Twice-cooked pork
Overview
Twice-cooked pork is bright in color, fat but not greasy, and is a particularly famous dish in Sichuan cuisine. The so-called recooking means that it needs to be cooked twice. Because of this recooking, the meat becomes particularly delicious and not greasy. Twice-cooked pork, which almost everyone loves to eat, is not complicated to make, as long as you master a few essentials. First: the meat must be high-quality pork belly, and delicious raw materials are the key; second: the pork belly must be cooked first, and cook for as long as possible, preferably until chopsticks can be inserted directly into the meat skin; third: when stir-frying the pork belly, stir-fry slowly until the oil is released; fourth: the pork belly must be delicious, and Sichuan-style bean paste is indispensable. After mastering the above basic essentials, everyone can make the best twice-cooked pork.
Tags
Ingredients
Steps
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Prepare raw materials
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Put an appropriate amount of water in the pot, pour a little cooking wine, add the pork belly and cook
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Cut the green garlic sprouts into small pieces and smash the garlic head
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Cut the ginger into slices and the pickled peppers into shreds (using pickled peppers will enhance the flavor and add color and beauty. You can also use red bell peppers if you don’t have them)
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Cut pepper into small pieces
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Chop the bean paste into fine pieces
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Cooked pork belly cut into slices
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Put a little oil in the pot, heat it to 50% heat, add the pork belly and stir-fry until the oil in the pork belly is fried
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Add bean paste, sweet noodle sauce, light soy sauce, and continue to stir-fry
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Add ginger and pickled pepper and continue to stir-fry
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Add the pepper and stir-fry until the pepper is fragrant
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Add green garlic sprouts and stir-fry until cooked
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It’s out of the pot
