Bean curd twice-cooked pork
Overview
Twice-cooked pork is one of the top ten specialties of Sichuan cuisine and an authentic farmhouse dish in Sichuan. It is also a delicacy that every household can make. In this dish, the pork belly is cooked first and then stir-fried. Because its side dishes are different, the cooking methods are also different. Today we stir-fry it with yuba. Beancurd stick has a special fragrance. Both nutritious and delicious, twice-cooked pork is an indispensable home-cooked dish for reunion dinners.
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Ingredients
Steps
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Fresh fat and lean pork belly cooked with skin until medium rare.
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Cut the fat and thin separately. Soak the yuba in advance.
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The dough is bought in advance at the market. This dough can be placed inside the twice-cooked pork to absorb the excess oil in the twice-cooked pork. The twice-cooked pork will be fat but not greasy.
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Put a little less oil in the pot and add onions, ginger and garlic. Add the fat part of the pork belly.
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Turn on low heat and stir-fry slowly.
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After frying out the oil, add the tempeh and continue to stir-fry over low heat.
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Add Pixian bean paste and stir-fry over high heat.
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Add the roots of the garlic sprouts. Saute it until fragrant. Then add the lean part of the pork belly.
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Put in the dough, the dough can absorb the oil from the pork belly, and the pork belly will be fat but not greasy after eating for a while.
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Add soy sauce.
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Sweet noodle sauce. Stir fry evenly.
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Add the yuba and stir-fry evenly.
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Put some at the end. The garlic sprouts and chicken essence are ready to serve.
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The delicious twice-cooked pork is completed.
