condiments

A piece of cooked pork belly, garlic sprout, carrot and pepper.

condiments

Appropriate amount of Pixian bean paste, one tablespoon of sugar, one tablespoon of soy sauce, one teaspoon of monosodium glutamate 1/4, a little sesame oil and appropriate amount of water.

Steps of home-cooked Sichuan style pork

1. Wash garlic seedlings and cut into sections, and slice carrots and peppers.

2. Cut the cooked pork belly into thin slices (especially, slicing is better). Heat the wok slightly, and then add the sliced meat. Spread out the meat slices, don't overlap, and fry them slowly.

3. Stir-fry the oil in the sliced meat thoroughly, take it out when the sliced meat turns golden yellow (be sure to be safe and don't burn it), and dump the excess oil in the pot.

4. Pixian bean paste is chopped with a knife, garlic is mashed and cut into minced garlic, and the minced garlic is fried in a pot until it is slightly yellow.

5. Stir-fry the bean paste in the pot, then add one tablespoon of sugar and one tablespoon of soy sauce to taste.

6. Pour in chopped carrots and peppers and mix well. Add the fried meat slices and stir well.

7. Add 50 ml of water (not too much water, just a little).

8. Stir fry until the soup in the pot thickens. Turn off the heat and add monosodium glutamate and sesame oil to taste.

skill

Very simple Sichuan pork, I like to eat spicy bean paste, because the bean paste of this dish itself is very salty, so there is no need to add salt.