Today, I'm going to teach you another Sichuan dish, which is cooked by most families in Sichuan. Its taste is very unique, its color is red and bright, its mouth is fragrant but not greasy, and its color and fragrance are all ready. This dish is imitated all over the country, but due to different eating habits, Sichuan-style pork is cooked in a variety of ways. This Sichuan dish is very delicious, and the cooking method is also very particular. Today, I will share with you the correct method of hot pot meat learned by Sichuan cuisine chefs. I hope you will like it.

The original flavor of Sichuan-style pork is not spicy, but the flavor of garlic and meat should be highlighted, especially the smell of burnt meat in big hot pot.

Ingredients: pork belly, garlic sprout, red pepper, bean paste, lobster sauce, pepper, ginger, onion, soy sauce, cooking wine, sugar and salt.

The manufacturing method and steps are as follows:

Step 1: Heat the pot with pork belly and rub the peeled side of pork belly back and forth in the hot pot until the skin changes color slightly. The purpose of this is to remove excess pig hair and increase texture.

Step 2: Cook pork belly in cold water, pour in 2 spoonfuls of cooking wine, add onion and a little pepper and boil. Turn to medium heat and cook slowly. Remove the froth and cook for about 20 minutes. Turn to high heat and cook for a few more minutes until chopsticks can be easily inserted from the side with skin and there is no blood flowing out, that is to say, the meat must be cooked.

Tip: Cook pork in cold water, adding enough water at a time, without adding any water in the middle.

Step 3: Take out the pork belly and let it cool. Cut into pieces along the texture of the meat, otherwise the minced meat will not taste chewy after being cooked. Cut garlic seedlings with oblique knife, remove seeds from red pepper and cut into diamond-shaped pieces, and slice ginger and garlic for later use. Remember not to pour cook the meat's soup, it will be used for cooking later.

Tip: When cutting meat, wait until the meat is cold, so that the sliced meat is neat and looks better when frying.

Step 4: It is best to choose rapeseed oil for frying pork, which supplements the fat oil in pork belly. First pour in rapeseed oil, boil the rapeseed oil and pour it out for later use. Take another pot, heat it and pour in the cooked oil just made.

Tip: Putting oil in the cold pot will make the oil fume too heavy to rush into the dishes, which is unhealthy and affects the quality of the dishes.

Step 5: After heating the oil on medium fire, put the pork belly slices into a colander, soak the water in the previous broth, disperse the meat slices, and then pour them into a pot and stir fry until the fat oil flows out and the meat changes color.

Tip: Blanching pork belly slices with a colander can keep the moisture and tenderness of the meat, and it is not easy to harden when cooking, and it is easy to stir fry and not greasy when it is burnt.