twice-cooked pork
Twice cooked pork in Sichuan cuisine is one of my favorite dishes. When I go to ten restaurants, there are ten ways to make it, each with its own flavor. It is said that every family in Sichuan must know how to make twice-cooked pork. As a traditional Sichuan dish, it shows that its status is extraordinary. Today, I will also make this classic Sichuan cuisine, using traditional methods.
Recipe Recommendations
- pork belly 400 grams
- green pepper of 2
- green garlic 200 grams
- red pepper of 2
- Pi County bean paste 2 tablespoons
- douchi 10 grams
- white sugar 5 grams
- chicken essence appropriate amount
- peanut oil appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for twice-cooked pork
1
Ingredients: pork belly, you can also use pork rump meat, commonly known as second-knife meat.
2
Ingredients: green and red pepper, green garlic, fermented bean, Pi County bean paste.
3
Put the meat in cold water, bring to a boil over high heat, cook until the meat is just cooked, and cut into thin slices after the meat cools.
4
Put the meat in cold water, bring to a boil over high heat, and cook until the meat is just cooked (use chopsticks to penetrate the blood without seeping). After the meat cools, cut into thin slices.
5
Heat up the oil pan and stir-fry the meat slices.
6
When the meat slices are oily and slightly curled, add Pi County bean paste and stir-fry well
7
Then add chopped black beans and stir-fry until fragrant.
8
Add green and red peppers and stir-fry until green is off
9
Finally, add the green garlic and stir-fry until fragrant.
10
Finally, add sugar, and the chicken essence can be seasoned and served.twice-cooked pork Make Tips
1. Cut the meat thin before it can be rolled. 2. When cooking meat, be sure to put it in the pan with cold water. You can put some ginger slices, green onions, and cooking wine in the pan to remove the fishy smell. 3. Add ingredients in order.