Twice-cooked pork

Overview

Twice-cooked pork is a Sichuan dish with unique taste, bright red color, fat but not greasy, and a strong aroma in the mouth. The so-called reheating means cooking again. Twice-cooked pork plays a very important role in Sichuan cuisine. Twice-cooked pork has always been considered the top of Sichuan cuisine and the embodiment of Sichuan cuisine. When mentioning Sichuan cuisine, you must think of twice-cooked pork. It is delicious, delicious, and eye-catching, making it the first choice for meals.

Tags

• hot dishes
• home cooking
• old man
• sichuan cuisine
• winter recipes
• lunch
• famous dishes
• chicken essence
• garlic sprouts
• ginger and garlic granules
• laoganma black bean sauce
• msg
• pixian douban
• pork
• short red pepper
• sweet noodle sauce
• salt
• soy sauce

Ingredients

Steps

1. 1 Clean the pork (it is better to buy half-fat and half-lean, pork belly is also good, mine is the fatter part of the tenderloin, our family likes fat!) Put the pot in cold water, pour the minced water over the pork, add a small weight of old ginger, cook it until it can be inserted with a chopstick, don't cook for too long (it will take about 35 minutes, it is better if there is no blood inside), take it out and let it cool!

   

2. 2 Prepare condiments!

   

3. 3 Cut into thin slices, as shown in the picture, about the same size as a spoon😊! You can also cut it into a larger size,

   

4. 4 Turn on the heat, stir-fry the meat for a minute, and add some salt. (This salt can be added last. Taste the taste before adding it. It depends on your own taste. Don’t add too much, because soy sauce, black bean sauce, and Pixian Douban contain salt.)

   

5. 5 Add Sichuan peppercorns and stir-fry for a minute!

   

6. 6 Add the ginger and garlic and stir-fry for a minute!

   

7. 7 Add a spoonful of Laoganma black bean sauce and a spoonful of Pixian bean paste. If you like spicy food, you can add more! Stir-fry for a minute!

   

8. 8 Add half a spoonful of soy sauce (don’t add too much, the meat will be dark, use less to enhance the color, or you don’t need to add it) and stir-fry for a minute!

   

9. 9 Add the sweet noodle sauce, (you can use half a spoonful of sugar instead) and stir-fry for one minute

   

10. 10 Add garlic sprouts and red pepper segments (you can use green or red bell pepper instead, it will be more fragrant and beautiful!) and stir-fry for one minute

    

11. 11 Add chicken essence, monosodium glutamate, (you don’t have to add it if you don’t like it), stir-fry evenly, turn off the heat, and remove from the pan,

    

12. 12 When I put it on the plate, someone actually ate it 😀 There was a hole missing!