How to make fried pork fat but not greasy? What should I pay attention to?

Sichuan cuisine is the most popular masterpiece in Sichuan cuisine, and has always occupied the top position in Sichuan cuisine. As long as Sichuan cuisine is mentioned, it is definitely indispensable. Although the boiled pork is very common, it also needs to master many tricks to make it well.

How can Sichuan-style pork be fried to be fat but not greasy, thin but not firewood, shaped like a lamp and bright in color?

Ingredients: pork belly 400g

Accessories: garlic sprout100g;

Seasoning: Pixian watercress 30g, Douchi 10g, sweet noodle sauce 5g, Erjing pepper 20g, sugar 5g, soy sauce 5g, pepper 10, star anise 1 0, salt, 5 segments of onion and 5 slices of ginger;

Production steps:

1. Wash the pork belly bought in the market, blanch it in a pot with cold water, and add pepper, star anise, ginger slices and scallions. After the fire is boiled, skim the floating foam, then simmer for 15 minutes, then turn off the fire and continue stewing for 30 minutes;

2. Take out the cooked meat, cool it, and then cut it into pieces about 20 mm thick with a knife.

3. Cut the garlic bolt into horse ears, and separate the garlic bolt head from the garlic bolt leaves.

4. Heat the pot and add proper amount of cooking oil. About 50% heat, add the meat slices and stir-fry over medium heat until the meat begins to curl;

5. Push the meat slices to the side of the pot, add the chopped Pixian watercress and lobster sauce, stir-fry until spicy, and turn the meat slices evenly;

6. Add chopped garlic sprouts and pepper, stir-fry until fragrant, then add sweet noodle sauce, soy sauce, garlic sprouts, salt and sugar.

7. Turn the fire, stir fry evenly, and turn off the fire.

Tips:

1, pork belly must choose fresh pork, and the ratio is fat four and thin six. Too fat is greasy, too thin is burnt, too wide and too narrow is difficult to shape.

2. When pork is cooked, it is best to add ginger, chopped green onion, pepper, cooking wine and water, and cook the meat until it is 6 ripe, not too bad.

When cutting meat, soak the meat in cold water. It's cold outside and hot inside, so I cut the knife. Don't cut the meat too thick, it won't be greasy.