1. This piece of meat is taken from the refrigerator. It’s not good to be too thin. It’s best to choose pork belly. The first line is fat and the other is thin.
2. Meat in a pot under cold water, boil for about ten minutes after the water is boiled, add some cooking wine and ginger to the water
3. Prepare other ingredients while the meat is cooking
4. Slice the ginger and cut the pickled pepper into small pieces. Pickled peppers are not necessary. The family needs to prepare new peppers, so I have to quickly solve the previous ones, so I just threw two of them.
5. Thinly sliced meat, fat and thin
6. Heat oil, add ginger slices and pepper to stir fragrantly
7. In this step, the oil of the pork belly is boiled out, so that the meat tastes fragrant and not greasy. Fry the meat slices until they are browned and the edges are slightly rolled.
8. Next is the soul of Sichuan cuisine-Doubanjiang, plus a spoonful of sugar to enhance the flavor, you can feel the rich aroma at this time
9. The bean paste is completely fused with the meat. When the aroma is the strongest, the garlic sprouts are easy to cook. You can cook them with a little stir-fry twice.
10. I feel that you can eat two bowls of rice just with the twice-cooked pork!
Tips:In our hometown, twice-cooked pork is a common dish. Usually a large piece of white meat is boiled at noon, sliced and served with water vegetable (bean paste)-this is another famous dish in Shu, white meat, and at night, the white meat that is not eaten will be served with a little home-made vegetable dish. It is made into twice-cooked pork. And the soup of boiled meat will not be wasted, a little winter melon or cabbage becomes a soup dish. Therefore, to me, twice-cooked pork is about re-cooking. It is really a home-cooked dish that makes the best use of pork and is extremely casual. Sometimes I see people arguing whether to add garlic sprouts, green peppers, or lotus white to the authentic twice-cooked pork, which makes it funny. Isn't it what I think is delicious? How can such a random dish come from authentic? Even the so-called Pixian Doubanjiang, the soul of Sichuan cuisine, is rarely used by the families I know around, because we all make Doubanjiang by ourselves, and the taste can be said to be the same for each family. So if you learn to make this twice-cooked pork dish, please feel free to do it. It’s homely that suits your taste best.
