my brother often feels that in those days, if any family fried Sichuan style pork, then the whole courtyard knew that so-and-so would eat Sichuan style pork, because it was so delicious! Nowadays, Sichuanese will order Sichuan-style pork when they go to restaurants, because Sichuan-style pork is so tempting! After returning 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!
For Sichuan, the status of a dish is as high as it is high, and as low as it is low. This is Sichuan style pork! Sichuan central leaders and ordinary people love to eat, this is Sichuan style pork! Search on google, and nearly 1, items will be found. It's Sichuan style pork! A dish hides the shadow of a theory, or Sichuan style pork!
It's not an exaggeration to define Sichuan style pork. Did Sichuan people create Sichuan-style pork, or did Sichuan people become Sichuan people because of Sichuan-style pork? Although it's hard to tell, it's no accident that Sichuan people made Sichuan pork.
Sichuan-style pork originated from folk sacrifices, in which the cooked pork that worships ghosts and gods and ancestors is brought back to the pot to eat, so it is also called "Sichuan-style pork". Look, regardless of the majesty of ghosts and gods and ancestors, they even ate the sacrifice! Sichuan people love to eat, and their 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 style 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, while others are ingredients. Throughout the ages, in all directions, folk dining tables, official banquets, and Sichuan style stew pork must be meat, which has never changed. Of course, Sichuan vegetarian meal "winter melon back to the pot melon" is an exception. In recent years, pork, the main ingredient of cooked pork, has also undergone some changes, such as "cured meat is cooked again" and "beef is cooked again", but the former is still pork, while the latter is deformed but unchanged.
There are 3 million families in Sichuan, and there are 1 million ways to cook cooked pork. It is only a "basic principle" to use pork as the main ingredient of Sichuan style pork, and other materials can be easily changed according to local conditions. Instead of green pepper/garlic sprout, Sichuan people have created "red pepper returning to the pot", "celery returning to the pot", "Jiangdou Gan returning to the pot", "Guo kui returning to the pot", "vermicelli returning to the pot" and "rice cake returning to the pot". For Pixian watercress, it can be replaced by 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, arguing 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 blindly, one hundred dishes in a hundred squares", and the essence of Sichuan cuisine can be called one dish with a hundred flavors and a thousand different flavors!
Is there really a "million ways" to cook Sichuan style pork? From a mathematical point of view, it is obviously doubtful. But this doesn't prevent me from discovering other characteristics of Sichuan style pork. Sichuan style pork has the openness of absorbing 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 letting Sichuan cuisine taste sweet is a way to absorb sweet and sour dishes. Sichuan style pork has a broad spectrum to suit the taste of any diners. For example, pork leg meat is useful in the main ingredient pork menu, but in order to satisfy some people's habit of preferring fat meat, some people choose pork belly and pork ribs; For another example, Pixian watercress in the basic ingredients is made of pepper, so in order to make those who are afraid of spicy taste delicious, people use lobster sauce and red grain sugar instead; For another example, some people like to eat large pieces of meat, and the famous Guanghan Lianshan Sichuan style stew pork came into being--------Lianshan Sichuan style stew is as big as a palm. Sichuan style pork has the development of keeping pace with the times. No one can tell. Sichuanese who love life, make waves in the market and are innovative will also make a variety of "Sichuan-style Sichuan-style pork".