What are the requirements for the selection of Sichuan cuisine?

Put oil in a wok, stir-fry shallots, ginger and garlic, then add Pixian bean paste and stir-fry red oil to taste, add garlic sprouts and green peppers and stir-fry. Then put the fried pork belly back in the pot. From Dengzhanwoer, Dengzhanwoer is the standard used by Sichuanese to test Sichuan-style pork. For Sichuanese, only Sichuan style pork with Dengzhanwo is qualified Sichuan style pork. Ingredients: 500 grams of pork belly with skin, 200 grams of green garlic, 2 green peppers, appropriate amount of ginger slices, 2 spoonfuls of Pixian bean paste, appropriate amount of lobster sauce, a certain amount of pepper and a spoonful of cooking wine. "Omitted this step, can only be made of raw fried meat. How do you call it "returning to the pot" if you don't cook first? Take it out and slice it. It is best that the fat part is crystal clear and looks like a figure.

Step 1: Add a proper amount of water to the pot, add pork belly, then add ginger slices, pepper granules and cooking wine, and continue to cook for about ten minutes after boiling. You can easily poke a hole in the skin with chopsticks and take it out. Sichuan cuisine plays an important role. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of Sichuan cuisine. Strong fragrance and other main characteristics. Many people say that cooked pork is cooked and then fried, which is called cooked pork.

Actually, it's not. Authentic Sichuan-style pork is not only boiled, but also cooked first and then fried. Therefore, cooked pork is sometimes called boiled pork. Put oil in another pan, stir-fry Pixian bean paste until the oil temperature rises, add pork belly, shredded ginger, shredded dried pepper and shredded green pepper, stir-fry back and forth, add light soy sauce, a little sugar, a little cooking wine, and add a few pieces of lobster sauce and garlic slices. When the dish changes color, prepare the fragrant raw materials, 400g pork belly, 300g green garlic, onion and ginger.

Bean paste, cooking wine, soy sauce, sugar. After the circle of the pig's tail was removed, the meat near the hind leg was named because it was the second knife. It is fat and thin, fat but not greasy, thin but not firewood. Some hotels cook pork belly, and the taste will be much worse.