Sichuan braised pork is spicy. Sichuan is the representative of Sichuan cuisine. Sichuan cuisine is rich in materials, changeable in seasoning, diverse in dishes, fresh and pure in taste, and seriously ill. It is famous for its spicy seasoning. With its unique cooking style and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, learns from others' strengths, is good at absorption, is good at innovation and enjoys a good reputation at home and abroad.

1, Sichuan style braised pork:

1, pork belly is washed, cut into small pieces with a thickness of 1.5cm and a length of 6cm, and boiled in cold water.

2. After boiling, remove the floating foam.

3. Remove the pork belly and control the water for later use.

4. Prepare the required auxiliary materials, slice ginger and garlic, cut onions and wash cinnamon.

5, cold water pot, add aniseed and saute.

6. Add pork belly, a teaspoon of salt and three teaspoons of white sugar.

7. Stir-fry pork belly until it is golden on both sides. Add onion, ginger, garlic, cinnamon, fragrant leaves, pepper and dried pepper to saute.

8. Add two packages of Sichuan-style umbrella tower brand seasoning and stir-fry for 1-2 minutes.

9. Add water (not pork belly) and bring to a boil.

10. During this period, add 2 tsps of salt, 1 tsp of monosodium glutamate and 2 tsps of chicken essence to boil.

1 1, after the water is boiled, transfer to the pressure cooker, simmer for 8 minutes on high heat, and turn off the fire.

12. When the pressure cooker cools down, open the lid.

13. Finally, put on a plate and sprinkle some coriander as decoration. A delicious Sichuan-style spicy braised pork is ready.