Sichuan style pork is famous for its fat but not greasy meat, fresh and thick taste and smooth and tender meat. It is very enjoyable to eat with steamed bread and rice. Sichuan style pork is a special dish of Han nationality. As a traditional Sichuan cuisine, Sichuan cuisine is a traditional dish for cooking pork. As a traditional Sichuan cuisine, the bottom taste is very important, and it is considered to be the first in Sichuan cuisine. The characteristics of Sichuan cuisine are: unique taste, bright red color, fat but not greasy, and strong aroma at the entrance.

Sichuan style pork is rich in nutrition, including pork, green pepper, onion and other substances. How to make Sichuan style pork delicious? Classic Sichuan cuisine pays attention to "cutting, cooking and stir-frying". Authentic Sichuan style pork should be fragrant but not greasy when eaten in the mouth, and the oil is stir-fried, and the taste is not hard or firewood, so it is very delicious.

Sichuan style pork ingredients: pork belly, green pepper, red pepper, onion, onion, ginger and dried pepper.

Seasoning: bean paste, soy sauce, cooking wine, salt, chicken essence, sugar and pepper.

Practice:

1, pork processing: cut the onion into pieces, cut the ginger into pieces, put the pork into the pot with cold water, add some cooking wine to remove the fishy smell, boil with strong fire, skim off the floating foam after the water boils, turn the pork over, cook for about five minutes, and stick it with chopsticks until it penetrates thoroughly. Take out the pork, cool it in cold water, and suck up the water on the surface of the pork.

2. Preparation of ingredients: prepare green and red peppers, remove the heads and seeds from the peppers and cut them into diamond-shaped blocks. Cut the red peppers into diamond-shaped blocks, cut onions, grab them, put them in a plate, cut ginger slices, cut green onions, prepare two dried peppers and put them in a plate for later use.

3, fried pork: cut the meat, cut the pork into pieces, put it in the pan for later use, put the pork in the pan, fry the pork, and fry the lard, so that the fried dishes will not be too tired, and put it out for later use.

4. Cooking ingredients: pour oil into the pot, add onion, ginger, dried Chili after the oil is hot, add a spoon of bean paste, stir-fry red oil, add meat slices, add some soy sauce, remove the fishy smell from cooking wine, and then add green and red peppers and onions.

5, seasoning: seasoning below, put a small amount of salt, a small amount of chicken essence, white sugar to refresh, put some pepper, Sichuan style pork out of the pot.