Sichuan-style braised pork

 Raw material:

300g pork belly, 350g carrot, 3-4 spring onions, ginger.

Pixian red oil bean paste, soy sauce, mash lees (brewed wine), 5-6 peppercorns, Sichuan peppercorn powder, pepper, pepper, thirteen spices, salt, edible oil, rock sugar, monosodium glutamate. [Search Recipe]

Features:

A bowl of meat that you can't get tired of - Sichuan-style braised pork. [Search Recipe]

Operation:

1. Wash and drain the pork belly, heat a little cooking oil in a wok, stick the whole pork belly skin to the bottom of the pot and sear it, when the meat skin is wrinkled, take it to cool and cut it into 2cm squares. Put the chopped pork belly in a bowl and put 2 tablespoons of mash, 1/8 spoon of salt, 1/2 spoon of light soy sauce, a little Sichuan peppercorn powder, a little pepper, and 2 slices of ginger to taste for about 12 hours.

2: Wash and cut the carrots into hobs.

3. Put 30ml of oil in a wok and heat until 4-5.

4. The next big spoonful of Pixian red oil bean paste.

5. Stir-fry the red oil.

6. Add 2-3 slices of green onion, ginger and 5-6 peppercorns.

7. Delicious pork belly.

8. Stir-fry until the surface comes out of the oil, pay attention to the fact that it is easier to paste with mash residue, so the fire should not be too large.

9. Add 500ml of water, put 2 teaspoons of soy sauce, about 5g of rock sugar, 2-3 crushed peppers, a little thirteen spices, turn off the heat and simmer until the meat is soft (you can use a pressure cooker to steam and simmer for 5-8 minutes, according to personal preferences, use pressure cooker water can be less).

10. After simmering, shovel up and wash the pot.

11. Put a little oil in the wok, you can moisten the bottom of the pot, and cook until 5-6 hot.

12. Add the cut carrots and stir-fry.

13. Put the stewed meat into the carrot (if there is still more soup in the meat, you don't need to put water, if there is no soup, put a little water), put about 1/8 spoonful of salt (you can put a little more salty food).

14. Bring to a boil, turn off the heat and simmer until the carrots are soft and the juice is dry.

Tips:

1. Simmer the meat skin at the bottom of the pot first to make the skin more sticky.

2. Soy sauce can be used with ordinary soy sauce and old soy sauce, and the color of the old soy sauce can be put less if the color is more black.

3. You can also use cooking wine without mash lees, and the cooked vegetables can be replaced with green shoots, white radish, dried water hair shoots, dried cowpeas, etc.

4. If you like spicy, you can put 4-5 dried Chaotian peppers when (6) frying pot. [Search Recipe]

Nutritive value:

Pork belly - also known as square meat, five flowers and three layers. Located in the abdomen of the pig, there is a lot of fat tissue in the belly of the pig, which is sandwiched with muscle tissue, fat and lean intervals, so it is called "pork belly". This...

Cuisine:

Sichuan cuisine - Sichuan cuisine has a long history and enjoys a high reputation at home and abroad. Sichuan ancient known as the land of Bashu, known as the "country of heavenly prefectures", located in the upper reaches of the Yangtze River, mild climate, rainfall... All Sichuan cuisine