The main raw materials are pork, green pepper, garlic and so on. Unique taste, bright red color, fat but not greasy, fragrant taste. Originated in rural Sichuan. In ancient times, it was called frying pan; Most families in Sichuan can do it. The so-called returning to the pot means re-cooking. Sichuan cuisine plays an important role. 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.
Matters needing attention
When the oil in the hot pot is 40% warm, the meat can be cooked. Cut the meat and leave it for a while, and the pieces will stick together. If it is fried, it is easy to separate fat from thin. If the meat pieces melt and disperse by themselves, it is easy to cause greasy and uneven suffering of the lower coke. Therefore, cook the meat's soup should be kept at a certain temperature. Before putting the meat into the pot, sprinkle the meat into the soup with a colander, and then put it into the pot to stew. In this way, obesity will continue.
Sichuanese are also called Sichuan style pork. There is no "stew" method in cooking technology. It combines four methods of frying, frying, frying and frying, so that the cooked dishes have the flavor characteristics obtained by the four methods.