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How to cook Sichuan style pork? This meat is not hard.
Known as the "gourmet capital", Sichuan is rich in local famous dishes, such as husband and wife lung slices, spicy saliva chicken and so on. Kung pao chicken, Mapo tofu, Sichuan pork, etc. Just listening to the name of any dish will make your greedy heart ripple.

The famous dishes in these places are delicious, but the production needs to be skillful. Many friends always don't understand the difference between cooked meat and small fried meat. The appearance looks very similar, both of them are fried with sliced meat and vegetarian dishes, but in fact the steps of the two dishes are completely different.

The difference between cooked pork and fried pork;

Small fried meat: actually, it is a home-cooked vegetarian dish with fried side dishes. Marinate the meat first, pre-fry it in the pot, and then fry it with the side dishes.

Sichuan-style pork: Before frying Sichuan-style pork, you need to cook it half-cooked or fully cooked. This is the difference. There is an old saying: "If the meat is not cooked, it is not called Sichuan pork, but called fried meat."

Therefore, the "cook the meat" step of Sichuan pork is very important. The cooking time is not enough, the sliced meat is not ripe, the fried taste is not harmonious, and the meat is overcooked, so the fried Sichuan pork feels hard and chewy.

In addition, there is another problem that is easily troubled, that is, many Sichuan dishes are fried with sauce first, and then cooked with the main side dishes. So when cooking Sichuan-style pork, should the sliced meat be fried with sauce or meat first? What should be the correct cooking steps?

Fried pork, sauce or meat first? In this issue, the deer shared the correct practices and cooking skills of Sichuan-style Sichuan-style pork, including "cook the meat technique", and answered the question of frying sauce or meat first. Friends who like Sichuan pork but don't know how to fry it must see it.

"Sichuan Sichuan pork &; Bill of materials:

700 grams of pork belly, garlic sprout, small pepper, pepper granules, ginger, garlic, bean paste, sugar, soy sauce, chicken essence, cooking wine.

"production process":

Step 1 Starting from cook the meat, wash pork belly simply, pour cold water into the pot, pour cooking wine, add onion and ginger slices, boil water over high fire, skim off the overflowing floating foam, and then cook chopsticks on medium fire for about 10~ 12 minutes, so that the chopsticks are easy to be punctured and slightly spill blood.

When it's time for the second stew, you can take the meat out, drain it, cut it into thin and even slices, and prepare other accessories.

Step 3: Pour a little oil into the pot, shake the pot and let the oil spread all over the bottom of the pot. When it is slightly hot, pour pork belly slices, stir-fry over medium heat until the slices are slightly rolled, and a large amount of lard pops up.

We need to do one more step here to pour out most of the lard fried in the pork belly, so as to make the whole pork belly fat but not greasy and more dry and fragrant.

Step 4: Push the fried pork slices aside, let the oil tilt in the empty place, add bean paste, pepper, minced garlic and Jiang Mo, stir-fry the red oil simply, and then mix with the pork belly slices and stir-fry for about 1~2 minutes.

Step 5: Add sugar, cooking wine and soy sauce, stir-fry for 1~2 minutes, and add pepper to stir-fry evenly.

Step 6: finally, pour in the green garlic stalks and stir-fry for about 30 seconds until soft, then add the green garlic sprouts and stir-fry for 30 seconds, stir-fry the chicken essence evenly, and take out the pot. Sichuan cuisine Sichuan cuisine Sichuan cuisine Sichuan cuisine Sichuan cuisine Sichuan cuisine Sichuan cuisine Sichuan cuisine Sichuan cuisine Sichuan cuisine Sichuan cuisine Sichuan cuisine Sichuan cuisine Sichuan cuisine Sichuan cuisine Sichuan cuisine Sichuan cuisine Sichuan cuisine.

"Sichuan Sichuan pork &; Cooking skills "

1, Boil pork, it is especially important to cook the meat well, and the meat should not be overcooked or undercooked. The best cooking method is to blanch the meat for a while, then turn off the fire and let it stew in hot water for a while, so that the meat can be cooked first and then stuffy.

2, stir-fry sauce or stir-fry meat first, you will know from the steps. You have to fry the meat until the oil is forced out, and then pour that part out before you start frying the sauce. This will not only ensure that the meat slices are not too fat, but also wrap them with a strong sauce flavor.

3, stir-fried pork, generally speaking, there is no need to put onions, generally put green garlic seedlings, in order to let pork bring out a unique and special flavor.

4. Pay attention to the rhythm when frying green garlic seedlings. Stir-fry the garlic stalks cooked in coarse ore first, and then put the garlic seedlings. Always keep stirring in medium heat. As long as the garlic seedlings are soft and ripe, they can be cooked. Don't fry it too hard