Twice-cooked Pork Skin

Name: Twice-cooked Pork Skin
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g (cooked) Pigskin; 200g Garlic sprouts; 1 tbsp oil; 10g Pixian Doubanjiang; 2g salt; Some shallot

by Gluttonous

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

"Twice Cooked Pork" is one of the masterpieces of Sichuan cuisine. Today, we learn from its practice and cook a dish with meat skin as the main ingredient, so it is called "twist-cooked meat skin". The ingredients for cooking twice-cooked meat must be green garlic sprouts. This is almost a fixed match, but in fact you taste it. As long as you like it.

Ingredients

Twice-cooked Pork Skin

1. Main and auxiliary ingredients: cooked pork skin, green garlic sprouts, Pixian bean paste

2. Cut the cooked pork skin into pieces

3. Wash the green garlic sprouts and cut into sections

4. Hot oil, sautéed chives

5. Put in Pixian bean paste

6. Stir-fry on low heat to get red oil

7. Put in the skin

8. Stir-fry evenly, add a little water and cook for about 1 minute

9. Add a pinch of salt to add seasoning

10. Add green garlic sprouts

11. Stir-fry and turn off the heat

12. Put it out of the pot and serve on the table

Tips:
1. Pixian Doubanjiang is already very salty, so be careful when adding salt.
2. If there is no green garlic sprouts, green peppers and sharp chili peppers can also be used.