Chongqing pork is a classic Sichuan dish, mainly pork belly. Firstly, prepare 500 pieces of pork belly, ginger 10g, onion 10g, appropriate amount of red pepper, cooking wine, chicken essence, salt, bean paste, douchi, cooking oil, soy sauce, sugar, etc. Secondly, put the whole piece of pork belly into the pot and cook for about 30 minutes, during which time add meat, garlic, ginger, etc. to remove the fishy smell; Take out the pork belly, let it cool and cut it into thin slices. Finally, after the cooking oil in the pot is heated, add the onion and ginger prepared in advance and stir-fry, add the seasoning in turn, add the meat slices, stir-fry the meat slices and put the green pepper out of the pot.

2. Garlic seedlings and cooked pork

Prepare pork belly 250g, garlic sprout 250g, oil amount, salt amount, soy sauce 1 tablespoon, sugar 1 tablespoon, bean paste 1 tablespoon, cooking wine 1 tablespoon, onion, ginger and garlic amount, and lobster sauce/kloc-0. Secondly, cut the pork belly into small pieces, put it in a pot, blanch it for 15 minutes, take it out for later use, chop the onion, ginger and garlic for later use, and cut the garlic seedlings into sections. Finally, pour an appropriate amount of oil into the pot, add onion, ginger and garlic, stir-fry, add cooking wine and sugar, then add pork belly, stir-fry evenly, then add soy sauce and garlic seedlings, and stir-fry constantly. After all the ingredients are cooked, they can be put on the plate.

3. Sichuan Chongqing pork

First, prepare a proper amount of pork belly, ginger slices, green pepper, cinnamon, fragrant leaves, star anise, soy sauce, salt and cooking oil. Secondly, add clear water to the pot, add cinnamon, fragrant leaves, star anise and pork belly, cook them together until the skin is not bleeding with chopsticks, then take them out and slice the pork belly. Finally, after the oil is hot, add the onion, ginger and garlic and stir fry, and pour the pork belly after emitting a strong fragrance. In the process of stir-frying, spices such as green pepper, soy sauce and salt are added in turn.

No matter what method is used, the taste of Sichuan-style pork has its own characteristics, which is not only rosy in color, but also fat but not greasy, and fragrant in mouth. The delicacy of Sichuan pork has been proved by many people in practice. It not only tastes delicious, but also has high nutritional value. But people with hypertension, hyperlipidemia and high cholesterol should eat less or not.