Recommended reason for Sichuan cuisine: Sichuan cuisine is the first unshakable home-cooked dish in Sichuan people's minds. Its leading position stems from its easy learning and cooking. Almost every family in Sichuan can cook it ~ Ingredients: pork belly 400g, green garlic 250g, onion, ginger, garlic, dried red pepper, pepper 1 spoon, bean paste 1 spoon, cooking wine, sugar and soy sauce: 65438. 3. Slice the meat, ginger and garlic, and cut the onion and green garlic into sections. 4. Heat the wok, add the oil, and saute the pepper, pepper, onion, ginger and garlic. 5. Stir-fry the sliced meat until it is transparent. 6. Move the meat to the side of the wok and stir fry with red oil and bean paste. 7. Add a little soy sauce to adjust the color and stir-fry evenly with the sliced meat. 8. Add green garlic and stir well.

Recommended reason for braised pork: this dish is simple to make. As long as you master a few small points and don't need too much seasoning, you can make delicious braised pork with good color and flavor. You can cook more at one time, and you can also use this braised pork to derive sauced pork buns, braised pork rice and meat buns, all of which are delicious! Ingredients: 250 grams of pork belly, appropriate amount of ginger, 20 grams of secret braised pork, and appropriate amount of salt. Practice: 1. Cut pork belly into pieces, boil water, add pork belly and 3 slices of ginger and fly together. 2. Cook until it is broken, and pick it up for use. 3. Heat the pot, put the oil in, and saute the ginger slices. 4. Pour the pork belly and burn until it is slightly yellow. 5. Pour a bowl of boiling water, braise in soy sauce, and add a spoonful of salt. 6. Cover the pot and simmer for about 45 minutes to collect the juice.

Recommended reason for fish-flavored shredded pork: This dish contains five flavors: sweet, salty, sour, spicy, fresh and fragrant. The raw material has nothing to do with fish at all, but it can obviously taste fish. That's great! Ingredients: pork tenderloin 400g, pepper 50g, winter bamboo shoots 80g, carrots 80g, auricularia auricula 80g, red pickled peppers 2 tbsp, vinegar 1 tbsp, soy sauce 1 tbsp, cooking wine 2 tbsp, sugar, salt, pepper, egg white, water starch, onion, minced garlic and Jiang Mo. Chop onion, ginger and garlic. 2. Marinate shredded pork with cooking wine, pepper, a little salt, water starch and egg white. Come on, grab it. It's even in size. 3. Add 1 teaspoon vinegar, 1 teaspoon soy sauce, 2 teaspoons white sugar, starch, salt, chicken essence, a little water, Jiang Mo and minced garlic and beat into a bowl of juice for later use. 4. Heat the pot, drain the oil, and the shredded pork will be served when it becomes discolored; 5. Stir-fry the side dishes and set them aside. 6. Leave a little base oil in the pot, add onion, ginger and minced garlic and stir fry, add 2 spoonfuls of red pickled pepper and stir fry to get the fragrance and red oil. 7. Add shredded pork and stir fry quickly. 8. Immediately add other side dishes, add the prepared juice and stir well.