Twice Cooked Pork

Name: Twice Cooked Pork
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Pork (back butt tip); 75g Garlic sprouts; 1 small piece ginger; 1 stage very light blue; More than 10grains pepper; 20g Rapeseed oil; 25g Pixian Douban; 10g Red soy sauce

by Tail's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Sichuan cuisine is one of the four major cuisines. Due to the two great migrations in history, Sichuan has become a gathering area for immigrants. Sichuan cuisine also draws on the strengths of others. It not only integrates the cooking methods of other cuisines, but also can Self-contained and unique. Therefore, you can see the shadows of other cuisines in dishes such as dry roasted fish and salty roasted white in Sichuan cuisine. If there are any dishes that are unique and homemade in Sichuan cuisine, twice-cooked pork must be one of them.
Twice-cooked pork is the first of the three classic sacred products of Sichuan cuisine, "twisted-boiled, Kung Pao, and Yuxiang", but everyone can make it, and every family is different. As the first dish in Sichuan cuisine, every household has different practices. It is said that the ancient Shu people re-fried the cooked tribute pork for ancestor worship and then consumed it, thereby inventing the twice-cooked pork, while the modern Sichuanese have carried forward the twice-cooked pork, such as green peppers, garlic stalks, Guokui, and braised pork heads. .. It's really a lot of changes, and the taste is very different.
As the saying goes, it is always changing, so what is the most traditional method and the most traditional taste of twice-cooked pork?
In fact, it doesn't matter what the traditional twice-cooked pork tastes like. What is important is that the twice-cooked pork is no longer a dish, but represents a cooking method.
Most of the friends who love Sichuan cuisine know that there is a "Li Zhuang white meat", also known as Dadao white meat. A large piece of cold white meat that is 20 or 30 centimeters long and ten centimeters wide challenges the nerves of the diners and stirs the taste buds of the diners. Not many people know "Lianshan Huiguorou". For the first time, the diners who saw Lianshan Boiled Pork would be amazed by the slices of red and fragrant meat that are bigger than a slap, and they can't resist the temptation of the endless scent of delicious food.
The seasoning of Lianshan twice-cooked pork is extremely simple and traditional, just watercress, soy sauce, garlic sprouts, but its fat and not greasy, the lean meat is fragrant but not woody, the meat is overflowing, the taste is salty, and the red and bright meat is embellished With the green garlic sprouts, the twice-cooked pork is indeed the ultimate, and it can be called the best of the twice-cooked pork. And using the simplest method to cook the most delicious dishes, I think this should be the highest state of cooking.

Ingredients

250g Pork (back Butt Tip)
75g Garlic Sprouts
1 small piece Ginger
1 stage Very Light Blue
More than 10grains Pepper
20g Rapeseed Oil
25g Pixian Douban
10g Red Soy Sauce

Twice Cooked Pork

1. Pork should use two-cut meat, that is, pig buttocks.

2. Wash the garlic sprouts and cut diagonally into 1-inch long sections. Chop the watercress finely and set aside.

3. Clean the pork, put it in boiling water, add green onion, pepper, and ginger to keep the water in a slightly boiling state, and cook for 30 minutes.

4. Take out the cooked pork and soak in cold water until cool.

5. Slice the whole piece of pork into large pieces.

6. Put oil in a pan over high heat and stir-fry the meat until it starts to curl.

7. Set the pork slices aside, put the watercress in the middle of the pot and fry it to create a fragrant flavor.

8. Transfer the meat to the middle of the pot and stir fry the watercress evenly.

9. Put red soy sauce, add garlic sprouts and stir fry evenly.

Tips:
1. For pork, choose what Sichuanese call "two-cut meat", that is, the tip of the pig's buttocks. The so-called two-knife meat refers to the piece of meat that is close to the hind leg after the pig tail is cut off, because it is the second cut when it is cut, and it is called the second-knife meat as the name suggests. The fat part of the first knife is too much, so it is discarded; the second knife is evenly fat and thin is the best material for frying the cooked pork. The cooked pork will be tender and slag after being fried, fat but not greasy, thin and thin. No firewood.
2. The whole piece of second-knife meat will be very large, but it is best not to divide it and cook it as a whole. If it is cut into small pieces and cooked, the cooked meat will not be tender enough, and the lean meat will be more woody. Cook the whole piece of meat for 30 minutes. The center part will not be fully cooked. Don’t worry, the fried meat will be tender. If it is fully cooked, the outer part will be overcooked. Soak the cooked meat in cold water because the temperature of the freshly cooked meat is very high and will continue to mature. If it is allowed to cool naturally, it is equivalent to cooking for a few more minutes.
3. The traditional stir-frying method also needs to add salt to taste, but now the watercress is heavy in salt, and it is salty enough after adding soy sauce, so you can add less salt or no salt.
4. The traditional twice-cooked pork uses red soy sauce (red soy sauce is red soy sauce, not the copy of red soy sauce as mentioned on the Internet). Friends who can't buy red soy sauce can use light soy sauce instead, and add a little sugar to taste.
4. When frying, it should be done in one go, the time should be short, and the meat will not be tender enough for a long time.
5. Stir-fry the garlic seedlings until they are 8 minutes old, and they will be just right when they are served. If they are fully cooked, they will look soft and unsightly.