As we all know, Sichuan cuisine is the representative dish of Sichuan cuisine. Sichuan-style pork is a traditional Sichuan cuisine for cooking pork, which belongs to Sichuan cuisine series. The main raw materials are pork, green pepper, garlic and so on. Unique taste, bright red color, fat but not greasy, fragrant taste.

Sichuan cooked pork originated in rural Sichuan. Sichuan cuisine plays an important role. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, you will definitely think of Sichuan cuisine.

For Sichuan and Chongqing people, we should add their local characteristics, such as sea pepper, old pickles, dried tofu and so on. In fact, the side dishes mainly depend on your own preferences and the seasoning style of the whole dish.

What is the secret of making Sichuan-style pork?

1, the choice of raw materials is very important. For pork, it is better to choose the butt-pointed meat with thin skin and tender meat, which is more suitable for cooking and the meat quality is more compact. When you are in cook the meat, you should also season the meat, and you should be skilled when cutting the meat. The fried "lamp-shaped" meat slices will have a richer taste, so you should pay attention to the proper heat when eating.

As a Sichuan dish, the finishing touch of Sichuan pork is bean paste. The pure Pixian bean paste will enrich the seasoning and make Sichuan pork more delicious.