Home-style twice-cooked pork

Overview

Usually when eating rice in Sichuan restaurants, most people order twice-cooked pork. There are too many ways to do it, so just make a home-cooked twice-cooked pork

Tags

• hot dishes
• doubanjiang
• garlic
• garlic sprouts
• green and red pepper
• onions
• pork belly
• sugar
• carrot
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Cut the purchased pork belly into thin slices (you can add a small amount of water to the wok and boil it, put the meat into the boiling water and cook it, take it out when the outside of the meat changes color, and then cut it into thin slices after it cools down. You can also freeze it slightly in the refrigerator and cut it into 3-5cm slices). If you copy it later, it will be more cooked

   

2. 2 Cut the carrots into small rhombuses, cut the green and red peppers and onions into roughly the same size as the meat, cut the garlic sprouts diagonally, and slice the garlic and ginger for later use

   

3. 3 Put the oil in the pan and when the oil is 60% hot, add the sugar

   

4. 4 When the sugar turns yellow, add garlic, ginger, and onions. Stir-fry the meat slices and then add carrot slices and garlic sprouts

   

5. 5 Stir-fry for a few times, add 2 tablespoons of bean paste, stir-fry with soy sauce, add salt and chicken essence

   

6. 6 Stir-fry until the meat is slightly browned, then take it out of the pan and get the finished product

   

7. 7 Finished product