Prepare pork belly, wash it, put it into the pot, then pour water into the pot, put a few slices of ginger and a few prickly ash at the same time, and then start cooking with fire. We will take out the floating foam after the water is boiled, otherwise the meat will be very fishy. After the water is boiled, continue to cook for 15 minutes, and take a pair of chopsticks to insert the pork belly, feeling that it can be inserted easily, just right. Take it out at this time and let it cool and slice.

/kloc-the meat cooked in 0/5 minutes is not fully cooked, but it is about 7 or 8 ripe. It is just right to fish it out at this time. If it takes a long time, it will be very old and not delicious at all. Next, we wash and cut the garlic seedlings into pieces, and cut the ginger into powder for later use. 4, add a small amount of vegetable oil to the pot, because pork belly will produce oil, so you don't need to add too much vegetable oil. Heat the oil, put the meat slices on it, stir-fry over medium heat until the oil comes out and the state is slightly curly. The fried meat in this state is really delicious. You must try.

At this time, we add another spoonful of bean paste, stir-fry until fragrant, then add Jiang Mo, sweet noodle sauce, soy sauce and sugar, and continue to stir evenly. Finally, we pour in the garlic sprouts and stir fry for a while until the garlic sprouts are cut off, so we can quickly turn off the fire. Cooking skills: When cooking Sichuan-style pork, you must master two points. The first kind should not be overcooked in cook the meat, but cooked in 7 or 8 minutes. The second is that when frying meat, it must be fried until it is curly, so it tastes better.