Double cooked pork with wine flavor
Double cooked pork is a traditional dish for cooking pork in Chinese Sichuan cuisine. It is also called boiled pork in Western Sichuan. It can be made by every family in Sichuan. Double cooked pork is characterized by unique taste, bright red color, fat but not greasy. Returning to the pot means cooking again. As a traditional Sichuan dish, double cooked pork plays a very important role in Sichuan cuisine. It is often used as the first choice in the grading test of Sichuan cuisine. Double cooked pork has always been regarded as the first and the embodiment of Sichuan cuisine. It is inevitable to think of double cooked pork when referring to Sichuan cuisine.The double cooked pork is usually cooked with streaky pork. I use cooked bacon and add a lot of red wine instead of cooking wine. It tastes great ha ha...Pixian bean paste is salty and can be used without salt.
Step 1 . Chop onion and pepper.
Step 2 . Slice bacon.
Step 3 . Take a bowl and add soy sauce, sugar and red wine, stir well and set aside.
Step 4 . Put oil in the pan. Go down to Pixian Bean Paste and stir fry it over high fire until the flavor overflows.
Step 5 . Add shredded ginger and stir fry.
Step 6 . Add the sliced meat and stir until the fat part becomes smaller and rolled.
Step 7 . Pour in a bowl of juice and stir well.
Step 8 . Add onion and stir fry thoroughly.
Step 9 . Finally, add a little salt and stir fry the pepper for a while.
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