What dish should be stir fried with Sichuan peppercorns

Chinese prickly ash can enhance the flavor when frying. The dishes suitable for matching Chinese prickly ash mainly include spicy pot, boiled fish, Twice cooked pork, dry fried beans, Kung Pao chicken, etc. The numbing taste and aroma of Sichuan peppercorns can neutralize greasiness and stimulate the natural flavor of ingredients, especially suitable for heavy flavored dishes.

1. Spicy Hot Pot

Sichuan peppercorns are the soul seasoning of spicy hot pots, and when combined with dried chili peppers, they can produce a complex spicy sensation. After fresh or dried Sichuan peppercorns are roasted in oil, the numbing taste will penetrate into ingredients such as pork belly, lotus root, potatoes, etc. Pay attention to the amount of Sichuan peppercorns used during production to avoid excessive stimulation of the mouth.

2. Boiled Fish

Boiled fish requires stir frying Sichuan peppercorns and Douban sauce to make red oil, which is then poured over the fish slices to create a classic spicy flavor. It is recommended to mix red Sichuan pepper with green Sichuan pepper. Red Sichuan pepper provides fragrance, while green Sichuan pepper enhances the numbness. Sichuan peppercorns can also help remove fishy odors, but people with allergies should reduce their dosage.

3. Twice cooked pork

When the Twice cooked pork is stir fried for the second time, add Chinese prickly ash to alleviate the greasy smell. Stir frying Sichuan peppercorns with Pixian Douban can create a unique spicy flavor in the sliced pork belly. Before use, lightly tap the Sichuan peppercorns to release their fragrance. When stir frying until slightly charred, promptly remove them to avoid bitterness that affects the taste.

4. Dry fried beans

Dry fried beans need to be cooked in a pot with Sichuan peppercorns and dried chili peppers, and the high temperature will create tiger skin patterns on the beans. The numbing taste of Sichuan peppercorns can balance the green and astringent feeling of the beans. It is recommended to choose Sichuan Dahongpao peppercorns with intact granules. When stir frying, the oil temperature should not be too high to prevent the peppercorns from carbonization and bitterness.

5. Kung Pao chicken. The amount of Sichuan peppercorns needs to be precisely controlled, usually around 10 pieces, as too much can mask the sweet and sour taste. Sichuan pepper oil can be used instead of whole Sichuan pepper, which is more suitable for children and those with light tastes. Sichuan pepper, as the core seasoning of Sichuan cuisine, needs to be adjusted in form and dosage according to the characteristics of the dish when used. Fresh Sichuan peppercorns are suitable for cold mixing or quick stir frying, while dried Sichuan peppercorns are more suitable for long-term stewing. When storing, it should be sealed and kept away from light to prevent fragrance from evaporating. People with gastrointestinal sensitivity can use Sichuan pepper dishes with rice to relieve irritation, while hypertensive patients need to control their intake. Daily cooking can try combining Sichuan peppercorns with spices such as star anise and cinnamon to create a more distinct flavor experience.