Hello, hello! I'm glad to answer your question. As an out-and-out Sichuanese, I can't get tired of eating Sichuan style pork from snacks to big ones. I have to eat an extra bowl of Sichuan style pork when I have it on the table. Today, I'd like to share some common practices of Sichuan style pork.

First of all, let's understand what Sichuan-style pork is. Sichuan-style pork is one of the representatives of traditional classic Sichuan cuisine. It plays an important role in Sichuan people's minds. When Sichuan cuisine is mentioned, it can always be thought of. When making Sichuan-style pork, two knives of pork can be used, and pork belly can also be used. It is called Sichuan-style pork because it needs to be cooked first, and then sliced and fried with seasoning. Here, "Hui" means to put it in the pot again.

Home-cooked pork with garlic sprout Ingredients: pork belly, garlic sprout, bean paste, fermented soybean, pepper, onion, ginger, garlic, salt, chicken essence, soy sauce and vinegar.

1. Put the pork belly skin down in the pot and blanch it. It is very important that the cooked pork doesn't smell fishy. The purpose is to remove the fishy smell of the pork belly skin.

2. Put the pork belly in a pot with cold water, add cooking wine, onion and a few prickly ash, boil it with strong fire, cook it until it is just broken, take it out and cool it for later use.

3. Slice the cold pork belly and try to cut it as thin as possible so that it won't get greasy.

4. Pour a little oil into the pot and stir-fry the pork belly.

5. Stir-fry until the pork belly is slightly rolled up, add bean paste, lobster sauce, ginger and garlic, and continue to stir-fry for fragrance.

6. Continue to add garlic seedlings, stir-fry until the garlic seedlings are just broken, add a little salt, chicken essence, soy sauce and a little vinegar to taste.

A dish of Sichuan-style pork with bright red color, fat but not greasy, and strong sauce flavor is ready. Just swallow your saliva. Taking a bite with a mouthful of fragrance is really an artifact. With a bowl of delicious white rice, the taste is "Ba Shi De Ban" in Sichuan dialect. It is also very good to mix a bowl of noodles with the remaining soup after eating Sichuan-style pork. In addition to using garlic seedlings to make Sichuan-style pork, Sichuanese also like to use pepper and noodles.