Sichuan Steamed Slippery Pork: A Feast on the Tip of the Tongue When it comes to Sichuan cuisine, how can we miss out on the mouth-watering steamed squidful pork?

This classic dish has captured the hearts of countless diners with its tender and refreshing texture and mellow and rich flavor.

Today, let us reveal the recipe and tips for Sichuan steamed pork, so that you can make it as delicious as a chef at home!

Select the ingredients wisely and put freshness first. The first step in making steamed pork is to select the ingredients.

High-quality pork is the key to delicious food.

Choose fresh front leg meat or hind leg meat, with alternating fat and lean meat, so that the steamed meat will be tender and smooth without losing elasticity.

The secret to chopping stuffing is to finely and evenly chop the stuffing. After selecting the meat, you need to chop the stuffing carefully.

Here’s a little tip: It’s best to chop the stuffing manually instead of using a meat grinder.

The minced meat filling in this way is more delicate and even, and will not easily fall apart when steamed.

During the chopping process, you can add some ice water appropriately, which can not only keep the meat filling fresh and tender, but also remove the blood and make the meat taste smoother.

The essence of seasoning, the perfect seasoning of spices is the soul of steamed pork.

The seasoning of Sichuan pork is mainly salty and spicy.

Basic seasonings include soy sauce, salt, chicken essence, pepper powder, minced ginger, minced green onion, etc.

According to personal preference, you can also add bean paste, black bean paste, etc. to add fragrance and flavor.

When seasoning, pay attention to the proportion of each ingredient to make the taste harmonious.

The meat filling needs to be beaten vigorously, and the strong and flavorful meat filling needs to be fully beaten.

This process requires patience and skill.

Use chopsticks or a beater to stir the meat filling clockwise until the meat filling becomes thick and long strands can be pulled out, and the chopsticks will not fall when inserted into it.

The battered meat filling will not fall apart when steamed, and the texture will be more chewy and chewy.

Steaming is very particular, the heat is suitable and the smooth meat that has been beaten is put into the container and steamed in the pot.

The steaming time depends on the amount of meat filling and the size of the container, usually 20-30 minutes.

The steaming temperature should be appropriate. Steaming over high heat can easily cause the meat to become tough, while steaming over low heat will affect the texture of the meat.

Pouring the sauce to enhance the freshness, adding the icing on the cake to the steamed smooth meat, and drizzling on the prepared sauce are the finishing touch of this delicacy.

The sauce is very simple to make, just mix light soy sauce, vinegar, sesame oil, minced garlic, chopped green onion and other ingredients.

The sauce should be salty, light, sour, sweet and palatable. Pour it over the steamed pork to not only enhance the flavor but also add color and make people want to eat.

Taste Sichuan and have endless aftertaste. A steaming bowl of Sichuan steamed pork is presented in front of you.

It's tender, refreshing, and fragrant, making people eager to pick up a piece and put it in their mouth.

Chew it carefully, the meat filling is tender and juicy, and the salty and spicy flavor of the seasoning is perfectly interpreted in your mouth, leaving you with endless aftertaste.

Tips for steaming smooth pork In addition to the above steps, if you master the following tips, your steamed smooth pork will be even better: Chop the meat filling until it becomes thick and paste-like: the steamed pork will be more delicate and elastic.

Starch thickening: Adding an appropriate amount of starch to the meat filling can increase the viscosity and elastic texture of the meat.

Egg white tenderizes: Adding an egg white can make the steamed pork more tender, smooth and fragrant.

Cover during steaming: Covering during steaming can prevent water from evaporating and keep the steamed meat moist and tender.

Steam and then simmer: After steaming, turn off the heat and simmer to evenly distribute the heat in the meat and make it softer and more tender.

After learning the recipe and tips for Sichuan steamed pork, you can easily make this Sichuan classic at home.

I believe that this tender and delicious Sichuan steamed pork will definitely make you linger and have endless aftertaste.