Huiguorou, which is called woguorou in Western Sichuan, is a traditional way of cooking pork in Chinese Sichuan cuisine, known as “king of Sichuan cuisine”[ 1]


500g pork
A handful of garlic sprouts
1 red pepper
1 small piece of ginger
3 garlic
2 tbsp Pixian bean paste
1 tsp soy sauce
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon Shaoxing wine


Step 1
First, add a piece of streaky pork to the cold water. Then add some ginger and some Shaoxing wine. Bring to a boil and simmer for 20 minutes until the meat is cooked. Chopsticks into the meat, no blood flow, on behalf of the cooked meat. Take out the cooked meat and let it cool.

Step 2
Now let's prepare the side dish. Slice the ginger and garlic.

Step 3
Red pepper to pedicle to seed, cut into four pieces, and then cut into diamond pieces.

Step 4
Cut the garlic sprouts into inch sections and put them on the plate for later use.

Step 5
Cut the chilled pork into thin slices with a sharp knife.

Step 6
If the particles of Pixian Douban sauce are too large, you can use a knife to chop them up a little.

Step 7
Now let's make a formal stir fry. Heat the pan and add a little oil. Then immediately add the pork and stir fry until the pork spits oil and turns golden.

Step 8
Then add the ginger slices and garlic slices, continue to stir fry until the flavor comes out.

Step 9
Then, add Pixian Douban sauce and some Douchi sauce and continue to stir fry.

Step 10
Then, add soy sauce, sugar and some cooking wine and continue to stir fry.

Step 11
Finally, add red pepper and garlic, stir fry a little, and then out of the pot.

Step 12
When out of the pot, shake the spoon several times to make the sauce evenly wrap the ingredients. Put it in a plate and you can eat it.