Why is it so difficult to cook Sichuan pork?

In order to make Sichuan-style pork that is neither greasy nor hard, I have summarized three points: First, the temperature. Second, seasoning. Third, choose meat.

Why can I sum up these three points? Because I used to be a chef, an authentic Sichuan cuisine chef. In fact, I once ate top-class Sichuan-style pork, which was eaten in rich families. Although it is simple Sichuan-style pork, it has made a top state banquet. Since eating his Sichuan-style pork, I have realized the mystery that Sichuan-style pork is fat but not greasy, fragrant but not firewood, soft in mouth, long in aftertaste and fragrant in lips and teeth. For this reason, I looked at this Sichuan-style pork. Let me give you a detailed analysis and explanation.

Three key points in making Sichuan-style pork:

First, the temperature

Sichuan-style pork should be fat but not greasy, fragrant but not firewood, and cooking time is particularly critical. The specific method is as follows: firstly, put the pork belly in a pressure cooker, cook it with high fire until the iron ball rotates, turn off the fire for half an hour, turn off the fire to relieve the pressure, take out the cold slices, then add the onion, ginger and garlic, add the garlic sprouts and lobster sauce, and put the pork slices in the pot to stir fry with high fire.

Second, seasoning

It is essential to make Sichuan-style pork seasoning: onion, ginger, garlic, pepper, lobster sauce, dried pepper and garlic sprout. Garlic seedlings are the standard for frying Sichuan-style pork, and Sichuan-style pork is impossible without garlic seedlings.

Third, choose meat.

To make Sichuan-style pork, you must choose pig hind leg meat, not too much lean meat with skin, and remove some lean meat, including belt meat, with a total thickness of less than 15cm. Because the hind leg meat is the strongest, there is less bubble fat layer under the skin, which is related to the taste of cooked pork.

The above is just the practice of making Sichuan-style pork in ordinary restaurants. The steps I mentioned earlier are much more complicated. Let me tell you how to make ordinary Sichuan-style pork into the top grade of the state banquet.

Firstly, the pork hind legs were selected, and a layer of lean meat was removed, only the thickness of pigskin 10cm was retained. Wash the selected meat first, and then put salt in the pot. The ratio of salt to pork is: 10:0.5, which means that 10 kg of meat uses half a catty of salt. Put 250g of salt into the pot, add 50g of pepper, 50g of cinnamon and100g of onion, chop up fresh dandelion, clean and chop up fresh orange peel, put it into the pot and stir-fry with salt until the salt is hot. Then put the prepared meat and fried salt into a ceramic jar, then pour 200 grams of soy sauce to spread the salted pork evenly, seal it with plastic wrap, cover the jar and marinate it for three days.

Three days later, take the meat out of the jar, wash it with clear water, put it in a pressure cooker, add 3 star anise, 5 grams of cinnamon, 2 tsaoko, 50 grams of fennel, 50 grams of soy sauce and 0/0 grams of sugar/kloc, cook it with high fire until the iron ball rotates, then turn to low fire for half an hour, then release the pressure and open the lid, and take out the cooked meat.

Put cooking oil in the pan, add 20g of onion, 20g of ginger, 20g of garlic, and 20g of dried red pepper 10g, stir-fry until fragrant, then add sliced meat, stir-fry over high fire, then add 50g of douchi, 20g of soy sauce, and 200g of garlic sprouts, stir-fry for five minutes, and then take the pan and plate.

We should pay special attention here. When curing meat, if you don't use salt by weight, especially in summer, it is easy to cause meat to go bad and stink. In addition, it is also a curing tank. If it is used for curing ten catties of meat, you should choose a small jar. There is no jar at home, so you can use a basin and cover the mouth of the basin with plastic wrap. Sealing is very important. If there is no effective seal, it is easy to lead to curing failure.

When the weather is hot in summer, the ratio of salt to meat can be increased: 10 kg of meat 1 kg of salt. Of course, you can also choose to marinate in the refrigerator.