Sichuan-style stew pork originated from folk sacrifices, and it is also called "Hui-style stew pork", and it is also called "Boiled stew pork" in western Sichuan. Every household in Sichuan can make it, and it is also regarded as a traditional dish in Sichuan restaurant. Sichuanese who have lived in different places for a long time, whenever they return to Sichuan, delicacies and delicacies can be avoided, but Sichuan cuisine can't be avoided.
The practice of cooked pork 1:
My cooked Sichuan style pork doesn't have that much seasoning.
-First, cook the meat with water and cut it.
-Stir-fry in a pot until the oil in the meat comes out, add seasoning (salt/soy sauce) and ginger/garlic;
-Put the green peppers in. Pay attention to the dishes as soon as they are green. Don't fry the green peppers until they are soft.
Practice of cooked pork 2:
1 Pork belly is cooked in bone soup with star anise, cinnamon, ginger and onion until it is 80% cooked.
2. Slice the cooked meat and prepare the ingredients: garlic sprouts, carrot slices, shredded onion and ginger, and bean paste.
3. Stir-fry the sliced meat in a hot oil pan, and add a little cooking wine, sugar and soy sauce.
4. Then add garlic sprouts, carrot slices, shredded onion and ginger, and stir-fry with bean paste.
5. Stir-fry and serve.
Practice of cooked pork 3:
raw material
Pig hind leg meat with skin, garlic sprout, Pixian watercress, soy sauce, sweet sauce, monosodium glutamate, melted lard.
make
1. Scrape and wash 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 the garlic sprouts and cut them into horse ears.
2. Put the oil in the pot, add pork slices and stir-fry until the oil looks like a "lamp nest", add chopped Pixian watercress and stir-fry until fragrant and colored, add sweet sauce and stir-fry until fragrant, add soy sauce, garlic sprouts and monosodium glutamate and stir-fry until the garlic sprouts are broken, and serve.
characteristic
Strong fragrance, fresh and slightly sweet color.