Clever cutting of meat: Many people wait for the meat to cool before cutting. The meat is fat and crisp, and it burns when it is hot, so it is difficult to cut it evenly. A knowledgeable chef soaked the selected meat in cold water and then cut it while it was hot. Now that you have a refrigerator, you can put the freshly cooked meat in the quick-freezing room for two or three minutes, which makes it easier to cut.

Suitable ingredients: Douban must be authentic Pixian Douban, chopped with a knife, sweet noodle sauce should be black and bright, sweet and pure, and soy sauce should be thick and can be hung on the bottle wall.

Take the right heat when suffering: mastering the heat is the key to Sichuan pork. Stir-fry the minced Pixian watercress with medium fire to make the unique color and taste of watercress penetrate into the meat. A chef with suitable cooking temperature can cook the meat slices into the shape of a roll nest, commonly known as "light nest". When the sliced meat is nested, add a little sweet noodle sauce and soy sauce immediately, or add a few drops of cooking wine and a little chicken essence to increase the flavor and umami flavor. Then, immediately add the ingredients, change the fire, stir-fry until cooked, and then take the pot.