To make pork with fat but not greasy taste, we need to pay attention to the following points:

Pork belly

1. Choose good meat: pork belly with skin is recommended, so the proportion of fat meat is more appropriate and the taste is better. At the same time, the pork belly should be boiled in water, and the blood and dirty things should be removed, so that the fishy smell can be removed.

salting

2. salting: cut the pork belly into thin slices, and then marinate it to taste. It is suggested that ginger, scallion and cooking wine should be selected as the seasoning for pickling, and some seasonings such as pepper and pepper can also be added to remove the fishy smell and enhance the taste.

3. Cooking: stir-fry the marinated pork belly in a pan, adding appropriate amount of bean paste and Chili powder, stir-fry evenly, and then add seasonings such as chopped green onion, Jiang Mo and minced garlic. In the process of cooking, we should keep the oil temperature in the pot constant to avoid pork belly frying. The cooked pork is golden in color, full in meat, fat but not greasy in mouth, and full of fragrance.

4. Dish: Dish Sichuan style pork, and sprinkle some chopped green onion and pepper powder on it to increase the face value and taste.

That's the way to make Sichuan style pork fat but not greasy, and it tastes fragrant. It is suggested to observe carefully in the cooking process, master the heat, adjust the taste, and increase or decrease the ingredients according to your own taste.