First, the unique method of cooked pork cooked pork. As the name implies, the meat inside must be cooked twice. This requires you to be fat when you choose meat at the beginning, otherwise the pure fat meat will be burnt when you return to the pot, and the pure thin meat will be firewood when you return to the pot, which will affect the taste. Moreover, this dish is a unique Sichuan cuisine technique, similar to the concept of two dishes. It is worth mentioning that in addition to fresh pork with onions, bean paste is also needed to add color. In addition, Chongqing pork is also called in western Sichuan? Fat pot meat? The meat there is more delicious and the soup is richer.
Second, Mapo tofu is not simple. Mapo tofu looks like tofu and spicy oil at first glance, but authentic Mapo tofu is very particular. According to legend, Mapo tofu was invented by a pockmarked woman. In Sichuan, Mapo tofu is covered with a layer of minced beef or cook the meat, except for spicy oil, and peppers are not famous for their spicy taste, but are more brittle, so they are used. These may be ignored in the practice of other provinces and cities.
Third, besides being spicy, Sichuan cuisine itself has fresh Sichuan cuisine, giving everyone a unified impression that it is spicy, spicy and abnormal. However, in addition to being spicy, Sichuan cuisine is also characterized by freshness, just like Sichuan pork mentioned earlier. It's not too spicy, but it's a fresh fragrance. Then this delicious taste comes from Sichuan bean paste, so it is better to say that bean paste is an indispensable companion of Sichuan cuisine than spicy. Finally, no matter what kind of cuisine Sichuan-style pork and Mapo tofu belong to, they all enter the dining tables of thousands of households in China. Everyone has a unique taste bud for them, but what they like best is the same characteristic.