Twice-cooked pork

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.

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.

Material

Wuhua meat
Garlic seedlings, ginger, green pepper, pepper
soy sauce
Peanut oil
White sugar
Cooking wine
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

The practice of twice-cooked meat Step 1

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

The practice of twice-cooked meat Step 2

Put ginger, pepper and green pepper in the pan and fry until the green pepper breaks green

The practice of twice-cooked meat Step 3

Add two spoons of Pixian bean paste, season with half a teaspoon of white sugar, fry until red oil in bean paste

The practice of twice-cooked meat Step 4

Pour the yellowish Wuhua meat, fry until the juice gradually decreases, and finally put the garlic seedlings to close the pot

The practice of twice-cooked meat Step 5

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