The so-called returning to the pot means cooking again. As a traditional Sichuan cuisine, the position of Sichuan Cuisine is very important, and Sichuan Cuisine is often used as the first choice in the examination. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of Sichuan cuisine.
raw material
Ingredients: pork leg
Accessories: according to different seasons, there are mainly green garlic seedlings, green peppers, ginger and garlic moss.
Seasoning: Pixian watercress, sweet sauce, soy sauce and mixed oil.
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Production method
Scrape and wash the pork leg with fat and thin joints, put it in a soup pot and cook until the cooked skin of the pork is soft, take it out and cool it thoroughly, and cut it into pieces with a length of 5 cm, a width of 4 cm and a thickness of 0.2 cm; Cut the green garlic sprouts or other auxiliary materials into pieces, put the wok on high fire, add the pig fat and heat it to 60%, stir-fry the meat slices until the oil is spit out. When the meat slices are in the shape of a lamp nest, stir-fry the chopped Pixian watercress and color it, add the sweet noodle sauce to stir-fry until fragrant, add the soy sauce and stir-fry, and then add the auxiliary material pan to stir-fry and break the pan.
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Key points of production
Choice of meat
The choice of meat is very particular. You must choose the two knives sitting on the back of the buttocks, and you should be 6 points fat and 4 points thin.
Cooking must be interrupted
Cook until it is about seven minutes cooked.
Shape requirement
Not too thick, not too small and the meat slices should be skinned.
Choice of side dishes
It can be based on different seasons, but the most authentic Sichuan style pork is green garlic seedlings.
Frying requirements
In the process of cooking pork, the application of cooking is very particular. Don't have too much oil, as long as it can be fried and not touched; Don't overheat the oil temperature. If it is overheated, it will be fried. Remember not to do this with cooked pork. When the meat slices are fried under the condition of warm fire and a small amount of oil, the fat will melt and overflow under the action of oil temperature, which is called spitting oil. This can reduce the degree of greasy. Then how to judge oil spitting? Judging by the amount of oil. A slight increase in the oil in the pot will do. Don't spit too much oil, or you will get old.
Configuration of seasoning
Pixian watercress is the most important seasoning. Try to use authentic original Pixian watercress, and add a little sweet sauce to make the taste strong, and add a little sugar, because the cooked pork should be slightly sweet. In addition, adding the right amount of lobster sauce has another flavor!
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characteristic
Unique taste, bright red color, fat but not greasy.