Yanyuan Sichuan Pepper [Sichuan Yanyuan Specialty]

What is Yanyuan Sichuan pepper? Authentic Sichuan Salt Source Specialty: Salt Source Sichuan Pepper

Summary:Do you want to know what Salt Source Sichuan Pepper is? This article is a detailed introduction to the Sichuan Yanyuan specialty - Yanyuan Sichuan pepper. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yanyuan Sichuan pepper. The full text takes about 5 minutes to read, mainly including the basic introduction of Yanyuan Sichuan pepper and its nutritional value? What are the product characteristics of Yanyuan Sichuan pepper? How did the history of Yanyuan Sichuan pepper come about? The production method of Yanyuan Sichuan pepper, etc

Basic introduction of Yanyuan Sichuan pepper

Yanyuan County is one of the abundant production areas of Sichuan pepper, with varieties including Zhenglu and Dahongpao.. Due to its unique natural climate and geographical conditions, Yanyuan Sichuan pepper has the characteristics of pure fragrance and strong numbing taste, making it an essential seasoning for Sichuan cuisine

Sichuan peppercorns have a fragrant aroma, which can remove the fishy and foul odor of various meats, change the taste, promote saliva secretion, and increase appetite. Japanese medical research has found that Sichuan pepper can dilate blood vessels, thereby reducing blood pressure. Eating Sichuan pepper water can drive away parasites. Traditional Chinese medicine believes that Sichuan peppercorns have the effects of aromatic stomach health, warming the middle and dispelling cold, dehumidifying and relieving pain, insecticidal and detoxifying, and relieving itching and fishy smell

How did the history of Yanyuan Sichuan pepper come about

The Sichuan pepper tree is sturdy and abundant, symbolizing the reproduction of offspring. Therefore, the Book of Songs - Tang Feng states: "The pepper chat is solid, and the clan prospers and rises." In addition, Ban Gu's "Ode to the Western Capital" records that "there are pepper rooms in the imperial harem, and the rooms of concubines." This means that the emperor's wives and concubines use Sichuan pepper mud to paint the walls, which is called the pepper room, hoping that the princes can be as prosperous as the Sichuan pepper tree

Method for making salt source Sichuan peppercorns

Sichuan peppercorn drunken chicken

Ingredients

2 chicken legs, 2 bowls of Shaoxing wine (500ml), 1 tablespoon of Sichuan peppercorns (15g), 2 tablespoons of salt (30g), 4 slices of ginger, and 1 teaspoon of cilantro (5g)

Recipe

Heat the wok over high heat until it turns red hot, add salt and stir fry continuously until the color darkens (be careful not to scald your hands with hot salt), then add Sichuan peppercorns and stir fry together until the fragrance and color of the Sichuan peppercorns float out, and let it cool for later use

Wash the chicken legs, spread them evenly with stir fried Sichuan peppercorns salt, wrap them in plastic wrap, and marinate them in the refrigerator for 3-4 hours until they are flavorful

Before cooking, take out the chicken legs and place them slightly to bring them close to room temperature. Rinse off the Sichuan peppercorn salt on the surface with water

Put an appropriate amount of water into a boiling pot, bring to a boil over high heat, then add the chicken legs. Reduce the heat and simmer slowly for 20 minutes, then take them out and place them in the pre prepared ice water to cool (after cooling, the outer skin is crispy)

Drain the chicken legs, chop them into palatable pieces, add Shaoxing wine, let the wine completely submerge the chicken, soak for 8-12 hours, sprinkle cilantro slices before consumption