The First Dish of Sichuan Cuisine---golden Twice-cooked Pork
by Xinyi
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Wash the pork leg, put an appropriate amount of water in the pot to boil, add sliced ginger and pepper soup, add the meat and cook until it is just cooked (about 10 minutes, you can pierce the meat with chopsticks)
2. Pick up and soak in cold water, drain and put in the refrigerator freezer for two to three minutes
3. Take out and cut into thin slices
4. Cut the garlic sprouts into oblique knife sections
5. Finely chopped watercress
6. Heat the wok, drain the oil, add the meat slices and explode the oil
7. Until the meat slices are slightly rolled into a nest and fish out
8. Leave a little base oil in the pan, add the watercress and fry the red oil, and fry the flavor
9. Add soy sauce, sugar and stir well
10. Pour the fried meat slices into the pan, return to the pan and stir fry
11. Finally put in the cut garlic sprouts
12. Because the watercress and soy sauce have a salty taste, there is basically no need to put any more salt in it.
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