Speaking of the difference between fried pork and cooked pork, don't say that they are very close in cooking methods and ingredients. The key point is the difference in meat. Fried pork is raw and fried meat, and cooked pork belly is used. Compared with them, fried pork is simpler than cooked pork belly in this respect.
If we want to learn this dish, we must learn the authentic method. If you know the authentic method, you will change it according to your personal preference, and it will have an authentic taste in it. You should put a lot of salt in the name of the dish to cook this dish. Otherwise, why is there a word of salt in the name of the dish? I'm worried about whether this dish will be very salty. I'll sell it here and wait for you to figure out how much salt I added.
Authentic salt-fried meat practice: ingredients to be prepared: 300 grams of two-knife meat. 2 garlic sprouts, 6 grams of green onions, 6 grams of ginger and 6 grams of garlic seeds. Pixian bean paste15g, Yongchuan douchi 5g, yellow wine or cooking wine 2g, edible oil 2g, monosodium glutamate 5g, soy sauce 5g.
Pork belly is changed into a knife and cut into 2 mm large slices for later use. Flatten the white garlic with a knife, then cut the white garlic into horse ears, and cut the green garlic into small pieces for later use. Slice onion, ginger and garlic for later use. Cut Pixian bean paste slightly smaller, so that the finished dish will look better, and the lobster sauce will be slightly chopped, so that it will taste better.
1, heat the pan first, then add a small amount of oil, let the oil slide in the pan, when the oil temperature is 60% hot, turn down the heat, pour the meat slices into the pan, stir-fry them, turn the meat slices more so that they can be heated evenly, a small amount of water will come out when frying, and then slowly start to oil, until the meat slices are a little curly and the surface is a little yellow, then put them in the pan.
2. After changing the medium heat, add a small amount of yellow wine to the pot to remove the meat smell. If there is no yellow wine, use cooking wine, then add bean paste and stir-fry capsaicin, which is what we often say, stir-fry red oil. When the red oil comes out, add lobster sauce and stir-fry the flavor of bean paste and lobster sauce.
3. The material of Sichuan cuisine is exquisite. You can't pour all the ingredients in at once, but add them in the same way, step by step. Then add light soy sauce to taste, stir fry evenly, add onion, ginger and garlic to stir fry evenly, add monosodium glutamate to taste and stir fry evenly, pour the garlic seedlings in and stir fry evenly, as long as the garlic seedlings are broken, sprinkle with a little bright oil and stir fry a few times, they can be put on a plate and taken out of the pot.
A raw fried pork with red and green, salty, fresh and spicy, and dry and fragrant meat is ready. You can smell the fragrance from a distance and drool when you look at it. The method is super simple and easy to learn. Let me answer some questions and skills that should be paid attention to when cooking this dish. Full of dry goods can be collected!
Two-knife meat is the meat in this part of the pig's ass after the tail is removed. After the tail is removed, the first knife cut by the butcher has more fat, and the second knife cut is called two-knife meat. The second knife meat is generally between 3 and 4, and the lean meat is between 6 and 7. This ratio of fat and thin is very popular among people.
Why do you want to put sweet noodle sauce in the cooked pork, but not in the fried pork? This is also a difference between cooked pork and fried pork, because cooked pork will be fatter and fatter, and sweet noodle sauce can relieve the fatness of cooked pork, while fried pork is generally not so fat, so there is no need to add sweet noodle sauce. Authentic fried pork will not put sweet noodle sauce.
Although this dish is called fried meat with salt, it doesn't need a grain of salt to be salty, because the salty taste of Pixian bean paste and lobster sauce is enough. If you put more salt, it will be too salty. If you put too much bean paste and the taste is too salty, try not to add water. Adding water will make the dishes dull. The best way is to add sugar, and the sweetness can be combined with umami.
The standard of salt-fried meat is garlic sprout. If there is no garlic sprout, you can use the most common pepper instead, or use other materials you like to replace it. If you use pepper, I suggest using Erjing pepper and Xiaomi pepper to match it.
These two kinds of peppers are different in their spicy degree. The spicy taste of Erjing pepper is fresh and the spicy taste of Xiaomi pepper is hot, which just meets the requirements of Sichuan cuisine for spicy layering. Never blanch or marinate the cut meat, or the dry flavor of the fried meat will not be fried.
Fried meat with salt is also called raw fried meat with salt. The dishes made should be rosy in color, dry and fragrant, and moist, and the taste is fat but not greasy. By the way, when preparing to fry this dish, you must add more rice when cooking. It is not a problem to eat two bowls of rice with this dish.