Back to the pot meat is the soul of Sichuan cuisine! No matter where you go, you can see its figure, just use the mysterious ingredients to make this dish fat but not greasy, the entrance is full of fragrance, and it will be robbed when you go to the table~
Put the onion ginger, yellow wine, cold water into the pork belly, boil the pan and remove the blood foam. Turn the fire over low heat for 20 minutes, then turn off the heat and cover for 5 minutes to remove.
Cool the pork belly and cut the knife into thin slices.
The green garlic (taken with a knife and taste more) is cut into large sections, and the garlic leaves and garlic sticks are opened to facilitate the pot.
Put the bottom oil in the pot, put the meat in the low temperature oil pan (the oil temperature should not be too high, the oil temperature will be too high to remove the excess oil in the meat), and the meat pieces will be slightly bent to pour out the excess oil.
Stir in the Pixian bean paste and add the appropriate amount of cardamom. Continue to stir well.
Put the sweet noodle sauce, add the onion ginger and garlic, apply the appropriate amount of wine to the clams, then add the white sugar, soy sauce, chili, green garlic sticks first, then add the green garlic leaves, a little chicken essence, a few drops of sesame oil and then out of the pot.
A simmered pork, a rice simmer, fried chicken meets ~ ????