1) Return to the pot of meat
Hui pot meat, a traditional sichuan dish, is considered to be the first of Sichuan cuisine, and has been rated as one of the "top ten classic dishes" of Sichuan cuisine.
Flavor type: home-style taste
Features: fat and thin, fat but not greasy, red and bright color, rich aroma.
Ingredients for the meat:

Meat: to choose the pig's back rump meat (commonly known as two knife meat), because this part of the meat is tender, fat and lean, it is not easy to peel off when frying, and it is easy to fry into a "lamp display nest".
Garlic seedlings: Choose local red-headed pesto seedlings.
Bean paste (preferred Pixian bean paste), sugar, ginger, garlic, green onion, peppercorns, star anise, salt, sweet noodle sauce, balsamic vinegar.
Preparation: The skin of the meat is burned golden in a hot pot, and the purpose of this is to burn the remaining pig hair and destroy the sweat glands of the pig skin to remove the fishy smell of the pig skin.
Put the pork in cold water. Add ginger, green onion, peppercorns, star anise, and cooking wine. Bring to a boil over high heat and reduce heat to medium-low heat for 30 minutes.
When the meat is cooked until it is just cooked thoroughly, the simple judgment is that the chopsticks can just penetrate the meat. Remove the pork and cool it in cold water.
Cut the pork into two millimeter slices, can not be cut too thick, too thick is not easy to burst into a "lamp nest" shape, into dishes are not fragrant, too greasy.
Cut the garlic seedlings into horse ear multi-shaped and set aside.
Put a little oil in the pot, pour the meat into the pot and stir-fry first, burst out the excess grease, and if the oil is too much, dump a part. Then continue to fry the meat until it becomes a "lamp nest", add cooking wine, add an appropriate amount of Pixian watercress, add sweet noodle sauce and stir-fry fragrant and colored, add garlic seedlings, monosodium glutamate, stir-fry, pour balsamic vinegar from the side of the pot, and plate deliciously.
Tips:
1: The best meat is a pig that has been raised for a year and has not been fed.
2: It is best to choose pig seat rump meat (two knife meat),
3: The skin of the meat should be processed by burning,
4: The fried meat should be exploded into the shape of a "lamp",
5 To add Pixian watercress and sweet noodle sauce.