Choose two knives of meat or pork belly with skin, with distinct layers of fat and thin, burn the fur clean with fire, boil it in water, add onion and ginger, and cook until it is seven-cooked. Sichuanese like to call Sichuan style pork "boiled pork". After the pork is cooked, sliced, cooled, put into the pot, and the oil is slowly boiled, the Dengzhanwoer is the standard used by Sichuanese to test the cooked pork. For Sichuanese, only the ingredients of Dengzhanwoer are: 500 grams of pork belly with skin, 200 grams of green garlic, 2 green peppers, appropriate amount of ginger slices, 2 spoonfuls of Pixian bean paste, and appropriate amount of lobster sauce.

First put the pork into pieces in water, cook until it is 8% mature, and take it out (this step is very important! Many so-called "cooked pork" in other provinces have omitted this step, and what they make can only become raw fried meat. How can it be called "returning to the pot" without cooking it first? Step 1 after taking out: add a proper amount of water to the pot, put the pork belly in, add ginger slices, pepper granules and cooking wine, and continue to cook for about ten minutes after boiling. You can easily poke a hole in the skin with chopsticks and take it out. It is a very good kind of appetizer, simple in practice, famous for its bright red color, salty taste, fat but not greasy, and rich sauce flavor, and is deeply loved by the public diners.

The position of Sichuan Cuisine is very important. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of Sichuan cuisine. Sichuan style pork is a general term for this kind of dishes, which can be divided into many small types, such as lotus white Sichuan style pork, Baba Sichuan style pork, young ginger Sichuan style pork, dried vegetable Sichuan style pork, and pepper Sichuan style pork. Although there are many small classifications, the overall approach is similar. These classifications are all about mastering five key skills, so it will no longer be difficult to make authentic Sichuan style pork. Food can be easily cooked in six simple steps, with bright red color, salty food, spicy but not heavy, and fragrant smell. Although pork belly can also be fried with Sichuan style pork, personally, it is poor in taste, fragrance and appearance, and it is suitable for daily eating. And to make authentic Sichuan style pork, you must have two knives and then the buttocks.