Sichuan-style pork is rich in nutrition, including pork, green pepper, onion and other substances. How to make Sichuan-style pork delicious? Classic Sichuan cuisine pays attention to "cutting, boiling and frying". Authentic Sichuan-style pork should be fragrant but not greasy in the mouth, and fried in oil, which is not hard or firewood and very delicious.
Ingredients: pork belly, green pepper, red pepper, onion, onion, ginger, dried pepper.
Seasoning: bean paste, soy sauce, cooking wine, salt, chicken essence, sugar and pepper.
Exercise:
1, Pork processing: Cut the onion into sections and ginger into sections, rinse the pork in a pot with cold water, add some cooking wine to remove the fishy smell, boil it with strong fire, skim the floating foam after the water is boiled, turn the pork over, cook for about five minutes, and stick it with chopsticks until it is transparent. Take out the pork, cool it in cold water, and suck up the water on the surface of the pork.
2. Preparation of ingredients: prepare green and red peppers, remove the seeds from the peppers, and cut them into diamond-shaped pieces. Cut the red pepper into diamond blocks, cut the onion into sections, grab it evenly, put it in a plate, cut the ginger slices and cut the green onions, prepare two dried peppers and put them in a plate for later use.
3. Stir-fry pork: cut the meat, cut the pork into pieces and put it in the pot for later use. Put the pork in the pot, stir-fry the pork and stir-fry the lard, so that the fried dishes will not be too greasy and be fished out for later use.
4. Cooking ingredients: pour oil into the pot, add onions, ginger and dried peppers when the oil is hot, add a spoonful of bean paste, stir fry in red oil, add meat slices, add a little soy sauce, remove the fishy smell of cooking wine, and then add green peppers and onions.
5, seasoning: under the seasoning, put a small amount of salt, a small amount of chicken essence, white sugar to refresh, put some pepper, Sichuan pork out of the pot.