Practice of cooked pork
major constituent
300 grams of pork? Onion 1? 1 green pepper? Red pepper for 3 people 1
Attachment others
Four cloves of garlic? The right amount of chicken essence? Three dried peppers? 5 grams of ginger? Douban 10g? 5 ml of soy sauce? 5 ml of soy sauce? 5 ml of old wine? Two shallots? Proper amount of salt
Step by step
1
Take a piece of pork, preferably fat and thin pork belly.
Step by step
2
Slice the pork and be careful not to cut it too thick.
Step by step
three
When the pot is 80% hot, pour in rapeseed oil, turn off the heat, pour in the chopped pork and stir fry, and take out the fried lard with a spoon.
Step by step
four
After the lard is basically cooked, leave the oil in the pot, add the dried pepper, garlic and ginger, add a spoonful of watercress and stir fry until fragrant.
Step by step
five
Add wine, soy sauce and soy sauce, continue to stir-fry and color, and then take out the pot for later use.
Step by step
six
Don't wash the pot, just add some rapeseed oil and stir-fry onions. When frying onions, pat them open as much as possible.
Step by step
seven
Pour in green and red pepper slices, and continue to stir-fry until 80% done.
Step by step
eight
Add the freshly fried pork and stir fry. This is called returning to the pot.
Step by step
nine
Bean paste is salty. You can try adding salt and chicken essence according to your personal taste.
Step by step
10
After adding the shallots, collect the juice and put it on a plate.
Sichuan style pork finished product map.
Cooking Skills of Sichuan Pork
skill
Sichuan style pork is more delicious with green peppers and onions as side dishes. Many restaurants serve Chinese cabbage directly, which is too casual. \ n Don't fry pork with high fire to prevent lard from sticking to the pan; \ nOnions are relatively difficult to cook, so you can fry onion slices first and then put green and red pepper slices;