Sichuan-style pork cooked by many people is not authentic, not authentic. Maybe it's not that the method is wrong, but that they didn't buy the right meat. Which piece of meat is used to make Sichuan style pork? It is estimated that most people think it is pork belly, but it is actually-two knives.
Today, I will share with you the authentic practice of Sichuan-style pork, and keep in mind several skills to ensure that it is soft, tender and delicious, spicy and full of food.
Braised pork slices in brown sauce
Prepare double-edged meat, green pepper, red pepper, garlic sprout, Pixian bean paste, soy sauce, cooking wine, sugar, pepper, ginger, onion, star anise and cinnamon. And fermented beans.
working methods
1, why use two knives of meat? Because it is the meat near the hind legs, the second knife kills the meat cut by the pig, so it is called the second knife meat. Meat is fat and thin, fat and thin, and it tastes good. Most people like it.
2. Put the second knife meat into the cold water in the pot, add the onion, ginger, pepper, star anise, cinnamon and cooking wine, boil, skim the floating foam, continue cooking for 120 minutes, turn off the fire when the pork can be pierced thoroughly with chopsticks, take it out, rinse with cold water and soak for 5 minutes. The soaked pork tastes more chewy.
3. Slice the cooked meat. How thin is it? If it is less than 3 mm, it is time to check the knife work.
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 meat, so that it is not greasy to eat, and the excess lard is also filled out. When the sliced meat is curly and transparent, it is vinegar.
5, leave the bottom oil in the pot, stir-fry the pepper to give off the fragrance, remove the pepper and throw it away, add a spoonful of Pixian watercress and stir-fry the red oil, add ginger slices and garlic.
6. Add appropriate amount of soy sauce, cooking wine, sugar and water, pour in green pepper slices and stir-fry until broken, pour in sliced meat and garlic, add a spoonful of lobster sauce, stir-fry over high heat for half a minute, and take out the pot after the sliced meat tastes delicious.
Small technique
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.
4, Pixian bean paste, lobster sauce can not be less, seasoning does not need to add salt.