Sichuan Twice-cooked Pork (recommended)

Sichuan Twice-cooked Pork (recommended)

by gary

4.9 (1)
Favorite

Difficulty

Easy

Time

5m

Serving

1

I have always missed the twice-cooked pork with garlic sprouts that I used to eat when I was young. It was fried with freshly cooked pork belly. It was fragrant, delicious and spicy, with great color and taste. But someone has no feeling for twice-cooked pork, although I can just cook it for myself, but thinking about the difference in figure between the two, I only have to drool. Today, there are guests coming, haha, garlic seedlings twice-cooked pork comes out! Although it is not pork belly, it is also very fragrant.

Ingredients

Sichuan Twice-cooked Pork (recommended)

1. After washing the green garlic, cut into small pieces, drain the water and set aside

Sichuan Twice-cooked Pork (recommended) recipe

2. Pork with belt meat, cut into slices

Sichuan Twice-cooked Pork (recommended) recipe

3. Wash ginger, green onions, and garlic and chop; actually the amount is only half of the photo

Sichuan Twice-cooked Pork (recommended) recipe

4. Pour vegetable oil into the hot pot to heat up, put the meat slices into the pot, stir fry to get the oil, add the cooking wine and light soy sauce, stir and fry evenly

Sichuan Twice-cooked Pork (recommended) recipe

5. Pull the pork slices aside, use the remaining oil in the pan, saute the chopped green onion, minced ginger, minced garlic, and bean paste, stir-fry the sliced meat and bean paste evenly

Sichuan Twice-cooked Pork (recommended) recipe

6. Add green garlic and stir fry evenly

Sichuan Twice-cooked Pork (recommended) recipe

7. Add salt, stir-fry evenly, turn off the heat and take out the pot

Sichuan Twice-cooked Pork (recommended) recipe

Tips:

If the pork is fatter, there is no need to stir-fry it with oil.

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