Ingredients of Sichuan Pepper-flavored Pork
Cooking Method of Sichuan Pepper-flavored Pork with Streaky Pork
Step 1: Select relatively lean streaky pork, blanch it in water with scallions and ginger for two minutes, and then take it out.
Step 2: After it cools down, slice it. The slices don’t need to be too thick.
Step 3: Sprinkle star anise and Chinese prickly ash in a large bowl.
Step 4: Make a sauce with dark soy sauce, light soy sauce, cooking wine, white sugar, salt, and high stock.
Step 5: Pour the prepared sauce into the bowl with the meat. The sauce level should be even with the meat. (Please ignore my poor slicing skills.)
Step 6: Crush some more Chinese prickly ash grains.
Step 7: Sprinkle the crushed Chinese prickly ash grains on the meat. Steam it in a pot. After the water boils, turn to low heat and steam for one and a half hours.
Step 8: Take it out.
Step 9: If there is too much soup in the bowl or you think the color of the meat is not deep enough, you can put it in a wok and reduce the sauce over high heat.
Step 10: The finished product is like this. It tastes fatty but not greasy. It’s even better to eat it cold.
Cooking Skills of Sichuan Pepper-flavored Pork
There are skills to make delicious dishes. I have little tips for each of my dishes. Everyone can directly view my recipes by searching “Sichuan Snacks”!
