Sichuan style pork is a very common home-cooked dish. The subject asked why Sichuan style pork should be cooked first and then returned to the pot. The reason is this: when the meat is cooked first, the fishy smell can be removed; when the meat is fried later, it is more convenient to master the heat, and it is easier to control the heat of the side dishes. The purpose of cooking Sichuan style pork is to season and add side dishes.

Name of the dish: Sichuan style pork

Ingredients list: 5 grams of pepper, 20 grams of onion, one piece of ginger, 20 grams of cooking wine, 5 grams of salt, pork belly 1 kg, half a catty of garlic sprout cut into pieces, 3 diced green peppers, 3 diced red peppers, 50 grams of bean paste, soy sauce10g, and 20 grams of sugar.

Operating steps:

One: Put pork belly into the pot, add water, 5 grams of pepper, 20 grams of onion, a piece of ginger, 20 grams of cooking wine and 5 grams of salt, and take it out after cooking.

Two: After the pork is cooked, cool it and slice it.

Third, put the sliced pork into the pot, stir-fry it in medium heat, explode the excess grease, and then scoop out the excess grease and put it in a bowl.

Four: When the pork slices are slightly yellow and a little curly after a large amount of oil, add: garlic sprouts, green pepper pieces, red pepper pieces, 50 grams of bean paste, soy sauce 10 grams, and 20 grams of sugar. Stir-fry to taste.

Five: after stir-frying evenly, turn off the fire and put it on the plate.

Six: A delicious Sichuan style pork is fried.

Key points: The most important thing in frying pork is to master the heat. People who eat fat meat don't have to explode the excess oil in pork slices. Those who eat too fat will explode the excess oil. The excess oil can be put in a bowl, cooled and put in the refrigerator, which can be used when cooking.