There are many choices for the side dishes of Sichuan style pork, and the side dishes of each family are different. In fact, we will choose garlic sprouts, colored peppers, onions, leeks, carrots, pot helmets and so on for most of the side dishes. These are also very common side dishes, which are basically suitable for every family's taste, and will also show the essence of Sichuan style pork, which is the standard of many delicious Sichuan style pork.
For people in Sichuan and Chongqing, we should add their local characteristics, such as sea pepper, old pickles, dried bean curd, etc. In fact, the side dishes mainly depend on their own preferences and the seasoning style of the whole dish. The choice of side dishes is also free, and it is most important to suit their own tastes. The secret recipe of each family may be on different side dishes.
What's the secret of cooking Sichuan style pork well?
1, the choice of raw materials is very important. For pork, you should choose the butt-tip meat with thin skin and tender meat, which is more suitable for returning to the pot, and the meat quality is relatively tight. When you are in cook the meat, you should also season it, and cut the meat skillfully. The fried "lamp-shaped" meat slices are more rich in taste, so you should pay attention to the right temperature when you suffer.
2. As a Sichuan dish, the crowning touch of Sichuan style pork is bean paste. The pure Pixian bean paste will enrich the seasoning and make Sichuan style pork more tasty and more delicious.