Name: Twice Cooked Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork belly; 100g Green garlic; 20g Pixian Doubanjiang; 10ml Cooking Wine; 2g Sugar; 10ml Soy sauce; Some shallot; Some ginger; Some garlic; Some Red chili; 15 capsules pepper

Twice Cooked Pork

by Good baking ~ teaching service of steaming and baking

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

As the saying goes, "If you don't eat twice-cooked meat when you enter Shu, it means you haven't visited Sichuan", which shows how much weight it holds in the minds of Sichuan people.

The so-called re-cooking means cooking again. The dishes produced in this way have a unique taste, bright red color, fat but not greasy, and a strong flavor in the mouth. Sichuanese call the cooked pork boiled pork. There is no "boil" method in cooking skills. It combines the four methods of stir-frying, simmering, stir-frying and deep-frying, so that the cooked dishes have the flavor characteristics derived from the four methods.

For authentic twice-cooked pork, pesto sprouts should be used as ingredients. In Sichuan, as soon as the summer and autumn seasons, this kind of thin and long garlic sprouts are on the market, people know that it is a good time to eat twice-cooked pork in the year. "

Twice Cooked Pork

1. 400g pork belly, 100g green garlic, green onion, ginger, garlic, red pepper, 15 pieces of pepper, Pixian bean paste 20g, 10ml cooking wine, 2g sugar, 10ml soy sauce.

2. After washing the pork belly, put it in a perforated steaming tray, and put onion and ginger slices. Put it in the middle layer of the Fangtai steamer, adjust to the normal steaming mode at 100℃, and steam for 25 minutes.

3. Cut the pork belly into thin slices after cooling.

4. First pat the white part of the green garlic with a knife, and then cut all of them diagonally into sections for later use. Mince scallion, ginger and garlic, and diced small red pepper for later use.

5. Put an appropriate amount of oil in the pot, stir fragrant chili, pepper, scallion, ginger and garlic when the oil is hot. Continue to add the pork slices and stir fry until it becomes transparent, and the edges are slightly rolled up and served. The oil in the pot remains.