The First of Sichuan Cuisine ~ Twice-cooked Pork with Dried Tofu
1.
Buy fresh pork belly from the vegetable market and wash it with the skin and hair removed. Add water and ginger to the pot and cook the pork belly
2.
Cut the dried bean curd knife into thin slices, remove the old leaves and roots of the garlic sprouts, wash and cut the garlic sprout heads with a knife obliquely. The cut diameter and leaves are opened for later use. Try to insert the pork belly boiled in the pot with chopsticks. When the blood overflows, pick it up and slice it, mince the old ginger, and cut all the ingredients for later use.
3.
Add a little cooking oil to the pot
4.
Add the peppercorns
5.
Then add the grated ginger
6.
Stir-fried pork belly is slightly transparent, rolled up, and oily
7.
Add the bean paste soy sauce and white sugar, and stir-fry to get a red oil color and fragrant
8.
Push the meat while adding dried tofu and stir fry
9.
Add the garlic sprouts and fry them until they are sixty-seven mature
10.
Add garlic leaves and stir-fry all the ingredients evenly. When the garlic leaves are ripe, they will be ready to cook. The charred and fragrant twice-cooked pork is on the stage. The dried tofu is soft and smooth and delicious. The third-line meat has a rich and delicious aftertaste. Everyone loves to eat in Sichuan and Chongqing!
Tips:
1. It is best to separate the garlic sprouts after they are cut and open them. When frying, the pork belly (three-threaded meat) is cooked until there is no blood in the inside, and it should not be cooked too soft. 3. Because the meat needs to be oiled when it is fried. Just add a little cooking oil
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