The practice of cooked pork cooked pork [raw materials] pigskin hind leg meat, garlic sprout, Pixian watercress, soy sauce, sweet noodle sauce, monosodium glutamate and melted lard. [Cooking method] 1. Scrape and clean the pork, put it in a soup pot and cook it until it is just cooked, take it out and cool it and cut it into pieces. Wash garlic sprouts and cut into horse ears. 2. Put oil in the pot, add pork slices and stir-fry until the oil is "light nest", add chopped Pixian watercress and stir-fry until fragrant and colorful, add sweet noodle sauce and stir-fry until fragrant, add soy sauce, garlic sprouts and monosodium glutamate and stir-fry until the garlic sprouts are broken. Serve. Features: Strong fragrance, fresh and slightly sweet color. Sichuan Famous Cuisine: Authentic Sichuan Pork Sichuan Pork is a famous Sichuan dish and a home-cooked dish. In Sichuan, everyone can cook and everyone loves to eat. Last year, Chengdu rated 12 Sichuan people's favorite dishes, and Sichuan-style pork topped the list, showing its delicious taste. Sichuan style pork, also called "boiled pork", has a long history. Cooked pork is said because the meat is cooked or steamed for the first time, then cooled, sliced and cooked for the second time. (Now there are "returned potatoes" and so on. ) Sichuan style pork with meat, fat and thin, fat but not greasy, smells fragrant and tastes cool. I'm drooling while typing. P ... to make Sichuan-style pork, the ingredients should be fine-thin-skinned pork with two knives at the bottom is the best! Not pork belly, ribs, etc. It's not all lean meat, and it's not good to use tenderloin as firewood. There used to be a saying in the industry: a pig can't cook a few pieces of cooked pork. It shows that there are other ingredients: garlic seedlings, which Beijing people call "green garlic". It was strange in Beijing before. People in Beijing call us garlic seedlings, but garlic seedlings are called green garlic and Chinese cabbage is called rape. Rape is another thing in Sichuan. Sometimes I wonder, maybe many chefs in Beijing cook Sichuan food according to recipes, otherwise how could they add garlic to Sichuan food? ! ! To say a few more words, I think the spicy taste of Sichuan cuisine is related to many fake chefs besides the characteristics of Sichuan cuisine itself! (Sometimes it makes people's blood boil, which makes many people only remember spicy food and forget other things, even neither donkey nor horse: ((Besides hindquarters and garlic sprouts, it is seasoning, and Pixian watercress is also indispensable. It is the "soul of Sichuan cuisine" (Sichuan's "homely flavor"). When you buy it, you must make sure that the Juancheng brand is genuine, black and red. Don't buy black and salty inferior products), as well as sweet noodle sauce, ginger and pepper. Of course, you can also prepare some radishes or winter melons (sell them first, and then tell you what they are for: p After the meat is selected, you should cook it for the first time (steamed pork is also acceptable, called "dry steamed pork"), throw a large piece in cold water, and don't forget to put some peppers and pat a piece of ginger in it. Boil it until it is raw (just put chopsticks through the skin), take it out to cool, cut it into large and thin pieces with a sharp blade (not as thick as some people's faces), and cut the garlic seedlings into horse ears (technical term, oblique cutting, like a diamond). Didn't you just eat radish/wax gourd? Cut it into thick slices with a knife. After the meat is taken out, throw it into the soup and continue to cook. After PA is cooked, add salt and monosodium glutamate, which is a delicious "Lian Guo Tang". There are good dishes to drink and good soup to eat: frying pork is very simple. The pot is hot and there is no oil. Just put the meat in and fry it until it spits oil, and it's done. Add watercress, stir-fry and color, then add a little sweet noodle sauce, add a proper amount of salt to taste the fragrance (it is also fragrant without monosodium glutamate at home), then add garlic seedlings and stir-fry, and take off the pot! ! ! Delicious and flattered, not drooling! The fragrance drifted into the distance. In the past, the whole family often fried Sichuan-style pork, which made several families drool: P … Say a few more words, and there is also a kind of "Lianshan Sichuan-style pork", which is also very famous. Sliced meat is bigger and thinner! ! ! It's bigger than you can imagine. It's a slap in the face. 1 Jin of meat is 8- 10. Don't be afraid. It is delicious. I think I may lose my share in the blink of an eye, hehe:)) In addition, I have to put the pieces of white flour cake in and fry them together. In this way, there are red, white and green colors; On the taste, there are crisp, soft and tough, which complement each other and add color to the beauty! ! ! !

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