Ingredients: pig's rear buttock tip, green garlic

Accessories: bean paste, fragrant lobster sauce (preferably Sichuan Pengshan Zhangji fragrant lobster sauce), onion, ginger, pepper, aniseed, cinnamon, yellow wine and cook the meat, and cook for about 20 minutes. Add onion, ginger, pepper, aniseed, cinnamon and yellow wine, skim the foam until chopsticks can be inserted into the meat, turn off the fire and soak.

Let's go, cook the meat.

Pat the green garlic, cut it into sections with an oblique knife, and cut the meat into large pieces, depending on your skill, the thinner the better.

Put a little oil in the pot, add white meat, stir fry, and shovel the meat to the side of the pot after the fat becomes curly and transparent (this is the lazy way! Ha ha! In fact, we should shovel out the meat first, add the bean paste, stir fry in red oil, add lobster sauce, shredded ginger and shredded green garlic, and stir fry together. You don't need to add salt when frying this dish, because the bean paste is salty enough.

Start frying.

Before serving, soften the cooked pork and garlic, pour in rice wine and serve.

Exercise 2:

Ingredients: pork belly (fat: thin = 3: 2, with skin), Pixian watercress, cooking wine, pepper, etc.

Side dishes: garlic sprouts/green peppers

1. Cook the fresh meat until it is medium-cooked.

Step 2 slice the cooked meat

3, burning oil

4. After the oil is boiled, add Pixian watercress and stir-fry over high fire until the fragrance is overflowing.

5. Cut the meat slices, fry them until the fat part becomes smaller and roll them up.

6, side dishes, stir fry.

Exercise 3

Ingredients: 250g of pork (lean meat).

Accessories: 45g green pepper, 30g green garlic.

Seasoning: 20g of sweet noodle sauce, 20g of douban hot sauce10g, 0g of white sugar10g, 5g of monosodium glutamate, and 30g of vegetable oil, with appropriate amounts.

1. Wash the meat and cook the whole piece in cold water for about 20 minutes;

2. Try to insert it with chopsticks. If there is no blood oozing out, it will be cooked thoroughly. Take out, cool and cut into thin slices.

3. Wash the green peppers, remove the pedicels and seeds, and cut into small pieces of 3 cm square;

4. Dry cut green garlic;

5. Come on in the wok, first pour in the sliced meat and stir fry;

6. See that the fat part has shrunk, then add the green pepper and fry it 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 evenly add the broth, sugar and monosodium glutamate;

8. Pour back the meat slices and stir fry with the green peppers;

9. Add green garlic and stir fry before cooking. When the fragrance is released, you can serve it on a plate.

(You can also add some Laoganma as auxiliary materials, which tastes better! )

Edit this tradition of Sichuan style pork-dry steaming Sichuan style pork.

The most traditional and authentic Sichuan pork is actually not boiled, but steamed.

Han Zheng spicy Sichuan style pork

Raw materials: pork belly

Accessories: onion, ginger, dried sea pepper, salt, monosodium glutamate, fermented grains and fine red wine. Production method: the pork belly is smeared with fermented grains, soaked in salt, steamed in a cage and sliced for later use. Oil a few dollars on fire, add pork belly, oil into a roll, add dried sea pepper and stir-fry until fragrant, add ginger onion, add salt monosodium glutamate, hook a small amount of soybean oil when taking out, and plate.

Take a piece of pork belly, a piece of ginger, a piece of onion and a piece of dried sea pepper, put them in your mouth together and shut up. Fresh pork belly with onions will slowly separate from your nostrils. The drunken pork belly with ginger juice is refreshing, and with the spicy taste of dried Chili, it is absolutely delicious.

Edit paragraph 4. general idea

1, choose the meat carefully:

The fresh pork to be slaughtered that day, with two knives on the hind legs, is fat, four thin, six wide and three fingers, too fat, too greasy, too thin and too burnt, too wide and too narrow, is difficult to shape.

2. cook the meat should be seasoned:

It is difficult to make meat fragrant with clear water and cook the meat. Therefore, after the water is boiled, you should first add ginger (patted with a knife), onion, garlic and pepper to hang the soup, and then add the washed pork. When it is ripe, it should be picked up for use, and it should not be cooked too soft.

3. Skillfully cut meat:

Many people wait for the meat to cool before cutting it. Fat and crisp, it burns when it is hot, and it is difficult to cut evenly. A knowledgeable chef soaked the selected meat in cold water and then cut it while it was hot. Now that he has a refrigerator, he can put the freshly cooked meat in the quick-freezing room for two or three minutes, which makes it easier to cut.

4, ingredients should be just right:

Douban must be authentic Pixian watercress, chopped with a knife, sweet noodle sauce should be black and bright, sweet and pure, and soy sauce should be thick and can be hung on the bottle wall.

5, suffering to get the right temperature:

Mastering the heat is the key to cooking pork. Stir-fry the minced Pixian watercress with medium fire to make the unique color and taste of watercress penetrate into the meat. A chef with suitable cooking temperature can cook the meat slices into the shape of a roll nest, commonly known as "light nest". When the sliced meat is nested, add a little sweet noodle sauce and soy sauce immediately, or add a few drops of cooking wine and a little chicken essence to increase the flavor and umami flavor. Then, immediately add the ingredients, change the fire, stir-fry until cooked, and then take the pot.

Edit this paragraph V. Matters needing attention

The key to making Sichuan-style pork is the word "fine". The simpler, the more careful.

When the oil in the hot pot is 40% warm, the meat can be cooked. Cut the meat and leave it for a while, and the pieces will stick together. If it is fried, it is easy to separate fat from thin. If the meat pieces melt and disperse by themselves, it is easy to cause greasy and uneven suffering of the lower coke. Therefore, cook the meat's soup should be kept at a certain temperature. Before putting the meat into the pot, sprinkle the meat into the soup with a colander, and then put it into the pot to stew. In this way, obesity will continue. Sichuanese are also called Sichuan style pork. There is no "stew" method in cooking technology. It combines four methods of frying, frying, frying and frying, so that the cooked dishes have the flavor characteristics obtained by the four methods.

Some people who cook at home are used to putting oil in the cold pot and cooking directly after cooking. Generally speaking, this is a big taboo in cooking. The cold pot is too hot, the oil temperature is too high, the raw oil is cooked, and the oil fume is too heavy, which is poured into the dish and spoils the original flavor of the dish. Therefore, after the pot is hot, you should add cooked oil, and put a little oil in the cooked pork, preferably cooked vegetable oil, which blends with the lard in the meat and tastes more bitter. When the pan is hot, put in cooked oil. Vegetable oil mixed with lard in meat has a bitter taste. Nowadays people in the city seldom use vegetable oil. Besides, there is little vegetable oil on the market, so you have to use blended oil. Others are afraid that the oil is too heavy, so they simply put the cut pork into the pot and suffer. In this way, the oil is not heavy, but the meat is also dry and burnt, so it is difficult to drop slag at the entrance, and it is not as soft as the aroma of cooked dried pork. Actually, the oil is too heavy. Just pour out some and add ingredients.

Authentic Sichuan stew should use garlic seedlings as ingredients. In Sichuan, this kind of thin and long garlic seedling is on the market in summer and autumn. People know that this is a good time to eat Sichuan-style pork in a year. Some people use a kind of garlic seedling with thick, long and wide leaves as ingredients. Sichuanese people call it onion and garlic seedlings, which has a bad smell of onions, which really ruined the world-famous reputation of Sichuan-style pork.

Edit this health tip

This dish is a high-protein food with rich nutrition, but at the same time it is also high in calories, so we should pay attention to the proper weight.

The pork used in Sichuan style pork has high fat content, and both sweet noodle sauce and bean paste contain sodium, so patients with hypertension should not eat more.

Edit this recipe for nutrition.

Pork (lean meat): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; Compared with pork in other parts, refined pork is rich in high-quality protein, with less fat and cholesterol, which can be eaten by the general population in moderation.

Green pepper: the fruit of green pepper is rich in nutrition, and the content of vitamin C is higher than that of eggplant and tomato. Among them, spicy capsaicin can stimulate appetite and help digestion, and contains antioxidant vitamins and trace elements, which can enhance people's physical strength and relieve fatigue caused by work and life pressure. It is also rich in vitamin K, which can prevent and treat scurvy, and has an auxiliary treatment effect on gingival bleeding, anemia and vascular fragility. Its unique taste and capsaicin can stimulate the secretion of saliva and gastric juice, stimulate appetite, help digestion, promote intestinal peristalsis and prevent constipation.

Green garlic: Green garlic contains protein, carotene, vitamin B 1, B2 and other nutrients. Its spicy taste mainly comes from capsaicin, which has the function of invigorating spleen and promoting digestion. It also has a good bactericidal and bacteriostatic effect, and can effectively prevent diseases caused by environmental pollution such as influenza and enteritis. Green garlic has a certain protective effect on cardiovascular and cerebrovascular diseases, which can prevent thrombosis, protect the liver, induce the activity of liver cell detoxification enzymes, block the synthesis of nitrosamine carcinogens, and play a certain role in preventing cancer.

Edit this recipe.

Pork (lean meat): Pork should not be eaten with dark plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.

Milk and lean meat are not suitable for eating together, because milk contains a lot of calcium, while lean meat contains phosphorus, and these two nutrients cannot be absorbed at the same time, which is called phosphorus and calcium in foreign medical circles. The optimum ratio of calcium and phosphorus is between1:1~1:1.5, which promotes mutual absorption.

Edit the nutrients contained in this piece of Sichuan style pork.

Calories (734. 10 kcal), protein (55.38g), fat (46.02g), carbohydrate (26.34g), dietary fiber (2.14g), vitamin A (207.75) and carotene (586). Nicotinic acid (14.40 mg), vitamin C (37.20 mg), vitamin E (26.24 mg), calcium (65.30 mg), phosphorus (5 1 1.30 mg) and sodium (1650 mg).

Edit this vegetarian Sichuan style pork

Ingredients: vegetarian meat

Accessories: green pepper, green garlic, lobster sauce, bean paste.

Seasoning: salt, cooking oil, sweet noodle sauce, chicken essence, sugar.

Exercise:

1, vegetarian meat can be replaced by bean products, and green and red peppers are washed and sliced;

2. Heat the pan and pour the oil. When the oil is hot, add vegetarian meat, add bean paste, sweet noodle paste, lobster sauce, green pepper and sugar, stir fry, and then add chicken essence.