There are too many ways to talk about pork. Pigs are all treasures, of course, meat is not mentioned, and even pig hair and pig excrement are valuable.
China has a vast territory, and there are different approaches in the east, west, north and south. Today, let's talk about what pork can do in Sichuan cuisine.
It's the middle of winter, and it's the time for every family in Sichuan to make bacon sausages. Some time ago, swine fever occurred, and now the price of pork has been firm at a high level, which still can't stop the enthusiasm of Sichuanese to purchase pork in large quantities.
Smoked bacon, air-dried bacon, pork belly with sauce, ribs with sauce, spicy sausage, air-dried pig head, air-dried pig heart, air-dried pig tongue, air-dried pig tail, air-dried pig liver, air-dried pig trotters and air-dried pig ears are all standard.
There are many ways to make fresh pork. Because there are too many, here are some representative dishes.
Pig ears can be made into cold red oil ear slices and stewed pig ears. Pig's face can be marinated in cold sauce. Heart, tongue and belly can be cold mixed, pickled or stewed. Fat sausage can be made into braised fat sausage, dried pork sausage, dried pork sausage, roasted green bamboo shoots and boiled fat sausage. Pig liver can be made into pickled pig liver and boiled pig liver. Pig's trotters can be made into stewed pig's trotters with snow beans, braised pig's trotters, braised pig's trotters and hot and sour pig's trotters. Pig tails can be made into stewed pig tails. Pig elbow can be made into silk elbow, Dongpo elbow, fish-flavored elbow and watercress elbow. Two knives of meat can be made into white meat with garlic paste, cooked pork and even pot soup. Sandwiched meat and pork belly can be used to fry crisp meat, steam meat and stir-fry meat. Pork belly is the best ingredient for making sweet and salty boiled pork Pork tenderloin and leg meat are the best ingredients for making boiled pork slices, crispy pork slices, edible fungus slices, green shredded pork, red pepper shredded pork, fish-flavored shredded pork, leek shredded pork, celery shredded pork and garlic shredded pork.
The pork firewood made by the subjects was not handled properly in the curing process. Generally, it is best to buy cold meat from the supermarket or hot meat from the vegetable market, and it is best to put it in the refrigerator overnight. Because of this, its fiber structure has gradually changed physically and become softer. When it is cut into pieces or preserved in shredded pork, water is more likely to penetrate into the meat. When the pot is hot, the water on the surface of the meat can be gelatinized quickly without losing water, and the meat pieces or shredded pork will be more tender and smooth to eat.