Name: Twice Cooked Pork
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 100g Green garlic; 1 tablespoon Bean Spicy Sauce; 1/2 tbsp Soy sauce; 1 shallot; 3 slices ginger; 2 capsules star anise; 1/2 tbsp Cooking Wine; 1/2 teaspoon Sugar; 1 tbsp Vegetable oil

Twice Cooked Pork

by West Horse Gardenia

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Twice-cooked pork is a characteristic dish of the Han nationality. Twice-cooked pork has always been considered the first of Sichuan cuisine and the incarnation of Sichuan cuisine. The so-called re-cooking means cooking again. Its unique taste, bright red color, fat but not greasy, is a classic appetizer.

Twice Cooked Pork

1. Prepare all ingredients

2. Slice green onion, slice ginger

3. Wash the green garlic and cut into diagonal slices

4. Rinse the pork belly and blanch it in water

5. Put the blanched pork belly into the soup pot, add green onion, ginger, star anise, cooking wine and appropriate amount of water, bring to a high heat and turn to a low heat to simmer for 30 minutes, then use chopsticks to pierce it through.

6. Remove the cooked meat and let cool

7. Cut into large slices, not too thin

8. Pour a small amount of vegetable oil into the pot, add the meat slices, stir-fry until the fat in the meat is low, then add shredded ginger and stir-fry evenly

9. Add a spoonful of bean curd sauce and stir fry evenly

10. Cook the cooking wine, add soy sauce and sugar, stir fry evenly

11. Pour the green garlic and add a spoonful of water

12. Stir fry evenly

Tips:
Don't cut the cooked meat too thinly. You can add sweet noodle sauce to the cooking process to make it more delicious. The bean paste is already very salty, so don't add any more salt.