Wine-flavored Twice-cooked Pork

Name: Wine-flavored Twice-cooked Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Cooked bacon; Some Hot pepper; Some Red wine; Some onion; Some Pixian Hot Sauce; Some ginger; Some Soy sauce; Some Sugar; Some salt

by West Horse Gardenia

5.0 (1)

Favorite

1

Difficulty

Normal

Time

20m

Serving

2

Twice-cooked pork is a traditional dish of pork in Sichuan cuisine in China. It is also called boiled pork in western Sichuan, which can be made by every household in Sichuan. Twice-cooked pork is characterized by its unique taste, bright red color, and fat but not greasy. The so-called re-cooking means cooking again. As a traditional Sichuan cuisine, twice-cooked pork is very important in Sichuan cuisine. Sichuan cuisine often uses twice-cooked pork as the first choice for grading examinations. Twice-cooked pork has always been considered the first of Sichuan cuisine and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, you must think of twice-cooked pork.
Twice-cooked pork is usually cooked with pork belly. I use cooked bacon. I also add a lot of red wine instead of cooking wine. The taste is amazing hahaha. . . "