Guanghan Lianshan Sichuan cuisine meat: fat and thin, delicious at the entrance.

Guanghan Lianshan Sichuan cuisine is one of the delicacies in Sichuan, which is characterized by its fat and thin, delicious taste. Each piece of meat has a unique aroma and bite, which melts in one bite, while the outer layer of meat is crisp and delicious, with rich taste. The traditional cooking process is quite complicated. Pork must be cooked first, then sliced and sliced, and finally fried in hot oil to ensure tender meat and better taste.

Guanghan Lianshan Sichuan cuisine has a long history and rich cultural connotations, which well shows the unique charm of Sichuan cuisine. Generally speaking, to make delicious Sichuan pork, we need to pay attention to its quality and temperature. Carefully select the pig hindquarters with delicate meat quality, cook them in water first, then take them out of the soup pot and cut them into thick slices of about 1.5 cm. The boiled soup can't be wasted, it can be used to cook other Sichuan dishes, and it can also be added when cooking later.

Finally, add minced garlic, bean paste, Pixian bean paste, chopped pepper, ginger, onion and other seasonings, and the cooking time needs to be well grasped. Stir-fry the seasoning slowly with low fire in advance until the aroma is overflowing, then pour the cut pork into the pot, stir-fry it with high fire to fully blend it with the seasoning, and finally sprinkle with chopped green onion.

To sum up, Guanghan Lianshan Sichuan cuisine is not only a unique food, but also contains rich historical and cultural connotations and cooking skills. After tasting this dish, you can not only feel the unique flavor of traditional Sichuan cuisine, but also appreciate the essence of cooking technology.