Sichuan Crispy Rice with Meat Sauce

About Sichuan Crispy Rice with Meat Sauce - Sichuan Cuisine

Sichuan has a long history of Sichuan cuisine, and crispy pork slices are one of its representative dishes. Spicy and fragrant, with rich flavors, it is good at stir-frying, boiling, steaming and dry-frying, fully embodying the cooking wisdom of Sichuan cuisine.

Ingredients

• Pork 200g
• Pork tenderloin 200g
• 2 green peppers
• half onion
• 2 tablespoons soy sauce

Instructions

1. 1. Heat oil in a pot and stir-fry the dried chili pepper and Sichuan peppercorns over low heat until fragrant.
2. 2. Add the crispy pork slices and stir-fry over high heat until it changes color.
3. 3. Add pork tenderloin, green pepper and onion half and stir-fry evenly
4. 4. Add bean paste, soy sauce, and sugar and stir-fry until red oil appears.
5. 5. Pour in a little peppercorn oil and vinegar and stir-fry evenly
6. 6. Remove from the pan and serve on a plate, sprinkle with chopped green onion and serve

Cultural Notes

Crispy rice pork slices embody the culinary essence of Sichuan cuisine. Sichuan cuisine is one of the eight major cuisines in China and is famous for its spicy and delicious flavor. Sichuan cuisine makes good use of seasonings such as peppercorns, Sichuan peppercorns, and bean paste. Twice-cooked pork, Kung Pao chicken, and Mapo tofu are all classic representatives of Sichuan cuisine. In Sichuan, people are very particular about the selection of ingredients and the control of heat, and the crispy pork slices are the epitome of this ingenuity.