Salt fried pork

Overview

I have been extremely busy and exhausted from years ago to now, so I haven’t posted recipes for a long time. Today I will start with a Sichuan dish~ Salt-fried pork in Sichuan cuisine is very similar to twice-cooked pork in terms of ingredients and methods, but salt-fried pork requires one less step than twice-cooked pork. Instead of boiling it in water and then slicing it and returning it to the pot, it is directly sliced and fried in salt until both sides are slightly browned, so the taste is more fragrant than twice-cooked pork. It also wins my heart even more.

Tags

• hot dishes
• cooking wine
• doubanjiang
• garlic cloves
• garlic sprouts
• light soy sauce
• oil
• pork belly
• white sugar
• carrot
• ginger slices
• salt

Ingredients

Steps

1. 1 Peel and wash the pork belly and put it in the refrigerator to freeze for 1 hour. It's easy to slice thinly.

2. 2 Prepare the side dishes while you wait. Cut the garlic sprouts into sections, cut the carrots, ginger, and slice the garlic cloves.

3. 3 Set the garlic leaves aside.

4. 4 Cut the frozen pork belly into thin slices.

5. 5 Add a little amount of oil and salt to the hot pan, add the pork belly and fry until both sides are browned.

6. 6 Add half a tablespoon of bean paste, ginger slices, garlic cloves, cooking wine, and light soy sauce, and stir-fry until fragrant.

7. 7 Add carrots and garlic sprouts. Fry for a short while.

8. 8 Add garlic leaves and a little sugar, stir-fry evenly and remove from the pan.