Twice-cooked pork

Twice-cooked pork

Overview

Twice-cooked pork has always been regarded as the best Sichuan cuisine. When it comes to Sichuan cuisine, twice-cooked pork must be thought of. It has different ingredients, unique taste, bright red color, fat but not greasy, a strong aroma in the mouth, and a complete color, aroma and taste. It is the first choice for eating.

Tags

Ingredients

Steps

  1. Slice the ginger and garlic, cut the green onions into sections, and cut the green peppers and tomatoes into small pieces.

    Twice-cooked pork step 1

  2. Put the skin-on pork belly into the pot under cold water, add ginger, green onions, peppercorns, and cooking wine, and cook until it is six times cooked (you can insert chopsticks).

    Twice-cooked pork step 2

  3. Drain and cut into thin slices.

    Twice-cooked pork step 3

  4. Turn on the wok, add oil, and sauté the ginger, onions, and garlic until fragrant.

    Twice-cooked pork step 4

  5. Add the meat slices and stir-fry until the color of the meat slices turns transparent and the edges are slightly curled, set aside.

    Twice-cooked pork step 5

  6. Add bean paste, chili sauce, fermented bean curd juice, and soy sauce, and stir-fry until red oil appears.

    Twice-cooked pork step 6

  7. Add green chilies and tomatoes and stir-fry briefly.

    Twice-cooked pork step 7

  8. Add the meat slices and stir-fry evenly.

    Twice-cooked pork step 8

  9. Add sugar and chicken essence and mix well.

    Twice-cooked pork step 9

  10. Remove from pot and plate.

    Twice-cooked pork step 10