Sichuan cooked pork: a famous Sichuan dish, also known as boiled pork. It is said that this dish was the home-cooked dish of Sichuan people in the first and fifteenth days of the first lunar month (to improve their lives). At that time, the practice was mostly to cook in white and then stir-fry. At the end of the Qing Dynasty, there was an Hanlin named Ling in Chengdu, who retired from home because of frustration in his official career and devoted himself to studying cooking. He changed the original cooked and fried pork to remove the fishy smell of pork, steamed it in a watertight container and then fried it into a dish. Because it is steamed early until it is ripe, the loss of soluble protein is reduced, and the rich and fresh flavor of the meat is maintained, with original flavor and bright red color. Since then, the famous early steamed pork in Jincheng has spread. Raw materials: pig hind leg meat with skin (6-point fat and 4-point thin-skinned pig buttock tip with two knives is the best), garlic seedling seasoning: watercress, soy sauce, sweet sauce, monosodium glutamate and lard. Cooking method: 1. Scrape and wash the pork, put it into the soup pot, put a few peppers at the same time, and pat a piece of ginger into it. Cook until it is just cooked (insert it with bamboo chopsticks, if it can be inserted and there is no blood overflow, it is just right; Or take it out and cut it, if there is no blood at the knife edge), take it out and cool it and cut it into large and thin pieces. Wash the garlic sprouts and cut them into horse ears. 2. Heat the pan, do not put oil, add pork slices and stir-fry until the oil is like a "lamp nest" (the meat rolls into an ear shape), add finely chopped Pixian watercress and stir-fry until fragrant and colored, add a little sweet sauce (or white sugar) and stir-fry until fragrant, add soy sauce (not needed according to taste), garlic sprouts and chicken essence and stir-fry until the garlic sprouts are broken, and serve on a plate. Features: bright color and strong fragrance. Postscript: if there is no green garlic in the raw material, you can use pepper and garlic bolts, but green garlic is the best for two reasons: first, the color is green and white, and the cooked pork is red and bright, which is the most pleasing to the eye; Second, it is delicious, crisp and tender, refreshing and not greasy, which is unmatched by others. If served with green garlic, the dishes will be light, red, green and red-green, and the taste will be thin, thick, thick and light. First, add a little sweet noodle sauce, so that the taste is strong and the dosage is not too much; The second is to add a little sugar, because the cooked pork should be slightly sweet, sweet noodle sauce plays a strong role, and sugar plays a strong role; Third, add some yellow rice wine and cook with Pixian watercress at the same time, so that the yellow rice wine and watercress interact, which not only has the fragrance of yellow rice wine, but also makes watercress difficult to fry.