As a famous Sichuan dish, Sichuan cuisine occupies a very important position in Sichuan cuisine, and Sichuan cuisine is often regarded as the first choice. Sichuan cuisine has always been regarded as the first of Sichuan cuisine, and it is inevitable to think of Sichuan cuisine.

You should choose the best pork belly three layers, stir-fried with bean paste and green onions.

Unique taste, fat but not greasy, eye-catching color, is the first choice for the next meal.

Practice of cooked pork

Hand frying

Delicious xianxian

Time 10 minute

Difficulty novice attempt

major constituent

Pork belly? 250 grams? Garlic slices? Appropriate quantity? Onions? 100g? 2 spoonfuls of Pixian bean paste for 2 people.

Attachment others

2 spoonfuls of cooking wine? 1 tablespoon sugar? 1 teaspoon salt? 1 tablespoon soy sauce

Step by step

1

Pork belly with skin is slowly boiled in cold water until it is 80% ripe, then taken out and naturally cooled (chopsticks can be inserted).

Step by step

2

Slice the cooked pork belly and cut the onion into oblique sections.

Step by step

three

Add corn oil to the pot, heat the pot, add Pixian bean paste and stir-fry until fragrant.

Step by step

four

Add the sliced meat and garlic, stir-fry until the sliced meat is curly and the fat is transparent, so that the pork oil is fried and not greasy.

Step by step

five

Finally, add onion, cooking wine, sugar, salt and soy sauce, stir-fry and serve.

Step by step

six

Braised pork slices in brown sauce

Step by step

seven

Braised pork slices in brown sauce

Sichuan style pork finished product map.

Cooking Skills of Sichuan Pork

skill

Before cooking, ginger slices and pepper granules can be boiled in water to make them fragrant, and then the meat can be cooked.