The saliva chicken is a classic Sichuan cuisine that combines spicy and fresh flavors; the main ingredient is changed into pork belly, and the seasonings are reproduced according to the traditional recipe, and the taste can be tasted.
The whole pork belly is cleaned, and the water is not added to the pot. After the fire is boiled, the cooking wine, the onion and the ginger (half the amount) are placed, and the mixture is boiled for 20 minutes, and the natural cooling is removed.
Cut the remaining half of the ginger and garlic cloves into the end, pour the flower / rattan oil, chili oil, sesame oil into a small pot and heat it, pour it on the ginger and garlic to stimulate the aroma; the sesame sauce is first diluted with vinegar and soy sauce, then Add white sugar and mix with ginger and garlic oil;
If you don't have cooked sesame and peanuts, you can first cook them in a small pan, crush them, chop the parsley; cut the cooled pork belly into slices, topped with sauce, sprinkle with sesame and peanuts, and finally decorate. Coriander can be.
The amount of sesame sauce should not be too much, and it must be adjusted to be thin, otherwise it will become a sesame sauce; the sauce can be adjusted according to personal taste, but the spicy and fragrant, slightly sour and light sweetness is the characteristic of this flavor.