- Chefs Teach You How to Make Authentic Sichuan Cuisine

Author: Yu Shu
Publisher:
Publish Date: 2006-07-01
Features: The fried pork ribs are crispy, brittle, and sticky, with a golden color and a fragrant aroma. Main Ingredient: Pork ribs 300g.
Seasonings: Salad oil 500g (about 50g consumed), Sichuan peppercorns 3g, salt 5g, sesame oil 10g, sugar 3g, vinegar 10g.
Preparation Process:
Preparation:
(1) Wash the ribs, cut them into long blocks, and stew them.
(2) Wash the cucumber, cut it into small rhombuses.
(3) Rinse the glutinous rice, sprinkle with Sichuan peppercorns, steam in a steamer, cool, and cut into long blocks the same size as the ribs.
Cooking:
(1) Place the ribs between two pieces of glutinous rice, place them flat in a plate, steam, and after cooling, cut them into rectangular blocks.
(2) Heat the wok over medium heat, add oil, heat to 50°C, add the ribs and fry until golden brown, remove, and arrange them radially on the plate, with sweet and sour cucumber in the center.
Cooking Tips: The ribs should not be overcooked, and the oil temperature should not be too high when frying. When pressing, make sure to press tightly, otherwise they may fall apart.
Spicy and Sour Pork Ribs
This dish has a bright color and a rich "spicy and sour" flavor, making it fragrant, crispy, and delicious.
Main Ingredient: Pork ribs 500g.
Seasonings: Salad oil 1000g (about 75g consumed), scallions 5g, ginger slices 5g, salt 4g, cooking wine 20g, pepper 1g, star anise 1g, Sichuan peppercorn powder 2g, sugar 5g, white vinegar 5g, eggs 3, and an appropriate amount of starch.
Preparation Process:
Preparation:
(1) Wash the ribs, remove the ends, and take the middle part (the main ribs), cut them into 6cm long and 3cm wide rectangular blocks, place them in a bowl, add salt, cooking wine, scallions, ginger slices, star anise, pepper, sugar, Sichuan peppercorn powder, and mix well, marinate for 10 minutes.
(2) Place the marinated ribs in a steaming bowl, steam until about 70-80% cooked, then remove the scallions, ginger slices, and star anise. After the ribs cool, move the meat attached to the ribs to one end, leaving the other end exposed with the ribs.
(3) Take a bowl, beat in eggs, add an appropriate amount of starch, salt, cooking wine, sugar, white vinegar, pepper, Sichuan peppercorn powder, and a small amount of water, mix well to make a spicy and sour egg batter.
Cooking:
Heat the wok over high heat, add oil, heat to 50-60°C, add the pork ribs coated with spicy and sour egg batter, remove when light golden brown; when the oil temperature rises to 70-80°C, add the pork ribs again, remove when golden brown, drain the oil, and serve in a plate.
Sichuan Pepper Salt Pork Ribs
This dish has a golden color, neatly arranged strips, crispy outside and tender inside, and is fragrant and delicious.
Main Ingredient: Pork large ribs 350g.
Seasonings: Salad oil 1000g (about 50g consumed), dry starch 30g, cooking wine 15g, soy sauce 17g, Sichuan pepper salt 10g.
Preparation Process:
Preparation:
(1) Remove the spine from the pork large ribs first, cut them into 0.8cm thick pieces, first tap with the flat side of the knife, then cut with the root of the knife; then cut the straight ribs into 1.2cm wide strips.
(2) Place the cut ribs in a small bowl, add soy sauce and cooking wine first, mix well, then add dry starch and mix well.
Cooking:
(1) Heat the wok over high heat, add oil, heat to 150°C, add the marinated ribs, remove after about 1 minute; when the oil temperature rises to 160°C again, add the ribs again, remove when golden brown, drain the oil.
(2) Place the drained ribs in a plate, serve with a Sichuan pepper salt dipping dish.
Cooking Tips: The oil temperature should not be too low or too high when frying. Too low will make it greasy and not crispy; too high will make it too dark and unattractive.