Pork belly is cooked until it is raw, cut into thin slices and fried in a pan, with little oil, until the meat oil is rolled up, that is, add bean paste and batter, stir-fry garlic with a little salt (bean paste is salty), sugar and monosodium glutamate, stir-fry and plate! If possible, you can also fry the meat slices in oil before frying them in advance! Guangdong-style Sichuan-style pork main ingredients: bamboo chicken auxiliary materials: pickled pepper, hot sauce, fermented soybean, green pepper, sliced mushrooms, vinegar, raw flour, chicken essence, onion, onion, sauce, garlic and edible oil. Practice: 1. Slice bamboo chicken, onion, mushroom and green pepper; 2. Put the tenderloin slices into a container, add egg white, raw flour, cooking wine and salt, mix well and fry until golden brown; 3. Change the wok, put the oil, pour in the lobster sauce, pickled pepper, Chili sauce, onion, ginger, garlic, green pepper and tenderloin, add sugar, salt, chicken essence and sesame oil and stir well. Features: hot and sour, fresh and fragrant, tender and juicy. Homemade pork. Ingredients: pork belly. Accessories: white radish, green garlic, green pepper, onion and ginger. Seasoning: salt, chicken essence, sugar, soy sauce, cooking wine, Pixian watercress, fermented grains and pepper. Cooking method: 1. Put the pork belly in the pot and add the onion. 2. light a fire in the pot and pour a little oil. When the oil temperature is 30% to 40% hot, add pork belly slices, stir-fry for a while, pour out the oil control, leave the bottom oil in the pot, stir-fry Pixian watercress to make it fragrant, add cooked pork, green garlic and green pepper, stir-fry over high fire, and add sugar, chicken essence, soy sauce, cooking wine and fermented grains for seasoning. 3. Cut the white radish into pieces and put it in cook the meat's soup. After cooking, season into radish soup; Features: fresh and delicious, thick but not greasy. Garlic pot meat ≮ gourmet raw material ≯ one catty of pork (two hind legs), three ounces of garlic seedlings, one ounce of melted lard, two ounces of salt, five ounces of sweet noodle sauce, four ounces of ginger, four ounces of onion, appropriate amount of pepper, six ounces of red and white soy sauce and one ounce of Pixian watercress. ≮ Food practices ≯ 1. Wash the fat and lean pork with skin; 2. put water in the pot and put it on the fire. Add pork, onion, ginger and pepper. The meat is cooked but not cooked. Wash garlic seedlings and cut them into eight long sections, and cut watercress into fine pieces; 3. Pick up the cooked meat and dry it, and cut it into skin-linked meat slices with a thickness of about one minute when there is still residual heat; 4. Put the wok on medium heat, add lard, burn the oil until it is 70% cooked, add a little salt, and stir-fry the meat slices evenly. Stir-fry the sliced meat until it is out of the pan, then shovel it on the edge of the wok, add watercress and sweet noodle sauce and stir-fry it in oil to give a fragrance (you can also add lobster sauce at will), stir-fry the meat evenly, and then add garlic sprouts and stir-fry. Stir-fry garlic sprouts, but don't stir-fry. Mix in soy sauce and serve (if there is no red soy sauce, you can put a little sugar instead). ≮ Gourmet Features ≯ Sichuan cuisine is delicious and spicy, with good color, smell and taste. Sichuan Chongqing pork raw materials: pork belly 300g, green garlic 100g, red pepper 1. Accessories: 20 grams of Pixian watercress, 20 grams of soy sauce, 8 grams of sugar, sweet noodle sauce 10 gram. Practice: 1. Wash pork, put it in a soup pot and cook it until it is half cooked, take it out and cool it, then slice it; Wash green garlic and cut into sections; Wash the red pepper and cut it into diamonds. 2. Put oil on the fire, heat it, stir-fry the meat slices, add sweet noodle sauce and Pixian watercress and stir-fry until fragrant, then add soy sauce, sugar, green garlic and red pepper and stir-fry until the green garlic is cut. Features: Pork has the functions of invigorating the middle energizer, promoting fluid production to quench thirst, moistening the stomach, strengthening the body and smoothing the skin. It can be used for patients with yin deficiency, dizziness, anemia, malnutrition and postpartum hypogalactia. Pork can also provide high-quality protein and essential fatty acids for human body; Provide heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia. The raw materials of Sichuan-style pork are 370g of pig hind legs, 70g of green garlic (green pepper and yellow garlic are also acceptable), 25g of big oil, 0/2g of noodle sauce/kloc-0, 2g of soy sauce and cooking wine12g, 5g of sugar, 5g of bean paste and onion, and 3g of monosodium glutamate. The production process is 1. Cut the meat into 4 cm wide strips, cook with boiling water and cut into pieces. Cut the green garlic into inches. 2. Stir-fry the white meat in hot oil until the meat oil is rolled up, that is, add bean paste and batter, stir-fry the garlic and other seasonings until cooked, and stir-fry a few times. Features fresh and fragrant, family taste (this dish uses sweet red soy sauce instead of Sichuan sugar and soy sauce).