How to make authentic Sichuan pork?

Raw materials: 500g pork belly;

Accessories: 2 tablespoons Pixian bean paste, onion 1 root, green pepper 1 root, 5 garlic sprouts, ginger 1 root, 5 star anise, fennel seeds, salt, peanut oil, 2 tablespoons white sugar, a handful of pepper, soy sauce, 3 fragrant leaves and cinnamon.

Production steps:

1, buy a piece of pork belly about a catty, then wash it again, scrape the hair off the pigskin, and be careful not to slice it;

2. Put cold water in the pot, then put the whole washed pork belly in, add cinnamon, pepper, star anise, fennel seeds, fragrant leaves and appropriate amount of salt, cut two or three slices of ginger into it, and then boil the water with high fire. After boiling, you can turn off the heat and cook slowly for about half a minute.

3. Take out the pork belly, cool it and cut it into thin slices. Cut as thin as possible. In short, the finer the better, the real test of knife work;

4. Wash the onion skin thin and cut into pieces, wash the green pepper and cut into pieces, and wash and cut the garlic seedlings. Put these materials in a bowl for later use;

5. Pour proper amount of peanut oil into the pot, and then add proper amount of pepper and two star anises into the text for 2 minutes. After the fragrance bursts, take out the pepper and star anise and throw them away;

6. Turn to medium heat, pour chopped pork belly slices and stir-fry until the pork belly oil bursts. At this time, the edge of the pork belly will tilt again, then add 2 teaspoons of Pixian watercress and stir-fry evenly, and add 2 teaspoons of white sugar and stir-fry evenly;

7. At this time, you can add chopped green peppers and onion slices together and stir fry quickly. After frying, add a proper amount of soy sauce and stir well, then pour in the chopped garlic and stir well.

8, out of the pot, although the sale is not very good-looking, but the eggs are definitely authentic Sichuan-style pork.

Cooking Skills of Sichuan Pork

1, pork belly determines the quality of this dish. When we buy it, we should choose pink pork belly, which is fresh, and it is best to buy it near the front leg. This part of pork belly is the best. A classic pork belly can be nearly ten layers, so the more layers, the better the quality of pork belly;

2. I found that many friends didn't cook the pork belly with seasoning first, so the taste and taste of the pork belly made by this method are very different, and the raw pork belly can't be cut out of the cooked pork belly;

3. Many friends say that there is no way to cut the pork belly thin. In fact, your kitchen knife is not sharp enough. You must ensure that the kitchen knife is sharp enough to cut it thin.

4. In the south, a lot of cooked pork is added with excessive white sugar, which makes it too sweet. The correct household sugar is for freshness, so we should pay attention to the right amount;

5. control the heat after adding sugar and soy sauce, otherwise it will be easy to paste.