1. Prepare all the ingredients, put the pork belly in the pot and blanch it with cold water, boil and skim the foam, cover the lid and turn on the small fire. It will take about 20 minutes. When you prick it with chopsticks and feel that there is no blood, it is cooked. Remember to turn the meat over during cooking.

2. After soaking for half an hour, take it out and air it a little, then cut it into large pieces. Clean garlic sprouts and cut into pieces for later use, and prepare 100g red 99 concentrated hot pot bottom material.

3. throw the meat slices into the pot, and the oil will come out in three or four minutes. At this time, put the meat aside and pour in the red 99 concentrated hot pot bottom material to melt.

4, stir-fry, watching the pork slowly change color, Jiu-Er knows that the food is not far away, the last process: add garlic sprouts, stir-fry a few times and you can get out of the pot.

5. How about Dangdang? Is there a different feeling in it? The most common things are the most explosive, because they have infinite space for you to imitate. A little Sichuan style pork, does it inspire you?

Tips Practical tips:

1, to choose the best pork belly, delicious raw materials are the key.

2, pork belly should be cooked first, try to cook for a while, it is best to cook until chopsticks can be directly inserted into the skin.

3, want to taste the taste of pork, seasoning can not be less!

4. Having mastered the above basic essentials, I believe everyone can make a good Sichuan-style pork.