Reason for recommending twice-cooked pork: Twice-cooked pork is the unshakable number one home-cooked Sichuan dish in the minds of Sichuan people. Its status as the leader stems from the fact that it is easy to learn and cook, and it is a satisfying meal. Almost every household in Sichuan can cook it. Ingredients: 400g pork belly, 250g green garlic, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of dry red pepper, 1 spoonful of Sichuan peppercorns, watercress 1 tablespoon of sauce, an appropriate amount of cooking wine, an appropriate amount of sugar, and an appropriate amount of soy sauce. Method: 1. Put the meat in a pot of cold water, add scallions, ginger slices, 7 or 8 peppercorns, and an appropriate amount of rice wine and bring to a boil. 2. Cook until cooked, take out and cool. 3. Slice the meat, ginger, and garlic, and cut the onion and green garlic into sections. 4. Heat the wok, add oil and stir-fry the chili pepper, Sichuan peppercorns, onion, ginger, and garlic. 5. Add the meat slices and stir-fry until the meat slices become transparent. 6. Transfer the meat to the pot. On one side, add the bean paste and stir-fry until the red oil comes out. 7. Add a little soy sauce to adjust the color, and stir-fry evenly with the meat slices. 8. Add the green garlic, add a little cooking wine and sugar, and it is ready to serve.

Recommended reason for braised pork: This dish is simple to make and does not require too much seasoning. If you master a few small points, you can make delicious braised pork with great flavor and aroma. You can make more at one time, and you can use this braised pork to make steamed pork buns, braised pork rice, and steamed buns, all of which are very delicious! Ingredients: 250g pork belly, appropriate amount of ginger, 20g secret braised sauce, appropriate amount of salt. Method: 1. Cut the pork belly into pieces, boil water, add the pork belly and 3 slices of ginger and add the water. 2. Cook until cooked, remove and set aside. 3. Heat the pot, add oil and sauté the ginger slices. 4. Pour in the pork belly and cook until slightly brown. 5. Pour into a bowl of boiling water, an appropriate amount of braised sauce, and add a small spoonful of salt. 6. Cover the pot and simmer over low heat for about 45 minutes, then use high heat to reduce the juice.

Reason for recommending fish-flavored shredded pork: This dish contains sweet, salty, sour, spicy, fresh, fragrant and other flavors. The raw materials have nothing to do with fish, but the taste of fish can be clearly tasted. , it’s really amazing! Ingredients: 400g pork loin, 50g pepper, 80g winter bamboo shoots, 80g carrot, 80g fungus, 2 tablespoons red pickled pepper, 1 tablespoon vinegar, 1 tablespoon light soy sauce, appropriate amount of cooking wine, 2 tablespoons of sugar, appropriate amount of salt, appropriate amount of pepper , appropriate amount of egg white, appropriate amount of water starch, appropriate amount of onion, appropriate amount of minced garlic, appropriate amount of ginger Method: 1. Shred the tenderloin and side dishes; mince the onion, ginger and garlic 2. Marinate the shredded pork with cooking wine, pepper, a little salt, water starch and egg white Make, add oil and mix well to make batter. 3. Mix 1 spoon of vinegar, 1 spoon of soy sauce, 2 spoons of sugar, add starch, salt, chicken essence, a little water, minced ginger and minced garlic to make a bowl of juice, set aside. 4. Heat the pot, add oil, and smooth the shredded meat until it changes color. Serve immediately; 5. Stir-fry the side dishes and serve aside. 6. Leave a little oil in the pot, sauté the minced onion, ginger and garlic, add 2 tablespoons of red pickled pepper and stir-fry until the aroma and red oil are released. 7. Add the shredded pork quickly Stir-fry 8. Immediately add the other side dishes, add the prepared sauce, stir-fry evenly and serve.