Sichuan style pork is also called "Dengzhanwo". The best material for Sichuan style pork is pork sitting on the buttocks, and many restaurants will choose pork belly.
Ingredients: pork belly, green garlic sprout, Pixian watercress, red soy sauce, sweet noodle sauce, salt, salad oil (it is best to use pigged oil if sitting hip meat is used).
1.Clean pork belly, put it in cold water, add some cooking wine, ginger and pepper to remove fishy smell. Cook until it's just cooked, turn off the fire (it's best to fork it with chopsticks until it's thorough, and don't cook it too well), soak the original soup until it's cool, take it out and slice it; Cut the green garlic seedlings into sections and chop the watercress.
2. Place the pan on a high fire, add salad oil to heat it up, add watercress and stir-fry it well, then add pork and stir-fry it, add a proper amount of sweet noodle sauce and stir-fry, add red soy sauce and stir-fry, add a little salt, and stir-fry the green garlic seedlings well, then take out the pan.
Fried pork and Sichuan style pork are sisters. Pork leg meat, traditionally used, is now popular in small restaurants and other places.
Ingredients: pork belly, green garlic sprout, bean paste, lobster sauce, salt, soy sauce and mixed oil.
1. Pork belly is cleaned, peeled, sliced with a knife, sliced with green garlic sprouts, and chopped with douban and douchi respectively.
2. Put the pan on a high fire, add the mixed oil to heat it, add the sliced meat and stir-fry until fragrant. Add the watercress and lobster sauce to stir-fry until fragrant, add salt and soy sauce and stir well. Finally, add the green garlic seedlings and stir well, and then take it out of the pan and put it on the plate.
Pepper fried meat is also called peasant fried meat, a famous dish in Hunan, and is the favorite of many spicy people.
Ingredients: Pork belly, Vitex negundo, Douchi, Chili sauce, salt, spicy sauce, and mixed oil.
1. Clean pork belly peeled and sliced. Cut horse ears with two Vitex negundo (sliced with oblique knife).
2. Put the pan on a high fire, stir-fry the meat slices for a while to get fat, add the spicy girl sauce, stir-fry the lobster sauce to get red oil, add a little salt and spicy sauce to stir well, and finally add the green garlic seedlings to stir well, then take out the pan and plate.
Fried meat with dried incense
Ingredients: pork belly, dried fragrant, garlic sprout, fermented soybean, delicious, spicy and fresh dew (which can also be replaced by other soy sauce), cooking wine and salad oil.
1. Slice pork belly; Cut the dried garlic into the same pieces, and cut the garlic seedlings into sections.
2. Heat the oil in the pan, stir-fry the meat slices to get the oil, stir-fry the black beans to get the fragrance, stir-fry the dried beans to get the fragrance, add a little cooking wine, which is spicy and delicious, and stir-fry evenly.
Home-cooked braised pork-the most common Dongpo meat.
Ingredients: Pork belly with skin, star anise, cinnamon, fragrant leaves, braised soy sauce, salt, ginger onion, cooking wine, monosodium glutamate, chicken essence and salad oil.
1. Pork belly is cleaned and cut into pieces, onion and ginger.
2. Blanch the pork belly in water, remove it, shower and drain it for later use.
3. Put the pot on high fire, pour less salad oil, stir-fry pork belly to get fat, pour out the oil control, heat the pot again, stir-fry pork belly, stir-fry ginger onion and other spices to get fragrance, add appropriate amount of soy sauce to make color, cook cooking wine, add appropriate amount of boiling water, add appropriate amount of salt and high fire to boil, and simmer slowly for about 40 minutes instead.
4. Collect the thick soup and add monosodium glutamate. Chicken essence can be cooked.
Steamed and roasted meat-often seen at banquets in northern rural areas, is also a traditional dish necessary for the New Year Festival.
Ingredients: pork belly, ginger onion, cooking wine, salt, pepper, honey, star anise, cinnamon, fragrant leaves, dried pepper, monosodium glutamate, chicken essence and salad oil.
1.Clean pork belly, blanch in cold water, and add cooking wine, ginger and pepper.
2. Drain the pork belly after blanching, and put honey on the pigskin for later use.
3. Heat the pan, pour in wide oil, add pork belly and fry until the skin is covered with tiger skin, remove and drain and cool. In the frying process, cover the oil pan with a lid and put the oil base out.
4. Cut the fried pork belly into large pieces, put it into a bowl, and put it into a "book" shape.
5. Seasoning juice: add appropriate amount of salt, soy sauce, chicken essence and monosodium glutamate into the bowl and mix well, then pour into the pork belly bowl. Put star anise, cinnamon, fragrant leaves, dried peppers and onion ginger on the pork belly.
6. Steam for an hour and a half on a big fire, and then take it out.
Handle meat
Ingredients: clean pork belly, star anise, cinnamon bark, fragrant leaves, soy sauce, soy sauce, rock sugar, salt, monosodium glutamate, chicken essence, cooking wine, ginger onion and salad oil.
1. Pork belly is put into a cold water pot, and ginger onion and cooking wine are added for blanching. Chopsticks can be fished out through the fork, cooled and cut into large pieces.
2. Put the pot on a high fire, pour a little oil into the meat slices and fry them to get oil. Add ginger onion, star anise, cinnamon and fragrant leaves and stir-fry until fragrant. Add a proper amount of boiling water, add soy sauce, salt, rock sugar, chicken essence and monosodium glutamate, and bring to a boil over high fire. Turn to low heat and stew for more than half an hour.
3. You can pick out the heads and spices in the middle, collect the thick soup after stewing, and then put it on the plate.
Sweet boiled pork is also called steamed sweet meat, a traditional Sichuan dish, which belongs to beet braised pork, and similar dishes include longan braised pork.
Ingredients: pork belly, red bean paste, jujube paste, sugar, honey, glutinous rice, ginger onion, cooking wine and salad oil.
1. Add a proper amount of glutinous rice to the pot and soak it in water for one night. Remove and mix with some sugar.
2. Clean the pork belly, add ginger onion and cooking wine to the cold water pot, remove the floating foam, remove and cool, put honey on the pig skin, and fry it in the oil pot until it is tiger skin.
3. Pork belly is changed into a knife to cut and clamp the blade for later use.
4. Put the red bean paste and jujube paste into the bowl, add appropriate amount of sugar and honey, and mix well to make stuffing.
5. Sandwich the stuffing into the sliced meat, put it into a bowl with the skin facing downwards, spread sticky rice on it, and steam it for more than one and a half hours on a big fire.
6. Steamed out of the pot and inverted in the plate.
7. Brush the pan clean, pour in proper amount of water, a little sugar and honey, burn it until it is thick, and pour it over the meat and serve delicious.
Braised pork with plum vegetables, also known as salted boiled pork, is a traditional famous dish, which is served at banquets almost all over the country. Similar dishes such as braised pork with salted vegetables, braised pork with sauerkraut, braised pork with dried beans and pagoda meat.
Ingredients: plum, pork belly, ginger onion, cooking wine, salt, soy sauce, sugar, monosodium glutamate, chicken essence, dried Chili, star anise, cinnamon, fragrant leaves, bean powder and salad oil.
1. Wash and soak plum vegetables in advance; Pork belly is cleaned.
2. Put pork belly in a cold water pot, add salt, ginger onion and cooking wine and blanch until chopsticks can be inserted into the meat, then remove, rinse and drain.
3. Paint the pork belly skin with sugar color, fry it in a pot at an oil temperature of 50% until the tiger skin is removed and cooled, drain the oil, cut into large pieces, put it in a basin, add salt and soy sauce, mix well, and put it in a bowl.
4. Dry the soaked plum vegetables, preheat the wok, pour in a proper amount of oil, add ginger onion and dried chili until fragrant, pour in the plum vegetables and stir-fry until dry, add soy sauce, cooking wine, chicken essence and monosodium glutamate, stir well, put them in a bowl with pork belly, and steam them with star anise, cinnamon and fragrant leaves in a steamer for more than one and a half hours.
5. After steaming, turn the steaming bowl upside down in the plate for later use.
6. Put the pot on a strong fire, pour in the soup from the steaming bowl, thicken the appropriate amount of water bean powder, thicken it on the fire, and pour it on the braised pork.
Crispy pork belly-a popular way to eat online in recent years.
Ingredients: pork belly, salt, cooking wine, ginger onion, soy sauce, dried fine bean powder, spicy powder.
1. Pork belly is cleaned and soaked in blood with cold water.
2. Pork belly is slightly changed to a knife without cutting off the skin. Put it into a pot, add salt, cooking wine, soy sauce and ginger onion for more than 3 hours, and pat the pork belly with dried fine bean powder.
3. Put the pot on a strong fire, pour in wide oil, add pork belly at 50% to 60% heat, fry until the skin is crisp, remove and drain.
4. Pork belly is cut into pieces and sprinkled with spicy powder.