Twice-cooked pork is a famous Sichuan dish. How does twice-cooked pork solve the problem of overcooked lean meat?

The choice of meat is half the success of this dish. In fact, the authentic twice-cooked pork always chooses "two cuts of meat", which is the buttock meat. In fact, there is some knowledge in choosing the buttock meat. You must choose the buttocks. The tip of the hip meat, because there is only that piece of meat in the whole hip. No matter how you fry it, whether it is a Sichuan restaurant or a Sichuan friend, they do not use pork belly when making this dish. They always use Erdao pork, which is pork. Butt meat. The meat in this part is thick, fat, less lean, and the lean meat is firm. It is the best choice for twice-cooked pork.

Twice-cooked pork is a staple in Sichuan cuisine. This home-cooked dish can be found in everything from star hotels to small restaurants. Twice-cooked pork is a favorite dish of Sichuan people. Twice-cooked pork is a favorite of Sichuan chefs. Specialty dishes. After all the ingredients are put in, close the lid of the pot, turn on the heat and boil, bring the water to a boil, and cook out the blood foam of the meat. Then turn down the heat and open the lid, and use a spoon to skim off the foam. Then take the meat out of the hot water and set it aside to cool down.

The meat used for twice-cooked pork must be selected pork belly. Pork belly is alternately fat and lean. After stir-frying, it becomes fat but not greasy, and lean but not greasy. When many people make twice-cooked pork, they don’t have high requirements for the choice of meat. It uses front leg meat or hind leg meat. This kind of meat is stir-fried twice-cooked pork. Erdaorou is also called squat meat, which is the hind leg meat of pig. It is best to choose squat meat that is 40% fat, 60% thin, and three fingers wide. If it is too fat, it will be greasy, if it is too thin, it will be burnt, and if it is too wide or too narrow, it will be difficult to make the twice-cooked pork authentic.

Twice-cooked pork is a well-known traditional home-cooked dish in Sichuan, with a strong local flavor. Twice-cooked pork has always been regarded as the top Sichuan dish. When it comes to Sichuan cuisine, the first thing that many people think of is twice-cooked pork. The characteristics of twice-cooked pork are bright red color, fat but not greasy, and salty and delicious. However, some friends always fail to make this dish. The twice-cooked pork is old and unpalatable, and they can't find the reason. Many people just wash the pork belly, cut it into slices, and put it into the pot directly. Stir-fry, then add green pepper and red pepper cubes.