What should I do if the cooked pork is dry, firewood and hard?

Two ways to guide how to cook Sichuan style pork.

Practice one,

Ingredients: 200g pork belly and 2 green garlic.

Accessories: about 20 pieces of pepper, 7 or 8 pieces of ginger, 2 tablespoons of bean paste, 2 tablespoons of cooking wine, sugar 1 tablespoon, salt 1 teaspoon, soy sauce 1 tablespoon.

Steps:

1, first put the meat in a cold water pot, add ginger slices, add a tablespoon of cooking wine, bring the water to a boil over high heat, then turn to medium heat and cook for about half an hour.

2. Turn off the fire when you can poke it with chopsticks and there is no blood flowing out.

3. Cool the cooked meat and cut it into thin slices. This is the place to test the knife work. It is too thin, and it will break when fried. It is too thick to fry the lamp nest. You can put it in the freezer and freeze it for five minutes, which is easier to cut.

4. Cut the green garlic oblique knife into inch-long sections.

5. Pour the oil into the wok, heat the wok with a big fire, put the sliced meat into the wok, stir-fry until the meat is curly, and the fat is transparent, so that the pork oil is fried and it is not greasy to eat.

6. Then push the meat to one side of the pot, pour in the pepper, stir-fry the bean paste, and when you see the color of the oil turn red, you can pull the meat and stir it evenly.

7. Pour in green garlic, cooking wine, salt, sugar and soy sauce, and stir fry evenly.

The second approach,

foodstuff

Two-knife pork of pig hind leg 300g

50g green garlic seedlings

Chengdu Taihe Douchi 5g

Pixian bean paste 12g

Sweet noodle sauce 10g

Lard 25g

Ginger 1 piece

Appropriate amount of shallots

Rapeseed oil amount

Zanthoxylum bungeanum

Methods/steps

Scrape and wash the second knife meat, put it into the pot in cold water, and add onion, ginger and pepper.

After the fire boils, skim off the floating foam.

three

Reduce the heat and stew for 30 minutes.

four

When the meat is ripe and soft, it can be fished out.

five

After the meat is cooled, cut it into thin slices of about 3 mm, and pay attention to the fact that only uniform thickness can produce a good effect of cooked pork.

six

Slap the garlic white part of the garlic seedling loosely.

seven

Cut diagonally into sections.

Cut the green garlic with a straight knife.

Pixian bean paste is finely chopped for later use.

Pour rapeseed oil and lard into the hot pot.

After the medium heat reaches 50% heat, pour in the sliced meat and stir-fry until the fat on the sliced meat is transparent.

Push the sliced meat to the side of the pot, add Pixian bean paste and stir-fry the red oil to make it evenly colored.

Add lobster sauce.

Add the sweet noodle sauce and continue to stir-fry to taste.

Add garlic white section and green section in turn.