Ingredients: 500 grams of pork Garlic sprouts 150 g
Ginger 15 g 20 g green onion
A little cooking wine 10 more peppercorns
Appropriate amount of black bean sauce Pixian Doubanjiang 50g
Sweet noodle sauce 25 g Sugar 20 grams
Specific dosage can be added according to personal preference
How to make twice-cooked pork? Twice-cooked pork is here ~ super classic Sichuan cuisine, fat but not greasy Illustration of the secret method 1

Step 1

Production steps: Pork blanching· 1. Wash the pork, pour water into the pot and place it over high heat. Add the pork, ginger slices, green onion sections, cooking wine and a little dried Sichuan peppercorns. After the water in the pot comes to a boil, simmer over low heat for about 10-12 minutes. While the meat is cooking, remove the foam from the soup noodles. (Note: Cook the pork without boiling it until it is medium-rare.) Twice-cooked pork is here ~ super classic Sichuan cuisine, fat but not greasy Secret recipe illustration 2

Step 2

·Change pork with knife and cut side dishes into sections· 1. Cut the blanched pork into 0.2cm thick slices and place on a plate; Here comes the twice-cooked pork ~ super classic Sichuan cuisine, fat but not greasy Illustration of the secret method 3

Step 3

2. Wash the garlic sprouts, cut them into eight long sections and put them on a plate for later use; (Note: It is better if the garlic sprouts are thick and medium-sized. If the garlic sprouts are too thin, the heat will be difficult to control and crispness and tenderness cannot be guaranteed.) Twice-cooked pork is here ~ super classic Sichuan cuisine, fat but not greasy Secret recipe illustration 4

Step 4

A dish made in one pot, done in one go· 1. Pour a little oil into the pot, heat the oil until it is 60% hot, and fry the sliced ​​meat until the oil is released and the shape of the meat rolls up. Add black bean sauce and bean paste to stir-fry until fragrant, then add sweet noodle sauce and a little sugar. Stir well.Twice-cooked pork is here ~ super classic Sichuan cuisine, fat but not greasy Secret recipe illustration 5

Step 5

2. Quickly add garlic sprouts and stir-fry before starting the pot. Stir-fry the garlic sprouts until cooked but do not over-fry, then remove from the pot and put on a plate! (Note: Reserve a small amount of sweet noodle sauce, this is the key to the "sweetness" of twice-cooked pork) Cooking tips for twice-cooked pork

This is a traditional Sichuan dish without onions, ginger, and garlic. It has no spicy ingredients and retains the original flavor to the greatest extent. As the saying goes, if you don’t eat twice-cooked pork in Sichuan, you haven’t arrived in Sichuan. Slightly spicy but sweet, fat but not greasy, the watercress is salty and the garlic sprouts are fragrant. The twice-cooked pork contains the rare meaty flavor of pork.