The perfect dish to go with the meal - Twice-cooked Pork with Potatoes

Overview

Twice-cooked pork is an authentic Sichuan dish, originating from rural areas of Sichuan. In ancient times, it was called oil-fried pot; most families in Sichuan can make it. Twice-cooked pork has a unique taste, bright red color, fat but not greasy, and a strong aroma in the mouth. The so-called reheating means cooking again. Twice-cooked pork plays a very important role in Sichuan cuisine. It has always been considered the top of Sichuan cuisine and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, twice-cooked pork must come to mind. It is delicious, delicious, and eye-catching, making it the first choice for meals. Today’s twice-cooked pork dish, I added more potatoes. Unexpectedly, potatoes are more delicious than meat, haha, I can keep this recipe in the future ^_^

Tags

• hot dishes
• home cooking
• old man
• winter recipes
• banquet dishes
• lunch
• cinnamon
• cooking wine
• doubanjiang
• garlic
• garlic sprouts
• light soy sauce
• pork belly
• potatoes
• star anise
• sugar
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 A piece of pork belly, scrape off the skin, hair and dirt, wash and set aside. The meat I bought at the fruit and vegetable store at the door last night is really fat, ugh

   

2. 2 Sit in a pot and boil water. When the water boils, add peppercorns, star anise, cinnamon, cooking wine, add pork belly, turn to low heat and simmer for ten minutes

   

3. 3 The time while cooking the meat can be used to prepare the side dishes. Peel and shred the ginger, peel and mince the garlic, and set aside. I forgot to take a photo of this step, so I used a previous photo. Sorry

   

4. 4 Peel and slice potatoes, set aside

   

5. 5 Select garlic sprouts, wash them, separate the leaves and sheaths, and cut into sections for later use

   

6. 6 Cook the pork belly for about ten minutes. Try it. If you can poke the chopsticks into the meat, you can take it out

   

7. 7 Cut the pork belly into thin slices one to two millimeters thick and set aside

   

8. 8 Heat the pan, add pork belly and stir-fry until the meat slowly curls into a lamp shape, take it out and set aside. Pork belly can be stir-fried to produce a lot of oil, which can prevent the meat from being too greasy.

   

9. 9 There is too much oil in the pork belly in the pot. Pour some out. Warm the oil, add garlic and ginger, and stir-fry

   

10. 10 Add a tablespoon of bean paste and stir-fry until the red oil comes out

    

11. 11 Add potato slices and stir-fry

    

12. 12 Add pork belly slices and stir-fry

    

13. 13 Pour in a little light soy sauce. The bean paste is already very salty and the light soy sauce will make it fresh. Just add a little

    

14. 14 Add a spoonful of sugar and stir-fry evenly

    

15. 15 Add the sheath part of the garlic sprouts and stir-fry for a minute or two

    

16. 16 Add garlic leaves before serving, stir-fry over high heat and serve

    

17. 17 Before it was put into the bowl, I couldn't help but put a piece of meat into my mouth. The pork belly was fragrant, the watercress was salty, a little spicy, a little sweet, it was really an incomparable taste

    

18. 18 In the finished product, usually twice-cooked pork only contains garlic sprouts. This time I added potato slices, which gives it a richer texture, and the potatoes are simply more delicious than the meat. It goes very well with rice and can be called a divine dish, haha