How to cook Sichuan style pork, with bright color, fat but not greasy, mellow taste and spicy taste? Sichuan-style pork is a veritable doorkeeper in our family. Whether it is a daily diet at home or a gathering with friends and relatives, I will cook a Sichuan-style pork, which is bright in color, fat but not greasy, mellow and spicy. It is undoubtedly a rice killer. I don't like to eat authentic Sichuan-style pork, but it won't be too difficult. Let's take a look.

Step 1: Food: Pork belly 1 piece, garlic sprout 1 small handful, 2 green peppers, rice wine 1 spoon, then add a small spoon of sweet noodle sauce, stir well, and add 1 spoon of rice wine. The smell of meat overflowed and then became popular. Peppers and garlic seedlings exploded in the pot. Stir-fry for two or three times, then take out the pan and set the plate. Ginger 1 piece, garlic 4, Pixian bean paste spoon, sweet noodle sauce spoon, raw pork seasoning (2 star anise, 2 ginger pieces, 3 fragrant leaves, cinnamon 1 piece, several pepper pieces, and appropriate amount of salt). Practice:

The food is ready. Pork belly cold water into the pot, pork belly 1 piece, garlic sprout 1 small handful, 2 green peppers, rice wine 1 spoon, ginger 1 piece, 4 garlic, a small spoon of Pixian bean paste, a small spoon of sweet noodle sauce and raw pork seasoning into the pot, and cook the meat. Slice garlic and chop ginger. Steam and fry the small meat in a hot oil pan until the surface of the small meat is slightly curly. Turn to medium heat, add garlic, add pepper, star anise, fragrant leaves, cinnamon, ginger slices and salt in cook the meat water, and cook for 20 minutes, then remove and refrigerate.

The second step is to cool the raw pork and cut it into pieces. The pepper is cut obliquely, and the garlic seedling is broken and then cut with an oblique knife. Medium fire, add garlic, add pepper, star anise, fragrant leaves, cinnamon, ginger slices and salt in cook the meat water, and cook for 20 minutes, then remove and refrigerate. Slice garlic and chop ginger. Steam and fry the small meat in a hot oil pan until the surface of the small meat is slightly curly. Turn to medium heat, add garlic and ginger foam and stir-fry until fragrant.

Add a teaspoon of bean paste and stir-fry into Chili oil. Add a teaspoon of sweet noodle sauce and stir well to taste. Add 1 teaspoon of rice wine. The smell of meat overflowed and then became popular. Peppers and garlic seedlings exploded in the pot. Stir-fry for two or three times, then take out the pan and set the plate. A plate of delicious Sichuan style pork. It's delicious. Enjoy it.