Sauce pork
By AbigailKing
As a traditional Sichuan cuisine, fried pork in soy sauce plays a very important role in Sichuan cuisine. Every household in Sichuan can produce, characterized by unique taste, bright red color, fat but not greasy.
Recipe Recommendations
- pork belly appropriate amount
- onion appropriate amount
- sweet sauce appropriate amount
- bean paste appropriate amount
- salt appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- medium spice
- explosion
- ten minutes
- ordinary
Steps for Sauce pork
1
Put the pork belly into an iron pot. Pick up all the pig hair in advance, and fry the skin until slightly charred to remove the fishy smell
2
The cooked pig skin is black. Wash it with clean water and scrape off the black surface.
3
It looks clean.
4
Boil the ginger and pepper scattered under cold water in the pot, add the meat and cook until it is just raw and pick up.
5
Place the meat slices until they are not hot, cut into slices about 4*6cm and 2mm thick for later use.
6
Cut washed onions into strips. Standby.
7
Cut the washed peppers into strips and set aside.
8
Slice ginger and garlic and beat them into pieces for later use.
9
Sweet flour paste and home-made bean paste. (The bean paste is made by home. It can be eaten for a long time once. It is better than what is sold outside)
10
Add 1 spoonful of bean paste and half a spoonful of sweet flour paste to mix well. Spread a few grains of sugar and a few drops of cooking wine.
11
Pour a little oil into the pan, first add salt and stir-fry the small green peppers. (Don't worry about sticking the pan, you don't need to put in oil.) Remove and plate for later use.
12
Pour in the prepared pork belly pieces and directly put them into the pan and stir them up. (I like the older ones. Today the meat is a little fatter, so it will be older. The fat ones will taste better when they are stir-fried and won't be greasy to eat.)
13
Fatter meat yields more oil. If you like it dry, you can fry it, otherwise you can fish it out.
14
Remove the fried meat and place it on a plate.
15
The exploding oil remains at the bottom of the pot. Pour in ginger and garlic and saute until fragrant.
16
Pour in the prepared watercress and sweet sauce to stir-fry until it tastes delicious.
17
Pour in the meat slices and stir well.
18
Pour in the onions and stir well until almost done. Add a little salted chicken essence.
19
Pour the onions into the stir-fried peppers when they are almost done.
20
Stir fry for a few times, and serve in about a minute.Sauce pork Make Tips
Garlic sprouts are best used for the side dishes but I don't buy them. Onions and peppers are also very good. Our family uses onions to stir-fry twice-cooked pork with sauce. The fried pork in sauce must be a little fat. The skin must be branded to remove the fishy smell of the skin. Slice slices: Slice slices should be cut well at lukewarm conditions. If cut cold, it will easily lead to separation of fat and lean meat. Sweet flour sauce really cannot be replaced by dark soy sauce thoroughly mixed. When mixing the sauce, you can not put it in if you are afraid that you can't control the amount of white sugar well. However, the taste enhancement effect is not much different.