It should be a national dish. When I was in Sichuan, I didn’t like this dish very much. Little girls only like lean meat. After studying abroad, I began to like it. Maybe it’s because the villagers have dinner together. The seniors always order this dish. The Sichuan restaurant in the back street can always give some comfort to the tourists.


200g pork
2 scallions
A little prickly ash
Four twigs
2 slices of ginger
Three cloved garlic
2 teaspoons Laoganma Douchi sauce
2 slices of ginger
A little cinnamon
A little star anise
A little dry pepper


Step 1
Wash the meat and vegetables and prepare all kinds of raw materials.

Step 2
Add a little cinnamon, star anise, pepper, dried pepper, ginger and garlic. Bring it to a boil and cook it for a while. When chopsticks can penetrate the pork, it's OK. Turn off the heat and simmer in the broth for more than ten minutes. Take it out, wash it and tighten it with cold water.

Step 3
Dry the pork with cloth (or it will be fried when it is in the oil pan). Cut it into thick slices. Cut the dried pepper into small pieces. Cut the ginger and garlic into small pieces.

Step 4
Hot pot into a little vegetable oil, the next pork stir fry, stir out excess oil, stir fry golden, the pork out.

Step 5
Just stir out the oil, add pepper, dried pepper, ginger garlic saute incense.

Step 6
Stir fry pork and add Laoganma Douchi sauce (Pixian Douban sauce is OK, but there is no Douchi).

Step 7
Add Vitex negundo and scallion, stir fry over high heat.

Step 8
Sprinkle the salt and quickly get out of the pot( Because the green onions and peppers will soon be cooked, the green color can only be maintained by quick frying in high fire.)