In fact, there are not many delicious dried pork in the restaurant. I used to be a cook. There is no delicious dried pork in Sichuan cuisine. Strictly speaking, Xianggan belongs to Jianghu cuisine, not among the eight authentic traditional cuisines, but a dish developed in modern times. Last time I visited Shapingba, Chongqing, I ordered this dish at a nearby restaurant at noon. The fried pork is fat but not greasy, and the dried bean curd is chewy and delicious. Because I used to be a cook, I am very sensitive to this. As soon as I eat it, I know how to cook it and what seasoning to put in it, so I go home and cook it myself, which is no different from what restaurants do.

To sum up, there are three main techniques for making fragrant dried food that is not greasy: first, pork must be stir-fried in the pot to get extra oil. Second, fragrant dried fruits need to be fried in oil in a pot. Third, we must use soy sauce to enhance fragrance and color.

Ingredients: 250g pork belly, 250g marinated tofu, 3 green peppers, 3 red peppers and onion 1 root.

(Remarks): The amount of pork belly and dried bean curd here is 250g, which is half a catty, which is an approximate dosage. Just take as much as you want, and don't be too deliberate.

Accessories for pork belly cooking: 20g onion, 0g ginger 10g, 50g cooking wine.

Accessories: soy sauce 20g, oil consumption 5g, bean paste 50g, dried red pepper 10g, pepper 5g, chicken essence 5g, sesame oil 3g.

(Remarks): The dosage of soy sauce is 20g, which is the spoon for you to drink soup, and the dosage is two spoons. The dosage of 50g bean paste is one or two, which is about half a spoonful of cooking. Because soy sauce and bean paste are salty, don't add salt.

Operating steps:

One: add water to the pot, put the pork belly into the pot, add the onion, ginger and cooking wine, cover the pot, cook with high fire until the water in the pot boils, then turn to low heat and cook slowly for half an hour until the pork belly is cooked thoroughly.

Two: Pork belly cooked and sliced. Then put a small amount of cooking oil in the pot, and then add chopped pork belly and stir fry. This is very important. Be sure to fry the fat of the pork belly, so that the pork belly will not be fat.

Three: when frying pork belly, when the oil is large, we can put 50 grams of bean paste, dried red pepper 10 grams and 5 grams of pepper into the pot for frying.

Four: This is a critical moment. It needs to be stir-fried for a while. Stir-fry Chili and bean paste until fragrant. Stir-fry over high heat for about 3 minutes.

Five: Next, cut the marinated dried bean curd, 20g soy sauce, 5g oil consumption, and quickly turn it over for 3 minutes.

Key points: Because soy sauce and oil consumption are easy to stick to the pot, stir fry quickly.

Six: Next: green pepper, red pepper and onion. Stir fry quickly until it is broken.

Seven: Finally, add chicken essence and sesame oil, stir-fry evenly, turn off the fire, and take the pot and plate.

Eight: A fat but not greasy fried meat is finished. Pick up chopsticks to eat!

Key points of cooking technology:

There are three technical points in cooking this dish. First of all, pork belly must be fried for a period of time to fry the fat inside. The second technical point is that adding soy sauce will stick to the pot. It must be remembered here that it is necessary to stir-fry with great fire, stir-fry quickly, and stir-fry the dried beans in color, so as to quickly add side dishes and stir-fry until raw. Some friends often don't have a good grasp of the heat here, which leads to the phenomenon of frying pan.

The third technical point is that pork belly should be cut thin, which takes time and heat to cut thick and will not explode for a long time.