Salt fried meat is also a very famous dish in Sichuan cuisine. In fact, it’s almost the same in the shadow of twice cooked meat. One is boiling first and then frying. The other is direct frying of raw meat, which is called salt frying. The reason why twice cooked meat has skin is that the skin will be much softer after boiling. The reason why salt fried meat has no skin is that the skin will be very hard after direct frying, so it’s softer to remove it, Salt fried meat tastes crispy and crisp. Double cooked meat uses sweet sauce, while salt fried meat is rarely used and can also be used. It mainly depends on Douchi and Douban to improve the taste. The main differences are these.


300 grams of pork
1 persimmon pepper
1 gram salt
5g soy sauce
3 G ginger
20 pieces of Douchi
30g Pixian bean paste
10g yellow rice wine
50 ml vegetable oil


Step 1
Mince Pixian Douban, chop green pepper, mince ginger, and knead Douchi

Step 2
Peel the pork and cut it into pieces 6cm long, 3cm wide and 0.3cm thick

Step 3
Oil the wok in advance to prevent sticking to the wok. The amount of oil is slightly larger than that of ordinary fried vegetables. Heat the pork slices and stir fry for half a minute

Step 4
First add the lobster sauce and salt, then stir fry for half a minute until the meat is cooked and oil is spit out

Step 5
Push the sliced meat to the edge of the pot, set aside the base oil, turn the heat down, stir fry Pixian Douban for about half a minute until fragrant, add minced ginger, yellow rice wine and soy sauce

Step 6
Open medium heat, stir fry the seasoning and meat slices together for half a minute to taste

Step 7
Put the green pepper into the pot and stir fry for 15 seconds