Yellow twice-cooked pork with two sides

Overview

Twice-cooked pork is a traditional Sichuan folk dish, also known as twice-cooked pork or twice-cooked pork. Because of its long history and large number of eaters, it has become a famous Sichuan dish with unique flavor. Every family in Sichuan can make twice-cooked pork, so you can’t go to Sichuan without eating twice-cooked pork. As the saying goes, if you don’t eat twice-cooked pork in Sichuan, you haven’t visited Sichuan. For Sichuanese who have lived abroad for a long time, when they return to Sichuan to visit relatives and friends, the first thing they think of eating is twice-cooked pork. Today I also made a very homemade double-sided yellow twice-cooked pork. The meat is rich and fragrant, the tofu retains its original flavor, and the color is bright red. It is a very delicious dish with rice.

Tags

• hot dishes
• chicken essence
• cooking wine
• garlic
• garlic sprouts
• northern tofu
• onions
• pickled pepper
• pixian douban
• rapeseed oil
• sanxian meat (or hind leg meat)
• white sugar
• zanthoxylum bungeanum
• ginger
• salt
• small red pepper

Ingredients

Steps

1. 1 Skin the three-strand meat, remove the hair and wash it.

   

2. 2 Boil the water, add ginger, Sichuan peppercorns, scallions and cooking wine until fragrant, then add the washed three-strand pork.

   

3. 3 While the pork belly is cooking, pick and wash the garlic sprouts.

   

4. 4 Cut the garlic sprouts diagonally into sections.

   

5. 5 Chop the ginger, garlic, pickled pepper, and small red pepper.

   

6. 6 Cut the tofu into cubes.

   

7. 7 Pour rapeseed oil into a hot pan. When the oil is hot, spread the tofu evenly in the pan, sprinkle with a little salt, and fry slowly over medium heat.

   

8. 8 Fry one side of the tofu until golden brown, then flip and fry the other side, also sprinkle with a little salt.

   

9. 9 Wait until both sides of the tofu are golden brown before taking them out.

   

10. 10 When the pork belly is cooked, take it out and soak it in cold water.

    

11. 11 Cut into thin slices while the pork belly is cold on the outside and hot on the inside.

    

12. 12 Leave a little base oil in the pot. When the oil is 40% hot, add the three-strand pork.

    

13. 13 Fry slowly over medium heat until the three strands of meat become crispy.

    

14. 14 Put the three-strand pork on one side of the pot, add Sichuan peppercorns, Pixian watercress, pickled peppers, small red peppers, ginger, garlic, and cooking wine and stir-fry until fragrant.

    

15. 15 Stir-fry the pork belly and seasonings until evenly browned.

    

16. 16 Add the fried tofu, turn to high heat and stir-fry evenly to incorporate the flavour.

    

17. 17 Add garlic sprouts.

    

18. 18 Stir well and add garlic leaves.

    

19. 19 Finally add chicken essence and stir-fry until cooked.

    

20. 20 Remove from pan and plate.