Twice Cooked Pork

Name: Twice Cooked Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork belly; 4 pieces Green garlic; 4 slices ginger; Some Green onions; 15g Pixian Doubanjiang; 10g Sweet noodle sauce; 10g White sugar; 5g Tempeh; 10ml Soy sauce; 10ml Cooking Wine; Some Cooking oil

by Food world

4.7 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

Twice-cooked pork is a traditional home-cooked dish in Sichuan.
Twice-cooked pork originated from rural areas in Sichuan. In ancient times, it was called oil-fired pot, and most families in Sichuan made it. The so-called re-cooking means cooking again. The status of twice-cooked pork in Sichuan cuisine is very important. It has always been regarded as the first and the incarnation of Sichuan cuisine. When it comes to Sichuan cuisine, you must think of twice-cooked pork. Its color, fragrance, and color are eye-catching, making it the first choice for food. The ingredients are different. In addition to garlic sprouts (green garlic), you can also make twice-cooked pork with colored peppers, onions, leeks, and pot knuckles. Each family has its own secret recipe. "

Twice Cooked Pork

1. Wash the ingredients.

2. Cut green garlic into small pieces diagonally.

3. Finely chop tempeh, slice ginger, and cut green onion into sections for later use.

4. Add enough water to the pot, add sliced ginger, green onion, and washed pork belly.

5. Bring to a boil over high heat and cook for 10 minutes on medium heat. Chopsticks can penetrate the pork belly and remove it.

6. After letting it cool, cut into 0.3 cm thick slices.

7. Heat up another pot, add a little oil, and add the meat slices.

8. Stir fry slowly until the slices of pork are rolled up. At this time, the pork belly will fry a lot of oil and pour out the excess oil.

9. Push the pork belly to one side of the pot, leaving a little oil on the other side. Put the bean paste in the pot and stir-fry the red oil on low heat.