Sichuan style pork is famous for its fat but not greasy meat quality, fresh and rich taste and smooth and tender meat quality. It is very enjoyable to eat with steamed bread and rice. Sichuan style pork is a special dish of Han nationality. As a traditional Sichuan cuisine, Sichuan cuisine is a traditional dish for cooking pork. As a traditional Sichuan cuisine, the bottom taste is very important, and it is considered to be the first in Sichuan cuisine. The characteristics of Sichuan cuisine are: unique taste, bright red color, fat but not greasy, and strong aroma at the entrance.
Sichuan style pork is rich in nutrients, including pork, green pepper, onion and other substances. How to make Sichuan style pork delicious? Classic Sichuan cuisine pays attention to "cutting, cooking and stir-frying". Authentic Sichuan style pork should be fragrant but not greasy when eaten in the mouth, and the oil is stir-fried, and the taste is not hard or firewood, so it is very delicious.
Ingredients: pork belly, green pepper, red pepper, onion, onion, ginger and dried pepper
Seasoning: bean paste, soy sauce, cooking wine, salt, chicken essence, sugar and pepper
Practice:
1. Pork treatment: cut the onion into sections, cut the ginger into slices, and put the pork into the pot with cold water. Take out the pork, cool it in cold water, and suck up the water on the surface of the pork
2. Preparation of ingredients: prepare green and red peppers, remove their heads and seeds, cut them into diamond-shaped blocks, cut onions, grab them, put them in a plate, cut ginger slices, cut green onions, prepare two dried peppers, and put them in a plate for later use
3. Fry the pork: Just fry the pork and fry the lard, so that the fried dishes won't be too greasy, and put them out for later use
4. Cooking ingredients: pour the oil into the pot, add the dried onion, ginger and pepper after the oil is hot, add a spoon of bean paste, fry the red oil, add the meat slices, add some soy sauce, remove the fishy smell from the cooking wine, and then add the green and red peppers and onions
5. Seasoning: Season below.