Why should pork be cooked before returning to the pot?

Sichuan style pork is a very common home-cooked dish. The subject asked why Sichuan-style pork should be cooked before returning to the pot. The reason is this: first cook the meat, you can get rid of the fishy smell; When frying meat in the later stage, it is easier to master the heat and control the heat of the side dishes. The purpose of cooking Sichuan pork is to flavor and add side dishes.

Name of the dish: Sichuan style pork

Ingredients list: 5g pepper, 20g onion, 20g ginger, 20g cooking wine, 5g salt, 65438kg pork belly, half a catty garlic sprout, 3 diced green pepper, 3 diced red pepper, 50g bean paste, soy sauce 10g and 20g sugar.

Operating steps:

One: Put the pork belly into the pot, add water, 5g of pepper, 20g of onion, 20g of ginger, 20g of cooking wine and 5g of salt, and take it out after cooking.

Two: After the pork is cooked, cool and slice it.

Third, put the meat slices into the pot, stir-fry them over medium heat, explode the excess grease, and then scoop out the excess grease and put it into the bowl.

Fourth, when the pork slices are slightly yellow and curly after a large amount of oil, add: garlic sprouts, green pepper blocks, red pepper blocks, 50 grams of bean paste, soy sauce 10 grams, and 20 grams of sugar. Stir-fry to taste.

Five: turn off the fire and put on the plate after stirring evenly.

Sixth: A delicious Sichuan-style pork was fried.

Key points: the most important thing in frying pork is to master the heat. People who eat fat meat don't have to fry the excess oil in the pork slices. Eating too fat will explode the excess oil. Excess oil can be put in a bowl, cooled and put in the refrigerator for cooking.