inSichuan cuisineis particularly famous in Sichuan, and is a cookingporkdish, also known as "returned pot pork".In Sichuan, almost every household can make, the method is simple, and the flavor is unique, with fat but not greasy.is always considered the most famous dish in Sichuan cuisine, the embodiment of Sichuan cuisine. Whenever you mention Sichuan cuisine, will inevitably come to mind.

A home-style recipe for

Dish introduction

: A famous Sichuan dish, legend has it that this dish was a popular dish for Sichuan people to eat on the first and fifteenth of the lunar month to improve their lives.A traditional Sichuan festival, often held on the first and fifteenth of the lunar month, cooked pork is the main dish. It is also called "knife head".After the cooking is complete, when the "knife head" has reached the right temperature, old Chengdu people say "a hot knife can cut through everything", which is a summary of the culinary knowledge of generations of Sichuan chefs.

is a forever favorite of Sichuan people.It's like a gentle pat on your shoulder when you're far away from home and miss it.As a result, tears and saliva flow together, and our eyes become one with the rich oil.The taste is both in the heart and on the tongue.is similar to a hot soup in Guangdong.

NeededIngredients

Pork belly300 gramsGreen garlic4 cloves, 2 bell peppers, 10 grams of vegetable oil, 3 grams of salt, and bubbleRed bell pepper2 clovesGinger1 pieceDoubanjiang (fermented broad bean paste)Sauce1 large spoonLight soy sauce1 large spoon, 1 small spoon of rice wine, 3 grams of sweet bean sauce, and appropriate amount of water.

Method steps

1. Heat up the pot, pour in the appropriate amount of water, then add a little rice wine, and cook the pork belly.

2. Chop the green garlic into small pieces, smash the garlic, slice the ginger, and cut the bell peppers into strips (using bell peppers can enhance the flavor, and can also add color and beauty, if you don't have it, you can use redpepper) Cut the bell peppers into small pieces, and chop the doubanjiang.3. Cut the cooked pork belly into slices, heat a little oil in the pot, and heat it to about 50% before adding the pork belly and stir-frying until the fat is released.

4. Add doubanjiang, sweet bean sauce, light soy sauce, and continue to stir-fry. Add ginger and bell peppers, continue to stir-fry. At this time, add the bell peppers and stir-fry until they are cooked. Finally, add green

garlicand stir-fry until cooked.Tips

1. Use medium heat to slowly cook the pork belly to release the oil.

2. Chop the doubanjiang finely before stir-frying, which will make the dish look better.

3. Doubanjiang and light soy sauce already contain salt, so you don't need to add salt.

The most authentic way to make

Needed ingredients

250 grams of pork belly

Tofu200 grams of dried tofu, 100 grams of bell peppers, 100 grams of red bell peppersStar anise1 tea spoon, 2 tablespoons of doubanjiang, 1 tablespoon of sweet bean sauceSoy sauceHalf a tablespoon, 1 tea spoon of white sugar, 1 piece of green onion, 1 small piece of ginger, 2 cloves of garlic, 2 tablespoons of vegetable oil.Method steps

1. Heat up a pot, put ginger slices, garlic slices, star anise, green onion and water together, and add the pork belly. Cover the pot with a lid and cook over medium heat for 8 to 10 minutes.

During the cooking of the pork belly,the tofuis cut into pieces and set aside. Cook the pork belly for 6 to 7 minutes before taking it out. Rinse it with cold water and slice it thinly.2. Heat up a wok and stir-fry the ginger, garlic, and star anise. Add the pork belly and stir-fry until golden brown.

3. Add sweet bean sauce and doubanjiang, and stir-fry until the fragrance is released. Let the pork belly absorb the sauce flavor. Add the tofu and stir-fry. Finally, add bell peppers and a little white sugar and soy sauce, and stir-fry until the bell peppers are cooked.

Cooking tips

When making, it is best to choose pork belly with a good ratio of lean meat and fat. Cooking pork belly with ginger, garlic, and green onion can remove the fishy smell of the meat, making the pork belly more flavorful. Cooking pork belly over medium heat for 8 to 10 minutes is enough.

Nutritional value of

Pork: Pork contains rich

proteinand essential fatty acids, as well asironand cysteine, which helps absorb iron and can improve iron deficiency anemia;It has the benefits of nourishing blood, nourishing yin, and moisturizing dryness.Pork belly has less fat and cholesterol than other parts of the pork, so it can be eaten by most people.Green garlic: Green garlic contains protein, vitamins, and other nutrients.

Green garlic has a protective effect on the heart and blood vessels, can prevent the formation of blood clots, and can also protect liver cells and promote the activity of detoxification enzymes, which can block the synthesis of carcinogenic substances.Bell pepperhas a unique flavor and containschili

which stimulates saliva and stomach acid secretion, which can increase appetite and help digestion and promote intestinal movement, preventing constipation.Benefits of1. It can treat fever and sore throat, relieve thirst, strengthen the body, nourish blood, moisten dryness, and promote urination and relieve constipation.2. Pork broth can quickly replenish the body's fluid deficiency, such as dizziness, dry mouth, constipation, and difficulty giving birth.

3. The pork belly in has a high oil content, and the sweet bean sauce and doubanjiang also contain sodium, so hypertensive patients should not eat too much.

Food that should not be eaten together

Pork (lean): Should not be eaten with plums, licorice,

cod

shrimp, pigeon,

squidhorse meat,and green onions.Do not drink tea after eating pork.Milkandlean meatcannot be eaten together because milk contains a lot of calcium, while lean meat contains a lot of phosphorus, which cannot be absorbed at the same time.PorkLamb liverCilantroOkay.Mudskipper.Lotus rootBuckwheatQuailMeatBeefShould not be eaten together.It is not recommended to drink a lot of tea after eating pork.

MilkandLean meatShould not be eaten together because milk contains a lot of calcium, while lean meat contains phosphorus, and these two nutrients cannot be absorbed simultaneously.