Cuisine and efficacy: Sichuan home-cooked recipes? Private cuisine? Process: stew? Ingredients: streaky pork belly with skin (skin must be taken). Potato or taro, quail eggs? Seasoning: a little onion, ginger and garlic, aniseed, sugar and vinegar.

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1.? Heat the oil, add two spoonfuls of sugar and sliced ginger (a large piece) and stir fry for a while. ?

2.? Add the pork belly and cut into pieces and stir fry together until the color turns yellow and a lot of oil is fried. ? 　　3.? Adding water will overflow the meat, add a little soy sauce, salt, two tablespoons of aged vinegar (the meat is not greasy and tender after adding vinegar), and four or five aniseed. ? 4. Boil and simmer for about 50 minutes. ? 　　5.? Add carrot pieces, potatoes, taro and quail eggs ten minutes before taking out the pot. ? 　　6.? Drain the water and cook. ? Ginger, carrots, potatoes and other raw materials are more delicious than meat.

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Practice 1

1, first clean the streaky pork with skin and cut it into 1.5 cm square pieces, mix well with one tablespoon of cooking wine, one tablespoon of soy sauce and two-thirds of white sugar, and soak for about half an hour. Dice potatoes, cut onions, break star anise, and chop coriander. ? 2. Put a little oil into the pot when it is hot, take out the soaked pork belly and put it into the pot (be careful not to be splashed by oil), stir-fry until it is oily (just look at it yourself, don't refine all the oil, it will become oil residue), control the oil and put it into the plate, then put the chopped onion, ginger and star anise into the pot to stir-fry the fragrance, and then pour the sauce soaked with pork belly into the pot and then put it in. ? 3, the soup is almost collected (see for yourself, if you want more soup, put more water or put the pot early), turn off the fire, add coriander and stir fry a few times, and then put it into the plate. Delicious braised pork and stewed potatoes are ready!

Practice 2

1, wash the pork belly and cut into pieces; ? 2, put the oil pan, 2 tablespoons of oil, put a spoonful of sugar when the oil is hot; ? Wei Xiang se mei

3. Put the meat on the saccharified oil surface and start frying; ? 4. After the meat changes color, put 2 pieces of onion, a few pieces of ginger, star anise, a little pepper and soy sauce (put 2 spoons in soy sauce and 4 spoons in soy sauce); ? 5. After adding the ingredients, stir fry a few times and put 2 bowls of water to stew; ? 6. After half an hour, put the potatoes cut into small pieces into the pot of braised pork and stew with chopped pepper and salt; ? 7. After about 20 minutes, poke it with chopsticks to see if the meat is cooked; ? 8, loading.

Practice 3

1. Oil? 2. when the oil is 50% hot, add sugar and fry it (the color turns red and bubbles)? 3. add the chopped meat and stir fry until the color is the highest? 4. Add onion, ginger slices, garlic cloves, pepper, aniseed and pepper and continue to stir-fry for fragrance? 5. it is advisable to pour hot water into the meat (hot water must be added or it will affect the taste)? Simmer for three minutes? 6. put salt, and if the meat is not evenly colored, add a proper amount of soy sauce? 7. put in the peeled potato pieces and add hot water? 8. You can put cooking wine or white wine.

Sichuan braised pork?

Method one,? Material: cut the pork belly with skin into moderate pieces? Seasoning: oil, ginger, soy sauce, rock sugar, Shaoxing wine, red pepper, pepper, star anise and cinnamon? 1) Boil the pork belly with water, take it out, wash it and drain it. This will clean the dirty things on the meat, and there will be no dirty foam when burning braised pork. It's best to cook braised pork ribs first. ? 2) Take the oil pan (note: the oil should be appropriate, because there is oil in the meat), put in the appropriate amount of white sugar, and when the sugar turns brown and bubbles up, pour in the meat and stir fry quickly, so as not to spill the oil. Stir-fry as much as possible for a while until all the meat pieces are evenly reddish brown. Add Shao wine, ginger, soy sauce red pepper, pepper, star anise and cinnamon, add a little water and cook for 20 minutes on low heat. When the soup is thick, take the pot. ? Method 2,? First, choose pork belly with skin. This kind of meat is the best for braised pork, and it is not greasy. Burn the skin side of the meat on the bottom of a red-hot pot. First, it can burn off the hair on the skin and make the meat more fragrant. Then cut the washed meat into pieces and drain it. ? Second, ingredients: ginger, watercress, garlic, pepper, rapeseed oil, cooking wine (or beer), watercress and monosodium glutamate. ? Third, put a proper amount of rapeseed oil into the pot, pour the chopped meat into it, and stir-fry it constantly. When the meat begins to oil, add ginger, garlic, pepper and watercress into the oil in the pot, stir-fry it until it smells fragrant, add a proper amount of water, then put a proper amount of salt and a little vinegar and sugar into the pot. If there is cooking wine, add a proper amount of cooking wine. If not, you can replace it with beer, and you can pour half a bottle. ? Note that vinegar and sugar both increase the freshness of braised pork, so you can't eat vinegar and sweetness, so you should master the amount of vinegar and sugar. ? Fifth, if you don't like to eat all the meat, you can add bitter gourd, bamboo shoots, potatoes, carrots, chestnuts, taro, etc. according to your personal preference and seasonal changes after braising the meat with slow fire for half an hour. Personally, I prefer braised meat with vegetables, but vegetables are more delicious than meat. ? Method 3,? Sichuan braised pork? 　　 1.? Heat the oil, add two spoonfuls of sugar and two or two fresh ginger (one? Stir-fry the sliced ginger for a while. ? 　　2.? Add the pork belly and cut into pieces and stir fry together until the color turns yellow and a lot of oil is fried. ? 　　3.? Adding water will overflow the meat, and add a little soy sauce, salt and China vinegar (two! ), four or five cloves, red pepper? :-)? Play more. ? 　　4.? Add carrot pieces ten minutes before cooking. ? 5.? Drain the water and cook. ? Method 4,? First cut the pork belly into pieces and stir-fry it in a pot. Don't put oil in the pot. Let the meat oil itself, and it won't get tired of eating later. ? Stir-fry the meat until the skin is transparent and the meat is white. Add dried Chili, ginger slices, cooking wine and soy sauce and continue to stir-fry. ? Wait until the soy sauce is evenly colored, add water, cover the meat, add soy sauce and onion, boil over high fire and simmer. You can add some salt. ? When the soup is almost dry, add a little sugar, and then collect the juice on high fire. At this time, we should keep frying meat. Prevent meat from sticking to the pot. ? When the soup is received, it can be put on the plate. You can leave some soup to pour on the meat.