Sichuan cuisine is a traditional Sichuan cuisine, which is cooked by every household in Sichuan. It is characterized by unique taste, bright red color, fat but not greasy. Next, I will introduce you to the origin and practice of Sichuan style pork.
The Origin of Sichuan Pork
According to textual research, the origin of huiguorou is related to ancestors' offering sacrifices to ghosts and gods. In the homes of emperors and extended families, cows, sheep and pigs are used to sacrifice to ghosts and gods, while ordinary people can only buy a piece of "double-knife" meat from the market, that is, semi-fat pig hind leg meat with skin, put it in a pot without seasoning, cook it in white water until it is 70% or 80% mature, and then put it on the altar for sacrifice.
Li Cheng, this piece of meat is already cold, and it will obviously become unpalatable if cooked in a pot. Clever ancestors came up with the idea of frying garlic sprouts or red peppers with shredded kohlrabi. Cut the fat pork into large slices, and add a proper amount of rapeseed oil to the red-hot pot to make blended oil. The fried piece became a half-rolled piece, which was slightly rolled.
The shiny meat slices are sandwiched between garlic sprouts, red peppers or shredded kohlrabi, and the fragrance is fragrant and can be smelled by people all over the yard. In the future, ghosts and gods do not need to sacrifice, but the formula of Sichuan cuisine has been handed down and become the most popular and popular variety among many Sichuan dishes.