[manufacturing raw materials]

Pig hind leg with skin, garlic sprout, Pixian watercress, soy sauce, sweet sauce, monosodium glutamate, melted lard.

[Cooking method]

1. Scrape the pork, wash it, put it in a soup pot and cook it until it is just cooked. Take it out and cool it and cut it into pieces. Wash garlic sprouts and cut into horse ears.

2. Put oil in the pot, add pork slices and stir-fry until the oil is "light nest", add chopped Pixian watercress and stir-fry until fragrant and colorful, add sweet noodle sauce and stir-fry until fragrant, add soy sauce, garlic sprouts and monosodium glutamate and stir-fry until the garlic sprouts are broken. Serve.

Features: Strong fragrance, fresh and slightly sweet color.

Sichuan people's famous dish: authentic Sichuan pork.

Sichuan cuisine is a famous dish of Sichuanese and a home-cooked dish. In Sichuan, everyone can cook and everyone loves to eat. Last year, Chengdu rated 12 Sichuan people's favorite dishes, and Sichuan-style pork topped the list, showing its delicious taste.

Sichuan style pork, also called "boiled pork", has a long history. Cooked pork is said because the meat is cooked or steamed for the first time, then cooled, sliced and cooked for the second time. (Now there are "returned potatoes" and so on. )

Sichuan-style pork with meat, fat and thin, fat but not greasy, smells fragrant and tastes cool. My mouth is watering while typing: P ...

To make Sichuan-style pork, choose the best ingredients-thin-skinned pork with two knives at the hip tip is the best! Not pork belly, ribs, etc. It's not all lean meat, and it's not good to use tenderloin as firewood. There used to be a saying in the industry: a pig can't cook a few pieces of cooked pork. It serves to show the high selection of materials)

There are other ingredients: garlic seedlings, which Beijingers call "green garlic". It was strange in Beijing before. People in Beijing call us garlic seedlings, but garlic seedlings are called green garlic and Chinese cabbage is called rape. Rape is another matter in Sichuan. Sometimes I think that maybe many Beijing chefs cook Sichuan food according to the recipes. Otherwise, how can you add garlic sprouts and sesame seeds to the cooked pork? ! ! To say a few more words, I think the spicy taste of Sichuan cuisine is related to many fake chefs besides the characteristics of Sichuan cuisine itself! (Sometimes it's so irritating that many people only remember spicy food and forget others, even neither donkey nor horse: ((

Except for the butt tip and garlic sprout, it is seasoning. Pixian watercress is indispensable. It is the "soul of Sichuan cuisine" (Sichuan's "homely flavor"). When buying, look for the "Juancheng Brand" as authentic, with black and red color, fragrant but not salty. Don't buy black and salty inferior products), as well as sweet noodle sauce, ginger, peppers, and of course, you can also prepare some radishes or wax gourd (I'll tell you what's the use later: P

After the meat is selected, it's time to cook it for the first time (steaming can also be called "dry steamed pork"), throw a large piece into cold water, don't forget to put some pepper and pat a piece of ginger in it. Boil it until it is raw (just put chopsticks through the skin), take it out to cool, cut it into large and thin pieces with a sharp blade (not as thick as some people's faces), and cut the garlic seedlings into horse ears (technical term, oblique cutting, like a diamond). Didn't you just eat radish/wax gourd? Cut it into thick slices with a knife. After the meat is taken out, throw it into the soup and continue to cook. After the PA is cooked, add salt and monosodium glutamate to make a delicious "Lian Guo Tang" (it is good to drink with food and soup:)

Fried shredded pork is very simple. The pot is hot and there is no oil. Put the meat in and fry it until it spits oil, and it becomes a "light nest" (like the oil lamp nest when I was a child). Remember, this is why you are fat but not greasy. Add watercress, stir-fry and color, then add a little sweet noodle sauce, add some salt to taste the fragrance (it is also fragrant without monosodium glutamate at home), then add garlic seedlings and stir-fry, and take off the pot! ! ! Delicious and flattered, not drooling! The fragrance drifted into the distance. In the past, one family often fried Sichuan-style pork, which made several families drool: P …

To say a few more words, there is also a kind of "Lianshan Sichuan pork", which is also very famous. Sliced meat is bigger and thinner! ! ! It's bigger than you can imagine. It's a slap in the face. 1 Jin of meat is 8- 10. Don't be afraid. It is delicious. I think I may lose my share in the blink of an eye, hehe:)) In addition, I have to put the pieces of white flour cake in and fry them together. In this way, there are red, white and green colors; On the taste, there are crisp, soft and tough, which complement each other and add color to the beauty! ! ! !