It is not difficult to cook cooked pork. Simply put, it is also called cooking, but elephants are invisible. It's not easy to cook this simple home-cooked dish. There are many doorways in it. Share the authentic methods of cooking pork in Sichuan, and remember three key steps. The cooked pork is fragrant but not greasy, and it is too expensive to eat rice!

Braised pork slices in brown sauce

Prepare ingredients: Erdao pork (or pork belly), garlic sprout, Pixian bean paste, sweet noodle paste, red pepper, vinegar, sugar, salt and chicken essence.

1, it's best to choose two-knife pork, also called back-buttock pork. The meat here is tight, thin and six-fat and four-fat. It is best to use a little pork belly at a time, but not too thin, too thin and too greasy. Roast the pork with skin in a clean pot until the skin is brown and scrub it clean.

Key step 1: When cooking pork dishes, the fishy smell is inedible. Most of the fishy smell of pork comes from the fat under the pigskin, which can be eliminated by roasting with fire.

2. After the pork is processed, put it in a boiling pot and cook for about 10 minutes. When it is 78% mature, it can be taken out and put into cold water to cool the slices.

3. Slices can be cut thinner, so there will be a "swallow-shaped" curl when frying, and the dishes will look better. Just cut it thicker at home, it will be more fragrant and enjoyable. 2 tablespoons Pixian bean paste chopped.

The key step 2: Pixian bean paste should not be scooped out and used directly. Chop it before using it, so it will not only taste better, but also have better color.

4, a small amount of oil in the pot, pour into the pork belly slices, stir fry over medium heat until the oil is out, and the surface is brown.

5. Pull the fried meat slices to the side of the pot. If there is too much lard, you can scoop some of it and fry Pixian bean paste into red oil.

6. Add 2 tablespoons of sweet noodle sauce, half a spoonful of sugar, dried peppers (fresh peppers such as Vitex negundo L. are better, and dry peppers are used for those who are afraid of spicy), Jiang Mo, minced garlic, appropriate amount of salt and chicken essence, stir-fry evenly over high fire, and pour 2 tablespoons of vinegar along the edge of the pot, stir-fry evenly.

The key step 3: add some vinegar to stir-fry the pork, which will add flavor and relieve boredom and taste better. Don't forget.

7. Finally, add the green garlic seedlings, stir fry a few times, and serve.