Sichuan Twice-cooked Pork

Name: Sichuan Twice-cooked Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g pork; Some Garlic sprouts; 1 piece green pepper; 2 pcs Red pepper; 1 piece ginger; 1 head garlic; 2 tablespoons Cooking Wine; Some shallot; 1 tablespoon Douban; 1 tablespoon Sweet noodle sauce

by anankitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Twice-cooked pork is a traditional dish of cooking pork in Sichuan cuisine. Twice-cooked pork is characterized by its unique taste, bright red color, and fat but not greasy. As a traditional Sichuan cuisine, twice-cooked pork is very important in Sichuan cuisine. Sichuan cuisine often uses twice-cooked pork as the first choice for grading examinations. Twice-cooked pork has always been considered the first of Sichuan cuisine and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, you must think of twice-cooked pork.

Sichuan Twice-cooked Pork

1. After the pork is cleaned, boil it with water, add a little cooking wine, ginger slices, and green onions to the water

2. After the meat is cooked and cold for a while, cut the meat into thin slices

3. Put a little oil in the pan, put the meat in the pan and burst it

4. After the meat is cooked, I fish it out and it’s dry.

5. Pour oil in the pan and fry ginger and garlic. After the ginger garlic rice is sautéed until fragrant, put the watercress in and fry until the color and aroma are obtained.

6. After the seasoning is fragrant, pour the meat in and stir fry

7. After the meat slices have fully absorbed the flavor of the condiments, pour the ingredients in and fry together, add salt, chicken essence, and sugar