Hello friends! Here is the Hechuan gourmet ~ we will share the food strategy of Mrs. Hechuan Yu Chef from time to time, like the little friends remember to pay attention to me!
In previous articles, Xiaobian has given friends many authentic Sichuan cuisine methods, and today Xiaobian continues to share a delicacy that Hechuan people are familiar with - Hechuan meat slices.
The origin of Hechuan meat slices is said to have been inadvertently created by a local chef and has a history of more than 100 years. Hechuan meat slices belong to the typical Sichuan cuisine, its color is golden, the taste is crisp, salty and sweet, the outside is crisp and tender, and the flavor is full of flavor.
Since its inception, Hechuan meat slices have swept all over the country because of its unique production methods and typical Sichuan-Chongqing flavor, not only in Sichuan, but also spread to all parts of the country, forming a characteristic local cuisine represented by Hechuan flavor, which is favored by many local diners.
Many people think that Hechuan meat slices and pot wrapped meat are somewhat similar, although the two dishes do have some similarities in cooking methods, but they are not the same dish, Hechuan meat slices pay attention to the frying of meat slices, its taste is mainly pretzel, sauce, sour and spicy, with a relatively strong Sichuan cuisine characteristics.
In terms of appearance, the shell of Hechuan meat slices is golden and crispy, a bite of oil is tender and juicy, there is no oily and greasy sauce, and there is no spicy and fiery pepper, which at first glance does not meet the entry standards of Sichuan cuisine, but with a very pure Sichuan-Chongqing flavor.
The following Xiaobian will bring you the detailed production method of Hechuan meat slices.
Required ingredients
Pork belly, fungus, magnolia slices, dried chili peppers, salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar, green onion, ginger and garlic, millet pepper, starch, eggs, etc.
Preparation method
First, when making Hechuan meat slices, it is best to use fat and lean and half of pork belly, peeled and washed and cut into thin slices about 3 mm thick;
Prepare a larger bowl, add dry starch, beat in three eggs, add an appropriate amount of water to make a paste, then put the cut meat slices into the bowl, so that each slice of meat is evenly coated with paste.
In addition, prepare a little fungus foam hair and magnolia slices to soak and cut into small pieces; chives, millet peppers cut into sections, ginger and garlic slices and set aside.
Second, take another small bowl, add an appropriate amount of salt, sugar, monosodium glutamate, pepper, cooking wine, soy sauce, balsamic vinegar, and then add an appropriate amount of fresh soup or water to make a sauce.
Third, put an appropriate amount of bottom oil into the pot to heat, and then wrap the paste of the meat slices into the pot, keep frying on medium-low heat, during which time keep gently pushing the meat slices with a spoon to prevent the paste, the meat slices are fried until slightly yellow and set.
Fourth, put an appropriate amount of oil in the pot, add an appropriate amount of watercress sauce and stir-fry until fragrant, add chopped green onion, millet pepper, ginger and garlic slices and heat until fragrant.
After the ingredients are stir-fried, add the prepared fungus and magnolia slices, stir-fry evenly, then add the fried meat slices to continue stir-frying, and finally pour in the prepared sauce and stir-fry evenly to get out of the pot
Precautions
1. It is best to use fat and lean pork belly to make Hechuan meat slices, and the meat slices made will not be too greasy and will not be very chai;
2. Wrapping the meat slices with starch and egg liquid can make the meat slices more crispy and tender, and the taste is better;
3. When frying slices of meat, be sure to keep pushing the slices to prevent them from sticking to the pan and affecting the taste.
If you want to eat authentic Sichuan cuisine and want something suitable for all ages, you can go to Lady Hechuan Yu. With a delicious soup pot as the main game, it has a variety of classic Sichuan dishes, as well as spicy dry pots, special brine dishes, etc., all of which make you want to stop!