Twice Cooked Pork
by Saifi
Favorite
Difficulty
Normal
Time
20m
Serving
2
When I was in school, I belonged to a small and fat type, basically I couldn't even see my waist. It's not because I have a big appetite or love to eat snacks. Zhengerba can be regarded as a person who gains weight even after drinking water. I love beauty, so the meals in the cafeteria are basically vegetarian dishes, and every time they eat one or two, they have to scoop half of them, that is, only 0.5 taels of rice for each dinner. Seeing classmates with big fish and meat is not indifferent, especially when someone eats twice-cooked meat, I feel really slanderous in my heart. Therefore, I usually wait for my classmates to eat almost the same before going to cook. At that time, my face was pale, and my classmates all said that I was fat, but in fact, I was a typical puffiness.
After graduating from work, I also started to eat meat every day, but the meat on my body was lost, and now I have become a lean body. Finally, I can eat meat with big mouthfuls and eat big bowls. I think what a happy thing it is.
Twice-cooked pork is a traditional Sichuan dish that every family can make. It has a strong taste and is a good dish for dinner. Go to the market to choose a piece of fresh hind leg meat that is fat, four thin, six wide and three fingers, and then cooked, seasoned, and delicious. We tend to water the bones and meat, and like to cook under cold water, which is good for removing blood stains. But it's different when cooking twice-cooked meat. You must boil it under the water to seal off the moisture inside and make the cooked dish more moisturized. Before cooking, it is best to put ginger slices, green garlic sprouts, and peppercorns in the water to get the aroma, and then put the meat into the boil. When frying, if you use rapeseed oil, it can match the meat slices for better results.
As a native of Sichuan, when I first arrived in the south, I especially disliked their fried pork. Because our customary practice is to cook the pork with skin, the skin must be yellowed on fire, or burned in a dry blanching pot, and then scraped and cleaned, in order to well remove the peculiar smell on the pigskin. In the south, it is basically washed directly and put into the pot. The meat tastes insufficient and the peculiar smell is mixed, which is a pity. This should belong to the difference of regional food culture, without any derogatory meaning. The authentic Cantonese cuisine is exquisite and diverse in styles, which not only retains the nutrition of the food, but also has excellent visual and taste stimulation. Therefore, for countless times, I was fortunate that I was born in this diversified food country and experienced the joys of life brought by various foods. "
After graduating from work, I also started to eat meat every day, but the meat on my body was lost, and now I have become a lean body. Finally, I can eat meat with big mouthfuls and eat big bowls. I think what a happy thing it is.
Twice-cooked pork is a traditional Sichuan dish that every family can make. It has a strong taste and is a good dish for dinner. Go to the market to choose a piece of fresh hind leg meat that is fat, four thin, six wide and three fingers, and then cooked, seasoned, and delicious. We tend to water the bones and meat, and like to cook under cold water, which is good for removing blood stains. But it's different when cooking twice-cooked meat. You must boil it under the water to seal off the moisture inside and make the cooked dish more moisturized. Before cooking, it is best to put ginger slices, green garlic sprouts, and peppercorns in the water to get the aroma, and then put the meat into the boil. When frying, if you use rapeseed oil, it can match the meat slices for better results.
As a native of Sichuan, when I first arrived in the south, I especially disliked their fried pork. Because our customary practice is to cook the pork with skin, the skin must be yellowed on fire, or burned in a dry blanching pot, and then scraped and cleaned, in order to well remove the peculiar smell on the pigskin. In the south, it is basically washed directly and put into the pot. The meat tastes insufficient and the peculiar smell is mixed, which is a pity. This should belong to the difference of regional food culture, without any derogatory meaning. The authentic Cantonese cuisine is exquisite and diverse in styles, which not only retains the nutrition of the food, but also has excellent visual and taste stimulation. Therefore, for countless times, I was fortunate that I was born in this diversified food country and experienced the joys of life brought by various foods. "
