Sichuan-style pork is a very traditional Sichuan dish. It tastes very different, and it is rich in color, fat but not greasy, which makes people more delicious after eating. This well-known coarse dish has evolved to this day, and its practices are slightly different. After all, it is the food of ordinary people, and it is impossible to trace back to which one is pure. Each family has its own way, but the taste is probably similar. But if you want to make Sichuan-style pork delicious, you don't have to have certain skills. What I want to tell you today is that you should remember these two points when cooking Sichuan-style pork. The processed Sichuan pork is fat but not greasy, and the food is crispy and delicious. Many people have made mistakes in these two aspects.

Ingredients: 500g of pork with skin, 4 peppers, 2 teaspoons of Pixian bean paste, half a teaspoon of sugar, rice vinegar 1 tablespoon, soy sauce 1 tablespoon, and appropriate amount of ginger, onion and garlic.

Practice: 1. Sichuan cuisine should choose a piece of double-edged meat. The meat should be cooked first, then sliced and fried, which means "returning to the pot". Wash the peeled raw pork, cook the meat in a pot until it is 70% cooked, put wooden chopsticks into the meat, turn off the fire and leave no bloodshot, rinse and cool the steamed raw pork, and cut it into thin pieces when the surface is not hot. Meat can be cut thin, too thick and too fat is not delicious.

Step 1: Wash the pork belly and put it into the pot, then cut the appropriate amount of ginger slices and winter shavings, and add a little rice wine to the pot. Bring the water to a boil, then turn to slow fire and cook for another 20 minutes until the pork belly is boiled. Take it out and let it cool.

Reminder: Chopsticks can be inserted into pork belly during job interview. If wooden chopsticks can be easily inserted into the pork belly, it also means that the pork belly is cooked.

Step 2: after the pork belly is cooled, it is cut into 1 yuan coins for later use. After cleaning the green garlic seedlings, cut the roots into small pieces with an oblique knife, the leaves of the garlic seedlings are broken and the roots of the garlic seedlings are separated.

Reminder: the maturity time of garlic seedling leaves and roots will not be the same. If we fry them together in a pot, it is easy to see that the leaves of garlic seedlings are soft and the roots of garlic seedlings are not perfect. So our best way is to put the leaves and roots of garlic seedlings together and fry them in a pot.

Step 3: aft that wok is boiled, put the small fresh meat into the wok, stir-fry the wok with medium fire until the small fresh meat roll down to give oil, then pour the prepared onions, ginger and pepper into the wok and stir-fry to give fragrance, continue to add two spoonfuls of Pixian bean paste and one spoonful of soy sauce into the wok, stir-fry again to give fragrance, and then add garlic sprouts.

Reminder: When cooking pork belly, you must not give oil. Just use the oil fried from pork belly to make this dish. If you add oil, the pork belly will be easily fried and greasy, and it will not taste good then.

Step 4: stir-fry the roots of garlic seedlings quickly until they are cut off, add the leaves of garlic seedlings, stir-fry them again until they are cut off, add a spoonful of white sugar seasoning, and stir-fry them evenly with red sauce to serve.

The above is the specific method of Sichuan style pork shared with you today. Seeing this practice now, do you find the biggest difference with us?

Personally, there are three main reasons why many people cook Sichuan-style pork: First, when cooking Sichuan-style pork, add some oil, and Sichuan-style pork becomes very greasy; Second, the roots and leaves of garlic seedlings are not fried together, and the leaves of garlic seedlings are too soft; Third, many people don't know that to make Sichuan-style pork, Pixian bean paste, soy sauce and sugar are indispensable. It doesn't taste good without it.