Sichuan Cuisine

Ingredients for Twice-Cooked Pork: – 1 piece of second-cut pork – Half a spoon of sweet bean paste – Two spoons of Pixian bean paste – Over 10 Sichuan peppercorns – 1 spoon of soy sauce – Half a spoon of cooking wine – Half a block of ginger – 3 stalks of garlic sprouts […]

Ingredients for Spicy Chicken: Half a chicken, five dried red chili peppers, a small piece of cinnamon, four bay leaves, one teaspoon of chopped chili, one teaspoon of broad bean paste, a piece of old ginger, two garlic cloves, one tablespoon of cooking wine, a small amount of salt, a small amount of pepper, a

Ingredients for Garlic Sprout Twice-Cooked Pork: – A piece of pork belly with skin – A bunch of garlic sprouts – A small amount of peanut oil – A half-spoon of Quancheng Pixian bean paste – A little light soy sauce – A little dark soy sauce – A small handful of fermented black beans

Ingredients for Spicy Carrot Crucian Carp: Crucian carp (local) 750g, one carrot, three cloves of garlic, an appropriate amount of ginger, suitable amount of vegetable oil, salt to taste, cooking wine to taste, dark soy sauce to taste, light soy sauce to taste, white sugar (I used rock sugar as I didn’t have white sugar)

Non-spicy Sichuan cuisine – Pearl Meatballs (including the method for making Yin Rice) ingredients: 300g pork belly, 200g Yin Rice (steamed and air-dried glutinous rice, the method will be explained later, or you can use glutinous rice directly), a small bunch of green onions, a bit of ginger, 1 egg, a teaspoon of salt, about