Salt fried pork

Overview

Sichuan salt-fried pork is not as famous as twice-cooked pork, but it is indeed a delicacy of the same level, with almost the same ingredients and seasonings. The cooking methods are different, but the results are rich in color, aroma and mouth-watering.

Tags

• hot dishes
• sichuan cuisine
• full banquet of manchu and han dynasties
• green garlic
• millet pepper
• pork ham
• red bean paste
• ginger

Ingredients

Steps

1. 1 Peel the hind leg meat and cut into thin slices (thickness of one yuan coin), mince ginger and green onion, cut green garlic and millet pepper into sections, and mince watercress.

   

2. 2 Add cold oil in a hot pan and stir-fry the ginger and green onion until fragrant. Add the meat slices and stir-fry over high heat until the meat turns white and becomes oily. Add the bean paste.

   

3. 3 Continue to stir-fry until the meat slices are evenly coated with watercress and red oil emerges.

   

4. 4 Add the green garlic and millet pepper, continue to stir-fry over medium-low heat, add a little sugar and MSG and serve.