twice-cooked pork
By MattieSporer
Two-cooked pork is a traditional dish for cooking pork in Sichuan cuisine in China. It is also called boiled pork in western Sichuan and can be made by every household. 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 most authentic Sichuan food nationwide! The embodiment of Sichuan cuisine, when mentioning Sichuan cuisine, you must think of twice-cooked pork.
Recipe Recommendations
- pork belly 1 kg
- pepper appropriate amount
- green garlic appropriate amount
- garlic 2 cloves
- ginger slices 4 tablets
- dried chili 2 pieces
- Pi County bean paste 1 scoop
- sweet sauce 1 scoop
- chicken essence appropriate amount
- cooking wine 1 scoop
- slightly spicy
- burn
- ten minutes
- simple
Steps for twice-cooked pork
1
Prepare the materials.
2
Chop the ginger, garlic, and dried peppers.
3
Wash the green garlic and cut it into sections.
4
Pour water into the pot and add cooking wine. After boiling ginger slices, add the pork belly to boil. (Insert it with a toothpick and no blood will spill out)
5
Remove the pork belly, rinse it well, and cut it into slices.
6
Pour the oil into the pan and heat it up, add the pepper and saute until fragrant.
7
Remove the fried pepper, and add the ginger slices, garlic slices, and dried peppers to stir-fry.
8
Add pork belly and stir fry well.
9
Add 1 teaspoon of bean paste, 1 teaspoon of sweet flour paste, appropriate amount of chicken essence, and stir fry well.
10
Finally, add the green garlic and stir-fry well before serving immediately.
11
Because the pork belly is cooked, it smells good together with the skin! The bean paste was a little salty, so I didn't put any salt in it.
12
Because the pork belly is cooked, it smells good together with the skin! The bean paste was a little salty, so I didn't put any salt in it.