It's even more so if you don't know about Sichuan cuisine, but I believe you'll get a lot of popularity when you talk about "braised pork". In fact, according to the current practice, boiled white meat can be regarded as a kind of braised meat, and they are very similar in cooking methods and cooking styles. Then scoop it up and put it in cold water, and he will get the tiger skin → you can freeze it a little bit → then cut it into pieces → cut it into pieces → set the bowl with sugar, soy sauce and seasoning → add salted pickles → steam it for another 1.5 hours → take it out and turn it over → sprinkle chopped green onion.

put it in a soup pot and cook until seven layers are cooked. Take it out and control it to dry. Put a layer of soy sauce on the skin, pour oil into the pot and heat it to 7% to 8%. Put the skin down (cover the pot, be careful not to burn it). Take it out when the bubbles on the skin turn yellow, and soak it in cold water for 4 minutes until the skin wrinkles. The above is about the sharing of my food, hoping to help everyone feel the taste of food, and I hope everyone can eat more delicious things and make delicious food.

put a small amount of oil in the pot, fry the skin of the meat face down in the pot until the skin bubbles, take it out, put it in cold water and soak it for about 4 minutes. The treated skin is wrinkled, beautiful and delicious, soft and not greasy. Pour vegetable oil into the frying spoon, heat it to 7 ~ 8%, put the cooked meat in, fry it until it is big red, take it out, and then put it in clear water to soak it thoroughly (until there is no oil slick with flowing clear water, which is the key link in the production of this dish).

choose high-quality pork belly with skin and change the knife to the appropriate size (brick size). Blanch it in a pan, drain it, and then fry it slowly in an oil pan. We all want to add soy sauce cooking wine to marinate it, then fry it until it is golden, and then slice it and steam it back to the pan. Professional terms such as "wrinkling" and "wrinkling sand" are less and less used. Nowadays, braised pork and fried pork belly or fried chicken feet are always "tiger skin". I don't know whether it is popular or "tiger skin pepper". Fry it first, then boil it in water. Remember to use toothpicks to make dense holes in the skin. When it is boiled, cool it in ice water to get rid of the absolute wrinkles.