【Twice-cooked Pork】Sichuan Classic

Overview

A dish that most Sichuan people can cook. The best meat should be the buttock meat. The fat and fat in this part are connected together, making it look like a light nest when fried. I used pork belly. I originally planned to make braised pork, but when I saw the fat, I fried twice-cooked pork. The characteristics of this dish are bright red color, fragrant beans and slightly sweet

Tags

• hot dishes
• doubanjiang
• garlic sprouts
• pork belly
• tempeh
• white sugar
• soy sauce

Ingredients

Steps

1. 1 Meat cut into long slices

   

2. 2 Meat slices

   

3. 3 I used garlic sprouts and sea pepper

   

4. 4 As soon as the meat is fried and rolled, add the bean curd and bean paste and stir-fry together. until red

   

5. 5 When frying the garlic and sea pepper, add a little sugar. After frying for a while, add the garlic leaves, immediately pour some soy sauce, stir-fry, and immediately start the pot. 【When the leaves are just cut off, they are the busiest】