Twice Cooked Pork

Name: Twice Cooked Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly; 50g Green garlic; 8g pepper; 15g Scallions; 15g Sliced ginger; 1 teaspoon Knorr Chicken Essence; 2 tbsp Cooking Wine; 1 tbsp Pixian Doubanjiang; 1/2 teaspoon Sugar; 3 tablespoons oil

by Knorr

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Twice-cooked pork is a well-deserved housekeeping dish in our house. Whether it is the daily diet at home or the gathering of relatives and friends, I will make the last one. The meat slices fried into a lamp-house and the green garlic sprouts are concealed with each other, and then wrapped in a clear and oily sauce, no one can resist the temptation of it. If you want to eat authentic twice-cooked pork without going to Shu, it is actually not difficult. It just requires you to have a pair of eyes to discover. When you think of making twice-cooked pork at home at night, does the pace of going home have to speed up?

Twice Cooked Pork

1. All ingredients

2. After the whole piece of pork belly is washed, put it in a pot filled with cold water, add sliced ginger, green onion, cooking wine, put the pork in cold water, boil it over high heat until the pork is completely discolored, remove it, and tighten with cold water

3. Cut the meat into large pieces with a thickness of about 3mm for later use. Wash the green garlic, cut diagonally into 3cm long pieces for later use, mince the bean paste

4. Put a little oil in the pot, heat to 50% heat, add ginger slices and peppercorns until fragrant

5. Add pork slices, stir-fry on high heat until the surface is slightly charred, then set aside and set aside

6. Leave the bottom oil in the pot, pour in Pixian bean paste, fry the flavor and red oil

7. Put pork slices in, add sugar and Knorr chicken bouillon

8. Finally, add the green garlic and stir quickly to get out of the pot. Twice-cooked pork with chicken essence is more delicious and full of aftertaste

Tips:
1. The meat should be cooked in a pot under cold water to avoid the protein outside the pork from solidifying at once, and the blood in the meat can not be precipitated; the green garlic does not need to be heated for too long, basically it can be out of the pot after it is dipped in hot air.
2. The addition of Knorr Chicken Essence has the effect of improving freshness, making the twice-cooked meat more delicious, richer and more layered, reflecting the unique charm of the ever-changing Sichuan flavor.