Sichuan-style pork is one of the representative dishes in Sichuan traditional cuisine, belonging to Sichuan cuisine series. The main raw materials are pork rump (double-knife meat), green pepper, garlic sprout and so on. Unique taste, bright red color, fat but not greasy. Sichuan cooked pork originated in rural Sichuan. In ancient times, it was called frying pan, which was made by most families in Sichuan. The so-called returning to the pot means re-cooking. Sichuan cuisine plays an important role. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, you will definitely think of Sichuan cuisine.
Materials?
Pork belly 200 grams
Two green garlic trees
About 20 peppers.
7 or 8 slices of ginger
2 tablespoons Pixian bean paste
2 tablespoons cooking wine
1 tablespoon sugar
Salt 1 teaspoon
1 tablespoon soy sauce
How to cook pork?
1. First, put the meat in a cold water pot, add ginger slices, add a tablespoon of cooking wine, boil the water with high fire, then turn to medium heat and cook for about half an hour.
2. You can poke with chopsticks and turn off the fire when there is no blood flowing out.
3. Cool the cooked meat and cut it into thin slices. This is the place where the knife workers are inspected. It's too thin. It will break when fried. It's too thick to blow up the lamp socket. It can be frozen in the freezer for five minutes, which is easier to cut.
4. Cut the green garlic oblique knife into inches.
5. Pour the oil into the wok, heat the wok with high fire, put the meat slices into the wok, stir-fry until the meat slices are curly and the fat is transparent, so that the pork is fried and not greasy.
6. Then push the meat to one side of the pot, pour in the pepper, stir-fry the bean paste, and when the color of the oil turns red, you can pull the meat out and stir it evenly.
7. Pour in green garlic, cooking wine, salt, sugar and soy sauce and stir well.