Twice-cooked Pork Skin

Name: Twice-cooked Pork Skin
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Cooked pork skin; 200g Green garlic sprouts; 15g oil; 15g Pixian Doubanjiang; 3g salt; Some shallot

by Gluttonous

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

"Twice-cooked pork" is one of the masterpieces of Sichuan cuisine. Today, we learn from its practice and use meat skin as the main ingredient to cook a dish, so it is called "twist-cooked pork skin." Taste for yourself. As long as you like it."

Ingredients

Twice-cooked Pork Skin

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

2. Cook the pork skin in advance and cut into pieces.

3. Wash the green garlic sprouts and cut into sections.

4. Heat oil and fry the scallions.

5. Add Pixian bean paste.

6. Stir-fry the red oil on low heat.

7. Put the skin on the meat.

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

9. Add a pinch of salt to supplement the seasoning.

10. Add green garlic sprouts.

11. Stir well 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.