Twice-cooked pork-You Are Foodie

By Heather
48

Twice-cooked pork

Double cooked pork is recommended to be the first in Sichuan cuisine. It has a complete color, flavor and taste. It is said that double cooked pork originated in the Northern Song Dynasty and has been handed down for thousands of years. There are many methods. Today I will share this dish I just learned.

Main Ingredients

streaky pork 500g

Auxiliary Ingredients

Seasonings

salt A little
Chinese prickly ash granules appropriate amount
a sweet sauce made of fermented flour appropriate amount
fermented soya bean A tspful
Bean paste A tspful
Light soy sauce A tspful
White sugar few
Cooking wine appropriate amount

1. Scalding sliced pork in a leaky spoon can keep the meat moist and tender, make it hard, and easy to stir fry without getting greasy.2. Just add a little salt, because both bean paste and soy sauce are salty. Only a little sugar is added to improve the taste and freshness. If the color of bean paste is not deep enough, you can add some raw soy sauce to enhance the color, or you can add some cooking wine to increase the flavor.

Step 1 . Prepare a kilo of streaky pork, and first dispose of the hair on the meat skin with a torch.

Step 2 . Wash the streaky pork for standby and prepare all the accessories.

Step 3 . Pour water into the pot, put the streaky pork in cold water, add cooking wine, pepper grains, green onion sections, ginger, boil it over high heat, skim the foam, boil it over medium heat for 20 minutes, and then turn it over low heat for 10 minutes.

Step 4 . In the middle, we cut green and red peppers into diamonds, slice garlic and ginger, and cut garlic seedlings into oblique sections for standby.

Step 5 . Until chopsticks can be easily inserted from the side with the skin, and there is no blood flowing out.

Step 6 . Take out the streaky pork and let it cool. Cut into slices along the texture of the meat, otherwise after it is made, the meat will be broken and not chewy. Cut garlic seedlings with an oblique knife, remove seeds from green peppers and cut diamond shaped slices, and slice ginger and garlic for use. Remember not to pour the soup for cooking meat, but use it for stir frying.

Step 7 . Heat the oil over medium heat, put the sliced pork in a leaky spoon, boil it in the previous broth, and boil the sliced pork.

Step 8 . Pour into the pot and stir fry until the fat flows out and the meat changes color.

Step 9 . Add pepper granules and bean paste inside to stir fry the aroma of red oil and pepper.

Step 10 . Then add sweet sauce, bean drum, soy sauce, cooking wine and stir fry to make it fragrant. Then add garlic sprouts and green peppers and stir fry until they are cut off.

Step 11 . Quickly add salt and sugar, stir fry and serve.

Step 12 . Finished product drawing.

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