Cook the meat should be seasoned: clear water and cook the meat are hard to make meat fragrant. Therefore, after the water boils, you should first add ginger (patted with a knife), scallion festival, garlic and pepper to hang the soup, and then add the washed pork. If you poke it with chopsticks, you should quickly pick it up for use, and you should not cook it too soft. Cooked broth, bean mother usually adds cabbage and tofu to it to make cabbage tofu soup, and then adds a dip in water mixed with pepper oil, soy sauce, oil pepper, minced garlic and chicken essence, which is refreshing, just neutralizes the greasiness of Sichuan style pork and ensures that it is not wasted at all.
2. Cut the meat
Clever meat cutting: many people wait for the meat to be cold before cutting, which makes it fat and fragile, hot and hot, and it is difficult to cut evenly. Now, with the refrigerator, you can put the freshly cooked meat in the freezer for two or three minutes, and it will be easy to cut; Every piece of meat is fat and thin, so it won't be greasy or firewood when eaten;
3, with pretty head and fried steamed bread
Cut the onion into ivory sections, cut the garlic seedlings into sections, slice the ginger and green pepper, and chop the Yongchuan lobster sauce slightly. In fact, there is nothing to say about frying steamed bread, but it is crispy and oil-free. My grandmother's trick is to slice the steamed bread, dip it in cold water before frying it in the oil pan, and then cook it.
4. Adjust the pork sauce.
Because it is necessary to ensure that all the pretty heads can be evenly covered with sauce, you can mix all the seasonings first. The mixing method is as follows: 1 spoon of Pixian watercress, 2 spoons of sweet noodle sauce, garlic cloves, appropriate amount of soy sauce (don't put too much soy sauce, because Pixian watercress is salty) and a little sugar can be mixed evenly;
5. Stir-fry:
The wok is set on high fire, and the oil is burned to 60% heat. First, add a few prickly ash to saute, and then pour in the sliced meat to saute, so that the sliced meat can be boiled into a nest shape, commonly known as "Dengzhanwo", which can be put up for later use, so that the fried meat is fat but not greasy.
Leave the bottom oil in the pan, soak ginger, chopped Yongchuan fermented soybean and stir-fry green pepper until fragrant, then put all the Sichuan style pork, fried steamed bread, garlic sprout and scallion back into the pan and stir-fry until fragrant, pour in the prepared sauce, stir-fry for a while, and then take off the pan and put on the plate after all the ingredients are evenly coated with sauce.
Question 2: How to stir-fry Sichuan style pork is delicious? Sichuan Cuisine: Sichuan famous dish, also known as Boiled Pork. It is said that this dish was the main dish of Sichuan people in the first and fifteenth days of the first lunar month (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 Hanlin named Ling in Chengdu, who retired from home because of frustration in his official career and devoted himself to studying cooking. He changed the original cooked and fried pork to remove the fishy smell of pork, steamed it in a watertight container and then fried it into a dish. Because it is steamed early until it is ripe, the loss of soluble protein is reduced, and the rich and fresh flavor of the meat is maintained, with original flavor and bright red color. Since then, the famous early steamed pork in Jincheng has spread.
Raw materials: pig's hind leg with skin (6 points fat and 4 points thin, thin-skinned pig's buttock tip is the best) and garlic sprout.
Seasoning: watercress, soy sauce, sweet sauce, monosodium glutamate and lard.
Cooking method:
1. Scrape and wash the pork, put it into the soup pot, put some pepper at the same time, and pat a piece of ginger into it. Cook until it is just cooked (insert it with bamboo chopsticks, if it can be inserted and there is no blood overflow, it is just right; Or take it out and cut it, if there is no blood at the knife edge), take it out and cool it and cut it into large and thin pieces. Wash the garlic sprouts and cut them into horse ears.
2. Heat the pan, do not put oil, add pork slices and stir-fry until the oil is like a "lamp nest" (the meat rolls into an ear shape), add finely chopped Pixian watercress and stir-fry until fragrant and colored, add a little sweet sauce (or white sugar) and stir-fry until fragrant, add soy sauce (not needed according to taste), garlic sprouts and chicken essence and stir-fry until the garlic sprouts are broken, and serve on a plate.
Features: bright color and strong fragrance.
Postscript: if there is no green garlic in the raw material, you can use pepper and garlic bolts, but green garlic is the best for two reasons: first, the color is green and white, and the cooked pork is red and bright, which is the most pleasing to the eye; Second, it is delicious, crisp and tender, refreshing and not greasy, which is unmatched by others. If served with green garlic, the dishes will be light, red, green and red-green, and the taste will be thin, thick, thick and light.
First, add a little sweet noodle sauce, so that the taste is strong and the dosage is not too much; The second is to add a little sugar, because the cooked pork should be slightly sweet, sweet noodle sauce plays a strong role, and sugar plays a strong role; Third, add some yellow rice wine and cook with Pixian watercress at the same time, so that the yellow rice wine and watercress interact, which not only has the fragrance of yellow rice wine, but also makes watercress difficult to fry.
Question 3: What sauce is the best for frying Sichuan style pork? I used Pixian watercress.
Sichuan style pork with belt meat, fat and thin, fat but not greasy, smells delicious and tastes refreshing.
To make Sichuan style pork, choose the best ingredients ―― thin-skinned pork with two knives at the hip tip is the best! (It's not pork belly, pork ribs, etc. It's not all lean meat, and it's not good to vomit and make firewood with tenderloin. In the past, there was a saying in the industry: a pig can't cook a few cooked pork. It serves to show that the selection of materials is high)
There are other ingredients: garlic sprouts, which are called "green garlic" by Beijingers. It was very strange in Beijing before. Beijingers called our garlic sprouts, but garlic sprouts were called green garlic, and Chinese cabbage was called rape. Rape is another thing in Sichuan. Sometimes I wonder, maybe many Beijing chefs cook Sichuan food according to the recipe. Otherwise, how can we add garlic sprouts and sesame seeds to the cooked pork? ! ! 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's so irritating that many people only remember the spicy and forget the others, and even it's neither donkey nor horse: (((
Besides the rump and garlic sprout, it is the seasoning. Pixian watercress is indispensable. It is the "soul of Sichuan cuisine" (Sichuan's "homely flavor"). When buying it, look for the "Juancheng brand" as authentic, with black and red color, fragrant but not salty. Don't buy black and salty inferior products), as well as sweet noodle sauce, ginger, pepper, and of course, you can prepare some radishes or wax gourd (I'll tell you what's the use later: P
After the meat is selected, it's time to cook it for the first time (steaming is ok, called "dry steamed pork"), throw a large piece into cold water, don't forget to put some pepper and pat a piece of ginger in it. Boil it until it is raw (just stick it through the skin with chopsticks), take it out and let it cool, use a sharp blade to make it into large and thin pieces for use (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 have 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 cooking PA, add salt and monosodium glutamate to make a delicious "Lian Guo soup" (it's good to drink with food and eat with soup:)
Stir-fried pork is very simple. When the pot is hot, no oil is put in. Just put the meat in and stir-fry until the meat spits out oil, and it becomes a "lamp nest" (like an oil lamp nest when I was young). Remember, this is the reason why it is fat but not greasy. 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 if you don't put monosodium glutamate at home), then put garlic seedlings into stir-fry and start the pot! ! ! Delicious and flattered, it's strange not to drool! The fragrance wafts far away. In the past, a family often fried Sichuan style pork, which made several families drool: P …
Say a few more words, there is also a kind of "Lianshan Sichuan style pork", which is also very famous. The meat slices are bigger and thinner! ! ! (It's so big that you can't imagine it. 1 kg of meat is 8-10. Don't be afraid. It's delicious. If you think about it, you may lose your share in a blink of an eye, hehe:))), in addition, you should add pieces of white flour cake to fry 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 beauty to the beauty! ! ! !
Sichuan style pork has already spread all over the country, and there have been many changes in various places, but it is always the same. Every time I eat it or think of it, I can't help drooling and my heart is in the dining hall.
Question 4: What kind of dishes stir-fried pork tastes delicious? Authentic Sichuan cuisine uses garlic seedlings, but personally, it tastes particularly good when fried with green peppers and onions.
Question 5: How to make Sichuan style pork delicious and simple 1, cook the meat
Cook the meat should be seasoned: clear water and cook the meat are hard to make meat fragrant. Therefore, after the water boils, you should first add ginger (patted with a knife), scallion festival, garlic and pepper to hang the soup, and then add the washed pork. If you poke it with chopsticks, you should quickly pick it up for use, and you should not cook it too soft. The boiled broth is made of Chinese cabbage and tofu, and then mixed with water mixed with pepper oil, soy sauce, oil pepper, minced garlic and chicken essence. The taste is refreshing, which just neutralizes the greasy pork and ensures that it is not wasted at all.
2. Cut the meat
Clever meat cutting: many people wait for the meat to be cold before cutting, which makes it fat and fragile, hot and hot, and it is difficult to cut evenly. Now, with the refrigerator, you can put the freshly cooked meat in the freezer for two or three minutes, and it will be easy to cut; Every piece of meat is fat and thin, so it won't be greasy or firewood when eaten;
3, with pretty head and fried steamed bread
Cut the onion into ivory sections, cut the garlic seedlings into sections, slice the ginger and green pepper, and chop the Yongchuan lobster sauce slightly. In fact, there is nothing to say about frying steamed bread, but it is crispy and oil-free. My grandmother's trick is to slice the steamed bread, dip it in cold water before frying it in the oil pan, and then cook it.
4. Adjust the pork sauce.
Because it is necessary to ensure that all the pretty heads can be evenly covered with sauce, you can mix all the seasonings first. The mixing method is as follows: 1 spoon of Pixian watercress, 2 spoons of sweet noodle sauce, garlic cloves, appropriate amount of soy sauce (don't put too much soy sauce, because Pixian watercress is salty) and a little sugar can be mixed evenly;
5. Stir-fry:
The wok is set on high fire, and the oil is burned to 60% heat. First, add a few prickly ash to saute, and then pour in the sliced meat to saute, so that the sliced meat can be boiled into a nest shape, commonly known as "Dengzhanwo", which can be put up for later use, so that the fried meat is fat but not greasy.
Leave the bottom oil in the pan, soak ginger, chopped Yongchuan fermented soybean and stir-fry green pepper until fragrant, then put all the Sichuan style pork, fried steamed bread, garlic sprout and scallion back into the pan and stir-fry until fragrant, pour in the prepared sauce, stir-fry for a while, and then take off the pan and put on the plate after all the ingredients are evenly coated with sauce.
Question 6: How to make Sichuan-style pork delicious "Sichuan-style Sichuan-style pork is one of my favorite dishes. When I go to ten restaurants, there are ten ways to do it, each with its own characteristics. It is said that people in Sichuan have to know how to cook Sichuan-style pork. As a traditional Sichuan dish, it can be seen that its status is extraordinary. Today, I will also cook this classic Sichuan dish, using traditional methods. "
Ingredients: pork belly (400g), green pepper (4 pieces) and green garlic (200g).
1, raw material: pork belly, or pork rump, commonly known as two-knife meat.
2, raw materials: green pepper, green garlic, lobster sauce, Pixian bean paste.
3, meat in cold water, boil over high fire, cook until the meat is just cooked, and cut into thin slices after the meat is cool.
4, cold water under the meat, the fire to boil, cook until the meat is just cooked (chopsticks can penetrate the blood-impermeable water), cut into thin slices after the meat is cool.
5, from the oil pan, stir-fry the meat slices.
6. When the sliced meat is a little curly, stir-fry the pixian bean paste evenly.
7. Add chopped lobster sauce and stir fry.
8. Add green pepper and stir-fry until it is green.
9. Finally, add the green garlic and stir-fry the fragrance.
10, finally, add sugar, and the chicken essence can be seasoned.
Tip:
1, the meat should be cut thin before it can be rolled up.
2, cook the meat must be cold water pot, pot can put some ginger, green onions, cooking wine to fishy.
3, add ingredients must be in order.
Question 7: What kind of meat is used to cook Sichuan style pork? 1, cut the bought pork belly (that is, the lean meat and fat meat were layered) into 1 cm square (regardless of thickness, just length and width);
2, put oil in the pot (more), add a spoonful of sugar (white sugar can also be) after heating (more), stir-fry until it is paste (at this time, there should be smoke in the pot, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried Chili, star anise and orange peel (not dried tangerine peel)), stir-fry for three minutes, then the meat turns dark red;
3. Add a proper amount of salt, 1 tablespoon of soy sauce, 5 tablespoons of vinegar1/,half a spoonful of sugar, 2 tablespoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire boils (it begins to smell);
4. Pour it into the saucepan and simmer for 1 half an hour. At this time, the soup should be small and sticky (if the soup is too much, you can collect the soup by fire, but you should stand by and watch), add green pepper (not very fat lantern pepper), add some coriander, then taste salty and simmer for 3 minutes.
5. Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.
Braised pork can be said to be a home-cooked dish. Different places and people have different practices. When I first arrived, I presented a braised pork to all of you.
When buying meat, you must buy pork belly with skin. Fat meat and lean meat basically account for half, so you must bring pigskin, or you won't do it at all. Wash the meat and cut it into cubes, 2 cm square. Do not blanch with water. Pour proper amount of oil directly into the pan (I use peanut oil). When the oil is hot, put the meat into the pan and fry it! This process of frying is indispensable. First, the lard in the fat meat will be removed, which will not be greasy to eat. Second, it will increase the flavor of the meat (personal experience should not be too fierce), and the meat will be fried to a golden appearance. Cease fire, remove the meat and pour out the oil.
Take another pan, pour the right amount of oil, stir-fry onion, ginger and pepper, especially remind you to put garlic, pat it slightly, peel it, don't cut it, put it in the whole, and stir-fry it together until it is fragrant, and then it is very important-don't forget to put sugar! Rock sugar is the best, sugar is also ok, at least 1 spoon, (I put 2 spoons,) don't be afraid to put too much, meat is sweet. Then pour in the soy sauce, don't do too much work, and act quickly, or the sugar will burn.
After boiling the juice, pour in the fried meat, stir fry it, pour in water (bone soup is best, but I don't have time to cook it), and then-put it on a high pressure pan! If you have time or no pressure cooker, simmer for at least an hour. The worse the better, don't forget to add water. The water in the pressure cooker is only slightly less than the meat. Add salt, increase the amount of material, bring to a boil with high fire, cover and stew for 25 minutes, then stop the fire and cool naturally. When there is no pressure, open the cover, and then fire to collect the juice. After the juice is thick, add a little monosodium glutamate, and stop the fire and take out the pot.
The third kind
Cut the white meat into pieces of appropriate size. Then blanch in boiling water for 5 minutes and take it out to remove the fishy smell and foam! (secret recipe: it is best to add some white wine! ） }
Seasonings are prepared first: pepper, aniseed, cinnamon, ginger, onion, cooking wine and soy sauce U.
Put a little oil in the wok, add white sugar and stir-fry the sugar color.
To achieve the goal of color-coated frying, you should immediately add the prepared seasoning and the meat! (I'm going to put something down at the slightest sign of bubbling! )
According to personal preference, you can also put some dried peppers in and fry them together. The color can be brighter and the taste will be richer.
When the color is good, you can add water and wait for the water to boil? Happy Forum-Happy Forum of New Air
After the water boils, just simmer the fire! My personal experience is two hours.
When there is not much water left, put salt and collect juice on fire!
Question 8: What's the best way to eat golden pork when cooking it? Introduce the cuisine and its function in detail: home-cooked recipes.
Materials for making golden pork stew: Ingredients: pork belly 250g, Beijing onion 50g, green garlic 30g, dried bean curd 20g, shredded onion and shredded red pepper.
Seasoning: salt, chicken essence, soy sauce, bean paste and red oil. Teach you how to cook gold-medal Sichuan style pork, and how to cook gold-medal Sichuan style pork is delicious 1. Pork belly is steamed in a cage and sliced; Slice dried bean curd, wash and cut Beijing onion and green garlic respectively. 2. Heat the pot with red oil, add the bean paste, add the raw materials and other seasonings, stir-fry until the pieces of meat nest, and pour the red oil. The key to the production of gold-medal pork: stir-fry the meat slices thoroughly in the pot, otherwise the meat will not be fragrant and affect the taste. The practice of onion-cooked pork introduces the cuisine and its function in detail: home-cooked recipes
Taste: Sweet technology: Sauteed onion and Sichuan style pork. Ingredients: 500 grams of pork (the tip of the back buttock).
Accessories: onion (yellow skin) 200g.
Seasoning: soy sauce15g, douban 20g, sweet noodle sauce 35g, monosodium glutamate 2g, lard (refined) 25g. Features of onion-cooked pork: strong flavor, fresh and slightly sweet color. Teach you how to cook onion stew pork, how to cook onion stew pork is delicious 1. Scrape and wash the pork, and cook it in the soup pot until it is just cooked;
2. Take out the cooked pork, cool it and cut it into pieces;
3. Wash the old skin of the onion and cut it into filaments;
4. Put the oil in the pot, add the pork slices and stir-fry until the oil is like a "lamp nest";
5. Add chopped Pixian watercress, stir-fry and color;
6. Add sweet sauce and stir-fry until fragrant;
7. Add soy sauce, onion and monosodium glutamate and stir-fry until the onion is cut off. Serve. The practice of potato cooked pork introduces the cuisine and its function in detail: home-cooked recipes
Taste: sweet and salty technology: fried potato and Sichuan style pork. Ingredients: 200g of potato (yellow skin) and 300g of pork (fat and thin).
Accessories: green garlic15g, persimmon pepper 60g.
Seasoning: 25g of bean paste, 0/5g of scallion/kloc-,0/0g of ginger/kloc-,0/5g of cooking wine/kloc-,2g of chicken essence, 5g of salt, 5g of white sugar to teach you how to cook potato cooked pork, and how to make potato cooked pork delicious 1.
2. Wash and slice pork;
3. Wash and slice red and green peppers;
4. ignite in a pan, stir-fry the potato chips after the oil is hot, and take them out after a little discoloration; 5. Ignition in a pan, add sliced meat, onion, ginger, cooking wine, bean paste, sugar, green garlic and red green pepper;
6. Pour in the potato chips and stir-fry the chicken essence. Detailed introduction of Sichuan cuisine and its effects: Sichuan home-cooked recipes for invigorating spleen and appetizing recipes.
Taste: Slightly spicy technology: cooked and fried Sichuan style pork. Ingredients: pork ribs (pork belly) 400g.
Accessories: green pepper100g
Seasoning: 25g of bean paste, 0g of sweet noodle sauce10g, 5g of soy sauce10g, 5g of cooking wine, 3g of salt, 2g of monosodium glutamate, 20g of vegetable oil, 0g of scallion10g of garlic (white skin)10g of Sichuan style stew pork. Teach you how to cook cooked pork, and how to cook cooked pork is delicious. 1. Scrape the pork with skin connected with fat and thin, put it in a soup pot, cook it for 10 minute, take it out and cool it when it is 80% ripe, and cut it into pieces 5 cm long, 4 cm wide and 0.2 cm thick.
2. Wash the green peppers and cut them into horse ears with an oblique knife;
3. Pixian bean paste is chopped into Rong.
4. Put the wok on a medium fire, put oil and heat it, and stir-fry the meat slices slightly;
5. Pour out the excess oil, add ginger slices and garlic slices, stir-fry slightly, then add green pepper, Pixian bean paste, sweet noodle sauce, cooking wine, refined salt, monosodium glutamate and soy sauce, stir-fry until raw. Tips for making Sichuan-style pork: 1. Select pork leg with fat and thin joints. In cook the meat, the pork is cut off and the skin is soft, so it should not be too rotten.
2. Stir-fry the sliced meat in a hot pot, and add a little salt to make the sliced meat stir-fry until it spits oil and rolls slightly around, showing the shape of a lamp nest. Tips-Health Tips:
This dish is rich in nutrients such as protein, fat, calcium, phosphorus, iron, carbohydrates and multivitamins. Has effects in nourishing kidney yin, invigorating spleen, stimulating appetite, and stimulating appetite.
The practice of Sichuan-style Sichuan-style pork is introduced in detail: Sichuan cuisine and its function.
Taste: garlic flavor technology: fried Sichuan style Sichuan style pork. Material: main ingredient: 250g pork leg.
Seasoning: 25g of peanut oil, 5g of watercress 1 0g, 5g of soy sauce, 2g of sweet noodle sauce10g, 2g of monosodium glutamate, 20g of green garlic to teach you how to cook Sichuan-style Sichuan-style Sichuan-style Sichuan-style Sichuan-style Sichuan-style Sichuan-style Sichuan-style Sichuan-style Sichuan-style Sichuan-style Sichuan-style Sichuan-style Sichuan-style Sichuan-style Sichuan-style Sichuan-style Sichuan-style Sichuan-style Sichuan- >
Question 9: Why is Sichuan style pork so delicious? Personal taste problem! If you don't like spicy food and those who don't like fat meat, you won't feel delicious!
Question 10: What dish can Sichuan style pork be fried with garlic sprouts?
Lianbai
carrot