Sichuan's unique geographical environment, basin climate surrounded by mountains and abundant precipitation make Sichuan a little princess who is full of stars and holds the moon. There are delicious and rich foods almost everywhere, among which Sichuan cuisine has always been regarded as the first.

Sichuan-style pork originated in rural Sichuan. It is a traditional Sichuan cuisine for cooking pork and belongs to Sichuan cuisine series. In ancient times, it was called frying pan, which was made by most families in Sichuan.

The history of Sichuan-style pork can be traced back to the Northern Song Dynasty, and it was basically finalized in the Ming Dynasty. The creation of douban in the late Qing Dynasty greatly improved the taste and quality of Sichuan-style pork.

Braised pork is mainly hind leg meat, with many ingredients and different ingredients. In addition to garlic seedlings, it can also be made of colored peppers, onions, leeks and pot helmets.

So how do you cook Sichuan style pork?

First of all, choose pork, generally choose the hind leg meat of black-haired pigs, because black-haired pigs are thicker and tender than white-haired pigs.

The hind leg meat can be divided into the first knife meat, the second knife meat and the third knife meat. The first knife has more fat meat and less lean meat, while the third knife has more lean meat and less fat meat. Erdao meat is the first choice for Sichuan pork.

1. Prepare 250g double-edged meat with skin, add some cooking wine and knotted shallots and ginger slices, and cook for about 15 minutes.

2. First pat the root of the garlic seedling, and then cut it obliquely into diamond-shaped pieces, so that it will be heated in a larger area and ripen more easily, and the leaves will be directly cut into sections for later use.

3. Cut the cooked meat into thick slices of about 0.3cm, not too thick (too thick to fry the lamp socket).

4. After frying the oil in the pan, put the garlic shoots first, fry the garlic shoots to 70% maturity, and then put the leaves in, so the maturity is the same.

5. Add bean paste and sweet sauce and stir-fry until fragrant and bright, then add douchi and ginger and garlic (you can also use Laoganma instead) and add a little sugar to stir-fry for a while.

Sichuan cuisine plays an important role. It 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 pork. This dish is unique in taste, bright in color, fat but not greasy, and fragrant in mouth, so it is the first choice for the next meal.