Main ingredients:
Pork leg meat: 500g; Smoked meat: appropriate amount.
Auxiliary materials:
Scallion: appropriate amount; Ginger slices: appropriate amount; Tea leaves: 2 tablespoons; Tin foil: 1 sheet.
Seasonings:
Sichuan peppercorns: about 30 grains; Star anise: 3 pieces; Cinnamon: 1 piece; Red yeast rice powder: 1 teaspoon; Cooking wine: 2 tablespoons; Sweet bean sauce: 1 tablespoon; Red fermented bean curd: 1 piece; Rock sugar: 6 pieces; Salt: appropriate amount; Granulated sugar: 2 tablespoons.
Taste: Other; Cooking method: Smoking; Time-consuming: Several hours; Difficulty: Simple.
【Sichuan Cuisine】- Non-spicy Sichuan Smoked Meat – Improved Version Detailed Cooking Steps
Wash the pork and put it in a container. Rub 1 tablespoon of salt evenly on the pork and marinate it in the refrigerator for 1 day.
Pour water into a pot, put the marinated pork into the pot, and then add all the seasonings. Bring to a boil over high heat, then reduce the heat and simmer for about 3 hours until the meat is tender and cooked through.
Remove and set aside.
Take a frying spoon and place it on the stove. Fold the tin foil into a small box.
Place the tin foil box in the frying spoon, and then put the granulated sugar and tea leaves into the tin foil box.
Make a small rack by placing a few chopsticks on top of the tin foil box.
Place the cooked pork on the chopsticks.
Cover the pot and turn on the high heat. When thick smoke appears in the pot, turn off the heat and let it sit for 10 minutes. Then flip the meat over and repeat the above steps until the meat is the desired color. 4. Let the smoked pork cool, slice it, and serve it on a plate. It can also be stir-fried with your favorite ingredients. The addition of red yeast rice powder gives the meat a bright color and makes it easier to color during smoking.
