Pot meat

2024-09-03 11:57:52 Sichuan cuisine

Pork belly 400g	Green garlic 200 grams
Edible oil 5 grams	Laoganma Black Bean Sauce 5 grams
Pixian Doubanjiang 10 grams	Sweet noodle sauce 5 grams
Ginger Two pieces	Cooking wine 10 grams
Zanthoxylum bungeanum 10 pills

How to make pot pork #changing patterns for breakfast#How to make the soul of Sichuan cuisine twice-cooked pork Illustration 1

Step 1

Inside the potAdd the pork belly, ginger slices, cooking wine, and peppercorns to the cold water, bring to a boil to remove the foam, and cook over medium heat for half an hour. #changing patterns for breakfast#How to make the soul of Sichuan cuisine twice-cooked pork Illustration 2

#changing patterns for breakfast#How to make the soul of Sichuan cuisine twice-cooked pork Illustration 2

Step 2

The cooked meat is naturally cooled and then sliced into thin slices. Each slice is about the thickness of a dollar coin. #changing patterns for breakfast#How to make the soul of Sichuan cuisine twice-cooked pork Illustration 3

#changing patterns for breakfast#How to make the soul of Sichuan cuisine twice-cooked pork Illustration 3

Step 3

Cut the green garlic into sections, and cut the green garlic root with a diagonal knife to enhance the flavor. Separate the green garlic root and leaves. #changing patterns for breakfast#Illustration of how to make the soul of Sichuan cuisine twice-cooked pork 4

#changing patterns for breakfast#Illustration of how to make the soul of Sichuan cuisine twice-cooked pork 4

Step 4

Put a little oil in the pot, 5 grams is enough, then fry the pork belly slices over medium-low heat until both sides are golden brown #changing patterns for breakfast#How to make the soul of Sichuan cuisine twice-cooked pork Illustration 5

#changing patterns for breakfast#How to make the soul of Sichuan cuisine twice-cooked pork Illustration 5

Step 5

Set the meat slices aside and sauté the sweet bean paste, Laoganma and sweet noodle sauce in the fried oil #changing patterns for breakfast#How to make the soul of Sichuan cuisine twice-cooked pork Illustration 6

#changing patterns for breakfast#How to make the soul of Sichuan cuisine twice-cooked pork Illustration 6

Step 6

Then stir-fry the sauce and pork belly together #changing patterns for breakfast#How to cook twice-cooked pork with the soul of Sichuan cuisine Illustration 7

#changing patterns for breakfast#How to cook twice-cooked pork with the soul of Sichuan cuisine Illustration 7

Step 7

Add the green garlic root segments and stir-fry over high heat for a while #changing patterns for breakfast#How to make the soul of Sichuan cuisine twice-cooked pork Illustration 8

#changing patterns for breakfast#How to make the soul of Sichuan cuisine twice-cooked pork Illustration 8

Step 8

Add green garlic leaves and stir-fry quickly #changing patterns for breakfast#How to make the soul of Sichuan cuisine twice-cooked pork Illustration 9

#changing patterns for breakfast#How to make the soul of Sichuan cuisine twice-cooked pork Illustration 9

Step 9

That’s it, turn off the heat and put it on the plate #changing patterns for breakfast#How to make the soul of Sichuan cuisine twice-cooked pork Illustration 10