Twice Cooked Pork

Name: Twice Cooked Pork
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Two-cut meat with skin; 15g Tempeh; 15g Sweet noodle sauce; 8-10 capsules Peppercorns; 20g Doubanjiang; 8g Sugar; 1 piece ginger; 10g garlic; 10g shallot; 50g Green garlic sprouts; 5g Cooking Wine

by Food Fun Vegetable House

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Whenever you mention twice-cooked pork, you can't stop drooling. Every household will make it, but the taste and texture of each house are slightly different. It's as big as New Year's Day, and it's small as a daily meal. Twice-cooked pork can always interpret its own roles and characteristics. [Welcome to exchange food, please search WeChat public account: "Shiqucaiwu" or directly add EJM2467]

Twice-cooked pork is loved by everyone for its unique taste, bright red color, and fat but not greasy characteristics. The so-called re-cooking means cooking again. After the process of cooking, pre-frying, and re-frying, the meat slices are fried with excess oil, so they are not greasy at all. Served with bean paste, tempeh, and sweet noodle sauce, it is savory and fragrant. It is worthy of being the top of Sichuan cuisine.

The seemingly simple twice-cooked pork is the first choice for Sichuan cooking. From the materials, to the knives, to the heat, to the choice of ingredients, all of them consider the level of a Sichuan chef. Good twice-cooked pork is made in one go, oily but not greasy, and the curled edges like a lamp are really beautiful.

A plate of classic twice-cooked pork is a good dish for dinner.

Twice Cooked Pork

1. Prepare raw materials in advance

Talking: It’s better to choose two-slice meat to make twice-cooked pork, because the two-slice meat is fat and thin, not easy to separate, and easy to shape.

2. Singe the pork with two cuts, clean it, put it in water with onion, sliced ginger, and peppercorns and cook until it is broken

Talking: The meat needs to be singed and cleaned, and then pan under cold water. Put in the shallots, peppercorns, and ginger slices to remove the fishy and greasy. The cooked meat has no fishy smell.

3. The garlic sprouts are smashed and cut into 2-3 cm cutting blades. Talking: Before cutting the garlic sprouts, use the back of the knife to break the garlic sprouts, which is conducive to the fragrance of the garlic sprouts.

4. Chop garlic and ginger separately

5. Cut the cooked two-knife meat into 0.2 cm thick slices. Talking: The slices of meat should not be too thick, and they will not roll up easily if they are thick.

6. Pour oil into the pan and heat the whole pan (also called pan-making), then add the cut meat slices and stir-fry continuously, so that the meat slices are evenly heated. During the frying process, the meat slices will slowly become rolled and the oil will come out. Wait until all the meat slices Change the volume, take it out and talk about it: one of the criteria for measuring a qualified plate of twice-cooked pork is that the sliced meat should be rolled up and turned into a light bulb nest.

7. Leave a proper amount of oil in the pot and sauté the crushed ginger, garlic, bean paste, and tempeh until fragrant

8. Then add in the meat slices just removed, stir fry evenly, add the sweet noodle sauce, sugar, and salt to taste

9. Pour the garlic sprouts before starting the pan, and quickly stir a few times to get out of the pan and talk: Put the garlic sprouts just before they are out of the pan. This will ensure the garlic sprouts are crisp in color and retain the fragrance of the garlic sprouts.

10. A plate of steaming twice-cooked pork is ready

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