Sichuan cuisine. Pepper meat is mainly hemp, supplemented by slight spicy, dry and refreshing, and it is a good table wine. Sichuanese love spicy food, which is a preference in their bones and seems to have become a part of their personality. Spicy is a way of behavior and an attitude towards life. Not only is it "spicy", but Sichuanese also seek "hemp". Zanthoxylum bungeanum gives people a faint and subtle pleasure of tongue and mouth. Once experienced, it's hard to give up. The "spicy" life embodies the optimistic, positive and indomitable spirit of Sichuanese. Practice 1: raw materials: pork 400g, dried pepper 200g, pepper 10g, sugar 20g, Shaoxing wine 20g, soup 100g, soy sauce 30g, vegetable oil 300g (actual consumption 5g), onion ginger 20g and salt 2g. Practice: (1) Wash the lean pork, cut it into 2cm cubes, mix well with salt, Shaoxing wine, onion, ginger (pat pine) and soy sauce, and marinate for15min. Dried peppers are pedicled, seeded and cut into sections. (2) Heat the vegetable oil in the wok to 80% heat, add diced meat and fry for about 4 minutes (do not fry the water too dry). (3) Leave a little vegetable oil in the pot, add dried pepper, pepper, onion and ginger, stir-fry, pour diced meat, add a little sugar, stir-fry and add soup to cook until it tastes delicious, and collect the dry juice. The main ingredient is pork belly with skin. 2. Accessories: shredded ginger, chopped green onion and pepper; Star anise, soy sauce, soy sauce, sugar, cooking wine, salt, broth. Specific steps: 1. Fresh pork belly with skin, add ginger slices and onion segments, blanch for 2 minutes, blanch pork belly and slice; 2. Mix soy sauce, soy sauce, sugar, cooking wine, salt and broth (clear water) into sauce; 3. Take a large bowl and sprinkle pepper and star anise evenly on the bottom of the bowl; Slice the cooled pork belly and put it evenly on the pre-laid pepper and star anise; 4. Pour the sauce into a bowl filled with sliced meat, even or slightly higher than the sliced meat; Finally, sprinkle with chopped pepper, turn to low heat after SAIC, and it will take 2 hours. In the meantime, be careful not to boil the water in the steamer.