What are the characteristics of Sichuan pork?

Sichuan-style pork is one of the representative dishes in Sichuan traditional cuisine, belonging to Sichuan cuisine series.

The main raw materials are pork rump (double-knife meat), green pepper, garlic sprout and so on. Unique taste, bright red color, fat but not greasy.

Sichuan cooked pork originated in rural Sichuan. In ancient times, it was called frying pan, which was made by most families in Sichuan. The so-called returning to the pot means re-cooking.

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, you will definitely think of Sichuan cuisine.

Sichuan-style pork is delicious and is the dish that most people will choose for their next meal.

The ingredients are different. In addition to garlic seedlings (green garlic), you can also use colored peppers, onions, leeks, pot helmets and so on. Make Sichuan style pork. As the name implies, "homely" means "seasoning is common to every family", so the taste produced by each family is different. This feature also gives Sichuan-style pork a unique charm.