Twice cooked pork is a classic Sichuan dish. It tastes spicy and sweet, with lingering fragrance on the lips and teeth.
Personal feeling: The lean meat made from fried pork belly is slightly dry, the fat meat and skin are transparent, and the taste is strong and fragrant.
twice-cooked pork
Recipe Recommendations
- pork belly 500 grams
- garlic sprouts appropriate amount
- douchi appropriate amount
- Pi County bean paste appropriate amount
- ginger appropriate amount
- medium spice
- fried
- ten minutes
- simple
Steps for twice-cooked pork
1
Put the pork belly into the water pot, add star anise, fragrant leaves and other spices and cook for about 30 minutes, and use chopsticks to tie it through.
2
Cut the cooled pork belly into thin slices with a knife, and the thickness should be moderate.
3
Wash the garlic sprouts and cut them into oblique sections.
4
Add a little cooking oil to the pan and fry the pork belly slices over low heat.
5
Stir up the pork belly until the fat is slightly transparent. Remove a small part of the stir-fried oil and add a few slices of ginger.
6
Add 1 tablespoon of tempeh and stir fry well.
7
Add a tablespoon of Pi County bean paste and stir-fry well.
8
Finally, add garlic sprouts and stir fry slightly.