Sichuan style pork is famous for its fat but not greasy meat quality, fresh and rich taste and smooth and tender meat quality. It is very enjoyable to eat with steamed bread and rice. Sichuan style pork is a special dish of Han nationality. As a traditional Sichuan cuisine, Sichuan cuisine is a traditional dish for cooking pork. As a traditional Sichuan cuisine, the bottom taste is very important, and it is considered to be the first in Sichuan cuisine. The characteristics of Sichuan cuisine are: unique taste, bright red color, fat but not greasy, and strong aroma at the entrance.

first, ingredients: pork belly 35g, green pepper 1, red pepper 1, onion 15g, onion 2, ginger 2, dried pepper 2

second, seasoning: peanut oil 1ml, bean paste 15g, soy sauce 1ml, cooking wine 2ml, salt 5g, chicken essence 2g and sugar 5g.

1. Treatment of pork belly: cut the onion into pieces, cut the ginger into pieces, put 35g of pork belly into a pot with cold water, add 1 piece of ginger and onion pieces, add 1ml of cooking wine to remove fishy smell, boil over high fire, skim the floating foam after the water boils, turn the pork belly over, cook it for about five minutes, and stick it with chopsticks until it is penetrated. Take out the pork belly and put it in cold water.

2. Preparation of ingredients: prepare 1 red pepper and 1 green pepper, remove the head and seeds from the pepper and cut it into diamond-shaped blocks. Cut the red pepper into diamond-shaped blocks, 15g onion into small pieces, grab it, put it in a plate, add 1 slice of ginger and onion, and prepare two dried peppers and put it in a plate for later use.

3. Fry the pork belly: cut the pork belly into pieces and put it in a pan for later use. Add the pork belly without putting oil in the pan. Fry the pork belly and fry the lard, so that the fried dishes will not be too greasy and put it out for later use.

4. Cooking ingredients: pour 1ml of peanut oil into the pot, add 2 scallion, ginger and dried peppers after the oil is hot, add 15 grams of spoon bean paste, stir-fry red oil, add pork belly slices, release 1ml of smoke, 1ml of cooking wine to remove fishy smell, and then add green and red peppers and onions.

5, seasoning: seasoning below, add 5g of salt, 2g of chicken essence, 5g of white sugar to refresh, add 2g of pepper, and the cooked pork will be out of the pot.

6. finished product drawing.

4. Precautions:

1. Pork belly must be blanched first to remove the fishy smell, then fried, and the pig oil is fried, so that it tastes fat but not greasy, spicy and appetizing.

2. After the bean paste is poured into the pot, stir-fry it over high fire to prevent it from being burnt.

3. Stir-fry the pork in Sichuan style quickly, and stir-fry the onion and green pepper until it is raw.