Sichuan twice-cooked pork

Overview

Sichuan twice-cooked pork is really irresistible to countless people. Although I usually don’t eat fatty meat, it’s a different matter when the twice-cooked pork is served in front of me. The fat but not greasy and slightly burnt twice-cooked pork is really a great addition to rice. The fragrance of garlic sprouts and the perfect combination of pork belly. Making twice-cooked pork at home is much healthier than eating twice-cooked pork in restaurants. You don’t need to add so much oil, and you don’t need any sugar, chicken essence, and MSG. It is very fragrant in itself, and you don’t need these fresheners at all, which reduces the intake of sugar and sodium, which is good for your health. The trick to making delicious twice-cooked pork at home is to stir-fry the meat slowly to force out the oil. Just add a little oil before frying. The green and red peppers and garlic sprouts are very fragrant when stir-fried with the oil from the pork belly. The pork belly should be as lean as possible, because lard has a high saturated fatty acid content, so it is not advisable to eat too much. It is very important to make this Pixian Douban dish. The Pixian Doubanjiang must be chopped finely before use, and the red oil must be stir-fried before adding the pork belly. Pixian bean paste is relatively salty, and the garlic sprouts and chili peppers are very fragrant in themselves, so this dish does not require a lot of seasoning, and there is no need to add freshness, color or flavor. The preparation is quite simple, the taste is better than that in restaurants, the aftertaste is endless, and there is no greasy feeling after eating. Let’s take a look at the detailed methods...

Tags

• hot dishes
• appetizers
• home cooking
• common dishes
• cooking wine
• doubanjiang
• ginger
• green garlic sprouts
• jiusan freshly squeezed soybean oil
• pork belly
• zanthoxylum bungeanum
• green pepper
• red pepper

Ingredients

Steps

1. 1 Prepare raw materials.

   

2. 2 Pour the pork belly into a pot with cold water and cook until it is eighty-nine years old. Add an appropriate amount of cooking wine and a few slices of ginger to the pot. Cook until the skin of the pork belly can be pierced with a chopstick and it is ready to be taken out of the pot.

   

3. 3 Cut green and red peppers into pieces.

   

4. 4 Cut the garlic sprouts into sections, pat the garlic head with a knife, and cut it diagonally into small sections.

   

5. 5 Cut the ginger into slices and finely chop the bean paste.

   

6. 6 Cut the pork belly into thin slices.

   

7. 7 Heat the pot, add an appropriate amount of 93 soybean oil and heat it to 50% heat.

   

8. 8 Add ginger and Sichuan peppercorns and stir-fry until fragrant, then add bean paste and stir-fry until red oil appears.

   

9. 9 Add the pork belly and stir-fry slowly until the oil is released and the pork belly is slightly curled.

   

10. 10 Add green and red peppers and stir-fry until green and red peppers change color.

    

11. 11 Add garlic sprouts and stir-fry until garlic sprouts are cooked.

    

12. 12 Finished product picture.