Recently, the temperature has dropped to degrees, and the heat consumption is particularly high. If you don't replenish calories in time, you will feel cold all over, and your hands and feet will be cold. At this time, you should eat more high-protein and high-fat foods, such as pork.
Pork is tender and nutritious, and can be fried or stewed. It is said that the most important thing to eat is Sichuan style pork.
Don't tell me that shredded pork with green pepper and shredded pork with fish flavor are all "younger brothers" compared with Sichuan cuisine. Sichuan cuisine has an unshakable position and is called "the first of Sichuan cuisine". The chef of Sichuan cuisine said that no matter which Sichuan cuisine menu is opened, the first dish must be Sichuan cuisine, which shows its "Jianghu status".
As the saying goes, "If you don't eat Sichuan style pork when you go to Sichuan, you don't go to Sichuan". Sichuan style pork is bright red in color, soft and tender in taste, fat but not greasy, and spicy in taste. With it, 2 bowls of rice can be killed in minutes.
Chongqing pork originated in rural Sichuan. Why is such an ordinary farm dish so popular? Nothing else, but delicious.
The simple method is to cook the pork first, and then fry it in the pan, which is called "returning to the pot". The most common collocation is green pepper and garlic sprout, but since it is a farm dish, the collocation of each family is different, but Pixian watercress, the "soul of Sichuan cuisine", is also essential, and coloring and seasoning depend on it.
Many people's cooked Sichuan style pork is not authentic and authentic. Maybe it's not the wrong way, but the wrong 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 cooking method of Sichuan style pork, and keep in mind several skills to ensure that it is soft, tender and delicious, spicy and rich, and there is not enough rice to eat.
cooked pork
prepare two-knife meat, green pepper, red pepper, garlic sprout, Pixian bean paste, soy sauce, cooking wine, sugar, pepper, ginger, scallion, star anise, cinnamon, etc., and lobster sauce.
Practice
1. Why use two knives of meat? Because it is the meat near the hind leg, the meat cut by the second knife to kill the pig, it is called the second knife meat. The meat is fat and thin, fat and thin, and tastes good. Most people like it.
2. Put the pork into the pot with cold water, add onion, ginger, pepper, star anise, cinnamon and cooking wine, boil it, skim off the floating foam, continue cooking for 12 minutes, turn off the fire when the pork can be pierced thoroughly with chopsticks, take it out and rinse it with cold water, then soak it for 5 minutes. Soaked pork tastes more chewy.
3. Cut the cooked meat into thin slices. How thin is it? No more than 3 mm, it's time to test 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 put out. When the sliced meat is curly and transparent, it is aged with vinegar.
5. Leave the bottom oil in the pot, fry the pepper to smell, remove the pepper and throw it away, add a spoonful of Pixian watercress to fry the red oil, add ginger slices and garlic to fry until fragrant.
6. add a proper amount of light soy sauce, cooking wine, sugar and clear water, pour in green pepper slices and stir-fry until they are cut off, pour in sliced meat and garlic sprouts, add a spoonful of lobster sauce, turn to high heat and stir-fry quickly for half a minute, and then take out the pot when the sliced meat tastes delicious.
tips
1. To choose two-knife meat, pork belly and front and back leg meat are not authentic.
2, the second knife meat should be cooked in advance, and then it can be pierced with chopsticks and soaked in cold water.
3. Stir-fry the sliced meat, which is not greasy.