Speaking of Sichuan cuisine, Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of Sichuan cuisine. Sichuan-style pork is delicious and is the dish that most people will choose for their next meal. Let's share it with you in detail. This kind of hot pot meat has a unique taste, bright red color, fat but not greasy, like friends, come and learn.
Braised pork slices in brown sauce
1. First of all, the selection of materials is very particular, and the second knife meat with hind legs sitting on the pier is the first choice. However, it is difficult for us to buy this kind of pork in the supermarket, so we can only use some pork belly instead, and the second knife meat is easy to form a coiled lamp nest.
2. Wash the pork, blanch it with cold water, add onion slices, ginger slices, star anise and dried Chili, and pour cooking wine, spices and cooking wine, which is mainly used to remove the fishy smell of pork and relieve the greasy feeling. Clean up the blood foam in the pot when blanching, and then turn to low heat and cook slowly for 10 to 12 minutes. When cooking,
3. We must pay attention to this step. You can't directly cook the meat until it is fully cooked, just seven times cooked. The meat slices cooked for too long will be dry and difficult to chew. It's about time. Let's try to stick it with chopsticks. There should be some resistance when you tie it. If there is no blood coming out, it is seven mature. We take out the second cut of meat, press it with a heavy object for 30 minutes, squeeze out the water inside, and flatten the meat at the same time to facilitate slicing.
4. The cutting method and thickness of meat slices are also very particular. Cut the cattle and sheep vertically, so as to ensure that the lean meat will not be fried. If the thickness is 2 mm, it will be too thin and easy to explode. If it's too thick, it won't boil easily when frying, and it tastes greasy.
5. You can see the tender pink in the cut meat, just right. If there is blood spilling, it means the meat is undercooked. On the contrary, if you can't see pink, it means that the meat is overcooked, which will affect the taste and appearance of the finished dish.
6. Don't have too many garlic seedlings, mainly to improve the taste and relieve boredom. Pat it gently and cut small pieces with an oblique knife, so that the contact area is relatively large and it is easier to fry. Separate garlic stalks and garlic leaves into a bowl.
7. Crush a few pieces of douchi with the back of a knife to make it fragrant. We chopped it very finely in Pixian watercress, which did not affect the appearance of pepper slices. Finally, put a spoonful of sweet noodle sauce to balance the taste and increase the sweetness.
8. Next, we can cook and fry. After the pot is hot and oily, leave a little base oil, pour in the meat slices and stir-fry until it is heated evenly. During the cooking process, the meat slices will gradually spit out oil, roll up slowly, and fry the fat until the translucent meat slices are recessed.
9. Leave a little lard in the pot, add lobster sauce, watercress and sweet noodle sauce, and simmer for 2 minutes. The reason why we put pork out to stir-fry sauce is to stir-fry sauce, stir-fry douban red oil, let the aroma of lobster sauce and sweet sauce diffuse in the hot oil, and then add meat slices to stir-fry so that the meat slices can absorb the color and salty taste of the sauce.
10. Then turn to medium heat, first add garlic stalks, pour cooking wine to remove fishy smell, add a little sugar to make the taste softer, fry for about 30 seconds, stir-fry the thick garlic flavor, then sprinkle garlic leaves and turn it over a few times, and Sichuan-style pork with strong sauce flavor and distinct color will be ready.
Technical points:
1. To cook Sichuan-style pork, cut two pieces of pork first, and pork belly is also ok, but you can't fry the lantern nest.
2. Old-fashioned Sichuan-style pork is seasoned with sauce, and new-style pork is seasoned with white sugar.
3. When cooking the sauce, the temperature is between 1 10 and 130. Too high a temperature makes it bitter.