#秋日生活打卡季#
As the old saying goes: "Pork belly is not spicy or fragrant, and you still want to eat it." In a small alley in Sichuan, there is a small shop called "Spicy Taste Heaven", the owner Lao Zhang is an authentic Sichuan person, and his specialty dish is spicy pork belly. Every day, there is always a long queue in front of the shop, and people come for that spicy and fresh fragrance.
"Lao Zhang, why is today's pork belly so fragrant?" Customer Xiao Li wiped the sweat from his forehead and admired.
"Haha, this is a secret spicy sauce that can't be eaten anywhere else." Lao Zhang replied proudly.
"Hey, your pork belly is so spicy that my tears are about to come out, but I just can't stop chopsticks!" Xiao Wang said while eating.
"This is the charm of spicy, spicy with fragrance, fragrant with numbness, which makes people want to stop." Lao Zhang explained with a smile.
Suddenly, a challenger appeared, who claimed to be a master in the spicy world and wanted to compete with Lao Zhang. Lao Zhang accepted the challenge, and the two decided to hold a spicy pork belly contest three days later.
Three days later, the shop was packed, and everyone wanted to see the showdown. As soon as Lao Zhang's pork belly was served, the spicy aroma immediately conquered everyone. The challenger tasted it and had to admit that he had lost.
"Lao Zhang, your craftsmanship is really amazing!" The challenger was convinced.
Lao Zhang smiled and said, "This craft is passed down from my ancestors, and I just inherit it." ”
Description:
Spicy pork belly, an authentic delicacy originating from Sichuan, carries the Sichuan people's love for spicy and respect for ingredients. It is not just a dish, but also a culture, an attitude to life. The chewiness of the pork belly, the warmth of the chili pepper, and the numbness of the peppercorns are intertwined to form a unique flavor.
Imagine that when you take a bite of pork belly, that spicy aroma instantly explodes in your mouth, stimulating your taste buds and making your tongue seem to dance. This is the charm of spicy pork belly, which makes you feel the passion of life in the spicy.
Cooking process:
Ingredients:
- Pork belly 500 grams
- 20 grams of dried chili peppers
- Sichuan pepper 10 grams
- Ginger 20 grams
- 2 green onions
- 5 cloves of garlic
- Pixian bean paste 30 grams
- Cooking wine 50 ml
- Salt to taste
- 5 grams of sugar
- Cooking oil to taste
Cooking Steps:
- Prepare the pork belly: Clean the pork belly to remove excess fat and impurities. The key to this step is to wash the pork belly repeatedly until the water is clear and odorless, which is the key to ensuring the taste of the pork belly.
- Blanching: Put the cleaned pork belly into the pot, add enough water, add a few slices of ginger and an appropriate amount of cooking wine, skim off the foam after boiling over high heat, remove after boiling for 5 minutes, and rinse with water.
- Cut: Cut the pork belly into strips, slice the ginger, cut the green onion into sections, mince the garlic, and cut the dried chili pepper into small pieces.
- Stir-fry: Add an appropriate amount of cooking oil to the pot, first put in the pepper and dried chili pepper after the oil is hot, stir-fry over low heat until fragrant, then add Pixian bean paste, and fry the red oil.
- Cooking: Add the pork belly strips and stir-fry evenly to allow the pork belly to fully absorb the aroma of chili pepper and bean paste.
- Seasoning: Add an appropriate amount of cooking wine, salt and sugar, and continue to stir-fry evenly to make the pork belly more flavorful.
- Remove from the pot: Finally, add the green onion and minced garlic, stir-fry evenly, and then remove from the pot and serve.
Regional Flavors:
In Sichuan, spicy pork belly is a home-cooked dish that every household makes. And in Hunan, people like to add more chili peppers and spices to the pork belly to make it more spicy. In Chongqing, people like to cook pork belly with hot pot base to make it more spicy and fragrant.
Cooking Tips:
- When cleaning pork belly, some flour can be added to help remove mucus from the surface.
- When blanching, add cooking wine to remove the smell and increase the flavor.
- When stir-frying Pixian bean paste, stir-fry slowly over low heat to prevent scorching.
- When seasoning, the ratio of salt to sugar should be moderate to highlight the spicy taste.
- Finally, add the green onion and minced garlic to add the aroma of the dish.
Popular Science Knowledge:
- Pork belly is the stomach of a pig, which is rich in protein and vitamins and is an ingredient with high nutritional value.
- The origin of spicy pork belly can be traced back to the Qing Dynasty, when people in Sichuan invented this spicy dish in order to ward off the cold.
- Pork belly is believed to have the effect of strengthening the spleen and stomach and replenishing weakness in traditional Chinese medicine.
- Spicy pork belly has the reputation of "the king of spicy" in Sichuan.
Spicy pork belly, this spicy, fragrant and hemp food in one, can not only stimulate your taste buds, but also make you feel the enthusiasm and love of Sichuan people. Try making this dish at home and you're bound to find that it's more than just a dish, it's a cultural experience.
Question interaction:
- Which spicy pork belly do you prefer? (Mild Spicy/Medium Spicy/Extra Spicy)
- Do you have any unique tips for cooking pork belly at home?
- What do you think is the most important seasoning in spicy pork belly?
- Have you tried pork belly recipes from other regions? How does it feel?
Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.