Twice-cooked pork

Twice-cooked pork

Overview

I have eaten many versions of twice-cooked pork, some with green garlic sprouts, some with garlic moss, etc., but the one thing that remains the same is that the meat needs to be twice-cooked. Today’s version is simpler, with only carrots and pork legs. In fact, it is better to use pork belly, which will be more fragrant and taste better

Tags

Ingredients

Steps

  1. Boil pork, onion, ginger, garlic, Sichuan peppercorns, and chili cooking wine in water for about 30 minutes

    Twice-cooked pork step 1

  2. After cooking, remove from cold water and cut into thin slices

    Twice-cooked pork step 2

  3. Heat oil in a hot pan, sauté onion, ginger and garlic until fragrant, add red bean paste and stir-fry a little

    Twice-cooked pork step 3

  4. Add the meat slices and carrot slices, stir-fry, sprinkle with salt, and stir-fry until cooked

    Twice-cooked pork step 4

  5. Loading

    Twice-cooked pork step 5

  6. Take a recent photo

    Twice-cooked pork step 6