Huiguorou is a special dish of Han nationality. Huiguorou has always been regarded as the first and incarnation of Sichuan cuisine. The so-called “back to the pot” means cooking again. Its unique taste, bright red color, fat but not greasy, is a classic meal.


500g pork
100g green garlic
1 spoonful bean sauce
1 / 2 tbsp soy sauce
1 scallion
3 slices of ginger
2 star anise
1 / 2 tbsp cooking wine
1 / 2 tsp sugar
1 tbsp vegetable oil


Step 1
Get all the ingredients ready

Step 2
Cut green onion into sections and ginger into slices

Step 3
Wash the garlic and cut into oblique slices

Step 4
Wash the pork and blanch it

Step 5
Blanch the streaky pork into the soup pot, add onion, ginger, star anise, cooking wine and appropriate amount of water, bring to a boil over high heat, turn to low heat, cook for 30 minutes, can be thoroughly pierced with chopsticks

Step 6
Take out the cooked meat and let it cool

Step 7
Cut into large pieces, not too thin

Step 8
Pour a small amount of vegetable oil into the pot, add the meat slices, stir fry over low heat until the fat oil in the meat, then add shredded ginger and stir fry evenly

Step 9
Add a spoonful of Douban chili sauce and stir well

Step 10
Cook in cooking wine, add soy sauce and sugar, stir well

Step 11
Pour in the garlic and add a spoonful of water

Step 12
Stir fry well