The raw materials and preparation method of Sichuan-style pork are as follows:
Materials:
Double knife meat, green pepper, red pepper, garlic sprout, Pixian bean paste, soy sauce, cooking wine, sugar, pepper, ginger, onion, star anise, cinnamon and so on. And fermented beans.
Production steps:
Step 1: Prepare a piece of meat with two knives.
Step 2: Put the pork in cold water, add onion, ginger, pepper, star anise, cinnamon and cooking wine, boil, skim off the floating foam, continue cooking for 120 minutes, turn off the fire when the pork can be pierced thoroughly with chopsticks, take out, rinse with cold water and soak for 5 minutes. The soaked pork tastes more chewy.
Step 3: Cut the cooked meat into thin slices.
Step 4: Pour a proper amount of oil into the wok, heat it, slide the wok, pour in the sliced meat, stir-fry for a few minutes with low fire, and stir-fry all the oil in the sliced meat, which is not greasy to eat, and dump the excess lard. When the meat slices are curly and transparent, they are aged with vinegar.
Step 5: Leave the bottom oil in the pot, stir-fry the chilies to make them fragrant, remove the chilies and throw them away, add a spoonful of Pixian watercress to stir-fry the red oil, and add ginger slices and garlic to stir-fry.
Step 6: Add a proper amount of soy sauce, cooking wine, sugar and water, pour in green pepper slices and stir-fry until it is broken, pour in meat slices and garlic, add a spoonful of lobster sauce, turn to high heat and stir-fry quickly for half a minute, and then take out the pot after the meat slices taste.
Tips:
1, you should choose two cuts of meat, pork belly, and front and back leg meat, which are not authentic.
2, the second knife meat should be cooked in advance, tied with chopsticks, soaked in cold water.
3, the meat slices should be stir-fried and not greasy to eat.