Sichuan style twice-cooked pork

Sichuan style twice-cooked pork

Overview

Twice-cooked pork is a very representative dish in Sichuan cuisine. Today I will share the home version of making it.

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Ingredients

Steps

  1. Cut the ginger into strips, mince the garlic, slice the green and red peppers and cut the garlic into sections.

    Sichuan style twice-cooked pork step 1

  2. Add cooking wine to the pork belly in cold water, and cook over high heat until the meat can be pierced with chopsticks, then take it out and let it cool, then slice it.

    Sichuan style twice-cooked pork step 2

  3. Sichuan Pixian Doubanjiang is ready, and you must have this kind of Doubanjiang from Sichuan.

    Sichuan style twice-cooked pork step 3

  4. Put oil in the pot, add garlic granules, ginger slices, chili peppers, garlic segments, and stir-fry until fragrant.

    Sichuan style twice-cooked pork step 4

  5. Add in the sliced pork belly and stir-fry.

    Sichuan style twice-cooked pork step 5

  6. Add a spoonful of bean paste, soy sauce, and a little salt, stir-fry until fragrant, and add cooking wine.

    Sichuan style twice-cooked pork step 6

  7. Finally add chicken essence and serve on a plate. The simple and appetizing Sichuan twice-cooked pork is ready, perfect for entertaining guests.

    Sichuan style twice-cooked pork step 7