Home-cooked practice of Sichuan style pork
The material of Sichuan style pork
Raw materials: pork belly
Ingredients: green garlic, red pepper
Seasoning: sweet noodle sauce, soy sauce, cooking wine, sugar, bean paste, lobster sauce, ginger slices and onion slices.
The practice of cooked pork
1, prepare ingredients.
2. Wash the pork belly, put a proper amount of water, ginger slices, onion segments and star anise in the pot, add the meat to boil until it is cooked for 8 minutes (about 10 minutes, and the meat can be poked through with chopsticks), pick it up and soak it in cold water for a while, and drain it.
3. Cut the meat into thin slices about 4 cm wide, 5 cm long and 0.3 cm thick. Cut green garlic and red pepper, cut onion, slice ginger and garlic.
4, the wok is hot, put a little oil, stir-fry the meat slices slightly until the meat slices are slightly curly and oily (so it won't be too greasy to eat).
5, leave the bottom oil in the pot, stir-fry chives, ginger and garlic, add one tablespoon of Pixian bean paste, half a tablespoon of sweet noodle sauce and one tablespoon of lobster sauce, and stir-fry red oil.
6. Add pork belly and red pepper and stir well.
7. Pour in cooking wine and stir-fry a little soy sauce and sugar.
8. Add the green garlic and fry until it is broken.
Home-cooked practice 2 of Sichuan style pork
The material of Sichuan style pork
Ingredients: 250g lean pork,
Accessories: 45g of green pepper and 30g of green garlic.
Seasoning: 20g of sweet noodle sauce, 0g of douban hot sauce10g, 0g of white sugar10g, 5g of monosodium glutamate and 30g of vegetable oil.
The practice of cooked pork
1. Rinse the meat and cook the whole piece in cold water for about 20 minutes;
2. Try to insert with chopsticks. If there is no blood oozing out, it will be cooked thoroughly. Take it out and cut it into thin slices after cooling.
3. Wash the green peppers, remove the pedicels and seeds, and cut into small pieces of 3 cm square;
4. Dried green garlic and cut into sections;
5. Add oil to the wok, first pour the meat slices and stir fry;
6. See that the fat is partially shrunk, then add the green pepper and fry for a few times, and then serve it first;
7. Stir-fry the sweet noodle sauce and spicy bean paste with the remaining oil in the pot, and add broth, sugar and monosodium glutamate evenly;
8. Pour back the meat slices and green peppers and stir fry together;
9. Add green garlic and stir-fry before the pan. When the fragrance is released, you can serve it on a plate.
Home-cooked practice 3 of Sichuan style pork
The material of Sichuan style pork
Pork, pepper, aniseed, ginger, cooking wine, soy sauce, Pixian watercress, salt, monosodium glutamate, garlic sprout.
The practice of cooked pork
1. Zanthoxylum bungeanum, aniseed, ginger, pat flat and cut into pieces, pour half a pot of water, cut the meat into pieces, and put some cooking wine (I forgot to buy cooking wine again, so I still use Quanxing instead).
2. Take it out and cut it into thin slices. It's better to cut it when it's hot. After it's cooled, the meat will become very powdery and easily broken when it's cut.
3. Cut garlic seedlings into two or three minutes for later use.
4. Heat the oil to 70%, add the meat slices and stir-fry until the oil is spit out and rolled.
5. Scoop out the fried meat slices and leave the remaining oil in the pot.
6. Add Pixian watercress and stir-fry until it is spicy. ......
7. Pour in the meat slices and continue to stir fry with Pixian watercress to make the meat slices taste and color.
8. Pour the garlic seedlings, stir fry quickly for a few times to get out of the pot, and never stir fry.
Home-cooked method 4 of Sichuan style pork
The material of Sichuan style pork
Pork belly with skin, garlic sprout, garlic, ginger, red pepper, green pepper, black fungus, Pixian bean paste, soy sauce, soy sauce, white sugar and chicken essence.
The practice of cooked pork
1. Put the sliced pork belly with skin into a pot and fry it with medium heat to get oil; (Be careful to spill oil during the process)
2. When the meat is slightly burnt, there is no need to fry the oil, leave some oil and pour out the excess lard; If the meat is fried too dry, it will taste hard.
3. Add some soy sauce, soy sauce and a little water and cook for about 1 minute; (Because the pork is skinned, this step is also to make the taste not too hard.)
4. Shovel the meat to one side and saute the garlic sprouts, garlic slices and ginger slices on the other side.
5. Add Pixian bean paste and sugar and mix well, then add black fungus and stir fry.
6. Finally, add some chicken essence, add red pepper and green pepper and stir fry for a while.