Fried pork with garlic seedlings is the main course of Sichuan people's toothache, and this dish is definitely indispensable on the table on holidays. Needless to say, Sichuanese love fried pork with garlic seedlings, which can be explained from the recipes of large and small Sichuan restaurants! A bowl of home-cooked pork can make you feel the warmth and taste of home. Are you homesick? Add a bowl of rice and eat Sichuan pork! ~

Home-cooked practice of garlic sprout pork

Ingredients: 500g pig hind leg/ginger 1 slice/garlic 2 slices/green garlic 4 slices/Yongchuan lobster sauce 1 spoon/green onion 3 slices/rapeseed oil 2 teaspoons/rice wine 1 spoon/pepper 10 slice/slice.

Cooking steps:

Heat a clean pot, hold the lean meat with your hands, and make the pigskin stick to the bottom of the pot. When the pigskin is golden yellow, take it out and scrape it under water.

Take a clean pot, pour water that can submerge the meat, add ginger and garlic slices, onion segments and pepper to boil, and boil out the fragrance.

Boil pork in a pot until chopsticks can penetrate, take it out, and immediately put it in the freezer for 3 to 5 minutes.

Ginger and garlic are cut into foam; Green garlic seedlings are cut into ear-shaped sections; Chop watercress and lobster sauce.

Take the pork out of the quick-freezing room and slice it while it is hot.

Put the oil in the wok, put the meat slices into the wok, add the watercress, fermented bean paste and yellow wine and stir-fry over medium heat until the meat slices roll into a nest.

7. Push the meat to the side of the pot and add ginger and garlic to stir fry; Add sweet noodle sauce, stir-fry soy sauce and chicken powder until the taste is even, and whether to add salt as appropriate; Add green garlic and stir-fry until raw.

8. Super-fragrant and delicious cooked pork with garlic seedlings is put out of the pot and put on the plate ~

Xiaole diet tips:

The pot must be boiled, and the water inside will be sealed, so that the food will be more moist.

Before cooking, it's best to put ginger slices, garlic slices, onion segments and pepper granules into water to make them fragrant, and then put the meat into cooking.

When frying, if you use rapeseed oil, you can better match the meat slices.

To cook this dish, you should choose half-fat and half-thin pork belly. When frying, stir-fry the oil and remove the excess oil, so that the finished product is fragrant but not greasy.

Chongqing pork is a traditional Sichuan dish, and everyone can cook it. It has a strong taste and is a good dish for next meal.