Sichuan style twice-cooked pork

Sichuan style twice-cooked pork

Overview

The characteristics of twice-cooked pork are unique taste, bright red color, fat but not greasy. The so-called reheating means cooking again. As a traditional Sichuan dish, twice-cooked pork is really addictive and delicious. This twice-cooked pork has a caramelized meat and is paired with king oyster mushrooms, carrots, and green peppers. The color is also bright and eye-catching. You can’t stop eating it!

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Ingredients

Steps

  1. Prepare ingredients, a piece of pork belly, king oyster mushroom, green garlic, green pepper, etc.

    Sichuan style twice-cooked pork step 1

  2. Cook the pork belly for about 20 minutes, until it can be pierced with chopsticks, remove and cut into thin slices

    Sichuan style twice-cooked pork step 2

  3. Wash various materials, slice them, and chop onions, ginger, and garlic

    Sichuan style twice-cooked pork step 3

  4. Put oil in the wok, add the meat slices and fry until golden brown on both sides

    Sichuan style twice-cooked pork step 4

  5. Place the fried meat slices on a plate and set aside

    Sichuan style twice-cooked pork step 5

  6. Sauté the onions, ginger and garlic in the remaining oil from frying the meat

    Sichuan style twice-cooked pork step 6

  7. Add Pixian bean paste and stir-fry

    Sichuan style twice-cooked pork step 7

  8. Add carrots, green peppers, and king oyster mushrooms in sequence

    Sichuan style twice-cooked pork step 8

  9. Add the meat slices and stir-fry evenly, add a little soy sauce and sugar, and continue to stir-fry

    Sichuan style twice-cooked pork step 9

  10. Add the green garlic sprouts, stir-fry, and wait until the green garlic is broken before serving

    Sichuan style twice-cooked pork step 10

  11. As the light is dark when cooking at night, the shooting effect is not very good, but you can still see the bright colors

    Sichuan style twice-cooked pork step 11