Sichuan cuisine is famous for its bright color, fat but not greasy. The so-called re-cooking is the need for secondary cooking, and it is precisely because of this re-cooking that the meat becomes particularly delicious and not greasy. Cook the meat in a pot for 30 minutes until the chopsticks are inserted, put it in cold water for 5 minutes, cool it and cut it into 3mm pieces. Peel the onion one by one, cut it into pieces, wash the green pepper, cut it into pieces, shred the ginger, slice the garlic, cut the onion into pieces, prepare the lobster sauce, and heat the pot to prepare the ingredients: choose 3:7 or 4:6 lean pork with skin and a handful of fresh garlic seedlings.

Sichuan style pork is a traditional Sichuan cuisine for cooking pork, which belongs to Sichuan cuisine. The main raw materials are pork, green pepper, garlic and so on. Unique taste, bright red color, fat but not greasy, fragrant taste. When cooking pork, you must use fat pork belly. When blanching, you must put cold water in the pot to blanch the blood in the meat, and then stir-fry the pot with hot sauce, so that the cooked pork is delicious! See your brother in person. Put pork belly, ginger and one or two garlic sprouts in a pot with cold water, bring to a boil with high fire, and skim off the foam. Add pepper, turn to medium heat and cook for about 5 minutes. Chopsticks can go through the skin. Take out the pork belly and wash it with cold water.

Chongqing pork is very popular in Sichuan. Fresh pig butt tip, rich bean paste, tender green garlic with local sweet noodle sauce, the feeling of entrance is self-evident, and the fragrance emitted when frying alone is enough to make foodies salivate! Although I have been walking on the fat road, I still want to eat Sichuan style pork, because its fat but not greasy taste has captured my stomach! Ingredients: 300g pork belly with skin, 5 green garlic, half red pepper, 5 slices of ginger, 3 cloves of garlic, seasoning: 2 tablespoons of Pixian bean paste, soy sauce 1 tablespoon, cooking wine 1 tablespoon, half a spoonful of fine sugar, steamed fish and black soybean oil 1 tablespoon.