Sichuan is called Tianfu, which is rich in pork, and the basic raw materials of Sichuan style pork are guaranteed. The basic ingredients of Sichuan style pork are pork, green pepper or garlic sprout, Pixian watercress, sweet noodle sauce and salt. Pork is the main ingredient, while others are ingredients. Throughout the ages, in all directions, folk dining tables, official banquets, and Sichuan style stew pork must be meat, which has never changed. Of course, Sichuan vegetarian meal "winter melon back to the pot melon" is an exception. In recent years, pork, the main ingredient of cooked pork, has also undergone some changes, such as "cured meat is cooked again" and "beef is cooked again", but the former is still pork, while the latter is deformed but unchanged.
There are 30 million families in Sichuan, and there are 10 million ways to cook cooked pork. It is only a "basic principle" to use pork as the main ingredient of Sichuan style pork, and other materials can be easily changed according to local conditions. Instead of green pepper/garlic sprout, Sichuan people have created "red pepper returning to the pot", "celery returning to the pot", "Jiangdou Gan returning to the pot", "Guo kui returning to the pot", "vermicelli returning to the pot" and "rice cake returning to the pot". For Pixian watercress, it can be replaced by douchi; The sweet noodle sauce can be replaced by red soy sauce or white sugar. In addition, some families want to add soaked ginger to Sichuan style pork, and some housewives oppose the use of soy sauce, arguing that salt must be used. It is this practice of "ten million kinds" of Sichuan-style pork that has formed different schools of Sichuan-style pork in the southeast and northwest. The essence of Sichuan cuisine is "one dish blindly, one hundred dishes in a hundred squares", and the essence of Sichuan cuisine can be called one dish with a hundred flavors and a thousand different flavors.
How many years ago, Sichuan Cuisine was said to be the main dish of Sichuan people in the first and fifteenth days of the first lunar month (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 Hanlin named Ling in Chengdu, who retired from home because of frustration in his official career and devoted himself to studying cooking. He changed the original cooked and fried Sichuan style pork to remove 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, and 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, the long-steamed Sichuan style pork, which is famous in Jincheng, has spread.
Ingredients: pork belly, green garlic, onion ginger, star anise, soy sauce, sugar, douban hot sauce [2] and green pepper.
Red pepper, pepper, etc. can also be used.
The history of Sichuan style pork Sichuan style pork originated from folk sacrifices. It is also called "Sichuan style pork" because the cooked pork that worships ghosts and gods and ancestors is brought back to the pot to eat after offering sacrifices.
Look, regardless of the majesty of ghosts and gods and ancestors, they even ate the sacrifice! Sichuan people love to eat, and their temperament of attaching importance to reality and neglecting name is fully revealed by "Sichuan pork". Sichuan is called Tianfu, which is rich in pork, and the basic raw materials of Sichuan style pork are guaranteed.
The basic ingredients of Sichuan style pork are pork, green pepper or garlic sprout, Pixian watercress, sweet noodle sauce and salt. Pork is the main ingredient, while others are ingredients.
Throughout the ages, in all directions, folk dining tables, official banquets, and Sichuan style stew pork must be meat, which has never changed. Of course, Sichuan vegetarian meal "winter melon back to the pot melon" is an exception.
In recent years, pork, the main ingredient of cooked pork, has also undergone some changes, such as "cured meat is cooked again" and "beef is cooked again", but the former is still pork, while the latter is deformed but unchanged. There are 30 million families in Sichuan, and there are 10 million ways to cook cooked pork.
It is only a "basic principle" to use pork as the main ingredient of Sichuan style pork, and other materials can be easily changed according to local conditions. Instead of green pepper/garlic sprout, Sichuan people have created "red pepper returning to the pot", "celery returning to the pot", "Jiangdou Gan returning to the pot", "Guo kui returning to the pot", "vermicelli returning to the pot" and "rice cake returning to the pot".
For Pixian watercress, it can be replaced by douchi; The sweet noodle sauce can be replaced by red soy sauce or white sugar. In addition, some families want to add soaked ginger to Sichuan style pork, and some housewives oppose the use of soy sauce, arguing that salt must be used.
It is this practice of "ten million kinds" of Sichuan-style pork that has formed different schools of Sichuan-style pork in the southeast and northwest. The essence of Sichuan cuisine is "one dish blindly, one hundred dishes in a hundred squares", and the essence of Sichuan cuisine can be called one dish with a hundred flavors and a thousand different flavors.
Who knows the origin of Sichuan-style pork? Sichuan-style pork is a traditional folk dish, also known as boiled pork and Sichuan-style pork. Because of its long history and numerous eaters, it has become a famous Sichuan dish with unique flavor. Every family in Sichuan can cook Sichuan-style stew pork, and you can't eat Sichuan-style stew pork. As the saying goes, "If you don't eat Sichuan-style stew pork, you don't go to Sichuan". Sichuanese who have lived in other places for a long time, when they return to Sichuan to visit relatives and friends, the first thing they want to eat is Sichuan-style pork. Now there are many kinds of Sichuan style pork, such as Lianshan Sichuan style pork, Jiangdou Gan Sichuan style pork, red pepper Sichuan style pork, bracken Sichuan style pork and so on.
Second, the origin
Legend has it that this dish was the home-cooked dish of Sichuan people in the first and fifteenth days of the first 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 Hanlin named Ling in Chengdu, who retired from home because of frustration in his official career and devoted himself to studying cooking. He changed the original cooked and fried Sichuan style pork to remove 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, and 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, the long-steamed Sichuan style pork, which is famous in Jincheng, has spread.
Third, the practice
(1) Garlic Miao Hui Guo Meat
Ingredients: pork belly (fat: thin =3:2, with a horse), Pixian watercress, cooking wine, pepper, etc.
Side dishes: garlic seedlings
Practice:
1 Cook the fresh meat until it is 80% cooked.
2. Slice the cooked meat
3, burning oil
4. After the oil is boiled, add Pixian watercress and stir-fry with high fire until the fragrance overflows.
5. Cut the sliced meat and fry until the fat part becomes smaller and rolled.
6, the side dish garlic seedlings, stir-fry.
Fourth, the essentials
1, choose the meat carefully:
Fresh pork to be slaughtered on the same day, two knives on the hind legs, fat four thin six wide three fingers, too fat is greasy, too thin is burnt, too wide and too narrow are difficult to shape.
2. cook the meat should be seasoned:
Clear water in cook the meat is hard to make meat fragrant. Therefore, after the water boils away, you should first add ginger (patted with a knife), scallion, garlic and pepper to hang the soup, and then add the washed pork. When it is six ripe, it should be picked up for later use, and it should not be cooked too soft.
3. Cut the meat skillfully:
Many people wait for the meat to be cold before cutting it. It's fat and fragile, and it's hot when it's hot, so it's hard to cut it evenly. A knowledgeable chef dips the picked meat in cold water and cuts it while it's cold outside and hot inside. Now that he has a refrigerator, he can put the freshly cooked meat in the quick freezing room for two or three minutes, which is better to cut.
4, ingredients should be just:
Douban must be authentic Pixian Douban, 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 cooked pork. With medium fire, the sliced meat, that is, chopped Pixian watercress, is mixed and fried, so that the unique color and taste of watercress go deep into the meat. A master with proper cooking temperature can cook the meat slices into a shape of a roll nest, commonly known as "lamp nest". When the sliced meat becomes a nest, immediately add a little sweet noodle sauce and soy sauce, or add a few drops of cooking wine and a little chicken essence to increase the flavor and umami. Then, immediately add the ingredients, change to a big fire, stir-fry until cooked, and then start the pot.
V. Matters needing attention
The key to cooking Sichuan style pork is the word "fine". The simpler it is, the more careful it is.
When the oil in the hot pot is 40% warm, you can put the meat to boil. Cut meat, put for a while, the meat pieces will stick together. If it is fried, it is easy to separate the fat from the thin. If the meat pieces are melted and dispersed by themselves, it is easy to cause greasy and uneven suffering in the lower coke. Therefore, cook the meat's soup should be kept at a certain temperature. Before the meat pieces are put into the pot, the meat pieces should be scattered in the soup with a leaky ladle and then put into the pot for suffering. In this way, the fat and thin will continue. Sichuan people also call Sichuan-style stew pork. In cooking techniques, there is no "stew" method. It combines the four methods of frying, frying, stir-frying and frying, so that the cooked dishes have the flavor characteristics obtained by the four methods.
Some people who cook at home are used to putting oil in the cold pot, and they are also used to cooking directly after cooking. Generally speaking, this is a taboo for cooking. The cold pot is too hot, the oil temperature is too high, the raw oil is cooked, and the oil fume is too heavy, which is poured into the dish and defeats the original taste of the dish. Therefore, after the pot is hot, you should put in the cooked oil, and put a little oil in the cooked pork, preferably cooked vegetable oil, which blends with lard in the meat and has a more bitter flavor. After the pot is hot, you should put in the cooked oil. The vegetable oil blends with the lard in the meat, which has a bitter smell. Nowadays, people in the city rarely use vegetable oil. Moreover, there are few vegetable oils in the market, so you have to use blended oil. Others are afraid that the oil is too heavy, so they simply don't put the oil in, and directly put the cut pork into the pot to suffer. In this way, the oil is not heavy, but the meat is also dry and burnt, and it is difficult to slag at the entrance, and there is no softness that comes slowly from the dry flavor of the cooked pork. In fact, the oil is too heavy, so just pour out some before adding ingredients and ingredients.
What is the origin of Chongqing pork? Sichuan famous dish, also known as boiled pork, is said to be the first four dishes.
Sichuan people's first and fifteenth day of the first day (to improve their lives) is the main dish. There were many practices at that time.
Boil it first, then stir-fry it. At the end of Qing Dynasty, there was an academician named Ling in Chengdu who lost his official career.
I retired from my home and devoted myself to cooking. He changed the original cooked and fried Sichuan style pork to first.
Remove the fishy smell from pork, steam it in a watertight container, and then fry it into a dish.
. Because it is steamed early to maturity, the loss of soluble protein is reduced and the meat quality is maintained.
It is rich and fresh, with original flavor and bright red color. Since then, the famous early steaming of Jincheng
Sichuan style pork was circulated.
The origin of Sichuan-style pork Sichuan-style pork is a traditional folk dish, also known as boiled pork, Sichuan-style pork.
Because of its long history and numerous eaters, it has become a famous Sichuan dish with unique flavor. Every family in Sichuan can cook Sichuan-style stew pork, and you can't eat Sichuan-style stew pork. As the saying goes, "If you don't eat Sichuan-style stew pork, you don't go to Sichuan".
Sichuanese who have lived in other places for a long time, when they return to Sichuan to visit relatives and friends, the first thing they want to eat is Sichuan-style pork. Now there are many kinds of Sichuan style pork, such as Lianshan Sichuan style pork, Jiangdou Gan Sichuan style pork, red pepper Sichuan style pork, bracken Sichuan style pork and so on.
Its taste is oily but not greasy, and it won't make people feel uncomfortable. There are two most authentic ways to eat, one is to cook for nothing, which is very satisfying; The other is to put bloom in the middle of a small white flour pot helmet with a diameter of 5 cm, and put the fried meat in it to eat, which has the feeling of eating authentic Chengdu snacks.
Legend has it that this dish was the home-cooked dish of Sichuan people in the first and fifteenth days of the first 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 Hanlin named Ling in Chengdu, who retired from home because of frustration in his official career and devoted himself to studying cooking. He changed the original cooked and fried Sichuan style pork to remove 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, and 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, the long-steamed Sichuan style pork, which is famous in Jincheng, has spread.
The common practice is to cook first and then fry.
Where is the famous dish of Sichuan pork? Sichuan pork is a traditional folk dish, also known as boiled pork. Because of its long history and many eaters, it has become a famous Sichuan dish with unique flavor.
Every family in Sichuan can cook Sichuan-style stew pork, and you can't go to Sichuan without eating Sichuan-style stew pork. As the saying goes, "If you don't eat Sichuan-style stew pork, you are equal to not going to Sichuan". So how did it come from? Legend has it that at the end of the Qing Dynasty, there was an Hanlin named Ling in Chengdu who retired from his home because of his frustrated career and devoted himself to studying cooking. He changed the cooked and fried Sichuan style pork into a dish by removing the smell of pork, steaming it in a watertight container and then frying it.
Because it is steamed for a long time until it is cooked, the loss of soluble protein is reduced, and 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, the long-steamed Sichuan style pork, which is famous in Jincheng, has spread.
There is also a saying that Sichuan-cooked pork originated from folk sacrifices in Sichuan, which brought offerings to gods and ancestors back to the pot for eating after offering them.