It’s also called Woguo meat. It’s the first dish of Sichuan folk snacks. Local residents can fry it. Every family can cook it. It’s salty and sweet, and each has its own advantages.


300g pork
6 green peppers
2 red peppers
4 green garlic
A little prickly ash
3 g salt
15 ml soy sauce
20G bean paste
2G chicken essence
20G garlic
10 g ginger


Step 1
Wash the streaky pork with skin, put it in the pot and boil it (about 20 minutes)

Step 2
Cut the cooked pork into thin slices, heat the pot, put the cut meat down, and slowly fry the water

Step 3
Slowly fry the oil over a small fire until golden. Put out the excess oil and leave it for future cooking. Then stir fry ginger, garlic and pepper until fragrant. Then add green pepper and continue to stir fry

Step 4
Add red pepper, then add bean paste, soy sauce, stir fry evenly, then pour in garlic seedlings, stir fry until broken, then add salt and chicken essence to taste