I won't know until I get out of the kitchen. The cooking is great. Simply talking about hype as a cooking technique seems to mean adding oil when the pot is hot. Actually, cooking is not that simple. If subdivided, there are some methods, such as stir-frying, raw stir-frying, cooked stir-frying, stir-frying and so on. Each method is slightly different, but the taste and taste may be quite different.

The cooking method of Sichuan-style pork is cooked and fried, that is, the main ingredients are steamed or cooked before frying. Bacon, fat sausage, pork belly and other foods that are difficult to cook usually need to be fried in this way. Sichuan-style pork is our most familiar cooking.

The cooking technique for frying meat with salt is raw frying, that is, frying raw materials directly in an oil pan without heating in advance. This method will quickly dehydrate the meat in the oil pan, and the taste will be particularly dry and fragrant. The most important difference between salt-fried meat and Sichuan-style pork is that it is drier and more fragrant than Sichuan-style meat.

Small fried meat is also called Chili fried meat. Our restaurant's practice is to fry, that is, to wrap it in starch and fry, and the taste will be very tender. According to @ I don't know to remind you, the traditional small fried meat does not need starch sizing, and finally it is fried with lean meat, and the taste is very tender.

Step 2: Raw materials

In the traditional method, pork hind legs and pork front legs are used for cooked pork and fried pork. The difference is that cooked pork skin, fried pork skin and fried pork skin are removed. However, unlike cooked pork and fat and thin fried pork, fat and thin fried pork needs to be cut.

The reason is that the fried pork is directly fried in the oil pan. If fried for a long time, the pigskin is easy to be too hard and chewy, so it should be peeled. Because the cooked pork has to be cooked to medium-cooked, this will not happen. Stir-fried pork should separate fat from lean meat, because starch is only suitable for lean meat, not fat. Fat meat can't be divided into sizes, but should be separated from lean meat.

As for accessories, the standard of Sichuan-style Sichuan-style Sichuan-style pork and salt-fried Sichuan-style pork is garlic sprout, so in the second episode of Tip of the Tongue 2, we saw a flash of green pepper Sichuan-style Sichuan-style Sichuan-style Sichuan-style pork as a food documentary pursuing tradition and inheritance. This mistake is not appropriate, and the head of the dish has also been mentioned in the WeChat subscription number. The auxiliary material of small fried meat is pepper, and the authentic one is Hunan snail pepper. Small fried meat is very suitable for Sichuan people's tastes, so many Sichuan restaurants will introduce it and switch to Erjing pepper here in Sichuan.

flavour

Sichuan-style pork and salt-fried pork are very similar in seasoning, almost the same, and they are particularly particular about it. On the basis of bean paste, soy sauce and white sugar, Sichuan-style pork should be blindly added with sweet noodle sauce, and fried pork with salt should be added with lobster sauce, that's all. Sweet noodle sauce and lobster sauce are both sauce-flavored, and there is little difference in taste if you don't eat them carefully. In terms of fragrance type, both of them are home-cooked flavors.

Small fried meat without bean paste, the main seasoning is soy sauce, which needs to be added with old pressed light soy sauce. Boiled pork and salt-fried pork don't need to add onions, ginger and garlic (you can add some when cooking pork), and small fried pork should add some garlic slices to enhance the flavor.

4. Taste and mouthfeel

As I said before, Sichuan's Sichuan-cooked pork and fried Sichuan-cooked pork are both home-cooked tastes, and the main seasoning is bean paste, which is salty and slightly spicy, which is the characteristic of Sichuan cuisine. Small fried meat is more like soy sauce.

In terms of taste, the time of frying meat is short, the water is sufficient, and the taste is smooth and tender. Salt-fried meat has been fried for the longest time, and the meat has the least moisture and a dry and fragrant taste. Boiled pork is cooked for 8 minutes in advance, and after frying again, it tastes dry and fragrant, but it tastes more delicious with a little more water.