Boiled pork slices should be regarded as the representative dish of Sichuan cuisine, which tastes spicy and delicious. Let's have a bowl of white rice, not to mention how fragrant it is. Let's see how to do it next.

Prepare pork belly, oil wheat vegetables (other vegetables can also be changed), bean sprouts, onions, garlic and ginger. Seasoning: cooking wine, starch, salt, soy sauce, Pixian bean paste (no other bean paste), sweet noodle paste, dried red pepper, pepper powder and chicken essence.

Then wash the pork belly and cut it into thin slices, add starch (to keep the pork slices fresh and tender) and soy sauce, stir well and marinate for ten minutes. Wash the lettuce and bean sprouts, stir-fry them in a pot until they are raw, then take them out and put them on a plate for later use. Cut the onion, ginger and garlic and put them on a plate for later use.

Heat a wok to add oil, pour in bean paste and sweet noodle paste, stir-fry for a while, then add pepper and garlic, stir well and add water. After the water boils, add the pork belly that has just been marinated. Add salt after boiling, mix well and cook for about 5 minutes to make the soup taste better.

Time is up, pour pork belly slices and red oil soup into the newly prepared chassis. Add red pepper and chopped green onion to the surface of the dish, and then pour hot oil. The tingling sounds very pleasant. You can finish a delicious boiled meat slice here. This kind of boiled pork slices is spicy and delicious, smooth and tender, and remains fragrant after eating.

The second course: Mapo tofu

Prepare a piece of tender tofu, beef (or other meat), onion, ginger and garlic, rice wine, Chili noodles, sugar and Pixian bean paste. Cut the tofu into pieces, chop the meat into mud, chop some bean paste (this will make it more delicious), and cut the onion, ginger and garlic into pieces for later use.

Boil a pot of water and add salt to the pot (adding salt will force out excess water in the tofu), so that the tofu is not easy to break. Take a new pot, put oil in it, add beef (or other meat) and stir-fry until it changes color, add bean paste and continue to stir-fry red oil, then add minced garlic and stir-fry, add water until tofu is over, add Chili noodles and stir well, then add rice wine, soy sauce and sugar.

Collect the juice with a small fire, so that the tofu will be wrapped in the soup to make it more delicious, and the fresh Mapo tofu will be ready.

The third way: Sichuan pork

Prepare green pepper, pork belly, onion, ginger, garlic, garlic sprouts, soy sauce and bean paste. Cut green pepper into sections, pork belly (boiled15min) into thin slices, and onion, ginger and garlic into sections and blocks.

Do not put oil in the pot, add pork belly and stir-fry until fragrant, add ginger and garlic and stir-fry, then add green pepper and stir-fry, and finally add garlic seedlings and stir-fry until fragrant. This kind of Sichuan pork is delicious and appetizing. Come and have a try!

The fourth way: steamed pork with flour.

This dish tastes soft and delicious. Its practice is also relatively simple and not difficult. We need to prepare pork (cut into long strips), rice (or millet), salt, soy sauce, ginger (cut into powder), sweet noodle sauce, fermented milk, yellow wine, monosodium glutamate, sugar, cinnamon, clove and star anise.

Pork is mixed with prepared seasonings: salt, soy sauce, sweet noodle sauce, fermented milk, Jiang Mo, yellow wine, monosodium glutamate and white sugar, and marinated for a while. At this time, the rice can be fried. Stir-fry the rice in the pot until it turns golden brown. Continue to stir fry for a few minutes, and then take out the pan for later use.

Add spices into the marinated pork belly, stir well, put it in a bowl, steam it in a steamer 1 hour, take it out, and finally sprinkle with chopped green onion for decoration. Delicious steamed pork is ready.