Sichuan-style pork, the shoulder of Sichuan cuisine, is fat but not greasy, with bright red color and rich flavor. Its rough style is very similar to that of Jianghu cuisine. Sauté ed pork with garlic sprout is one of the most distinctive dishes in Sichuan cuisine in China. Pork belly is the main material, and the cooking is mainly dry-cooked. The whole dish is red and bright in color, and the garlic sprout is green, fragrant but not greasy, super fragrant, super delicious and especially delicious. Men drink wine, women satisfy their cravings, which is especially good.

Prepare ingredients: pork (the first knife/second knife meat is especially good, I can't buy the fatter pork belly); Garlic seedlings; Pixian bean paste; Pepper, aniseed, onion, ginger, cooking wine? .

Production step

1, pork into the pot, add cold water, if it doesn't pass cook the meat, add a little cooking wine, pepper and ginger, boil over medium heat, skim the foam, and cook for about 5 minutes until it is uncooked. Turn off the fire. Let the meat soak in water, let it cool until it is warm, and feel it as if it is not hot. Drain water, cool, and cut into large slices;

2, the garlic seedlings are scattered near the roots, the roots are removed, and the garlic seedlings are cut into horse ears, and the garlic and white garlic seedlings are opened for later use;

3. Cool the oil in a hot pot, and stir fry slowly in the middle of the fire. Push the oil out of the fat meat further, and pour it into Pixian watercress when the edge of the meat begins to curl. Pour a little cooking wine to remove the fishy smell, add lobster sauce, ginger and pepper, and stir-fry until the oil is shiny.

4. Put the meat to one side of the pot, stir fry the roots of the garlic seedlings a few times first, and then add the garlic leaves;

5, the garlic seedlings are slightly stir-fried, because the watercress is salty, according to the saltiness, decide whether to add salt again, and then go out of the pot.