Sichuan style twice-cooked pork

Sichuan style twice-cooked pork

Overview

Twice-cooked pork is called twice-cooked pork when it is put into the pot again. It is a very delicious dish in Sichuan cuisine. The fat noodles are not greasy, so hurry up and make it.

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Ingredients

Steps

  1. Prepare the pork belly and green and red chili peppers and garlic sprouts.

    Sichuan style twice-cooked pork step 1

  2. Put the pork belly in a pot of cold water, add shredded ginger and cook. After it boils, cook until chopsticks can be inserted easily. Remove and cut into thin slices.

    Sichuan style twice-cooked pork step 2

  3. Cut the green and red peppers into diamond shapes, and cut the green garlic into sections.

    Sichuan style twice-cooked pork step 3

  4. Prepare the sauce.

    Sichuan style twice-cooked pork step 4

  5. Heat oil in a pot, add shredded ginger and sauté until fragrant.

    Sichuan style twice-cooked pork step 5

  6. Add the sliced pork belly and saute until it becomes more oily. When frying, spread out the meat and fry it slightly. The meat will make noise in the pot. This step is critical, as trends affect the taste of the dish.

    Sichuan style twice-cooked pork step 6

  7. Fry until the meat is oily.

    Sichuan style twice-cooked pork step 7

  8. Then pour in the chili peppers and green garlic sprouts, pour in a little bean paste, add soy sauce and cooking wine, and add a little salt. Use less salt because there is salt in the sauce.

    Sichuan style twice-cooked pork step 8

  9. Stir fry and serve.

    Sichuan style twice-cooked pork step 9