twice-cooked pork
By TayaRippin
Twisted pork is a traditional dish for cooking pork in Sichuan cuisine. It is also called boiled pork in western Sichuan. 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
- pig hind legs 300g
- Hangzhou pepper 100 grams
- laojiang appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- Pi County bean paste appropriate amount
- soybean paste appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- vegetable oil appropriate amount
- medium spice
- fried
- an hour
- ordinary
Steps for twice-cooked pork
1
Prepare the required raw materials.
2
Put the washed pork into a cold water pot, add the ginger slices and spring onions, put it to a boil, and remove it when it is cooked until it is 80 to 90 percent cooked.
3
Cut the pork into evenly thin slices and chop the Pi County bean paste.
4
Place the pan on fire, add vegetable oil to heat, add spring onions and ginger sections and stir fry until fragrant.
5
Add slices of meat and fry until color changes.
6
Add soy sauce and stir fry.
7
Then add bean paste, fermented bean sauce, soy sauce, and white sugar and stir-fry until colored.
8
Finally, add the Hangzhou pepper section and stir-fry until done.