Pan-fried pork with salt
Overview
Salt-fried pork is also called raw fried salt-fried pork. This dish is stir-fried with peeled pork belly and seasonings such as tofu drum. Because it is fried raw, it must be skinless pork belly. If it is fried raw with the skin on, the skin will easily become dry and hard. This dish is a representative Sichuan home-style dish. It is a household name in Sichuan and is a delicacy that goes well with wine. Because it has many similarities with twice-cooked pork in terms of preparation methods and ingredients, it is called sister dish together with twice-cooked pork. The salt-fried meat is leaner and slightly fatty. The finished dish is dark red in color, crispy and tender, delicious and has a strong local flavor. The salt-fried pork is home-style. The color is ruddy, the taste is rich and fragrant, salty and spicy, and the texture is soft and delicious.
Tags
Ingredients
Steps
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Preparation materials: green pepper, dried tofu, peeled pork belly
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Cut green peppers into shreds, wash and cut dried tofu into shreds
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Wash the skinless pork belly, cut into large and thin slices, and cut the ginger into cubes
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Prepare appropriate amount of tempeh and cut garlic into slices
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Heat a pot, pour in oil, and heat until 60% hot
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Add the meat slices and stir-fry until the meat slices are sliced,
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Stir-fry the meat until oil spits out, then add seasonings, cook with cooking wine, and add a spoonful of five-spice powder
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Add tempeh and garlic slices and stir-fry over low heat
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Prepare appropriate amount of Zhuhou sauce
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Add a tablespoon of Zhuhou sauce to the meat slices
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Add a spoonful of soy sauce and stir-fry until the meat slices are coloured.
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Add the green pepper shreds cut into thin strips, and the tofu shreds and stir-fry briefly.
