Fried pork is a famous traditional dish in Sichuan and a masterpiece of Sichuan cuisine. Salted pork slices are tender, deep red in color, sweet and crisp, delicious and unique in flavor. It is famous in Sichuan and Chongqing, and it is a good appetizer. It's delicious when cooked at home. Many people say it's not delicious, but in fact they don't have the method. This is for you.
First, pork is generally cooked with pig hind legs and some with pork belly. The meat in these parts is fat and thin, and fat and thin alternate. The fried pork is delicious but not greasy, and it tastes good. Whether it is cooked with pig hind legs or pork belly, you should choose fresh pork. When we buy meat, we'd better choose fat and thin pork. The color of fresh pork is light red or light pink, with no peculiar smell and good hand feeling.
Second, the production steps 1, ingredients: hind leg meat, garlic sprouts, green peppers.
Seasoning: Douchi, bean paste, cooking wine, soy sauce, salt, sweet noodle sauce and monosodium glutamate.
2. Wash the pork, cut it into thin slices, about 0.2 cm, pick the garlic seedlings, wash and cut into sections, remove the pedicels of green peppers, remove seeds, wash and shred for later use.
3. Boil the oil in the pot, put the meat slices in the oil heat, add some salt, stir fry over medium heat until the water in the meat evaporates and the oil in the pot becomes clear. Add a little cooking wine and stir-fry to remove the fishy smell of meat.
4. Turn off the heat, add bean paste and fermented soybean, stir fry, stir fry sauce and pork evenly, add garlic sprouts, green pepper, soy sauce and sweet noodle sauce, stir fry garlic sprouts with high fire, add monosodium glutamate, stir fry evenly and take out.
Third, fried meat with salt is a delicious tip 1. It's best to cook this dish with hind legs or pork belly. There are fat and thin, and the taste is getting better and better after it is made. When cutting meat, be sure to cut it thin. The salt fried meat made in this way is fat but not greasy, sweet and crisp.
2. Add a little salt when frying the meat to give the meat a bottom taste. The meat should be fried until the water evaporates. You can't put watercress until the oil in the pot is clear. The oil is unclear, indicating that there is still water, and the watercress will not fry. That's great.
3. When frying meat, adding cooking wine can remove the fishy smell of meat, or you can match your favorite side dishes, not necessarily garlic seedlings, such as garlic, red pepper and green bamboo shoots.
4. Just fry the garlic seedlings until they are raw. Don't fry for too long. They are not good-looking or delicious, which will affect the taste. Don't put salt in the back except when frying meat, because bean paste and sweet noodle paste are salty, and adding salt will be too salty.
Summary: Through the above analysis, we know how to make salt-fried meat delicious. First, we should choose fresh pork with fat and thin, so as to be delicious. When cutting meat, we should cut it thinner. When frying meat, stir-fry until the water in the meat evaporates and the oil in the pot becomes clear, then add watercress and stir-fry the garlic seedlings until raw. Don't cook for a long time.