Method 1: (This method is the basic type of traditional Sichuan style pork)

Raw material: pork with two knives on the back leg (diagonally below the rump tip, about 2KG for each pig)

PS: Of course, pork belly can be used, and the rump tip can also be used

Accessories: green garlic sprouts

Seasoning: bean paste, douchi (with Yongchuan douchi).

(Note: a little green onion, ginger, cooking wine and refined salt should be added in cook the meat to remove fishy smell)

2. Treatment of green garlic seedlings: break the head of the garlic seedlings (white parts) (which is beneficial to fragrance overflow), cut the white parts into horse ears, and cut the green leaves into inches (about 3CM

)

3. Meat.

(It's lazy to shovel the meat to the side of the pot! Ha ha! Actually, the meat should be shoveled out first before frying the bean paste)

4-2. Add the bean paste and sweet noodle paste, stir-fry and color (see the oil color is red and bright)

4-3. Add the green garlic (white part) first, stir-fry the garlic leaves (green part) and stir-fry them together

4-4. Season and add a little lobster sauce. (The salty taste can be added according to the specific salinity or personal taste of the dish at this time)

5. Precautions:

5-1: Cut the meat after it is cold, or it will be fragile (you can shower it with tap water in a hurry)

5-2: Taste the salty taste of watercress to determine the salt content

5-3: Dilute the sweet noodle sauce with water in a ratio of 1: 2 before using it. Appropriate amount

Method 2:

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

side dishes: garlic sprout and green pepper

1. Boil the fresh meat until it is medium-ripe

2. Slice the cooked meat

3. Stir-fry until cooked

Method 3

Ingredients: pork (lean) 25g

Accessories: green pepper 45g, green garlic 3g

Seasoning: sweet noodle sauce 2g, watercress hot sauce 1g, white sugar 1g, monosodium glutamate 5g, vegetable oil 3g, with appropriate amount

1. Rinse the meat and cook the whole piece in cold water for about 2 minutes;

2. Try inserting with chopsticks. If there is no bleeding, it will be cooked thoroughly. Take it out and cut it into thin slices after cooling.

3. Wash the green pepper, remove the stalks and seeds, and cut into small pieces with a square of 3 cm;

4. Dried green garlic and cut into sections;

5. Add oil to the wok, first pour the sliced meat and stir fry;

6. When the fat is partially shrunk, add the green pepper and stir-fry for several times before serving out;

7. Stir-fry sweet noodle sauce and spicy bean paste with the remaining oil in the pot, and add broth, sugar and monosodium glutamate evenly;

8. Pour back the sliced meat and green pepper and stir fry together;

9. Add green garlic and stir-fry it before taking out the pot. When the fragrance is released, serve it on a plate.

(You can also add some laodopted mother as an auxiliary material, which will taste even better! )

Practice 4. Vegetarian cooked meat practice

Ingredients: vegetarian meat

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

Seasonings: salt, cooking oil, sweet noodle sauce, chicken essence and sugar

Practice:

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

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

the tradition of Sichuan style pork-dry steaming Sichuan style pork

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

main ingredient: pork belly

auxiliary materials: scallion, ginger, dried sea pepper, salt, monosodium glutamate, fermented grains and fine red wine

production method: the pork belly is coated with fermented grains, dipped in salt, steamed in a cage and sliced for later use. Fire, oil a few dollars, add pork belly, oil into a roll, add dried sea pepper and stir-fry until fragrant, add ginger and scallion, add salt monosodium glutamate, hook a small amount of soy sauce when taking out the pot, and serve on a plate.

put a piece of pork belly, a piece of ginger, a piece of green onion and a piece of dried sea pepper in your mouth together, and close your mouth. The fresh pork belly with green onion will slowly separate out from your nostrils. The pork belly with ginger after wine infiltration is refreshing, and it is absolutely delicious with the spicy taste of dried pepper.

Home cooking of cooked pork

Food ingredients

Ingredients:

25g pork belly, 35g cabbage (commonly known as cabbage) and 1g green pepper.

seasoning:

3g of garlic, 1g of dried red pepper, 9g of salad oil, 6g of boiled juice, 3g of sugar, 3g of cooking wine, 15g of soy sauce, 3g of water and 8g of sesame oil.

Production process:

1. Put the cooking juice, sugar, cooking wine, soy sauce and water into a glass container and stir in one direction until the sauces are completely mixed.

2. Wash the pork belly, blanch it in boiling water for 3 minutes (remove floating foam while blanching), take it out, cool it and cut it into pieces with a length of 6 cm, a width of 4 cm and a thickness of .2 cm.

3. Wash the surface of the cabbage, cut it in half, rinse the inner layer of the leaves with running water, and then cut it into 4 cm square pieces; Wash the green pepper, cut it in half, remove the pedicle and seeds, and then cut it into 2-3 pieces; Peel the garlic and cut the garlic into pieces; Cut the red pepper in half and remove the seeds.

4. put salad oil in the pot, add garlic slices when it is 6% hot, and change them to medium and small hot fragrance. When the fragrance is released, add pork belly and red pepper and stir-fry for 2 minutes, then add green pepper and stir-fry for 1 minute, and finally add cabbage and stir-fry over medium heat.