Name: 【sichuan Cuisine】fragrant Dried Twice-cooked Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flesh with skin; 2 pieces Xianggan; 5 Hangjiao; A handful Fungus; A shallot; a small piece ginger; a little pepper; 1 spoon Pixian Douban; 1 spoon Soy sauce; 5g Sugar; Some salt; Some Chicken Bouillon Powder MSG; Some Peanut oil

【sichuan Cuisine】fragrant Dried Twice-cooked Pork

by Spring sister

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Twice-cooked pork is a very famous dish in our Sichuan-Chongqing region. The recipe is simple and widely used. The most classic is to use green garlic sprouts, green peppers and other side dishes. In addition to the well-known classic side dishes, we actually have a lot of ingredients that can be used as side dishes, such as dried fragrant, fungus, pine cauliflower, cabbage, garlic sprouts, tulip, croton curd, magnolia slices and so on.
Today I would like to share with you the practice of fragrant twice-cooked pork. "

【sichuan Cuisine】fragrant Dried Twice-cooked Pork

1. To remove the hair with skin and meat, it is best to use pork belly, which is more moisturizing. After the meat is washed, put it in the pot, add cold water, ginger slices, peppercorns, and cook until the chopsticks can be easily inserted into the pig skin. Let it cool and slice it, thicker and thinner.

2. Fragrant dried slices.

3. Hangjiao cutting hob.

4. Pick and wash the fungus. If the fungus is large, you need to change the knife.

5. Wash the ginger and green onions, cut the ginger into silk or thin slices, and cut the green onions into sections.

6. Wash the pot, heat it, add a small amount of peanut oil or rapeseed oil, heat to 40-50% heat, pour in sliced pork, ginger, and pepper, stir fry until the meat spit out oil and the aroma comes out.