Fragrant twice-cooked pork
Overview
There is a classic Sichuan dish, its name is embedded in the memory of Sichuan people; its taste permeates the land of China; its reputation breaks out of China's borders; its presence floats around the world. It is one of the eight great dishes of Sichuan cuisine: twice-cooked pork.
Tags
Ingredients
Steps
-
Have all materials ready
-
Put the meat into cold water, add 1 tablespoon of cooking wine, Sichuan peppercorns, and ginger slices, cook over medium heat until the water boils, skim off the foam, and cook for another 5 minutes until cooked through, then turn off the heat. Let the meat soak in the water until the water is warm, then remove the meat and drain.
-
Cut the garlic sprouts into horse ears, mince the soaked ginger and red peppers, cut the green and red peppers into sections, mince the garlic, slice the ginger, and chop the bean paste finely.
-
Cut the meat into slices about 2 mm thick and 4 cm long.
-
Add oil to the pot, heat it up, add the meat slices and stir-fry the oil, sprinkle in an appropriate amount of cooking wine, do not over-stir-fry the meat, remove the oil and set aside.
-
Leave some oil in the pot, add ginger, garlic, black bean paste, and bean paste and stir-fry until fragrant
-
Stir-fry until the oil is shiny, then add the meat slices and stir-fry together.
-
Add the pickled ginger and red pepper and continue to stir-fry until fragrant. Pour in 2 tablespoons of light soy sauce and stir-fry evenly.
-
Add the green and red peppers and garlic sprouts and continue to stir-fry until the garlic sprouts are broken. Add an appropriate amount of MSG and 1 teaspoon of sugar and stir-fry evenly. (Ginger, red pepper, and bean paste all contain a strong salty taste, so no salt is added throughout the process)
-
Finished product
-
Finished product
-
Finished product
-
Finished product
