Sichuan twice-cooked pork
By KaleighStark
Twisted pork is a traditional dish for cooking pork in Sichuan cuisine in China. 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
- pork belly 500 grams
- green garlic 4 pieces
- red pepper one
- pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- Pi County bean paste appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Sichuan twice-cooked pork
1
Wash the pork belly for later use;
2
Pour water into the pot, put pepper, ginger, and onion to boil, add pork belly medium cooked, about 5 minutes;
3
Remove and dry until warm and cut into thin slices;
4
Cut the peppers into diamond-shaped slices and cut the green garlic into sections;
5
Heat the pan and add the oil, add the pork belly and stir-fry over low heat until the oil comes out;
6
Add soy sauce and bean paste;
7
Add red peppers and green garlic and stir fry for a while;
8
Add a little MSG and stir well before serving.
9
Sichuan twice-cooked pork with unique taste and bright red color.Sichuan twice-cooked pork Make Tips
1. Be sure to use low heat when frying pork belly.