Sichuan recipe for salt-fried pork:

Main ingredients: 50 grams of pork hind leg meat, 150 grams of green garlic. Accessories: 40 grams of Pixian Douban, 10 grams of sweet sauce, 75 grams of lard, 10 grams of soy sauce, 15 grams of cooking wine. Method:

1. Cut the fat and thin skinless meat into 1cm long and 2.5cm wide slices. Clean and clean, cut into .3 cm long sections.

2. Heat the oil in the pot until it is 50% hot, add the meat slices, stir-fry until just cooked, add cooking wine, add bean paste, tempeh, stir-fry until red, add soy sauce, sweet sauce, green garlic and stir-fry evenly .

3. When the green garlic is cooked, remove from the pot and serve. The watercress needs to be fried until it turns red, so that the meat tastes spicy. It is not advisable to stir-fry the green garlic for a long time. It needs to be stir-fried quickly to keep the green garlic green.