First, the cooking skills of Sichuan style pork are as follows:

Required ingredients

500g pork leg, 4 garlic sprouts, half a tablespoon of soy sauce, chicken powder 1 teaspoon, ginger 1 piece, 3 pieces of onion, 2 cloves of garlic, pepper 10 grains, appropriate amount of rapeseed oil, lobster sauce 1 teaspoon and 2 teaspoons of butter. Pixian bean paste 1 spoon.

Step by step approach

1, clean the pot, hold the lean meat by hand, make the pigskin stick to the bottom of the pot, take it out when the skin is golden, and scrape it under water.

2. Prepare a clean pot, put in clear water that can submerge the meat, add ginger, garlic slices, onion segments and pepper to boil and boil out the fragrance.

3. Add the pork until the chopsticks can penetrate, take it out, immediately put it in the freezer and freeze it for 3 to 5 minutes.

4. Cut ginger and garlic into foam; Cut the green garlic seedlings into horse-ear-shaped pieces, and chop the watercress and lobster sauce.

5. Take the pork out of the quick freezing room, while it is cold outside and hot inside, cut it into thin slices, put the oil in the frying pan, put the meat slices into the pan, add the douban, douchi foam and yellow wine, and stir-fry until the meat slices roll into a nest shape.

5. Push the meat to the edge of the pot, add ginger and garlic and stir-fry until fragrant. Add sweet noodle sauce, soy sauce and chicken powder and stir-fry until it tastes even. Add green garlic and stir-fry until it is raw.

Tips:

1, in the practice of garlic sprout cooked pork, boiled water must be put into the pot to seal the water inside, and the cooked food will taste more moist.

2. If you want to cook the cooked pork well, before cooking, put ginger slices, garlic slices, onion segments and pepper granules in the water to make it fragrant, and then put the meat into the cooking, so that the meat is particularly fragrant.

3. When frying, if rapeseed oil is used, it can be better matched with meat slices.

4. If you can't buy hind leg meat, use pork belly.

Second, the cooking skills of oily meat:

1, meat slices marinated with eggs and starch can make them stretch and expand when fried, become fragrant, tender and smooth, and have attractive color and good taste. Pay attention to stirring when stirring, so that the meat slices are fully coated with eggs and starch.

2. When the meat slices are oiled, the maturity of the meat slices can be judged according to the color. If they become golden, they are mature. If they are red, the temperature is not enough. The oil temperature should be properly controlled during frying, so that the meat slices are not greasy and smooth. In the frying process, in order to ensure that the meat slices are not fried, the fire can be turned off after 80% of the meat slices change color, and the meat slices can be fried with residual temperature.

3. Add clear water or broth after adding soy sauce to dilute the color of soy sauce and make the dishes bright. Clear water can also make garlic sprouts ripen faster and make the fungus taste better.

4. Adding only a little vinegar to this dish can enhance the fragrance and color, but it should not be put too early or too much. It is recommended to use Shanxi aged vinegar, which is more authentic.

Oily meat is a dish in Shanxi. You must try this dish when you go to Shanxi in the future. The cooking skills of oily meat are introduced here, and you can also cook oily meat at home.