Classic twice-cooked pork

Overview

Twice-cooked pork is a side dish that is full of color, flavor and flavor, and is also known as the top of Sichuan cuisine. It is deeply loved by people. In Sichuan, every household will stir-fry twice-cooked pork, green peppers, and garlic sprouts. You can make twice-cooked pork with whatever you like. There is no standard method. I like to cut the meat thinly so that it doesn’t taste greasy. Every time I cook twice-cooked pork, there will be no leftovers at home. It’s so delicious!

Tags

• hot dishes
• sichuan cuisine
• lunch
• dinner
• chicken essence
• cooking wine
• garlic
• light soy sauce
• oil
• onions
• pixian douban
• pork belly with skin
• potatoes
• red pepper
• fine sugar
• ginger
• green pepper

Ingredients

Steps

1. 1 Wash the pork belly with skin, put it into a pot of boiling water, add three slices of ginger and cook for 10 minutes until chopsticks can penetrate it and take it out.

   

2. 2 Let the cooked pork belly cool and cut into thin slices of about 2mm.

   

3. 3 Peel and slice potatoes, rinse repeatedly and drain. Set aside.

   

4. 4 Cut the red pepper into sections, slice the green pepper into slices, slice the ginger, onions and garlic.

   

5. 5 Pour a little oil into the pot. When the oil is hot, add the pork belly and stir-fry the meat slices until both sides are browned and form a nest shape.

   

6. 6 Add potato slices and fry until both sides are golden brown.

   

7. 7 Pour a little oil into the pot and heat it to 70% heat. Add Pixian watercress and stir-fry the red oil. Add ginger, green onion and garlic slices and stir-fry until fragrant.

   

8. 8 Add pork belly slices and potato slices.

   

9. 9 Add cooking wine and stir-fry, add light soy sauce, fine sugar, chicken essence and stir-fry evenly

   

10. 10 Finally, add green and red peppers and stir-fry for a few times, then remove from the pot.