Chongqing pork is a traditional dish of Sichuan folk, also called boiled pork, which can be boiled. Because of its long history and numerous consumers, it has become a famous Sichuan dish with unique flavor. Every family in Sichuan can cook Sichuan-style stew pork, but you can't eat Sichuan-style stew pork. As the saying goes, "Don't eat Sichuan style pork, don't go to Sichuan". Sichuanese who have lived in other places for a long time want to eat Sichuan-style pork first when they return to Sichuan to visit relatives and friends. Now there are many kinds of Sichuan style pork, such as Lianshan Sichuan style pork, Jiang Dou Ganchuan style pork, red pepper Sichuan style pork, bracken Sichuan style pork and so on.

Second, the origin

Legend has it that this dish is a home-cooked dish of Sichuanese on the first and fifteenth day (to improve their lives). At that time, the practice was mostly to cook in white and then stir-fry. At the end of the Qing Dynasty, there was an academician named Ling in Chengdu, who lived in seclusion at home because of his frustrated career and devoted himself to studying cooking. He changed the original cooked and fried Sichuan-style pork to eliminate the fishy smell of pork, steamed it in a watertight container, and then fried it into a dish. Because it is steamed for a long time until it is cooked, the loss of soluble protein is reduced, the rich and fresh flavor of the meat is maintained, and the original flavor is not lost, and the color is red and bright. Since then, Sichuan-style pork has been steamed for a long time, which is a famous Jincheng and spread widely.

Third, practice.

( 1)

370g of pig hind legs, 70g of green garlic (green pepper and yellow garlic are also acceptable), 25g of big oil, 0/2g of noodle sauce/kloc-,0/2g of soy sauce and cooking wine/kloc-,5g of sugar, 5g of bean paste and onion and 3g of monosodium glutamate.

(1) Cut the meat into 4cm wide strips, blanch them with boiling water, slice them, and cut the green garlic into inches.

(2) Put the white meat in hot oil and stir-fry until the meat oil rolls up, that is, add seasonings such as bean paste, batter, stir-fry green garlic and stir-fry for several times.

(2)

Ingredients: pork belly (fat: thin =3:2, with horse), Pixian watercress, cooking wine, pepper and so on.

Side dishes: garlic sprouts/green peppers

1. Cook the fresh meat until it is medium-cooked.

Step 2 slice the cooked meat

3, burning oil

4. After the oil is boiled, add Pixian watercress and stir-fry over high fire until the fragrance is overflowing.

5. Cut the meat slices, fry them until the fat part becomes smaller and roll them up.

6, side dishes, stir fry.

(3)

Ingredients: 250g of pork (lean meat).

Accessories: 45g green pepper, 30g green garlic.

Seasoning: 20g of sweet noodle sauce, 20g of douban hot sauce10g, 0g of white sugar10g, 5g of monosodium glutamate, and 30g of vegetable oil, with appropriate amounts.

manufacturing process

1. Wash the meat and cook the whole piece in cold water for about 20 minutes;

2. Try to insert it with chopsticks. If there is no blood oozing out, it will be cooked thoroughly. Take out, cool and cut into thin slices.

3. Wash the green peppers, remove the pedicels and seeds, and cut into small pieces of 3 cm square;

4. Dry cut green garlic;

5. Come on in the wok, first pour in the sliced meat and stir fry;

6. See that the fat part has shrunk, then add the green pepper and fry it a few times, and then serve it first;

7. Stir-fry the sweet noodle sauce and spicy bean paste with the remaining oil in the pot, and evenly add the broth, sugar and monosodium glutamate;

8. Pour back the meat slices and stir fry with the green peppers;

9. Add green garlic and stir fry before cooking. When the fragrance is released, you can serve it on a plate.

Fourth, the essentials.

1, choose the meat carefully:

The fresh pork to be slaughtered that day, with two knives on the hind legs, is fat, four thin, six wide and three fingers, too fat, too greasy, too thin and too burnt, too wide and too narrow, is difficult to shape.

2. cook the meat should be seasoned:

It is difficult to make meat fragrant with clear water and cook the meat. Therefore, after the water is boiled, you should first add ginger (patted with a knife), onion, garlic and pepper to hang the soup, and then add the washed pork. When it is ripe, it should be picked up for use, and it should not be cooked too soft.

3. Skillfully cut meat:

Many people wait for the meat to cool before cutting it. Fat and crisp, it burns when it is hot, and it is difficult to cut evenly. A knowledgeable chef soaked the selected meat in cold water and then cut it while it was hot. Now that he has a refrigerator, he can put the freshly cooked meat in the quick-freezing room for two or three minutes, which makes it easier to cut.

4, ingredients should be just right:

Douban must be authentic Pixian watercress, chopped with a knife, sweet noodle sauce should be black and bright, sweet and pure, and soy sauce should be thick and can be hung on the bottle wall.

5, suffering to get the right temperature:

Mastering the heat is the key to cooking pork. Stir-fry the minced Pixian watercress with medium fire to make the unique color and taste of watercress penetrate into the meat. A chef with suitable cooking temperature can cook the meat slices into the shape of a roll nest, commonly known as "light nest". When the sliced meat is nested, add a little sweet noodle sauce and soy sauce immediately, or add a few drops of cooking wine and a little chicken essence to increase the flavor and umami flavor. Then, immediately add the ingredients, change the fire, stir-fry until cooked, and then take the pot.

Verb (abbreviation of verb) matters needing attention

The key to making Sichuan-style pork is the word "fine". The simpler, the more careful.

When the oil in the hot pot is 40% warm, the meat can be cooked. Cut the meat and leave it for a while, and the pieces will stick together. If it is fried, it is easy to separate fat from thin. If the meat pieces melt and disperse by themselves, it is easy to cause greasy and uneven suffering of the lower coke. Therefore, cook the meat's soup should be kept at a certain temperature. Before putting the meat into the pot, sprinkle the meat into the soup with a colander, and then put it into the pot to stew. In this way, obesity will continue. Sichuanese are also called Sichuan style pork. There is no "stew" method in cooking technology. It combines four methods of frying, frying, frying and frying, so that the cooked dishes have the flavor characteristics obtained by the four methods.

Some people who cook at home are used to putting oil in the cold pot and cooking directly after cooking. Generally speaking, this is a big taboo in cooking. The cold pot is too hot, the oil temperature is too high, the raw oil is cooked, and the oil fume is too heavy, which is poured into the dish and spoils the original flavor of the dish. Therefore, after the pot is hot, you should add cooked oil, and put a little oil in the cooked pork, preferably cooked vegetable oil, which blends with the lard in the meat and tastes more bitter. When the pan is hot, put in cooked oil. Vegetable oil mixed with lard in meat has a bitter taste. Nowadays people in the city seldom use vegetable oil. Besides, there is little vegetable oil on the market, so you have to use blended oil. Others are afraid that the oil is too heavy, so they simply put the cut pork into the pot and suffer. In this way, the oil is not heavy, but the meat is also dry and burnt, so it is difficult to drop slag at the entrance, and it is not as soft as the aroma of cooked dried pork. Actually, the oil is too heavy. Just pour out some and add ingredients. ...