Twice Cooked Pork

Name: Twice Cooked Pork
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Pork (back butt tip); Some Peanut oil; 1 piece Red pepper; a little Sugar; 1 tsp Cooking Wine; 2 cloves garlic; 1 tablespoon Doubanjiang; Some water

by Little dog owner_CSY

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Twice-cooked pork is a traditional dish of cooking pork in Sichuan cuisine, and it is also called boiled pork in western Sichuan. Every household in Sichuan can make it. The so-called re-cooking means cooking again.
The pork used for this twice-cooked pork: pork hip is commonly known as Erdaorou. I often hear MAMA say [Meat Head] (Cantonese). I've been struggling to hear it. Later, I listened to the explanation from the aunt who sold pork. She directly said that the first cut, the second cut @#￥%%! . . . Still poor understanding. . . Finally, I searched it online, good fellow. . . Finally got it =. = It is also commonly known as the second-knife pork butt meat. Twice cooked pork. I made it for the first time, a piece of twice-cooked pork with extremely simple seasoning; I feel that my finished product is a copy of the cottage. . . Haha! It's not bad to spend time at home. . .

Ingredients

200g Pork (back Butt Tip)
Some Peanut Oil
1 piece Red Pepper
a little Sugar
1 tsp Cooking Wine
2 cloves Garlic
1 tablespoon Doubanjiang
Some Water

Twice Cooked Pork

1. Prepare a piece of pork, pig rump is commonly known as two-knife meat; put an appropriate amount of water and cooking wine in the pot, boil the water and boil the meat until 8 minutes cooked; let the meat cool and slice; chop the pepper and garlic finely and set aside

2. Heat the wok, add a little oil, and fry the meat slices until the meat is charred and oily; push the meat slices to the side of the pan, fry the garlic and chili cubes, add the bean paste and fry the red oil; after the red oil is fried, and Stir the meat slices evenly, season with a little sugar, and cook

Tips:
1. The pork used for this twice-cooked pork: pork rear butt is commonly known as two-cut pork;
2. The bean paste is already flavorful enough, so I didn't add any salt to this dish;
3. The meat must be cooked in advance until it is 8 minutes cooked, and the excess oil is forced out after the pan is cooked, so that the meat can be delicious, otherwise the fishy smell will be very strong and affect the taste of the dish.