Chinese Food
Pork with pepper
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Pepper meat is a traditional Sichuan dish. I don't see it in the restaurant now. I'm afraid there are not many people who know it. Basically, there is no introduction on the Internet. There is only a steaming dish similar to the braised meat. It's not close to the pepper meat we're going to introduce today. As a traditional Sichuan cuisine, pepper meat perfectly embodies the traditional connotation of Sichuan cuisine. Now, many Sichuan dishes are just spicy. Although a large number of pepper is used for pepper meat, it is mild and spicy rather than dry. With the addition of white sugar, the taste is more gentle. The whole dish is golden red, spicy and dry. It's a good accompaniment to wine. The seasoning should be spicy and moderate. Otherwise, the taste will be dull, and the fragrance of wine will be tasted. It's too spicy. It's not seasoning. It's forcing you to drink.
Cooking ingredients
Cooking Steps
Step1:Wash and cut the lean pork into 2cm cubes. Mix with salt, soy sauce, rice wine, onion and ginger. Marinate for 20 minutes.
Step2:Put oil in the pot. Bring to 80% heat. Remove the ginger and onion from the diced meat and fry for about 5 minutes. Remove the oil and drain. Don't fry the water too dry.
Step3:Leave 75g of oil in the pot. Fry the dried peppers and peppers until they are brownish red. Add sugar, soup and diced meat and bring to a boil.
Step4:Cook until the diced meat is soft. When the soup is dry, put it in the pan.
Step5:
Step6:
Cooking tips:There are skills in making delicious dishes.
