Sichuan cuisine is a traditional dish for cooking pork in China, and it is also called boiled pork in western Sichuan. Every household in Sichuan can do it. Sichuan-style pork is characterized by unique taste, bright red color, fat but not greasy. The so-called returning to the pot means re-cooking. As a traditional Sichuan cuisine, the status of Sichuan cuisine is very important, and Sichuan cuisine is often regarded as the first choice. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of Sichuan cuisine.

When this dish is cooked, you can see that the meat slices are fat and thin, golden and shiny, and the garlic seedlings are innocent and clear. Although cooked, they are still beautiful. The dish on the right is a failed Sichuan style pork. Other so-called "Lianshan Sichuan Cuisine, Green Pepper Sichuan Cuisine and Guokui Sichuan Cuisine" are all derived from New Sichuan Cuisine. Compared with the authentic old Sichuan cuisine, although it has its own characteristics, it is not the same.

Practice of cooked pork: main ingredients: 250g (thin) pork; Accessories: 45g of green pepper and 30g of green garlic. Seasoning: 20g of sweet noodle sauce, 0g of bean paste10g, 0g of sugar10g, 5g of monosodium glutamate and 30g of soybean oil. Process: 1. Wash the meat and cook the whole piece 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.

Sichuan-style pork is delicious and fragrant. I want to eat it again after eating it once. It not only tastes delicious, but also has high nutritional value.

Pork (lean meat): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; Compared with pork in other parts, refined pork is rich in high-quality protein, with less fat and cholesterol, which can be eaten by the general population in moderation.

Green pepper: the fruit of green pepper is rich in nutrition, and the content of vitamin C is higher than that of eggplant and tomato. Among them, spicy capsaicin can stimulate appetite and help digestion, and contains antioxidant vitamins and trace elements, which can enhance people's physical strength and relieve fatigue caused by work and life pressure. It is also rich in vitamin K, which can prevent and treat scurvy, and has an auxiliary treatment effect on gingival bleeding, anemia and vascular fragility. Its unique taste and capsaicin can secrete saliva and gastric juice, stimulate appetite, help digestion, promote intestinal peristalsis and prevent constipation.

Green garlic: Green garlic contains protein, carotene, vitamin B 1, B2 and other nutrients. Its spicy taste mainly comes from capsaicin, which has the function of invigorating spleen and promoting digestion. It also has a good bactericidal and bacteriostatic effect, and can effectively prevent diseases caused by environmental pollution such as influenza and enteritis. Green garlic has a certain protective effect on cardiovascular and cerebrovascular diseases, which can prevent thrombosis, protect the liver, induce the activity of liver cell detoxification enzymes, block the synthesis of nitrosamine carcinogens, and play a certain role in preventing cancer.

2. Write an article "Guo Hui Meat" to introduce Guo Hui meat: Guo Hui meat is a traditional dish for cooking pork in Sichuan cuisine in China, and it is also called boiled pork in western Sichuan.

Every household in Sichuan can do it. Sichuan-style pork is characterized by unique taste, bright red color, fat but not greasy.

The so-called returning to the pot means re-cooking. As a traditional Sichuan cuisine, the status of Sichuan cuisine is very important, and Sichuan cuisine is often regarded as the first choice.

Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of Sichuan cuisine. When this dish is cooked, you can see that the meat slices are fat and thin, golden and shiny, and the garlic seedlings are innocent and clear. Although cooked, they are still beautiful.

The dish on the right is a failed Sichuan style pork. Other so-called "Lianshan Sichuan Cuisine, Green Pepper Sichuan Cuisine and Guokui Sichuan Cuisine" are all derived from New Sichuan Cuisine. Compared with the authentic old Sichuan cuisine, although it has its own characteristics, it is not the same.

Practice of cooked pork: main ingredients: 250g (thin) pork; Accessories: 45g of green pepper and 30g of green garlic. Seasoning: 20g of sweet noodle sauce, 0g of bean paste10g, 0g of sugar10g, 5g of monosodium glutamate and 30g of soybean oil. Process: 1. Wash the meat and cook the whole piece 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. Sichuan-style pork is delicious and fragrant. I want to eat it again after eating it once.

It not only tastes delicious, but also has high nutritional value. Pork (lean meat): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; Compared with pork in other parts, refined pork is rich in high-quality protein, with less fat and cholesterol, which can be eaten by the general population in moderation.

Green pepper: the fruit of green pepper is rich in nutrition, and the content of vitamin C is higher than that of eggplant and tomato. Among them, spicy capsaicin can stimulate appetite and help digestion, and contains antioxidant vitamins and trace elements, which can enhance people's physical strength and relieve fatigue caused by work and life pressure. It is also rich in vitamin K, which can prevent and treat scurvy, and has an auxiliary treatment effect on gingival bleeding, anemia and vascular fragility.

Its unique taste and capsaicin can secrete saliva and gastric juice, stimulate appetite, help digestion, promote intestinal peristalsis and prevent constipation. Green garlic: Green garlic contains protein, carotene, vitamin B 1, B2 and other nutrients.

Its spicy taste mainly comes from capsaicin, which has the function of invigorating spleen and promoting digestion. It also has a good bactericidal and bacteriostatic effect, and can effectively prevent diseases caused by environmental pollution such as influenza and enteritis.

Green garlic has a certain protective effect on cardiovascular and cerebrovascular diseases, which can prevent thrombosis, protect the liver, induce the activity of liver cell detoxification enzymes, block the synthesis of nitrosamine carcinogens, and play a certain role in preventing cancer.

3. Write a composition about the practice of Sichuan-style pork.

Ingredients pork belly 500g green pepper 1.

Accessories: 2 slices of ginger, 3 slices of onion, 3 slices of pepper, appropriate amount of sweet noodle sauce 65438+ 0 teaspoon of Pixian bean paste, 2 tablespoons of sugar 65438+ 0 teaspoon of lobster sauce 65438+ 0 teaspoon of cooking wine 65438+ 0 teaspoon of soy sauce 65438.

Practice of cooked pork

1. Put the pork belly in cold water, add ginger, onion, pepper and cooking wine, and boil until it boils, skimming the froth.

2. Continue to cook the pork belly until it is medium-cooked, that is, the cold water after the pork belly can be easily fished out with chopsticks.

3. Slice pork belly after cooling to room temperature.

4. Slice the green pepper and cut the onion into sections.

5. Chop Pixian bean paste and lobster sauce.

6. Heat the oil in a hot pot, stir-fry the pork belly until the meat slices curl, and take out the lamp socket for later use.

7. Pixian bean paste leaves the bottom oil and stir-fry the red oil.

8. Add the pork belly that has just been fished out, then add lobster sauce, sweet noodle sauce and sugar and stir fry.

9. Transfer soy sauce and cooking wine

10. Add green pepper pieces and stir-fry until it is broken. Finally, add the onion pieces and stir fry slightly.

4. Composition I like the first natural paragraph of Sichuan meat. There is a famous Sichuan dish "Sichuan meat" in our hometown. The sliced meat is thin, crystal clear, fat and thin, and it is fat but not greasy when bitten in the mouth, with a long aftertaste. Won the love of the people in the mountain city.

Today I also tried to cut a piece of "cooked pork". In the afternoon, before going out, my second aunt took out a piece of meat from the refrigerator and put it in a pot to cook. She told me to turn off the fire when the meat was cooked, and wait until she got home. Twenty minutes later, when the meat was cooked, I turned off the fire and thought, "If I cut the meat, my second aunt will be very happy to come back."

Do it. I picked up the knife and began to work. But at this moment, I'm confused. I really can't do it with such a big piece of meat. After careful consideration, I decided to cut the skin first and separate it from the meat with a knife. Just in the middle of eating, I suddenly remembered that all the meat I used to eat was skinned! So, I stopped my work and began to think slowly about the solution to this difficult problem. Finally, I remembered how adults cut meat, so I imitated it, but this knife was always in my hand. The first piece was cut without skin, the second piece was cut with thick fat and skin, and the third piece was cut until there was no separation of skin and meat, but it was too thick, 1, 2 cm thick ... At the last stop, a plate of meat was cut, but it made people lose their appetite.

In the afternoon, my second aunt came back and saw the meat I cut. She smiled and said to me, "Yes, yes! Just some ... "In the evening, my second dad fried the meat I cut and served it on the table. Everyone can't eat chopsticks when they see this "unusual" Sichuan-style pork. Some people looked at this plate of meat motionless, some people boldly took a piece and tasted it, some people looked strange, others were dumbfounded ... Seeing their discomfort, I was embarrassed to spit out my tongue, but it seemed that the simplest thing was not easy to do!

5. Sichuan huiguorou composition 500 words Speaking of "huiguorou", many people are excited about the cells in their mouths.

My brother often thinks that if anyone fried Sichuan-style pork in those days, the whole yard knew that someone would eat Sichuan-style pork because it was so delicious! Now Sichuanese will order Sichuan-style pork when they go to restaurants, because Sichuan-style pork is so attractive! After coming back from other places, Sichuanese can't wait to let Sichuan style stew pork into their mouths, because Sichuan style stew pork is slightly equal to their hometown! A dish in Sichuan is as high as its status and as low as it is. This is Sichuan pork! Sichuan * * * and ordinary people love to eat, this is Sichuan pork! Search on Google and you will find nearly100000 items. This is Sichuan pork! A dish hides the shadow of a theory, or Sichuan pork! It is not an exaggeration to define Sichuan-style pork. Did Sichuanese create Sichuan style pork, or did Sichuanese become Sichuanese because of Sichuan style pork? Although it's hard to say, it's no accident that Sichuanese cook Sichuan pork.

Sichuan pork originated from folk sacrifices. It is also called "Sichuan pork" because the cooked pork sacrificed to ghosts and ancestors is brought back to the pot to eat after offering sacrifices. You see, regardless of the majesty of ghosts and gods and ancestors, even the sacrifices were eaten! Sichuanese love to eat, and the temperament of attaching importance to reality and neglecting name is fully revealed by "Sichuan pork".

Sichuan is called Tianfu, which is rich in pork, and the basic raw materials of Sichuan pork are guaranteed. The basic ingredients of Sichuan-style pork are pork, green pepper or garlic sprout, Pixian watercress, sweet noodle sauce and salt.

Pork is the main ingredient, and everything else is an ingredient. Throughout the ages, in all directions, folk dining tables and official banquets, Sichuan-style Sichuan-style pork must be meat, which has never changed.

Of course, Sichuan vegetarian "melon and melon" is an exception. In recent years, pork, the main component of cooked pork, has also undergone some changes, such as "bacon re-cooking" and "beef re-cooking", but the former is still pork, while the latter is deformed but not changed.

There are 30 million families in Sichuan, and there are10 million ways to cook cooked pork. It is only a "basic principle" that Sichuan-style pork is based on pork, and other materials can be easily adapted to local conditions.

Instead of green peppers/garlic sprouts, Sichuanese have created "Red Pepper Return to Pot", "Celery Return to Pot", "Jiang Dougan Return to Pot", "Guo Kui Return to Pot", "vermicelli Return to Pot" and "New Year Cake Return to Pot". For Pixian douban, you can change it to douchi; The sweet noodle sauce can be replaced by red soy sauce or white sugar.

In addition, some families want to add soaked ginger to Sichuan-style pork, and some housewives oppose the use of soy sauce and think that salt must be used. It is this practice of "ten million kinds" of Sichuan-style pork that has formed different schools of Sichuan-style pork in the southeast and northwest.

The essence of Sichuan cuisine is "one dish is blind, and a hundred dishes are square". The essence of Sichuan cuisine can be called a variety of dishes. Is there really a "million ways" to make Sichuan-style pork? From a mathematical point of view, it is obviously questionable. But this does not prevent me from discovering other characteristics of Sichuan-style pork.

Huiguo has the openness to absorb the advantages of other cuisines or dishes. For example, adding ginger to Sichuan cuisine is a way to absorb the fish flavor of Sichuan cuisine, and making Sichuan cuisine taste sweet is a way to absorb sweet and sour dishes.

Back to the pot * * * has a broad spectrum and adapts to the taste of any diners. For example, pork leg meat is useful in the main menu of pork, but in order to satisfy the habit of some people who prefer fat meat, some people choose pork belly and ribs; For another example, Pixian douban is made of pepper in basic ingredients, so in order to make people who are afraid of spicy taste delicious, people use lobster sauce and brown sugar instead; For another example, some people like to eat large pieces of meat, and the famous Guanghan Lianshan Sichuan style pork came into being-Lianshan Sichuan style pork is as big as the palm of your hand.

Back to the pot * * * has the development with the times. No one can say for sure. Sichuanese who love life, make waves in the market and have the courage to innovate will also make all kinds of "Sichuan-style pork".

6. Sichuan huiguorou composition 500 words Speaking of "huiguorou", many people are excited about the cells in their mouths.

My brother often thinks that if anyone fried Sichuan-style pork in those days, the whole yard knew that someone would eat Sichuan-style pork because it was so delicious! Now Sichuanese will order Sichuan-style pork when they go to restaurants, because Sichuan-style pork is so attractive! After coming back from other places, Sichuanese can't wait to let Sichuan style stew pork into their mouths, because Sichuan style stew pork is slightly equal to their hometown!

A dish in Sichuan is as high as its status and as low as it is. This is Sichuan pork! Sichuan * * * and ordinary people love to eat, this is Sichuan pork! Search on Google and you will find nearly100000 items. This is Sichuan pork! A dish hides the shadow of a theory, or Sichuan pork!

It is not an exaggeration to define Sichuan-style pork. Did Sichuanese create Sichuan style pork, or did Sichuanese become Sichuanese because of Sichuan style pork? Although it's hard to say, it's no accident that Sichuanese cook Sichuan pork.

Sichuan pork originated from folk sacrifices. It is also called "Sichuan pork" because the cooked pork sacrificed to ghosts and ancestors is brought back to the pot to eat after offering sacrifices. You see, regardless of the majesty of ghosts and gods and ancestors, even the sacrifices were eaten! Sichuanese love to eat, and the temperament of attaching importance to reality and neglecting name is fully revealed by "Sichuan pork".

Sichuan is called Tianfu, which is rich in pork, and the basic raw materials of Sichuan pork are guaranteed. The basic ingredients of Sichuan-style pork are pork, green pepper or garlic sprout, Pixian watercress, sweet noodle sauce and salt. Pork is the main ingredient, and everything else is an ingredient. Throughout the ages, in all directions, folk dining tables and official banquets, Sichuan-style Sichuan-style pork must be meat, which has never changed. Of course, Sichuan vegetarian "melon and melon" is an exception. In recent years, pork, the main component of cooked pork, has also undergone some changes, such as "bacon re-cooking" and "beef re-cooking", but the former is still pork, while the latter is deformed but not changed.

There are 30 million families in Sichuan, and there are10 million ways to cook cooked pork. It is only a "basic principle" that Sichuan-style pork is based on pork, and other materials can be easily adapted to local conditions. Instead of green peppers/garlic sprouts, Sichuanese have created "red peppers", "celery", "jiangdougan", "Guo kui", "vermicelli" and "rice cake". For Pixian douban, you can change it to douchi; The sweet noodle sauce can be replaced by red soy sauce or white sugar. In addition, some families want to add soaked ginger to Sichuan-style pork, and some housewives oppose the use of soy sauce and think that salt must be used. It is this practice of "ten million kinds" of Sichuan-style pork that has formed different schools of Sichuan-style pork in the southeast and northwest. The essence of Sichuan cuisine is "one dish is blind, and a hundred dishes are square". The essence of Sichuan cuisine can be called a variety of dishes.

Is there really a "million ways" to make Sichuan-style pork? From a mathematical point of view, it is obviously questionable. But this does not prevent me from discovering other characteristics of Sichuan-style pork. Huiguo has the openness to absorb the advantages of other cuisines or dishes. For example, adding ginger to Sichuan cuisine is a way to absorb the fish flavor of Sichuan cuisine, and making Sichuan cuisine taste sweet is a way to absorb sweet and sour dishes. Back to the pot * * * has a broad spectrum and adapts to the taste of any diners. For example, pork leg meat is useful in the main menu of pork, but in order to satisfy the habit of some people who prefer fat meat, some people choose pork belly and ribs; For another example, Pixian douban is made of pepper in basic ingredients, so in order to make people who are afraid of spicy taste delicious, people use lobster sauce and brown sugar instead; For another example, some people like to eat large pieces of meat, and the famous Guanghan Lianshan Sichuan style pork came into being-Lianshan Sichuan style pork is as big as the palm of your hand. Back to the pot * * * has the development with the times. No one can say for sure. Sichuanese who love life, make waves in the market and have the courage to innovate will also make all kinds of "Sichuan-style pork".