1, authentic Sichuan huiguo meat must choose pork rump, and it is best to choose the small piece of pork belly connected with the pig's tail, and each pig can only provide about 2 ~ 4 kg. Because the pig wags its tail all day long when it is fine, even when it is eating. Therefore, the meat in this part becomes "live" meat due to exercise, and the effect of eating is the same as that of the meat on the trotters (feet), which is fat but not greasy. In fact, in addition to pig's rump, pig's hind leg meat is also a good ingredient for frying pork. The fresh pork to be slaughtered on the same day, it is better to be the piece of pork that is the palm of the pig's hind leg, with two knives on the hind leg, four fat, six thin, three wide fingers, too fat, too greasy, too thin, too burnt, too wide and too narrow, which are difficult to shape.

2. Sichuan-cooked pork originated in rural areas of Sichuan. In ancient times, it was called an oil frying pan, which was made by most families in Sichuan. The so-called returning to the pot means cooking again. The position of Sichuan Cuisine is very important. Sichuan Cuisine has always been regarded as the first and the embodiment of Sichuan Cuisine. When Sichuan Cuisine is mentioned, Sichuan Cuisine must be thought of.

3, Sichuan style pork is full of color and flavor, which is the dish that most people will choose in the next meal.

4. The ingredients are different. Besides garlic sprouts (green garlic), you can also use colored peppers, onions, leeks, pot helmets, etc. to make Sichuan style pork. As the name implies, "homely" means that "every family has its own flavor," so the taste produced by each family is different. This feature also gives Sichuan style pork a unique charm.