oil, 20g of smashed garlic cloves, 3g of dried red Sichuan peppercorns, 20g of dried chili segments, 5g of white sesame seeds, and the right amount of cornstarch.
How to Cook:
Clean the chicken parts and let them drain. Use spicy chicken juice and the right amount of cornstarch to marinate. Fry the chicken pieces and potatoes in oil that is about medium-hot until they are golden brown. Get rid of all the water.
In a different pan with hot oil, add crushed garlic cloves, dried Sichuan peppercorns, and dried chilies. Stir until the smells come out. Put the fried chicken and potatoes back in and stir them well. Next, add the spice mix and dry pot sauce mix, making sure that everything is well coated. Add about 100ml of water and turn the heat down to medium-high to reduce the sauce.
Add the vegetables and the pure extract Sichuan pepper oil, and cook on high heat until everything smells good. Serve this tasty mix with white sesame seeds on top.
4.Chili Pepper Chicken from Chengdu-Chongqing Style
What you'll need: 350g of free-range chicken parts and 200g of green long peppers
Condiments/Spices: 20g Spicy chicken juice, 3g Peppercorn Oil, 5g Fresh green Sichuan peppers, 5g Steamed fish soy sauce, 5g Chilli Sauce, 2g Oyster Sauce, 2g Dark soy sauce, 5g Young ginger cubes, 10g Garlic cloves chopped finely, 20g Small red chilies
How to Cook:
First, wash the free-range chicken and cut it into pieces that are one centimeter wide. Marinate with some spicy chicken juice, oyster sauce, and dark soy sauce, making sure to cover the whole thing. Wait five minutes.
Heat a wok and add enough cooking oil. Fry the chicken pieces until they are lightly browned, then take them out and let them drain. In the same wok, heat some canola or vegetable oil and sauté some chopped garlic, small red chilies, and fresh green Sichuan peppers until they smell good. Put the chicken back in the wok and toss it with the rest of the spicy chicken juice, chili sauces, and steamed fish soy sauce. Add the green long peppers and stir-fry for another half minute before serving hot and inviting.
5.Beef Slices in Chili Oil
Ingredients: 150g of beef tongue strips, 150g of beef brisket, 150g of beef tripe, and 50g of cucumber slices
Spices and Condiments: 70g of spicy mixed dressing, 5g of pure extract Sichuan pepper oil, 30g of red chili-infused cooking oil, 10g of red chili paste, 5g of toasted sesame seeds, 20g of minced garlic, 5g of Maggi seasoning, 20g of light soy sauce, 2g of sugar, 200g of broth or stock, and a good amount of star anise and cinnamon sticks.
How to Cook:
Start by boiling the beef tongue, brisket, and tripe to get rid of any dirt. Put in the ginger, onion, star anise, and cinnamon sticks, and let them cook all the way through.
Cut up all the cooked meats and put them on a serving platter on top of a base of cucumber slices.
To make the dressing, mix together the spicy mixed dressing, pure extract Sichuan pepper oil, red chili-infused cooking oil, minced garlic, Maggi seasoning, light soy sauce, sugar, and broth. Change the taste to what you like and pour it over the dish you made. A sprinkle of toasted sesame seeds is the perfect last touch.
6.Spicy Eel Strips with Oil
What you need: 200g of eel strips, 100g of bamboo shoot strips, and 100g of yellow bean sprouts
Spices and condiments: 80g of boiling sauce, 50g of pure extract pepper oil, 30g of chili powder, 25g of minced garlic, 25g of minced ginger, 2g of ground pepper powder, and 150ml of canola oil.
How to Cook:
First, boil some salted water and add the yellow bean sprouts and bamboo shoot strips. Cook them until they are al dente. Put them on plates to drain and get ready to use.
Clean and gut the eel well, making sure to wash out any blood. Cut it into thin slices that are about ten centimeters long and put them aside.
In a hot wok, heat the canola oil and add the minced ginger and garlic. Add some of the chili powder as well. This lets out a strong smell that you can't resist. Next, add 350 milliliters of water and the sauce that is boiling. This will make the mixture boil. When the water starts to boil, add the eel strips and pure extract pepper oil. Let it simmer gently so the flavors can mix. Lastly, make the sauce a little thicker and put everything on a plate to serve. Before pouring hot oil over the top, sprinkle ground pepper and the rest of the chili powder on top. If you want, you can add herbs to make the dish look as good as it tastes.
7.Fish on the Grill with Spices
What you need: 1000g of catfish fillet, 50g of onion strips, and 50g of celery sections
Condiments/Spices: 150g Master Grilled Fish Sauce (Spicy flavor), 10g Fish Marinade Powder, 1.5% Pork Broth Seasoning Mix, 450g Water, 50g Green onions, 20g Ginger, 30g Garlic, 50g Green and red long chili pepper pieces, 10g Dried chili segments
How to Cook:
Clean the catfish well after you open it. Cut the meat diagonally and rub the marinade all over it. While you get the veggies ready, let it sit for five minutes.
Make a flavorful base for the baking tray by putting onion strips and celery sections on top of each other. In the meantime, boil some water in a pot and add a little bit of pork broth seasoning to make a tasty stock. Keep it for later.
In a frying pan, heat enough oil to fry the marinated catfish until it is fully cooked at a temperature of 200–220°C. Remove the extra oil and put the fish in the baking tray that you set up. If you want it to be even crispier and more golden, you could fry it again at 220°C or grill it over charcoal for a smoky flavor.
Finally, heat some oil and cook the minced ginger and garlic in it. Then, mix the Master Grilled Fish Sauce with the stock. Put this scented sauce on top of the catfish in the baking dish. Add some sautéed pieces of green and red chili peppers, green onions, dried chili, and ground pepper to the top of the dish. A sprinkle of toasted sesame seeds on top of this beautiful and spicy grilled fish dish makes it even better.
8.Golden Soup Fatty Beef
What you need: 150g of fatty beef strips, 50g of bamboo shoot strips, 50g of enoki mushrooms, and 50g of carrot shreds
Spices and Condiments: 100g of old sauerkraut paste, 20g of pepper oil, 10g of cornstarch, 10g of fresh green pepper corns, 20g of red small chili rings, and 20g of green small chili rings
How to Cook:
First, boil the fatty beef, bamboo shoots, carrot shreds, and enoki mushrooms separately until they are soft. Put the vegetables on a plate to make a bed, then put the fatty beef strips on top, ready for the last touches.
Add enough water to the old sauerkraut paste to make it boil. Before you pour it over the prepared fatty beef rolls, thicken it a little with cornstarch. This makes a sauce that is rich and tangy and goes perfectly with the beef.
To finish, heat some oil and add the small green and red chili rings and fresh green peppercorns. Fry them until they smell good, and then pour this spicy, fragrant oil over the beef rolls. The end result is a dish full of flavor that is ready to be served hot. Enjoy every delicious bite of this classic dish from Sichuan.
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