Prepare a catty of pork belly, with equal fat and thin. Wash it and put it in the pot. Start boiling with water. Add cooking wine and ginger slices. Take it out when it is almost 7 years old.

Put the whole pork belly in cold water, wash it, drain it and cut it into thin slices for later use.

Cut a little green pepper here, and it's better to cut a hob, which looks better.

When you are ready, you can start. Put oil in the pot, add ginger and garlic slices until fragrant, add appropriate amount of bean paste according to taste, and add meat slices to stir fry.

Add cooking wine and soy sauce. If the color is ok, you don't need to put soy sauce to save salt.

Stir-fry for a few minutes, then add green pepper and garlic leaves and stir-fry. When it's cooked, you can collect the juice on fire, and just take it out.

2. Common cooked pork practices

Prepare a catty of pork belly, put it in a pot, add a spoonful of cooking wine and 5 slices of ginger, and boil it over high heat. When the blood is boiled, the skin can be punctured.

When the meat is cold, start slicing. Too thin or too thick is not good. If the knife maker is good at everything, it is recommended to freeze it for a few minutes before taking it out.

Add oil to the pot, heat it, and put the meat slices into the pot. It's best to wait until it's almost rolled, so it won't be too oily.

At this time, the meat is served, and then a little oil is added. When the pan is hot, add 10 slices of pepper, ginger, garlic and bean paste and stir-fry the red oil. Finally, add the fried meat slices and stir fry.

Then add green pepper, a little salt, sugar and soy sauce. Just fry it.

How to cook Sichuan style pork? This question has been said countless times, said countless times and done countless times. In fact, that's what happened. If you want to talk about mystery, everyone will do so. Say it's not mysterious. I ask this question every day. In fact, the most intuitive feeling for me is that there is a piece of fat meat with a little side dish, which can be simply fried.

Sichuan cuisine is famous for its bright color, fat but not greasy. The so-called re-cooking is the need for secondary cooking, and it is precisely because of this re-cooking that meat becomes particularly delicious but not greasy.