Classic Sichuan Cuisine, Good Dishes for Dinner---twisted Pork

Name: Classic Sichuan Cuisine, Good Dishes for Dinner---twisted Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly with skin; Some Garlic sprouts; Some ginger; Some Minced garlic; Some Red pepper; Some shallot; 5-6 capsules pepper; a little Cooking Wine; 2 tablespoons Soy sauce; 2 tablespoons Pixian Doubanjiang; 1 tablespoon Tempeh; 1/2 spoon Sweet noodle sauce; a little Sugar

by kiss war girl

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Twice-cooked pork is very popular in most Chinese restaurants, and there are very few people who do not like to eat twice-cooked pork. Stir-fry twice-cooked pork alone or topped with twice-cooked pork. The unique taste is always endless aftertaste, and I want to eat it again.
Twice-cooked pork is also known as boiled pork. Legend has it that this dish was used in the first and fifteenth day of the first and fifteenth day of the Sichuanese ritual. At that time, the practice was mostly boiled first, and then stir-fried. At the end of the Qing Dynasty, there was a Hanlin named Ling in Chengdu. He changed the original boiled and fried twice-cooked pork to remove the fishy smell from the pork first, steam it in a water-proof container, and then fry it into a dish. Because it is steamed for a long time until it is cooked, the loss of soluble protein is reduced, and the rich and delicious meat is maintained, the original taste is not lost, and the color is red and bright. Since then, the well-known Jincheng's long-steamed twice-boiled pork has spread. "

Classic Sichuan Cuisine, Good Dishes for Dinner---twisted Pork

1. Add pepper, sliced ginger, green onion, enough water to boil in the pot, add pork belly and boil until it is mature and remove.

Classic Sichuan Cuisine, Good Dishes for Dinner---twisted Pork recipe

2. Let cool and cut into thin slices.

3. Wash the garlic sprouts and cut into sections diagonally; remove the stalk of the red pepper and cut into diamond-shaped slices.

4. Heat the pot, add pork belly slices and fry until the oil is in the shape of "Dengzhanwo".

5. In a separate pot, sauté ginger and garlic.

6. Stir in Pixian bean paste, fragrant and produce red oil.

7. Pour in pork belly slices, cook in soy sauce and stir fry evenly.

8. Add a little sweet noodle sauce and sugar to taste.

9. Add garlic sprouts and red peppers and stir-fry until they are broken, then serve.

Tips:
1. The meat must be boiled under the water to seal the moisture inside, and the cooked dishes will be more moisturized. Before cooking, put ginger slices, green onions, and peppercorns in the water to get the aroma, and then put the meat into the boil.
2. Add sweet noodle sauce to make the flavor strong, so don't use too much; second, add a little sugar, because the twice-cooked meat needs a little sweetness. The sweet noodle sauce has a strong taste, and the white sugar has a thick taste.
3. It is best to use the second-cut meat from the hind leg for the twice-cooked meat, which is the pointy piece of pork butt meat. If you can't buy it, either hind leg meat or pork belly can be used.