Sichuan famous dish, Sichuan roast pork, also known as boiled pork, is said to be the main course of Sichuan people's first and fifteenth days (to improve their lives). At that time, the practice was mostly to cook in white and then stir-fry. At the end of the Qing Dynasty, there was an academician named Ling in Chengdu, who lived in seclusion at home because of his frustrated career and devoted himself to studying cooking. He changed the original cooked and fried Sichuan-style pork to eliminate the fishy smell of pork, steamed it in a watertight container, and then fried it into a dish. Because it is steamed for a long time until it is cooked, the loss of soluble protein is reduced, the rich and fresh flavor of the meat is maintained, and the original flavor is not lost, and the color is red and bright. Since then, Sichuan-style pork has been steamed for a long time, which is a famous Jincheng and spread widely.

Raw materials: pig hind legs with skin (6 points fat and 4 points thin, the tip of thin pig buttocks is the best) and garlic seedlings.

Seasoning: watercress, soy sauce, sweet noodle sauce, monosodium glutamate and lard.

Cooking method:

1. Scrape the pork clean, put it in the soup pot, put some pepper at the same time, and pat a piece of ginger into it. Cook until it is just cooked (insert it with bamboo chopsticks, if it can be inserted without blood spilling, it is just right; Or take it out and cut it, if there is no blood on the edge), take it out and cool it and cut it into large and thin pieces. Wash garlic sprouts and cut into horse ears.

2. Heat the pan, without oil, add pork slices and stir-fry until the oil is "light nest" (the meat is rolled into spikes), add chopped Pixian watercress and stir-fry until fragrant and colorful, add a little sweet noodle sauce (or sugar) and stir-fry until fragrant, add soy sauce (not needed according to taste), garlic sprouts and chicken essence and stir-fry until garlic sprouts are broken, and serve.

Features: bright color and rich fragrance.

Postscript: If there is no green garlic in the raw material, pepper and garlic moss can be used, but green garlic is the best for two reasons: First, the color is blue and white, and the cooked pork is red and bright, which is the most pleasing to the eye; Second, it is delicious, crisp and tender, refreshing but not greasy, which is unmatched by others. If served with green garlic, the dishes will be light, red, green, red and green, and the taste will be thin, thick, thick and light.

Add a little sweet noodle sauce first, so that the taste is stronger and the dosage will not be too much; The second is to add a little sugar, because the cooked pork is slightly sweet, sweet noodle sauce plays a strong role, and sugar plays a strong role; Thirdly, add some yellow rice wine and cook it with Pixian watercress at the same time, so that the yellow rice wine and watercress interact, which not only has the fragrance of yellow rice wine, but also makes watercress difficult to fry.