Twice-cooked pork is a traditional dish for cooking pork in Chinese Sichuan cuisine, which is also called boiled pork in the western Sichuan area.
|Garlic seedlings, ginger, green pepper, pepper|
|Pixian bean paste|
Pork belly with water and wine (add some cooking wine), garlic seedlings cut into sections, ginger sliced, green pepper cut into pieces
After the meat is cold, cut it into thin slices, put it in a frying pan and stir-fry yellowish, the meat is slightly rolled
Put ginger, pepper and green pepper in the pan and fry until the green pepper breaks green
Add two spoons of Pixian bean paste, season with half a teaspoon of white sugar, fry until red oil in bean paste
Pour the yellowish Wuhua meat, fry until the juice gradually decreases, and finally put the garlic seedlings to close the pot