【Twice-cooked Pork】

Overview

Twice-cooked pork 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. Twice-cooked pork is one of the must-order dishes in Sichuan restaurants and is very popular with diners. The so-called "reheating" means cooking again, that is, the meat is cooked, cooled, sliced, and then cooked again. The characteristics of twice-cooked pork are unique taste, bright red color, fat but not greasy. Today's twice-cooked pork dish is an improved version, taking into account the taste of the elderly, omitting the spiciness, but still retaining the flavor.

Tags

• hot dishes
• chicken essence
• cooking wine
• garlic sprouts
• light soy sauce
• old soy sauce
• oyster sauce
• pork belly
• white sugar
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 The raw materials are ready;

   

2. 2 Wash the pork belly and put it into the pot, add an appropriate amount of water, pour in the cooking wine, add the ginger slices and cook until it can be easily penetrated with chopsticks;

   

3. 3 While the meat is cooking, clean and cut the garlic sprouts into sections, shred the ginger, and mince the garlic;

   

4. 4 After the pork belly is cooked, soak it in cold water and cut into thin slices;

   

5. 5 Heat oil in a pan, add minced garlic and saute until fragrant, add meat slices and stir-fry until meat slices are rolled up;

   

6. 6 Add sugar, cooking wine, dark soy sauce, light soy sauce, and oyster sauce and stir-fry quickly;

   

7. 7 Add the garlic sprouts and continue to stir-fry until the garlic sprouts are broken;

   

8. 8 Add salt and chicken essence to taste;

   

9. 9 Remove from pan.