Spicy, in the public mind, seems to have become one of the elements of Sichuan cuisine. On the other hand, spicy taste is indeed the most contagious taste, especially in immigrant cities, spicy has become the joint code, there seems to be a dark road, the new Sichuan cuisine is the wind during the wandering. In addition to spicy Sichuan cuisine, there are different varieties of peppers, accompanied by different seasonings, after different cooking processes, derived from the bad spicy, spicy, spicy, fresh spicy, sour and spicy, and other different flavor types, thus constituting the charming spicy charm of Sichuan cuisine.
Salt dish back to the pot meat
Fragrant but not greasy. Oil without fertilizer
Ingredients: 300 grams of pork belly, salt vegetables, ginger slices, green onions, green and red two thorns each appropriate amount
Seasoning: vegetable oil, salt, monosodium glutamate, sugar, raw soy sauce, chili oil, sesame oil each appropriate amount
method:
1. Wash the pork belly, put it into a pot of boiling water with ginger slices and green onions and boil until it is just cooked, drain the water, and then cut into slices; wash and chop the salt vegetables; wash and chop the green and red peppers, and cut them diagonally into slices.
2. Heat the oil in the pot, add the slices of meat and sauté until the oil comes out, add the salt vegetables, green and red two thorns and stir-fry for a while.
3. Stir-fry salt, sugar, soy sauce, cooking wine and chili oil, season with MONOSG, drizzle with sesame oil, and start cooking.
New features
This back pot meat with salt vegetables as an ingredient, in addition to having the characteristics of general back pot meat, also has a special aroma of salt dishes, which is particularly popular when people advocate returning to nature and chasing farm dishes.
Finishing touches:
Once the raw pork is stuck to the dirty things, rinse the greasy with water, if you wash it twice with warm rice water, and then rinse it with water, the dirty things will be easy to remove. Alternatively, you can take a lump of mixed flour and roll it back and forth over the dirty stuff, and you can quickly stick the dirty thing away.
Sichuan spicy pig face
Spicy and addictive. The taste is mellow
Ingredients: 100 grams of pork face, dried chili peppers, tribute vegetables each appropriate amount
Seasoning: vegetable oil, soy sauce, white vinegar, sesame oil each appropriate amount
1. Wash the pork face, put it in a pot of boiling water and cook until it is soft, then remove and slice; wash the dried chili peppers and cut into small pieces; soak the hair in warm water, wash and chop the tribute vegetables.
2. Heat the oil in the pot, add the dried chili pepper and stir-fry until fragrant, add the pork face, the tribute vegetables and stir-fry evenly, add the soy sauce and white vinegar and fry evenly, drizzle with sesame oil, and put it on the plate.
Make a finishing touch
Pork face meat itself is relatively fat, do not put too much oil when cooking, in addition, when making pork face, you must first use more salt to marinate, it will be salty, and you do not need to add salt when cooking.
The most common way to eat pork face meat is to smoke it. Sichuan people love to eat smoked pork face meat, Sichuan people have their own unique technology and techniques for making bacon face meat. The smoked pork face is fat but not greasy, clear and transparent, chewed in the mouth, full of mouth, fragrant teeth and cheeks, soft in the mouth, and fragrant. This dish uses Sichuan pork face as the main ingredient, combining the unique smoked aroma of the wax flavor with the fragrance of tribute dishes, which is suitable for meat and vegetarian food.