Twice Cooked Pork

Name: Twice Cooked Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork Rump; Some Garlic sprouts; Some green pepper; Some Red pepper; Some ginger; Some Pixian Douban; Some Yongchuan tempeh; Some Soy sauce; Some Chicken Essence; Some Sugar; Some Rapeseed oil

by chuj2009

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Twice-cooked pork is a classic Sichuan cuisine. It is known as the top of Sichuan cuisine. It is a home-cooked dish that must be tested by Sichuan chefs every time they are tested. Almost every housewife in Chongqing and Sichuan will cook this dish. The twice-cooked meat sauce is rich in fragrant, fat but not greasy, and the color is bright red, which is loved by everyone. "

Twice Cooked Pork

1. The pork rump is roasted and cleaned.

2. Put it in a pot and boil it.

3. After the meat is cooked, take it out and cool and slice it.

4. Wash the green peppers, red peppers, garlic sprouts, and ginger, cut into pieces or sections for later use.

5. After the pot is hot, add a small amount of vegetable oil to cook, add the meat slices and stir fry.

6. When the meat slices fat out, add sliced ginger, Pixian Douban, Yongchuan Douchi when it is curled into a dimple shape, stir fry, and finally add dark soy sauce and sugar.

7. Add garlic sprouts and stir fry.

8. Add green peppers and red peppers and stir fry.

9. Finally, add chicken essence, stir fry, turn off the heat, and transfer to the plate.

Tips:
1. It is best to use local pork fed with rural food, so that the fried twice-cooked pork will be soft and tender, and more delicious.

2. You can also add pickled ginger and pickled peppers to stir-fry twice-cooked pork to add a delicious hot and sour taste.