Home-style Sichuan cuisine, Chongqing-style shredded pork with garlic sauce, a sweet and sour dish that goes perfectly with rice.

First, cut the lean meat into strips (you can freeze it for an hour before cutting), cut the scallions into small sections, and finely chop the pickled peppers to enhance the flavor. (Use plenty of scallions, ginger, and garlic.)

Sauce: 2.5 tablespoons sugar, 2 tablespoons vinegar, 1 tablespoon light soy sauce, a pinch of chicken bouillon powder, 1 teaspoon cornstarch

Add some salt and pepper to the shredded meat, a little cooking wine, and water in three batches, mixing well after each addition. (You can add an egg white.) Add a little cornstarch and mix well. Finally, pour in a little oil to lock in the moisture.

Heat oil in a wok, add shredded pork, stir-fry quickly until it changes color, then remove from the wok.

Heat plenty of oil in a wok, add pickled peppers, pickled ginger, garlic, and a small amount of fermented bean paste, then add scallions.

Pour in the previously prepared shredded meat and stir-fry quickly.

Add the sauce from step 2 and stir-fry.

Cooked