manufacturing method
1, pork belly with skin in cold water, add onion, ginger slices, 7 or 8 pieces of pepper, and boil the yellow wine.
2. Skim the floating foam, cook until it is 80% mature, take it out and cool naturally (chopsticks can be inserted).
3. Slice the meat, slice the ginger and garlic, and cut the onion obliquely.
4. First pat off the white part of the green garlic with a knife, and then cut it obliquely into sections for later use.
5. Heat the wok, add a little oil, and saute Chili, pepper and onion ginger.
6. Stir-fry the meat slices until the color of the meat slices becomes transparent and the edges are slightly rolled up.
7. Put the meat on one side of the pot, add Pixian bean paste (you can chop it first) and stir-fry the red oil.
8. Add a little soy sauce or sweet noodle sauce and color it properly. Stir well with the sliced meat.
9, add green garlic, order a little cooking wine, and the sugar is cooked.
1. Choose the best meat: fresh pork slaughtered that day, the fat one has four hind legs and two knives, and the thin one has six wide fingers, which are too fat and greasy, too thin and burnt, too wide and too narrow to shape.
2. cook the meat should be seasoned: fresh water and cook the meat are hard to produce raw meat. Therefore, after the water is boiled, add ginger (patted with a knife), onion, garlic and pepper to hang the soup until it is fragrant, and then add the washed pork. When it is cooked, it should be picked up for use, and it should not be cooked too soft.
Sichuan style pork Sichuan style pork (4 kuai)
3. Cut the meat skillfully: Many people wait for the meat to cool before cutting. The meat is fat and crisp, and it is hot when it is hot, so it is difficult to cut it evenly. A knowledgeable chef soaked the selected meat in cold water and then cut it while it was hot. If you have a refrigerator, you can put the freshly cooked meat in the quick-freezing room for two or three minutes, which makes it easier to cut.
4. The ingredients should be appropriate: the watercress must be authentic Pixian watercress, chopped with a knife, and the soy sauce should be thick and can be hung on the bottle wall.
5. Get the right heat when suffering: Mastering the heat is the key to cooking pork. Stir-fry the minced Pixian watercress with medium fire to make the unique color and taste of watercress penetrate into the meat. A chef with suitable cooking temperature can cook the meat slices into the shape of a roll nest, commonly known as "light nest". When the sliced meat is nested, add a little sweet noodle sauce and soy sauce immediately, or add a few drops of cooking wine and a little chicken essence to increase the flavor and umami flavor. Then, immediately add the ingredients, change the fire and stir-fry until cooked.