Sichuan Twice-cooked Pork

Name: Sichuan Twice-cooked Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly; 100g Green garlic sprouts; piece green pepper; piece Red pepper; Some Jiusan Freshly Squeezed Soybean Oil; Some Doubanjiang; Some Cooking Wine; piece ginger; 15 capsules pepper

by Leaf's Little Chef

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Sichuan twice-cooked pork really makes countless people unable to resist. Although I usually don’t eat fatty meat, it’s a different matter when the twice-cooked pork is served in front of you. The fatty but not greasy, slightly burnt twice-cooked pork is really an artifact for the meal. The fragrance of garlic sprouts The perfect combination of pork belly. Making twice-cooked pork at home is healthier than eating twice-cooked pork in a restaurant. You don’t need to put so much oil. You can avoid sugar, chicken essence, and MSG. It is very fragrant. You don’t need these fresheners at all, which reduces the amount of sugar and sodium. Ingestion is good for health.
The trick to cooked twice-cooked pork at home is that the meat must be stir-fried slowly to force out the oil. Just add a little oil before frying. The oil-fried green and red peppers and garlic sprouts from the pork belly are very fragrant, and the pork belly should be as lean as possible. Because lard has a high saturated fatty acid content, it is not advisable to eat more. Pixian Douban is the key to making this dish. The Pixian Douban Sauce must be finely chopped before use. It must be fried in red oil and then stir-fried with pork belly. Pixian Doubanjiang is relatively salty, and the garlic sprouts and peppers are very fragrant. So this dish does not need a lot of seasonings, and there is no need to increase the freshness and flavor. The recipe is quite simple, the taste is better than the restaurant’s, and the aftertaste is endless. There is no greasy feeling after eating. Let’s take a look at the details..."

Ingredients

300g Pork Belly
100g Green Garlic Sprouts
piece Green Pepper
piece Red Pepper
Some Jiusan Freshly Squeezed Soybean Oil
Some Doubanjiang
Some Cooking Wine
piece Ginger
15 capsules Pepper

Sichuan Twice-cooked Pork

1. Prepare the raw materials.

2. Put the pork belly in cold water and boil it until it's mature. Add the right amount of cooking wine and a few slices of ginger to the pot, and cook it until you can use chopsticks to move the skin of the pork.

3. Cut green peppers and red peppers into pieces.

4. Cut the garlic sprouts into sections, pat the garlic head with a knife, and cut into small sections diagonally.

5. Cut the ginger into slices and chop the bean paste finely.

6. Cut the pork belly into thin slices.

7. Heat up the pot, add an appropriate amount of 93 soybean oil and heat to 50% heat.

8. Add ginger and pepper and stir fry until fragrant, then add bean paste and stir fry to make red oil.

9. Add the pork belly and stir-fry slowly until the oil is out and the pork belly is slightly curled.

10. Add the green and red pepper and stir fry until the green and red pepper changes color.

11. Add the garlic sprouts and stir fry until the garlic sprouts are cooked.

12. Finished picture.

Tips:
Doubanjiang is relatively salty, so there is no need to add salt. This dish itself has a strong flavor. There is no need to add chicken essence, monosodium glutamate, soy sauce, sugar, etc. The taste is delicious and reducing the intake of seasonings is good for health.