Chongqing pork is a traditional Sichuan dish for cooking pork, which belongs to Sichuan cuisine. Originated in rural areas of Sichuan [1]. In ancient times, it was called oil frying pan; Most families in Sichuan can make it.

What seasoning should I put in cooking pork belly

1. Put the pork belly into a cold water pot, cook until it is ripe, turn off the heat, and soak the pork belly in the original soup until it cools.

2. Cut the green and red peppers into oblique knife sections.

3. Take out the pork belly and slice it after cooling thoroughly.

4. Heat the wok, add a little oil, add the chopped pork belly and stir-fry the oil.

5. Scrape the stir-fried pork belly aside, add a spoonful of bean paste and stir-fry the red oil.

6. Add 1 teaspoon of soy sauce and 1 teaspoon of spiced powder and stir well.

7. Then add half a spoonful of sugar to taste and stir-fry the fragrance.

8. Stir-fry the pepper segments evenly, then add chicken essence to taste and take out the pot.

Common practices of cooked pork

One practice of cooked pork

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. Put the meat in cold water, bring it to a boil with strong fire, and cook until the meat is just cooked. When the meat is cool, cut it into thin slices.

4. Put the meat in cold water, bring it to a boil with strong fire, and cook it until it is just cooked (chopsticks can penetrate blood-impermeable water). When the meat is cool, cut it into thin slices.

5. Remove the oil pan and stir-fry the sliced meat.

6. when the oil of the sliced meat is a little curly, stir-fry the pixian bean paste evenly.

7. Add chopped lobster sauce and stir-fry until fragrant.

8. Add green pepper and stir-fry until it is green

9. Finally, add green garlic and stir-fry until fragrant.

1. Finally, add sugar, and the chicken essence can be seasoned.

method 2 of cooked pork

1. Pork belly with skin in cold water, add onion, ginger slices, 7 or 8 pieces of pepper, and boil the yellow wine in moderation.

2. Skim the floating foam, cook until it is 8% cooked, take it out and cool naturally (chopsticks can be inserted).

3. Slice the meat, slice the ginger and garlic, and cut the onion into oblique sections.

4. pat the white part of the green garlic with a knife first, and then cut it into sections diagonally for later use.

5. Heat the wok, and add a little oil-fried Chili, pepper and onion ginger.

6. Add the sliced meat and stir-fry until the color of the sliced meat becomes transparent and the edge is slightly rolled up.

7. Transfer the meat to one side of the pot, add Pixian bean paste (you can chop it up first) and stir-fry the red oil.

8. Add a little soy sauce or sweet noodle sauce to adjust the color, and stir-fry evenly with the sliced meat.

9. Add the green garlic, order a little cooking wine, and the sugar can be cooked.

cooked pork method 3

1. Heat the clean pot, hold the lean part with your hands, make the pigskin stick to the bottom of the pot, take it out when the skin is golden, and scrape it under water.

2. Take a clean pot, inject clear water that can submerge the meat, add ginger, garlic slices, onion slices and pepper, and boil until fragrant.

3. Boil the pork in the pot until the chopsticks can penetrate, take it out, immediately put it in the freezer and freeze it for 3 to 5 minutes.

4. Cut ginger into three pieces, then cut the rest into foam, and cut garlic into foam; Cut the green garlic into horse-ear segments.

5. Chop the watercress and lobster sauce.

6. Take the pork out of the quick freezing room and cut it into thin slices while it is cold outside and hot inside.

7. put the oil in the wok, put the meat slices into the wok, add the watercress and black bean paste and stir-fry until the meat slices roll into a nest shape.

8. Push the meat aside and stir-fry the ginger and garlic.

9. Add the sweet noodle sauce, and stir-fry the soy sauce, cooking wine and chicken powder until it tastes even, depending on the situation, whether to add salt or not.

1. finally, add the green garlic and fry until it is cut off.

knowledge of food compatibility of pork belly

pork belly+quail: blackening complexion

pork belly+crucian carp: stagnation of qi

pork belly+water chestnut: easy to cause abdominal pain

pork belly+coriander: gas consumption

pork belly+lily: poisoning

pork belly+chrysanthemum.