How to Fry Delicious Sichuan Twice-cooked Pork?

Name: How to Fry Delicious Sichuan Twice-cooked Pork?
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork hind leg; 300g Garlic sprouts; 1 tablespoon Vegetable oil; 2 tablespoons salt; 1 tablespoon Pixian Doubanjiang; 1 tsp Sugar

by Scattered 2011

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

Twice-cooked pork is one of the classic dishes in Sichuan. Not only Sichuanese, but all over the country and even abroad, there are a large number of loyal fans of twice-cooked pork. There are many people who like to eat twice-cooked pork, but not many people who know how to make twice-cooked pork, so many people can only watch the twice-cooked pork on TV and drool~~O(∩_∩)O~~ However, the reputation of twice-cooked pork is great. , But the approach is actually very simple. All you need to do is prepare a bottle of authentic Sichuan Pixian Doubanjiang, and then follow the instructions below. The delicious and drooling twice-cooked pork is ready~"

Ingredients

500g Pork Hind Leg
300g Garlic Sprouts
1 tablespoon Vegetable Oil
2 tablespoons Salt

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1 tablespoon Pixian Doubanjiang
1 tsp Sugar

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How to Fry Delicious Sichuan Twice-cooked Pork?

1. Prepare the ingredients: wash the pork hind legs, wash and cut the garlic seedlings, and separate the garlic and white garlic seedlings;

2. Put the pork hind leg into a boiling pot and cook until the skin is soft;

3. Boil the pork hind leg until the chopsticks can be easily penetrated, turn off the heat and serve;

4. After cooling, cut into large slices;

5. Heat the wok, pour in an appropriate amount of vegetable oil, and continue to heat;

6. Add meat slices and stir fry;

7. If you like the fragrant taste, you can fry the meat a little bit more; if the mouth is not good, just fry it to the state shown in the picture;

8. Add Pixian bean paste and stir-fry with sliced meat;

9. Add an appropriate amount of sugar and continue to stir fry;

10. Stir-fry the pork slices until they are 9 minutes cooked, add garlic and stir fry;

11. Add garlic sprouts and stir fry;

12. Add appropriate amount of salt, turn off the heat, and start the pot; [Sichuan twice-cooked pork] is ready.

Tips:
1. Pixian bean paste has a salty taste, so you need to put less salt;
2. Twice-cooked meat should not be too fat or too lean. Too fat is greasy, and too thin is burnt.