Sichuan back to the pot
By VicentaLakin
Sichuan comes back to the pot, and the fragrance gives you only one thought at this moment: a bowl of rice. Let's study
Recipe Recommendations
- pork belly 300g
- douchi 15 tablets
- pepper of 20
- onion of 6
- garlic sprouts 4 pieces
- red pepper one
- Jiang 3 tablets
- garlic 4-merous
- bean paste 30g
- white sugar 5g
- soy sauce 20g
- cooking wine 10g
Steps for Sichuan back to the pot
1
vegetables: five bouquets of 300 g soybeans, 30 g beans, 20 onions, 20 onions, 6 onions, 4 onions, 1 sugar, 5 g ginger, 3 large slices of garlic, 20 g sauce, 10g
2
Fire was fired from the pot, and five flowers were laid in the pot, and the little fire was burned to the sides and the oil was released。
3
Then we'll add peppers, ginger chips, soy sauce。
4
Add the bean petal sauce。
5
Add garlic, pepper, onions。
6
Add sauce, sugar, wine。
7
Finally add garlic seed, and you can cook it。
8
Let's goSichuan back to the pot Make Tips
When the meat slices are added to the pan, fry them patiently over medium to low heat until they curl up without becoming dry or burnt. Doubanjiang is an essential seasoning for this dish; without Doubanjiang, there is no Twice-cooked Pork. It is best to use Doubanjiang produced in Pixian County, Sichuan, for a more authentic flavor.