It can be said that pork is the most common meat dish in our daily life. Whether it's frying, stewing, stewing, burning, etc. The cooking method of pork is the simplest but also the most diverse dish. However, if you want to cook delicious and tasty pork, you must have some cooking experience.

Today, I will share with you a home-cooked pork, which is simple and easy to cook. It tastes delicious and not greasy, and the meat is soft and tender. Only after you eat it will you want to eat this kind of delicious food with different flavors.

Ingredients: 250g pork, 2 garlic, 1 ginger, salt, soy sauce, oyster sauce, dried Chili, lobster sauce, bean paste, cooking wine, garlic and seafood powder.

First, cook pork. Wash the pork with blood, add enough water from the pot, boil the water with high fire, put the whole pork into the pot, add appropriate amount of ginger slices, garlic flavor and cooking wine and cook until it is raw.

Step 2: Slice the pork. Soak the cooked pork in cold water for a while. When the pork is cold, change the knife and cut it into thin slices for later use. Garlic rice and ginger are also sliced for use, and garlic seedlings are also cut into small pieces for use.

The third step is to fry pork. Heat the oil in the pan, pour in the sliced meat, stir-fry until the sliced meat is rolled up, add a proper amount of salt, soy sauce and lobster sauce to taste refreshing, stir-fry evenly, pour in the cut dried Chili, garlic and ginger slices and stir-fry twice, add bean paste and stir-fry evenly to taste, finally add a proper amount of oyster sauce and seafood powder to stir-fry evenly, and finally sprinkle with garlic leaves and garlic slices and stir-fry evenly, and serve.

Such delicious home-cooked Sichuan pork is ready. The color is bright and attractive, and the entrance is a little spicy but not greasy. Delicious. Delicious.

According to Du Niang, Sichuan-style Sichuan-style Sichuan-style pork is a traditional home-cooked dish, and basically every household can make a delicious Sichuan-style pork. Unique flavor, fat but not greasy, is a good dish for next meal.

It is best to choose fresh hind leg meat or fresh pork belly for frying pork. However, when cooking Sichuan-style pork, the pork must be boiled in boiling water to keep the meat moisture, and the fried pork will be more oily and delicious. If you like this dish, you can try it yourself. Maybe you'll like it better.