Appropriate amount of pork

A packet of braised pork.

1/2 pickles

A green pepper and a red pepper.

Four cloves of garlic

Proper amount of vegetable oil

Two thirds of onions

Proper amount of cooking wine

Sichuan pepper

Salt, soy sauce, chicken essence, monosodium glutamate vinegar

A small amount of rock sugar

The practice of sour carrion

Wash the pork, cut it into large pieces, put it in a pot with cold water, boil it over high fire, skim off the blood foam, and add braised pork, ginger and onion!

In addition, in case of fire, add a small amount of oil, add rock sugar to the cold oil, stir until it bubbles, and pour it into cook the meat pot. When it is almost ripe, add salt. Soak it for half an hour after cooking, take it out and let it cool!

When using cold meat, cut pickles, peppers, garlic, onions and vermicelli!

Slice the meat when it's cold!

Hot oil. When the oil boils, add pickles, some peppers and garlic! Stir-fry for a minute and then pour in a little soy sauce, a little more pepper than usual.

Turn off the heat, add vermicelli, stir fry slowly, add onion, pour a little soy sauce, pour water or braised pork soup, don't flood vegetables, then add sliced meat, pour more vinegar (more sour, less disgusting), add the remaining pepper and garlic, and pour a proper amount of cooking wine, salt, chicken essence and monosodium glutamate. Fire, wok! I like red, and pour some soy sauce with salt. If I like bright colors, I don't have to pour them! )