As a person who loves Sichuan cuisine, I sometimes ask some Sichuan friends what is the essence of Sichuan cuisine? Many people think it is not bean fish, not the most popular Mapo tofu pepper chicken, but Sichuan pork? Next, we will make this Sichuan dish, the soul of Sichuan cuisine.

1. It is best to choose pork belly with fat and thin for this dish.

Pork belly is prepared together, cut into small pieces and cooked first.

Put the pork belly in a pot with cold water, add a little cooking wine to remove the fishy smell, add a little salt to cook the blood of the pork belly, remove the floating foam after the water boils, turn to low heat and cook for 10 minute, and gently poke it through with chopsticks.

After cooling, cut into 2 mm pieces of meat, which must not be thick, otherwise it will be greasy.

Prepare side dishes

Cut the leaves of the cleaned garlic seedlings into sections, cut the stems into sections with an oblique knife, cut the ginger into sections, cut the onions into sections with an oblique knife, and grab a few dried peppers for later use.

Start cooking

Heat the oil-lubricated pan first, then pour out the hot oil and add the cold oil to prevent the streaky pork from sticking to the pan. Then put the chopped pork belly into the pot and stir-fry for about 2 minutes, and stir-fry the fat inside. After the pork belly is fragrant, pour in a little soy sauce to color, add two spoonfuls of bean paste and stir well.

Add onion, ginger and pepper, stir-fry for a few times with low fire to make the fragrance burst, pour a proper amount of water from the pot, pour a little cooking wine to remove the fishy smell, simmer for 2 minutes with low fire to let the meat slices absorb the taste of the soup, and add 2 grams of salt and 1 gram of chicken powder to taste.

Stir-fry the stems of garlic seedlings first, then stir-fry the leaves of garlic seedlings 10 second. After smelling the fragrance of garlic sprouts, you can go out of the pot and put it on the plate

1. To make Sichuan-style pork, the thickness of the sliced meat should be about 2 mm, not too thick, otherwise the taste will be greasy and not explosive.

2. The garlic seedlings should be cooked last, and the stir-frying time should not exceed 20 seconds, otherwise the fragrance will be greatly reduced.

skill

1. Hang soup before cook the meat, the meat is more fragrant.

2. Laoganma is spicy. If you are not used to it, you can use sweet noodle sauce instead.

3. Cook the meat until it is 78% cooked, and then put it back in the pot. The meat is not easy to fry.

4. To cut the meat well, if possible, you can soak it in ice water for a while.