How to cook Sichuan-style pork, which is bright in color, fat but not greasy, mellow in taste, spicy and delicious? Sichuan-style pork is a veritable doorman in our family. Whether it is the daily diet at home or the gathering of relatives and friends, I will make a Sichuan-style pork with bright color, fat but not greasy, mellow and spicy. There is no doubt that it is the rice killer. I don't like eating authentic Sichuan pork, but it's not too difficult. Let's have a look.

Step 1: Food: pork belly 1, garlic sprout 1, 2 green peppers, rice wine 1 spoon, then stir-fry with a small spoon of sweet noodle sauce, and add rice wine 1 spoon. The meat was fragrant and then became popular. Pepper and garlic sprouts burst in the pot. Stir-fry for two or three times, then put the plate out of the pan. Ginger 1, garlic 4, Pixian bean paste spoon, sweet noodle sauce spoon, raw pork seasoning (2 star anise, 2 ginger slices, 3 fragrant leaves, cinnamon 1, pepper and a little salt). Exercise:

The food is ready. Put pork belly in cold water, pork belly 1, garlic sprout 1, 2 green peppers, rice wine 1 spoon, ginger 1, 4 garlic, Pixian bean paste spoon, sweet noodle sauce spoon, raw pork seasoning pot, and put in cook the meat material, pepper obliquely cut. Slice garlic and chop ginger. Steaming the small fresh meat in a hot oil pan, and frying until the surface of the small fresh meat is slightly curled. Turn to medium heat, add garlic, add pepper, star anise, fragrant leaves, cinnamon, ginger slices and salt in cook the meat water, cook for 20 minutes, then take out and refrigerate.

Second, the raw pork is cooled and cut into pieces. Cut the pepper obliquely, and then cut the garlic seedlings with an oblique knife when they are broken. Medium fire, add garlic, add pepper, star anise, fragrant leaves, cinnamon, ginger slices and salt in cook the meat water, cook for 20 minutes, then take out and refrigerate. Slice garlic and chop ginger. Steaming the small fresh meat in a hot oil pan, and frying until the surface of the small fresh meat is slightly curled. Turn to medium heat, add minced garlic and ginger foam and stir-fry until fragrant.

Add a teaspoon of bean paste and stir-fry until it becomes Chili oil. Add a teaspoon of sweet noodle sauce, stir well, and add 1 teaspoon of rice wine. The meat was fragrant and then became popular. Pepper and garlic sprouts burst in the pot. Stir-fry for two or three times, then put the plate out of the pan. A plate of delicious Sichuan pork. It is delicious. Enjoy it.