1: material selection, material preparation and red box washing and cutting preparation.
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Ingredients: you can choose pork belly; Sichuan cuisine, Sichuan cuisine, Sichuan cuisine, Sichuan cuisine, Sichuan cuisine, Sichuan cuisine, Sichuan cuisine, Sichuan cuisine, Sichuan cuisine, Sichuan cuisine, Sichuan cuisine, Sichuan cuisine, Sichuan cuisine, Sichuan cuisine, Sichuan cuisine, Sichuan cuisine, Sichuan cuisine. In fact, the tenderloin is not something that can't be thin, but the taste is easy to show firewood, so you can marinate it with a little vegetable oil.
Of course, it is best to have fat and thin pork. This main ingredient is suitable for salt fried pork and Sichuan style pork. It is best not to skin the fat meat, and let the butcher peel it himself or go home to peel it himself; It doesn't matter if the pork belly is Sichuan-style, and you can even bring some fat.
Accessories: bean paste, lobster sauce, garlic cloves, Jiang Mo, green garlic (garlic sprout), green pepper, red pepper and onion, according to your own preferences. Other side dishes can also be added, such as dried bean curd, fried bean curd, ham, bacon, shredded Zhang Qian, shredded carrot, shredded bean curd skin, prickly heat, bean sprouts, peas and sweet beans.
2 red case washing and cutting preparation and some matters needing attention in cooking
Sichuan flavor, bean paste is essential. If you have put salt in the fried meat, you can put less Sichuan-style bean paste, which is very salty. Pay attention to the amount added.
According to the chef's practice in Sichuan and Chongqing, it is best to cut the bean paste with a knife in advance and chop it for later use. Of course, it is no problem for lazy people to fry like this, that is, to master the heat;
Whether the dried lobster sauce is soaked in water in advance depends on personal taste. Soaked lobster sauce is not easy to fry, and its taste is not the same as that without soaking. It depends on personal taste.
Stir-fried meat with salt, cut the meat slices as large as possible, as thin as possible, and be delicious. You can freeze it in the refrigerator before cutting it, which makes it easier to cut it. It all depends on fencing, but I'm no worse than a swordsman.
Stir-fry the sliced meat. Skilled workers can fry in medium heat. If the cooking is average, you'd better stir-fry slowly. After frying the oil, you can add salt one after another, you can pick a little with a spoon, or you can gently pinch a little with your thumb and forefinger, and gently twist and shake it and sprinkle it on the meat slices in the pot.
Second, the main cooking steps are: fry the meat slices with salt on low fire, fry the red oil with bean paste on low fire, and cook the meat slices with red oil.
Put the sliced meat into the pot, stir-fry slowly until it is slightly Huang Lue burnt, and then you can take it out of the pot, or you can push it aside with a spatula. At this time, you can add pre-cut bean paste and soaked lobster sauce, only use the oil fried in the pot, or pour a little more oil as appropriate, and stir-fry until the red oil is enough. At this time, you can hang the red oil on the meat slices, stir fry with a few shovels, and add cooking wine, yellow wine and lobster sauce. Ordinary household cooking wine is enough.
Three: add side dishes
Then add green garlic, pepper and other side dishes and stir fry;
If some of the selected side dishes are not easy to fry in a short time, it is best to fry the meat slices separately in advance until they are 70% or 80% mature, and put the semi-finished products out of the pot for later use. Finally, after the step of stir-frying the red oil and seasoning wine in the bean paste, put the spare semi-finished products into the pot and stir-fry.
Four: add seasoning and stir fry.
Add side dishes and stir-fry;
At this time, if you prepare a bowl of soy sauce in advance (if you don't want the color to be too heavy, it's best to light soy sauce, because bean paste is also colored), monosodium glutamate or chicken essence, less sugar, less pepper powder or five-spice powder, pepper oil or Chili oil, you can also add a small amount. At this time, you should fry with the pan.
If you don't prepare a bowl of juice in advance, then chicken essence, sugar, soy sauce and other seasonings should be cooked faster in Aauto at this time, and stir-fry quickly.
Five: finish eating.
Turn off the fire.
Pick up the pot and put it on the plate.
Six: Summary
The main steps are material selection and preparation, red case washing and cutting preparation, frying meat slices with low fire salt, frying red oil with low fire bean paste, hanging red oil and cooking wine on the meat slices, adding green garlic, stir-frying until it is broken, adding various seasonings, stir-frying and putting on a plate.
The home-cooked fried meat with salt is simple and simple, mainly in the details.
Everyone's home cooking method is different.