Second, the origin
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Legend has it that this dish is a home-cooked dish of Sichuanese on the first and fifteenth day (to improve their lives). At that time, the practice was mostly to cook in white and then stir-fry. At the end of the Qing Dynasty, there was an academician named Ling in Chengdu, who lived in seclusion at home because of his frustrated career and devoted himself to studying cooking. He changed the original cooked and fried Sichuan-style pork to eliminate the fishy smell of pork, steamed it in a watertight container, and then fried it into a dish. Because it is steamed for a long time until it is cooked, the loss of soluble protein is reduced, the rich and fresh flavor of the meat is maintained, and the original flavor is not lost, and the color is red and bright. Since then, Sichuan-style pork has been steamed for a long time, which is a famous Jincheng and spread widely. The common practice is to cook first and then fry.
Third, practice.
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Exercise 1:
Ingredients: pig's rear buttock tip, green garlic
Accessories: bean paste, fragrant lobster sauce (preferably Sichuan Pengshan Zhangji fragrant lobster sauce), onion, ginger, pepper, aniseed, cinnamon, yellow wine and cook the meat, and cook for about 20 minutes. Add onion, ginger, pepper, aniseed, cinnamon and yellow wine, skim the foam until chopsticks can be inserted into the meat, turn off the fire and soak.
Let's go, cook the meat.
Pat the green garlic, cut it into sections with an oblique knife, and cut the meat into large pieces, depending on your skill, the thinner the better.
Put a little oil in the pot, add white meat, stir fry, and shovel the meat to the side of the pot after the fat becomes curly and transparent (this is the lazy way! Ha ha! In fact, we should shovel out the meat first, add the bean paste, stir fry in red oil, add lobster sauce, shredded ginger and shredded green garlic, and stir fry together. You don't need to add salt when frying this dish, because the bean paste is salty enough.
Start frying.
Before serving, soften the cooked pork and garlic, pour in rice wine and serve.
Exercise 2:
Ingredients: pork belly (fat: thin = 3: 2, with skin), Pixian watercress, cooking wine, pepper, etc.
Side dishes: garlic sprouts/green peppers
1. Cook the fresh meat until it is medium-cooked.
Step 2 slice the cooked meat
3, burning oil
4. After the oil is boiled, add Pixian watercress and stir-fry over high fire until the fragrance is overflowing.
5. Cut the meat slices, fry them until the fat part becomes smaller and roll them up.
6, side dishes, stir fry.
Exercise 3
Ingredients: 250g of pork (lean meat).
Accessories: 45g green pepper, 30g green garlic.
Seasoning: 20g of sweet noodle sauce, 20g of douban hot sauce10g, 0g of white sugar10g, 5g of monosodium glutamate, and 30g of vegetable oil, with appropriate amounts.
1. Wash the meat and cook the whole piece in cold water for about 20 minutes;
2. Try to insert it with chopsticks. If there is no blood oozing out, it will be cooked thoroughly. Take out, cool and cut into thin slices.
3. Wash the green peppers, remove the pedicels and seeds, and cut into small pieces of 3 cm square;
4. Dry cut green garlic;
5. Come on in the wok, first pour in the sliced meat and stir fry;
6. See that the fat part has shrunk, then add the green pepper and fry it a few times, and then serve it first;
7. Stir-fry the sweet noodle sauce and spicy bean paste with the remaining oil in the pot, and evenly add the broth, sugar and monosodium glutamate;
8. Pour back the meat slices and stir fry with the green peppers;
9. Add green garlic and stir fry before cooking. When the fragrance is released, you can serve it on a plate.
(You can also add some Laoganma as auxiliary materials, which tastes better! )
Fourth, the essentials.
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1, choose the meat carefully:
The fresh pork to be slaughtered that day, with two knives on the hind legs, is fat, four thin, six wide and three fingers, too fat, too greasy, too thin and too burnt, too wide and too narrow, is difficult to shape.
2. cook the meat should be seasoned:
It is difficult to make meat fragrant with clear water and cook the meat. Therefore, after the water is boiled, you should first add ginger (patted with a knife), onion, garlic and pepper to hang the soup, and then add the washed pork. When it is ripe, it should be picked up for use, and it should not be cooked too soft.
3. Skillfully cut meat:
Many people wait for the meat to cool before cutting it. Fat and crisp, it burns when it is hot, and it is difficult to cut evenly. A knowledgeable chef soaked the selected meat in cold water and then cut it while it was hot. Now that he has a refrigerator, he can put the freshly cooked meat in the quick-freezing room for two or three minutes, which makes it easier to cut.
4, ingredients should be just right:
Douban must be authentic Pixian watercress, chopped with a knife, sweet noodle sauce should be black and bright, sweet and pure, and soy sauce should be thick and can be hung on the bottle wall.
5, suffering to get the right temperature:
Mastering the heat is the key to cooking pork. Stir-fry the minced Pixian watercress with medium fire to make the unique color and taste of watercress penetrate into the meat. A chef with suitable cooking temperature can cook the meat slices into the shape of a roll nest, commonly known as "light nest". When the sliced meat is nested, add a little sweet noodle sauce and soy sauce immediately, or add a few drops of cooking wine and a little chicken essence to increase the flavor and umami flavor. Then, immediately add the ingredients, change the fire, stir-fry until cooked, and then take the pot.