Xianggan Twice-cooked Pork

Xianggan Twice-cooked Pork

by Fish swimming towards the blue sky

5.0 (1)







Twice-cooked pork can become a classic in Sichuan cuisine, which is naturally reasonable. In addition to a pleasant appearance with a "red face", the most important thing is the spicy meal. The slices of meat are burnt and fragrant, and they are tainted with the spicy scent of "dancing" with the red oil, which just happens to match the half-youth spicy and half-ripe aromatic garlic sprouts.

Xianggan Twice-cooked Pork

1. Soak the meat with a little water and cooking wine for 15 minutes

2. Put the meat in the pot, add the amount of water that has soaked the meat, add ginger slices and cooking wine, and cook the meat

3. Take the cooked meat out of the pot, let it cool, and cut it into thin slices

Xianggan Twice-cooked Pork recipe

4. Fragrant dried diagonal knife slices

5. Wash and cut sharp pepper into sharp pepper rings, slice garlic

6. Put a small amount of oil in the pan, wait for the oil to heat up, and stir-fry the meat until the surface of the meat is browned

Xianggan Twice-cooked Pork recipe

7. Push the meat aside with a spatula, then add the peppers and garlic slices to fragrant

8. Push the hot peppers and garlic slices aside, add fragrant dry and stir fry

9. Add appropriate amount of salt and five-spice powder, stir-fry evenly, and finally add chicken essence to taste

Xianggan Twice-cooked Pork recipe
Xianggan Twice-cooked Pork recipe
Xianggan Twice-cooked Pork recipe


Similar recipes

Twice Cooked Pork with Garlic Sprouts

Garlic Sprouts, Pork Belly, Ginger

Pork Belly Soup

Pork Belly, Tremella, Sliced Ginger

Stir-fried Seasonal Vegetables

Pork Belly, Green Pepper, Pleurotus Eryngii

Stir-fried Seasonal Vegetables with Shrimp

Shiitake Mushrooms, Broccoli, Pork Belly

Sweet Pepper Tofu and Minced Pork Omelet Rice

Bell Pepper, Dried Tofu, Pork Belly