Historical and cultural background
The history of Sichuan-style pork can be traced back to the Ming Dynasty, with a history of more than 500 years. In the traditional food culture of China, pork has always been regarded as one of the important ingredients, and Sichuan cuisine has become a popular dish in the Sichuan cuisine family because of its unique cooking method and delicious taste.
Manufacturing methods and characteristics
Sichuan-style pork is made by cutting the pork with skin into slices or shreds, frying with hot oil until it is 80% cooked, adding ingredients such as green pepper, garlic and ginger, stirring evenly, and finally adding seasonings such as bean paste, and stirring until it tastes delicious.
After being fried, the pork in Sichuan cuisine is tender, fresh and spicy, which has become a classic dish in Sichuan cuisine.
Status and influence
Sichuan cuisine is a very popular dish in Sichuan cuisine, not only in Sichuan, but also all over the country. Due to the unique production technology and moderate cooking difficulty, Sichuan-style pork is suitable for all kinds of people, including restaurants and family kitchens.
In addition, a series of changes have taken place in Sichuan cuisine, such as sliced pork, shredded pork, steamed stuffed bun, covered rice, etc., which have become an important part of Sichuan cuisine culture and played an important role in promoting Sichuan cuisine culture and enhancing the international influence of Chinese food culture.
I hope the above answers can help you.