Sichuan cuisine is familiar to everyone, especially when it comes to hot pot, everyone should have a picture in their mind. A burning cauldron with a thick smell of red oil and sesame is a food that many people can drool at the thought. Of course, Sichuan cuisine is not only famous for hot pot, but also famous foods such as Mapo tofu and Sichuan-style Sichuan-style pork, all of which are very classic dishes. Today, we are going to learn about Sichuan cuisine's "Chongqing pork", which is relatively simple and suitable for cooking at home. It takes only a few steps, and we can make delicious Chongqing pork by mastering the tricks.

First, prepare a piece of pork belly or two-knife meat. No matter where the meat is used, we must remember to be fat and thin, so that it is fat but not greasy. The pork belly needs to be cooked in water.

Then change the knife and cut it into thin slices. Try to make it bigger, thinner and even. If it is cut too thick, it will feel greasy when frying. If it is uneven, it will also appear thinner and dry. If it is thicker, it will even be white and look very greasy.

ingredients, some people only put garlic leaves, but I personally like to put a little green and red pepper and onion pieces. Of course, garlic leaves are indispensable for cooking cooked pork.

First, clean the pot and add oil. First, put the sliced meat into the pot and stir-fry it with low fire until the pork belly is oily and curly.

Because there is too much oil in the meat, you need to pour out a little oil after stir-frying. You can fry vegetables, or cook noodles, put a little garlic in it, add a little lobster sauce, and then put a spoonful of Pixian bean paste, which Sichuan people especially like. It is the most important thing to put bean paste in the cooked pork. If there is no bean paste in the cooked pork, it means that this dish has lost its bean paste.

after putting the bean paste, you need to stir-fry the sliced meat in the pot until it is the first color. You can add a little soy sauce and stir-fry it until it is fragrant. After the color is fried, you can add the ingredients, stir-fry it in the pot with high fire, and stir-fry the pepper and onion until it is medium-cooked.

finally, add enough garlic leaves, which can enhance the fragrance. You can add a little steamed fish black bean oil, stir-fry it evenly in the pot with high fire, and then take it out and put it on the plate.

When cooking this dish, everyone must remember to control the heat when frying in the pot. There must not be a lot of juice in the pot, and it must be oily soup before eating.

tip, the meat must be cooked to be eight to nine times ripe. If it is too tender or five times ripe, the cut meat will still contain blood, and the fried meat will taste much worse. If it is too cooked, it will all turn rotten when fried, so everyone must remember that the cooked pork must be cooked so that it will taste delicious.