Ingredients: pork belly, green garlic, lobster sauce, Pixian bean paste, onion, ginger, garlic, Chili noodles, sugar, sweet noodle paste, cooking wine, chicken essence, soy sauce and sesame oil.

working methods

1, put onion ginger, yellow wine and cold water into the pot, boil the pot, skim off blood bubbles, simmer for 20 minutes on low heat, then turn off the fire, cover the pot and let it stand for 5 minutes before taking it out.

2. Let the pork belly cool, then change the knife and cut it into thin slices.

3. Cut the green garlic (which is more delicious with a knife) into large sections obliquely, and separate the garlic leaves from the garlic stalks to facilitate cooking.

4, put the bottom oil in the pot, put the meat slices into the low-temperature oil pan, and the meat slices are slightly bent to pour out the excess oil.

5. Add bean paste and stir well, then add a proper amount of lobster sauce and continue to stir well with Chili noodles.

6. After adding the sweet noodle sauce, add the onion, ginger and garlic, add a proper amount of cooking wine to remove the fishy smell, then add the white sugar, soy sauce, pepper and green garlic stalks to fry first, and finally add the green garlic leaves, a little chicken essence and a few drops of sesame oil.

Second, Sichuan cuisine-Huolong wonton soup

Ingredients: pork stuffing, the thinner the skin, the better, salt, chicken essence, monosodium glutamate, Jiang Mo, garlic paste, starch, cooked soybean oil, secret Chili oil, boiled for 4 hours, white pepper, kelp, small vegetables and bone soup.

working methods

1, take a stainless steel basin, pour the meat stuffing, add salt, chicken essence, monosodium glutamate and ginger powder, cook a spoonful of dried soybean oil, white pepper powder, a spoonful of secret Chili oil, a little starch and water, and stir together. Add 2-3 times of water to make the meat more tender, and put it in the refrigerator for 30 minutes before packaging, which is more delicious.

2. Save the wrapped wonton soup for later use. Boil the boiling water and put it in wonton soup for 2-3 minutes in turn. Add kelp and vegetables, and the wonton soup will float on the water after cooking.

3. Put all the ingredients in a bowl+vinegar+pepper powder+secret Chili oil, wash the seasoning in the broth, and then put your hands in the bowl.