Accessories: green pepper 100g

Seasoning: bean paste 25g, sweet noodle sauce 10g, soy sauce 10g, cooking wine 5g, salt 3g, monosodium glutamate 2g, vegetable oil 20g, onion 10g and garlic 10g.

Characteristics of Sichuan style pork:

The dishes are red and green, full-bodied, fresh and fragrant, slightly spicy and sweet, fat but not greasy.

Teach you how to cook Sichuan style pork, and how to cook Sichuan style pork is delicious.

1. Scrape the pork with skin connected with fat and thin, put it in a soup pot, cook it for 10 minute, take it out and cool it when it is 80% ripe, and cut it into pieces with a length of 5 cm, a width of 4 cm and a thickness of 0.2 cm;

2. Wash the green pepper and cut it into horse ears with an oblique knife;

3. Pixian bean paste is chopped into Rong.

4. Put the wok on medium heat, put the oil on it, and stir-fry the meat slices slightly;

5. Pour out excess oil, add ginger slices and garlic slices, stir-fry slightly, then add green pepper, Pixian bean paste, sweet noodle sauce, cooking wine, refined salt, monosodium glutamate and soy sauce, and stir-fry until raw.

Skills of making Sichuan-style pork;

1. Choose pork leg with fat and thin. In cook the meat, raw pork was cut off, and the skin of cooked pork was soft, so it should not be too rotten.

2. Stir-fry the meat slices in a hot pot, and add a little salt to stir-fry the meat slices until they spit oil and roll slightly, showing a light nest shape.