Ingredients: 50 grams of green garlic seedlings.

Seasoning: sweet noodle sauce 10g, Pixian bean paste 15g, red soy sauce 10g (soy sauce can be used instead), douchi 2.5g, cooked lard 25g and sugar 5g.

Cooking steps:

1. Put the fat and thin pork with skin in the pot and cook until the meat is just cooked and soft, and don't overcook it. Take it out and air it for a while, cut it into pieces 5 cm long, 4 cm wide and 0.3 cm wide, and chop the fermented beans.

2. In a wok, stir-fry the sliced meat until the oil comes out and the sliced meat curls.

3. Stir-fry Xiaxian bean paste and color it evenly. Add lobster sauce and stir fry, add sweet noodle sauce, add sugar and red soy sauce and stir fry.

4. Add green garlic seedlings and stir fry slightly.

Cooking differences:

When you are in cook the meat, you should master the cooking temperature and basically cook it. If cooked too much, the fat in the meat will dissolve, which will affect the taste and the shape of the dish when fried. Every piece of perfectly shaped Sichuan-style pork is curved.

Cooking oil is cooked lard, which is a traditional practice. If you don't like it, you can fry it with peanut oil. Pay attention to the order of cooking ingredients, not to save trouble.

The practice of cooked pork is simple, but it is not easy to make a delicious dish. The temperature is strictly controlled, especially when frying. It is entirely necessary to control the final taste and shape of this classic dish by relying on your own understanding of Sichuan style pork.