Dried bean curd: 200 grams; ? Red pepper:1; ? Persimmon pepper:1; ? Green garlic: 4;

Onion: 3 segments; ? Garlic: 3 petals; ? Ginger: 1 small piece; ? Zanthoxylum bungeanum: 15 capsules; ? Douban Chili sauce: 2 tablespoons 30 grams; ? Sweet noodle sauce: 1 soup15g; ? Soy sauce: 1 teaspoon; ? Salt: a little; ? Chicken essence: a little;

Practice of cooked pork

1

Boil the water in the pot, then add chopped ginger, garlic, onion and pepper to taste. Add pork, and when the meat is half cooked, it can be fished out. It's best not to cross it, and don't let it cool completely before cutting it, which will easily cause fat and thin separation.

2

Remove the onion, ginger, garlic and pepper from the stock, heat it, add sliced wax gourd or radish to cook it, and add a little salt and chicken essence to make a delicious one-pot soup.

three

Soak in cold water so that the surface of the meat is not burnt, and then slice it. Wash the garlic seedlings and cut them diagonally into diamonds for later use. Wash green peppers and cut into triangles for later use. Cut the dried tofu into triangles for later use. Prepare Pixian bean paste and sweet noodle paste (or lobster sauce).

four

Pour some oil into the pot. When the oil is hot, use a spatula to spread the oil all over the pan wall. Then discard it and add cold oil again. This effect is to coat the pot with an oil film, so that the meat slices will not touch the pot when put in the pot.

five

When the oil temperature is 40% hot, stir-fry the sliced meat until it rolls (commonly known as Dengzhanwo), then pour in Pixian bean paste and sweet noodle sauce (or lobster sauce), stir-fry the sauce and sliced meat several times, add a little soy sauce to color it, and add a little sugar to enhance the flavor.

six

Finally, add dried bean curd, green pepper and garlic seedlings and stir-fry until it is crucial. Add a little salt and chicken essence and stir-fry a few times.