Sichuan-style pork needs wine, so it can be fishy. Blanch pork belly with boiling water, put some cooking wine in the water, cook for 3/5 minutes, remove and rinse with cold water. "Cooking wine" is the name of cooking wine. Brewed with yellow rice wine, the alcohol concentration is low, the content is below 15%, and the ester content is high, rich in amino acids. It is widely used in cooking dishes. The seasoning function of cooking wine is mainly to remove fishy smell and increase fragrance.

Sichuan pork, a traditional Sichuan dish, belongs to Sichuan series. The main raw materials are pork, green pepper, garlic and so on. Unique taste, bright red color, fat but not greasy. Sichuan cooked pork originated in rural Sichuan. In ancient times, it was called frying pan, which was made by most families in Sichuan.

The so-called returning to the pot means re-cooking. 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.

Sichuan-style pork is delicious and is the dish that most people will choose for their next meal. The ingredients are different. In addition to garlic seedlings (green garlic), you can also use colored peppers, onions, leeks, pot helmets and so on. Make Sichuan style pork. Every family has its own secret recipe.

On September 20 18, "Chinese Cuisine" was officially released, and "Sichuan Guo Hui Meat" was rated as one of the top ten classic Sichuan dishes.