There are many ways to cook meat, whether it's pork, chicken, fish, duck, etc. In addition to the differences in the types, the way of cooking includes steaming, frying, deep-frying and boiling. Pepper meat is a more famous way of cooking pork, nutritious and delicious at the same time.

So, where does pepper meat belong? Join me on a journey through food culture to find out!

Pepper meat is a local dish in Sichuan, belonging to the Sichuan cuisine, nutrition and delicious is very popular, is a famous Manchu and Han specialties. Divided into two kinds of Jingdong practice and Sichuan flavor. ① Jingdong cuisine, hot dishes, savory flavor type, originating from the Manchu eight bowls, usually done as a meal. ②Sichuan cuisine, cold dishes. Spicy flavor. The color is golden red, spicy and dry. This dish is best eaten cold, suitable for wine.

Szechuan people spicy, that is the bone preference, as if it has become part of the character. Spicy is a way of behavior, but also a human attitude. Not only a "spicy", Sichuan people also seek "hemp". Pepper to the human tongue, the mouth to bring the kind of numbness and subtle sense of trembling, once experienced, it will be difficult to part with. The "spicy" life is the optimistic, positive and indomitable spirit of the Sichuan people. This dish of pork with peppercorns is mainly hemp, supplemented by slightly spicy, dry and crisp, and is a good accompaniment to wine.

The main ingredient is skinned pork, supplemented by ginger, green onion, seasoned with soy sauce, soy sauce, sugar, cooking wine, salt, broth, peppercorns, rolled, star anise and other seasonings.

Preparation

Practice 1:

(1) Wash lean pork, cut into 2 cm square dices, mix with salt, shaoxing wine, scallion, ginger (pat loose), soy sauce and diced meat, marinate for 15 minutes. Stem and seed the dried chili peppers and cut into knots.

(2) frying pan with vegetable oil to eighty percent heat, the diced meat into the frying about 4 minutes to fish (do not fry the moisture too dry).

(3) leave a little vegetable oil in the pot, add dried chili peppers, peppercorns, green onions, ginger fried, the meat into the diced, add a little sugar, stir-frying to add soup boiling flavor, collect dry juice can be.

Practice 2:

1, fresh skinned pork, into the pot with ginger and scallion, blanch for 2 minutes, blanched pork slices;

2, light soy sauce, soy sauce, sugar, cooking wine, salt, broth (water) into a sauce;

3, take a large bowl, the peppercorns and star anise evenly spread in the bottom of the bowl; cool slices of pork, even arranged in advance of the peppercorns, star anise;

4, the sauce poured in the bowl arranged meat slices, and meat slices level or slightly higher than the meat slices; and finally sprinkled with rolled peppercorns, steam and then turn to micro-fire, 2 hours can be, during the period of time, pay attention to the water in the steamer do not boil dry.