Farmhouse Twice-cooked Pork

Overview

Twice-cooked pork is a Han specialty dish. It is a traditional pork dish among the eight major Sichuan cuisines in China. It is also called pot pork. Every household in Sichuan can make it. The characteristics of twice-cooked pork are: unique taste, bright red color, fat but not greasy, and strong aroma in the mouth. The so-called reheating means cooking again. As a traditional Sichuan dish, twice-cooked pork plays a very important role in Sichuan cuisine. Twice-cooked pork is often used as the first choice dish in Sichuan cuisine exams. Twice-cooked pork has always been considered the top of Sichuan cuisine and the embodiment of Sichuan cuisine. When mentioning Sichuan cuisine, you must think of twice-cooked pork. It is full of flavor, flavor and eye-catching color, making it the best choice for side dishes

Tags

• hot dishes
• home cooking
• lunch
• students
• brown sugar
• chili
• garlic cloves
• old soy sauce
• onions
• pork belly
• scallions
• green pepper
• salt
• water

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 First cook the pork belly in cold water until it becomes hard

   

3. 3 Rinse the meat under cold water and cut into thin slices

   

4. 4 Then put it in the pan and fry

   

5. 5 Fry until golden brown on both sides, remove and place on a plate and set aside

   

6. 6 Pour off excess oil, add chopped onions, green onions, garlic cloves, and chili peppers, stir-fry until soft

   

7. 7 Then pour in the fried pork belly and stir-fry, add salt, brown sugar, dark soy sauce and stir-fry, add some water and bring to a boil

   

8. 8 Pour in the green pepper and stir-fry. When the green pepper is cooked, place it on a plate