National foodies, when it comes to Sichuan cuisine, which dish do you think of first?

I'm sure 90% people will blurt it out: Sichuan pork.

That's true. Sichuan cuisine meat has always been regarded as the first of Sichuan cuisine —— On September 18, China Cuisine was officially released, and Sichuan cuisine meat was rated as one of the top ten classic Sichuan cuisine in China.

For Sichuanese (including Chongqing people), Sichuan-style pork is also a home-cooked dish of every household, which is loved by both men and women, from snacks to the elderly.

However, there is no unified teaching model for Sichuan-style pork cooked by every household, the collocation of seasonings and the mastery of cooking temperature, but it is always the same.

Pork, half fat and half thin is the best, pork belly is also ok, there is no need to pursue sitting on the pier (ass), two knives of meat and so on. Remember, pure lean meat can't make Sichuan pork. You can only cook fried pork with salt or shredded pork.

That is, the "companion" of Sichuan-style pork, usually garlic seedlings, green peppers (two thorns are the best, and slightly spicy green peppers are also acceptable), ginger and potato chips; Onion+sweet pepper, crispy rice, guokui, lotus white, etc. It is also a good bridge.

Pixian douban, douchi, ginger slices, garlic slices and brown sugar-these are six seasonings, not much at all. The simpler the seasoning, the more beautiful the appearance. Whether the cooked pork is fragrant or not depends on the perfect combination of these five seasonings and the weight of the meat-there are many watercress in Pixian County, and the food is too salty to eat; Without it, the color of the dishes will not look good; Because douchi contains salt, the amount of all Pixian douban and douchi should be well balanced; Ginger slices and garlic slices have many flavors, but they are not too heavy. The main function of brown sugar is to enhance color. Without the flavor of Sichuan pork, the flavor of Sichuan pork is not bright, but has the sweetness of Sichuan pork. Through comparison skills, the amount of these condiments should be directly related to the amount of meat and bridgehead, so it is necessary to make them regularly to balance them delicately-Sichuan-style pork fried by an old driver never tastes before deciding whether to add seasonings (mainly salt flavor), and it is done at one time.

In order to write this article, I bought a catty of local pork from 36 yuan, 48 yuan, 1 kg 3 and 8 garlic seedlings. Ingredients: two spoonfuls of Pixian watercress, two spoonfuls of Laoganma Douchi (Chongqing Yongchuan Douchi is the best), 10 slices of ginger, n slices of garlic (it should be about 30 slices), and half a cube of brown sugar, and chopped. Remember: you can't put any more salt in the pot, only a little monosodium glutamate at most.

First of all, wash the pork, put it in a pot and boil it with mineral water or purified water, knock off the blood bubbles on the water, add a lump of mashed ginger and cook it until the meat is cut off (poke it with chopsticks, just the best penetration). Answer the phone. After cooling, slice as much as possible along the texture of the meat (remember not to be too thick, the thickness of 1 mm is the best).

Please pay attention to the section of this meat-it just broke (the lean meat is slightly bloodshot) and can't be cooked completely. Cooked meat turns to slag when cooked. Therefore, the weather is very important when cooking meat!

It is very important to cook cooked pork-the sliced meat should not be too thick, too thick and tasteless, nor too thin. If it is thin, it will break once it is cooked. When you eat it, you won't get molded meat, and you won't have the pleasure of eating meat!

2. flatten the stem diameter of garlic seedlings with a knife and cut them into one-inch long garlic seedlings. Note: Don't cut vertically, cut into horseshoe-shaped buttons (if you cut potatoes, the thinner the better. Note: soak them in pure water to prevent the polyphenol tannins of potato chips from changing color due to chemical reaction with oxygen in the air.

Third, put some vegetable oil in the pot (the first function is to prevent the meat from sticking to the pot just after cooking, and the second function is to mix it with the cooked lard, and the mixed oil is the most fragrant), spread the pot with vegetable oil, put the meat in the fire, and stir-fry it repeatedly until the meat slices are in a nest shape (that is, the lantern nest as Chengdu people say), and pick up the meat, Pixian douban, lobster sauce, ginger slices and garlic. Put some monosodium glutamate and turn it over!

Pick up the sliced meat in the shape of a lamp socket-if you have a lot of fat and don't like to eat fat, you can boil the pot more and get more fat, but you must pick it up quickly after the meat is slightly browned, otherwise it will turn into oil residue.

After turning off the fire, put some monosodium glutamate (or not) into the pot.

Please pay attention-who says Sichuan food is spicy? The authentic Sichuan-style pork that everyone loves in Sichuan has no pepper (the pepper in Pixian douban is ignored) and no pepper water!