Twice-cooked pork

Overview

As a traditional Sichuan dish, twice-cooked pork plays a very important role in Sichuan cuisine. Twice-cooked pork is often used as the first choice dish in Sichuan cuisine exams. Twice-cooked pork has always been considered the top of Sichuan cuisine and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, one must think of twice-cooked pork. Every household in Sichuan can make it. Of course he is also a frequent visitor at our dinner table

Tags

• hot dishes
• old man
• sichuan cuisine
• dinner
• celery
• doubanjiang
• fine three-strand meat
• onions
• white sugar
• zanthoxylum bungeanum
• garlic
• ginger
• red pepper
• soy sauce

Ingredients

Steps

1. 1 Put the three-strand pork into the cooking pot, add water to cover the three-strand pork,

   

2. 2 Turn on the heat, add green onion and ginger slices, cook until cooked and no blood

   

3. 3 Slice the cooked pork belly thinly and mince the garlic

   

4. 4 Cut onions and red peppers into cubes, cut celery into sections and set aside

   

5. 5 Heat oil in a pot

   

6. 6 Pour in the sliced pork belly

   

7. 7 Stir-fry until the meat slices are rolled up and turn yellow, take them out

   

8. 8 Pour in the side dishes and stir-fry a little to make the color more beautiful

   

9. 9 Over-oiled pork belly and side dishes

   

10. 10 Add peppercorns and garlic to the pot over low heat and stir-fry until fragrant

    

11. 11 Add bean paste and stir-fry over low heat until fragrant

    

12. 12 Pour in the pork belly, add soy sauce, stir-fry evenly

    

13. 13 Pour in the side dishes

    

14. 14 Add sugar

    

15. 15 Add kohlrabi before serving, stir-fry evenly and serve

    

16. 16 Let’s start beautifully

    

17. 17 Appreciation of finished product pictures