2. Skim the floating foam, cook until it is 80% mature, take it out and cool naturally (chopsticks can be inserted).
3. Slice the meat, slice the ginger and garlic, and cut the onion obliquely.
4. First pat off the white part of the green garlic with a knife, and then cut it obliquely into sections for later use.
5. Heat the wok, add a little oil and stir-fry the pepper and pepper.
6. Stir-fry the meat slices until the color of the meat slices becomes transparent and the edges are slightly rolled up.
7. Put the meat on one side of the pot, add the bean paste (you can chop it first) and fry the red oil.
8. Add a little soy sauce or sweet noodle sauce and color it properly. Stir well with the sliced meat.
9, add green garlic, order a little cooking wine, and the sugar is cooked.
Sichuan Cuisine is one of the representative dishes in Sichuan traditional cuisine, belonging to Sichuan cuisine series. The raw materials are mainly pork hind legs, green peppers, garlic sprouts and so on. , unique taste, bright color, fat but not greasy.
Sichuan cooked pork originated in rural Sichuan. In ancient times, it was called frying pan, which was made by most families in Sichuan. The so-called returning to the pot means re-cooking. Sichuan cuisine plays an important role. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, you will definitely think of Sichuan cuisine. Sichuan-style pork is delicious and is the dish that most people will choose for their next meal.
The ingredients are different. In addition to garlic seedlings (green garlic), you can also use colored peppers, onions, leeks and pot helmets to make Sichuan-style pork. As the name implies, "homely" means "seasoning is common to every family", so the taste produced by each family is different. This feature also gives Sichuan-style pork a unique charm.