twice-cooked pork
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 half a catty
- garlic sprouts appropriate amount
- oil appropriate amount
- sweet sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for twice-cooked pork
1
Wash the pork belly, put appropriate amount of water, ginger slices, spring onion, star anise, and cinnamon into the pan. After the water is boiled, add the meat and cook until it is just cooked (about 10 minutes, you can poke through the meat with chopsticks), pick up and use cold water to soak slightly, drain
2
Cut the meat into large thin slices about 4 cm wide
3
Smash green garlic and cut into sections
4
Heat a wok, add oil, add meat slices and stir-fry until meat slices are slightly curled, drain meat slices and remove from the pan for later use
5
Remove the pan to make oil, add 1 tablespoon of oil to Pi County bean paste to stir fry red oil, add dried pepper, cooking wine, sugar, pepper, and shredded ginger into the pan and stir until fragrant
6
Put the pork slices into the pan, add sweet flour sauce, and stir fry with soy sauce
7
Put the garlic sprouts into the pan and stir fry
8
Remove the pan and load the platetwice-cooked pork Make Tips
1: Stir fry the meat dry to remove the greasy and enhance the taste. 2: It is recommended not to add salt (Pi County watercress, soy sauce, and sweet flour sauce are all salty) 3: Stir fry the garlic sprouts quickly and keep the bright green color of the garlic sprouts 4: Add some fermented beans in step 5 (if there is no stock, it will be saved)