Sichuan Cuisine is a traditional dish for cooking pork in China, and it is also called boiled pork in western Sichuan. Every household in Sichuan can make it. The so-called returning to the pot means cooking again. As a traditional Sichuan cuisine, the position of Sichuan Cuisine is very important, and Sichuan Cuisine is often used as the first choice in the examination. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of Sichuan cuisine. Ingredients: pork leg accessories: selected according to different seasons, mainly including green garlic sprouts, green peppers, ginger, garlic moss and so on. Seasoning: Pixian watercress, sweet sauce, soy sauce, and mixed oil [Editor] Production method: Scrape and wash the pork leg which is fat and thin, put it in a soup pot and cook until the cooked skin is soft, take it out and cool it thoroughly, and cut it into pieces with a thickness of 5 cm, 4 cm and 0.2 cm; Cut the green garlic sprouts or other auxiliary materials into pieces, put the wok on high fire, add the pig fat and heat it to 60%, stir-fry the meat slices until the oil is spit out. When the meat slices are in the shape of a lamp nest, stir-fry the chopped Pixian watercress and color it, add the sweet noodle sauce to stir-fry until fragrant, add the soy sauce and stir-fry, and then add the auxiliary material pan to stir-fry and break the pan. [Editor] The choice of making meat is very particular about the choice of meat. It is necessary to choose the two-knife sitting meat on the back hip, which should be 6 points fat and 4 points thin. Cooking should be done intermittently until it is about seven minutes cooked. The shape should not be too thick, too small and the meat slices should be skinned. The choice of side dishes can be based on different seasons, but the most authentic Sichuan style pork is best with green garlic seedlings. Stir-frying requires the process of stir-frying pork, and the use of heat is very particular. Don't have too much oil, as long as it can be fried and not touched; Don't overheat the oil temperature. If it is overheated, it will be fried. Remember not to do this with cooked pork. When the meat slices are fried under the condition of warm fire and a small amount of oil, the fat will melt and overflow under the action of oil temperature, which is called spitting oil. This can reduce the degree of greasy. Then how to judge oil spitting? Judging by the amount of oil. A slight increase in the oil in the pot will do. Don't spit too much oil, or you will get old. The configuration of seasonings Pixian watercress is the most important seasoning. Try to use authentic Pixian watercress, and add a little sweet sauce to make the taste strong, and add a little sugar, because the cooked pork should be slightly sweet. In addition, adding the right amount of lobster sauce has another flavor! Features unique taste, bright red color, fat but not greasy.