Sichuan cuisine is a classic Sichuan cuisine, which originated in Chengdu, Sichuan Province, China. This dish is characterized by stir-frying the cut pork with seasonings such as pepper and bean paste, which makes the meat spicy and delicious and has a big appetite.
The history of Sichuan-style pork can be traced back to Chengdu in the early 1940s. At that time, there were many businessmen and dockers in Chengdu. They often needed to take the pork and cloth they bought home to make all kinds of delicious food at home. Some of these businessmen fried the pork they bought with bean paste and dried peppers and made it into Sichuan-style pork.
Although the practice of cooked pork is simple, it still needs some skills and experience to make delicious food. First of all, we need to choose fresh pork and cut it into pieces of moderate size. At the same time, we should remove impurities and grease from pork. On the other hand, peppers need to be fresh, seeded and adjusted according to their own tastes.
Finally, add enough oil to the pot and stir-fry the meat and pepper together until the meat changes color and produces fragrance.
The unique taste and cultural background of Sichuan cuisine make it one of the representatives of Sichuan cuisine, which is not only very popular in Sichuan Province, but also enjoys a high reputation in Chinese communities all over the country and around the world.