Topic: Sichuan cuisine

What I bring to you today is a different way of cooking "boiled fish fillets." This dish has a smooth texture, fresh and spicy taste, and is incredibly delicious. I am sharing it with you today. If you like, you can try this way of cooking fish.

Kung Pao Chicken is a delicious stir-fry made with diced chicken breast, fresh vegetables like cucumbers and carrots, and crunchy peanuts. The chicken is marinated in salt, sugar, white pepper, bouillon, and light soy sauce.

This recipe features tender pork trotters cooked with spices like ginger, cinnamon, and star anise, along with bean paste for a rich flavor. Blanched to remove impurities, the trotters are simmered in a savory broth until soft and flavorful. This dish is rich in collagen, making it both delicious and nutritious, perfect for serving with rice.

Hey folks, are you ready to spice up your cooking? Mapo Tofu is a beloved Sichuan dish that’s flavorful and easy to make! This recipe features tender tofu, minced meat, and a rich sauce made from bean paste, chili powder, and spices.

This spicy bullfrog dish uses 500g of bullfrog, dried chili peppers, and peppercorns. Marinate the chopped bullfrog with ginger and salt, then stir-fry spices in oil. Quickly cook the marinated bullfrog, season with soy sauce and sugar, simmer briefly, and finish with green onions. Serve hot for a spicy meal.

This spicy stir-fried lamb chop recipe features tender lamb marinated in Sichuan spices. After blanching, the lamb is sautéed with ginger, garlic, and star anise. It is finished with soy sauce and optional dried chili peppers for added heat. This flavorful and hearty dish can be customized with vegetables.