As a person who loves Sichuan food, I sometimes ask some Sichuan friends what is the essence of Sichuan food? Many people think it's not bean fish, not the most popular Mapo tofu chili pepper chicken, but Sichuan style pork? Next, we will make this Sichuan dish, the soul of Sichuan cuisine.

1. You'd better choose pork belly with fat and thin for this dish.

prepare a piece of pork belly, cut it into small pieces and cook it first.

Put the pork belly in the pot with cold water, add a little cooking wine to remove fishy smell, add a little salt to boil the blood of the pork belly, remove the floating foam after the water boils, turn to low heat and cook for 1 minutes, then gently poke it through with chopsticks.

after cooling, cut into pieces of meat about 2mm. Be sure not to cut them thick, or they will be greasy.

2. Prepare side dishes

Cut the washed garlic seedlings into sections, cut the stems into pieces with an oblique knife, cut the ginger into pieces, cut the scallion into pieces with an oblique knife, and then grab a few dried peppers for later use.

3. Start cooking

First heat the oily pan, then pour out the hot oil and add cold oil to avoid the streaky pork sticking to the pan, then put the cut streaky pork into the pan, stir-fry for about 2 minutes, and stir-fry the fat inside. After the streaky pork is fragrant, pour in a little soy sauce to color it, and add two spoonfuls of bean paste to stir-fry evenly.

add onion, ginger and pepper, stir-fry for a few times on low heat to make the flavor burst out, pour a proper amount of water from the pot, pour a little cooking wine to remove the fishy smell, simmer for 2 minutes on low heat to let the meat slices absorb the taste of the soup, and add 2 grams of salt and 1 gram of chicken powder to taste.

stir fry the stems of the garlic sprouts first, then stir fry the leaves of the garlic sprouts for 1 seconds. After smelling the fragrance of the garlic sprouts, you can take them out of the pot and put them on a plate.

1. To make Sichuan style pork, the thickness of the sliced meat should be about 2mm, not too thick, otherwise it will taste greasy and not explosive.

2. the garlic seedlings should be put into the pot last, and the stir-frying time should not exceed 2 seconds, otherwise the fragrance will be greatly reduced.

Tips

1. Hang soup before cook the meat, the meat is more fragrant.

2. Laoganma is spicy, and sweet noodle sauce can be used instead if you are not used to it.

3. the meat is cooked until it is 7-8% ripe, and then it is returned to the pot, so the meat quality is not easy to be fried.

4. To cut the meat well, if possible, soak it in ice water for a while.