Recommended reason for Sichuan Cuisine: Sichuan Cuisine is the first unshakable home-cooked Sichuan dish in the eyes of Sichuan people. Its position as the boss stems from its easy learning and easy cooking, which is cooked by almost every family in Sichuan. Ingredients: pork belly 4g, green garlic 25g, appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of dried red pepper, 1 tablespoon of pepper, 1 tablespoon of bean paste, appropriate amount of cooking wine, appropriate amount of sugar, and appropriate amount of soy sauce: 1. 3. Slice the meat, ginger and garlic, and cut the onion and green garlic into sections. 4. Heat the wok and add oil to stir-fry the fragrant pepper, pepper and onion, ginger and garlic. 5. Stir-fry the meat slices until they become transparent. 6. Move the meat to one side of the wok and stir-fry the red oil with bean paste. 7. Add a little soy sauce to adjust the color and stir-fry evenly with the meat slices. 8. Add the green garlic and stir-fry evenly.

Recommended reason for braised pork: This dish is simple to make, and you can make delicious braised pork with good color, flavor and taste without too much seasoning. You can cook more at a time, and you can also derive sauce meat buns, braised pork rice and meat buns with this braised pork, all of which are very delicious! Ingredients: 25g pork belly, appropriate amount of ginger, 2g of secret braise in soy sauce, and appropriate amount of salt. Practice: 1. Cut pork belly into pieces, boil water, and add pork belly and 3 slices of ginger to fly together. 2. Cook until it is cut off, and pick it up for use. 3. Heat the pot, put the oil in, and saute the ginger slices. 4. Pour the pork belly and burn until it is slightly yellow. 5. Pour a bowl of boiling water, a proper amount of braise in soy sauce, and add a spoonful of salt. 6. Cover the lid and simmer for about 45 minutes, and then collect the juice.

Recommended reason for fish-flavored shredded pork: This dish contains sweet, salty, sour, spicy, fresh, fragrant and other flavors. The raw materials are completely unrelated to fish, but it can obviously taste the fish. It is really wonderful! Ingredients: pork tenderloin 4g, pepper 5g, winter bamboo shoots 8g, carrot 8g, fungus 8g, red pickled pepper 2 tablespoons, vinegar 1 tablespoon, soy sauce 1 tablespoon, cooking wine 2 tablespoons, sugar 2 tablespoons, salt, pepper, egg white, starch, onion, minced garlic and ginger. Practice: 1. Shred tenderloin and side dishes; Chop onion, ginger and garlic. 2. Marinate shredded pork with cooking wine, pepper, a little salt, water starch and egg white. Come on, grab it and size it evenly. 3. 1 tablespoon of vinegar, 1 tablespoon of soy sauce, 2 tablespoons of sugar, starch, salt, chicken essence, a little water, Jiang Mo and minced garlic are mixed into a bowl of juice for later use. 4. Heat the pot, drain the oil, and slip the shredded pork until it changes color. 5. Stir-fry the side dishes and put them out for later use. 6. Leave a little base oil in the pot, stir-fry chopped chives, ginger and garlic, add 2 spoonfuls of red pickled peppers and stir-fry the fragrance and red oil. 7. Add shredded pork and stir-fry quickly. 8. Immediately add the other side dishes, add the prepared juice and stir well.