[returned Pork] It's Like Looking Back Suddenly After Going Through The Plain-not Serious Approach

[returned Pork] It's Like Looking Back Suddenly After Going Through The Plain-not Serious Approach

1. Some people like to live a plain life, he thinks life should be plain, it is simple and some people will chase extraordinary, even though they don’t know what they are looking for [twice-cooked meat], the color is ruddy, fat but not greasy, and the taste is strong. According to legend, It belongs to Sichuan cuisine. The so-called "twisted-cooked" in Baidu Encyclopedia refers to secondary cooking, and the pork belly is blanched to raw. This is also the reason for the fat but not greasy. It is said that twice-cooked pork originated in the late Qing Dynasty and was accidentally invented by a Hanlin surnamed Ling. However, the truth is not the case. The source of twice-cooked pork can be traced back to the Northern Song Dynasty. In the Ming Dynasty, the twice-cooked pork was basically shaped. The creation of Douban in Pixian County in the late Qing Dynasty greatly improved the taste and quality of twice-cooked pork, making it the master of Sichuan cuisine. If it is not yet possible to determine whether the Song Dynasty fried pork is the same as twice cooked pork, then the oil fried pork in the Ming Dynasty clearly shows the basic characteristics of twice cooked pork. Ming Dynasty Song Yi’s "Zhuyu Fangzabu" recorded: "Fried pork with oil, take cooked meat and finely slice (slice), put it in hot oil and sauté fragrant, use less soy sauce and wine, add pepper and green onion, Yihe Raw bamboo shoot shreds and rice white silk are exploded at the same time." The choice of meat is very important. It is the fat and thin skinny pork belly that is really suitable. Only when you eat it, you can realize the wonderful first treatment, which is to cook the pork belly and prepare it for a bite size. In a suitable pot, put the raw pork belly in a pot under cold water, add green onions, aniseed, sliced ginger, and cooking wine together. This will remove the original smell of the pork.

2. After the water boils, it will take 20 minutes before the pork belly is completely raw. After 20 minutes, remove the pork belly and wash it.

3. The next step is to test a chef's knife skills. Experienced product managers will first polish the knives so that they can cut the best shape.

4. Wash green garlic, peel and cut diagonally into sections for later use

5. Finely chop garlic, don’t crush it too much

6. Prepare the right amount of Pixian Doubanjiang

7. When all this is ready, the cooking process begins. Pour some bottom oil into the pot to fry the bean paste. The fire should not be too high, otherwise the salty aroma of the bean paste will not be forced out.

8. When the aroma of the bean paste overflows, you can put the cooked pork belly slices back into the pot.

9. The bright red wraps the pork belly slices, just like an ordinary life bursting out again. After a simple stir-fry, the heated green garlic will emit a unique fragrance.

10. Just before it comes out of the pot, add garlic chopped and a little salt

11. Stir fry a little, and a piece of twice-boiled pork with rich taste is ready. Twice-boiled pork has always been considered the first of Sichuan cuisine and the incarnation of Sichuan cuisine. When it comes to Sichuan cuisine, you must think of twice-boiled pork. This dish condenses the Sichuanese’s understanding of the supremacy of food and also has the wisdom of Sichuanese for thousands of years.

12. After I wrote this, my friends in Sichuan and Chongqing complained about it, saying that this is an unorthodox practice. Well, it's really not authentic. I don't think I can accept the taste of authentic methods. You can cook at home, as long as you like it. They said that the authentic method is to use the oil from the raw pork belly to make the bean paste.

13. My subscription number, which will update the recipes every week, welcome to subscribe~ I don’t know if the editor will let me put this. . . Thank you if you will

Tips:

The trick is to check if there is any cat hair after loading. . .