Sichuan Garlic Pork

Chinese cuisine is world-famous, and Sichuan cuisine is especially loved and sought after by many foreign friends. Sichuan cuisine tends to be spicy and numbing. Sichuan dish garlic pork is a representative dish. Its main ingredients include Sichuan pepper, garlic, onion, etc., combined with white meat cooked in boiling water and stir-fried in a pan. The aroma is overwhelming, and the aroma of meat is mixed with the aroma of condiments, which makes people linger. Let's take a look at the specific methods of making Sichuan garlic pork.

1. Method 1

1. Materials

300g pork belly 1/4 cucumber (50g) 1 small scallion 2 slices of ginger 1 tablespoon wine (15g) 4 minced garlic 1/2 minced green pepper 1/2 minced red pepper 2/3 tablespoon sesame oil 2/3 tablespoon chili oil 2 tablespoons soy sauce 2 tablespoons boiled water 1 teaspoon sugar (5g)

2. Method

Put the pork belly into a pot of cold water, add onions, ginger and wine to remove the fishy smell, boil until the water boils, then cook for 10 minutes, turn off the heat, and simmer for 30 minutes

Mix the sauce ingredients and set aside (keep some of the chili powder for serving at the end)

3. Slice the cucumber

Cut the pork belly into thin slices, arrange them on a plate alternately with the cucumber slices, pour the sauce on it and sprinkle with the remaining chili powder.

15g ginger

1. Scrape and clean the fat and lean parts of the pork leg, put it into a soup pot with scallion segments and crushed ginger, cook until the skin is soft and cooked, then turn off the heat and soak it in the original juice for 20 minutes.

2. Take out the soaked meat, wipe off the moisture and slice it into large thin slices 7 cm long and 3 cm wide. Put the broken slices at the bottom of the plate and put the neat meat slices on top.

3. Mash the garlic into a paste, add salt and sesame oil, mix well, and add soy sauce, chili oil and MSG. Pour it on the meat slices and serve.

1.Main ingredients:

500 grams of pork rump. 50 grams of garlic, 50 grams of soy sauce, 10 grams of red oil, 2 grams of salt, 50 grams of cold soup, 10 grams of brown sugar, 3 grams of spices, and 1 gram of MSG.

2. Features:

The finished dish is bright red in color, tender and smooth in texture, fresh and fragrant in taste, with a strong flavor of red oil and mashed garlic.

Method 2

Preparation method:

(1) Wash the pork, cook it in a pot, and soak it in the original soup until it is warm. Remove the pork from the pot, dry it, and slice it into thin slices about 10 cm long and 5 cm wide. Place it on a plate.

(2) Crush the garlic until it is minced. Add salt and cold soup to make a thin paste.

(3) Add brown sugar and spices to high-quality soy sauce and simmer over low heat until it becomes thick. Add MSG to make replica soy sauce.

(4) Mix mashed garlic, soy sauce and chili oil to make a sauce and pour it over the meat slices.

Method 3

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Ingredients: Pork belly (554g), cucumber (2 stalks), garlic (2 stalks), green onion (2 stalks), ginger (10 slices), licorice (5 slices), peppercorns (2 tablespoons)

Sauce: salt (1/3 tbsp), soy sauce (1 tbsp), sugar (1/3 tbsp), concentrated chicken broth (1 tbsp), chili oil (2 tbsp), sesame oil (1/2 tbsp), chopped green onion (1 tbsp), broth (1 cup)

Tools: Grater (1 piece)

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Preparation method:

1. Remove the hair from the pork belly, wash it, blanch it in boiling water, remove it from the water and drain it; cut the green onion into sections, cut the ginger into slices, chop the garlic into puree, and pound it into garlic paste with a wooden pestle.

2. Bring half a pot of water to a boil, add onion segments, ginger slices, licorice slices, peppercorns and pork belly, cover and simmer over medium heat for 20 minutes, turn off the heat and let the pork belly simmer for 30 minutes.

3. Take the pork belly out of the pot, soak it in cold boiled water until it cools down, then cut the pork belly into 0.5 cm thick slices.

4. Rinse the cucumber, cut off the head and tail, and use a cucumber scraper to slice the cucumber into thin slices for later use.

5. Add 1/3 tablespoon of salt, 1 tablespoon of soy sauce, 1/3 tablespoon of sugar, 1 tablespoon of concentrated chicken sauce, 2 tablespoons of chili oil, 1/2 tablespoon of sesame oil, 1 tablespoon of chopped green onion and 1 cup of broth to the mashed garlic and mix well to make the mashed garlic sauce.

6. Take a slice of pork belly and a cucumber slice, and use the cucumber slice to roll the pork belly into a ball until all the pork belly is rolled into a ball with the cucumber. Place on a plate and drizzle with garlic sauce.

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Dishes

Flavor: Garlic flavor

It’s salty, fresh and tasty, with a strong garlic flavor.

1. Spicy and delicious, with strong garlic flavor, fatty but not greasy.

2. This dish is one of the famous dishes of Chengdu's "Zhulin Xiaoban". It was once very popular and praised by people. This dish requires carefully selected ingredients, appropriate heat, good knife skills, fragrant seasonings, and can be eaten hot or cold. Use chopsticks to mix it when eating. As the heat comes, the aroma of soy sauce, chili oil and garlic hits your nose, greatly whetting your appetite.