Xianggan Twice-cooked Pork

Xianggan Twice-cooked Pork

by Advocating death. . .

5.0 (1)
Favorite
7

Difficulty

Easy

Time

15m

Serving

2

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. 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.

Ingredients

Xianggan Twice-cooked Pork

1. Put the sliced ginger pork belly in the water and blanch it

Xianggan Twice-cooked Pork recipe

2. slice

Xianggan Twice-cooked Pork recipe

3. Side dish

Xianggan Twice-cooked Pork recipe

4. Condiments

Xianggan Twice-cooked Pork recipe

5. Put oil in the pot and stir fragrant with ginger and garlic

Xianggan Twice-cooked Pork recipe

6. Add pork belly and fry until slightly discolored

Xianggan Twice-cooked Pork recipe

7. Put oil in the pot and add the side dishes

Xianggan Twice-cooked Pork recipe

8. Put meat

Xianggan Twice-cooked Pork recipe

9. Stir fry the vinegar, soy sauce, salt and sugar bean paste

Xianggan Twice-cooked Pork recipe

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