Sichuan style braised pork recipe

People who are in good health are those who know how to eat. This tells us that we must learn how to cook. Below I will give you a brief introduction to Sichuan-style braised pork. I hope you will try to make it after reading it.

1. Wash the pork belly and drain the water. Heat the wok and add a little cooking oil. Put the whole piece of pork belly skin on the bottom of the wok and fry it. When the skin is wrinkled, take it out, let it cool and cut it into 2cm square pieces. Put the chopped pork belly into a bowl and add 2 tablespoons of fermented glutinous rice, 1/8 spoon of salt, 1/2 spoon of soy sauce, a little pepper powder, a little pepper powder, and 2 slices of ginger. Marinate for about 12 hours.

2.12 Wash and cut carrots into dice

3.21 Put 30ml of oil in the wok and heat it to 40%-50% hot

4.12 Add a tablespoon of Pixian red oil bean paste

5.21 Stir-fry until red oil comes out

6. Add scallion, 2-3 slices of ginger, 5-6 peppercorns and stir-fry

7. Cook the delicious pork belly

8. Keep stir-frying until oil comes out of the surface. Note that the fire should not be too high because the flavoring of the fermented glutinous rice is easy to burn.

9. Add 500ml of water, 2 teaspoons of soy sauce, about 5 grams of rock sugar, 2-3 crushed peppercorns, and a little thirteen spices. Bring to a boil, then turn down the heat and simmer until the meat is soft (you can use a pressure cooker and simmer for 5-8 minutes after it is steaming. You can use less water in a pressure cooker based on your personal preference)

10. After stewing, scoop out and clean the pot

11. Add a little oil to the wok, just enough to moisten the bottom of the wok, and heat it to 50-60% hot.

12. Add the chopped carrots and stir-fry

13. Add the stewed meat to the carrots (if there is still a lot of soup in the meat, don’t add water, if there is no soup, add a little water), add about 1/8 spoon of salt (if you like salty food, you can add more)

14. After boiling, turn down the heat and simmer until the carrots are soft and the juice is dry.

The detailed method and steps of Sichuan-style braised pork have been introduced, and I believe you basically understand them. Now that you know the necessary steps, all you have to do is put them into practice. Practice makes perfect, I believe that real delicious food is produced this way.