twice-cooked pork
Twice cooked pork is a traditional dish for cooking pork in Sichuan cuisine in China. Every household in Sichuan can make it. Two-cooked pork is characterized by its unique taste, bright red color, fat but not greasy. The so-called returning to the pot means cooking again. As a traditional Sichuan cuisine, twice-cooked pork plays a very important role in Sichuan cuisine. Twice-cooked pork is often used as the first choice for Sichuan cuisine examinations. Twice cooked pork has always been regarded as the first and embodiment of Sichuan cuisine. When mentioning Sichuan cuisine, twice cooked pork must be thought of.
Recipe Recommendations
- pork hip tip 100 grams
- green pepper of 3
- red pepper one
- bean paste 2 teaspoons
- sweet sauce a teaspoon
- soy sauce appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- chicken essence appropriate amount
- oil appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for twice-cooked pork
1
Add water in the pan, add ginger and star anise to boil, add pork, cook until sixty-ripe, take out and cool.
2
Slice the meat thinly, cut the peppers into sections, and chop the onions, ginger and garlic.
3
Heat the pan and add the pork slices to stir-fry.
4
Add the bean paste and stir-fry until red oil comes out. Roll up the meat slices into a nest shape. Add cooking wine, and add sweet flour paste.
5
Add onions, ginger, and garlic.
6
Add the pepper section, stir-fry well, add a little light soy sauce, and finally add chicken essence and serve out.twice-cooked pork Make Tips
1. Choose fresh meat and put the meat in the water when boiling it. The cooked meat should be cooled before cutting it otherwise it will be fragile. 2. Try the saltiness of the bean paste to make sure that the bean paste with a normal amount of salt is particularly salty. Sometimes it is okay to add salt. 3. Dilute the sweet flour paste with water in a ratio of 1:2 before using it.