Sichuan style pork is fat and thin, and many people think it is pork belly, but authentic Sichuan style pork should use two knives, that is, hind leg meat. The meat in this part is fat and thin, four parts are fat and six parts are thin, which looks good, fat but not greasy and thin and not firewood, and the cooked Sichuan style pork can play a beautiful meat lamp.
There are many kinds of side dishes of Sichuan style pork, such as green pepper, onion, lotus white, etc., but the authentic side dishes of Sichuan style pork should be garlic seedlings and relatively slender garlic seedling leaves, otherwise the taste of Sichuan style pork will be greatly affected.
Of course, bean paste is the soul of Sichuan cuisine, so you must prepare a good traditional Pixian bean paste to make Sichuan pork, which has a strong sauce flavor and adds flavor to Sichuan pork.
Next, let's take a look at how to make authentic Sichuan-style Sichuan-style pork.
Ingredients: 300g of Erdao meat, 20g of Pixian watercress, cooking wine 10g, 3-5 garlic sprouts, appropriate amount of ginger onion, 0/5 pepper/kloc-0, appropriate amount of soy sauce, appropriate amount of sugar and salt.
Steps:
1, pot filled with water, put pepper and ginger slices;
2, who put the pork after opening, add cooking wine, boil it again, turn to medium heat, and turn off the fire until the chopsticks plunge into the pork without blood flowing out;
3. Take out the pork and soak it in cold water, and slice it with a knife while it is cold outside and hot inside;
4, the garlic seedlings are obliquely cut into small pieces for later use;
5, pour the oil in a hot pot, the meat slices and a little ginger slices are over, stir-fry until the meat slices curl up, fat and transparent;
6. Push the sliced meat to one side of the pot, and quickly pour the white part of the bean paste, soy sauce, cooking wine and garlic seedlings into a small fire and stir fry;
7. After smelling the fragrance, add the green part of the garlic seedlings, add salt and appropriate amount of sugar, stir fry for a while, and put them out of the pot.