The flavor of Sichuan-style pork is rich and mellow. Why use sweet noodle sauce for seasoning?

Sichuan cuisine is a kind of Sichuan cuisine that many people often like to eat in their daily lives. This dish has a profound influence on China people, and even hotels all over China will serve it. But, eat Sichuan, Sichuan, Sichuan, Sichuan, Sichuan, Sichuan, Sichuan, Sichuan, Sichuan, Sichuan, Sichuan, Sichuan, Sichuan, Sichuan.

Usually, when cooking or frying lean meat, we always cut raw food into the shape we like. When the temperature rises in Ran Ran, we will fry small fresh meat in the pot. However, this is not the way to make authentic Sichuan-style cooked pork.

When making the correct Sichuan pork, we usually need to dissolve the meat first and then cook it in cold water. After cooking, we will cut it into pieces, put it in the pot and gradually heat it up.

Often the key to this is to make the cooked pork fat but not greasy, otherwise it will explode when eaten raw in the pot. If you can't consume all the vegetable oil inside, you are likely to get tired of eating a few bites.

Raw pork is the most basic raw material of pork belly in Sichuan cuisine, but many people often choose pork belly when making pork belly themselves. Many people also think that pork belly is made of pork belly, but in fact we are completely wrong.

In the true sense, pork belly in Sichuan cuisine is often pig hind legs rather than pork belly. Part of the lean meat in the pig's hind legs is chewy, part of the fat meat is connected with the lean meat, and the most important thing is that the bottom of the fat meat is connected with the pigskin, and the true meaning of Sichuan cuisine lies in the pigskin in this respect.

When it comes to seasoning, people will first think of Pixian bean paste. It is true that Pixian bean paste is essential, but on the basis of Pixian bean paste, white sugar, soy sauce and soy sauce, the most basic thing is to add some soy sauce to the room.

Adding soy sauce can enrich the flavor of Sichuan pork. Most importantly, when we cook Sichuan-style pork, we don't have to put some onions and garlic.

Otherwise, this seasoning will block the fragrance of the front leg meat. You can also choose to add some onions and garlic to the room when cooking beef, which can remove the fishy smell, but don't put it in the case of announcing the production.