How to Make Authentic Sichuan Twice-cooked Pork Meat

Name: How to Make Authentic Sichuan Twice-cooked Pork Meat
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly; 20 pcs pepper; 15 pieces Tempeh; 6 onion; 4 pieces Garlic sprouts; 1 piece Red pepper; 3 slices ginger; 4 cloves garlic; 30g Doubanjiang; 5g Sugar; 20g Soy sauce; 10g Cooking Wine

by Meaty Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

2

Sichuan twice-cooked pork, the fragrant twice-cooked pork gives you only one idea at the moment: a bowl of rice~~~~ Hee hee. Let's learn it! !

How to Make Authentic Sichuan Twice-cooked Pork Meat

1. Ingredients: pork belly 300g, bean paste 30g, tempeh 15 peppers, 20 green onions, 6 garlic sprouts, 4 red peppers, 1 sugar 5g, 3 large slices of garlic, 4 cloves of soy sauce 20g, cooking wine 10g

How to Make Authentic Sichuan Twice-cooked Pork Meat recipe

2. Start the pan on the fire, spread the pork belly in the pan, and fry on low heat until the oil is golden on both sides.

3. Then add pepper, ginger slices and tempeh and stir fry until fragrant.

4. Stir in the bean paste and stir well.

5. Add garlic, red pepper, and shallots and continue to fry.

6. Add soy sauce, sugar and cooking wine.

7. Finally, add the garlic sprouts, stir-fry the garlic sprouts, and then serve.

8. It's out of the pot~~It's delicious~~~~~

Tips:
When the meat slices are put into the pan, they should be patiently and slowly fry on a medium-low heat until the meat slices are curled and not burnt;
Doubanjiang is an essential condiment for this dish, no Doubanjiang and no twice-cooked pork. It is best to use the bean paste produced in Pixian, Sichuan, which has a more authentic taste.