12 Braised Dishes
Braised Cod
Kill and gut the cod, cut it into large pieces, then season with salt, ginger, scallion juice, cooking wine, and cornstarch, marinate for 10 minutes.
Heat half of the salad oil in a pot to 70% heat. Add ginger, garlic, doubanjiang (fermented broad bean paste), and stir-fry until fragrant. Add the cod pieces and stir-fry until lightly browned. Then add ginger-scallion sauce, salt, MSG, chicken broth, and pepper, and cook until the fish is cooked through. Finally, sprinkle with chopped coriander and huang qian (star anise) for flavor.
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Braised Lotus Root
Method:
1. Clean and peel the lotus root, cut it into large pieces.
2. Heat half of the salad oil in a pot to 70% heat. Add ginger, garlic, doubanjiang (fermented broad bean paste), and stir-fry until fragrant.
3. Add the lotus root and stir-fry until lightly browned. Then add ginger-scallion sauce, salt, MSG, chicken broth, and pepper, and cook until the fish is cooked through.
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Red Braised Cod
Cut the cod into large pieces, season with salt, ginger, scallion juice, cooking wine, and cornstarch, marinate for a while, then deep-fry until lightly browned, set aside.
Heat salad oil in a pot to 70% heat. Add ginger, garlic, doubanjiang (fermented broad bean paste), and stir-fry until fragrant. Add the cod pieces and stir-fry until lightly browned. Then add ginger-scallion sauce, salt, MSG, chicken broth, and pepper, and cook until the fish is cooked through. Finally, sprinkle with chopped coriander and huang qian (star anise) for flavor.
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Braised Pig's Trotter
Pig's trotters should be carefully selected and meticulously processed to remove the oil membrane. Seasoning is key to a flavorful braise.
Cut the pig's trotters into large pieces, season with salt, ginger, scallion water, and cornstarch, marinate for a while.
Heat salad oil in a pot to 70% heat. Add dry chili flakes, Sichuan peppercorns, ginger slices, garlic slices, green onions, doubanjiang (fermented broad bean paste), and spices, stir-fry until fragrant.
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Add pig's trotters and cook until lightly browned. Then add water and bring to a boil. After the water boils, add lotus root slices and cook for 10 minutes. Add salt, MSG, sugar, and pepper to adjust the seasoning. Finally, sprinkle with chopped green onions and add a little bit of sesame oil.
Braised Eel
Ingredients: Eel 1 piece (about 1000g), dried bamboo shoots 150g, dried Sichuan flower buds 50g, scallion greens 20g, red doubanjiang, fragrant fish sauce, ginger, garlic, egg white, salt, pepper, cooking wine, sugar, MSG, cornstarch, flower pepper oil, salad oil, Sichuan peppercorns, fragrant oil.
Method:
1. Kill the eel by pouring boiling water over it, wash it clean, then cut it into large pieces, season with doubanjiang (fermented broad bean paste) and a little cooking wine to marinate for a while.
2. Clean and cut the dried bamboo shoots into pieces, blanch in boiling water to remove the moisture, then drain and set aside.
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3. Clean the pot, heat salad oil to 70% heat, add doubanjiang (fermented broad bean paste), dry Sichuan peppercorns, ginger slices, garlic slices, and green onion slices, stir-fry until fragrant.
Add the eel and stir-fry until lightly browned. Then add ginger-scallion sauce, salt, sugar, and MSG, and cook until the eel is cooked through. Finally, sprinkle with chopped scallion greens and add a little bit of sesame oil.
Braised Trotter
The key to a good braised trotters is to make the dish salty, fresh, spicy, and bright (the 'bright' refers to the red color of the sauce).
Cut the pig's trotters into large pieces, season with salt, ginger, scallion water, and cornstarch, marinate for a while.
Heat salad oil in a pot to 70% heat. First, add dry Sichuan peppercorns, ginger slices, and garlic slices, then quickly stir-fry the trotters.Add lotus root slices and stir-fry for a few seconds, then pour in 1 spoonful of the prepared base (fry chili, ginger, and garlic in a hot oil pot for a few seconds before using), stir-fry until fragrant, add salt, MSG, and chicken broth.
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Before serving, sprinkle with thirteen spice and a lot of cumin powder, then stir-fry.
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Braised Beef Skin
This is an old dish that requires the finished product to be salty, fresh, spicy, and bright (the 'bright' refers to the red color of the sauce). Cut the beef skin (beef flank) into large pieces and season with salt, MSG, sugar, and salad oil.
Cut the beef skin (beef flank) into large pieces, season with salt, MSG, sugar, and salad oil.
Heat salad oil in a pot to 70% heat. First, add dried chili flakes, then add beef, stir-fry until lightly browned. Then add water 300ml, add salt, MSG, sugar, and a little bit of soy sauce to adjust the seasoning. When the water is about to dry up, pour in cornstarch slurry and add sesame oil before serving.
Braised Yellow Snapper
Ingredients: Yellow snapper 1 piece (about 1000g), dried bamboo shoots 150g, Sichuan flower buds 50g, scallion greens 20g, red doubanjiang, fragrant fish sauce, ginger, garlic, egg white, salt, pepper, cooking wine, sugar, MSG, cornstarch, flower pepper oil, salad oil, Sichuan peppercorns, fragrant oil.
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Method:
1. Kill the eel by pouring boiling water over it, wash it clean, then cut it into large pieces, season with doubanjiang (fermented broad bean paste) and a little bit of cooking wine to marinate for a while.
2. Clean and cut the dried bamboo shoots into pieces, blanch in boiling water to remove the moisture, then drain and set aside.
3. Clean the pot, heat salad oil to 70% heat, add doubanjiang (fermented broad bean paste), dry Sichuan peppercorns, ginger slices, garlic slices, and green onion slices, stir-fry until fragrant.
Add the snapper and stir-fry until lightly browned. Then add ginger-scallion sauce, salt, sugar, and MSG, and cook until the snapper is cooked through. Finally, sprinkle with chopped scallion greens and add a little bit of sesame oil.
Braised Lamb Trotter
Lamb trotters are particularly popular in the north, but it is difficult to find them in Chengdu, so use a Sichuan-style braising method to cook lamb trotters, and the finished product is tender and falls off the bone, with a fragrant and flavorful sauce.
Method:
Prepare fragrant spices such as star anise, cloves, cinnamon, white pepper, and Sichuan peppercorns.
Cut the lamb trotters into large pieces, season with salt, ginger, scallion water, and cornstarch, marinate for a while.
Heat salad oil in a pot to 70% heat. First, add doubanjiang (fermented broad bean paste), dry chili flakes, Sichuan peppercorns, ginger slices, garlic slices, and spices, stir-fry until fragrant to release the flavor.
Add lamb trotters and cook until lightly browned. Then add water and bring to a boil. After the water boils, add lotus root slices and cook for 10 minutes. Add salt, MSG, sugar, and pepper to adjust the seasoning. Finally, sprinkle with chopped scallion greens and add a little bit of sesame oil.
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