How to cook Sichuan style pork?

Lead: Remember the traditional practice of cooking Sichuan-style pork. You don't have to go to the restaurant if you want to eat in the future. Cooking it yourself is just as delicious.

Sichuan style pork is delicious but not greasy. You can eat two bowls of rice continuously. It's delicious to teach you traditional methods.

What do you think of when it comes to food? Shredded pork with fish flavor, shredded pork with pepper or shredded pork with Sichuan flavor? I think Sichuan style pork is the most delicious food. It's addictive once you eat it, and you can't eat enough at both ends for three days. Just looking at the collocation of ingredients is actually just a very common dish, which can always be memorable after eating. This is the charm of Sichuan pork.

I believe many people like to order Sichuan-style pork when they go to restaurants. No matter how many times they eat it, it's expensive or not, but it's not worthwhile to eat it often. After all, the cost of cooking by yourself is low and there is a lot of meat. It's hard to make a restaurant taste when you go home and cook it yourself. What should you do?

In fact, it is very simple, that is, the pork is cooked, then sliced and fried in a pot. However, if you want to make it delicious, you can't just do it.

Cooking Sichuan-style pork has certain stress. Remember the traditional practice. Sichuan-style pork is fragrant but not greasy. You don't have to go to the restaurant if you want to eat in the future. Cooking it yourself is just as delicious. You can even eat two bowls of rice to teach you that traditional practices are so delicious!

Next, I will share with you the detailed practice of cooked meat. If you follow the steps, you can also make it very delicious. Now that meat is cheap, it doesn't cost much to make a plate of Sichuan-style pork. You can usually cook it yourself if you want to eat it. Let's take a look and learn once.

Steps of cooked pork:

First, prepare a piece of sitting hip meat, with a small amount of fat at the bottom and lean meat on it. This kind of meat is easy to fry out of the lamp socket, which looks good and delicious. However, if you like pork belly, you can also choose pork belly, which tastes slightly different.

Then prepare the necessary ingredients and seasonings, such as garlic sprout, onion, ginger, Pixian bean paste and sweet noodle paste.

First, clean the pig hair, take it out with tweezers, rinse it and put it in the pot. Don't peel the pigskin, keep it.

Add ginger slices, onion slices, cooking wine and cold water into the pot. After the fire boils, turn to low heat and continue cooking. It takes about 20 minutes to remove the floating foam on the water surface until the chopsticks pierce the other end.

The meat is cooked for too long, so it is difficult to fry the lamp nest. If the meat is cooked too short, it is difficult to stir-fry, and the taste will be hard, so we should grasp the time.

Take it out to cool. Cut into pieces of the same thickness. If you can see a little red blood in the middle, it means that the cooking time is just right. If the middle part is cooked, you can eat it directly, which means that the cooking time is too long. You should shorten the time next time. To do this well, you should accumulate experience and succeed.

Wash the garlic seedlings and cut them into sections for later use. Heat the wok and add a little oil. Pour the sliced meat into the wok and stir well. Turn off the heat and stir-fry until the fat is partially curled and a large amount of oil is precipitated in the pot.

If you are afraid of being too oily, you can take out some oil, then add a proper amount of bean paste and continue to stir fry on low heat.

The effect of frequent frying of red oil. If the taste is heavy, you can put a little less salt and add a little sugar to neutralize the taste. After frying, add garlic sprouts and stir fry.