In fact, in addition to pig's rump, pig's hind leg meat is also a good ingredient for frying pork. The fresh pork to be slaughtered on the same day, it is better to be the piece of pork that is the palm of the pig's hind leg, with two knives on the hind leg, four fat, six thin, three wide fingers, too fat, too greasy, too thin, too burnt, too wide and too narrow, which are difficult to shape.
However, in real life, under normal circumstances, everyone generally chooses better pork belly.
Matters needing attention in cooking Sichuan style pork
1, Selected Meat: To make Sichuan style pork, you should choose pork with skin, and it is the kind of pork with fat and thin buttocks. This kind of meat is even and easy to set, so it will be more delicious and beautiful when frying Sichuan style pork!
2, get the right heat: of course, no matter what kind of food practice, the grasp of heat has always been a top priority, how to master the heat if you want to cook the cooked pork? Stir-fry the meat slices over medium heat, then add the bean paste and stir-fry quickly. When the meat slices come out, add some salt, continue to stir-fry until the pork is rolled up, and add other seasonings. When to add seasoning, it is necessary to try many times to master it!
3, there are skills in cutting meat: it is also very important to shape the meat slices of Sichuan style pork and learn to cut meat slices. When the meat cools, cut it, so that the sliced meat is easy to stick and has distinct layers, which is very suitable for making the main ingredient of Sichuan style pork.
Practice of cooked pork
1, first put the meat in a cold water pot, add ginger slices, add a tablespoon of cooking wine, bring the water to a boil over high heat, then turn to medium heat and cook for about half an hour.
2. Turn off the fire when you can poke it with chopsticks and there is no blood flowing out.
3. Cool the cooked meat and cut it into thin slices. This is the place to test the knife work. It is too thin, and it will break when fried. It is too thick to fry the lamp nest. Cut the green garlic into inch-long sections with an oblique knife.
4. Pour the oil into the wok, heat the wok with a big fire, put the sliced meat into the wok, stir-fry until the meat is curly and the fat is transparent, so that the pork oil is fried and it is not greasy to eat.
5. Then push the meat to one side of the pot, pour in the pepper, stir-fry the bean paste, and when you see the color of the oil turn red, you can pull the meat and stir it evenly. Pour in green garlic, cooking wine, salt, sugar and light soy sauce, and stir-fry evenly.