Twice Cooked Pork

Name: Twice Cooked Pork
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork belly; 100g Scallions; Some Garlic slices; 2 tablespoons Pixian Doubanjiang; 2 tablespoons Cooking Wine; 1 tablespoon Sugar; 1 tsp salt; 1 tablespoon Soy sauce

by Xu Jinghui-

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

As a famous Sichuan dish, twice-cooked pork is very important in Sichuan cuisine. Sichuan cuisine often uses twice-cooked pork as the first choice for grading examinations. Twice-cooked pork has always been regarded as the top of Sichuan cuisine. When it comes to Sichuan cuisine, it is necessary to think of the choice of three layers of good-quality twice-cooked pork, plus bean paste and green onions. The taste is unique, fat but not greasy, and the color is eye-catching. "

Ingredients

250g Pork Belly
100g Scallions
Some Garlic Slices
2 tablespoons Pixian Doubanjiang
2 tablespoons Cooking Wine
1 tablespoon Sugar
1 tsp Salt
1 tablespoon Soy Sauce

Twice Cooked Pork

1. Slowly boil pork belly with skin in a hot pot under cold water, cook until it is ripe, take it out and let it cool naturally (the chopsticks can be inserted).

2. Cut the boiled pork belly into thin slices and slice the green onions into diagonal sections.

3. Add corn oil to the pot and heat the pot over high heat, add Pixian bean paste and fry until it is fragrant

4. Add the sliced meat and garlic to the pan, stir fry until the meat is curly, and the fat is the best, so that the oil of the pork is fried out and it doesn't taste greasy.