Legend has it that this dish is a home-cooked dish of Sichuanese on the first and fifteenth day (to improve their lives). At that time, the production method was mostly to cook first and then fry. At the end of the Qing Dynasty, there was an academician named Ling in Chengdu, who lived in seclusion at home because of his frustrated career and devoted himself to studying cooking. He changed the original cooked and fried Sichuan-style pork to eliminate the fishy smell of pork, steamed it in a watertight container, and then fried it into a dish. Because it is steamed for a long time until it is cooked, the loss of soluble protein is reduced, the rich and fresh flavor of the meat is maintained, and the original flavor is not lost, and the color is red and bright. Since then, Sichuan-style pork has been steamed for a long time, which is a famous Jincheng and spread widely. Boiling before frying is the most common cooking method.

2. Method of making Sichuan-style pork: Method 1 of making Sichuan-style pork: 370g of pig hind legs, 70g of green garlic (green pepper and yellow garlic are also acceptable), 25g of big oil, 0/2g of flour paste12g of cooking wine/soy sauce12g, 5g of sugar, 5g of bean paste and onion and 3g of monosodium glutamate. (1) Cut the meat into 4cm wide strips, blanch them with boiling water, slice them, and cut the green garlic into inches. (2) Put the white meat in hot oil and stir-fry until the meat oil rolls up, that is, add seasonings such as bean paste, batter, stir-fry green garlic and stir-fry for several times. Method 2 of making Sichuan-style pork: ingredients: pork belly (fat: thin = 3: 2, with skin), Pixian watercress, cooking wine, pepper and other side dishes: garlic sprout/green pepper 1, and cooked fresh meat until it is 80% mature; 2. Slice the cooked meat; 3, burning oil; 4. After the oil is boiled, add Pixian watercress and set aside. Fried shredded pork can be cooked. Method 3: Ingredients: pork (lean meat) 250g. Accessories: 45g green pepper, 30g green garlic. Seasoning: 20g sweet noodle sauce, douban hot sauce 10g, sugar 10g, 5g monosodium glutamate, 30g vegetable oil, each with an appropriate amount 1. Wash the meat, then cook the whole meat in cold water for about 20 minutes. 2. Try to insert it with chopsticks. If there is no blood oozing out, it will be cooked thoroughly. Take out, cool and cut into thin slices. 3. Wash the green peppers, remove the pedicels and seeds, and cut into small pieces of 3 cm square; 4. Dry cut green garlic; 5. Come on in the wok, first pour in the sliced meat and stir fry; 6. See that the fat part has shrunk, then add the green pepper and fry it a few times, and then serve it first; 7. Stir-fry the sweet noodle sauce and spicy bean paste with the remaining oil in the pot, and evenly add the broth, sugar and monosodium glutamate; 8. Pour back the meat slices and stir fry with the green peppers; 9. Add green garlic and stir fry before cooking. When the fragrance is released, you can serve it on a plate. (You can also add some Laoganma as auxiliary materials, which tastes better! )

Our homemade delicious Sichuan-style pork is as simple as that. You can taste it yourself below!

3, the essentials of cooked pork 1, the selection of meat should be fine: the fresh pork to be slaughtered on the same day, two knives on the hind legs, four fertilizers, six widths and three fingers, too fat and too greasy, too thin and too burnt, too wide and too narrow are difficult to shape. 2. cook the meat should be seasoned: clear water and cook the meat are hard to produce the smell of raw meat. Therefore, after the water is boiled, ginger (chopped with a knife), scallion, garlic and pepper soup should be added first, and then washed pork should be added. When it is ripe, it should be picked up for use. Don't cook it too soft. 3, skilled in cutting meat: Many people wait for the meat to be cold before cutting, which is fat and easy to break, and it is hot when it is hot, so it is difficult to cut evenly. A knowledgeable chef puts the meat in cold water and cuts it when it is cold outside and hot inside. Now that you have a refrigerator, you can put the freshly cooked meat in the quick-freezing room for two or three minutes, which makes it easier to cut. 4, the ingredients should be just right: the watercress must be authentic Pixian watercress, chopped with a knife, the sweet noodle sauce should be black and bright, sweet and pure, and the soy sauce should be thick and can be hung on the bottle wall. 5, taking heat from bitterness: mastering the heat is the key to Sichuan pork. Stir-fry the sliced meat, that is, finely chopped Pixian watercress, with medium fire, so that the unique color and taste of watercress can penetrate into the meat. A chef with suitable cooking temperature can cook the meat slices into the shape of a roll nest, commonly known as the "lamp nest". When the sliced meat is nested, add a little sweet noodle sauce and soy sauce immediately, or add a few drops of cooking wine and a little chicken essence to increase the flavor and umami flavor. Then, immediately add the ingredients, change the fire, stir-fry until cooked, and then take the pot. Note: This dish is a high-protein food with rich nutrition, but at the same time it is also high in calories, so we should pay attention to the right amount.