Pork belly 500g, green garlic sprout 250g, Pixian bean paste 1 tablespoon, ginger, a piece of pepper 10, a few pieces of fermented grains (cooking wine) 1 tablespoon, salt, a little sugar and a little soy sauce 1 tablespoon, the steps of Sichuan style pork 1 Wash pork belly. 2. Add ginger and pepper (pepper wrapped in gauze) and cook in warm water for about 30 minutes, so that you can easily insert the skin with chopsticks. After picking it up and letting it cool; 3. Cut into thin slices. 4. Slice the garlic seedlings into sections (so that the sliced garlic seedlings are easy to cook and taste), and try to divide the garlic white and garlic green into two parts; Pixian bean paste is finely chopped; 5. One tablespoon of fermented glutinous rice (which can be replaced by cooking wine and white sugar). 6. Heat the wok, put a little oil, put pepper and dried red pepper in the wok, until the pepper is slightly burnt (if you can't eat spicy food, just use pepper); Add the sliced meat and stir-fry until slightly rolled, add Pixian bean paste and stir-fry, and add the mash to stir-fry until fragrant; Add a little salt or soy sauce to taste; Stir-fry the garlic white part until it is half cooked, and finally stir-fry the garlic green part quickly until it changes color. 7. Stir-fry another pork with cabbage, this time without mash, and use cooking wine and sugar instead. 8. Tear cabbage into pieces by hand (cabbage poles and cabbage hearts can be used as raw materials for kimchi, or fried separately); 9. Slice green pepper, red pepper and garlic; Pixian bean paste is finely chopped; Because there is no garlic sprout, cut some garlic slices instead of adding flavor! 10. Repeat step 6, stir-fry the meat slices until they are slightly rolled, add Pixian bean paste and stir well, and add salt or soy sauce according to the taste, because Pixian bean paste itself is very salty, so pay special attention not to put too much! Then cook the cooking wine and add a little sugar (this link replaces the mash); Then add garlic slices, green and red pepper slices in turn and stir-fry for a while. Finally, add cabbage leaves, stir-fry until the leaves are soft, season and serve. Because there are more vegetables, the seasoning should be slightly heavier than the garlic sprouts. 1 1. Don't waste the soup in cook the meat. Add some green vegetables or other vegetables to make a very good soup. For example: melon meat soup or radish soup ... There is meat, vegetables and soup, which is quite a sumptuous meal!

Twin-cooked pork slices [1] is one of the representative dishes of home-cooked (flavored) dishes in traditional Sichuan cuisine, belonging to Sichuan cuisine series. The raw materials are mainly pork hindquarters, green peppers, garlic sprouts, etc., which are unique in taste, bright in color, fat but not greasy.

Sichuan cooked pork originated in rural areas of Sichuan [2]. 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. Sichuan style pork is delicious and delicious, which is the dish that most people will choose in the next meal. Ingredients are different. Besides garlic sprouts (green garlic), you can also use colored peppers, onions, leeks and pot helmets to make Sichuan style pork. As the name implies, "homely" means "seasoning is common in every family," so the taste produced by each family is different. This characteristic also gives Sichuan style pork a unique charm.

September 20 18 10, "Chinese food" was officially released, and "Sichuan huiguo meat" was rated as one of the top ten classic Sichuan dishes. [3]