Why do Sichuanese like Sichuan pork so much?

. Sichuanese who have long been divided into three factions because of Sichuan cuisine rarely agree on the status of Sichuan cuisine: "Don't eat Sichuan cuisine, don't go to Sichuan."

Speaking of the origin of this dish, it should be regarded as an exotic product. This is a Sichuan dish originated from Manchus in Northeast China.

According to historical records, in the Song Dynasty, the Manchus in Northeast China (Nuzhen) boiled pork in boiled water during the traditional "jumping to the gods" sacrifice, and sliced it for consumption after the sacrifice, also known as "hand-held meat". During Xianfeng period of Qing Dynasty, chili bean paste rose in Pixian county. Immigrants from all over the country began to improve this white meat, and finally made this dish lively and fragrant, and the name of Sichuan-style pork was officially called out.

The ingredients of "serious" Sichuan pork are very particular-

Pork pays attention to two-knife meat (named after the meat cut by two knives after cutting the tail, that is, the meat sitting on the ass). The watercress must be Pixian watercress, and the pepper is best "Erjingtiao", plus fresh garlic seedlings in summer and autumn.

This kind of Sichuan-style pork, with slender garlic seedlings and thick slices, tastes thin and thick, thick and light, fresh and crisp, and has the unique taste of Pixian watercress, which is spicy but not greasy.

In addition to materials, this practice is also very particular.

What do you mean, back to the pot? Returning to the pot is actually cooking the meat in water until it is half cooked, and then frying it in the pot.

Stewed. Pour cold water into the pot, put the washed pork and ginger slices into the pot, cook until 7-8% is ripe, and then pick them up for use. Don't cook it too soft.

Slice. Dip the meat in cold water and cut it while it is hot. Meat slices generally need to be skinned, and the length should be about 6 cm, not too thick, otherwise they will be greasy. At this time, a certain amount of water should be kept on the meat slices, so as to keep the meat tender and smooth.

Spit oil. Add a small amount of vegetable oil or lard into the pot, heat it to 40% temperature, then add meat to stew and stir-fry until the oil is spit out, that is, simmer to get oil.

The shape of the dish should be slightly rolled up, such as the shape of a "light nest", so that it is dynamic and appetizing.

Hello. After that, add a little salt, Pixian bean paste and lobster sauce, and then add a proper amount of green pepper or red pepper and garlic sprouts and stir fry for a while.

Lean meat is strong, fat meat is soft and glutinous, and the two are integrated and indispensable; The taste of douban is addictive, hot, spicy and salty, and it has been around your mouth for a long time. Coupled with a bowl of plain white radish soup, people can't stop.

The practice of "returning to the pot" is a bit similar to "stir-frying"-stir-frying the hot oil slightly, then adding the liquid seasoning, and quickly stir-frying it out of the pot, so that the ingredients are evenly dyed and stuck to the soup. In this way, people make the Huiguo family grow and develop.

It can not only contain vegetarian dishes, such as potatoes, tofu, Pleurotus eryngii, white gourd and Chinese cabbage, but also conquer meat dishes, such as pork ribs, pig's trotters, beef, duck meat and fish, and even extend to temples, and white gourd replaces pork.

But no matter how renovated, Sichuan pork is still a classic among the classics. To Sichuanese, this Sichuan-style pork is like a nine-turn elixir. Even after a hard day's hard work and fatigue, as long as you serve a plate of Sichuan-style pork with a bowl of white rice, you will suddenly feel refreshed and full of vitality. Do you like this Sichuan style pork?