Among all kinds of Sichuan cuisine recipes in 1970s and 1980s, the first main dish of pork dishes was "big knife meat", which is a popular dish with strong local flavor and originated from folk sacrifices. After cooked meat is used for ancestor worship, it is taken home with seasoning and fried in a pot.
Introduction of big knife meat:
There are dozens of kinds of Sichuan knife meat, and the cooking methods are basically the same, but the side dishes are different. There is also a special and unique "Lin brand knife meat" (named after Lin, a modern Sichuan scholar and calligrapher).
Knife meat is also called "boiled pork" in Chengdu, and its cousin is "dry steamed knife meat". The main ingredient is not soup cooking, but dry steaming, not frying or cooking.
Therefore, the original flavor of meat disappears less, the color is red and bright, the fat is rich, and the taste is strong and fragrant. His cousin's "stir-fried meat with sliced raw meat" is directly fried with lobster sauce, not sweet noodle sauce. His cousin "Fried Meat with Sauce" took out the douban in the seasoning and aggravated the sweet noodle sauce. His brother-in-law also has green pepper knife meat, pickles knife meat, lotus white knife meat and lobster sauce.