Twice-cooked Pork with Green Garlic

Overview

Sichuan cuisine is outstanding, broad and profound among all major cuisines, and Cantonese cuisine must also be three points of courtesy. Among the flourishing Sichuan cuisine, there is always one dish that is the uncrowned king, and it is twice-cooked pork! It is said to be king because it has the highest status among Sichuan people. It is said to be uncrowned because no one has given it the title of King of Sichuan Cuisine. Many people may think that twice-cooked pork is just average. As a Sichuanese, I can tell you responsibly that it is because you have never eaten real twice-cooked pork. In fact, due to local differences and changes in eating habits, the twice-cooked pork that everyone often eats is far from the legendary twice-cooked pork in terms of raw materials, ingredients, seasonings, and production techniques. Of course, I am not opposed to changes. I myself have been looking for small modifications to many dishes to keep pace with the times. What I want to express is that the real twice-cooked pork is actually very particular about appearance, color, aroma, taste level, and texture. If there is any problem at all, it will be considered a failure.

Tags

• hot dishes
• skills
• cooking wine
• douban
• dried tempeh
• garlic
• green garlic sprouts
• onions
• pork belly
• white sugar
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the pork belly with skin and cook it in warm water. Add two drops of cooking wine, green onion and ginger slices, and a few dried Sichuan peppercorns. Cook until it is 6 times cooked, that is, it can be inserted from the skin side with chopsticks without bleeding. When the meat is cooked, take it out and let it cool before cutting into evenly thin slices, not too thin or too thick, about 1mm. (Do not wait for the water to boil before adding the meat to avoid directly cooking the surface).

   

2. 2 The picture shows cooked pork belly and washed green garlic sprouts. While cooking the meat, prepare the garlic sprouts. Use the back of a knife to tap the stem of the green garlic sprouts a few times to help absorb the flavor and stimulate the aroma. Cut the garlic sprouts into sections diagonally with a spatula, and separate the stem and leaves for later use.

   

3. 3 Mix bean paste and dried black bean paste and chop into pieces. You can add some minced green onions and ginger and chop them together. Chop them well and put them in a bowl for later use. When making twice-cooked pork bean paste, you must chop it into pieces, as the taste and color will be improved to a new level.

   

4. 4 Heat the pot over medium heat and put a little oil to wet the bottom of the pot. Heat the meat to 50% to 60% and stir-fry until the meat spits out oil and becomes a little curled. Move the meat to the side of the pot and stir-fry the chopped bean paste to bring out the aroma and red oil. Add the minced onion, ginger, garlic, a few drops of cooking wine, and mix with the meat and stir-fry for a few times. Add soy sauce (dark soy sauce) for color, and add sugar to enhance the flavor. Before adding garlic sprouts, the entire seasoning work needs to be completed.

   

5. 5 First add the garlic sprouts and stir-fry for a few times

   

6. 6 Add the garlic leaves and stir-fry for a few times, add a little salt and serve. Don't make it salty. If you are not sure, taste it before adding salt. If it is enough, you don't need to add salt. You can also add a little MSG or chicken essence to further enhance the taste.

   

7. 7 Finished product picture.