Sichuan Twice-cooked Pork

Sichuan Twice-cooked Pork

by Ge Sijia

4.9 (1)
Favorite

Difficulty

Normal

Time

20m

Serving

2

Twice-cooked pork is a traditional dish of cooking pork in Sichuan cuisine, and it is also called boiled pork in western Sichuan. Every household in Sichuan can make it. Twice-cooked pork is characterized by its unique taste, bright red color, and fat but not greasy. The so-called re-cooking means cooking again. 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. "

Ingredients

Sichuan Twice-cooked Pork

1. Wash the pork belly and set aside;

Sichuan Twice-cooked Pork recipe

2. Pour water in the pot, boil the pepper, ginger, and green onions, add the pork belly to a ripening level, about 5 minutes;

Sichuan Twice-cooked Pork recipe

3. Remove and dry until warm and cut into thin slices;

Sichuan Twice-cooked Pork recipe

4. Cut the chili into diamond-shaped slices, and cut the green garlic into sections;

Sichuan Twice-cooked Pork recipe

5. Heat the wok and pour the oil, stir-fry the pork belly on low heat until the oil comes out;

Sichuan Twice-cooked Pork recipe

6. Add light soy sauce and bean paste;

Sichuan Twice-cooked Pork recipe

7. Add the red pepper and green garlic and stir fry for a while;

Sichuan Twice-cooked Pork recipe

8. Add a little monosodium glutamate and stir well before serving.

Sichuan Twice-cooked Pork recipe

9. Sichuan twice-cooked pork with unique taste and bright red color.

Sichuan Twice-cooked Pork recipe

Tips:

1. Be sure to use low heat when sautéing pork belly.

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