Sichuan-style pork ingredients: pork belly, bean paste, green garlic sprout, onion, red bell pepper (in fact, many kinds of vegetables can be used as ingredients, depending on what you like), onion, ginger, garlic, cooking wine, salt, monosodium glutamate, sugar, vinegar and cooking oil.
Ready: 1. First add water to the pork belly, add some ginger slices and cook until it is 70% cooked, that is, you can tie chopsticks.
Pick up the slice and put it aside. 2。
Pat green garlic seedlings and cut into sections; Cut the onion and red pepper into pieces you like. 3。
Chop bean paste into mud, shred onion and ginger, and chop garlic into foam. Practice: 1.
Heat the pan, add a little oil, add onion and red bell pepper, stir-fry for 30 seconds, and remove for later use. 2。
Heat the pan and drain the oil. When the onion, ginger and garlic bean paste is fried to red oil, add white sugar and a few drops of vinegar, fry the prepared pork belly slices for 1 min, and spray with cooking wine. Then stir-fry the green garlic seedlings until they change color, and add the prepared onions and red peppers.
3。 Mix the salt (less salt because the bean paste is salty) and monosodium glutamate.
Note: all seasonings should be put according to your own taste. Sichuan style pork raw materials: 400g pork leg with skin, garlic sprout100g, seasoning: 25g Pixian watercress, and sweet noodle sauce10g. Production: (1) Wash the meat, cook until the meat is tender, take it out, cool and slice it for later use, and cut the green garlic into sections; (2) Stir-fry the sliced meat in a 60% hot oil pan until it becomes a spike, stir-fry the chopped Pixian watercress and color it, then stir-fry the sweet noodle sauce to make it fragrant, season it, turn it over, add the green garlic, and plate it.
Pork belly ingredients: pork belly, green pepper/red pepper/garlic sprout/onion/cabbage (according to taste), ginger, garlic, pepper, sugar, soy sauce (soy sauce), salt: 1, pork belly blanched with boiling water for about 2 minutes to remove blood. 2. Change the water and add pork belly, ginger, garlic and cabbage. Meat can be pounded with chopsticks. 3. Cool the cooked pork belly and slice it. 4. Do not put oil in the wok, stir-fry with side dishes (such as green pepper slices) until 70% mature, and remove for later use. 5. Do not put the oil, add the meat slices, stir fry until the oil comes out, add sugar and soy sauce, add the side dishes, stir fry quickly to avoid burning the pot, and add the right amount of salt. 370g of pig hind legs, 70g of green garlic (green pepper and yellow garlic are also acceptable), 25g of big oil, 0/2g of noodle sauce/kloc-,0/2g of soy sauce and cooking wine/kloc-,5g of sugar, 5g of bean paste and onion and 3g of monosodium glutamate.
In the production process (1), the meat is cut into 4 cm wide strips, boiled in boiling water and sliced, and the green garlic is cut into inches. (2) Put the white meat in hot oil and stir-fry until the meat oil rolls up, that is, add seasonings such as bean paste, batter, stir-fry green garlic and stir-fry for several times.
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How to make Sichuan-style pork delicious?
Brief introduction: Chongqing pork is a traditional Sichuan folk dish, also known as boiled pork and cooked pork.
Because of its long history and numerous consumers, it has become a famous Sichuan dish with unique flavor. Every family in Sichuan can cook Sichuan-style stew pork, but you can't eat Sichuan-style stew pork. As the saying goes, "Don't eat Sichuan style pork, don't go to Sichuan".
Sichuanese who have lived in other places for a long time want to eat Sichuan-style pork first when they return to Sichuan to visit relatives and friends. Now there are many kinds of Sichuan style pork, such as Lianshan Sichuan style pork, Jiang Dou Ganchuan style pork, red pepper Sichuan style pork, bracken Sichuan style pork and so on.
Secondly, it is said that this dish is the main course of Sichuan people's first and fifteenth days (to improve their lives). At that time, the practice was mostly to cook in white and then stir-fry.
At the end of the Qing Dynasty, there was an academician named Ling in Chengdu, who lived in seclusion at home because of his frustrated career and devoted himself to studying cooking. He changed the original cooked and fried Sichuan-style pork to eliminate the fishy smell of pork, steamed it in a watertight container, and then fried it into a dish.
Because it is steamed for a long time until it is cooked, the loss of soluble protein is reduced, the rich and fresh flavor of the meat is maintained, and the original flavor is not lost, and the color is red and bright. Since then, Sichuan-style pork has been steamed for a long time, which is a famous Jincheng and spread widely.
Third, the practice (1) is 370g of pig hind legs, 70g of green garlic (green pepper and yellow garlic are also acceptable), 25g of big oil, 0/2g of flour paste/kloc-0, 2g of soy sauce and cooking wine12g, 5g of sugar, 5g of bean paste and onion, and 3g of monosodium glutamate. (1) Cut the meat into 4cm wide strips, blanch them with boiling water, slice them, and cut the green garlic into inches.
(2) Put the white meat in hot oil and stir-fry until the meat oil rolls up, that is, add seasonings such as bean paste, batter, stir-fry green garlic and stir-fry for several times. (2) Ingredients: pork belly (fat: thin =3:2, with beef), Pixian watercress, cooking wine, pepper and other side dishes: garlic sprout/green pepper1; Boil the fresh meat to 80% maturity; 2. Slice the cooked meat; 3. burn oil; 4. After the oil is boiled, add Pixian watercress and stir fry. Stir-fry (3) Main ingredients: pork (lean meat) 250g Accessories: green pepper 45g, green garlic 30g Seasoning: sweet noodle sauce 20g, douban hot sauce 10g, white sugar 10g, monosodium glutamate 5g, vegetable oil 30g, and proper production technology 1.
Wash the meat and cook the whole piece in cold water for about 20 minutes; 2。 Try inserting it with chopsticks. If there is no blood oozing out, it will be cooked thoroughly. Take out, cool and cut into thin slices. 3。
Wash the green pepper, remove the pedicle and seeds, and cut into small pieces with a square of 3 cm; 4。 Dry-cut green garlic; 5。
Add oil to the wok, first pour in the sliced meat and stir fry; 6。 See the fat part shrink, then add the green pepper and stir fry a few times, then serve first; 7。
Stir-fry sweet noodle sauce and spicy bean paste with the remaining oil in the pot, and evenly add broth, sugar and monosodium glutamate; 8。 Then pour back the sliced meat and stir-fry with the green pepper; 9。
Add green garlic and stir fry before taking out the pan. After the fragrance is emitted, it is served on a plate. Fourth, the main points 1, the selection of meat should be fine: the fresh pork to be slaughtered that day, with two knives on the hind legs, four thin and six wide and three fingers, is too fat and greasy, too thin and too burnt, too wide and too narrow to form.
2. cook the meat should be seasoned: clear water and cook the meat are hard to produce the smell of raw meat. Therefore, after the water is boiled, ginger (chopped with a knife), scallion, garlic and pepper soup should be added first, and then washed pork should be added. When it is ripe, it should be picked up for use. Don't cook it too soft. 3, skilled in cutting meat: Many people wait for the meat to be cold before cutting, which is fat and easy to break, and it is hot when it is hot, so it is difficult to cut evenly. A knowledgeable chef puts the meat in cold water and cuts it when it is cold outside and hot inside. Now that you have a refrigerator, you can put the freshly cooked meat in the quick-freezing room for two or three minutes, which makes it easier to cut.
4, the ingredients should be just right: the watercress must be authentic Pixian watercress, chopped with a knife, the sweet noodle sauce should be black and bright, sweet and pure, and the soy sauce should be thick and can be hung on the bottle wall. 5, taking heat from bitterness: mastering the heat is the key to Sichuan pork.
Stir-fry the minced Pixian watercress with medium fire to make the unique color and taste of watercress penetrate into the meat. A chef with suitable cooking temperature can cook the meat slices into the shape of a roll nest, commonly known as "light nest".
When the sliced meat is nested, add a little sweet noodle sauce and soy sauce immediately, or add a few drops of cooking wine and a little chicken essence to increase the flavor and umami flavor. Then, immediately add the ingredients, change the fire, stir-fry until cooked, and then take the pot.
Verb (abbreviation of verb) Precautions The key to cooking cooked pork is the word essence. The simpler, the more careful. When the oil in the hot pot is 40% warm, the meat can be cooked.
Chopped meat, put it for a while, and the pieces will stick together. If it is fried, it is easy to separate fat from thin. If the meat pieces melt and disperse by themselves, it is easy to cause greasy and uneven suffering of the lower coke. Therefore, cook the meat's soup should be kept at a certain temperature. Before the meat is put into the pot, the meat will be scattered in the soup with a colander and then boiled again. In this way, obesity will continue. Sichuanese are also called Sichuan style pork. There is no "stew" method in cooking technology. It combines four methods of frying, frying, frying and frying, so that the cooked dishes have the flavor characteristics obtained by the four methods.
Some people who cook at home are used to putting oil in the cold pot and cooking directly after cooking. Generally speaking, this is a big taboo in cooking. The cold pot is too hot, the oil temperature is too high, the raw oil is cooked, and the oil fume is too heavy, which is poured into the dish and spoils the original flavor of the dish.
Therefore, after the pot is hot, you should add cooked oil, and put a little oil in the cooked pork, preferably cooked vegetable oil, which blends with the lard in the meat and tastes more bitter. When the pan is hot, put in cooked oil. Vegetable oil mixed with lard in meat has a bitter taste. Nowadays people in the city seldom use vegetable oil. Besides, there is little vegetable oil on the market, so you have to use blended oil.
Others are afraid that the oil is too heavy, so they simply put the cut pork into the pot and suffer. In this way, the oil is not heavy, but the meat is also dry and burnt, so it is difficult to drop slag at the entrance, and it is not as soft as the aroma of cooked dried pork. Actually, the oil is too heavy. Just pour out some and add ingredients.
References: Baidu.
How to cook pork belly and pork belly?
Sichuan-style pork (1) has 370g of pig hind legs, 70g of green garlic (green pepper and yellow garlic are also acceptable), 25g of big oil, 0/2g of noodle sauce12g of cooking wine12g, 5g of sugar, 5g of bean paste and onion and 3g of monosodium glutamate.
(1) Cut the meat into 4cm wide strips, blanch them with boiling water, slice them, and cut the green garlic into inches. (2) Put the white meat in hot oil and stir-fry until the meat oil rolls up, that is, add seasonings such as bean paste, batter, stir-fry green garlic and stir-fry for several times.
(2) Ingredients: pork belly (fat: thin =3:2, with beef), Pixian watercress, cooking wine, pepper and other side dishes: garlic sprout/green pepper1; Boil the fresh meat to 80% maturity; 2. Slice the cooked meat; 3. burn oil; 4. After the oil is boiled, add Pixian watercress and stir fry.
How to cook Sichuan style pork? -
The first kind: (Sichuan cuisine 1) color and fragrance: fresh and spicy. Material: 370g of pig hind leg.
Accessories: 70g of green garlic (green pepper and yellow garlic are also acceptable), 25g of big oil, flour paste 12g, soy sauce and cooking wine 12g, 5g of sugar, 5g of bean paste, 5g of onion and 3g of monosodium glutamate. Production: 1) Cut the meat into 4 cm wide strips; 2) blanching and slicing with boiling water, and cutting green garlic into inches; 3) put the white meat in hot oil and stir-fry until the meat oil is rolled up, that is, add the bean paste and batter and stir-fry to taste; 4) Add green garlic and other accessories and stir-fry for several times.
The second type: (Sichuan cuisine 2) color and fragrance: fresh and fragrant, family taste (this dish uses sweet red soy sauce instead of Sichuan sugar and soy sauce); Material: 370g of pig hind leg. Accessories: 70g green garlic (green pepper and yellow garlic are also acceptable), 25g big oil, flour paste 12g, soy sauce 12g, cooking wine 5g, sugar 5g, bean paste 5g, onion 5g and monosodium glutamate 3g. ) meat. 2) Stir-fry the white meat in hot oil until the meat oil is rolled up, that is, add bean paste and batter, and stir-fry the garlic and other seasonings for several times. The third type: (Zhejiang cuisine) color and fragrance: fat and thin, salty and spicy. It is a good dish for drinking and eating.
Ingredients: 250g pork leg, green garlic100g, Chinese cabbage100g. Accessories: sweet noodle sauce 10g, yellow rice wine 10g, bean paste 25g, soy sauce 5g, sugar 25g and monosodium glutamate 2g.
Production: 1), pork leg is washed and boiled in water until blood is broken. After cooling, cut into slices 7 cm long and 1 cm wide. Wash garlic, cut into sections, and cut cabbage into oblique pieces; 2) Heat the pan, put the oil to 60% heat, and stir-fry the meat slices. After the sliced meat is rolled up, add sweet sauce, bean paste, soy sauce, sugar and yellow wine, stir-fry until the color is the highest, add cabbage and stir-fry until it tastes delicious, sprinkle with garlic slices and stir-fry a few times, and put it in the pot.
Practice of cooked pork
The practice of cooked pork cooked pork [raw materials] pigskin hind leg meat, garlic sprout, Pixian watercress, soy sauce, sweet noodle sauce, monosodium glutamate and melted lard.
[Cooking method] 1. Scrape and clean the pork, put it in a soup pot and cook it until it is just cooked, take it out and cool it and cut it into pieces. Wash garlic sprouts and cut into horse ears.
2. Put oil in the pot, add pork slices and stir-fry until the oil is "light nest", add chopped Pixian watercress and stir-fry until fragrant and colorful, add sweet noodle sauce and stir-fry until fragrant, add soy sauce, garlic sprouts and monosodium glutamate and stir-fry until the garlic sprouts are broken. Serve. Features: Strong fragrance, fresh and slightly sweet color.
Sichuan Famous Cuisine: Authentic Sichuan Pork Sichuan Pork is a famous Sichuan dish and a home-cooked dish. In Sichuan, everyone can cook and everyone loves to eat.
Last year, Chengdu rated 12 Sichuan people's favorite dishes, and Sichuan-style pork topped the list, showing its delicious taste. Sichuan style pork, also called "boiled pork", has a long history.
Cooked pork is said because the meat is cooked or steamed for the first time, then cooled, sliced and cooked for the second time. (Now there are "returned potatoes" and so on. ) Sichuan style pork with meat, fat and thin, fat but not greasy, smells fragrant and tastes cool.
I'm drooling while typing. P ... to make Sichuan-style pork, the ingredients should be fine-thin-skinned pork with two knives at the bottom is the best! Not pork belly, ribs, etc. It's not all lean meat, and it's not good to use tenderloin as firewood. There used to be a saying in the industry: a pig can't cook a few pieces of cooked pork.
It shows that there are other ingredients: garlic seedlings, which Beijing people call "green garlic". It was strange in Beijing before. People in Beijing call us garlic seedlings, but garlic seedlings are called green garlic and Chinese cabbage is called rape. Rape is another thing in Sichuan. Sometimes I think, maybe many chefs in Beijing cook Sichuan food according to recipes, otherwise, how could they add garlic to Sichuan food? ! ! To say a few more words, I think the spicy taste of Sichuan cuisine is related to many fake chefs besides the characteristics of Sichuan cuisine itself! (Sometimes it makes people's blood boil, which makes many people only remember spicy food and forget other things, even neither donkey nor horse: ((Besides hindquarters and garlic sprouts, it is seasoning, and Pixian watercress is also indispensable. It is the "soul of Sichuan cuisine" (Sichuan's "homely flavor"). When you buy it, you must make sure that the Juancheng brand is genuine, black and red. Don't buy black and salty inferior products), as well as sweet noodle sauce, ginger and pepper. Of course, you can also prepare some radishes or winter melons (sell them first, and then tell you what they are for: p After the meat is selected, you should cook it for the first time (steamed pork is also acceptable, called "dry steamed pork"), throw a large piece in cold water, and don't forget to put some peppers and pat a piece of ginger in it.
Boil it until it is raw (just put chopsticks through the skin), take it out to cool, cut it into large and thin pieces with a sharp blade (not as thick as some people's faces), and cut the garlic seedlings into horse ears (technical term, oblique cutting, like a diamond). Didn't you just eat radish/wax gourd? Cut it into thick slices with a knife. After the meat is taken out, throw it into the soup and continue to cook. After PA is cooked, add salt and monosodium glutamate, which is a delicious "Lian Guo Tang". There are good dishes to drink and good soup to eat: frying pork is very simple. The pot is hot and there is no oil. Just put the meat in and fry it until it spits oil, and it's done.
Add watercress, stir-fry and color, then add a little sweet noodle sauce, add a proper amount of salt to taste the fragrance (it is also fragrant without monosodium glutamate at home), then add garlic seedlings and stir-fry, and take off the pot! ! ! Delicious and flattered, not drooling! The fragrance drifted into the distance. In the past, the whole family often fried Sichuan-style pork, which made several families drool: P … Say a few more words, and there is also a kind of "Lianshan Sichuan-style pork", which is also very famous. Sliced meat is bigger and thinner! ! ! It's bigger than you can imagine. It's a slap in the face. 1 Jin of meat is 8- 10. Don't be afraid. It is delicious. I think I may lose my share in the blink of an eye, hehe:)) In addition, I have to put the pieces of white flour cake in and fry them together. In this way, there are red, white and green colors; On the taste, there are crisp, soft and tough, which complement each other and add color to the beauty! ! ! ! .
How to cook Sichuan style pork? I want to eat and I can't cook well. Please ask my friends for advice. -
1 "Sichuan style pork ingredients: pork belly, bean paste, green garlic sprout, onion, red bell pepper (in fact, many kinds of vegetables can be used as ingredients, depending on what you like), onion, ginger, garlic, cooking wine, salt, monosodium glutamate, sugar, vinegar and cooking oil.
Compilation: 1. First add water to the pork belly, add some ginger slices, and cook until it is 70% cooked, then you can tie chopsticks. Pick up the slice and put it aside.
2. pat the green garlic seedlings and cut them into sections; Cut the onion and red pepper into pieces you like. 3. Chop the bean paste into mud, shred the onion and ginger, and chop the garlic into foam.
Practice: 1. Put a little oil in the pot, add onion and red bell pepper and stir-fry for 30 seconds. 2. Heat the pan and drain the oil. When onion, ginger, garlic and bean paste are fried to red oil, add white sugar and a few drops of vinegar to the prepared pork belly slices and stir-fry for 1 min, and spray cooking wine.
Then stir-fry the green garlic seedlings until they change color, and add the prepared onions and red peppers. 3. Mix the salt (less salt because the bean paste is salty) and monosodium glutamate.
Among the seasonings used to make this dish, the choice of bean paste is very important, and it must be from Pixian County, Sichuan Province, followed by others, because the bean paste is bright red in color, moderate in spicy taste and strong in alcohol. The cooking of this dish is also very particular about the use of heat. First, the meat should be cooked to a proper "maturity". Second, don't overdo it when frying. Therefore, the meat is cooked in the pot for the second time, and there is no problem with the maturity, as long as the taste is well mastered.
2 "Sichuan style pork raw materials: 400g pork leg with batch, mung bean sprouts 100g, Pixian watercress 25g, sweet noodle sauce about 10g. Method: Wash the meat, cook it until it is soft, take it out, let it cool and slice it for later use, and cut the green garlic into sections; Stir-fry the sliced meat in a 60% hot oil pan until it becomes an ear shape. Stir-fry chopped Pixian watercress and color it, then stir-fry it with sweet noodle sauce to make it fragrant. After seasoning, turn over and add green garlic to serve.
Features: red and yellow, meat and vegetables taste double, fat but not greasy. "Guo Hui Meat and Guo Hui Meat" originated from folk sacrifices. It is also called "Guo Hui Meat" and "Boiling Pot Meat" in western Sichuan.
Every household in Sichuan can cook it, which is also a traditional dish of Sichuan cuisine. Sichuanese who have lived in different places for a long time can avoid delicacies whenever they return to Sichuan, but Sichuan cuisine cannot be avoided.
Features: pork leg is cooked first and then fried, or steamed first and then fried. The dish is red and green in color, with uniform thickness of meat slices, moderate hardness, strong and fresh taste, slightly spicy and sweet.
Technology: Take a pig with skin and sit on its ass, put it in a pot and boil it in water until it just breaks, take it out, let it cool a little, and then cut it into thin slices with the same thickness according to the transverse ribs, with a length of 6.6 cm, a width of 5 cm and a thickness of 0.3 cm. When frying meat, you should first fry the pan, then add the mixed oil of vegetable oil and lard and heat it to 50%. Stir-fry the sliced meat until it curls into a lamp nest, cook Shao wine, add salt and stir-fry, then add Pixian watercress and stir-fry until it changes color, add sweet noodle sauce and white sugar and stir-fry evenly. Finally, add the garlic sprouts and stir fry until they are broken.
In Chengdu, lobster sauce should be put in Sichuan pork, not in Chongqing. This is the method of cooking Sichuan-style pork first and then frying it. The "dry steamed Sichuan-style pork" steamed first and then fried, because it is not cooked, retains the original juice. After cooking, the flavor is stronger and more popular.
4 "Sichuan Classic-Sichuan Meat (Practice) Ingredients: pork belly, green pepper/red pepper/garlic sprout/onion/cabbage (according to taste), ginger, garlic, pepper, white sugar, soy sauce (soy sauce), salt practice: 1, pork belly blanched with boiling water for about 2 minutes to remove blood 2. Change water. Meat can be pounded with chopsticks. 3. Cool the cooked pork belly and slice it. 4. Do not put oil in the wok, stir-fry with side dishes (such as green pepper slices) until 70% mature, and remove for later use. 5. Do not put the oil, add the meat slices, stir fry until the oil comes out, add sugar and soy sauce, add the side dishes, stir fry quickly to avoid burning the pot, and add the right amount of salt. 370g of pig hind legs, 70g of green garlic (green pepper and yellow garlic are also acceptable), 25g of big oil, 0/2g of noodle sauce/kloc-,0/2g of soy sauce and cooking wine/kloc-,5g of sugar, 5g of bean paste and onion and 3g of monosodium glutamate.
In the production process (1), the meat is cut into 4 cm wide strips, boiled in boiling water and sliced, and the green garlic is cut into inches. (2) Put the white meat in hot oil and stir-fry until the meat oil rolls up, that is, add seasonings such as bean paste, batter, stir-fry green garlic and stir-fry for several times.
6 "Sichuan-style pork materials: pork belly, bean paste, green garlic sprout, onion, red bell pepper (in fact, many kinds of vegetables can be used as ingredients, depending on what you like), onion, ginger, garlic, cooking wine, salt, monosodium glutamate, sugar, vinegar and cooking oil. Compilation: 1. First add water to the pork belly, add some ginger slices, and cook until it is 70% cooked, then you can tie chopsticks.
Pick up the slice for later use. 2. pat the green garlic seedlings and cut them into sections; Cut the onion and red pepper into pieces you like.
3. Chop the bean paste into mud, shred the onion and ginger, and chop the garlic into foam. Practice: 1. Put a little oil in the pot, add onion and red bell pepper and stir-fry for 30 seconds.
2. Heat the pan and drain the oil. When onion, ginger, garlic and bean paste are fried to red oil, add white sugar and a few drops of vinegar to the prepared pork belly slices and stir-fry for 1 min, and spray cooking wine. Then stir-fry the green garlic seedlings until they change color, and add the prepared onions and red peppers.
3. Mix the salt (less salt because the bean paste is salty) and monosodium glutamate.