Sichuan style pork is a traditional Sichuan cuisine for cooking pork, which belongs to Sichuan cuisine. The raw materials are mainly pork, garlic sprouts, green peppers and so on. Unique taste, bright red color, fat but not greasy, and rich aroma in the mouth.
Rural Sichuan. In ancient times, it was called frying pan, which was made by most families in Sichuan. Cooking is easy to understand. The so-called returning to the pot means cooking the meat, slicing it and then cooking it. Sichuan cuisine is famous for its position in Sichuan cuisine. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, many people will definitely think of it.
Sichuan-style pork is full of color, flavor and attention, and it is the first choice for the next meal. The ingredients are different. In addition to garlic seedlings, you can also use colored peppers, onions, leeks, potato chips, dried tofu and so on. Make Sichuan style pork. Each family has its own method.
Sichuan-style pork never tires of eating and lasts forever. You can make all kinds of Sichuan dishes with pork and different ingredients, and you will have no idea if you have one more bowl of rice.
Prepare materials;
Pork belly, 400g
Edible oil, moderate amount
Red bean paste, right amount.
Douchi, a little
Sweet noodle sauce, a little
Ginger, a little
Onions, a little
Salt, a little
Monosodium glutamate, a little
Sugar, a little
Step 1: Wash pork belly and prepare onion and ginger for later use.
Step 2: First, blanch the pork belly in cold water, then take it out and wash it.
Step 3: Pour into hot water and add cooking wine. Boil onion and ginger together for 15 minutes, then turn off the heat and wait for cooling.
Step 4, clean the green garlic seedlings, and separate the garlic stalks and leaves into sections for later use.
Step 5, fish up the chilled pork and slice it.
Step 6, pour a little cooking oil into the hot pot, and evenly put the meat slices into the frying oil.
Step 7, push the meat slices to one side of the pot, pour in the red oil bean paste, stir-fry until fragrant,
Step 8, stir-fry the meat slices evenly, add lobster sauce and sweet sauce and stir-fry a few times to try the taste. Then add a little sugar to taste, and finally add green garlic stalks and stir fry until it is close. Then add garlic leaves and stir-fry evenly, add salt and monosodium glutamate, stir-fry for a few times and turn off the heat.
Step 9, the fried pork is finished.
Precautions;
Personally, I think it is best to choose pork belly, which is fat but not greasy. Slices of meat must be cut evenly.
To separate garlic leaves from garlic stems, first add garlic stems and stir fry until cooked, then add garlic leaves. Garlic leaves are easy to cook. Add red bean paste and fermented beans according to your taste.