#秋日生活打卡季#
In that small town that has been yellowed by time, there is a small inconspicuous restaurant with a mottled sign hanging at the door, which reads "Lao Li's Family". The owner of the restaurant, Lao Li, is a chef with a soft spot for pork belly. His specialty dish is the mouth-watering pepper-flavored pork belly.
One day, a discerning food critic came to the town, and he heard about Lao Li's craftsmanship and came to challenge him. Lao Li's daughter, Xiaofang, a young girl with a passion for cooking, decides to cook herself and greet the uninvited guest with her father's signature dish.
"This pork belly has to be fat and thin," Lao Li said to Xiaofang, "The meat that comes out of this way can be charred on the outside and tender on the inside, and the aroma is tangy." ”
Xiao Fang nodded, she knew that the key to this dish was the ratio of heat and spices. She carefully cuts the pork belly into even slices, each revealing an enticing sheen.
"Sichuan peppercorns and chili peppers are the soul of this dish," Lao Li continued, "they should be just right, neither overshadowing the aroma of the meat nor too spicy." ”
Xiao Fang took a deep breath, she sprinkled peppercorns and chili peppers on the meat slices and gently massaged them, allowing the flavor of the spices to penetrate every inch of the meat.
As time goes on, the kitchen fills the kitchen with a mouth-watering aroma. The food critic walked into the kitchen, and his eyes lit up at the sight of the plate of pepper-flavored pork belly.
"This meat," he said, as he took a sip, "is a wonderful combination of the freshness of the pork belly and the warmth of the pepper." ”
Xiao Fang smiled, she knew that she had succeeded in inheriting her father's craft and had won the approval of this discerning guest.
Description:
Pepper-flavored pork belly, this dish is not just a dish, it is a history, a culture. In China, pork belly has always been popular because of its characteristics of being fat but not greasy, lean but not firewood. The pepper-flavored pork belly is a perfect combination of the freshness of the pork belly and the warmth of Sichuan pepper and chili pepper, forming a dish with both color and flavor.
The dish is golden in color, the meat is tender, and the aroma of peppercorns and chili peppers explodes in the mouth. It is not only a pleasure for taste buds, but also a cultural inheritance. With every bite, you can feel the ingenuity of the old Li family for several generations.
Cooking process:
Ingredients:
- 500 grams of pork belly
- Sichuan pepper 10 grams
- 20 grams of dried chili peppers
- Ginger 20 grams
- Garlic 20 grams
- Cooking wine 50 ml
- Light soy sauce 30ml
- Dark soy sauce 10ml
- Salt to taste
- 10 grams of sugar
- Cooking oil to taste
Cooking Steps:
- Prepare the pork belly: Clean the pork belly and cut it into slices about 0.5 cm thick. The key to this step is to cut the slices evenly so that they are cooked to ensure that each slice of meat tastes consistent.
- Marinate the pork belly: Put the sliced pork belly into a bowl, add cooking wine, light soy sauce, dark soy sauce, salt and sugar, stir well and marinate for 20 minutes to allow the meat slices to fully absorb the flavor of the seasoning.
- Prepare the spices: Soak the peppercorns and dried chili peppers in warm water for 5 minutes, then drain. This step removes the bitterness of the spice and makes the fragrance more pure.
- Stir-fry spices: Add an appropriate amount of cooking oil to the pot, add peppercorns and dried chili peppers after the oil is hot, and slowly stir-fry over low heat until the spices become darker and fragrant.
- Stir-fry the pork belly: Put the marinated pork belly slices into the pan, turn the heat to medium, and stir-fry quickly until the surface of the meat slices is slightly yellow and the meat is tightened.
- Add the seasoning: Add the chopped ginger and minced garlic to the pan and continue to stir-fry to allow the meat slices to fully absorb the aroma of spices and spices.
- Serve on a plate: Finally, adjust the salt content according to personal taste, stir-fry evenly, remove the pepper-flavored pork belly, sprinkle with chopped green onion as a garnish, and serve.
Regional Flavors:
The flavor of pepper-flavored pork belly varies in different parts of China. In Sichuan, people like to add more peppercorns and chili peppers to make the dish more spicy and fragrant; In Guangdong, people pay more attention to the original taste of pork belly, and will reduce the use of chili peppers and add some spices such as tangerine peel to make the taste more mellow.
Locals have a deep affection for this dish, and it is not only a regular at the festive table but also a delicacy in everyday life. Every bite is a nostalgia for the taste of hometown and the inheritance of traditional food.
Cooking Tips:
- The choice of pork belly is very important, and the fat and lean pork belly is more suitable for pepper-flavored pork belly, so that the meat slices will be more tender and juicy.
- When marinating the pork belly, you can add some egg whites, which will make the meat slices more tender.
- When stir-frying spices, be sure to use low heat to avoid stir-frying the spices and paste, which will affect the taste of the whole dish.
- When stir-frying pork belly, the control of heat is very important, and a quick stir-fry over medium heat can ensure that the meat slices are charred on the outside and tender on the inside.
- Before cooking, you can add some balsamic vinegar according to your personal taste, which will make the whole dish more flavorful.
Popular Science Knowledge:
- Sichuan pepper and chili pepper are both traditional Chinese spices, which can not only increase the flavor of food, but also have certain medicinal properties, such as repelling cold and eliminating food.
- Pork belly is known as "Dongpo meat" in ancient China, and according to legend, it was created by the Song Dynasty writer Su Dongpo, and it was named because of its delicious meat, fat but not greasy.
- The cooking methods of pepper-flavored pork belly have evolved differently in different regions, reflecting the diversity and regional characteristics of Chinese food culture.
- In the cooking process of pepper-flavored pork belly, the control of heat is particularly important, which echoes the traditional Chinese cooking philosophy of "heat is king".
Pepper-flavored pork belly, this dish has become a classic dish on the Chinese table with its unique flavor and rich cultural connotation. It can not only satisfy people's pursuit of food, but also a cultural inheritance and expression. I hope that everyone can try this dish at home and feel the joy of cooking and the charm of food.
Question interaction:
- Which flavor of pepper-flavored pork belly do you prefer? Is it the spicy flavor of Sichuan, or the light flavor of Guangdong?
- Do you have any unique tips or innovative cooking methods when cooking peppered pork belly?
- What part of peppered pork belly do you think is the tastiest? Is it a sliced meat that is charred on the outside and tender on the inside, or is it a fragrant spice?
- In addition to pepper-flavored pork belly, what other Chinese food with regional characteristics do you like? Feel free to share your culinary experiences and opinions.
Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.