What seasoning do you put in Sichuan pork?
1, put it in a cold water pot, cook until the pork belly is cooked, turn off the fire, and soak the pork belly in the original soup until it is cool.
2. Cut the green pepper and red pepper into sections with an oblique knife.
3. After the pork belly is cool, take out the slices.
4. Heat the wok, add a small amount of oil, add chopped pork belly and stir fry to get oil.
5. Plan the fried pork belly aside, add a spoonful of bean paste and stir fry in red oil.
6. Add 1 tbsp soy sauce and 1 tbsp spiced powder and mix well.
7. Then add half a spoonful of sugar to taste, and stir-fry for fragrance.
8. Add the pepper segments and stir well, then add the chicken essence to taste.
Common practices of cooked pork
Practice of cooked pork 1
1, raw material: pork belly, or pork rump, commonly known as two-knife meat.
2, raw materials: green pepper, green garlic, lobster sauce, Pixian bean paste.
3. Put the meat in cold water, bring it to a boil, cook until the meat is just cooked, and cut it into thin slices after the meat is cool.
4, meat in cold water, boil over high fire, cook until the meat is just cooked (chopsticks can penetrate blood-tight water), and cut into thin slices after the meat is cool.
5. Start the oil pan and stir-fry the meat slices.
6. When the meat slices are a little curly, mix Pixian bean paste evenly.
7. Add chopped lobster sauce and stir fry.
8. Add green peppers and stir-fry until green.
9. Finally, add the green garlic and stir-fry for fragrance.
10 finally add sugar and season with chicken essence.
Practice of cooked pork II
1, pork belly with skin in cold water, add onion, ginger slices, 7 or 8 pieces of pepper, and boil the yellow wine.
2. Skim the floating foam, cook until it is 80% mature, take it out and cool naturally (chopsticks can be inserted).
3. Slice the meat, slice the ginger and garlic, and cut the onion obliquely.
4. First pat off the white part of the green garlic with a knife, and then cut it obliquely into sections for later use.
5. Heat the wok, add a little oil, and saute Chili, pepper and onion ginger.
6. Stir-fry the meat slices until the color of the meat slices becomes transparent and the edges are slightly rolled up.
7. Put the meat on one side of the pot, add Pixian bean paste (you can chop it first) and stir-fry the red oil.
8. Add a little soy sauce or sweet noodle sauce and color it properly. Stir well with the sliced meat.
9, add green garlic, order a little cooking wine, and the sugar is cooked.
Practice of cooked pork 3
1. Heat the clean pot, hold the lean meat by hand, and make the pigskin stick to the bottom of the pot. When the pigskin is golden yellow, take it out and scrape it under water.
2. Take a clean pot, inject water that can submerge the meat, add ginger and garlic slices, onion segments and pepper to boil, and boil out the fragrance.
3. Cook the pork in the pot until the chopsticks can penetrate, take it out, and immediately put it in the freezer for 3 to 5 minutes.
4. After the ginger is cut into three pieces, the rest is cut into foam and the garlic is cut into foam; Cut the green garlic into horse ears.
5. Chop watercress and lobster sauce.
6. Take the pork out of the quick-freezing room and slice it while it is hot.
7. Put the oil in the wok, put the meat slices in the wok, add the watercress and black bean paste and stir-fry until the meat slices roll into a nest.
8. Push the meat aside and stir-fry the ginger and garlic.
9. Add sweet noodle sauce, soy sauce, cooking wine, and chicken powder as appropriate until they are evenly tasted.
10. Finally, add the green garlic and fry until it is cut.
Knowledge of food collocation of Sichuan pork.
Pork belly+quail: make your face black
Pork belly+crucian carp: qi stagnation
Pork belly+water chestnut: easy to cause abdominal pain.
Pork belly+coriander: gas consumption
Pork belly+lily: poisoning
Pork belly+chrysanthemum: poisoning
Pork belly+snail: it is easy to hurt the stomach and cause hair loss.
Pork belly+licorice: bad for the stomach.