Sichuan cuisine is a dish of Sichuan cuisine. It is not difficult to do it, and it is not easy for novices to roll over. The main raw materials are pork, green pepper, garlic sprout, etc. It has a unique taste, bright red color and is fat but not greasy. Sichuan cooked pork originated in rural areas of Sichuan. In ancient times, it was called an oil frying pan, which was made by most families in Sichuan. The so-called returning to the pot means cooking again.

The practice of cooked pork: raw materials: the tip of pig's back buttocks and green garlic.

Accessories: bean paste, fragrant fermented soybean (preferably Sichuan Pengshan Zhangji fragrant fermented soybean), onion, ginger, pepper, aniseed, cinnamon, yellow wine, boiled meat, and boiled for about 20 minutes. Add onion, ginger, pepper, aniseed, cinnamon and yellow wine, skim off the foam until chopsticks can be inserted into the meat, turn off the fire and soak. Pat the green garlic, cut the oblique knife section, cut the meat into large slices, depending on your skill, the thinner the better.

Put a little oil in the pot, add white meat, stir fry, and after the fat becomes curly and transparent, shovel the meat to the side of the pot (this is the lazy way! Ha ha! Actually, we should shovel out the meat first, add the bean paste, stir-fry the red oil, add the lobster sauce, shredded ginger and green garlic, and stir-fry together. You don't need to add salt when frying this dish, because the bean paste is salty enough. Before the dish is loaded, the cooked pork and garlic are slightly softened, and the rice wine is poured, so that the pot can be served.

Practice 2 of Sichuan style pork Ingredients: pork belly (fat and thin) 300g Accessories: 50g of green garlic, 50g of onion100g, 50g of green pepper, 50g of dried fragrant100g. Seasoning: 50g of soybean oil, 20g of ginger foam, 20g of bean paste, Laoganma,10g.

A little sugar, soy sauce, moderate amount. Practice: First, change the pork belly into a knife with a length of 10 cm and a width of 5 cm, cook it for 7 times, take it out and cool it, and then cut it into thin slices for later use. Cut the green pepper into diamond-shaped sections, so does the onion. Cut the green garlic into 5 cm sections for later use, and slice it.

It's all a little

Burn the oil to 50% heat, pour the pork belly slices into the oil pan and fry them. When the meat slices are slightly curled and a little burnt, pour all the auxiliary materials into the oil pan and fry them together for 2 minutes, immediately add oil and pour all the materials into the oil cover to control the oil. Heat the wok, add a little oil, stir-fry a little bean paste, add ginger foam, then pour all the ingredients into the wok, add a little Laoganma, a little sugar, and order a little water. At this time, be sure to turn on the fire and stir-fry for 2 minutes. (Remember that garlic sprouts must be put in when they are out of the pot) In this way, a simple home-cooked pork is made.