【Sichuan】Twice-cooked pork with garlic sprouts

【Sichuan】Twice-cooked pork with garlic sprouts

Overview

Twice-cooked pork is a traditional Sichuan dish that can be made by every household in Sichuan. It is characterized by unique taste, bright red color, fat but not greasy. Next, I will introduce to you the origin and method of twice-cooked pork. According to research, the origin of twice-cooked pork is related to ancestors offering sacrifices to ghosts and gods. In the homes of emperors and rich families, cattle, sheep, and pigs were used to worship ghosts and gods. However, ordinary people could only buy a piece of Erdaorou from the market, which is half-fat, lean and skinned pig hind leg meat. They put it in a pot without seasoning, boil it in plain water until it is about 70% cooked, and then put it on the altar for sacrifice. Li Cheng, this piece of meat is already cold, and it will obviously become very unpalatable if you put it in the pot to cook. The smart ancestors came up with the idea of stir-frying it with garlic sprouts, red peppers, and kohlrabi shreds. Cut the fat pork into large and thin slices, and pour appropriate amounts of it into the red-hot pot. Add a certain amount of rapeseed oil, add a lump of lard, make a mixed oil, and then pour the meat slices. After stir-frying, the meat slices turn into half-rolled meat slices, slightly rolled around, shaped like a lamp nest. After a while, add Pixian bean paste, sweet noodle sauce, red soy sauce, garlic sprouts, bright oil and then heat the pot. The shiny, oily meat slices are sandwiched between garlic sprouts, red peppers or kohlrabi shreds, and the tangy aroma can be smelled by people all over the yard. From now on, ghosts and gods no longer need to be worshiped, but the recipe of twice-cooked pork has been passed down and has become the most popular and popular variety among many Sichuan dishes.

Tags

Ingredients

Steps

  1. Add water to the pot, add pork, onions, ginger and pepper. Cook the pork

    【Sichuan】Twice-cooked pork with garlic sprouts step 1

  2. Let cool and slice

    【Sichuan】Twice-cooked pork with garlic sprouts step 2

  3. Clean the garlic sprouts

    【Sichuan】Twice-cooked pork with garlic sprouts step 3

  4. Miter section

    【Sichuan】Twice-cooked pork with garlic sprouts step 4

  5. Prepare tempeh

    【Sichuan】Twice-cooked pork with garlic sprouts step 5

  6. Heat oil in pan. Add pork and stir-fry until oil comes out

    【Sichuan】Twice-cooked pork with garlic sprouts step 6

  7. Add tempeh and bean paste, add a little soy sauce, stir-fry evenly

    【Sichuan】Twice-cooked pork with garlic sprouts step 7

  8. Put the roots of the garlic sprouts into the pot and fry them slightly until soft

    【Sichuan】Twice-cooked pork with garlic sprouts step 8

  9. Then put the garlic sprouts into the pot and fry until they are broken

    【Sichuan】Twice-cooked pork with garlic sprouts step 9

  10. Before cooking, add sugar and stir well

    【Sichuan】Twice-cooked pork with garlic sprouts step 10