Sichuan cuisine is Sichuan cuisine, and its taste is very unique. The main ingredients are pork, garlic sprouts, green peppers, etc. The meat is also fat but not greasy. It is a very popular dish at ordinary times. People who often eat Sichuan cuisine know that when cooking Sichuan cuisine, the meat needs to be cooked in the pot first, but most people don't know much about the time in cook the meat. Generally speaking, how long does it take to cook hot pot meat?

How long does it usually take to cook Sichuan style pork?

Under normal circumstances, it is enough to cook the pork for seven times.

The practice of cooked pork

Practice 1

First, put the meat in a cold water pot, add ginger slices, add a tablespoon of cooking wine, bring the water to a boil over high heat, then turn to medium heat and cook for about half an hour.

Turn off the fire when you can pierce it thoroughly with chopsticks and no blood flows out.

Cool the cooked meat and cut it into thin slices. This is the place to test the knife work. It's too thin, and it will break when fried. It's too thick to fry the lamp nest. You can put it in the freezer and freeze it for five minutes, which is easier to cut.

Cut the green garlic into inch-long sections with an oblique knife.

Pour the oil into the wok, and the fire will heat the wok. Put the sliced meat into the wok and stir-fry until the meat is curly. It is best to make the fat transparent, so that the pork oil is fried and it is not greasy to eat.

Then push the meat to one side of the pot, pour in the pepper, stir-fry the bean paste, and when you see the color of the oil turn red, you can pull the meat and stir it evenly.

Pour in green garlic, cooking wine, salt, sugar and light soy sauce, and stir-fry evenly.

Practice 2

Pork with skin, depilated and washed, boiled in a cold water pot until cooked and hardened.

Rinse the cooked pork, let it cool, and cut it into thin and large pieces.

Just put a teaspoon of oil in the pot, add the sliced meat and ginger, and slowly fry with low fire until the oil comes out and the surface color turns golden.

Add 1 and 1/2 tablespoons of red oil bean paste.

Stir-fry until the red oil comes out, then add a spoonful of soy sauce and stir-fry the cooking wine for a while. (If you put too much bean paste, you can also avoid releasing it, otherwise it will be too salty.)

Add green garlic, white and red, green pepper.

Stir-fry until the garlic is white and red, and the green pepper is cut off.

Finally, add the green garlic leaves, stir-fry for a while and serve.

Nutritional efficacy of Sichuan style pork

1. Sweet and salty, flat in nature, entering spleen, stomach and kidney meridians.

2. It has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness.

3. Indications are fever, body fluid injury, thirst-quenching, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonic, nourishing yin, moistening dryness, nourishing liver and yin, moistening skin, facilitating defecation and stopping thirst.

4. Pork soup can make up for irritability, dry cough, constipation and dystocia caused by insufficient body fluid.

5. The pork used in the cooked pork contains high fat content, and both sweet noodle sauce and bean paste contain sodium, so patients with hypertension should not eat more.