Sichuan style twice-cooked pork

Overview

How to cook Sichuan style twice-cooked pork at home

Clean the pork belly piece by piece (it looks better to use the four-square piece of pork belly). There is only one rectangular piece left at home
Make water in a pot, put the pork belly in cold water and add some green onion, ginger and cooking wine
Cook until the meat can be pierced with chopsticks, then take it out and let it cool for later use
Then cut some ingredients. When cutting the green garlic, pat it twice before cutting it into diagonal sections
Cut the cool pork belly into coin-sized thick slices
Make some base oil in a pot, add pork belly slices and stir-fry over low heat until a lot of oil comes out
Stir-fry the meat slices until they are naturally curled, then move the meat slices to one side of the pot, use the oil at the bottom of the pot to add a spoonful of bean paste and a dozen tempeh and stir-fry over low heat
Then add an appropriate amount of cooking wine to evaporate the odor of the sauce and slowly stir out the red oil, then stir-fry the meat slices and sauce together
Then add onion, ginger and garlic and stir-fry until fragrant, add half a spoonful of light soy sauce, one gram of salt, one and a half spoonfuls of sugar, one spoonful of chicken powder, and finally add the green garlic and small red pepper segments, toss a few times, pour in a few drops of sesame oil and serve
Finished product pictures